Tag Archives: tomato paste

Beef Burgundy

My girlfriend KP made this “her way” a week or so ago and sent me a text “Soooo Yummy!!! U gotta make it” I also can’t help thinking Ron Burgundy every time I say Beef Burgundy 🙂

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I do have pretty good intentions when I make up my grocery shopping list for the week. Even though I mostly have a plan; sometimes life happens and I just can’t get to what I planned on cooking. This week I bought 5-lb beef chuck roast with the whole intention of prepping my slow-cooker some night during the week and putting it on to cook while at work. Well the week totally got away from me this week and here we are at Friday already and the roast was still sitting in the fridge.

I’m not a huge fan of freezing beef; well except for hamburger; and my guys were leaving Saturday afternoon for a 5-day ski trip out West so I decided to try something new. I prepped the crock-pot when I got home from work Friday night and put it on before I went to bed. I figured we would have it for lunch; it is a little extravagant for our typical Saturday lunch; but I didn’t have to freeze the roast and I sent the guys off with a really nice meal.

My buddy SF was here as he was going skiing with my guys; he has made a few of the meals from this blog and he really liked this one but when I told him “it is a process” I could tell he was a little less thrilled. He tends to take recipes and tweaks them a little to what he has on hand or feels like. I totally respect that – KP did the same thing! I can’t wait for him to try this recipe and tell me how he made it his own.

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Beef Burgundy

1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks

Kosher Salt & Fresh cracked Black Pepper

1 tbs olive oil

4-5 pieces of bacon cooked to crisp and minced

2-3 onions, minced

1 carrot, peeled and minced

¼ cup tomato paste

6 garlic cloves, minced

1 tsp dried thyme

1/3 cup flour

2 ½ cups or 1 bottle Pinot Noir

1 ½ cups chicken broth

1/3 soy sauce

2 bay leaves

2 cups frozen pearl onions

½ cup water

3 tbs unsalted butter

2 tsp sugar

1 pound cremini mushrooms, trimmed and halved if small or quartered if large

Dry beef with paper towels and season with salt and pepper. Place half of beef in the slow cooker. Heat oil in a 12-inch skillet over medium-high heat until just smoking; brown remaining beef well on all sides transfer to slow cooker.

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Cook bacon in the skillet until crisp remove and set aside. Stir in chopped onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned.  Stir in flour and cook for 1 minute. Slowly whisk in 1 ¼ cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

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Stir in broth, soy sauce, and bay leaves into the slow cooker. Cover and cook until beef is tender. 9-11 hours on low or 5-7 hours on high.

About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender. 5-8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates. Stir in mushrooms and cook until vegetables are browned and glazed. Transfer to slow cooker.

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Add remaining 1 ¼ cups wine to skillet and simmer until reduced by half. Let stew settle for 5-10 minutes, then remove the fat from the top. Discard bay leaves, adjust stew consistency with hot broth if needed, mine did not. Season with salt and pepper to taste and sever over mashed potatoes.

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Lobster Cake with Tomato Tartar Sauce (Blanchard’s on Anguilla)

I am not sure if you have ever tried this but sometimes when I am at a restaurant I ask the server what their favorite thing on the menu is, especially if I am torn at what I might want to order.  This last Friday night was our last night of vacation we were on the Caribbean island of Anguilla.

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While we waited for our table to be set I opened a cookbook that was sitting on the table; it opened to somewhere in the middle and I saw Vermont Cheddar Soup – I thought that was odd but looked good, maybe I might purchase a copy out of sheer interest.

We had all decided; our son came with us on vacation; that were not going to order any apps.  When one of our many servers came to the table, they were all very attentive; I asked him what was his favorite thing on the menu? He mentioned the Lobster Crab Cakes; we ordered them to share and that was when I decided I was going to buy their cookbook, they were excellent and I was SO happy to see the recipe listed for Lobster Cakes.

On the plane home I read the entire cookbook cover to cover and found several things I want to try my hand at making.  Here is the first recipe I wanted to share it with you.

Oh the deal with Vermont being part of their cook book is they are originally from Vermont and now split their time between Anguilla in the winters and Vermont in the summers. Sounds like a pretty awesome gig to me.

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Blanchard’s Lobster Cakes with Tomato Tartar Sauce – I made 22 cakes – freeze cooked leftovers – re-heat in the oven just till warm – about 15-20 minutes.

5 Tbs unsalted butter

¾ cup AP Flour

2 cups Milk

1 Pound cooked lobster meat, coarsely chopped and patted dry (you can substitute crab or shrimp or any combo)

1 cup red bell pepper, diced small and patted dry

¼ scallions (white and green), thinly sliced

½ tsp cayenne pepper

¾ tsp salt

½ Tbs freshly cracked black pepper

2+ cups fresh bread crumbs

Olive oil and butter for sauteing

1 ½ cup tomato tartar sauce – see below

In a large deep sided saucepan, heat the butter over low heat until it stops foaming. Add the flour gradually and cook for 2 minutes, it is very dry, whisking continually. Add the milk ½ cup at a time, whisking constantly to get rid of the lumps. Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from the heat and set aside.

In a large bowl, combine the lobster, peppers, scallions, cayenne, salt and pepper. Add 1 cup of bread crumbs, you will want this a little sticky, if too much, add a little more breadcrumb; add the milk mixture, and mix well. Cool to room temperature, shape into small 1 – 1 ½ inch balls and flatten slightly. The lobster cake should be about ½ inch thick. Coat the cakes with more breadcrumbs.

Heat butter and olive oil in a saute pan over medium high heat until hot but not smoking. Cook the cakes until golden brown on both sides. Drain on a paper towel and serve hot with Tomato Tartar Sauce.

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Tomato Tartar Sauce

1 cup Hellman’s mayonnaise

1 Tbs freshly squeezed lemon juice

1 tsp tomato paste – (I LOVE the tube tomato paste from Amore – it keeps for a VERY long time in the fridge once opened – Buy it you wont be disapointed)

2 Tbs minced onions

1 Tbs capers, rinsed, drained and chopped

¼ cup minced dill pickles, patted dry

Salt and freshly cracked black pepper

In a small bowl, whisk together the mayo, lemon juice and tomato paste. Add the onion, capers, pickles, and salt and pepper, and whisk until blended

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Great Tip

an easy way to get the sweet lobster meat out of the legs is to use a rolling pin – though as a child we used to just suck the meat out – that was my first taste/joy of eating lobster.