Creamed Beef

My Venture into Cafeteria Cuisine
I've been feeling nostalgic so I wanted to post a recipe inspired by foods served in school cafeterias. When I was researching ideas on what to post, I looked at the lunch menus at dozens of schools across the U.S. I was SHOCKED with what I saw. Today, many schools serve mostly prepared processed food such as corn dogs, chicken nuggets, and pre-made burritos. It's sad that many American kids get nothing but the equivalent of heavily processed fast food for both breakfast and lunch. In larger school districts, in fact, I'm not sure that they actually make ANYTHING from scratch. It seems like the only thing they do is heat up commercially made food items that are little more than TV dinners. Smaller school districts seemed to fare better. They often had, what appeared to be, a mixture of home-style and commercially made foods. One day very soon, I fear the good old days of lunchroom staples like homemade cinnamon rolls, freshly made meatloaf, Salisbury steaks, mashed potatoes, and fresh-from-the-oven baked cookies will be relics of the past. Sad. Wow. I'm beginning to sound like my grandmother!

Today's recipe is known by many names:
1) Sh*t on a Shingle
2) S.O.S.
3) Creamed Beef on Toast
4) Chipped Beef on Toast
5) Creamed Chipped Beef

It's an oldie but a goodie. Popularized by the U.S. military decades ago, this was also a popular item in school cafeterias when I was growing up. The dish is traditionally made with chipped beef but variations made with ground beef are also very popular today. The Navy also has their own version which uses onions, tomatoes, and nutmeg. Traditionally, the gravy is served on toast (the shingle) but may be served over mashed potatoes, biscuits, or waffles (a personal favorite). For some, waffles may sound like a weird accompaniment. I visited a restaurant many years ago that served creamed beef on waffles and, before I tried it, I thought to myself, "Nooooo. This is just wrong." So of course I had to try it. But after one bite, I was hooked! It's actually a great combination. Freaky but tasty.

Creamed Beef is hard to reinvent. It's comfort food at its finest. I started out by identifying things I DIDN'T like in Creamed Beef recipes that I had tried in the past. Chipped beef is very salty (and I'm a saltaholic!) so I don't like to use it for Creamed Beef. Some recipes seem to be VERY stingy with the meat. Sometimes, I feel like a crime scene investigator searching for evidence of meat in the gravy. Often times, the gravy was not cooked long enough for the flavors to meld and for the meat to soften. In addition, the gravy was frequently pasty and screaming for flavor. It would also be nice for the dish to have a little color. Without any color, it looks a little sad and uninteresting. Could I make a version that was worthy of being called Sh*t on a Shingle? The pressure was on.

After a lot of testing, I decided I liked adding the scallions for both flavor and color. Red chili flakes woke up the flavor and I like the little specs of red permeating the gravy. The gravy is simmered longer than many recipes – but not so long that the meat turns into baby food. In the end, the dish was tasty and comforting like good, ol' fashioned creamed beef is supposed to be.

When I was growing up, I loved my school's peanut butter bars. They were sweet and crunchy (from maybe Wheaties or Corn Flakes stirred in). That brings back great memories! What was your favorite lunchroom food when you were growing up? Leave a comment at the end of this page and let us know. I hope you enjoy today's recipe – and happy reminiscing!

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Creamed Beef (Sh*t on a Shingle)
(Printable Version)

4 TBSP butter
1 bunch scallions (white, light green, and most of the dark green parts), finely diced
2 cloves garlic, minced
1/4 c flour
3 1/2 c milk (2% works great)
1/4 tsp red pepper flakes (or to taste), optional
1 1b lean ground beef
3/4 c heavy cream
1 tsp Worcestershire sauce (or to taste), optional
Salt and pepper to taste

In a sauce pan, melt the butter. Add the scallions and cook 2 to 3 minutes. Add the garlic and cook 1 minute longer. Add the flour and cook 2 minutes, stirring frequently. Add the milk, red pepper flakes, some salt and pepper then whisk to smooth. Bring to a light simmer (but do not boil).

While you are waiting for the sauce to begin simmering, heat a dutch oven over medium heat. Add the ground beef and some salt and pepper. Brown the ground beef – making sure to break it into small pieces as it cooks. You will not be draining the ground beef after it's browned so be sure to buy leaner cut.

When the meat has browned, pour the sauce into the pot with the ground beef and stir to combine. If the sauce had not started to simmer by the time the hamburger was brown, no problem. Throw it into the ground beef anyway. Bring the gravy to a simmer then lightly simmer for 20 minutes (uncovered) – turning down the heat as needed to keep it from boiling. Add the cream and the Worcestershire sauce (if using) then stir to combine. Return the mixture to a light simmer and heat 5 minutes longer. Too thick? Add a little more milk. Too thin? Let it simmer a few minutes longer. The gravy will thicken as it cools. Taste for seasoning and adjust as needed. Serve on mashed potatoes, toast, biscuits, or waffles.

Recipe Notes:
1) If you want to lighten this recipe up, use lean ground beef or turkey. Skip the cream and just use a total of 4 1/4 cups of 2% milk. If I worked in a school cafeteria, this is how I would make it for the kids.
2) If you don't like Worcestershire sauce, feel free to leave it out. I like it so I always add extra.
3) If you are partial to chipped beef, feel free to use it instead of ground beef. However, I would not add any extra salt unless it is needed at the end.

Tex-Mex Meat and Cheese Croquettes

My Venture into Croquettes
Ah, croquettes. Another culinary gift from the French to the rest of the world. Commonly, croquettes are filled with mashed potatoes or minced meat then dipped in eggs and bread crumbs and deep-fried to golden perfection. They're crunchy on the outside and soft on the inside. You know, kind of like those big beetles they eat in parts of Asia. {{shuddering}} I've eaten variations of croquettes in several countries but my favorite are the potato croquettes sold in the food courts at department stores in Japan and Korea. I've always wondered why croquettes are not popular in the U.S. I mean Americans seem to live on fried foods. After all, can you name any fair foods that aren't fried – as sickening as that may be? How many fast food restaurants can you name that do not have at least one item that's deep-fried? This is a country that deep fries Twinkies, Oreos, and pickles. This is a country that takes deep frying to a whole new level when it deep fries butter. Yes…butter. Yes, here in America, we deep-fry our fat. {{shuddering again}}

Compared to deep-fried butter, this recipe is downright healthy. Compared to a salad, not so much. My inspiration for this recipe actually comes from Brazilian-style croquettes, which are normally made with beef. However, I wanted to use ingredients that Americans might enjoy. Could I do it? I'll let you decide.

