Beef

Grilled Short Rib Steak with Leek Scape Butter

August 14, 2020 by Tamara Giebel Leave a Comment

Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter.

Grilled Short Rib Steak with Leek Scape Butter is the quickest, easiest steak dinner you will make. Short rib steaks have alot of beautiful marbeling and that makes for a tender, flavorful bite.

Most people know short ribs as the cut of meat that gets cooked for a long period of time and results in fall of the bone meat, but short rib steaks are quite different. They should be heavenly seasoned and grilled quickly for the best possible use.

What Are Leek Scapes?

Just what are leek scapes, you ask? Scapes are the long, slim shoots that grow out of the center of a leek or hard neck garlic. Cutting them encourages growth and if let to grow, they will produce a flower.

Scapes are best cut before the flower starts to form into a ball or tear drop shape. You want to cut the scape when it’s still tender because if let to grow, they become hard and woody.

We often see garlic or leek scapes at our local Farmer’s Markets coiled up into a cute circle. Late Spring is the most common time to find these unique finds, but for those home growers, you can have them at various times of the year. This year, my leek scapes were ready in mid August.

Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter

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Grilled Short Rib Steak with Leek Scape Butter

Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter

Course Dinner, Main Course

Cuisine American, Farm to Table, Farmer’s Market

Keyword cooking with herbs, Short Rib Steak

Prep Time 5 minutes

Servings 4

Ingredients

4 boneless short rib steaks
4 tsp balsamic glaze
4 tsp olive oil
generous salt and pepper
1 tsp garlic minced
2 tbsp butter
2 tbsp leek scapes diced

Instructions

Rub balsamic glaze, olive oil, salt and pepper evenly over all sides of the short rib steaks.
Let sit at room temperature while the grill heats about 15 minutes.
Grill steaks over direct heat until an internal temperature of 135 degrees is reached, about 4-5 minutes each side depending on the thickness of the steak. Remove from grill and let rest 5 minutes.
While steaks are resting, melt butter in small pan over medium heat. Add garlic and leek scapes. Cook until softened fragrant, about 2-3 minutes. Spoon over steaks just before serving.

The Possibilities Are Endless

Leek scapes add a fresh hint of onion like flavor to any dish. There are endless possibilities when it comes to using leek or garlic scapes. Here are some of my favorite:

Leek scape pesto for pasta
Pickled leek scapes for your Bloody Mary’s
Grilled leek scapes to add to salads or steak
Sauteed leek scapes are perfect in stir-fry dishes

Need an Appetizer?

Bruschetta with Leek Scapes is a quick and easy appetizer that pairs perfectly with Grilled Short Rib Steak with Leek Scape Butter. Buttered, grilled baguette slices topped with creamy herbed goat cheese and leek scapes placed on an appetizer plate and served with red wine. Drizzle with sweet balsamic glaze right at the end for an extra touch.

Bruschetta with Leek Scapes

Leek scapes and goat cheese top a buttered grilled baguette slice

Bruschetta with Goat Cheese & Leek Scapes

Creamy herbed goat cheese topped with leek scapes and balsamic glaze on top of a grilled baguette slice.

Course Appetizer

Cuisine Vegetarian

Keyword Farm to Table, Farmer’s Market Meal

Prep Time 5 minutes

Cook Time 2 minutes

Servings 4

Ingredients

1 mini baguette cut in 1/2" slices to make 8 slices
2-3 tbsp butter
2 leek scapes diced
5 oz creamy herbed goat cheese
1 tbsp balsamic glaze

Instructions

Butter each side of sliced baguette pieces. Place in a medium – high grill pan until toasted to golden brown on each side (Placing a heavy pan on top of baguette slices helped to get nice grill marks).
Melt 1/2 tbsp butter in a small pan over medium heat. Add diced leek scapes and saute until just tender about 2 minutes. Season with salt and pepper.
Spread a small spoonful of goat cheese on grilled baguette slices (5 oz. package should be just enough for 8 slices).
Divide cooked leek scapes between each baguette slice and place directly on top of goat cheese.
Drizzle with balsamic glaze.

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Mexican Guajillo Beef Bowls

July 28, 2020 by Tamara Giebel Leave a Comment

Low and slow Mexican Guajillo Beef Bowls packed with lime dressed cabbage, cotija cheese, cumin pinto beans and Mexican rice

Mexican Guajillo Beef Bowls with all the fresh toppings

Slow cooked in Mexican peppers and cinnamon, these Mexican Guajillo Beef Bowls are perfect for piling high with Cumin Pinto Beans, Mexican Rice and fresh toppings like your favorite pico de gallo & cotija cheese.

