Tag Archives: steak

7.13 – Fittest Chili on Earth

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After a full year of trying to pick up heavy things and become more useful, I am at least able to truly understand and appreciate Rich Froning’s snatch.  I am also getting pretty good at meat-themed dinners, including this paleo feast thrown in honor of the first night of the 2012 Crossfit Games.

Inspired by earlier chili experiments at Joe’s apartment, I decided to go for maximum meat and flavor.  While I prepared the food, Joe did a little games decorating.

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Fittest Chili on Earth
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1 lb grass-fed ground beef
1lb pork sausage
1 12oz sirloin steak, finally chopped (I got nervous there was not enough meat so stole this from Joe’s fridge)
2 bell peppers, finely chopped
2 jalapeno peppers, finely chopped
1 large spanish onion, peeled and diced
1 16 oz can of diced tomatoes with their juice
4 cloves garlic, peeled and minced
4 dried guajillo or pasilla chiles, soaked in warm water for 20 minutes, stemmed and finely chopped
1/2 cup beef stock
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
4 tbsp chili power (Joe likes to go heavy on this)
1 tbsp ground cumin
1 tbsp granulated garlic
1 tbsp hot sauce of your choice (we used cholula)
1/2 tsp ground cinnamon
1/2 tsp cayenne
Salt and Pepper to taste

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In a crock pot combine all ingredients above and mix together with your hands.  The meat and veggies should become the consistency of loose meatloaf.  Cook in crock-pot on high setting for 12 hours, overnight is the best plan. Add a little beef stock if needed during the cooking process, or if too runny, finish the last hour with the lid off to thicken.

Garnish with guacamole

Results
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To ensure the that the event was judged fairly, we invited Coach (and part owner of CrossfitNYC) Court Wing to our Games Day Feast.  After three helpings, Court snuck away with a container of leftovers… “to share with his family.”

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The boys (Joe and my brother, Mr. Will) waited until everyone else went home to polish off an extra lb of Heritage Meats

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…and snuggle. Just like two peas in a pod.

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6/29 – Europe Night @ 12Rollingwood

This post is long over-due, I know.

In late February I took my mom, little brother, and Paul on their first trip to Europe.  We started in London, took the train to Margraten, and then finished up in Berlin, checking out various WWII relics along the way.  Tonight we will look at pictures, laugh about the adventures, and try to recreate the food.

~Menu~
London: Steak and Guinness Pie
Margraten: Steak Tartar
Berlin: Currywurst and soft pretzels*

Steak and Guinness Pie
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1 & 1/2 lb stew beef, cut into 1″ cubes
2 tbsp lard
1 medium yellow onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 cloves garlic, peeled and crushed
1 bottle of Guinness
1 10 3/4 oz can of double strength beef broth (or reduced homemade)
1 tsp dried thyme
1 tsp ground pepper
Salt to taste (note stock is salty and I didn’t need to add any, so taste first)

Use crust recipe from Apple Pie on blog, just skip the sugar and add a little pepper for a more savory take.

In a dutch oven, or other heavy sided pot with a lid, melt 1 tbsp lard and brown beef cubes. Remove beef and set aside. Add second tbsp lard and saute onion, carrot, celery and garlic until softened.

Add browned beef, Guinness, beef broth, thyme and pepper back to the pot and reduce heat to medium low, so that stew just simmers. Cover pot and simmer at least 1 hour. I let mine go about 1h 20m. You’ll know the stew is done when you can break up the beef with the back of a wooden spoon.

Break up all beef with a wooden spoon in the pot and simmer another few minutes with the lid off until the stew is thick with very little liquid left. Turn off heat and let cool slightly while you make the crust.

My crust recipe is very forgiving and does not need to be refrigerated. Make crust following recipe for apple pie and roll out half to fill a standard pie pan. Fill with beef stew. If stew is a little runny, perfect, if it seems almost dry, add in a little more Guinness to keep it moist while baking. Roll out second half of dough, cover pie, seal edges and cut a few vents.

Bake at 375 for about 40 minutes until crust is brown and insides are bubbling. I like to serve mine at room temperature, but if you can’t wait, it’s okay.

Steak Tartar
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Okay I know it’s not necessarily Dutch, but we did eat it in Maastricht, and we served french fries and mayonnaise on the side to increase authenticity. I did mine without raw egg, only because the eggs in my mom’s fridge were old. Don’t be afraid to swap mayo in recipe for a yolk if you have a fresh one, it is better. ***recipe contains raw meat. Duh.

8 oz fresh-from-the-butcher sirloin, trimmed
1 tbsp fresh parley, chopped
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
A little Tabasco
2 tbsp capers packed in water, drained
Salt and pepper to taste

Immediately before serving, finely chop beef by hand, or in a food processor. Mix in all other ingredients to combine. Serve with small toast points, or just forks if you’re a true carnivore.