First, I had to decide on a filling. My first idea was to use a filling similar to what's used in potstickers then I decided against it because I thought it lacked universal appeal. I then narrowed my ideas down to two options: 1) A filling made with beef, taco seasoning, and cheese, or 2) a filling made with Italian sausage, Italian seasonings, a little pizza sauce, and mozzarella and parmesan cheeses. They both sounded good (at least, to me). These, of course, would be dipped in egg and bread crumbs and deep-fried. Ultimately, I flipped a coin and went with Option 1. I still think the Italian-inspired Option 2 sounds good and maybe I'll try making it for myself sometime.

I know this is a strange recipe but I like weird foods! I think they're tasty. They're not something I would make routinely but they're nasty nevertheless. If you'd like me to experiment with the Italian option, leave a comment and let me know. If I get enough requests, maybe I'll post that option sometime. In the meantime, fix these and let me know what you think. Enjoy – and happy croquetting!

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Tex-Mex Meat and Cheese Croquettes
(Printable Version)

1/2 c milk
3 1/2 TBSP flour
1 packet taco seasoning (1 oz to 1.25 oz)
1 TBSP oil
1 large onion, finely chopped
4 cloves garlic, minced
1 lb hamburger
Salt and pepper to taste (go easy on the salt if your taco seasoning contains salt)
4 scallions, finely chopped
Additional salt and pepper to taste
1 c freshly grated cheese (pepper jack, monterrey jack, cheddar, etc)
5 egg whites, beaten
2 c panko bread crumbs
Oil for frying

Whisk the milk, flour, and taco seasoning together in a small bowl. Set aside. Heat a skillet over medium heat with the oil. When hot, add the onion and cook 2 minutes. Add the garlic and cook 1 minute longer. Add the hamburger and a little salt and pepper. Brown and drain very well. Add the meat to a food processor and whiz for a few seconds. Scrape down the bowl and repeat until the meat is finely ground.

Return the meat to the skillet and turn the heat to medium. Add the scallions. Stir the flour mixture one more time and add it to the meat. Cook for 6 to 8 minutes, stirring every minute or so. The mixture should be quite thick. Taste for seasoning and adjust as needed. Remove from the heat and allow the mixture to cool then place in the refrigerator for 1 hour.

Add the cheese to the meat mixture and stir to combine. Use a cookie scoop to get enough meat to form a small meatball. Bigger is NOT better here. If you get the meatballs too big, the interior will not get hot before the croquette browns. Roll the meatballs between your palms as you would went making meatballs to ensure the meatballs are round and the outside is smooth. Place the meatballs on wax paper.

In a small bowl, whisk the egg whites until foamy. Add the panko bread crumbs to a shallow dish or pie plate. Add a meatball to the egg whites and coat. Transfer to the bread crumbs and coat. Add a second layer of egg whites and bread crumbs – knocking off any excess. Set the croquette on a wax-paper lined sheet pan and repeat this process until you have used up all of the meat. Place the meatballs in the refrigerator for 20 minutes to allow the coating to set. This step is important so don't skip it.

Preheat about 3" of oil in a pot – making sure not to add oil more than halfway up the pot. Heat the oil to 340F (the croquettes fry too quickly at higher temperatures). Fry a few croquettes at a time until they are golden brown – making sure not to overcrowd the oil. Drain on paper towels. Sprinkle with salt and serve piping hot with your favorite dipping sauce.

Shepherd's Pie Lasagna

My Venture into Non-Traditional Lasagna
Today's recipe is a work in progress. Initially, I was trying to make a meat and potato version of pierogi lasagna. I've had pierogi lasagna made with only potatoes, caramelized onions, and cheese. It was tasty but a bit too carby for my taste. After tweaking this recipe several times, it's now to the point that it's more like a shepherd's pie – hence the name "Shepherd's Pie Lasagna." It has all of the key ingredients in a shepherd's pie but is layered like a lasagna.

I'm not ready to say this recipe is exactly to my liking. Don't get me wrong – it's very tasty. This is comfort food at its finest. If you like meat and potatoes, I think you'll like this dish. That said, I think it can stand some improvement. Sometimes when I'm developing a recipe, I have to step back and not make it for a while. Every so often, I like to post in-progress recipes like this one so my blog buddies can offer advice on improvements. What would you do to make this recipe better? If you make it, what did you think? What does it need? What should I tweak. Any advice would be greatly appreciated!!!

Do any of you watch the television show "Lost" on ABC? The series finale is tonight (Sunday) and I CANNOT WAIT to watch it. Right before it comes on, I'm turning off my cell phone, shutting off my lights, and making some popcorn. For two hours of ecstasy, I will be sitting in my easy chair without blinking or moving. That show is almost as good as Star Trek. Almost. This Shepherd's Pie Lasagna is a perfect send off for the show. Do you know why? Because the main character's name is Jack SHEPHARD. Get it? Huh?! See…see! Yeah, I know. I need to get a life.

I often get emails from people requesting recipes for dishes they don't know how to make – especially recipes for foods from their favorite restaurants. As many of you know, I really enjoy developing recipes so feel free to let me know what you'd like to see on my blog. If you have any requests, just leave a comment at the bottom of this webpage. If I think your request will have public appeal, I'll try to post a recipe sometime. I hope you like today's experimental recipe. Enjoy – and happy getting "Lost"!

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Shepherd's Pie Lasagna
(Printable Version)

For the Potato Layer:
2 egg yolks
2 c leftover thick mashed potatoes
1/2 c freshly grated sharp cheddar cheese
1/2 c freshly grated parmesan cheese
2 - 3 TBSP flour (depending on how thick your mashed potatoes are)
1 TBSP butter
1/2 bunch scallions (white and light green parts), chopped

For the Meat Layer:
1 TBSP oil
1 medium onion, chopped
3 cloves garlic, minced
1 lb ground beef
Salt and pepper to taste
1/2 c red wine (such as a merlot)
1 cup frozen peas and carrots
1 can (10 3/4 oz) low-sodium cream of mushroom soup
1 1/2 tsp beef bouillon
1 TBSP worchestershire sauce
1 1/2 c milk
1 1/2 c freshly grated sharp cheddar cheese

For the Top Layer:
1 1/2 c freshly grated sharp cheddar cheese
2 to 3 TBSP cooked and crumbled bacon pieces (I use "Real Bacon" from the salad aisle)

Other Ingredients Needed:
9 No-cook lasagna noodles
Chopped scallions or parsley for garnish

For the Potato Filling: In a large bowl, add the egg yolks, leftover mashed potatoes (cold or room temperature), the cheeses, and the flour then stir to combine. In a large skillet, melt the butter over medium heat. Add the chopped scallions and sauté until soft – about 3 minutes. Add the scallions to the potato mixture and stir to combine. Set aside until needed. Note: It is important to you use somewhat thick, leftover mashed potatoes (or use store-bought). If you normally prepare thin mashed potatoes like my grandmother does, the potato filling will not set up properly and will be a bit messy when you cut into the cooked lasagna. It'll still taste good but it will be a bit messy.

