Tag Archives: beef

Beef Jerky

I am currently sitting next to the Caribbean sea. The wind is blowing the sun is shining and we are getting ready to head out on one of the biggest adventures I think I have ever been on. Sailing on a 39’ catamaran with another couple and we are the captain and crew. Only one of us has actually sailed a boat so wish us luck!


This will be us tomorrow!!!

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A few years ago I was golfing with some girlfriends I was a last minute fourth so one of them packed me a lunch; how cute is that. Well I can’t remember what kind of sandwich it was but I do remember the homemade beef jerky. It was AWESOME and while I am not a connoisseur of jerky this was something I really wanted to make for myself; and to share with my family. While my daughter is not a huge jerky fan the guys are another story.

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I have never owned a dehydrated and really never looked into them to purchase. My son asked me what I wanted for Christmas this year so hesitantly gave him a list of kitchen appliances I am interested in getting. My hesitance is he is the one that pitches a fit when I buy something new for the kitchen; his first comment is always “OK so what are you going to get rid of?” I have a lot of storage space but it is all pretty full. And I do purge every so often; I can justify pretty much everything in it so it’s hard to let go sometimes.

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Back to my list, I sold him on my purchases as stating they didn’t need a “home” in the kitchen I could store them on the shelf in the garage. Voila I now have a dehydrator in my arsenal of cooking tools. The reason he picked it was purely selfish reasons; he knew he would be eating yummy homemade beef jerky.

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Beef Jerky


3 lb angus round tip

½ cup soy sauce

½ cup worcestershire sauce

2 tbs ketchup

½ tsp pepper

½ tsp garlic powder

½ tsp onion salt

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Trim off all the fat you can, it will not dehydrate and is not something you want to eat.

Slice or buy sliced beef into ¼ inch pieces. If you are slicing it it is best if you freeze the beef overnight, it cuts SO much easier. If you are lucky enough to find it already sliced at your butcher.

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You can put ingredients 2-6 in a ziploc bag and add the sliced meat, take out as much air as you can and marinate overnight moving the pieces around so they all get yummy.

Dry the beef and place on the racks of your dehydrator leaving plenty of space between each piece so the air can flow all around.

155’ for 4 hours – check and if needed add some more time. Do not over hydrate

Italian Night – Tagliatelle Pasta and Ragu Bolognese

I had wanted to make a few Italian recipes that we had made in our Tuscan cooking class since coming back home a couple of weeks ago. Everything just came together this for past Friday night’s dinner.  We were trying to get together with some of our local friends, our VT friends contacted me to come and stay the night and the final piece de resistance was the red wine I sent home from Italy arrived Friday morning oh and I had the day off.  Italian night was just meant to be!

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I love my new pasta dryer!

I made my shopping list out in the morning, I had planned on making it a little easier on me since I was cooking for 9+ people and I don’t have staff to help me with prep or clean up per say; my son and friends helped with clean up. I was going with Bruschetta, homemade; handmade pasta with a Bolognese sauce and tiramisu for dessert.  I know that was not going to be a truly “authentic” Tuscan meal but I live in NH and I am not Italian nor can I get the same ingredients locally, trust me I tried, I thought I would make it as close as possible. I had to find a substitute for Italian 00 flour; 1 part pastry flour to 3 parts AP flour was the answer.

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Homemade Tagliatelle Pasta – Flat cut pasta

1 cup pastry flour

3 cups all-purpose flour

4-5 large eggs

extra virgin olive oil

Combine flours in a bowl, on a clean work surface make a pile of the flour; make a well in the middle large enough for the eggs but make sure the edges are big enough to hold in the eggs. With a fork; start to scramble the eggs being careful not to break the sides of the flour ring. Once scrambled you can start to incorporate a little flour at a time; again being careful not to let the eggs escape. This process can take just a couple of minutes. Once you are able to use your hands; get in there and make your dough ball, scrape up the bits on your work area and re-flour lightly so you have a place to knead the dough. Before you start put a small amount of evoo on both sides of your dough ball; if the dough starts getting too yellow add a little more flour. Knead until the dough is soft and pliable but not sticky. Cut into 2 or 4 equal parts and work with 1 at a time.

