Eating Dinner With My Family

I neglected to save the address for this burger, so my apologies to the blogger for not being able to send readers to their site for the recipe.  The burgers were good, but I thought missing something.  I decided it was the Swiss cheese I bought for this, but isn't in the recipe, and so was left off when I did the actual cooking.   Despite the feeling it was missing something, it was still pretty good.  Best thing about this recipe is that my son, a very vocal kimchi hater, loved it and had no idea there was kimchi in it and I got to say I told you so:). Korean-inspired Burgers with Kimchi and Sriracha Mayo KIMCHI REUBEN BURGERS 1 1/2  pounds ground beef 4 cloves garlic, minced about 2 inches fresh ginger,  grated with a microplane 1 teaspoon sriracha 1/2 teaspoon fish sauce 1/2 teaspoon salt fresh black pepper to taste 1 cup kimchi, divided SRIRACHA MAYO 1/3 cup mayonnaise, preferably homemade 1-3 teaspoons ...

My faithful readers will know I kind of dig breakfast for dinner.  (embarrassingly I just realized the last post was a breakfast for dinner one.  The perils of not keeping up with the blog)  Not only do I love how quick they are, but I adore a runny yolk :).  My boys adored this. I only had one complaint, I would have chopped the corned beef finer. The potatoes cooked down into almost mashed potato like consistency and the chunks of beef were texturally not perfect. ( at least for me. The boys didn't complain:). I am nit picking again.  I bought thick slices of corned beef from the deli, and that did make the meal a little pricier than if I was using leftover corned beef.  Corned Beef Hash with Fried Eggs !1/4 cup plus 1 tablespoon vegetable oil 3 baking potatoes (about 2 pounds), peeled and cut into 1/2-inch dice 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced Salt and freshly ground pepper 1 1/2 pounds cooked co...

So this was the next dinner I made for my family that's visiting.  It was a cold weekend and  I thought something like a stew cooked for a long time in the oven sounded like just the thing to make.  It was more laborious than I would ordinarily do (that is if I wasn't craving something or having guests:) but I wanted something nice for my parents.  It was a good stew.  Even the people who didn't like mushrooms were pleased with the dish.  I think for most people, this would be a special occasion kind of dish because of the time and the bit of work involved, but stew is not an "impressive" meal despite how tasty it might be, so this dish may fall in to a small niche for most, but don't et that dissuade you from trying it.  I served it with noodles but I would have preferred mashed potatoes to put it over. Beef Stew with Port and Porcini 3 pounds beef chuck roast, fat trimmed, meat cut into 1-inch pieces 2 large onions, coarsely chopped...

My MIL's wonderful husband chose this for our Christmas Eve dinner. It was really yummy! My only complaint was it was too salty.  It was ok for small bits of the crust to be eaten with bites of meat, but I think it made the jus way to salty.  When it was mostly done, I split the jus in half and reduced some with some cream to cut the saltiness.  It was a wonderful holiday meal and I think we have just created the tradition of a large roast beef of some sort on Christmas eve with the Yorkshire Pudding we had this year!  YUM!  The pudding was so good I'm giving it, it's own post! Roast Prime Rib of Beef with Horseradish Crust 1 bone in prime rib beef roast, 3 ribs, about 6 pounds 5 garlic cloves, smashed 1/4 cup grated fresh or prepared horseradish Leaves from 2 fresh rosemary sprigs Leaves from 4 fresh thyme sprigs 1/2 cup kosher salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup dry white wine 1 tab...