For the Meat Filling: In the same skillet you cooked the scallions in, heat 1 tablespoon of oil over medium heat. Add the onion and cook 2 minutes. Add the garlic and cook 1 minute longer. Add the hamburger and a little salt (not too much since you'll be adding salty bouillon later) and some pepper. Brown then drain. Return the browned meat to the skillet over medium-high heat. When the skillet is really hot and the hamburger is sizzling really well, add the wine and stir until it has mostly evaporated and absorbed into the meat – about 4 minutes. This cooks off most of the alcohol so the meat does not end up tasting "boozy." Add the peas and carrots and stir to combine. Add the soup, bouillon, worchestershire sauce, and milk and stir to combine. When the mixture begins to simmer, reduce to medium heat and cover. Simmer 10 minutes (covered), stirring after 5 minutes. Remove the lid and continue to simmer uncovered for 5 additional minutes or until the mixture is pretty thick. Taste for seasoning and adjust as needed. Set aside until needed. You will add the cheddar cheese during assembly.

Assembly Instructions: Preheat the oven to 350F. When the meat is in its last 5 minutes of cooking, fill a 9 x 13" dish with very hot tap water. Place the lasagna noodles in the water and allow them to sit for about 5 minutes – swishing them around every so often to make sure they're not sticking together. After 5 minutes, remove the softened noodles one-by-one from the water and place them on a clean kitchen towel to drain.

Spray a 2-quart dish with cooking spray. Place about 1 cup of the meat filling on the bottom of the dish. Add a layer of the noodles – tearing the noodles as needed to get them to fit in the dish. Place half of the meat filling on the noodles followed by 1 1/2 cups of cheddar cheese. Add another layer of noodles. Next, add the potato filling and spread the potatoes as evenly as possible – going all of the way to the edge of the dish. Add a final layer of noodles then top with the remaining meat mixture. Sprinkle 1 1/2 cups of cheddar cheese on top. Spray a piece of foil with cooking spray and cover the lasagna. Bake for 30 minutes then remove the foil and bake an additional 30 minutes. Sprinkle the bacon pieces on top and return to the oven for 3 minutes to crisp up the bacon. Let cool 10 minutes before serving. Garnish with chopped scallions or parsley.

Cheesy Tex-Mex Casserole

My Venture into Recipe Development
As many of you know, my joy in cooking comes from creating new recipes or modifying existing ones to better suit my taste and style. Whenever I come up with a new recipe, I type it up the way I plan to make it. After I make it the first time, I then usually make long notes about changes I'd like to make to improve the recipe the next time I attempt it. I note things that didn't work and things I'd like to try. Sometimes, I experiment with a recipe more than 20 times before I post it on my blog – if anything to make sure it comes out consistently every time. Today, however, I am going to give you real insight as to how I develop new recipes. The notes below are for a recipe that I just started developing today. I thought it up, made it, took pictures of it, and tasted it. It was actually pretty good!

Tentative Recipe Name: Cheesy Tex-Mex Casserole
Date of First Attempt: January 24, 2010
Notes:
I'm in the mood for Mexican food. Mexican 7-layer dip sounds good. Maybe I can do a casserole that is reminiscent of that dip. I'm wanting something with refried beans, taco meat, and lots of cheese. Maybe I could do a casserole that's topped with some cornbread or masa or something. Heck, maybe I could throw some cheese in the cornbread, too. What do I have in my pantry? Let's see. I know I have some canned refried beans and 2% sharp cheddar cheese. I think I have some taco seasoning. I've got some hamburger and some cornbread mix. Do I have sour cream? I think I do but it's probably light sour cream. I need to check the expiration date before I use it. That reminds me. I need to buy some buttermilk. I don't think I have any cilantro though. I know I have scallions and a red bell pepper that I need to get used up. I think I also have a couple jalapeños, too.

Let's see, maybe I could spice up the refried beans and put them in the bottom of a dish. That might not work well. The problem with putting beans on the bottom of the dish is that I won't be able to get them out very easily after everything is baked to take a good picture for my blog. I could put some corn tortillas on the bottom before adding the beans. That would certainly make it easier to spoon out the casserole for a picture but, if I use cornbread, I think it would be too corny. HA! Too corny! I crack myself up. Geez. I'm sitting here typing and cracking myself up like a crazy person. Anyway, what was I thinking? Oh, yeah. Beans on the bottom of the dish. Oh, what the heck. I'll just put the refried beans on the bottom and, if the picture looks crappy, I'll try something else next time. Maybe I could add a layer of sour cream on top of the beans. I'll bet the heat in the oven will make the sour cream curdle. Hmm. Well, the sour cream would be in the center of the casserole so maybe it won't separate as much as I think it will. My clone of Taco Bell's Baja Sauce would be really good in there. Nah. I think that would make the recipe too long so I'll skip that and just try sour cream.

I think I'll make some basic taco meat using one of those taco seasoning packets. I think I'll add some onions and garlic to it. I need some veggies in here though. Maybe I'll add the red bell pepper and jalapeño in with the meat. If I remember correctly, you have to add water when you use one of those taco seasoning packets. Hmm. That might make it too soupy. Well, I do plan to add cheese to the meat so that'll help tighten it up some. OK. I'll add the water in small amounts and notate if it is too loose after it's baked. I can add less water next time, if needed. GEEZ LOUISE, I need to take out my trash! That seafood I made last night is really stinking up the place! Hey, now that's an idea. Instead of beef, I could use seafood. Maybe some imitation crab or some cod. Maybe add some shrimp, too. I could still use the taco seasoning but just use seafood instead. Hmmmm. I'll need to think about this some more and maybe try the seafood in Attempt #2.

I'll use a box of corn muffin mix for the topping and throw in some cheese. I wonder how much cheese I should add to it? Oh, heck, I'll just add some little by little until it looks right and then write down how much I added.

I wonder if I should bake this a 400F like the box of Jiffy says to do? I think that'll be too high because the center will never get hot before cornbread is done. Yeah, you're right. I better stick with 350F.

Garnish…garnish…garnish. How should I garnish this when I'm done? I'm sure it's going to need some color on the top to help with the picture. Hmm. I don't have any cilantro. I have a tomato but the other one I bought tasted like the place where flavor goes to die so I'm not thrilled about eating it. Ugh. I hate tomatoes in January. That reminds me – I need to buy couple of pomegranates before they go out of season. Oooh. Now that's an idea for another recipe. I could make a pomegranate vinaigrette and pour it over some mixed greens and decorate it with some fresh pomegranates on top. Oh, that sounds really good. Where was I? Geez! You're never going to get this done if you keep interrupting yourself! Let's see. Oh yeah yeah. Garnish. Maybe I could reserve a little of the red bell pepper to sprinkle on top for color. I'll sprinkle on some scallions for some green. If I added a dollop of sour cream, I'd be using some red, green, and white on top – the colors of the Mexican flag. Or is that the Italian flag? Hmmm. I need to look that up before I cause a major international incident.

