Michael Symon's Grilled Skirt Steak

Marinaded Grilled Skirt Steak

There's no doubt about it, skirt steak is absolutely on my top 2 list for cuts of red meat. It's so flavorful, juicy, versatile, great on the grill, and everybody loves it! I am in love with skirt steak and 
actually prefer it to a filet any day of the week. I love it straight over a mixed green or caesar salad, rolled in a soft tortilla with all the fixings or straight up with rice or potatoes.

The Best Slow Cooker Beef Stew

The Best Slow Cooker Beef Stew

I was given a challenge by my friend Maureen to find her the best beef stew recipe that will bring her family runny back asking for more. I just love a cooking challenge and beef stew was a dish I hadn't really made before, or at least, I didn't have a favorite go-to-recipe to call my own. Until now that is!

Not Your Mama's Meatloaf

Not Your Mama's Meatloaf with red pepper and red wine.  

I know what you're thinking, "ugh! meatloaf?" To that I say, "Yes Meatloaf!!" This was the meatloaf that changed my mind.

Game Day Spicy Jalapeño Sliders

Game Day Spicy Jalapeno Sliders

Are you ready for some football!! It's game day and I have the perfect menu to please my hungry friends. I start off with my tasty Party Hot Ryes and winning 7-Layer Fiesta Party Dip. This is all followed by the main attraction, a large tray of my Spicy Jalapeno Sliders.

Healthy Mushi Beef ......better than take out!

Beef and Vegetable Stir Fry. 

This is one of my favorite dishes when I'm being really good and want to cut out sugar, carbs and fat. This is so delicious and you won't miss a thing from your favorite take out, except for the calories that is.

Kona Crusted Sirloin

Kona Crusted Sirloin

Are you kidding? Coffee crusted steak? I never heard of such a thing and couldn't quite imagine what that would taste like. But, I know I love a good grilled steak and I love my java. I was so intrigued that I decided to give it a try. It was A-mazing! The coffee rub forms a beautiful, almost black crust on the outside and as you cut into the steak, the seal is broken and a very tender, juicy pink steak is revealed on the inside. I am hooked!! 

By the way, there isn't any hint of coffee taste.  

Ingredients

• 2 12 ounce New York Sirloin or Rib-eye Steaks

The Coffee Rub

• 1/4 cup medium ground coffee
• 1/2 cup brown sugar
• 1 tsp garlic powder
• 1 tsp celery salt
• 2 tsp kosher or sea salt
• 1 tsp freshly ground pepper

Directions

1. Take the steaks out of the refrigerator and let sit for 15 minutes to come to room temperature before putting the rub on. 
2. To make the dry rub, place all the ingredients in a bowl and toss with a fork to combine. If the brown sugar is hard, use a small food processor to grind everything together. 
3. Marinade the steaks by evenly coating all sides with the dry rub, patting the rub in gently. Save any remaining rub for another time in a sealed container, it will last for weeks. Marinade for 20 minutes to overnight, whatever you have time for. 
4. Grill the steaks on a high heat, 3 minutes per side depending on the thickness of the steaks.  
5. If cooking inside, pan sear the steaks in a frying pan with a combination of 1 Tbsp of oil and 1 tsp of butter on medium high heat for 1 minute on each side to brown the steaks. Place in a preheated 425 degree oven for 10 minutes depending on the thickness of the steaks, assuming 1.5 inches thick.  
6. Remove to a platter and let the meat rest for 5 to 10 minutes before devouring.

Coffee crusted steak rub.

Juicy kona crusted grilled sirloin. 

Juicy coffee crusted steak pan seared and finished in the oven. 

Meatballs in a Sweet 'n Spicy Asian Sauce with Warm Asian Slaw

This is a great way to take a classic meatball and make it a little modern with an Asian sauce instead.....trust me......everyone will love them! I made yet, another batch of my quick and delicious Nana's Meatballs. I love making a recipe that I can use in different ways. I used half of the meatballs to have with a traditional red sauce over pasta and the other half with the Asian Sauce.  I had two totally different dishes. I like serving the Spicy Asian Meatballs as an appetizer on top of a bed of this delicious Warm Asian Slaw. The next time you want to make meatballs, surprise your family and friends with a little something different. Enjoy!

Asian Dipping Sauce 

• 1/4 cup Thai Chili Pepper Sauce (or more if you like hotter) 
• 1/2 cup Teriyaki Sauce
• 1 Tbsp toasted sesame seeds (optional)
• 2 Tbsp honey
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder 

1. Combine all ingredients in a small sauce pan and bring just to a boil. 

2. Turn off heat and continue to stir and remove from heat. 
3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
4. Sprinkle a few sesame seeds on top if you desire.    

5. This sauce will keep in your refrigerator for a couple weeks.

Warm Asian Slaw

• 2-3 cups Broccoli Slaw or Cole Slaw
• 2 Tbsp butter
• 2-3 Tbsp Sweet n Spicy Asian Dipping Sauce (above)

1. Saute the broccoli slaw with the butter for about 1 minute.

2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.

I like to pile the Asian slaw high and than top with the meatballs.

Note: This would be great over rice too and the sauce would be nice over wings! 