This is one of those easy, yummy meals we all need to have. It used to be the after soccer meal and we had it once a week.  The only thing that requires any time is the time you have let the meat come to room temp.  (and that is a must!)  If you aren't a fan of blue cheese, use some fresh mozzarella.  Steak Salad 1 One inch thick steak (NY strip is my choice) 1/2 to 1 pound (aged a few days if you can*) 6-8 cups of mixed salad greens (arugula is a must and should be well represented) 1/2 cucumber:  peeled and seeded. Diced in to 1/4" cubes 1/2 green pepper: seeded and diced in to 1/4" cubes 1 extra large scallion: thinly sliced 2 small tomatoes: sliced and cut in quarters 1/4 cup bleu cheese: crumbled Radishes thinly sliced (optional) Extra virgin olive oil Balsamic reduction* Directions Put steak out to come to room temperature (if it's not at room temp the inside will be underdone) Preheat you oven to 5...

Talk about a first world problem!  We are just jaded enough to crave new favors but have had enough tasty food (burgers particularly)  that it takes a bit to wow us as well. This burger is good. It's probably great but we just have a hard time feeling like giving an accurate opinion to anyone outside the family. Ok ramble over. It's good. Enough said. The sesame seeds in the burger were interesting. It's also a great way to be introduced to Kim chi.  Worth a try for sure.  I Bulgogi Burger   1 1/2 pounds ground beef 1/4 cup sesame seeds 3 tablespoons soy sauce 2 tablespoons gochujang 2 tablespoons sesame oil 5 scallions, chopped 5 cloves garlic, grated 2 tablespoons ginger, grated 2 tablespoons rice wine vinegar 1 tablespoon brown sugar 6 burger buns 14 ounces kimchi. roughly chopped Mix all of the marinade ingredients together (everything except the beef, buns, and kimchi) and...

My husband loved it! (he said was a five, he ate 3rds and he wasn't even that hungry.  It was super easy too.  I have a texture problem with ground beef in crumbles, but this didn't bother me.  I didn't love it quite as much as my husband did, but still really enjoyed it.  The best thing about this recipe is how fast it came together.  Even grating the cheese myself and taking time to seed the jalapenos, the meal was on the table in just about 30 minutes.  This is one of several green enchilada type sauce/salsa I have made and I see no reason to buy a can, ever. especially now that I have made this one.  Boiling the salsa rather than roasting it, still makes a pretty fine salsa.  (roasting still does ultimately taste better)  If I were to pick any nits, it would be I would have liked more cheese, but was still great without it and lets face it, healthier with the amount here;). Quick Beef Enchiladas With Salsa Verd...

This is one of our favorite recipes. We used to have it every soccer practice night. While I did "create" it, it is based loosely on a steak salad at a local restaurant. Since the T-bones were in sale I got that instead if the usual New York Strip.  I need to apologize for the lighting on the picture, I was at a wine tasting and not there to add my meager photography skills. However, my husband was perfect were it counts, the cooking part.  I am putting the recipe I have in my computer here.  You can see the original post on how to make the steak, balsamic reduction etc.. or you can use your own recipes and just try the combo.  We love this salad! If you want a more detailed recipe, you can see the original post .  (I'm feeling lazy sorry) Steak Salad Arugula (and Other Greens If You Wish) Tomatoes Scallions Bleu Cheese Balsamic Reduction Extra Virgin Olive Oil Salt Pepper Steak Cooked Medium Rare mix the arugula, tomatoes and scallions.  sprinkle...

I haven't made this marinade in years.  It came to me from a former manager of a Steak and Ale that was, then, working with my husband. They had used it on some steaks the cooked for an employee  cookout. I tried the steaks, loved them because they were tender and flavorful, and asked for the recipe. The funny thing was that my husband told me later the reasons the employees got steaks at the cookout, is they were being taken off the menu because of too many complaints of toughness. Now I guess it could be true I got the rare tender one in the bunch but I think it was the marinade. These particular steaks at the cookout were marinated for 3 days. I would only do that for really tough cuts of meat. I did this London broil for about 24 hours. The ends tasted to salty and too much like the marinade, but most of it was just right. I did not salt the meat at all.  I cooked it like I do my steaks (under the broiler) I just increased the time a bit and gave it a few minutes in t...