That's pretty much the thought process I went through when I was developing the recipe. I then typed up a tentative recipe and made it. At the bottom of the recipe below, you'll see the notes I would normally make to myself after I make a new dish. You are welcome to try the recipe as is or make your own changes. I think it was very tasty and worthy of continued experimentation. Enjoy – and happy creating!

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Cheesy Tex-Mex Casserole
** Recipe Testing is still in progress as of January 24, 2010 **
(Printable Version)

Taco Meat
1 TBSP oil
1 medium onion, chopped
1 lb hamburger
Salt (if your brand of taco seasoning does not contain salt)
3 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño with seeds and ribs removed, minced (optional)
1 1.25 oz packet taco seasoning
1 c water
5 oz sharp cheddar cheese, freshly grated

Refried Beans
1-16 oz can of refried beans
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp kosher salt (1/4 tsp table salt) or to taste
3 oz sharp cheddar cheese, freshly grated
4 oz sour cream

Cornbread
1 egg
1/3 cup milk
4 oz sharp cheddar cheese, freshly grated
1 8.5 oz box cornbread muffin mix (such as Jiffy)

Preheat oven to 350F.

For the Layer of Taco Meat:
In a skillet over medium heat, add the oil. When hot, add the onion and sauté for a couple of minutes. Add the hamburger and salt (if needed). Brown then drain the meat. Add the garlic, red bell pepper, jalapeño (if using), and taco seasoning packet to the meat and stir to combine. Heat the meat over medium heat for about 2 to 3 minutes to bloom the spices. Add the water and bring to a simmer. Cover and lightly simmer the meat for 7 to 10 minutes – stirring periodically. Take the skillet off of the heat, uncover, and allow the mixture to cool for ten minutes. Stir every couple of minutes to help the mixture cool. Add the cheese and stir to combine.

For the Layer of Refried Beans:
While the meat is cooking, mix all of the ingredients in a medium bowl. Transfer the bean mixture to an 8x8" baking dish. Spread the sour cream evenly over the refried beans. When the taco meat has finished cooking and has cooled slightly, transfer it to the top of the refried beans.

For the Cornbread:
In a medium bowl, beat together the egg and milk. Add the cheese and cornbread mix and stir until just combined. Carefully dollop the cornbread on top of the taco meat. Use a fork to carefully spread the batter into an even layer.

Bake for 26 to 29 minutes or until the cornbread is deep brown. Let the casserole rest about 10 minutes before cutting into it.

Notes to myself for future attempts:
1) First attempt looked and tasted great! No obvious problems or big corrections to make.
2) As expected, the sour cream did curdle some. I think it's OK to leave in the recipe. One alternative would be to leave it out and allow eaters to put a dollop on at the table.
3) You have to use 1 lb of meat. Any more and you won't be able to fit it in the dish without moving up to a larger size.
4) I used 2% sharp cheddar and it worked well. I suspect that if I had used full-fat cheddar, it would have left an oil slick.
5) For me, the taco seasoning needs some oomph. This recipe is probably fine for public consumption but, for myself, I'd prefer some extra kick or, perhaps, the addition of a tablespoon of chili powder. One jalapeño was not spicy at all. In fact, you couldn't even taste it in there. For myself, add 2 to 3.
6) Ideas to include next time: Salsa (perhaps in the meat), cilantro, chopped olives, corn, Monterrey jack instead of cheddar. It might be interesting to add some spicy ranch dressing instead of sour cream sometime. It might be nice to try with light cheddar, light sour cream, and ground turkey instead of beef.
7) I still think it would be a nice idea to use prepared Mexican rice (you know, the kind that Old El Paso makes in those nukeable pouches). I could offer this as substitution for the meat for vegetarians. I certainly could not use it in addition to the meat in an 8x8" dish. I could, however, reformulate the recipe for a 9x13" dish. I could use the same amount of meat but use the rice in addition and try to make it more budget-friendly for larger families.

Beefy Mushroom Soup with Tots and Cheese

My Venture into Beefy Mushroom Soup
When I was a vegetarian, I made a variation of this soup all of the time. My inspiration for the soup came from three sources: French Onion Soup, traditional Mushroom Soup, and Tater Tot Casserole – all of which I could eat everyday. I love the cheese that melts into French Onion Soup. Mushroom Soup has such a beefy and earthy warmth to it, I just can't get enough. I love the simplicity and down home goodness of Tater Tot Casserole. The soup I'm posting today has fingers from each of those dishes. Well, not actual fingers. A recipe with fingers will come in a future post.

The only complaint I have about a traditional Tater Tot Casserole is that the tots turn to mush when baked on top of the stew. I hate that. I like my tots crispy. You'll notice I don't bake this concoction like a traditional casserole so as to avoid the mushy tots. French Onion Soup also suffers a similar problem. The crispy bread mushifies when you're melting the cheese under the broiler. Mushroom Soup, especially Mushroom Soup from a can, can often be one note. When you eat it, it's not "TA-DAH"! It's more of a whimpering "blah". This recipe tries to remedy all of that.

The only place you can go wrong in this recipe is not cooking the onions and mushrooms until they're deep brown. Those caramelized goodies add such a rich flavor to the final soup, everybody will know if you took a shortcut and didn't brown the onions and mushrooms long enough. I was going to throw in a little red wine in the soup as an experiment when I made it but I seem to have run out of wine. I normally keep some in the fridge, in the pantry, or in the nightstand next to my bed, but alas, I was out. OUT I SAY! Crud. If you're feeling adventurous, throw in some red wine immediately after the onions and mushrooms have caramelized, let the wine reduce until it has nearly evaporated, and then add the rest of the ingredients. If the wine tastes good in the soup, let me know.

As you will see, I'm using hamburger in this particular version. To be honest, this is a recipe I make when I want to use up some leftover roast so I don't often make it with hamburger. I just cut some roast into bite-size pieces and throw it in during the last 5 minutes of cooking. I also prefer to use the jus from the roast (or, even better, some roast gravy) instead of the beef broth. It's SO good this way. Unfortunately, I didn't have any leftover roast but I was hungry for this soup so, today, I made it with some ground beef. It's not bad but I prefer it with roast.

This soup is easy-to-make and the leftovers are GREAT! I know there's a few of you out there who hate mushrooms. How could you not like the tasty goodness of a fungus grown in darkness in moist, smelly dirt? Hmm? Craziness. For those of you who like to partake in the occasional fungus, enjoy – and happy souping!