Roll the dough on a clean lightly floured surface, this will probably take you the longest part of the process, you need to get the dough very thin and into a rectangle of sorts. Once thin enough fold into thirds or even fourths; depending on how long your dough is. Cut off the uneven ends and then decide what kind (size) pasta you want for dinner. I tried to make mine the same width as my pinkie. slice folded pasta and unfold once cut and either hang or lay out on a lightly floured surface till ready to cook.

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Ragu Bolognese

5 tbs extra virgin olive oil

3 tbs butter

1-2 carrots finely diced

1 onion finely diced

1 stalk celery finely diced

1-2 garlic pressed

1 lb ground veal or pork

1 lb ground beef

¼ lb pancetta or slab bacon

28 oz. can San Marzano tomato – crushed

1 cup milk

1 cup of red or white wine – I use what I have left over – if there is such a thing!

Kosher salt, freshly crack black pepper

Parmigiano-Reggiano grated

In a 6-8 quart heavy bottomed saucepan, heat the olive oil and butter till melted. Add onion, celery, carrot and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned. Add all the meat and combine with the vegetables on high heat stir continuously till the meat is browned. Add the tomatoes, milk and wine and simmer over medium-low heat for 1-2 hours. Season with salt and pepper; to taste; and remove from the heat.

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Cook pasta in cold salted water until al dente and the pasta has risen to the top. Add cooked pasta to warmed Bolognese sauce toss till all pasta is coated and serve. Sorry I don’t have a picture of the final dish, we ate it immediately as it should be

Mangia Mangia!

Beef Sliders with Aioli and Caramelized onions

Happy Father Day to all dads out there including the 3 closest in my life my husband, my dad and my father-in-law!

I hope this first full day of summer is not the gauge of how the rest of the summer is going to turn out. Here in NH it is a cold rainy dreary kind of day so far. To take the slight chill out of the air and it being father’s day, I decided it would be nice to make my husband one of his favorite soups. I know mid-June is not supposed to be soup weather but turning on the stove top and also I had some overripe bananas in the fridge so I also turned on the oven and made a few small loaves of banana breads.

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Clam Chowder – recipe blog 3/15/2015

While I loved being on vacation and especially in Italy with my daughter, I did miss cooking in my own kitchen.  It kind of was a crazy week of weather here in NH this last week. Monday was cold and barely made it into the 60’s and on Tuesday it was very close to 80 pretty ridiculous even for us. This is probably why they say if you don’t like the weather here wait 10 minutes.

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While at the local market they had a cooler with quick dinner ideas. They had some pretty great looking 80/20 beef sliders so I picked up a couple of packages along with some small buns from the bakery. Because of the size of the sliders it is really hard to put all the toppings we generally put on our burgers; lettuce, tomato, pickles etc. so I was in search of some ideas for an aioli of some sort. I came across one from Guy Fieri but his were not simple burger his were made with Kobe beef.  Pretty sure I have never seen Kobe beef in a local market here; but his aioli sounded delicious and he had added some caramelized onions so why not check it out.

They came out delicious and believe it or not we actually had a few leftover; I was worried about storing them bun and all but my son and his friend heated them up the next day and said they were still good so don’t feel you have to eat them all and you will have leftover aioli, the caramelized onions were another story, I made sure to use all of them up, they were SO good.

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2 tbs extra virgin olive oil

2 large Vidalia onions, thinly sliced – I used my mandolin to slice them

2 tbs Jack Daniels – or whatever bourbon you have on hand – if you don’t have any buy a nip or two

3 tbs unsalted butter

2 tbs sugar

Kosher salt and freshly cracked black pepper

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2 cups Mayonnaise

1 tbs tequila – again buy nip if you don’t have any on the shelf

2 tbs fresh lime juice

3 tbs pickled jalapenos – I couldn’t find them and didn’t want to make them so I added a little pickle juice.

