Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 2 pounds stewing beef, cut into slices
• 1 onion, chopped
• 2 leeks, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, crushed
• 2 cups Guinness
• 2 cups beef stock
• 2 tablespoons butter
• 6 ounces pearl onions, peeled
• 6 - 8 carrots, sliced on an angle
• 1/4 cup flour
• Salt and pepper, to taste

Directions:

Heat the oil in a pan and brown the meat on all sides. Transfer to a plate. Saute the onion, leeks, carrots, and celery for 5 minutes. Add the meat back to the pan along with the garlic. Add the Guinness and stock. Season with salt and pepper. Cover the pan, bring to a boil, then reduce the heat and simmer for 1 1/2 hours. Remove the meat from the pan, strain the cooking liquid and reserve. Discard the vegetables. Saute the onions and carrots in the butter for 5 to 10 minutes. When the vegetables begin to soften, sprinkle with flour and cook, stirring, over low heat for 2 to 3 minutes, then slowly blend in the reserve cooking liquid. Whisk until smooth. Add the meat back to the pan and cook for 15 to 20 minutes, until the vegetables are soft and the sauce is very thick.

Serves with brown soda bread.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food and Cooking

Read my review of this recipe.

Ingredients:

• 3 cloves garlic, finely chopped
  
• 1 teaspoon grill seasoning blend
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
  
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
  
• 1 pounds flank steak, thinly sliced
• 2 bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 2 limes
• 1/4 cup chicken broth
• 1/2 teaspoon coriander
  
• 1 teaspoon corn starch
• 8 cups torn lettuce
• 12 cherry tomatoes, halved
• Sour cream, for garnish

Directions:

Mix garlic, steak seasoning, paprika, cumin, Worcestershire sauce and vinegar. Whisk in olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 to 30 minutes. 

Heat a large skillet over high heat. Add the steak (with the marinade) and saute for about 3 minutes, turning as needed. Remove steak from the pan (leave the drippings), and add the peppers and onions. Saute for about 10 minutes, until very soft and slightly charred. Combine the juice from the limes, chicken broth, coriander, and corn starch in a small bowl and then add it to the peppers and onions, along with the steak. Heat for about 1 minute before serving over the lettuce. Top with tomatoes and a dollop of sour cream.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Better Homes and Gardens.

Read my review of this recipe.

Ingredients:

• 1  pounds eggplant
• 1 tablespoons olive oil
• 2  slices (1/2 in. thick and 4 to 5 in. long) bread
• 3/4  pound  ground lamb
• 1  onion peeled and chopped
• 4 garlic cloves, minced
• 2  cups  tomato sauce
• 1  cup  dry red wine
• 1  teaspoon  dried basil
• 1  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1/4  teaspoon  pepper
• 4  ounces  ounces feta cheese, crumbled

Directions:

Rinse and dry eggplant; slice crosswise into 1/4-inch-thick rounds, discarding ends. Brush both sides of rounds lightly with oil and place in a single layer on two 12- by 15-inch baking sheets. Bake in a 400° regular or convection oven until browned and tender when pierced, 15 minutes.

Meanwhile, cut or tear bread into 1/2-inch chunks. Put in a food processor or blender and whirl into coarse crumbs; you should have 1 cup.Toss with oil and set aside.

In a large skillet over medium-high heat, stir lamb until crumbled and no longer pink, about 5 minutes. With a slotted spoon, transfer lamb to a bowl. Drain all but 1 teaspoon fat from pan. Add onion and garlic and stir occasionally until onion is limp and mushrooms are browned, about 5 minutes. Add tomato sauce, wine, basil, oregano, salt, pepper, and the browned lamb. Bring to a simmer and cook, stirring often, to blend flavors, about 10 minutes.

Laddle a little sauce over the bottom of a shallow 2- to 3-quart baking dish. Arrange half the eggplant slices in a single layer over the sauce; top with 1/2 of the remaining sauce. Repeat layers of eggplant and sauce mixture. Sprinkle top with bread crumbs and feta cheese.

Bake in a 350° regular or convection oven until browned and bubbling, 20 to 25 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

Read my review of this recipe.

Ingredients:

• 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
• 2 tablespoons vegetable oil
• 1 1/2 cups diced onions
• 3 large garlic cloves, minced
• 1 cup chicken broth
• 8 threads Spanish saffron, crushed
• 1/2 cup chopped cilantro
• 1 cup dried, pitted apricots
• 1/2 cup golden raisins
• 1 onion, halved and thinly sliced
• 2 tablespoons honey
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 cup yogurt
• 1 cup sliced cucumber
• 1/4 cup mint, chopped
• 3 tablespoons preserved lemon, minced, skin only

Directions:

Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.

Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, cilantro, apricots, raisins, onions, honey, and spices. Bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.

Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes.

Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.

Serves 4.

Nutrition:

Substitutions:

I didn’t drain the yogurt.