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Beefy Mushroom Soup with Tots and Cheese
(Printable Version)

1 1/2 TBSP butter
1 onion, chopped
1/2 lb fresh mushrooms, chopped into 1/4" pieces
4 cloves garlic, minced
1 TBSP soy sauce
1 cup water
1 tsp beef bouillon or 1 beef bouillon cube
1/2 cup milk or cream
1 10-3/4 oz can Golden Mushroom Soup
1 10-1/2 oz can French Onion Soup
1 cup peas and carrots
1 lb or so ground beef
Salt and pepper to taste
1 lb Tater Tots
8 oz Monterrey Jack, Fontina cheese, or Gruyere shredded
Chopped Scallions for garnish

Preheat oven to the temperature specified on your package of tater tots.

Chop the onion. Put the mushrooms into a food processor and pulse them maybe 5 to 7 times to get them quickly cut up into small pieces. In a dutch oven over medium-high heat, add 1 1/2 tablespoons of butter. Add the onions and mushrooms. Stir to coat (do not salt). Cook the mushroom mixture for about 15 minutes or until they are starting to brown nicely – stirring every 5 minutes or so. During cooking, you may need to turn down the heat to medium to keep the mixture from burning.

While the onions and mushrooms are cooking, brown the hamburger in a skillet over medium heat. Drain. Set aside until the mushroom mixture is done.

After the onions and mushrooms have nicely browned, add the garlic and cook one minute longer. Add the soy sauce, water, beef bouillon, the soups, the peas and carrots, and some pepper to the mixture and stir – making sure to get any brown bits off of the bottom of the pan. Add the milk and stir to combine (if using cream, do not add it until the soup is almost ready. Otherwise, the cream may separate as it simmers). Add the browned and drained hamburger to the soup mixture and stir to combine. Cover and bring to simmer.

When the soup has begun to simmer, put the tater tots in the oven.

While the tater tots are heating, continue to lightly simmer the mushroom mixture over medium-low heat, stirring every few minutes to keep the contents from burning on the bottom. If using cream, add it just before the tots are ready to take out of the oven. Taste and adjust salt and pepper as needed.

When the tots are done, pull them out of the oven. Ladle some of the soup into a bowl and top with a few tater tots and a little cheese. If desired, sprinkle with some chopped scallions for garnish.

Notes:
1) Ground turkey works great in this.
2) Instead of ground beef, I prefer to throw in some leftover roast (cut into bite-size pieces) during the last 5 minutes of cooking. I also prefer to use the jus from the roast (or some of the roast gravy) instead of beef broth.
3) As mentioned above, I like to chop my mushrooms in a food processor. Feel free to slice them instead if you want larger chunks of mushrooms in your soup.
4) Serve this soup with a crusty bread and your family will think you're a rock star

Nacho Cheesy Chili

My Venture into Chili
I love to make chili during the fall. This particular recipe is easy-to-make and tastes great, too – and it's even better the next day. Trust me – you and your family will gobble this up!

I live in an apartment building with lots of 20-something-year olds. As you know from a recent post, I have an interesting array of eclectic neighbors. A particularly odd pair live down the hall from me and I often run into them on the elevator. They're an attractive couple and, of course, have perfect bodies, immaculately coifed hair, and wear the latest fashions. The guy tends to be quiet and on the pensive side. She, on the other hand, is loud, obnoxious, and dumber than a box of navel lint. I have no idea what they see in each other because they seemingly have nothing in common except being good-looking. I have no idea what their names are but I call them Abercrombie and Fitch because he could be a catalog model and she can be a fitch…a real fitch.

Fitch has the annoying habit of talking on her cell phone as we're riding up the elevator. The only thing more annoying than that is when I hear guys loudly talking on their cell phones while they're sitting on the toilet in public restrooms. That's just WRONG! Men are pigs. I assure you, women would NEVER do something like that.

Anyway, one day while Fitch and I were waiting for the elevator, she was talking to a friend on her cell phone. As the elevator door opened, she was telling her friend that, no matter how much she ate, she could never gain weight. She'd eat and eat and eat and wouldn't gain a pound. Apparently, she eats nothing but fast food and potato chips and is the same weight she was three years ago. Of course, upon hearing this, I wanted to break the skinny, little thing in half and stuff her inside her clutch purse. Suddenly, it dawned on her that she shouldn't be talking about how rough it is to never gain weight when she was sharing the elevator with me, my big patootie, extra chin, and thunder thighs. She quickly said to her friend "OH! I better stop talking about this.." and then turned her back to me and quietly said "…because I'm in the elevator with a [whispering] F-A-T guy." Sigh. You know, even without super-hero powers or a spandex unitard with matching cape, I could figure out what she was spelling. Without missing a beat, I turned my head and gave her the evil eye – regretting later I didn't give her the evil finger instead. I'm sure she thought that I was famished since I hadn't had eaten anything since we boarded the elevator on the 1st floor and my piercing stare probably made me look like a hungry wildebeest eyeballing a bleached-blond pork chop wearing a white sun dress and pink espadrilles. Fitch.

On another occasion, Fitch and I were waiting for the elevator. As is customary, she was gabbing on her cell phone with a friend. I have to tell you, the sound of her voice gets on my last good nerve. It's as pleasant to listen to as to two feral cats during mating season. The elevator door opened and we got in and I was forced to listen to her claw through a conversation that went something like this:

"…and I got it for 75% off and Heather was like 'NO WAY!' and I was like 'WAY!', and she was like 'NO WAY!' and I was like 'WAY!' and she was like 'NO WAY!' and I was like 'WAY'!"

I PRAYED for the elevator cable to snap. It was like listening to a record that got stuck and was repeating the same loop over and over again. I wanted to smack her upside the head to try to see if that would unstick her. I have no idea what she got 75% off of but I'm guessing it wasn't a Mensa membership.

I'm very fortunate to work in an environment where I get to meet people from many different countries. One time, we had a visitor from Nepal who brought me a gift. The gift was given to me in a large shopping bag that said "KATHMANDU, NEPAL" on the side of the bag. Abercrombie, Fitch, and I were on the elevator and she noticed the shopping bag that I was carrying home. The conversation went something like this:

FITCH: Oh my gaaaaawd! [Pointing at the bag] I think I've shopped at Kathmandu before. It's in Kansas City, right?
VINCE: Uh, no. Kathmandu is the capital of Nepal.
ABERCROMBIE: [Long sigh]
FITCH: Oooohhh. Well, I thought Kathmandu was one of those made-up places. You know, like Timbuktu.
VINCE: Timbuktu is a real place. It's in Africa.
ABERCROMBIE: [To Fitch] Oh, geez. Will you just stop while you're still ahead?! [The doors opened and they started to walk out.]
FITCH: Well, excuse me! Apparently, you have to have a degree in Geology to ride this elevator!
ABERCROMBIE: It's GEOGRAPHY!
FITCH: Huh?