Cumin pinto beans and Mexican rice accompany this shredded beef cooked in Guajillo and Pasilla peppers

Spice Up Your Pinto Beans

The addition of a teaspoon of roasted cumin transforms ordinary pinto beans into Ahh – Mazing pinto beans. Whether you have canned pinto beans or soaked overnight pinto beans, they need a little extra flavor before they reach the plate. If I have extra time, I saute a few slivers of sweet yellow onion, maybe a strip of bacon and definitely a teaspoon of smoked cumin.

2 cans pinto beans
1 tsp. smoked cumin
1/4 sweet yellow onion, sauteed

The Easiest Mexican Rice

My favorite go-to rice is Basmati rice. I like how light and fluffy the grains of rice are and it works really well in my Mexican rice. A few additions to the package directions turn white rice into a lightly seasoned Mexican rice. Start by following package directions for the smallest serving using 1 cup dried rice , then add one Knorr chicken tomato bouillon cube and a tablespoon of jarred Mezzetta California Hot Mix. Cook for indicated time on package directions.

You can find Mezzetta California Hot Mix in the condiment aisle of your grocery, usually by the pickled jalapenos, olives and pickles. It is a hot pickled mix of jalapeno peppers, celery, carrot. And the Knorr chicken tomato bouillon can be found usually in the Mexican aisle of your grocery.

2 cups water
1 Knorr chicken tomato bouillon cube
1 tbsp Mezetta California Hot Mix
1 cup Basmati white rice

Tender beef in Guajillo chili sauce with cumin pinto beans and Mexican rice

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Mexican Guajillo Beef Bowls

Low and slow Mexican Guajillo Beef Bowls packed with lime dressed cabbage, cotija cheese, cumin pinto beans and Mexican rice.

Course Dinner, Salad

Cuisine Mexican

Keyword Mexican Bowl, Shredded Mexican Beef

Prep Time 15 minutes

Cook Time 4 hours

Servings 6

Ingredients

Guajillo Beef

3 Guajillo chili dried
3 Pasilla chili dried
1 cinnamon stick
3-4 cloves garlic large
2 cups chicken broth
2 lb beef stew meat cubed
2 tbsp Tajin Mexican seasoning
1 tsp cumin
2 tsp corn starch
2 tbsp lard or bacon fat
2 bay leaves
3-4 cups water

Cumin Pinto Beans

1/4 sweet yellow onion slivered
1 tsp lard or bacon fat
2 cans pinto beans
1 tsp cumin

Mexican Rice

2 cups water
1 cube Knorr chicken tomato bouillon
1 cup Basmati white rice
1 tbsp Mezzetta California Hot Mix

Instructions

Guajillo Beef

Heat chicken broth until simmering.
Toast dried Guajillo pepper, Pasilla pepper and cinnamon stick in dry pan over medium high heat for a minute or so to release flavor. Add to blender with garlic and pour hot chicken broth over the top. Let cool just enough to blend easily to a liquid.
Mix together Tajin seasoning, cumin and corn starch. Season beef stew meat with mixture.
Heat lard or bacon fat in a dutch oven over medium high heat. Working in batches, sear beef stew meat until browned and crispy on the edges. Remove to a bowl while you sear all remaining pieces. When done, place seared meat and juices back in the dutch oven.
Add content of blender mixture to beef stew meat. Add bay leaves. Add enough water to just cover meat. reduce heat to low. Cover partially and cook for about 4 hours. Liquid should reduce and meat should be tender.
Serve with Cumin Pinto Beans and Mexican Rice. Top with fresh pico de gallo, shredded cabbage, lime and cotija cheese.

Cumin Pinto Beans

Saute onion in a teaspoon of lard or bacon fat.
Empty two cans pinto beans into pan with sauteed onion. Add cumin and heat until warm.

Mexican Rice

Heat water and chicken tomato bouillon to a simmer over high heat.
Add rice and Mezzetta California Hot Mix.
Cover and reduce heat to low.
Cook until water is absorbed 15 – 20 minutes

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https://outwestlifestyle.com/2020/05/05/shrimp-adobo-tacos/

Campfire Recipes & Tips

July 3, 2020 by Tamara Giebel 2 Comments

Step up your camping game with these easy to make gourmet-ish Campfire Recipes & Tips perfect for your weekend getaway in the woods.

Make ahead Muffuletta sandwich with layers of meat and pickled vegetables

Make Ahead Food

TIP # 1 Prep Your Food Before You Leave

Want a stress free camping trip? Make what you can before you leave, like this Muffuletta Sandwich, which is better the next day anyways. Crusty French bread layered with thin sliced ham, Italian dry salami, smokey provolone cheese, roasted red peppers, pepperoncini and green olive tapenade gets wrapped up tight overnight for the perfect camp sandwich.

