Bierocks

Every culture seems to have some version of a meat and bread pocket sandwich.  I think these originated in Germany.  Easily taken and eaten on the run, these make for a no fuss breakfast or lunch option.  They also freeze well.  Just reheat in a low oven to warm through. 

 

 

Filling:
1 pd. Ground Beef
1 Onion, minced
½ Head of Cabbage, diced
Hot Sauce, optional
Dough:
¼ C. Warm Water
¾ C. Milk
¼ C. Canola Oil
¼ C. Sugar
1 Egg, beaten
2 ½ tsp. Dry Active Yeast
½ tsp. Salt
4 C. Flour + more for kneading

Make the filling:
In skillet, brown ground beef, breaking up into pieces. Add the onion and cabbage. Cover and cook until cabbage is tender. Season with salt, pepper and hot sauce. Set aside to cool.
Make the dough:
In small bowl, dissolve the yeast in water. In saucepan, heat milk, sugar, oil and salt over low medium heat. You want to scald the milk but be careful not to let it simmer. Stir to completely dissolve the sugar into the milk. Pour milk in large bowl and cool to lukewarm. Temper the egg by pouring a small amount of the milk mixture into the egg whisking constantly. Add the yeast and egg to the milk mixture and stir to combine. Add about 2 cups of the flour. Mix until smooth. Continue adding the rest of the flour until dough leaves the sides of the bowl. Turn out on floured surface. Knead until dough is smooth and elastic, incorporating as much flour as needed. Form into a ball and place in a lightly oiled bowl. Lightly brush the top of the dough with additional oil. Cover with a towel and place in a warm spot to double in size. Punch down. Take a small amount of dough and on a floured work surface, form a disk about 6 inches in diameter. Place around 1/3 of a cup of filling in the center. Pull up edges of dough to the center and twist to seal. Place seam side down on baking sheet. Cover baking sheets with towel and let rise again. Bake at 350 degrees for 12 – 15 minutes or until golden brown. Immediately brush the tops of rolls with melted butter. Let cool on rack.



Red Curry Beef

One of the best curry dishes I’ve tasted outside of an authentic meal.  Don’t be afraid of the pungent aromas of the fish sauce.  It has a very strong unique smell, but tastes like heaven when it has time to incorporate with the dish and mellow out, and a necessary ingredient for the dish.

2 Pd. Cubed beef
1 lg. Onion, minced
4 Garlic Cloves, minced
2 Tbsp. Fish Sauce
15 oz. Coconut Milk
2 C. Baby Spinach, rough chopped
1 C. Beef Broth
1 Tbsp. Brown Sugar
1 ½ Tbsp. Red Curry Paste
2 Tbsp. Lime Juice
2 Tbsp. Vegetable Oil
Fresh Basil leaves, chopped

In a crockpot, combine broth, fish sauce, coconut milk, brown sugar, curry and lime. In a large skillet, heat oil over med-high heat. Cook beef in batches until browned. Place in slow cooker. Saute onions and garlic in skillet until translucent and tender adding more oil if necessary. Place in the crockpot. Stir to evenly coat the beef with the liquid mixture. Cook on low for about 8 hours or until the beef is tender. Add spinach. Cook about another hour until spinach is wilted. Serve with jasmine rice. Sprinkle with basil if desired.

Meatball Tortellini Soup

When the temperature drops, there’s nothing like curling up on the couch with a bowl of hot, comforting soup.  This one fits the bill.  As an extra bonus, this soup is pretty healthy and great as a leftover meal the next day.  Add extra heat with the red pepper flakes.  If you are not a fan of ‘heat’ in your foods, than leave that ingredient out altogether. 

