Recipe modified from For the Love of Cooking There were more important things to tend to than spending long hours in the kitchen – for that afternoon we were picking Brian up at the airport to spend the Thanksgiving holiday with us. It was also his first visit to what we hope will soon be… Continue reading Pot Roast with Balsamic Onion Gravy
Tag: grass-fed
Peppers Stuffed with Curried Beef
I am overly fond of martabak, a savory, meat-stuffed pancake that one of our nearby Thai restaurants has on the appetizer menu. It is meaty and a little spicy, with curry, minced onions, and garlic… and wholly addictive. I’m not sure where this treat originates – according to Wikipedia it can be commonly found in… Continue reading Peppers Stuffed with Curried Beef
Sirloin Tip Steak with Harissa Marinade
Silly me, I made the mistake of assuming the grocery store would be open on Sunday, as usual. Rediscovering that it was Easter meant that dinner plans had to be changed, subject to rescuing something from our freezer. (Maybe there’s an analogy to be made, but I won’t go there.) In the recesses of the… Continue reading Sirloin Tip Steak with Harissa Marinade
Latin Lasagna with Beef and Plantains
A good casserole is one of the best comfort foods. You just can’t beat a one-dish meal for convenience – just pop it in the oven and relax – or for the great way the ingredients play off each other. This Latin-style lasagna is both sweet and savory, with cumin-spiced ground beef, layers of plantains,… Continue reading Latin Lasagna with Beef and Plantains
Beef Braised with Orange
Last week we ventured up to North Carolina to visit my parents. The little town I grew up in has changed tremendously over the years – some good changes, and some not so good. That’s the way change goes! Big Box stores, like WalMart and the newly constructed Tanger Outlet Center, are blights on the… Continue reading Beef Braised with Orange
Beef and Vegetable Soup
It has been cool and a bit blustery in New Mexico this week – and what better to warm up with than a big pot of soup. This soup has an Italian twist to it, so I wanted to add just a bit of pasta. Here’s my big confession (followed of course by my justification)… Continue reading Beef and Vegetable Soup
Roast Tenderloin of Beef with Madeira Sauce
From The Fearrington House Cookbook: A Celebration of Food, Flowers and Herbs by Jenny Fitch Valentine’s Day is coming up, and I know many of you are looking for something really special to surprise your sweetheart. Well, if the love-of-your-life also loves red meat, I promise that he or she will swoon over this recipe.… Continue reading Roast Tenderloin of Beef with Madeira Sauce
London Broil with Lime-Garlic-Ginger Marinade
Last year we bought a 1/4 grass-fed cattle share – most of which has been consumed. There were a few odd cuts of steak remaining, like this large package labeled “London Broil”. Now best I can tell, “London Broil” is not the name of a cut of meat, it is more of a preparation method. … Continue reading London Broil with Lime-Garlic-Ginger Marinade
Lamb Chops with Moroccan Spice Rub and Apricot Risotto
These grass-fed lamb chops from U.S. Wellness Meats are rich in taste and perfect for grilling. We marinated the lamb chops in a wet spice rub of classic Moroccan herbs and spices, and paired the grilled chops with a creamy risotto spiked with Turkish apricots and pistachios for a dinner worthy of any special occasion. … Continue reading Lamb Chops with Moroccan Spice Rub and Apricot Risotto
Beef Chili Rellenos
Stuffed poblano peppers are a great way to make a pot of chili more interesting, whether you’re having guests or just using up some leftovers. This is not a quick recipe because there is a lot of preparation, but your hard work will pay off! The chili in this recipe is mildly spicy. If you’d… Continue reading Beef Chili Rellenos
Beef Short Ribs Braised in Red Wine
Okay, so I forgot that we have already posted a recipe for braised short ribs….what can I say? Braised short ribs are really great cool weather food – and especially filling when served over mashed cauliflower or polenta (as pictured here). This time I did make a few minor changes to the recipe – some… Continue reading Beef Short Ribs Braised in Red Wine
Kefta Kabobs
aka Ground Beef with Moroccan Spices on a Stick Recipe adapted from Flavors of Morocco (by Ghillie Basan) and The New Book of Middle Eastern Food (by Claudia Roden) It’s been a while since we added a post to our ever-popular series, “Meat on a Stick” – this time we looked to North Africa and… Continue reading Kefta Kabobs
Tri-Tip Roast with Tequila-Lime Marinade
Modified from Bon Appétit via Epicurious Here’s another cut of meat that I was unfamiliar with – the beef tri-tip roast. It’s a small triangular muscle cut from the bottom sirloin, hence its other name, the “triangle roast”. Although a very flavorful piece of meat, it is pretty lean and should be served cut into… Continue reading Tri-Tip Roast with Tequila-Lime Marinade
Braised Beef with Harissa and Preserved Lemon
Source: The Spice House Recipes A few weeks ago we received a 1/8 cattle share of grass-fed beef from Heritage Foods / Hearst Ranch. In amongst the steaks, roasts, and ground beef were a few pounds of meat labeled “fajita strips”, which provided a challenge for me as to what to do with them. Typically… Continue reading Braised Beef with Harissa and Preserved Lemon
she cooks...he cleans 