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5 from 2 votes

Muffuletta Sandwich

Make ahead sandwich layered with meats, cheese, olive tapenade, roasted red peppers and sliced pepperoncini

Course Main Course

Cuisine Burgers, Sandwiches, Pizza

Keyword Camping Recipes, Make Ahead Sandwich

Prep Time 10 minutes

Servings 4

Ingredients

1 large loaf Crusty French bread split
6-8 tbsp Green olive tapenade
1/4 lb Provolone cheese with natural smoke flavor
1/4 lb Good deli ham thin sliced
1/4 lb Italian dry salami thin sliced
6-8 Jarred roasted red peppers in oil
6-8 Pepperoncini thin sliced

Instructions

Scoop out part of the inside of French bread halves and discard.
Spread green olive tapenade on each French bread half.
Place a layer of deli ham and a layer of Italian dry salami on each French bread half.
Place roasted red peppers and pepperoncini on one French bread half and cover with other French bread half to complete the sandwich.
Wrap tightly in Saran wrap,then in Ziplock and place in cooler at least over night or until ready to eat up to 3 days.

Bring Fresh Vegetables

TIP # 2 Pick Up Some Fresh Vegetables & Fruits Along The Way

You’re driving down that perfect country road, passing local farm stands, so why not pick up some fresh vegetables and fruits to add to your meal plan. You can transform any standard campfire meal with the addition of some fresh seasonal finds from the locals. Steamed Asparagus with Charred Lemon & Bacon is a quick campfire side that looks and feels gourmet.

Place asparagus in cast iron pan and cover with water.
Steam over fire until just tender.
While steaming, cook bacon in another pan and place cut lemons on edge of pan to sear in bacon grease.
Drain water from asparagus, add bacon and squeeze of lemon.

Steamed asparagus with bacon and charred lemon — Steamed Asparagus with Bacon and Charred Lemon

Bacon, bacon, BACON

TIP # 3 Bacon Doubles as Grease for Cooking Your Food

We all know that bacon makes everything better, right? I like to use bacon grease to cook my campfire meals. It not only saves room from not having to pack butter or oil, but adds a lot of flavor to your food. And if you freeze your packs of bacon before you head out on your getaway, they also double as ice packs in the cooler. It’s really a WIN WIN situation.

You see that Ziplock bag floating in the hot campfire water? That’s the easiest, no-mess way of cooking scrambled eggs while camping.

Before you head out, just crack your eggs in Ziplock bags, add a dash of cream and place in your cooler.
Keep it to about 6 eggs per large Ziplock bag for evenness of cooking.
When you’re ready to make breakfast, bring a pot of water to a low boil and drop in the Ziplock bag.
Make sure the bag doesn’t touch the edge of the hot pot by placing a rubber band around the top and cinching together.

Ziplock campfire scrambled eggs — Scrambled Eggs, Smokey Bacon and Baby Potatoes with Tortillas

Let Your Drinks do the Work

TIP # 4 Bring Boxed Wine to Use In Your Cooking

Boxed wine has come a long way. I always take a box of red wine with me on camping trips. Not only is it good for drinking, but it works well as a marinade for beef like these Beef Short Ribs with Rosemary & Cherry.

And…Remember that farm stand you stopped at on the way? I hope you grabbed some cherries because they pair perfectly with red wine.

Pop a few cherries in a Ziplock with your beef short ribs
Add a plash to 1/2 cup boxed red wine
Got leftover BBQ sauce packets from the drive thru? Throw those in the Ziplock too or hot sauce packets from Taco Bell
A little salt and pepper, then let it all sit while you make the fire.

Cherry, red wine and rosemary short ribs — Rainier Cherry, Red Wine & Rosemary Beef Short Ribs

Use Magnesium to start your fire

A fun and easy way to start a fire is by using magnesium. This little block is very powerful and heats to 4000 degrees F. making it a very quick way to start a fire without a lot of effort. All it takes is a block of magnesium and a pocket knife.

Layer campfire wood either alternating cross ways or teepee style
Use small pieces of kindling to ensure the fire will catch
Layer in a few pieces of paper
Shave off some magnesium onto the paper
Ignite using a spark tool or lighter

Classic Cottage Pie

March 17, 2020 by Tamara Giebel Leave a Comment

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

Talk about easy! The Classic Cottage Pie checks all the boxes. Pantry recipe, YES. One pot meal, YES. Under 30 minutes, YES.

Budget friendly ground beef is browned with garlic, onion, smoked paprika and a pinch of red pepper flakes for added spice. The best part, though, are the creamy, cheesy mashed potatoes that are browned to perfection on top. Blending a creamy cheddar with a pungent Parmesan really adds flavor. If you have a few carrot tops, garnish the top for extra special presentation.

