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Coriander Steak

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  • 1/4 cup onion
  • 2 cloves garlic
  • 1 tbl coriander
  • 1-2 tbl sriracha
  • 1/2 tsp oregano
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • salt
  • pepper
  • 1 lb flank steak

Mix together everything but the steak in an air tight container. Add the steak, put the lid on and shake it to coat. Let marinade for at least an hour, overnight is best. Grill or broil until it’s done how you like it, serve sliced thin.

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This is a quickie, mostly because other than “it’s easy” and “it’s wicked awesome” there isn’t so much to say about this. It’s just so easy and awesome. Coriander is my new favorite thing and this marinade really highlights it’s flavor which I’ve found often gets kind of hidden in other spices.022You could broil this and have it be wicked good, but the grill is really where it’s at.035Plus now that I have a grill I pretty much want to use it all the time. Heh. I ate this (I was going to say “I served this” but I didn’t, I’m the only one who ate it this time) with some flatbread and a yogurt sauce.047Heaven. You could have it with tzatziki, of course, but this was just a quick one I made with garlic and red wine vinegar. It was just lovely. The flatbread was different that usual too, I used some sour cream in it and it came out tasty too. I’ll have to post a recipe for that another time, but right now the couch beckons and who am I to say no? Heh.

 

Filed under: beef, middle eastern, on the grill

Green Chili Sloppy Joes

From the Vault: I’m biting the bullet today and doing some serious organizing in my kitchen, so here is a little something from my old site. I know it’s not much of a post but the recipe is awesome, I highly recommend it.

  • ~1 lb ground beef or turkey
  • 1 cup diced onion
  • 1 cup diced orange peppers
  • 2 cloves of minced garlic
  • 1 tsp brown sugar
  • 1 tbl red wine vinegar
  • 1 tsp chili powder
  • 1/2 tsp dry ground mustard
  • 1 8 oz can tomato sauce (plain)
  • 8 oz diced green chilies (2 of those little cans)
  • salt and pepper to taste

Brown the onions then add the garlic and saute till fragrant, about 30 seconds. You can saute the peppers here too, if you like them very soft. Add the beef and brown it well. Add the chilies, tomato sauce, sugar, vinegar and spices. Let simmer, stirring occasionally, over medium-low heat for 10-15 minutes or until as thick as you like. Add the peppers at the end to keep a fresher flavor and crispier texture.

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Just a quickie today kids. Hands up, who likes sloppy joes? Yeah, I thought so, they’re a good time. I originally made this with ground turkey, to lighten it up a bit, but it’s even better with beef. The green chilies add a mellow spiciness to it and change it up just enough so it’s not the same old sloppy joe. I also like to add the orange peppers at the very end so they stay a little crispy and give a brighter, more fresh taste. No step by steps I’m afraid, but the process is as simple as you can ask for. So if you’re looking to change up your joes, try adding some green chilies! It’s some wicked good stuff.

Filed under: beef, sandwich

Rachel Pizza

From the Vault: I know, I know, another repost. But not only is there a lot going on this week between birthdays, graduations, teething toddlers and whatnot but I’m also still trying to figure out what the hell is wrong with my stupid computer. So enjoy some pizza!

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It’s one of the great debates.

Like Democrat vs Republican, Coke vs Pepsi, fries vs onion rings, light beer vs good beer. Reuben vs Rachel. I’m guessing most people are familiar with the Reuben, a hot sandwich with corned beef, sauerkraut, Swiss cheese and Russian dressing. A Rachel is similar only instead of sauerkraut you put coleslaw on it and sometimes swap pastrami for the corned beef. Personally, I’m on the Rachel side, mostly because I’m not a big sauerkraut fan. I do, however, love coleslaw. So, as I have a want to do, I decided to make a pizza version.

I figured I’d use the coleslaw and dressing as the “sauce” part of the pizza.

Seemed fitting plus I thought this might help the slaw from getting too soft. Then some Swiss cheese, I decided to skip mozzarella since Swiss melts fine and has more flavor anyway.

Now, corned beef.

You could also do pastrami of course, it’s also really good on pizza. But I had corned beef, so.

But how was it? Well, you know I like to be honest, I’ve admitted recipe failures in the past.

Which is why I’m glad this was so fricking awesome. The coleslaw didn’t get too soft, the corned beef didn’t get dry and Swiss is a great melting cheese.

And if anyone sells the idea I expect a cut. Now, if I were going to pair a wine with this I would suggest beer. Because it’s pizza. I mean, really.