Nana's Meatballs



I know, I know, you are probably thinking why would you need another meatball recipe. I'll tell you why.  These meatballs are incredibly flavorful, super fast to prepare, perfectly seasoned, and after all......they're Nana's! Well, not exactly my Nana's, but someone has a Nana at Bon Appetit. That's where this recipe came from and I have been making this recipe for over 20 years. And when I say fast, I can have 26 perfectly shaped balls in the oven within 15 minutes. I think that makes it an easy qualifier to enter the weekday meal category. I must tell you that I have another meatball recipe to die for but it's very involved and a full commitment on a rainy day. After having this recipe, I'm not so sure I would bother with the other one. I hope you try these, let me know what you think!

Ingredients

• 1 pound meatloaf blend (pork, veal, beef)
• 1 onion, finely chopped
• 1 cup fresh (soft) breadcrumbs 
• 1 egg, beaten to blend
• 1½ Tbsp grated Parmesan
• 1 Tbsp finely chopped fresh parsley
• salt and pepper
• 1 jar prepared spaghetti sauce (I prefer Paul Newman’s marina sauce)

• Directions
  
  
  Preheat the oven to 350 degrees.
• 1. Spray a 9x13" glass baking dish.
• 2. Mix together the first 6 ingredients. Season with salt and pepper.
• 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish. 
  
  
  4. Bake for 30 minutes, until cooked through. 
• 5. Meanwhile, heat sauce in heavy saucepan. Add meatballs and toss to coat. Serve alone or over pasta.

Using the combination of pork, veal, beef creates a soft, mild, perfectly flavored savory meatballs.  

Tip: Fresh breadcrumbs keeps meatballs soft and moist. I make my own by taking all the ends that accumulate from a loaf of bread and grind them in the food processor. They keep for months in the freezer in an airtight container.   

Prime Rib with Horseradish Sauce

PRIME RIB, King of all Beef!! It's really so simple to cook a perfect prime rib. This is a family favorite that shouldn't have to wait for a holiday. I have 2 fool proof methods that are easy to follow and both work perfectly.

Ingredients

• 1 Prime Rib Roast or Boneless Roast
• Lawry's Season Salt or coarse and pepper

Directions

1. Let the roast rest at room temperature for 3 hours, this will ensure even cooking and help you estimate the cooking time better.   

2. I cut the ribs away from the roast and tie them back with cooking string. This makes it easier to cut when it's done but you do not need to do this.  

3. Place the roast in a shallow pan, you do not need a rack...hence "standing rib roast"!

4. Generously season the roast with Lawry's Salt, it's the best. You may use salt and ground pepper if you prefer.  

5. Start at a high heat of 500 degrees for 15 minutes, turn the oven down to a lower temperature of 325 degrees for the remainder of the cooking time. As long as you have the thermometer in the meat, you will not over cook it. If your oven only goes to 450 degrees, that will work fine. Insert the thermometer from the side, it will be easier to find the center without hitting the ribs.

Allow 13-15 minutes per pound for rare, 15-17 minutes per pound for medium rare. Use the guide below to set your thermometer, this is not a cut of meat to guess when it's done.

6. Take the roast out of the oven when the desired temperature is reached. Air on the rare side. Cover with foil and allow to rest for 20 minutes and it will continue to cook.  

Set the meat thermometer to the following:

Rare, 115

Medium Rare, 120 (used above) 

Medium, 125
Medium Well, 130

Let the meat rest for 15-20 minutes before carving to allow the juices to distribute back into the meat.

If you don't have a meat thermometer, here is another fool proof method. This is called Millie's Method! Cook the roast in a 500 degree oven for 5 minutes per pound (for medium rare) and than shut the oven off and let it cook for 1 full hour. It's very important to not open the oven during this time. Let the meat rest before carving. 

Horseradish Sauce

Combine the following and chill:

1 cup of sour cream

1TBL of Dijon mustard

3 TBLs of white horseradish

1 TBL of red wine vinegar

pinch of salt and pepper

Beef Tenderloin with Creamy Gorgonzola Sauce

I made this for our New Years Eve party! 

Trust me. Follow my method. You won't be disappointed! Serving Beef Tenderloin, otherwise known as filet of beef or filet mignon, is an expensive dish BUT keep this in mind: there is absolutely no waste if it's trimmed properly, it's delicious, very tender, easy to make, and it will WOW your guests every time. We like our meat cooked perfectly medium rare and not a spec more! I have adjusted the cooking times for a fool proof roast every time. Instead of a whole tenderloin, this time, I bought 2, 4.5 pound cuts. I think it's easier to handle 2 smaller cuts that are the same size in diameter. This fed 25 people.

Ingredients

• Tenderloin (any size will do, figure 1/2 lb. per person)
• Sea or Kosher Salt
• Pepper
• Olive Oil

Preheat the oven to 450 degrees.

1. Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.     

2. Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan. 

3. Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)  

4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.

5. Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing.  You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end. 

I like to serve a sauce on the side to make the dish even more special. 

Creamy Gorgonzola Sauce

• 1.5 cups heavy cream or half and half
• 3 ounces Gorgonzola cheese crumbles
• 3 Tbls grated parmesan cheese
• 1/2 tsp of kosher salt
• ground pepper
• 2 Tbls fresh minced parsley

Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated. 

•  

Rack of Lamb

For those of you who love perfectly cooked, medium rare meat it's time you took the guess work out and used a good meat thermometer. This is especially handy when doing a large roast or in this case rack of lamb. The one I use is the Polder Digital Cooking Thermometer/Timer.

My new favorite kitchen tool!