Meatball:
½ Pd. Hamburger
¼ C. Parmesan, grated
3 Garlic Cloves, minced
2 Tbsp. Parsley, minced
1 Egg, beaten

Soup:
¼ C. Parsley, minced
1 tsp. Celery Seed
2 Carrots, diced
1 Onion, diced
2 Garlic Cloves, minced
4 C. Spinach, chopped
1 tsp Italian Seasoning
6 C. Beef Broth
16 oz. Cheese Tortellini
1 tsp. Red Pepper Flakes (optional)
Vegetable Oil

Combine all ingredients for meatballs. Season with salt and black pepper. Form into balls. Heat oil in stock pot. Fry meatballs in batches until cooked through. Set aside. Add more oil if necessary to the pot. Add carrots, onions, garlic. Saute until softened. Add spinach. Cook about 5 minutes until wilted. Add broth. Bring to a boil. Add meatballs, parsley and tortellini. Simmer until tortellini float to the top and meatballs are heated through. Season with salt and pepper and red pepper flakes. Simmer for about 15 minutes.

WV Ramp Burgers

Nothing says springtime like ramps.  It is a traditional spring ingredient in many dinners.  If you have the chance, try to get out and support the local ramp dinners or try to dig a few wild ones yourself.  The creativity in the kitchen can be endless.  We have many dishes that we use them in, but these burgers are by far my favorite.  When shaping the hamburger patties, indenting the middle with your thumbs, will help to ensure a more even burger  in the finished product.

1 Pd. Hamburger
1 Egg, beaten
1 C. Ramps, cooked, (Vary depending on taste)
¼ C. Breadcrumbs, unseasoned
1 pkg. Bacon
Buns

Wash and clean a large plate full of ramps. Finely chop. In large skillet, place 3 bacon strips and heat over medium heat. Add ramps. Cover and cook over low heat until softened and tender. Meanwhile, fry the remaining bacon until crispy and then drain on paper towels and set aside. When ramps are finished, remove the bacon from the skillet and place ramps in sieve to drain any extra liquid.  Measure out 1 cup of cooked ramps.  Reserve any remaining ramps for another use or for burger topping.  In a large bowl, combine hamburger, egg, ramps and breadcrumbs. Season with salt and pepper. Shape into patties and grill over medium heat until desired doneness. Top with the reserved bacon and your favorite condiment on buns.

Sloppy Joes

A little bit more time consuming than just opening a jar, but well worth the effort.  You can also substitute ground turkey for the beef.

 

6 oz. Tomato Paste
1 lg. Onion, diced
4 Garlic Cloves, minced
2 Tbsp. Butter
½ C. Dry Red Wine
2 Tbsp. Worcestershire
1 Tbsp. Brown Sugar
2 Carrots, Diced
1 Celery Stalk, Diced
1 ½ Pd. Ground Chuck
1 Tbsp. Chili Powder
1 tsp. Cumin
Kaiser Rolls

Melt butter in large skillet. Add onion, carrot, celery and garlic. Sauté until softened. Add beef. Cook until browned, breaking into small pieces. Add chili, cumin, salt and pepper. Add tomato paste, wine, Worcestershire and sugar. Simmer until thick. Serve on Kaiser Rolls.

Bobotie

Bobotie is the national dish of South Africa.  It is the accumulation of many different influences that have passed through that region over the years.  Tamarind can be hard to find.  Look for it in an international store or the international aisles in the bigger supermarkets.  It has a flavor that is truly unique.  Like a traditional meatloaf, this meal has many variations, so feel free to substitute ingredients. 

 



2 Oz. Tamarind Paste

2 Slices White Bread, torn

½ c. Whole Milk

2 Lb. Ground Beef

¼ C. Almonds, sliced

3 Tbsp. Golden Raisins

3 Eggs

2 Tbsp. Butter

2 Lg. Yellow Onions, chopped

3 Garlic Cloves, chopped

2 Tbsp. Curry

1 Tbsp. Sugar

2 Tbsp. Lemon Juice

Mix tamarind with ½ C. water.  Set aside.  In large bowl, soak the bread with ¼ C milk.  Heat butter in skillet.  Sauté onions and garlic.  When onions are just beginning to soften, add the curry and sugar.  Cook on medium heat for 5 minutes.  Add beef to skillet.  Cook until beef is done and browned, breaking up into small pieces.  Transfer to bowl with the bread.  Add the tamarind, lemon juice, raisins and 3 Tbsp. almonds.  Season with salt and pepper.  Let cool slightly.  Add 2 eggs, slightly beaten.  Mix well.  Transfer to a 9” deep pie plate.  Press down meat mixture to compact.  In bowl, whisk egg and remaining milk.  Season with salt and pepper.  Pour on top.  Sprinkle top with remaining almonds.  Bake about 30 minutes, until egg is set and cooked through.  Let cool 10 minutes before slicing.