If you do not finish it all, do not serve again raw. You can, however, cook the rest up as a little burger or meat balls. They will be delicious!

Currywurst
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Bratwurst (we bought ours from the local butcher)

Ketchup (sure Heinz works too)
1 tbsp olive oil
1 medium yellow onion, finely diced
1 14.5 oz can whole peeled tomatoes, drained)
1 tbsp brown sugar
1/2 cup cider vinegar
Pinch powdered mustard
Pinch Allspice
Pinch ground Cloves
Pinch ground Mace
Pinch ground Cinnamon
1 bay leaf
Salt and pepper to taste

Medium to hot curry powder

Combine onion and oil in a medium sauce pan and saute until translucent.  Add in all ingredients before salt and pepper, and saute for 45 minutes on low until a thick paste forms.  Remove bay leaf and turn off heat.  Puree sauce until smooth and add salt and pepper to taste.  Sauce will keep in the fridge 3-4 weeks.

Cook bratwurst on the stove, or grill.  Top with ketchup sauce and sprinkle with curry powder to serve.

*Mr Will made the soft pretzels from Alton Brown’s recipe online.  I highly recommend, they were amazing.

Results
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With a meal of sausage, meat pie, raw beef, pretzels and french fries, it’s hard to imagine anyone being able to go back for seconds…yet Paul managed to have a second piece of meat pie.

 

I completely agree. It was so good and beefy, much more British than my previous attempts!

Addendum

5.27 Memorial Day, on the road

It’s a sad fact, but I’ve only managed to maintain one close relationship from high school. Fortunately my one friend, Adam, not only knows me better than most, but also shares my love of food.

Earlier this year Adam brought his wife to NYC to spend a weekend. In true Katie-Resch fashion, I showed them my city through a tour of my favorite eating and drinking establishments. Upon returning to their home in Cincinnati, Adam called to inform me that The City had changed them, and they would no longer go without the finer foods in life. They also cordially invited me to a culinary weekend in Cincinnati as soon as I could get away.

My New York apartment is missing the prerequisite grill needed to adequately celebrate Memorial Day, so i decided this would be the prefect time to crash with friends who owed a backyard, and took Adam and Stephanie up on their gracious offer.

My weekend was a whirlwind of caviar and martinis, including a delicious dinner at Slims and the obligatory snack of Cincinnati 5-way. (No offense Skyline, but the local diners really do it best.)

On Sunday, we decided it was time for a full Memorial Day throw-down utilizing Adam’s amazing backyard kitchen hearth. We began with a trip to Findlay Market where I picked up veggies, organic couscous and some large shrimp, and Adam picked up a beautiful 2″ thick, 2.5LB Porterhouse steak.

After a quick stop to a competing BBQ, we came home about 6pm to begin cooking.

Memorial Day Feast
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1. Patriotic Caviar and Crackers with Creme Fresh
2. Olive Tapenade
to start:

Stephanie came up with a fantastic idea to satisfy my need for patriotic food on national holidays. After being inspired by an image of red caviar and cream cheese molded into a candy cane on our box of caviar, Stephanie proceeded to die half our creme fresh blue and create a patriotic and delicious treat. I rounded out the appetizers with some olive and honey tapenade and Adam provided martinis.

Findlay Market Salad

To cleanse the pallet, post roe-Americana, I made a simple salad of fresh orange tomato, red onion, avocado and goat cheese, dressed with Balsamic, olive oil cracked pepper and kosher salt.

Grilled Shrimp and Coucous salad

The one thing I truly grill well is shrimp in the Alton Brown-recommended fashion. I cleaned and de-veined the shrimp I picked up at Findlay and proceeded to soak 20 minutes in a brine of sugar, salt, cracked pepper, diced red onion, red pepper flakes, garlic, soy sauce and a little white vinegar and olive oil. Shrimp is then skewered and grilled 5-10 minutes, until shells are pink and shrimps are firm to the touch. I add a bit of hoisin sauce for dipping as well.

Adam took care of starting a maple wood fire while I prepped.

Steak Frites

Adam expertly grilled our steak while double-frying fires in his kitchen.

Fin

After our marathon of eating we finished off our night with lemon-basil sorbet from Findlay, limoncello and Bakers by the fire.

Results
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JL was not able to participate in the Cincinnati road-trip, so I figure it’s my duty to vote as I am the guest this evening.

Alright I’m embarrassed, but I finished every last french fry. They were amazing.

Host Highlights

Anti-avocado-Adam not only ate the avocados in my salad, but managed to clean his salad plate.

Cooper Pratt became so caught up in the delicious smells that he “accidentally” ate an olive. He also finished the entire porterhouse bone in an impressive 15 minutes.

Baxster Pratt spent a lot of time on the guest bed awaiting my return. I’m hoping he was trying to send me a culinary message?