I don't know what struck me.  I personally was never the hugest fan of Salisbury Steak, but when my son asked for beef tonight, I saw this on pinterest and felt the strong urge to play 50's housewife and make a good ole fashioned meat and potatoes dinner.  Perhaps it was that my darling husband had been away for a few days on business, perhaps it was the slight cooling in the air that had me thinking of family and the holidays.  Whatever the reason, we were having a bit of a retro dinner.  I was looking at the ingredients a bit askance, but most troubling for me, the bouillon.  I was worried it would be too salty and my cube didn't crumble in to fine powder.  I envisioned bites with little, but powerful bouillon bombs in them.  It turned out great!  My son adored it.  My only complaint, even cooking it a bit longer, the gravy was pretty thin.  I was afraid longer cooking would make it too salty.  Next time, I will add a bit mo...

I got this recipe from a Nigella Lawson interview in NPR. It wasn't the one I heard her taking about when I set out to find the recipe, but I added it to the to try file anyways. So, when my boy asked for steak for dinner, I picked this one.  I liked the sauce more than expected to but it was a bit like A-1 and I'm not a fan of that type of sauce in my steak.  I would eat this sauce over the bottled processed kind, but I prefer a good compound butter over a BBQ type sauce.  I cooked the steaks the way I always do, under the broiler, but I did add the garlic oil she recommended.  I made that by smashing a clove of garlic and putting it in, oh lets say... 1/4 cup of olive oil and set it on the top of the stove where some of the heat from the oven would gently warm it while I prepped the sauce. Date Steak   2 Tbl dark brown sugar 2 Tbl red wine vinegar 1 Tbl Dijon mustard 1 Tbl soy sauce 1 Tbl red currant jelly 2 Tsp chopped fresh gingerroot 1 Tbl ...

I am afraid of what you will think of me when I say what I am about to say.  Please don't judge me too harshly, but I have never seen Breaking Bad.  Still with me?  Ok, my husband is watching it on Netflix, and I think I would like the show, but I really hate mob movies and all the killing and violence in them and I have lumped (I am told unfairly) Breaking Bad in to this genre.  As such, I have as much desire to watch it as I do to eat sweet and savory together.  (regular readers inside joke;)  But any reason for a party and themed food works for me, so when I saw that The Savory was suggesting this Breaking Bad Burger, I was so in.  (like I need a reason for burgers in this house)  it wasn't too hard to prep, but when I was cooking the burgers they broke and it was bad! (I know groan!). But it's true. The burgers didn't stay together well. I managed to keep one intact for the picture, but a few of them had a ring crumble off and I had ...

My husband choose this throwback Thursday dish.  I followed the sauce recipe, but the meatballs I played around with a little bit.  Mostly, I just made my life easy by getting the meatloaf package of ground beef/pork rather than get a package of both meats and most likely have odd bits I didn't need for tonight's dinner.  As always, if you don't eat beef or pork, you can switch out the meat for other ones, but the beef & pork combo is traditional and I think the tastiest.  I totally am loving the greens in the meatballs.  I don't know where I first saw this idea (and it was most like spinach that was in the original recipe), but I have used collards and now bok choy with fantastic results.  (my next experiment will involve the leavings from my juicing, but that is for another time:)  I also love coating the meatballs in bread crumbs. This coating absorbs the juices (and fat) cooking out of the meatball and adds a lot of flavor and a nice crisp...

As you may or may not know I love Korean food and a bulgogi just might be my favorite of all the dishes. This was a good dinner!  Totally yummy!!  If I had any criticism it would be that I didn't get enough, and I would have liked some more veggies.  (Not really for flavor but for health).   It is pretty easy to make too.  The only real preparation that needs to be done is the marinating early (or do it overnight like I did).  I did use the optional pear, I didn't taste it in the final product but I think it must have done something.  Kimchi Bulgoi Dubbap Recipe (Kimchi Bulgogi Rice Bowl) For Bulgogi tenderloin or rib eye tamari (gluten-free soy sauce)    (I used soy) sesame oil large cloves garlic Ilarge onion Asian pear (optional) agave nectar or honey mirin black pepper For Sautéd Kimchi napa kimchi gochujang (Korean red chili pepper (she said you could leave this out if you don't feel like running to the o...

