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Beef, recipes

Chili Recipe

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Chili
Chili con Carne

This chili recipe is for 45 servings. You can definitely make it smaller if you adjust the ingredients accordingly.

Ingredients:

10 lb lean ground beef,
1/2 cup chopped onion,
1 tbsp. chopped garlic,
1 cup each chopped celery and diced carrot,
6 cans black beans, drained,
1 Tbsp. paprika,
1 teaspoon smoked paprika,
1/2 cup beef base,
4 cups tomato sauce,
½ can diced tomatoes from a can,
1 can tomato paste,
water if needed,
2 Tbsp. Taco seasoning,
½ Tbsp. ground cumin,
1 tsp. garlic powder (if using),
½ tsp. black pepper

Recipe:

1. Brown the ground beef in a large, heavy skillet with little oil and the onion, garlic, celery and carrot.

2. Add the diced tomatoes, tomato paste, onion powder, paprika, taco seasoning, beef base, tomato sauce, beans and water. Cook over low heat for about 40 minutes, adding more water if needed.

3. Finally, add cumin, black pepper, and cook for 5 minutes more. Let the chili sit for about 10 minutes before serving.

recipes

Rack of Lamb Recipe With Herb Crust

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Rack of lamb in herb crust
Rack of Lamb in Herb Crust

Ingredients:

4 racks of lamb, frenched,
2 tbsp. olive oil,
1 tbsp. red pepper and garlic seasoning,
1 tbsp. lemon juice,
1/2 cup panko breadcrumbs,
2 tbsp. shredded Parmesan,
1 pinch fresh thyme, chopped,
1 pinch dried sage,
salt and pepper to taste.

Recipe:

1. Before encrusting the rack of lamb you should sear it first. Simply pour a little oil in a large skillet and brown the racks lightly on all sides.

2. Brush each rack of lamb with olive oil, season with salt and pepper and drizzle them with the lemon juice. Mix together the red pepper and garlic seasoning, breadcrumbs, Parmesan and herbs in a mixing bowl and dip each rack of lamb in the mixture, making sure they are coated nicely.

3. Put a sheet of parchment paper on a baking tray and arrange the lamb over it. Bake in a preheated convection oven at 400 F for about 5 minutes, then reduce the hear to 315 and cook for 10-15 minutes more or until the internal temperature reaches 135 F. If you are cooking the rack of lamb in a conventional oven, you might need to cover it with a piece of tin foil for the last 5 minutes or so, to avoid burning the crust.

4. Let the herb-crusted racks of lamb sit for about 5-10 minutes before cutting and serving. The potatoes on the picture are a nice side for the rack of lamb. You can find the potato recipe here – Potato Recipes. Cheers.

recipes, Vegetarian

Vegetarian No Meat Chili Recipe

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Vegetarian no meat chili
Vegetarian No Meat Chili

Ingrediets:

1/4 cup sunflower oil,
1/2 medium onion, chopped,
3 garlic cloves, chopped,
2 stalks celery, chopped,
1 carrot, diced,
1 red bell pepper, chopped,
2 cans (13 oz. each) black beans,
1 can (13 oz.) diced tomato,
500 ml. tomato passata (strained tomato),
1 bay leave,
1/2 teaspoon cumin powder,
1 teaspoon chili flakes,
1 teaspoon smoked paprika,
1 tablespoon chili seasoning (or to taste),
1 heaping tablespoon of sugar,
salt to taste (if needed),
1/4 cup grated parmesan cheese product.

Recipe:

1. Heat the oil in a large heavy saucepan and saute the garlic and onion for 3 minutes.

2. Add the diced carrot, celery and red pepper and saute for 5 more minutes. Stir often.

3. Add the black beans without the liquid, and the seasonings without the sugar.

4. After 2 minutes add the diced tomatoes and the passata.

5. Stir well, cover with a lod and simmer for about 25 minutes while stirring occasionally.

6. Add the sugar to the vegetarian chili 5 minutes before it is ready.

7. When the chili is ready remove it from the heat and stir in the parmesan cheese.

8. Serve the vegetarian chili in bowls and top with some shredded cheese. Enjoy.

Italian, Pasta, recipes

Gnocchi Arrabbiata Pasta Recipe

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Gnocchi arrabbiata pasta image
Gnocchi Arrabbiata

Ingredients:

1 pounds of gnocchi (dry or frozen),
1 1/2 cups crushed tomatoes,
3 tablespoons olive oil,
1 teaspoon chili flakes,
1 tablespoon fresh chopped basil,
2 garlic cloves, chopped,
1 teaspoon butter,
salt and freshly ground black pepper to taste.