Irish Beef and Stout Stew

Nice hearty cold weather stew.  If you’re not a fan of stout beer, don’t be turned off by the recipe.  I personally don’t like the taste of the beer straight from the bottle, but do love the taste of this stew when it’s been simmered for hours.  Serve with your favorite bread.



4 pds. Beef Chuck Roast, 1” cubed

¼ C. Flour

12 oz. Tomato Paste

12 oz. Irish Stout Stew

20 oz. Baby Peas

2 pds. Potatoes, peeled and cubed

2 med. Onions, diced

4 C. Beef Broth

8 Garlic Cloves, thinly sliced

Preheat oven to 350.  Toss beef with flour. Set aside.  In large Dutch oven, heat broth over medium heat.  Stir in tomato paste, until dissolved.  Add remaining ingredients.  Season with salt and pepper.  Bring to boil.  Cover with lid and transfer to oven.  Cook, covered until tender 2- ½ to 3 hours.  Adjust seasonings to taste. 

Spicy Sweet Meatballs

These are great meatballs whether you make them as an appetizer, for a party or for dinner.  Vary the size of the meatball for each occasion.  We have made them smaller when we have had them for a party, and bigger when we made them for dinner.  Try them over rice with some steamed broccoli or asparagus on the side.  Also great on a hoagie with some sauted strips of onions and peppers covered in provolone cheese.

 

Meatballs

2 eggs, lightly beaten

½ C. Breadcrumbs

1 Lg. Onion, minced

¼ C. Milk

1 Lb. Pork Sausage

1 Lb. Ground Beef

Sauce

16 Oz. Apple Jelly

2/3 C. Spicy Brown Mustard

2/3 C. Apple Juice

1 Tbsp. Worcestershire Sauce

Hot Sauce                                                                                                                   

In a crockpot, combine all ingredients.  Heat on high until jelly melts and sauce is smooth.  Meanwhile, in bowl, combine eggs, bread crumbs, onion, milk, sausage and beef.  Season with salt and pepper.  Mix well until ingredients are combined.  Shape into meatballs.  Cook in a skillet until browned on all sides but not cooked through.  Add meatballs to sauce in crockpot.  Cook on high for 5 – 7 hours or until meatballs are cooked through depending on size of meatball. 

Mexican Beef

This recipe can be made into many different dishes.  We usually eat the beef in tacos and then with the leftovers have enchiladas or quesadillas.   The beef is also excellent as a topping for nachos.  The chipotles can be overwhelming, so vary the amount depending on your taste.  This dish is also excellent using chicken instead of the beef, just adjust your cooking times down.

 

3 Pd. Beef chuck roast, trimmed
14 Oz. Tomatoes, Diced
2 Tbsp. Chili Powder
1 tsp. Cumin
1 tsp. Oregano
1 tsp. Garlic Powder
1 1/2 Tbsp. Chipotle chilies in Adobe Sauce, minced


Cut beef into 4 pieces. Rub beef with the dry spices. In a crockpot, add the tomatoes and chipotles. Mix well. Add beef to crockpot, along with any remaining spices. Spoon some of the tomatoes on top of beef. Cook on high for 8 – 10 hours until beef is tender. Remove beef to a platter and shred. Return beef to sauce and mix well.

  

Italian Meatballs

These meatballs have multiple uses.  They can be paired up with pasta and sauce, used in a hoagies for sandwiches, or by themselves as an appetizer for a party.  Make a lot because you will want these leftover for the next day.