What does all of this have to do with my chili recipe? Well today, I saw Fitch on the elevator when I was carrying up the ingredients to make chili and she was wearing a tight, pink t-shirt that said "It's Really Chilly!" with two large, pink rhinestones where her…well, let's such say it was a tasteless t-shirt. I need to find a different place to live. Anyway, I hope you like this chili. Enjoy – and happy chili-making!

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Nacho Cheesy Chili
(Printable Version)

1 TBSP oil
1 large onion, chopped
1 1/4 lbs ground beef
1 1/4 tsp kosher salt (1/2 tsp table salt)
1/2 tsp black pepper
3 1/2 TBSP chili seasoning*
1/2 tsp cumin
4 cloves garlic, minced
1 can of tomatoes (sauce, diced, or pureed – they all work well)
1 1/2 TBSP tomato paste
2 cans chili beans (such as William's or Bush's)
2 1/2 cups V8 Juice**
1/3 cup finely crushed nacho-flavored tortilla chips such as Doritos***
1-4 oz can green chilis (optional)
1 or 2 jalapenos, minced (optional)
1/4 tsp cayenne pepper or to taste (optional)
1 cup EACH freshly grated parmesan Cheese and sharp cheddar cheese****
Additional salt and pepper
Extra Doritos at serving time
Freshly Grated Sharp Cheddar Cheese for topping

Heat a dutch oven over medium heat with 1 tablespoon of oil. Cook the onions for about 2 minutes or until they just begin to soften. Add the ground beef, 1 1/4 teaspoons of kosher salt, and 1/2 teaspoon of pepper. Cook until brown then drain. To the browned meat, add the chili seasoning, garlic, and tomato paste and cook for 2 minutes. Add the V8 Juice, chili beans, can of tomatoes, crushed Doritos, and any of the optional ingredients listed above. Do NOT add the cheeses yet. Stir, cover, and bring to a simmer. Reduce the heat to maintain a very gentle simmer (around medium-low). Simmer for 30 to 45 minutes. Turn off the heat and add the cheeses and stir to combine. Allow the cheese to melt for about a minute then stir again. Taste for seasoning and adjust salt and pepper as needed. It is highly likely you will need more salt. I add anywhere from 1/2 to 1 teaspoon of additional kosher salt (half that amount for table salt) but I'll let you decide how much to add. The chili should be rich and thick and the ground beef should be very tender. If it is too thick add a little water or V8 Juice.

To serve, ladle some chili into a bowl and top with some additional Doritos and freshly grated cheddar cheese.

* Chili Seasoning and chili powder are technically different things. Popular brands of chili seasoning include Williams and McCormick. Chili seasoning contains chili powder as the primary ingredient but also includes things like onion powder, garlic powder, etc. If you can't find chili seasoning, no biggie. Use chili powder instead.

** Why V8 Juice? V8 juice is made up of several pureed veggies including tomatoes, carrots, celery, and more. Plain tomato juice or canned tomato sauce does not have the same depth of flavor.

*** To make 1/3 cup of finely crushed Doritos, measure out 1 cup of Doritos – breaking each Dorito into a few pieces so they lay properly in the cup. If you have some Doritos left in the bottom of the bag that are already in small pieces, this is a great use for them. Dump the cup of Doritos into a resealable bag and use a rolling pin to finely crush the chips. After they are finely crushed, you'll have about 1/3 cup.

**** You really need to use freshly grated cheese in this instead of the stuff that comes pre-shredded. Pre-shredded cheeses contains stabilizers that can sometimes impede melting. For this reason, I highly recommend that you use freshly grated in this recipe.

Budget-Friendly Goulash

My Venture into Budget Cooking
I have been getting a lot of requests lately for budget-friendly recipes so I decided to post a variation of my mother's goulash. In these tough economic times, it makes sense to be more frugal when cooking. For example, I normally buy sparkling wine instead of imported Champagne and domestic caviar instead of Beluga. All joking aside, to save money on my food bill, I normally try to plan menus around items that are on sale that week and use coupons when I can.

My mother is the QUEEN of budget cooking and could feed an army for under $10. She made goulash all of the time when we were growing up. It may be inexpensive to make but it does not compromise flavor in any way. We may not have been wealthy growing up but we certainly ate well as this recipe will attest. A few months ago, I asked my mom for the recipe but, like many experienced cooks, she doesn't have anything written down. Because she hadn't made it in years, she couldn't remember the finer details of this budget-friendly classic so I filled in the blanks using my own imagination.

Before I get hate mail from half of the people in Hungary, I am well aware this recipe does not, in any way, resemble classic Hungarian goulash. In some parts of the U.S., this dish is actually called Slumgullion. I kind of like that name but, to me, Slumgullion sounds more like the name of a thoroughbred race horse than a hamburger-macaroni dish. Can't you see yourself betting $5 on Slumgullion at the Kentucky Derby?

I bought most of the ingredients for this dish on sale and it cost me less than $6 to buy everything. This makes a lot of goulash so you'll probably have a ton of leftovers. The leftovers are great and easy to reheat. Someone reminded me that, if I had coupons for some of the items, I could have probably made this for under $5. Whether you want a budget-friendly recipe or not, this recipe is really good! It's hearty and very filling. You have to try it sometime. Enjoy – and happy frugal cooking!

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Budget-Friendly Goulash
(Printable Version)

1 TBSP oil
1 onion, chopped
4 cloves garlic, minced
1 lb ground beef
1 tsp kosher salt (or 1/2 tsp table salt)
1/2 tsp black pepper
1 green bell pepper, chopped
1 TBSP chili powder
1 tsp paprika
1 TBSP tomato paste
2 14.5 oz cans diced tomatoes (I like a zesty variety)
1/2 tsp kosher salt (1/4 tsp table salt)
1/4 tsp black pepper
8 oz macaroni (or any other kind of pasta)
2 TBSP chopped fresh parsley (optional)

Fill a pot with some water for the pasta, cover, and set over high heat. Start heating a large skillet over medium heat with 1 tablespoon of oil. When the oil is hot, add the onion and saute for 2 minutes. Add the garlic and cook 1 minute longer. Add the ground beef, salt, and pepper and cook until fully browned. Drain.

While still over medium heat, add the bell pepper, chili powder, paprika, and tomato paste to the ground beef and cook for a couple of minutes. Add the diced tomatoes, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper then stir to combine. Cover and bring to a gentle simmer.

