Posts Tagged ‘beef’

by Sarah Steimer

I clearly haven't yet mastered the art of photographing meatloaf. Check out the NYTimes' photo if you'd like a more attractive idea of what you'll be making.

  • 1 cup fine-grain bulgur (in your grocer’s foreign foods aisle)
  • 1 pound lamb shoulder, ground fine (I used ground beef, sorry tradition)
  • 1/4 cup chopped onion
  • 1 teaspoon ground cumin
  • pinch cayenne pepper
  • salt and pepper
  • 3 tablespoons olive oil
  • 2 cups sliced onions, 1/4-inch thick
  • 1/2 cup pine nuts, lightly toasted

Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.

Put the drained bulgur, lamb (beef!), grated onion, cumin and cayenne in a large mixing bowl. Season with salt and pepper. Mix well with your hands. With a wooden spoon, beat in about 1/2 cup ice water until the mixture is smooth and soft.

Heat the olive oil in a skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften. Season with salt and pepper. Raise the heat and add 1/4 cup of the lamb (beef!) mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely. Stir in the pine nuts. Let cool to room temperature.

Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. I didn’t go all the way to the edges with mine, but I’m sure it doesn’t make a difference.

Bake uncovered at 350 degrees for 35 to 45 minutes, until the top is golden. Do not overcook! Split the loaf in the middle to check to make sure the meat is cooked, but do not leave in the oven too long – I could see this getting dry easily. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of Greek or plain yogurt. FYI: This is fantastic when you heat it up the next day.

Serves 4 to 6 (I bet it could serve a lot more, actually).

Recipe adapted from: The New York Times

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by Sarah Steimer

Ahoy, brah. I only made two boats, but cooked the full amount of meat - which I just froze with the tomatoes for later use.

  • 2 medium zucchinis, stems cut off
  • 1 pound ground meat – I used ground chuck, but turkey or another beef would work just fine
  • 1 can crushed tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green pepper
  • 1 clove garlic
  • 3-4 leaves fresh basil
  • teaspoon turmeric (optional)
  • shredded Parmesan (optional)
  • salt and pepper
  • olive oil

Place the zucchini, whole, in a glass baking sheet and brush with olive oil. Bake at 400 degrees for about 30-40 minutes, or until you can easily insert a fork into the squash.

In a saute pan, brown the ground meat – being sure to drain the excess juice. Add the onion, pepper, garlic and tomatoes and let simmer until the vegetables are soft. Add the basil and turmeric, if using. Season with salt and pepper.

Once cooked, remove the zucchini from the oven and let cool just enough to work with. Cut in half and scoop out the center of each half. Fill with the ground meat mixture and return to the oven if it cooled off too much. Sprinkle with cheese.

Serves four.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Caitlin Saniga

My burger fixins were Bibb lettuce, Roma tomatoes and red onion. No mustard or ketchup necessary — these burgers were juicy and flavorful enough. A dill pickle on the side never killed anyone, either.

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon dried thyme
  • 1/4 cup beer (I used Yeungling.)
  • 4 burger buns
  • 1 cup shredded mozzarella cheese
  • burger fixins (lettuce, tomatoes, onions, spinach, apple slices … whatever ya want)

I found this beautiful Bibb lettuce — roots and all — at Fresh Market (my favorite specialty foods store) in Roanoke.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Or plug in an electric kitchen grill.

A. My friend Eddie puts mustard on errrrythang. B. He grew weary from watching me cook and take a million pictures of his burger. So he quickly annihilated it when I handed it over.

Mix the ground beef, onion, garlic, Worcestershire sauce, salt, pepper, and thyme in a bowl. Mix in the beer until absorbed by the meat mixture (It will seem like the beer won’t absorb at first. Keep mashing). Form into patties.

Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done, or about 5 minutes total in an electric kitchen grill. An instant-read thermometer inserted into the center should read 160 degrees.

Sprinkle about 1/4 cup of cheese on the insides of each burger bun. Place buns on grill (with the lid covering) or under a broiler for about 1 minute, or until cheese melts.

Assemble burgers with your desired fixins.

Makes 4.

Recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

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by Caitlin Saniga

You can't tell from this photo, but an important factor in Cincinnati chili is its soupiness. When you finish slurping up the spaghetti, there should be a pool of chili liquid at the bottom of the bowl. Some people use oyster crackers to soak it up. I used Cheez-its, which trump oyster crackers in my book. I also added some chopped raw onion as a topping.

  • 1-1/2 teaspoons vegetable oil
  • 1/4 cup chopped onion
  • 1 pound ground beef
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 bay leaf
  • 1/4 (1 ounce) square unsweetened chocolate
  • 1 (10.5 ounce) can beef broth
  • 1/2 (15 ounce) can tomato sauce
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons shredded cheddar cheese

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.

Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.

Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 hours, stirring occasionally.

The chili is best if you refrigerate it overnight.

Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Makes 4 large servings.

Recipe adapted from: AllRecipes.com

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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by Caitlin Saniga

I apparently forgot to follow the part of the recipe that instructs to fluff the potato with a fork. But you get the idea.

  • 4 baking potatoes
  • 1 pound ground beef
  • 1 (1.25 ounce) package taco seasoning
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup chopped green onions
  • salsa

Preheat oven to 350 degrees, and place potatoes directly on the oven rack. Bake for 60 minutes, or until potato feels tender when pricked with a fork.

In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to the packaging directions.

With a sharp knife, slice an X into the top of each potato. Fluff pulp with a fork. Top with taco meat, cheese, green onions and salsa.

Makes 4.

Recipe: AllRecipes.com

Photo: Caitlin Saniga

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by Caitlin Saniga

This is what the sauce portion of the recipe calls for: green onion, parsley, garlic and butter. I'd only use half as much butter if I made these burgers again, though.

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 4 garlic cloves
  • 2 green onions, chopped very finely
  • 3 tablespoons very finely chopped parsley
  • salt and pepper
  • 1 1/2 pounds 80% lean ground chuck
  • 4 burger buns

These burgers looked so good, I couldn't keep my hands off them.

In a medium bowl, combine melted butter, garlic, green onion and parsley. Season with salt and pepper. Cover and set aside for at least 20 minutes to allow flavors to meld.

Heat a gas grill to high or burn coals (or turn on your George Foreman Grill).

Divide meat into 4 portions. Loosely form each into 3/4-inch patties. Season each side with salt and pepper.

Brush insides of buns with the butter sauce.

Brush burgers with butter sauce. Grill burgers on one side for about 3 minutes, brushing them every 30 seconds with remaining butter sauce. Flip burgers and cook for about 4 minutes.

Meanwhile, toast buns. When burgers are done, serve immediately on buns.

Makes 4.

Recipe adapted from: The Columbus Dispatch

Photos: main photo by Caitlin Saniga, secondary photo by Kristina Deckert

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