 

1 Pd. Ground Beef

3 Garlic cloves, minced

½ C. Parsley, fresh, minced

½ C. Parmesan, grated

1 medium Onion, minced

½ C. Breadcrumbs

1 Egg, lightly beaten

6 Oz. Tomato Paste

¼ C. Dry Red Wine

Spaghetti Sauce (your favorite, homemade or store bought)

Mix all ingredients except spaghetti sauce.  Shape into balls.  (I use an 1/8 C. measuring cup to make uniforms balls.)  In a non-stick skillet, lightly brown on all sides.  Pour into the skillet your favorite spaghetti sauce to cover.  Bring to a low simmer with a lid on.  Simmer until meatballs are cooked through.  Serve with pasta, on hoagies or as an appetizer. 

Spinach Meatloaf

I usually bake this a day before serving it.  The second day, I cut into slices and brown in a skillet.  I think that the flavors are more pronounced this way.  This is good one its own, but is truly excellent when served with the Mushroom Wine Sauce.

 

2 Pd. Ground Beef

10 Oz. Spinach with cream sauce

1 envelope Onion Mushroom Soup Mix

1 Egg

Preheat oven to 350.  Thaw spinach.  Combine all ingredients in large bowl.  Mix well.  Form into 2 loaves.  Bake on an oven safe rack for about 60 minutes until cooked through.  Serve with Mushroom Wine Sauce.

Stuffed Peppers

A family favorite.  A bit of a hassle with three pots on the stove, but well worth the effort. 

 

1 Lb. Hamburger
1 Onion, chopped
1 ½ C. Rice
1 tsp. Garlic Powder6 Oz. Tomato Paste
¼ C. Brown sugar
8 Oz. Brown sugar
5 Large Bell peppers
56 Oz. Tomato Juice

 In skillet, combine hamburger and onion.  Cook until browned and cooked through.  Season with salt, pepper and garlic powder.   Meanwhile, cook the rice according to package directions.  In separate pot, core the peppers and de-seed.  Boil peppers in salted water until crisp tender and then drain.  Add the tomato paste to the meat, and stir to incorporate into the meat mixture.  Add 2 cups tomato juice to the meat and stir in the hot cooked rice and cheese.  Stir and cook on low until cheese is melted and mixture is uniform.  Stuff into peppers.  Place peppers in large Dutch oven.  Pour enough tomato juice around the peppers so that the liquid will be about ½ way up the peppers, about 4 cups.  In small bowl, combine 1 cup of tomato juice with the brown sugar.  Pour the tomato juice with the sugar over the tops and sides of the peppers.  Bake at 350 degrees for 45 minutes or until heated through.  

Beef Stew with Beer over Barley

One pot meal that's easy to throw together.  You can add carrots, parsnips, potatoes if you want a more traditional stew in the last 20 minutes of cooking.  We had this over barley which we seldom eat, but is also excellant over brown rice.

3 lb. Beef chuck roast, trimmed and cut into 1 ½ “cubed

¼ C. Flour

4 Tbsp. Butter

6 Garlic cloves, minced

2 Tbsp. Cider vinegar

1 tsp. Thyme

1 Bay leaf

3 Yellow onions, thinly sliced

24 oz. Belgian ale

1 C. Beef stock

2 tsp. Brown sugar

2 tsp.  Parsley

¾ tsp. Tarragon

1 tsp. Bacon drippings

Season beef with salt and pepper.  Toss with flour in bowl to coat.  Heat 2 Tbsp. butter in large Dutch oven.  Brown beef in batches.  Remove and set aside.  Add remaining butter and bacon drippings.  Sauté onions and garlic until caramelized.  Add 12 oz. of beer.  Simmer until reduced by half.  Add beef, beer, stock, sugar, vinegar and herbs.  Bring to boil then simmer, covered about 1 ½ hours until tender.  Serve over barley or brown rice with crusty bread.