When the meat mixture has come to a full simmer, add a good amount of salt to the boiling water. Add the pasta then stir to combine. Cook the pasta two minutes less than the shortest cooking time listed on the box. You want it undercooked. While the pasta is cooking, stir the meat mixture periodically.

Drain the pasta and immediately add it to meat mixture then stir to combine. Allow the pasta and meat mixture to simmer together for about 3 to 4 minutes or until the pasta is as done as you like it. Taste for seasoning and adjust as needed. Add the parsley and stir to combine. If desired, serve with some cheddar cheese or parmesan cheese.

Notes:
I bought the ground beef, bell pepper, tomato paste, and diced tomatoes on sale. I used some farfalle that I had in my pantry but you can use whatever pasta you like. I had some parsley left over from another dish so I threw it in to freshen the flavors. This entire dish cost less than US$6 to make – and it feeds a lot of people. If money is really tight, use less ground beef (or none at all) and throw in some drained black beans or some undrained chili beans. Don't buy parsley just for this dish. The tomato paste adds great depth so buy it if you can afford it. Otherwise, leave it out.

Hobo Bags

My Venture into Stylish Leftovers
September 10, 2009:
Thank you to everybody who voted for a permanent name for this recipe. If you read my blog earlier this week, you probably saw that I temporarily named this recipe "Bindbeggobo Bags". I then asked my blog buddies to vote on one of three choices for a permanent name. The results of the poll were:

Hobo Bags -- 42% of the votes
Bindles -- 30% of the votes
Beggars' Purses -- 26% of the votes

As such, this recipe will henceforth be called Hobo Bags! Thanks again everyone! You can read the original post below.

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September 8, 2009:
This is a great way to use up leftovers. You could serve these at an elegant dinner party and your guests would never know that you were using up leftovers from last night's dinner.

I have the worst time naming recipes. I put a lot of time and effort into developing recipes and absolutely no time in naming them. I was reading an article recently about poverty during the Great Depression and saw a few people carrying, what I call, "hobo bags." You know, the kind where someone puts his belongings in a handkerchief, ties it to a stick, and carries if over his shoulder? During these tough economic times, that got me to thinking about doing a culinary equivalent. I wanted to use leftovers, which many people look upon disparagingly, but use them in an elegant and inviting way.

After creating this "recipe," I started thinking about what to call it. I came up with three possibilities: Beggars' Purses, Bindles, and Hobo Bags. Beggars' Purses already have a culinary equivalent. They are small, dainty, and are often made with phyllo dough to enclose a filling – which can be sweet or savory. Instead of kitchen twine, they are decoratively tied with edible components such as chives or the green parts of scallions. In this respect, my creation is merely an extension of that concept.

In popular culture, a "Bindle" is the correct name for a cloth or a blanket tied around one end of a stick for carrying items – with the entire array being carried over one's shoulder. Particularly in cartoons, a bindle usually has a polka-dotted or bandanna design. This is truly the mental image I was going for. The problem is that many people do not know the word "Bindle" and, therefore, this name might be lost on many who later see this recipe.

Hobo Bags also conjure up the image of what I am going for. It might be a good choice for a name but it is also the name of a style of purse that is still popular today. Gucci, Coach, and others have competing looks for these designer bags. In today's world, therefore, more people may associate "Hobo Bags" with designer purses rather than their more traditional (and certainly, more humble) definition.

So what should I name this creation? That's where you come in. Today, I am experimenting with a "poll widget" that will allow you to vote for one of the above choices. You all, therefore, will decide the name! In the right column of my blog, you will see a poll section that will only be visible today and Thursday. Vote and let me know which name your prefer. I'll share the results on Friday when I post my next recipe. Thanks for your help – and happy voting!

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Hobo Bags
(Printable Version)

1 Refrigerated Pie Dough
1 wooden skewer
Cooking Twine

Filling
1/3 cup or so of cold, leftover pot roast or brisket, cubed
1/3 cup or so of cooked cubed potatoes or thawed cubed hash browns
1/2 TBSP butter
1/3 cup or so cups frozen mixed peas and carrots, heated but not fully cooked in the microwave
2 scallions (white and light green parts only), minced
1 clove garlic, minced
Salt and pepper to taste
About 1/4 cup leftover gravy from a pot roast (or use store bought), cold or room temperature

Preheat oven to 400F. Soak the skewer for 30 minutes. Line a sheet pan with parchment paper.

While the skewer is soaking, add the peas/carrots, scallions, garlic, a little salt and pepper, and butter to a microwave-safe bowl, cover, and heat for 1 to 1 1/2 minutes. If using frozen cubed hash browns, you can throw those in the dish as well but add another 30 seconds or so to the cooking time. After cooking, stir well and set aside until the skewer has fully soaked.

After the skewer has soaked for 30 minutes, place the sheet of pie dough in a small bowl (maybe 5" wide) so that the sides of the dough overhang the edges by a couple of inches. Start by adding about 1/4 cup of the meat to the bottom then add about 1/2 cup of the veggies (peas, carrots, and potatoes) on top of the meat. You should not overfill the bag because you will not be able to close it properly and tie it. Do you still have enough room to fit a little more meat and veggies in the bag? If so, add some more. Add a couple of tablespoons of the gravy to the top and tap the bowl on the countertop to get the gravy to settle. Can you add a little more gravy and still be able to close the bag and tie it? If so, add another tablespoon or two of the gravy. You can even more but an excessive amount of gravy weakens the pie dough and allows it to easily split during baking.

Gather up the sides of the dough and gently squeeze it about 1" from the top. Take about 8" of cooking twine and wrap it around the seal and tie it like a shoe. Trim the twine as needed.

Carefully remove the tied bag from the bowl and place it on the parchment paper. Remove the skewer from the water. I, personally, like to break off several inches from the skewer since I think it is too long for the size of the bag. I'll leave that up to you. Slide the pointed end of the skewer through the dough where you gathered the seam until it just peaks out the other side. Bake the bag for about 30 minutes but start checking after 25. The bag is done when it is golden brown and delicious. This recipe serves 2 but can be easily doubled, tripled, or more depending on the number of people you are feeding.

Easy Stromboli

My Venture into Pizza – Jelly-Roll Style
Holy Stromboli, Batman! You're going to love this recipe. It's quick and easy to make – and tastes great, too. I'm using the term "recipe" very generously since you don't have to measure anything when making it. Stromboli can be made a million ways but, regardless of the ingredients, it is always rolled up like a jelly roll and baked. Marinara sauce is not a usual ingredient but is sometimes added. Occasionally, I add basil and roasted red bell peppers before rolling it up – VERY yummy indeed. Experiment and add the stuff you like.

The first time I ever had Stromboli was in Little Italy in New York. I walked into a deli that had dozens of salamis hanging from the ceiling. Specialty cheeses were on display and the wonderful odors coming from the kitchen area were out-of-this-world. If a bus had run into that deli and killed me at that very moment, I would have died a very happy man.