¼ cup chopped fresh cilantro


3 lbs grounds beef

Vegetable oil for the grill

1 tsp garlic salt

Kosher salt and freshly cracked black pepper

12 mini burger buns

Butter for the buns

12 lime wedges

Onions – heat olive oil in a large skillet over medium-high heat, before it starts smoking add the thinly sliced onions. Stir to coat; lower heat to low and cook until the onions are golden, 30+ minutes. Remove from heat to add the bourbon scraping up the yummy browned bits with a wooden spoon. Return to low heat, add the butter and cook until melted. Add sugar, salt and pepper to taste. Cook until there is very little liquid left in the pan

Aioli – put all the ingredients in a food processor until combined; cover and place in the fridge until ready to use.

Sliders – if not already formed, form the patties into 12 4-ounce patties and about ½ inch thick. Oil the heated grill grates, add the burger and season with garlic salt, kosher salt and pepper to taste. Grill until browned and cooked halfway through, 3-4 minutes.  Flip and top with some of the caramelized onions and cook 3 more minutes for medium.

Buns – butter both sides of the buns and place on the grill to toast about 1-2 minutes.  Spread the aioli on the top bun, place burger on the bottom, cover with the tops and thread each lime wedge onto a skewer; pierce the skewers through the sliders.

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Sliders, Rum and Coke and a Strawberry Daiquiri – strawberries from our garden

Adapted from Guy Fieri for Food Network Magazine

Beef & Broccoli Stir Fry

Have you ever tried to re-create a dish you had while eating out?  I have definitely tried; some were successful some not so much.   I do make a mean Crab Rangoon and I love making Pan Fried Chicken Dumplings.  There is a recipe from my favorite local restaurant that I order every time we go that eludes me; Lemongrass Chicken with a Caramel Sauce served over Jasmine rice with seared greens.  I LOVE the taste and presentation of this dish!  I do wonder though if I were able to re-create it at home would the love fade.  I don’t think I am willing to risk it; I will save this special dish for when we have date night.

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This weekend I will be testing a few Asian Fusion recipes that I hope to be able to have a class on soon.  I have the ingredients to make Pad Thai and a Spring Roll that sounded delicious with a Thai Chili sauce that I am super excited to see how they come out.

My son just came back from visiting his sister in Japan and asked me to experiment with different Ramon dishes.  My daughter went to Vietnam over her Christmas New Year’s holiday and fell in love with their street food.  Next up on my testing list is Banh Mi which is a Vietnamese Sandwich; she literally tried every different vender she came upon.  She also mentioned that I really need to learn how to make Pho which is pronounced Fa.  They are definitely are on my foodie radar.

Last night we had some friends over and I made a Beef and Broccoli dish served over Jasmine rice.  A couple of weeks ago I tested a Portuguese Paella on a few friends. At least I had made the Beef and Broccoli one other time for my guys and they both really liked it.  The Paella was a true test as I have never made before.  I always have a backup plan if things don’t go the way I plan.  We have like 5 or 6 pizza places in our small town; just a phone call away.

This comes together pretty quickly; the rice will take the longest.  Unless you use boil-in-bag rice; I did not I just made some jasmine rice, because it is my favorite.

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Serves 4 – I doubled this last night to serve my friends

Note: pre-measure your ingredients ahead of time and place them by the stove, it will keep things moving along without the threat of burning and over cooking your ingredients.

2 Tablespoons dry white wine or dry sherry, divided

2 Tablespoons lower-sodium soy sauce, divided

1 teaspoon sugar

1 pound boneless sirloin steak, cut diagonally across the grain into thin slices

½ Cup lower-sodium beef broth

1 Tablespoon cornstarch

1 Tablespoon hoisin sauce

1 teaspoon Sriracha

2 Tablespoon canola oil, divided

1 Tablespoon bottled ground fresh ginger

2 teaspoons minced garlic

4 cups trimmed up broccoli

¼ cup water

1/3 cup sliced green onions

Cook rice according to directions

Combine 1 Tablespoon wine, 1 Tablespoon soy sauce, sugar and beef.  Stir together 1 Tablespoon wine, 1 Tablespoon soy sauce, broth, cornstarch, hoisin and sriracha. Heat 1 Tablespoon oil in large skillet over medium-high heat; add beef mixture; sauté 3 minutes or until browned.  Remove beef from the pan.  Add ginger and garlic; cook 30 seconds stirring constantly. Add broccoli and water; cook 1 minute.  Add onions cook 1 minute, stirring constantly.  Add broth and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick.  Serve over rice.