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Classic Cottage Pie

Rich and savory cottage pie topped with creamy potatoes and filled with spiced ground beef, tender carrots and peas.

Course Main Course

Cuisine Irish

Keyword Irish Recipes, One Pot Meal, Pantry Recipes, Shepherd’s Pie, St. Patrick’s Day Recipe

Prep Time 20 minutes

Cook Time 10 minutes

Servings 6

Ingredients

Potato Topping

4 russet potatoes peeled
6 tbsp butter
1/4 cup whipping cream
1/2 cup Parmesan cheese grated
1/2 cup medium cheddar cheese grated

Beef Filling

1 lb ground beef
2 cloves garlic
1 1/2 cup yellow onion diced
1 cup carrot diced
1/2 cup frozen peas
1 cube tomato chicken bouillon (Knorr's in Mexican section grocery)
1/2 tsp beef 'Better than Bouillon' bouillon
2 cups potato water
1 tsp smoked paprika
1 tsp onion powder
1 pinch red pepper flakes
salt and pepper to taste

Instructions

Potato Topping

Place peeled potatoes in a pot of lightly salted cold water and bring to boil. Boil until fork tender. Reserve 2 cups of potato water. Drain and return to pot.
Using the tines of your fork, 'rice' the potatoes until fluffy.
Add butter and blend.
Add whipping cream and blend.
Fold in cheese and set aside.

Beef Filling

Brown ground beef in a large cast iron pan over medium high heat. Drain excess fat, leaving about 1 tbsp in pan.
Push ground beef over to one side of the pan. Add garlic, onion and carrot. Saute until almost tender. Add peas and combine with ground beef.
Add tomato chicken and beef bouillon, potato water and remaining spices. Simmer for 10 minutes.
Spoon potato mixture over top of beef filling. Broil until browned. Top with fresh carrot tops or parsley.

This Classic Cottage Pie can be reheated with ease! Just pop it in the oven at 350 degrees for 10 minutes or until heated through. Serve with salad or fresh cheddar biscuits.

Make it Your Own

Add your favorite ingredients to make it your own. Here are a few ideas:

1/2 cup corn
1/2 cup mushrooms
1/2 cup parsnip
Mix up the cheeses in the potato topping with sharp white cheddar or smoked cheddar.

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Port Wine Braised Beef

January 16, 2020 by Tamara Giebel 2 Comments

Tender Port Wine Braised Beef with pearl onions and carrots turns budget friendly chuck roast into a luxurious meal served over mashed potatoes.

Turning an inexpensive beef chuck roast into a luxurious dinner is just a few pantry items away. I always have a bottle of port wine on hand. It doesn’t have to be expensive. I buy the low cost kind from the local grocery store. Port wine can really take your sauces and braises up a notch or two.

I also always have Clamato juice on hand because I’m a lover of Bloody Mary’s and red beer. And that’s why Clamato juice is the “secret ingredient” in this Port Wine Braised Beef. If you don’t have any on hand, just use either tomato juice or a little pureed tomato. I feel like the tomato adds depth and balances the flavors.

Serve over mashed potatoes and let the juices swirl around…it’s so good! Other serving options could be creamy polenta or buttered egg noodles. Sometimes I even add whole or halved mushrooms. They act like a sponge and soak up all the yummy flavors. It’s up to you – Make it your own.

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Port Wine Braised Beef

Tender, fall apart, beef chuck braised in rich port wine with carrots and pearl onions over creamy mashed potatoes

Course Main Course

Cuisine Beef

Keyword Beef Chuck, Beef Stew, Cooking with Wine

Prep Time 10 minutes

Cook Time 4 hours

Servings 4

Ingredients

3 lb beef chuck roast cut into 4 inch long pieces
1 tbsp flour
1/4 tsp salt
1 tbsp bacon fat or use vegetable oil
3 carrots cut in half
10 pearl onions peeled
2 stalks celery cut in half
1 tbsp fresh garlic minced
3 cups ruby port wine
1 pinch dried thyme
2 bay leaves
1 cup Clamato juice
2 cups beef broth

Instructions

Season beef that has been cut in large pieces with salt and dust with flour.
Heat bacon fat or vegetable oil in a large pot over medium high heat.
Working in batches, sear all sides of the pieces of beef. Removing seared pieces to a bowl.
Add carrots, celery, pearl onions and garlic to the pot and stir.
Add port wine and scrape any browned pieces from the bottom of the pan. Return seared beef and juices back to pot.
Add remaining ingredients, reduce heat to medium and simmer uncovered until fork tender, about 4 hours.
Serve in a bowl with mashed potatoes.