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Corned Beef On Rye

Corned Beef On Rye

With Horseradish Slaw & Irish Cheddar

Posted on March 17, 2016
I made Corned Beef On Rye With Horseradish Slaw & Irish Cheddar after trying a sandwich at Panera. It was a meaty Panini, and was full of delicious. Being St. Patrick’s Day, I needed to Irish things up a little. So after making homemade Corned Beef, I decided to make an amazing Panini of my own. The trick? The secret? Horseradish Mayo.
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Beef Stroganoff

Beef Stroganoff

with Caramelized Onions

Posted on February 10, 2016
Beef Stroganoff with Caramelized Onions is super flavorful and the perfect winter dish. When you want something filling that will warm you from the inside out, this is the meal for you. I used the Napoleon Stainless Steel Wok for this, and it worked out perfectly. The deep vessel held everything easily. When I went to serve this, I decided to put the dish into oven-safe ramekins, going for a French Onion Soup kind of feel. I put a layer of beefy goodness on the bottom, added some noodles and cheese, another layer of stroganoff and then topped with cheese. I threw them on the grill, in front of the rear burner for about 3 minutes to melt the cheese on top. It was a stroganoff parfait… Parfoganoff?
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The Best Prime Rib Ever

The Best Prime Rib Ever

You will never cook it another way again

Posted on February 03, 2016

Prime Rib is a luxury cut of beef. The worst possible thing to happen would be for you to overcook it. You won't have to worry about that with this recipe. When you serve The Best Prime Rib Ever off the grill, you will never go back to whatever way you were cooking it before. A beautiful crisp crust, meat grilled to the perfect medium rare, succulent, tender, fragrant. This will be the best Prime Rib you have ever had. 

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Flank Steak Lettuce Wraps

Flank Steak Lettuce Wraps

With Sriracha Sauce

Posted on January 27, 2016
I’ve eaten way too much starchy foods recently. Wishing to lighten things up without sacrificing taste, I made these Flank Steak Lettuce Wraps With Sriracha Sauce in the Napoleon Stainless Steel Wok. They’re super delicious, and easy to make as spicy as you want (or not). I also learned a new technique for making your meats just like your favorite Asian restaurants.  You know that super soft and succulent meat? The technique is called velveting. The procedure usually involves coating the meat in a cornstarch mixture then blanching it in oil. Who has time for that craziness? I used water and oil instead and the results are amazing. Typically tough flank steak is now super tender thanks to this recipe.
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Pepper Crusted Water Buffalo Filet

Pepper Crusted Water Buffalo Filet

With Squashed & Crispy Roasted Potatoes

Posted on January 21, 2016
When I visited the Water Buffalo Festival in September I got my hands on a bunch of great cuts of buffalo meat. The filets have been languishing in my freezer since then, but I felt the need to whip out a good steak recipe. That's when we had Pepper Crusted Water Buffalo Filet With Squashed & Crispy Roasted Potatoes. The intense pepper and the succulent meat paired beautifully. The pepper didn't overpower the unique, beefy-gaminess of the meat; which can happen often if you're not careful. Serving this with a dollop of sour cream on the crunchy potatoes helped too. That little bit of sour cream mixed with the juices and you got a sauce that instantly cooled the heat of a rogue peppercorn. Naturally the tenderloin (filet mignon) melted in your mouth too. Such a simple and decadent meal.
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Steak Diane

Steak Diane

With A Twist

Posted on December 10, 2015
Steak Diane is a  decadent little meal that is supremely enjoyable. The steak is tender and flavorful, the sauce is amazing, (But anything that is made with whisky and heavy cream would be right?), and everything else on the plate just makes it that much more delightful. I actually made this because I had nothing else in the house for food. I cook a lot and need groceries a lot, it's a thing. Anyway, I just happened to have some beef tenderloin, the ends that were trimmed from the Beef Wellington Recipe, the other ingredients... not so much, but it sure was delicious. 

 

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Rustic Slow Roast Beef

Rustic Slow Roast Beef

Succulent and savory

Posted on October 27, 2015
To be honest, I wasn't entirely sure what to expect from this recipe. It was a mystery cut of beef that was wrapped and had been lurking in the freezer for a while. When it was finished I wouldn't have been surprised to find either a succulent roast, or some sort of pulled beef-ness. We ended up with an amazing Rustic Slow Roast Beef dinner, cooked to a perfect medium rare. I have chills just thinking about when I sliced this mystery meat. In the end this cut was nearly as tender as a tenderloin, but not quite. Due to the low and slow nature of the recipe, I recommend using charcoal. 
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Peppercorn Crusted Steak

Peppercorn Crusted Steak

With Buffalo Milk Cheese

Posted on October 21, 2015
I am a huge believer in letting quality steak speak for itself. Simply seasoning a steak with pepper and salt, allows the beef to shine. That's why I made Peppercorn Crusted Steak With Buffalo Milk Cheese. Topping the steaks with this fragrant, creamy cheese was a flavor match made in heaven. 

When I visited Prince Edward County for a photography class last month, I had the intense pleasure of visiting some incredible cheese shoppes too. One such was Fifth Town Artisan Cheese Co. who had a cheese called "Where the Buffalo Roam". Made with local water buffalo milk, a higher fat content and oh so creamy delicious, this cheese is aged for a month, then washed in Chardonnay! It's like butter on the tongue, creamy, and slightly cheddar-y. Pairing it with the subtle flavors of beef and crushed peppercorns was probably the most genius thing I had done all week. 
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Grilled Beef Wellington

Grilled Beef Wellington

Beef Was Never So Good

Posted on October 07, 2015
I've been wanting to try making Grilled Beef Wellingtons for a very long time. Like since I started this blog. But time, bravery, money, there were a lot of factors that prevented me from just doing it. This Thanksgiving, however, I wanted to do something  different, special, spectacular. This is my first time hosting Thanksgiving for the family, they deserve it after helping my husband and I into the new house. So, emboldened by my incredible kitchen, and with uber support from everyone, I did it. 

Wellingtons are expensive. Beef is getting more and more pricy, and tenderloin is through the roof. But if you're going to do this, you want to spend the money on quality. It is worth it. This meal shut the mouths of 8 people. They were so in awe of the flavors, I can't believe how speechless they were. Among these guests was my younger sister. If she is telling you about something, there is no stopping her! This did. 

You want to impress? Make this. It's not nearly as scary as you would think. I did not make up the recipe, but instead gained inspiration from Chef Gordon Ramsay's infamous recipe. You know the one. I took a few liberties when it came to the preparation, but followed his guidelines. He's actually a great teacher. 
Posted in: Beef
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Teriyaki Beef Jerky

Teriyaki Beef Jerky

On The Smoker

Posted on September 01, 2015
We try to make it a point to make Beef Jerky every time the Apollo comes out. This Teriyaki Beef Jerky turned out amazing. Smoky, tender, little bitty crunchy bits... I won't bore  you with the poetry of how complex and wonderful the jerky tasted, needless to say however, that it was plain old YUM. Now, you may be asking yourself, how in the heck does the Sultana get all these different temperature smokes going on one smoker? That has crossed my mind, and I tell you how. These jerky bits only need about 3 hours to dehydrate, so you start them when you have started the smoker, so the temperature is still pretty low. You can get your pulled pork and ribs on at that time too, without too much worry. Then as the temperature rises, keep an eye on the jerky until it's done. Here's how it's done.
Posted in: Beef
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