How to make Cowboy Steak Recipe - The image of cowboys holding a steak on a stick over an open fire was my first impression of this recipe. Careful reading, however, indicates that the cowboy must have had a "missus" back at camp marinating this steak while her man was out rounding up the "doggies" (calves).
Ingredients:
1 (1-1/2- to 2-inch-thick) boneless chuck roast, preferably the first cut (5 to 5-1/2 pounds)
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon dried leaf rosemary
1/4 teaspoon mustard powder
1/3 cup red-wine vinegar
2 teaspoons freshly ground black pepper
Method:
Trim excess fat from roast. Place roast in a shallow baking dish or in a large, heavy-duty, plastic bag. Combine remaining ingredients and spread over both sides of meat.
Cover and refrigerate 24 hours, turning 2 or 3 times. The next day, preheat broiler or charcoal.
Broil meat about 5 inches from heat about 20 minutes on 1 side and 15 minutes on the other. Or, cook in a charcoal-fired smoke-cooker 5 to 6 hours or until meat registers 140F (60C) for rare or 150F (65C) for medium rare.
The long slow cooking combined with the initial marinating makes the meat very tender. To serve, cut across grain on diagonal.
Makes about 1 serving per 1/3 pound of uncooked meat.
Note:
Use an instant reading thermometer to check the temperature of the meat quickly. This is a type of thermometer designed for use with microwaved foods, also one that chef's carry around with them to check the temperature of sauces. The very slim stem on the thermometer allows an almost instant temperature reading.
This makes a great, economical, company dish! Look for a thick, boneless, first cut of the chuck at the meat counter. It is usually the least expensive of the chuck roasts. The thicker 2-inch cut will be juicier and more tender if you use a smoke-cooker.
Saturday, July 19, 2014
New Mexico Tamale Pie
How to make New Mexico Tamale Pie Recipe - This dish is credited to the Aztecs who served it to Cortes when he arrived in Mexico City. Traditional tamales are made with corn husks that have been soaked in water, spread with cornmeal mush made from masa, and sometimes topped with chili con carne.
Ingredients:
2-1/2 cups boiling water
1 cup yellow cornmeal
2 teaspoons salt
2 tablespoons butter
1/2 cup whole ripe olives
1/2 cup raisins
1 cup (4 ounces) shredded Jack or Cheddar cheese
Filling:
2 tablespoons vegetable oil
1/2 cup diced white onion
1 garlic clove, minced or pressed
1 pound lean ground beef
1/2 cup diced celery
1/4 cup diced green bell pepper
1 cup whole-kernel corn, fresh from the cob, frozen or drained, canned
1-1/2 cups chopped fresh tomatoes
1 cup sliced ripe olives
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
Method:
Boil water in a medium-sized saucepan. Stir in cornmeal and salt. Cook until thickened, stirring constantly.
Add butter. Cook, stirring, 20 minutes over low heat. Grease a 2-quart casserole. Spread cooked cornmeal over bottom and sides of casserole. Set aside while you prepare filling.
Preheat oven to 350F (175C). Pour filling into lined casserole.
Bake 45 minutes. Before serving, sprinkle top with whole ripe olives, raisins and shredded cheese. Return to oven just long enough to melt cheese.
Makes 6 to 8 servings.
To prepare filling:
In a heavy skillet, heat oil. Add onion and garlic. Saute over low heat 5 minutes. Increase heat to high and add beef. Brown meat, stirring constantly. Add celery, green pepper, corn, tomatoes, sliced olives and seasonings. Simmer over low heat 10 minutes.
Notes:
The husks are folded up to enclose the filling, tied with another strip of husk, then steamed until heated through. Tamale pie has basically the same ingredients without the corn husks and is baked in a casserole lined with cornmeal masa. It makes a great meal accompanied by a garlicky green salad and followed with a platter of fresh melons for dessert.
Ingredients:
2-1/2 cups boiling water
1 cup yellow cornmeal
2 teaspoons salt
2 tablespoons butter
1/2 cup whole ripe olives
1/2 cup raisins
1 cup (4 ounces) shredded Jack or Cheddar cheese
Filling:
2 tablespoons vegetable oil
1/2 cup diced white onion
1 garlic clove, minced or pressed
1 pound lean ground beef
1/2 cup diced celery
1/4 cup diced green bell pepper
1 cup whole-kernel corn, fresh from the cob, frozen or drained, canned
1-1/2 cups chopped fresh tomatoes
1 cup sliced ripe olives
1 tablespoon chili powder
2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
Method:
Boil water in a medium-sized saucepan. Stir in cornmeal and salt. Cook until thickened, stirring constantly.
Add butter. Cook, stirring, 20 minutes over low heat. Grease a 2-quart casserole. Spread cooked cornmeal over bottom and sides of casserole. Set aside while you prepare filling.
Preheat oven to 350F (175C). Pour filling into lined casserole.
Bake 45 minutes. Before serving, sprinkle top with whole ripe olives, raisins and shredded cheese. Return to oven just long enough to melt cheese.
Makes 6 to 8 servings.
To prepare filling:
In a heavy skillet, heat oil. Add onion and garlic. Saute over low heat 5 minutes. Increase heat to high and add beef. Brown meat, stirring constantly. Add celery, green pepper, corn, tomatoes, sliced olives and seasonings. Simmer over low heat 10 minutes.
Notes:
The husks are folded up to enclose the filling, tied with another strip of husk, then steamed until heated through. Tamale pie has basically the same ingredients without the corn husks and is baked in a casserole lined with cornmeal masa. It makes a great meal accompanied by a garlicky green salad and followed with a platter of fresh melons for dessert.