Recipe:

1. Heat the olive oil and butter in a frying pan and saute the garlic until golden.

2.Add the chili flakes 1 minute before the garlic is ready, followed by the crushed tomatoes and basil. (Optional: You can add 1/4 cup of chicken stock to the sauce).

3. Season the Arrabbiata sauce with salt and pepper and cook it for several minutes over meduim heat until the desired consistency.

4. Boil the gnocchi according the package instructions, strain it and toss it with the Arrabbiata sauce. I boil my gnocchi by dropping them in a large pot with boiling water and little salt, then after they have been floating on the surface of the boiling water for 2-3 minutes, I take them out with a collander and mix them with the sauce right away.

This Gnocchi Arrabbiata recipe is for 5 servings of pasta. I served the gnocchi with some freshly grated Pecorino Romano cheese on top.

Italian, recipes, Salad

Stacked Caprese Salad Recipe

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Stacked Caprese salad with buffalo mozzarella
Caprese Salad with Formaggio di Bufala

Ingredients:

4 large ripe beefstake tomatoes,
2-3 balls of fresh buffalo mozzarella, (formaggio di bufala)
4 tablespoons pasto sauce,
sea salt to taste,
some leaf lettuce for decoration,
freshly ground black pepper to taste,
fresh parsley sprig or basil for decoration.

Recipe:

  1. Slice each tomato to 4-5 slices and sprinkle some sea salt on each slice.
  2. Arrange the tomato slices on stacks, as seen in the picture below, and put a teaspoon of pesto sauce and a slice of buffalo mozzarella between the tomato slices.
  3. Serve each stack of caprese salad on a plate over some leaf lettuce and grind some black pepper on top.
  4. Decorate the caprese salads with fresh parsley or basil.
  5. This salad is very easy and doesn’t take any major cooking skills to prepare. Preparation time is only 10 minutes. For best results serve the salad slightly chilled, but not cold. If you have balsamic reduction ready, you can sprinkle it around the edges of the plate for decoration. Cheers.

Pork, recipes, Wraps

Pulled Pork and Beans Wrap

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Pulled pork and beans wrap
Pulled Pork and Beans Wrap

Ingredients:

1 pork loin,
1 carrot,
1 onion,
2 stalks celery,
2 bay leaves,
1 teaspoon whole peppercorns,
1 tablespoon Montreal steak spice,
1 teaspoon salt,
1 cup BBQ sauce,
12 twelve-inch tortillas.

For the beans:

1 can black beans,
3 oz BBQ sauce,
1/2 onion, sliced,
1/2 red bell pepper, sliced,

Recipe:

  1. Place the pork loin in a large 4-inch hotel pan. Add the coarsely cut carrot, onion and celery to the pan. Also, add the bay leaves, peppercorns and salt. Season the pork loin with the Montreal spice. Add 1 cup of water to the pan and place the pan with the pork loin not-covered in a preheated (convection) oven at 400 F.
  2. Brown the pork loin for aproximately 20 minutes, then cover the pan tightly with aluminum foil and bake for about two-and-a-half hours to three hours, or until the pork loin is tender and can be pulled easily by hand.
  3. After the pork loin is ready, remove it from the roasting pan and let it cool down enough to be able to handle it. Reserve the liquids for a gravy if you want.
  4. Remove any excess fat from the pork loin. Pull the pork and mix it with the BBQ sauce.
  5. Roast the sliced onion and pepper in a greaced hotel pan until browned. Add the beans and bbq sauce and bake for 10 minutes.
  6. Put about 3 oz. each, baked beans and pulled pork in the middle of each tortilla and fold the wraps.
  7. Grill each pulled pork wrap in a panini press or over a flat-top grill until lightly golden brown, then cut on a bias and serve. Cheers.
  8. (Optional) you can add shredded cheddar cheese to your pulled pork wraps if desired.

Pork, recipes, Wraps

Pulled Pork and Lemon Coleslaw Wrap

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Pulled pork and lemon coleslaw wrap

Ingredients:

1 pork loin,
1 carrot,
1 onion,
2 stalks celery,
2 bay leaves,
1 teaspoon whole peppercorns,
1 tablespoon Montreal steak spice,
1 teaspoon salt,
1 cup BBQ sauce,
12 twelve-inch tortillas.
For the Coleslaw:
1/2 head of cabbage,
1 carrot,
1/2 cup chopped red onion,
1/2 cup of light mayonnaise,
1 tablespoon of sugar,
1 lemon, juiced.

