Swedish Meatballs

Ingredients:
4 tablespoons butter
1 small onion, minced
1 pound each ground beef and pork (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
4 pieces white bread, crust removed, torn and soaked in whole milk

Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves 1 (12 oz.) package of egg noodles

Directions:
Preheat the oven to 325 degrees F.Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.

In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.

The meatballs were very wet, so the bowl of cold water is very important. I was worried if the meatballs were going to hold up and they did! With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round.
Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked.

Put the dish in the oven for about 20 minutes, being careful not to overcook them.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan.

Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. While the sauce is simering and thickening, book one 12 oz. package of egg noodles per package directions.

Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam.

Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes.

To serve, spoon a portion of egg noodles onto a plate then add couple of meatballs onto each plate and spinkle with chopped parsley.

Braised BBQ Beef Sandwich

Ingredients:
One 3-pound chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 28-ounce can whole tomatoes (preferably plum tomatoes)
1 18-ounce bottle of your favorite barbecue sauce
Salt and freshly ground black pepper
12 sandwich or hamburger buns

Directions:
1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

Boeuf Bourguignon

Ingredients:
1 tablespoon good olive oil
8 ounces bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1/2 pound frozen pearl onions
1/2 to 1 pound fresh mushrooms, stems discarded, caps thickly sliced
For Serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Directions:
1. Preheat the oven to 250 degrees F.
2. Heat the olive oil in a large Dutch oven. Add the diced bacon, and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Use a slotted spoon to transfer the bacon to a large plate.
3. Dry the beef cubes with paper towels, and sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Transfer the seared cubes to the plate with the bacon, and continue searing until all the beef is browned. Set aside.
4. Toss the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan. Cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Return the beef and bacon to the pot with the juices. Add the wine and enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
5. Combine 2 tablespoons of butter and the flour with a fork, and stir into the stew. Add the frozen onions.
6. In a separate skillet, saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned, and then add to the stew.
7. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
8. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread, and sprinkle with parsley.

Mushroom Smothered Steak

Ingredients:
2 (10-ounce) filet mignon (or in my case, Ribeye steaks)
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional

Directions:
Preheat the oven to 400 degrees F.Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.Brush the steaks with the vegetable oil on each side and season with salt and pepper.When the skillet is ready, add the steaks and sear them evenly on both sides for about 1 1/2 minutes per side.Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Top with mushroom cream sauce (recipe below) and serve.

Mushroom Cream Sauce
2 pounds baby Portobello mushrooms
1/2 cup good olive oil
1 shallot, chopped
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1/2 cup heavy cream (you could also use half and half)
1 tablespoon dry red wine

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.Heat the olive oil in a large Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the Worcestershire sauce, red wine and cream and cook for 2 more minutes. Serve warm over steaks.

Glazed Mini Meatloaf

Makes 4-5 mini meat loaves.

Ingredients:

Meatloaves:

17-20 saltine crackers, crushed fine (about 2/3 cup)

1/4 cup whole milk

1/3 cup minced fresh parsley

3 tablespoons Worcestershire sauce

1 large egg

1 1/2 tablespoons Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 pounds ground meat (I used a combination of lean ground chuck and lean ground pork)

2 teaspoons oil

Glaze:

1/2 cup ketchup

1/4 cup packed light brown sugar

4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula. Brown on this side for another 2-3 minutes

Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer.

Crockpot Short Ribs

Ingredients:

1 can (about 14 oz) beef broth

1 cup chopped onion

2 small sweet potatoes, peeled, halved lengthwise and cut crosswise in 1/2-in.-thick slices

2 medium parsnips, peeled and diced (1 1/2 cups)

8 oz baby carrots

4 meaty beef short ribs (about 2 lb)

1/4 tsp pepper

3 sprigs fresh dill

1 can (14 1/2 oz) diced tomatoes in juice, not drained

Garnish: snipped dill

Directions:

1. Mix all ingredients except short ribs, pepper, dill and tomatoes in a 3-qt or larger slow-cooker. Top with short ribs, sprinkle with pepper, then add dill and tomatoes.

2. Cover and cook on low 7 to 9 hours until ribs are very tender. Spoon fat off surface. Serve in shallow soup plates; sprinkle with dill.

Ground Beef Tacos

*This recipe is an alternative to using pre-packaged Taco seasoning

Ingredients & Directions:

Heat in a medium skillet over medium heat:
2 tablespoons canola/veg oil

Add:3/4 cup chopped onion

Cook, stirring often, until softened, 4 to 5 minutes.

Increase the heat to medium-high and add:
1 pound ground beef

Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes.
Stir in:
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander (optional)
1/2 teaspoon salt

Cook, stirring, for 30 seconds.

Add:
1 8 oz. can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether)

Cook, stirring occasionally, over low heat for 10 minutes. Serve meat in taco shells (hard or soft) and your choice of toppings (I like avacado, shredded lettuce, tomatoes, & cheese)