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Recipe...
Beer Braised Beef in Crock Pot2 lbs beef sliced into 3 inch
x 1/2 inch strips.
1 Tbsp Rod's Rub Steak Out
non-stick cooking spray
1 large onions thinly sliced
1 large leek, thinly sliced
8 oz fresh mushrooms, cleaned & quartered
1 can of beer
1 Tbsp cider vinegar
1 cup beef stock
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- Lightly spray sauté pan with non-stick cooking spray.
- Coat beef with Rod's Rub Steak Out.
- Brown all side of meat strips.
- Place all other ingredients in the crock pot.
- Add the beef mixture.
- Turn crock pot on medium & cook for 5-6 hours.
Can also be prepared on the stove top.
This recipe serves 4 to 6.
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Recipe...
Balsamic Marinated Steaks
2-8 oz steaks, use your favorite cut
1
cup
Dulcet Balsamic Dressing & Dipping Sauce
1 Tbsp minced fresh garlic
1 Tbsp fresh rosemary, chopped
sea salt & fresh ground black pepper to taste
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- Combine the
Dulcet Balsamic Dressing & Dipping Sauce with the garlic & rosemary.
- Place the steaks in a non reactive dish or large zip lock bag.
- Pour the marinade over the steaks.
- Marinate for 12-24 hours, turning once.
- Remove the steak from the marinade.
- Season the steaks generously with salt and freshly ground pepper.
- Grill steaks to desired doneness.
Serves 2
This marinade also works well with rack of lamb or lamb chops.
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Recipe...
Cowgirl Brisket4 lbs lean brisket, flat cut
2 Tbsp cooking oil
Southwest BBQ Dry Rub, to taste
1 large yellow onion, sliced thin leek, cleaned & sliced thin
6 cloves of garlic, cleaned, sliced thin
3 cups mixed root vegetables of your choice, washed, peeled & cut into 1
inch chunks potatoes, carrots, turnips, parsnips, rutabaga
2 celery stalks, cleaned & sliced thin
1 can chopped tomatoes (optional)
30 oz beef stock
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- Coat the brisket in the Southwest BBQ Dry Rub, to taste. We like
to rub it into all sides of brisket, place in a glass pan, cover with
plastic wrap & refrigerate for at least 2 hours or overnight to infuse
the flavor.
- Heat the oil in a large, heavy skillet over medium high heat.
- Carefully brown the brisket on all sides.
- Remove brisket & place in the slow cooker insert.
- Sauté the onion, leek & garlic until translucent & transfer into
the slow cooker.
- Place mixed root vegetables on top of beef.
- Place of the cooking liquid into the sauté pan to deglaze. Scrape
all the bits of beef & onion into the liquid.
- Transfer into the slow cooker.
- Cook on low for 8 hours or high for 4 hours.
This recipe is designed to be prepared in a crock pot, but it can also
be prepared in a Dutch oven over low temperature.
This recipe serves 4.
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Recipe...
Daddy Hern's
Honey Burgundy Prime Rib Roast
4 ribs of prime
rib roast
(approx 6 lbs, trimmed of excess fat and tied)
3 Tbsp
Extra Virgin Olive Oil
3 Tbsp minced garlic
3 Tbsp minced shallots
1 Tbsp finely chopped fresh thyme
3 Tbsp kosher salt
4 tsp freshly ground black pepper
1
cup -
Daddy Hern's Honey Burgundy barbecue sauce

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- Remove the meat from the refrigerator
at least 1 hr, but not more than 2 hrs, prior to roasting to bring meat
to room temperature.
- Preheat the oven to 450F degrees.
- In a small dish, stir together
the olive oil, garlic, shallots, thyme, salt, black pepper, and the
barbecue sauce until well mixed.
- Untie the roast and evenly spread
the mixture on all sides.
- Place the roast back onto the
bones and tie it up again with kitchen twine. Place roast, bone side
down, in a heavy-duty roasting pan.
- Let cook undisturbed for 25 minutes.
- Reduce heat to 300F degrees and
continue roasting for an additional 90 minutes.
Remove from the oven
and let it sit covered with aluminum foil for about 20 minutes before carving
This recipe serves
6 to 8
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Recipe...
Heidi's Jerk Mustard Sub
1/2 cup julienned red pepper
1/2 cup julienned green pepper
1 tsp
Heidi Jerk Mustard
1/2 cup sliced onion
2 slices mozzarella cheese
1/2 tsp vegetable oil
4 oz sliced deli roast beef
2 submarine sandwich buns, split
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- In a skillet, sauté peppers and onion in vegetable oil until tender.
- Place beef and cheese on the bottom of each bun.
- Microwave for 10 seconds or until cheese is melted.
- Top with pepper mixture.
- Spread mustard on top bun and close sandwich together.
This recipe serves 2 servings.
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Recipe...
Peking Roast
3-5 lbs roast beef
garlic and/or onion slivers
1/2 to 1 cup white or apple-cider vinegar
vegetable oil
2 cups each -- brewed, strong coffee and water
salt and pepper
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- With a sharp knife, cut slits
all the way through the roast and insert onion and/or garlic slivers.
- Put the meat in a bowl and slowly
pour vinegar (1/2 cup for smaller roast, up to a cup for larger cuts)
over it so that it runs down into the slits.
- Cover with plastic wrap and refrigerate
for 24 to 48 hours. When you are ready to cook the marinated meat, pour
off the vinegar.
- Place the meat in a heavy pot
(iron Dutch ovens are best) and brown in oil until very dark on all
sides.
- Pour the brewed coffee over the
meat, and then add the water.
- Cover and cook slowly for approximately
6 hours on top of the stove. You may need to add more water at some
point, so check it once in a while and add only a small amount of water
at a time.
- Do not add the salt and pepper
until about 20 minutes before serving.
This recipe serves 6 to 8
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Recipe...
Sassy Stir-Fry
2 Lbs Beef
1 Med. Yellow Bell Pepper
1 Med. Red Bell Pepper
1 Med. Onion
2 Tbsp Ginger
Garlic Pepper Jelly
2 Tbsp Oyster Sauce (optional)
1/2 Cup Soy Sauce (light)
1 Tbsp Extra Virgin Olive Oil
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- Cut beef, onions and peppers
into strips.
- Heat oil and soy sauce in skillet
or wok.
- Place beef and onions in wok
and
partially brown beef.
- Add Peppers to wok.
- Stir-fry until beef is golden
brown.
- Stir in Ginger Garlic and let
simmer on
medium heat for 5 minutes.
- If thicker sauce is desired,
add cornstarch and water mixture as a thickener.
Serve with Rice
This recipe serves 4 to 6.
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