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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Beef and Veal


RECIPE Picadillo

Serves 2 With generous leftovers

A CookTale

With a Nor’easter baring down this afternoon, I’d rather be In any country, city or state where Picadillo is the national dish. Many believe, as I do, that, this is where the classic dish, Sloppy Joes came from. Though it contains a number of ingredients, once there assembled the actual cooking is a cinch. Cuba is the proclaimed origin, and its fame spread throughout Latin America. Enjoying it as a daily lunch with a cold Cerveza at a seaside cafe, is worth a trip!

INGREDIENTS

2 TB OF EVOO
1 pound of ground Beef
1/2 pound chorizo sausage, chopped
1 large Onion, chopped
1/2 cup chopped Red Bell Pepper
2 cloves of Garlic, chopped
1 TB of ground cumin
2 tsp of Chili Powder
1 tsp of dried Oregano
1 tsp of Paprika
1/4 tsp of Cayenne Pepper (or to taste)
1/4 tsp of ground Cinnamon
1 1/2 cups of canned diced Tomatoes 3/4 cup of Beef Stock
1 TB of White Sugar
1/3 cup of Raisins
1/4 cup chopped Pimento-stuffed Green Olives
2 TB of Apple Cider Vinegar
1 TB of Capers, drained
1/3 cup slivered Almonds, toasted
1 TB of Lime Juice

METHOD

1. Heat the EVOO in a large skillet over medium heat. Add the ground Beef and Chorizo Sausage. Cook & stir until no longer pink, about 10 minutes.

2. Drain off some of the grease, & stir in the Onions & Bell Pepper. Cook until soft, then add the Garlic. season with Cumin, Chili Powder, Oregano, Paprika, Cayenne & Cinnamon. Cook and stir for about one minute to release the fragrance. Pour the Tomatoes & Beef Stock into the pan, along with the Sugar. Set the heat to low, cover, & simmer for 20 to 30 minutes.

3. Stir the Raisins, Olives, Capers & Vinegar into the pan, and simmer uncovered for 5 minutes. Add the Almonds & Lime juice, cook until they are heated, then serve.


RECIPE
Serves 2 generously

A CookTale

Steak as a component of a salad turns it into a dinner. The protein and nutrition of a good piece of meat and the refreshment of Endive, Cucumber, Mint and Peanuts brought together with an Asian sauce results in a savory combination. We enjoyed this on late Summer evening with the doors wide open and early September breezes blowing through. The night before was a delicious take-out from our favorite Japanese restaurant, Tomo Sushi in Saugerties, NY. It looked so beautiful, I had to take a picture of a Sushi plate focused on different preparations of Smoked Eel, and a Sashimi plate highlighted by slices of White Tuna.

INGREDIENTS For the Salad

12 oz of Porterhouse or Rib Eye beef
2 Belgian Endive. (sliced thinly, trimmed, washed & dried)
1 C torn fresh Mint leaves (trimmed, washed and dried)
1/4 C minced sweet white Vidalia onion
1 medium Cucumber, peeled, cut in half lengthwise, seeded & diced
Juice of 1 Lime
1 TB of Fish Sauce (Nam Pla, available at Asian markets, or more to taste)
1/2 tsp of Cayenne (or to taste)
1/2 tsp of Sugar (to taste)
Peanuts

METHOD

1. Start a charcoal or wood fire or heat a gas grill or an oven broiler. Oven rack should be about 4 inches from heat source. Grill or broil Beef until medium rare, 3 minutes a side. Set aside to cool.

2. Toss the Endive with Mint, Onion & Cucumber. Combine all of the remaining ingredients with 1 TB of water. Mixture will be thin and you may want to increase the seasonings. Toss Salad ingredients (except for the beef) and Dressing and remove to a platter. Reserve the Dressing remaining at bottom of Salad bowl.

3. Slice the cooled down Beef, reserve the Meat’s juice. Combine these juice with the reserved Salad Dressing at bottom of the bowl. On two plates, lay slices of Beef over the Salad, drizzle Dressing all over, add the Peanuts & serve.



RECIPE
Serves at least 8

A CookTale

Our friend Oxana, who has run Phil, Rita and Lucy Silvestri’s home and life for the past two decades, was the inspiration for this dinner. Cathie spent an evening with the family last week, and when I called, Oxana picked up the phone. I out of habit asked “what was dinner?” The answer was “Russianburgers”. They turned out to be oval-shaped Burgers made with a Meat Loaf mix and special Spices and served with Sour Cream. “Sour Cream, Is everything in Russia served with Sour Cream?” Her response was, “what’s better?” My recipe, traditional in our kitchen, is from America’s favorite Cook’s Illustrated, and if there was a Food Olympic, it’s guaranteed to bring home the Gold and a few slices for dinner.

INGREDIENTS

2 tsp Vegetable Oil
1 Onion, chopped in a medium dice
1 Red Bell Pepper chopped the same way
2 Garlic Cloves , minced
2 large Eggs
1/2 tsp dried Thyme
1/2 tsp table Salt
1/2 tsp ground black Pepper
2 tsp Dijon Mustard
2 tsp Worcestershire Sauce
1/4 tsp Hot Pepper Sauce
1/2 C whole Milk or Evaporated Milk
2 lb of a top quality Meatloaf mix
2/3 C Saltine Crackers , crushed (about 16),
1/3 C minced fresh Parsley Leaves
3 Slices of Bacon (lengthwise depending on loaf shape)
кислая сливк Sour Cream (optional)

METHOD

1. Heat oven to 350 degrees.

2. Heat Oil in medium skillet. Add Onion & Garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire Sauce, Pepper Sauce, Milk or Evaporated Milk. Add Egg mixture to Meat in large bowl along with Crackers, Parsley, & cooked Onion and Garlic. Mix with a fork until evenly blended and Meat mixture does not stick to bowl. (If mixture sticks, add additional Milk or Evaporated Milk, a couple tablespoons at a time until mix no longer sticks.)