Yum, yum and yum!!  It took a little longer than I expected and it made enough meatballs to have the 4 of us eat 2-3 huge meals each but, I'm not complaining; they were great meatballs in an amazing sauce.  I will happily eat leftovers:). We served them over mashed red skinned potatoes. (Like the picture on the from the original blogger.) It was a perfect vehicle for the gravy/sauce. I know it's not healthy gravy, but the vast majority if the sauce was stock and veggies so I'm calling it quasi healthy and you can't convince me otherwise because I'm going to eat an obscene amount of it! Lol. I can't get over that sauce. As I sit here stuffed, I want to go get more now that I'm thinking about it. Porcupine Meatballs With Cream Sauce   Meatballs: ground beef ground pork rice onions egg water salt ground black pepper Cream Sauce: butter large carrots onions garlic cloves minced tomato paste flour chicken broth heavy cream salt and peppe...

So for the second installment of throwback Thursday, I picked these short ribs. My husband had mentioned them recently believing them to be PBE (pre blog era) and wanted them. However they were on the blog so I surprised him with them tonight. I was off to the monthly wine tasting, and since I don't dig meat on a bone, I wasn't too disappointed to be missing dinner. The boys adored them. This time, by throwing in the potatoes in with the meat, it made for an easy meal. Just toss a salad and you are done. Yes the braising takes a bit of time, but the only real work was the chopping the onion and browning the ribs.   Short Ribs With Creamy Mustard Sauce 3 lb Beef Short Ribs 1/2    Onion Chopped fine  1 c  Beef Broth, Plus More As Needed 1/2 c  Heavy Cream, Or More  2 Tbsp Dijon or other good mustard Salt And Pepper Canola Oil 1 pound of red potatoes, quartered unless really small, then half them Heat a la...

The boy and I really liked them.  My husband said they were good but not that great, but I think the fiasco he had cooking them on the grill colored his judgement.  You see, pesto is a good percentage of oil and when you put oil soaked burgers on a gas grill, the oil cooks out, and causes a big mess and a big fire!  So, he was a little annoyed with the burgers before he even tasted them.  He said I should warn any of you who might attempt the burgers (and I do recommend that you do:) most emphatically not to cook them on a grill but on the stove in a pan.  No, it wasn't a top 10 burger, but still good.  The boy ate 1 1/2 before we had finished our first, and that is saying something! Caprese Burgers   2 Cup basil leaves 1/4 Cup salted roasted almonds 1 garlic clove 1/2 Cup extra-virgin olive oil plus more for brushing 1/4 Cup grated Pecorino-Romano cheese Salt Freshly ground pepper 1 Lb ground beef chuck 1 Lb ground beef sirloin 8...

My son requested steak tonight, so I obliged him. To make it a "new" recipe, I looked for a compound butter to top it with. I found this blue cheese butter from Bobby Flay. It was nice. I loved that it gave you the flavor of blue cheese but it wasn't overwhelmingly blue. Since the recipe this week is so quick, I thought I would share my steak cooking technique. I achieve consistent results and as my husband once said, his manhood felt a little threatened that I was better at steak cooking than him. (lol)  It is surprisingly simple to do.  It isn't anything secret, it is just a collection of things I have read concerning steak cookery.  We like our steak medium rare, and that takes 4 minutes a side for this size steak.  I would lose a minute a side for rare and add a minute for medium.  Ideally, a thicker steak would get more caramelizing on the out side, but I haven't found any already cut that thick at Publix, but that would require me to trial and error find o...