Recipe:

  1. Place the pork loin in a large 4-inch hotel pan. Add the coarsely cut carrot, onion and celery to the pan. Also, add the bay leaves, peppercorns and salt. Season the pork loin with the Montreal spice. Add 1 cup of water to the pan and place the pan with the pork loin not-covered in a preheated (convection) oven at 400 F.
  2. Brown the pork loin for aproximately 20 minutes, then cover the pan tightly with aluminum foil and bake for about two-and-a-half hours to three hours, or until the pork loin is tender and can be pulled easily by hand.
  3. After the pork loin is ready, remove it from the roasting pan and let it cool down enough to be able to handle it. Reserve the liquids for a gravy if you want.
  4. Remove any excess fat from the pork loin. Pull the pork and mix it with the BBQ sauce.
  5. Slice the cabbage thinly and shread the carrot. Mix the carrot and cabbage with the other ingredients for the coleslaw.
  6. Put about 3 oz. each, coleslaw and pulled pork in the middle of each tortilla and fold the wraps.
  7. Grill each pulled pork wrap in a panini press or over a flat-top grill until lightly golden brown, then cut on a bias and serve. Cheers.

Beef, Wraps

Beef Burrito Recipe

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Beef burrito

Ingredients:

2 lb lean ground beef,
1 cup parboiled rice,
360 ml. water,
1 can black beans,
3 oz BBQ sauce,
1/2 onion, sliced,
1/2 red bell pepper, sliced,
Taco seasoning to taste,
1 Tbsp. olive oil,
shredded cheddar, as needed,
8 12-inch flour tortillas

Recipe:

  1. Brown the ground beef with the red pepper and onion in a large heavy skillet with the olive oil. Season the beef to taste with the taco seasoning.
  2. Put the rice and the water in a saucepan with a heavy lid and bring to a boil. Reduce the heat to a low simmering without lifting the lid until the rice is ready.
  3. Bake the black beans with the bbq sauce in a preheated oven at 350 F for about 20 minutes.
  4. Place some of the beef, rice, baked beans and shredded cheddar in the middle of each tortilla and fold the burritos.
  5. Cook each burrito until lightly toasted and the cheddar inside is melted, on a flat-top grill or in a cast-iron pan.
  6. Cut each burrito in the middle on a bias and serve with salsa and sour cream.
recipes, Salad, Vegetarian

Mixed Beans Salad with Cheese Curds

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Mixed beans salad
Mixed Beans Salad with Cheese Curds

Ingredients:

1 can mixed beans,
1/4 cup chopped purple onion,
1 roasted red pepper,
1 cup diced cucumber,
3 diced tomatoes,
1/4 cup sliced celery,
4 oz. cheese curds,
extra virgin olive oil to taste,
lemon juice to taste,
salt and pepper to taste,
chopped fresh parsley (optional).




Recipe:

1. Open the can of mixed beans, pour the beans in a colander, rinse off the original liquid and let it drain properly.

2. Put all the vegetables in a mixing bowl and season to taste with the olive oil, lemon juice, salt and pepper.

3. Cover the bowl and leave it in the fridge for at least 30 minutes in order to cool and blend flavors.

4. Serve the mixed beans salad in salad bowls with the cheese on top.

Cooking tip: It’s much better if you roast a fresh red pepper for this salad as opposed to using one from a jar. Simply bake the pepper in the oven until the skin gets color and starts falling off, then put the pepper in a plastic bag for 10 minutes so you can peel it easily, then cut and use in the salad. Cheers.

Salad, Vegetarian, Wraps

Egg Salad and Cheese Wrap

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Egg salad wrap
Egg Salad and Cheddar Cheese Wrap

Ingredients:

12 eggs,
1/2 purple onion, chopped,
1/2 cup shredded cheddar cheese,
3 tablespoons light mayo,
1 tablespoon lemon juice,
1 teaspoon sugar,
1/2 teaspoon smoked paprika,
salt and pepper to taste,
1 tablespoon sunflower oil,
4 nice leaves of leaf lettuce,
4 white tortillas (12-inch diameter).

Recipe:

1. Heat the sunflower oil in a non-stick pan and make scrumbled eggs from the 12 eggs. Transfer the scrumbled eggs in a container and let them cool down in the fridge.

2. Mix the scrumbled eggs with the rest of the ingredients, except the lettuce and tortillas.

3. Place each lettuce leaf in the middle of each tortilla and top it with the egg salad.

4. Make the four egg salad wraps by folding first the sides of the tortillas and then rolling the wraps from end to end.

The egg salad wrap is designed to be served cold, but it can be briefly toasted in a panini press if desired. Enjoy.