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Beef

Smoked Beef Ribs

Smoked Beef Ribs

With Honey, Orange and Chipotle Sauce

Posted on August 26, 2011

Beef ribs are gigantic. They’re savoury and huge and oh so good. When I serve them on a plate, I am minded of the Flintstones, when the waitress brings out the ribs and puts them onto Fred’s side of the car, and the whole thing tips over. You have to watch out for that if you’re using paper plates.

This citrusy, smokey beef dish goes great with a good Creamy Cole Slaw and even better with a Jack Daniel’s Smoky Sour Cocktail.

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Grilled Beef Stroganoff

Grilled Beef Stroganoff

A fiery take on an old classic

Posted on July 29, 2011

Greetings to you once more my hungry friends.

Last night I was craving some Beef Stroganoff. I have had some different variations in the past, including the hamburger helper version, and one by an aspiring chef. I thought to myself that I should make some but I wanted to do it using the grill. But before I get into that. I want to share a little of the history of this dish.

 

The first known version of this dish was published in a classic Russian cookbook in the 1860′s. Around 1912 someone decided to add mushrooms and onions. This iteration was served with crisp potato straws, like frizzled onions, and made with tomato paste. The dish became quite popular after Russia fell and was served in many restaurants in China before the Second World War, where this dish and many variations of it, was brought to North America by service men and immigrants.

So there you have it. A brief history on this delicious dish. I was surprised to find that the dish came from Russia, having not known anything other than it’s a yummy dinner before now. And as with many recipes over the years, I have now made a new variation to it. Here we go.

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Meatballs

Meatballs

on the Grill

Posted on July 19, 2011

Over the weekend I made Sliders, but because you can’t easily get 1/3 lb. of ground meat, I had a bit left over from the slider recipe. SO I added some extra spices and stuff and made meatballs.


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Planked London Broil

Planked London Broil

with Bubble and Squeak

Posted on July 11, 2011

Good Monday everyone. Today I would like to tell you about the London Broil.

I guess it all started on Friday evening when I was thinking about dinner for the weekend. On Saturday my mother, grandmother and I were going to see the production of Billy Elliot, and I thought that a UK themed dinner would be a grand idea. So off I went in search of something interesting to cook after seeing the spectacular play. The London Broil popped up in my searches, so I dug a little further. It would appear that this dish is not from across the pond at all, but a North American invention of marinated Flank Steak, grilled and sliced thin across the grain.

Canadians have this thing where they like to make stuff their own. The London Broil is no different. We have taken the flank steak and butterflied it, then wrapped it around ground meat. The filler meat depends on the area, Toronto uses ground Flank Steak mixed with herbs and spices etc., St. Catherines prefers to use a pork sausage (sans casing), you can even find your London Broil stuffed with veal in some areas.

For more information on the London Broil, visit the Wiki page.

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Grilled Sirloin Steak

Grilled Sirloin Steak

with Caramelized Onions and Mushrooms

Posted on July 04, 2011
What a fantastic long weekend. Cottage, company and food. Had these sirloins with caramelized onions and mushrooms with my twice baked potatoes, what a treat! We were all stuffed, but not so stuffed that we couldn’t have s’mores later while watching the fireworks.
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Bacon Wrapped Awesome

Bacon Wrapped Awesome

(A.K.A. Meatloaf)

Posted on June 28, 2011

Experimenting one day, I began throwing the ingredients for a meatloaf into a bowl. Soon other things were going in and on. Then I threw it onto my Napoleon and…

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Coffee-Rubbed Grilled Porterhouse

Coffee-Rubbed Grilled Porterhouse

with a Roasted Garlic and Orange Vinaigrette

Posted on May 04, 2011

It strikes me that I have not posted more beef recipes on this blog. I am making up for that right now with Steak. Okay so one would think that coffee and oranges would go better with breakfast than with steak, but I am here to tell you right now that is a misconception! This steak is rich and juicy. Well just try it and see!

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Grill-Roasted Eye of Round

Grill-Roasted Eye of Round

Korean Style

Posted on April 01, 2011
A western spin on this traditional Korean dish. Grill Roasted Eye of Round is a delicate beef dish, generally served sliced thin on a leaf of Bibb lettuce, topped with sesame seeds and minced hot peppers or kimchi. Then the leaf is then rolled and eaten.
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