A little, old Italian lady was skillfully cutting, what looked to me like, a loaf a bread that had been stuffed with meats and cheeses. Not knowing what it was, I asked her. She looked at me and grimaced and said, "Stromboli!". Her annoyed tone suggested I had asked a very stupid question – as though I had just asked her what a dill pickle was or something. Like a drill sergeant, she ordered, "You sit. You eat." Having just had lunch, I said, "Oh, well thanks but I just..." She then put her hands on my shoulders and forced me to sit on a stool and yelled, "eat, EAT!!!". Oh, oh, OK. She may have been old but she was spry. In a fight, she probably could have taken me.

Anyway, she slapped a slice of Stromboli on a paper plate and handed it to me. Even though I had just had lunch, I was drooling at the sight of this slice of beauty. It was crusty. It was meaty. It was cheesy..and very HOT since she had just taken it out of the oven. I asked her for a glass of water and she said, "No. No water. You drink wine." Wine? At 1:30 in the afternoon? I love New York! So, I sat there and ate Stromboli while drinking red wine from a plastic cup embossed with the cartoon characters from the Flintstones. Since I was leaving the next day, I decided to buy some stuff from the deli including some salamis and a bottle of their delicious marinara sauce.

When I arrived in Wichita and was on my way back to my house, I kept smelling Italian food and wistfully thought about that wonderful deli in New York. When I got home, I realized that, what I had been smelling, was marinara sauce. The bottle had broken during the flight and drenched all of my clothes and numerous Christmas presents in a red, albeit tasty, tomato sauce. It looked like I had stabbed somebody and stuffed them in my suitcase. It wasn't pretty. That day, I used several 4-letter words – and a few in Italian, too!

You have to try this recipe. You and your family are going to love it. Enjoy – and Happy Labor Day!

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Easy Stromboli
(Printable Version)

1 13.2 oz can Pillsbury Country Italian Bread dough
6 to 8 thin slices Genoa Salami
A couple pinches kosher salt (plus more for the top)
Good sprinkling of garlic powder
A few pinches of dried oregano (crushed between your fingers) – plus more for the top
A couple pinches of red pepper flakes
A liberal sprinkling of freshly grated parmesan (plus more for the top)
6 to 7 pieces of provolone cheese, broken in half to facilitate rolling
Pepperoni
Pizza Sauce for dipping

Preheat oven to 350F. Place a piece of parchment paper on a rimmed sheet pan.

Unroll the bread dough and place on a lightly floured surface. Unrolling this kind of dough can be challenging sometimes so have patience. When unrolled, the dough should form a rectangle. Lay the dough so that the long edge is closest to you. Make sure the dough is not overstretched in some spots or the filling will burst out in those areas.

Place 6 to 8 slices of Genoa Salami on dough – leaving a 1/2" border around the edges. Sprinkle on a little kosher salt, some garlic powder, oregano, and red pepper flakes. Add the parmesan and provolone cheese. It's easier to roll the dough when you break the provolone in half (or even smaller) when adding it to the top of the dough. Finally, add as much (or as little) pepperoni you want on the top of the provolone – making sure to leave a 1/2" border around the rectangle of dough.

Starting from the edge closest to you, roll the dough jelly-roll (or cinnamon-roll style). As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.

Lightly sprinkle the top of the dough with kosher salt, dried oregano, and grated parmesan.

Bake 25 minutes or until the crust is a deep brown. Let rest 5 minutes before cutting into 1" slices. Serve with some warm pizza sauce for dipping.

Barbecue Beef

My Venture into Easy BBQ
To me, anything tastes better with barbecue sauce on it. If I could add barbecue sauce to my Fruit Loops without attracting the unwanted attention of mental health professionals, I'd do that. In the U.S., barbecue sauce recipes differ from state-to-state. This sauce is quite sweet. If you are not into sweet barbecue sauces, this recipe is not for you.

The recipe below assumes that you will be barbecuing the entire 3 pounds of brisket. To be honest, I don't normally do it that way. I like to braise the brisket and, after it is cooked, cut it in half. I then put half in the fridge (unshredded) in a covered dish with about 1/2 cup of the broth. In a separate bowl, I add the WONDERFUL strained brisket stock, cover, and put it in the fridge to chill. As the broth cools, the fat will rise to the top and solidify. The next day, I use the broth to make gravy. A lot of country cooks use the fat that solidifies on top of the broth to make the gravy. Feel free to do that if you are not getting your cholesterol tested anytime soon. I add the cold brisket to an oven-safe baking dish, cover it with foil, and re-warm it in the oven. I serve the re-warmed brisket with the hot gravy and some mashed potatoes – making a completely different meal using the brisket I cooked the day before. Nobody will know that the brisket is a leftover!

As I mentioned above, I cut the brisket in half after it's braised and put half of the meat (unshredded) in the fridge to use for leftovers with mashed potatoes and gravy. The other half of brisket I use to make barbecue beef following the recipe below. If you decide to only barbecue half of the brisket, don’t forget to cut the sauce recipe in half as well. Remember – the sauce recipe below assumes you are barbecuing the entire 3 pounds of brisket.

The good news is…I remembered to take a picture of it! I was drooling all over the plate as I was setting up the shot. It's so good! It's sweet. It's tangy. It's truly sinful! And because it is done in your oven, you can make it anytime of the year. Enjoy – and happy barbecuing!

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Barbecue Beef
(Printable Version)

1 recipe for Braised Beef Brisket

Barbecue Sauce
1 small onion, roughly chopped
2 cloves garlic, roughly chopped
2 cups ketchup
1 1/2 cups brown sugar, firmly packed
1 TBSP liquid smoke
Pinch of cayenne or to taste (optional)

Preheat the oven to 350F. The barbecue sauce needs to be hot and lightly simmering before you add it to the shredded beef so plan your time accordingly.

Put the onion and garlic in a food processer and whiz until liquefied. Add the onion mixture to a saucepan. Add the ketchup, brown sugar, liquid smoke, and cayenne (if using). Bring the mixture to a simmer (uncovered). Turn the heat down to medium low and continue to very gently simmer until you are ready to add it to the shredded beef.

Add the shredded brisket to a rimmed sheet pan and pour just enough sauce to cover the top of the meat. In theory, this should be less than half of the sauce. Gently stir the sauce into the meat. Bake 30 minutes. While the barbecue beef is baking, put a lid on the remaining sauce and turn the heat to low to keep warm.

After 30 minutes, stir the meat and ladle some additional sauce on top. Return the sheet pan to the oven and bake 30 minutes longer. Any leftover sauce can be placed in a bowl and passed around at the table. Serve on your favorite hamburger buns.