Barbacoa Beef is beef the cooked in deliciously flavored chili packed marinate sauce that is cooked over hours until you can pull it apart with two forks. Barbacoa is typically made with beef, lamb or goat seasoned with dry chilies then cooked until tender. The barbacoa beef is great in all sorts of Mexican-style dishes, on salads, sandwiches or even just served over rice or pasta. The preparation is very simple and can be easily done before work or school and you can come to dinner ready and you home smelling absolutely wonderful. Check out the recipe below in post.
Burritos are one of the most recognizable Mexican-style food. Burritos are found frozen in a gas station to award winning restaurants. The filling is normally rice with some form of protein, beef or beans being the most common. A wet burrito is a burrito that is covered in a chili based gravy that is similar to enchilada sauce but thicker and typically wrapped in a flour tortilla instead of corn which enchiladas are made with. Check out the recipe below in post.
Some of my favorite recipes to cook are the meals that take time cook slowly over a few hours and fills your house with the sweet smell of what is coming out of the oven or slow cooker. I am not sure if the food just tastes better or just the hunger of me waiting for the food to be ready. I like to believe it the the first part. These easy glazed korean short ribs are nothing but great tasting. The sweetness of the brown sugar and honey mixed with the acid of the soy sauce with a bit of heat from the chili paste just make a great combination that the whole family will love. All of the cooking liquid in crusts the meat so it comes out tender and juicy. Check out the recipe below.
For Superbowl Sunday, instead of ordering the number one food for the day, pizza I decided to make a big batch of beef stew. Beef stew to me is one of those meals that makes you feel all warm inside and with the freezing cold temperatures here, it was a perfect fit. This recipe has all of the classic ingredients with a few changes that I have adapted over the years. Please check out the recipe below and feel free to leave comments below if you have tried my recipe.
My two favorite hoagie style sandwiches are a meatball and a italian sausage sandwich and with this sandwich you get the flavors with it. For this meatball sandwich, the meatballs are simple to make and are juicy and full of flavor and the simple tomato sauce is something anyone can do.
Beef barley soup is a great flavor soup and is normally made my cooking beef low and slow until it is very tender. This beef meatball and barley soup will give you a similar flavor without the long cook time and still packed with all of the great ingredients that are normally found in the soup. Check out the recipe below.
Now the we are moving closer to the winter months I tend to like to have heartier dishes that make you feel warm inside when it is colder outside. This Beef and Mushroom Ragu is packed with vegetables and protein that will give you energy to get through your day and is the perfect family meal. The time to prepare the dish is short while to cooking time takes longer but its all hands free so you can spend time doing other things while your home fills with the wonderful smell of this dish.
In a large large skillet or dutch oven heat the 2 tablespoons of oil and add the onion, carrot, celery and mushrooms and cook over moderate heat until tender and soft, about 5 minutes.
Toss the beef chunks in the flour and season with salt and pepper. Heat the remaining oil in the pan and add the meat and bones and cook over moderate heat until brown. About 10 minutes. Remove the thick fall around the edges of the meat. Add the wine and de-glaze the pan and let the wine reduce to about half, about 5minutes.
Add the vegetable mixture back into the pan along with the crushed tomatoes and herbs. Bring to a boil and reduce the heat to low and cover and cook for 2 hours or until meat is very tender. Remove the marrow from the bones and discard the bones. Season with salt and pepper to taste.
Toss the Pasta gently with the ragu. Serve in bowls with Shaved Cheese on top.
Homemade pot stickers are extremely easy to make and can be fun for the whole family to make, and with this recipe makes about 4 dozen which you will need the extra help. The flavor of these Korean style beef pot stickers will make you stay away from the easy store bought ones you kind in you local. Plus all of the ingredients are easy to find in any grocery store.
The first thing you want to do is combine the ground beef, onion, shredded carrots, garlic, soy sauce, sesame oil, honey and chili paste. Mix until you a mixture that is well combined.
Place about a teaspoon of filling into the center the wrapper. Dab your finger in the egg and drag it across two edges of the wrapper. fold over and press to seal. The wrappers should be full but not leaking out.
Place a large skillet over medium-high heat and or vegetable oil. When the oil is hot add the prepared pot stickers and fry both sides until brown. Once they're cooked on both sides, add 1/4 cup of water and cover over and reduce heat to medium-low. Steam for about 3-5 minutes.
For the dipping sauce, add the rice wine vinegar, soy sauce and chili paste in a bowl and mix until combine.
Check out a video for a wanton roll up that uses a similar recipe for an additional appetizer.
All of my life I have had this fascination with the steak sandwich. There was a time in my life if i saw one on a menu of a restaurant I would order it, well that still is true!! I love the taste of the steak that a simple burger doesn't offer and with the addition of the great taste of grilled onions and peppers on this one it is just amazing favor in your mouth.
Preheat and oil your grill. In a bowl, add the garlic, worcestershire sauce, soy sauce and vegetable oil. mix until combined. Add the steak and let marinate for 10-15 mins, you can marinate longer if you desire.
Cut the pepper into sections and the onions into 1/4-1/2in rings, keeping the rings together. Oil both sides of the peppers and onions.
Once your grill is hot on high, add the steak and vegetables until the vegetables are tender and the steak has reached 130-140 degrees internal. Let the steak rest for 10mins.
Preheat the broiler on your oven, mix the ingredients for the Aioli in a small bowl. Spread over each of the hoagie rolls. Slice the steak across the grain in 1/2" slices. Add to the hoagie roll equally and top with 3 slices of cheese. Place under the broiler until the cheese is bubbly and bun begins to brown.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!