4. Turn Meat mixture onto work surface. With wet hands, pat mixture into an approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Arrange Bacon slices lengthwise over loaf, overlapping slightly and tucking Bacon tip ends under loaf.

5. Bake Loaf until Bacon is crisp & loaf registers 160 degrees, about 1 hour.
Cool at least 20 minutes before slicing.


RECIPE
Serves 2

A CookTale

What remained from Sunday’s great Rib Eye was at least half of the original 2-1/2 pounds with the bone. Ample enough to add to an assembly of sauteed fresh Vegetables into what is for some unknown reason is known as Hash. Leftovers turned into the next evening’s dinner is a meal we look forward to, as we surely did last evening. Four delicious plates on two evenings from one delicious slab of Beef.

INGREDIENTS

12 oz of leftover Rib Eye Steak (or Porterhouse)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 Green Bell Pepper (cut to a 3/4″ dice)
1 large Red Onion (cut to a 3/4″ dice)
6 large White Mushrooms (quartered)
1 Russet Potato (cut to quarters)
3 Garlic Cloves (thinly sliced)
2 oz of Veal Demi-Glace (dissolved in 1/3 cup of water)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)
Thyme Leaves

METHOD

1. Prepare the first 7 ingredients as suggested. Place each in individual bowls.

2. Heat a small saucepan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi-Glace. Whisk until dissolved to a rich Stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the Vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Rib Eye, but add it to the bowl.

4. Remove the contents of the bowl to the saute pan, add the enriched Stock & gently toss it together. Sprinkle on the the Thyme Leaves.

5. Ready to plate.


RECIPE

Serves 2 generously

A CookTale

Cathie called Fred Brill, meat manager of Adam’s Fairacre Farm, to order a well marbled prime Rib Eye. Our guess is that Fred misunderstood and thought Cathie was planning on a dinner party for a group. What she brought home was an exquisite slab of Beef that weighed well over two pounds, and that was just for the two of us. The meat was wonderful, and the leftovers will make a terrific Hash. Thanks Fred for misunderstanding. And make sure you do it again.

INGREDIENTS

Rib Eye Steak 1-1/4″ to 1-1/2″ thick
Kosher Salt & Black Pepper
EVOO

METHOD

1. Heat a cast iron pan to searing hot. Heat the oven to 425 degrees F.

2. Well season the Steak. Add to the pan & sear for 3 minutes a side, using a grill press to achieve strong sear marks.

3. Place in the oven for about 10 minutes. Using an instant internal thermometer, check the temperature. 120 degrees is rare, the way we prefer.

4. Allow to rest for at least 5 minutes for the juices to recirculate.


RECIPE

Serves 2 generously

A CookTale

Cathie called Fred Brill, meat manager of Adam’s Fairacre Farm, to order a well marbled prime Rib Eye. Our guess is that Fred misunderstood and thought Cathie was planning on a dinner party for a group. What she brought home was an exquisite slab of Beef that weighed well over two pounds, and that was just for the two of us. The meat was wonderful, and the leftovers will make a terrific Hash. Thanks Fred for misunderstanding. And make sure you do it again.

INGREDIENTS For the Rib Eye Steak

Rib Eye Steak 1-1/4″ to 1-1/2″ thick
Kosher Salt & Black Pepper
EVOO

METHOD

1. Heat a cast iron pan to searing hot. Heat the oven to 425 degrees F.

2. Well season the Steak. Add to the pan & sear for 3 minutes a side, using a grill press to achieve strong sear marks.

3. Place in the oven for about 10 minutes. Using an instant internal thermometer, check the temperature. 120 degrees is rare, the way we prefer.

4. Allow to rest for at least 5 minutes for the juices to recirculate.

RECIPE For the Roasted Yukon Gold Potatoes

Serves 2

A CookTale

Potatoes prepared in this simple fashion are delicious. Oven roasting gives them a rich brown color, a slight char, and a softness that melts in your mouth with each bite. I’m certain that prepared and roasted in this manner will be a satisfying experience.

INGREDIENTS

3/4 LB of Yukon Gold Baby Potatoes
Kosher Salt & Black Pepper
2 TB of EVOO

METHOD

1. Heat the oven to 425. degrees F

2. In a large bowl add all the ingredients & gently toss together

3. Transfer to a baking sheet, in a single layer & roast for 35 minutes,or until cooked through & attractively roasted.

RECIPE For the Baby Sweet Peas

Serves 2

A CookTale

A carry over from my life years when there was limited fresh vegetables to be found at green grocers, or mothers never had enough time. Yes, the peas were canned Del Monte, Cathie raised an eyebrow, and I had a smile on my face. Some habits are never outgrown. As the saying goes, to each his own.


RECIPE

Serves 2

A CookTale

What turned a Steak and Potatoes dinner into something more interesting was the Vegetable combination, roasted in a hot oven. The Filets from Smokehouse Of The Catskills were up to par, and a simple grilling in a cast iron grill pan brought out the best in them. The Vegetable required a bit more preparation attention, but as the saying goes, you get out what you put in…in this case, deliciousness!

INGREDIENTS The Vegetables

12 oz of Baby Yellow Potatoes (quartered)
Box of frozen Baby Artichokes (defrosted)
2 Large Shallots (thinly sliced)
2 Garlic Cloves (sliced)
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 425 degrees F.

2. Add all the Vegetables in a bowl & add 2 TB of EVOO. Gently combine.

3. Transfer from the bowl to a baking sheet. Roast for 35 minutes, or until they begin to show charring.

4. Remove & allow to cool for 5 to 10 minutes.