Filed under: beef, cabbage, cheese, pizza

Leftovers: Boiled Dinner Macaroni and Cheese

From the Vault: Just realized that tomorrow is St Patrick’s Day and I have nothing even vaguely Irish in the ready folder. So here is a post from the old site of something I made with leftovers from a boiled dinner. Damn, now I really want to make it again. Hmm, corned beef is bound to go on sale next week…

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1 tbl butter
1 tbl flour
1/2 cup warm milk
1 1/2 cups shredded sharp cheddar
1/4 cup Guinness
4 cups cooked macaroni
1/2 cup shredded corned beef*
1/2 cup chopped cabbage*
1 cup lightly smashed, cooked potato*
pinch of cayenne
salt and pepper

*leftovers from a boiled dinner are perfect

Preheat the oven to 375. Heat a little oil in a medium sauce pan to medium-hot. Add the cabbage and corned beef, lightly brown them and set aside. Reduce heat to medium, add the butter and let it melt. Once it’s melted add the flour and cook for about 2 minutes, constantly stirring, don’t let it get too brown. Slowly add the warm milk, still stirring and let it come to a simmer. Add the Guinness, cheese, black pepper and cayenne. Turn off the heat and stir until the cheese is melted. Taste it and see if it needs more seasoning, add some if it does. Add the macaroni and fold until it’s well combined. Spread the mixture in an 8×8 pan. Toss the potato with a little butter, salt and pepper and sprinkle it over the top of the pasta. Put it in the oven until browned, about 20 minutes.

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First, a disclaimer: that recipe up top is approximate. I had a detailed plan, I swear, but it went out the window as soon as the stove was turned on. I was wicked tired, I couldn’t find the recipe I was using as a base, my brain kind of exploded and all that was left was the desire for macaroni and cheese with corned beef, cabbage and Guinness in it. So I just winged it.

It came out wicked good. The pieces of browned cabbage and corned beef added awesome bits of texture and bursts of flavor.

It formed a decent crust, which is important to me, and had tons of cheese.

All good things. But. Next time I will definitely make more sauce, plus I might butter the pan to make more crispy crust. I love that.

The Guinness was much more subtle than I thought it would be, it probably wouldn’t hurt to add some more of that too. But that’s really more a to taste thing. All in all this was really good and I must say I’m pleased with it.

Plus since my girlfriend doesn’t like mac and cheese when it’s homemade all the leftovers are for me! Ha!

Filed under: beef, cabbage, cheese, leftovers, pasta, potato

Lamb and Beef Gyros

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  • 1/2 cup chopped onion
  • 1/2 lb ground lamb
  • 1/2 lb ground beef
  • 1 clove minced garlic
  • 1 tsp dried marjoram
  • 1 tsp dried ground rosemary
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
Preheat the oven to 325. Whiz onion around in a food processor (chopping blades) for about 5 seconds then put it in a towel or cheese cloth, squeeze out the juice and put the onion back in the processor. Toss the juice, unless you have some kind of use for it. Put everything else in the processor and whiz it around until it’s a fine paste, about a minute and you’ll want to scrape the sides periodically. Press the mixture firmly into a loaf pan and bake in a water bath for 60-75 minutes. or until it’s about 170. Place the pan on a cooling rack and put a foiled wrapped brick or similar heavy thing on the meat. Let it sit for 15-20 minutes, you want the internal temp to be 175. Slice and serve, or slice, fry and serve, with pita, tzatziki and anything else you like.
Adapted from Alton Brown
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Gyros! Pronounced like “hero”, just so you know. They are one of my very most favorite things ever and yet I had never made them until just a little while ago. They aren’t hard to make, although they do dirty up a big machine and a bunch of other stuff. But the meat also freezes well and reheats like a champ so it’s something you can make a big batch of without having to worry about waste. Enough talk, here’s the tutorial.
First, onions. You must whiz them(and yes, that’s a technical culinary term).
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Then plop them in a towel or in my case cheesecloth, and squeeze out the liquid. 255
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Feel free to throw out the juice, although if you have a use for it I’d love to hear it. Waste not, etc. Squeezing the onion is a step that some recipes call for and some don’t. I did it because I was aping Alton Browns version and he does it, but I have a hard time imagining that not doing it would make things too wet. There’s plenty of other liquids already and with the pressing at the end any excess will come out, I assume. Next time I make them I won’t do it and I’ll let everyone know how it works. Alright, now everything else.
Oh, wait, no.
My stupid grocery store doesn’t carry ground lamb. So I need to make my own. This is about half a pound of lamb shoulder chops (for stew) that I pulled off the bone and trimmed of fat and other stuff (which I then froze to make stock with, that’s another post though). 267
I whizzed it around until I felt I could call it ground.
Then I put everything else is. 269
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After that got pasted I filled this little Pyrex pan thing I have that isn’t really a loaf pan but I don’t have one so who cares.
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I also like to fill my sentences with more words than they can hold. Heh. Into the 325 degree oven, then out of the same.
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Mmm, lovely. Sort of. So, I don’t have a culinary brick like Alton or Shane , but I do have something similar.
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Hey, it’s just about as thick, heavy and unreadable as a brick. Heh. Anyway, that wrapped in foil and a couple cans performed the same function.
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Then it’s just wait (the hardest part, like the song says), slice, brown and eat. 008
Yeah baby. 017Browning the slices is technically optional, but really why skip it? It’s so marvelously delightful. So that’s how gyros get made, at least one way. The traditional way involves a spit, slices of meat and fat, a marinade and at least 24 hours. I don’t have the equipment for that, although I wish I did. So if anyone wants to send my an upright spit roaster I’ll be more than happy to do a post about making them like that! Just putting it out there. Heh.

Filed under: beef, Greek, lamb, sandwich

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