Recipe courtesy of Emeril Lagasse.

Read my review of this recipe.

Ingredients:

• 1/2 pound ground pork
• 1/2 pound ground lamb
• 1/2 pound ground round
• 5 ounces frozen spinach, thawed and drained thoroughly
• 1/2 cup finely grated Parmesan
• 1 whole egg
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup bread crumbs, divided

Directions:

 Preheat the oven to 400 degrees.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, nutmeg, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Makes 20 meatballs.

Nutrition:

Substitutions:

I used all beef and didn’t roll the meatballs in the extra breadcrumbs.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 2 pounds ground beef
• 2 cloves garlic
• 1/2 medium onion
• 2 tablespoons grill seasoning
• 2 tablespoons Worcestershire sauce
  
• 8 slices cheddar cheese
• 2 large sweet onions, sliced crosswise, 1/4-inch thick slices
• 1 tablespoon olive oil
• 1/2 cup Dijon mustard
• 2 tablespoons horseradish
  
• 8 hamburger buns

Directions:

Preheat grill or a cast iron skillet to high. Combine the mustard and horseradish together in a small bowl. Set aside.

Grate the garlic and onion into a bowl. Add the beef, grill seasoning, and Worcestershire sauce and mix to combine. Divide the beef into 8 (4-ounce) burgers. Grill or cook in the skillet for 4 to 5  minutes on each side. Brush olive oil on both sides of the onions and season with salt and pepper. Brush the onions with oil. Grill the onion slices for 3 to 4 minutes on each side until golden brown. During last minutes of cooking add cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with horseradish mustard and grilled onions.

Makes 8 burgers.

Nutrition:

Substitutions:

Recipe courtesy of Bobby Flay.

Read my review of this recipe.

Ingredients:

Kebab:

• 1 1/2 pounds lean lamb, cut into 1 1/2 inch cubes
• 12 pearl onions
• 2 green bell peppers, seeded and cut into 12 pieces
• 12 cherry tomatoes
• 12 button mushrooms, wiped clean

Marinade:

• Juice of 1 lemon
• 1/2 cup red wine or beef broth
• 1 small onion, finely chopped
• 2 tablespoon olive oil
• 1 teaspoon dried sage
• 1 teaspoon rosemary
• Salt and pepper

Directions:

For the marinade, combine all the ingredients in a large bowl. Stir in the cubes lamb, cover, and chill in the refrigerator for 2 to 12 hours.

Remove the lamb from the marinade and thread onto six skewers, alternating with the onions, peppers, tomatoes, and mushrooms. Preheat the grill to high heat. Brush the kebabs with the marinade and grill for about 10 minutes, turning once.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of 365 Main Course Dishes

Read my review of this recipe.

Ingredients:

• 4 portobello mushroom caps
  
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 pound lean ground beef
  
• 1 small onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 jalapeno, seeded and chopped
  
• 2 tablespoons tomato paste
  
• 2 tablespoons dark chili powder
• 1 tablespoon steak seasoning blend
• 4 slices cheddar cheese
• 2 roasted red peppers, drained or 1 bell pepper
  
• 2 tablespoons chopped cilantro leaves or flat-leaf parsley or 1 teaspoon coriander
  

Directions:

Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Combine Worcestershire sauce with balsamic vinegar, and brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.

Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.

If using roasted red peppers, grind the roasted red peppers in a food processor with cilantro, parsley, or coriander. If using a bell pepper, slice into strips and grill along side the burgers. Once grilled, grind in a food processor  with cilantro, parsley, or coriander.

To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted peppers into the cavity. Top with a chili-smoked cheese burger.

Serves 4.

Nutrition:

Substitutions:

I used ground turkey to make the burgers.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3 cloves garlic, finely chopped
• 1 tablespoon grill seasoning
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1/2 tablespoon extra-virgin olive oil
• 1 pound flank steak
• 1 pound red potatoes
• 1 leek, trimmed of tough tops
• 4 slices bacon, chopped
• 1/2 cup chicken stock
• 1 tomato, seeded and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sour cream, to pass at table

Directions:

Mix garlic, steak seasoning, smoked paprika, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.

Cut potatoes into small pieces. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.

Heat a grill pan or outdoor grill to high heat.

Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.

Grill flank steak 6 to 7 minutes on each side.

Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.

Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

Serves 4.

Nutrition:

Substitutions:

Excellent steak marinade!

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3 cloves garlic, finely chopped
  
• 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
  
• 1 teaspoon smoked paprika,
  
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
  
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
  
• 2 pounds flank steak

Directions:

Mix garlic, steak seasoning, smoked paprika, cumin, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 to 30 minutes.Heat a grill pan or outdoor grill to high heat. Grill flank steak 6 to 7 minutes on each side. Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.

Serves 4.

Nutrition:

Substitutions:

This marinade gives the steak a tremendous amount of flavor.

Recipe courtesy of Rachael Ray.