Tag Archives: beef

A Tantalizing Collection of Soups and Stews

A Tantalizing Collection of Soups and Stews | mjskitchen.com

When the cold weather just doesn’t want to go away, there is nothing better than a steaming bowl of soup or stew.  Below is a collection of soups and stews that will not only warm you up, but make you feel good from the inside and out.  And no matter what your diet – vegan, gluten-free, dairy-free or carnivore – you’ll find several soups to keep you warm, healthy and happy. Continue Reading →

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The Quintessential Green Chile Cheeseburger

It’s a great weekend for a Green Chile Cheeseburger don’t you think?

The quintessential Green Chile Cheeseburger | mjskitchen.com

 

New Mexico’s chile season is upon us!  Yesterday I went over to one of my favorite local suppliers, Sichler Farms, and bought my first 10 pounds of chile for 2014 – 5 pounds of medium and 5 pounds of hot.  When I got home I couldn’t wait to try it, so I lit up the grill and started roasting and peeling.  For supper we made the Quintessential Green Chile Cheeseburger.  Both of us agreed that, even though we’ve eaten A LOT of green chile cheeseburgers in our lifetime, this was the best hamburger we had ever made and possibly ever eaten.  Every bite was a burst of spicy, meaty chile complemented with the sweetness of Golden Jubilees picked fresh from our garden.  A burger can’t get much better than this.

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Stovetop Smoked Beef Tri-Tip with Bourbon Sauce

A flavorful and tender beef tri-tip smoked on the stovetop in less than 30 minutes. mjskitchen.com

 

Don’t let the word “smoked” scare you away from this recipe.  With the right equipment, beef tri-tip can be smoked on the stovetop in less than 30 minutes!  All you need is a good dry rub and a stovetop smoker with a few mesquite “chips”.  The stovetop smoker that we use is the Cameron Smoker. As you can see in the pictures below, ours has had a lot of use over the years.  We’ve had it for about 30 years and it’s been a great little smoker for year round smoking of proteins such as beef, duck, turkey, pork, and fish.  This Smoked Beef Tri-Tip with Bourbon Sauce is my favorite thing to smoke but only just a little ahead of alder smoked wild salmon.

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Shepherd’s Pie, New Mexico Style

Shepherd's pie with New Mexico Red chile sauce

 

Several months back one of my nieces posted on her Facebook page a picture of a Shepherd’s Pie she had made.  It looked delicious and made me aware that I had never made one and I’m not sure if I had ever eaten one. Growing up my mother made a lot of casseroles with meat and veggies topped with potatoes, biscuits or cornmeal mush, but I don’t remember anything being called “Shepherd’s Pie”.  Now that I’ve made one, I realize that I’ve been missing out on a delicious little classic.

I’d like to thank Andy of Today’s the Day and Today’s the Day I Cook for giving me that push I needed to make this dish.  Andy is the hostess of the Daring Cooks’ December 2012 challenge. She shared with us a traditional French Canadian classic, the Paté Chinois, also known as Shepherd’s pie, cottage pie, fish pie, St Stephen’s Day pie and even Shepherdless Pie. When Andy stated, “If one dish says comfort food.. this one is it!”, I was hooked.  It’s definitely the season for comfort food, so I accepted the challenge and got to cooking.

I tried to stay as close to the heart of Shepherd’s Pie as I could; however, like most recipes, I had to give it my own personal little twist.  This recipe keeps the traditional layers of meat and potatoes, but between these two layers is a layer of sauteed mushrooms followed by a layer of feta cheese.  The meat mixture is ground beef and Mexican chorizo, corn and a touch of New Mexico red chile sauce. (Bet you didn’t see that coming. 🙂 ).  The result was amazing!  I can’t believe it took me so long to make this dish!
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Mafe’ – A West African Stew

This version of Mafe is a stew with beef, tomatoes, peppers, and peanut butter. #mafe @mjskitchen |mjskitchen.com

 

I love eating peanut butter straight from the jar.  I’m not a big PB & J eater, but I do love sticking my finger spoon in the PB jar and scooping up a mouth full of peanut butter. So what does peanut butter have to do with Mafe’?  Mafe’ is a west African stew with a peanut butter sauce as the base.

German Mama of Arepas to Zwetschgen, the host of Cook Around the Globe selected West African cuisine for October, another region of the world with a cuisine I am totally unfamiliar with – until now.  While surfing several sites I kept coming across recipes called mafé, groundnut stew, and chickennat.  All of the the dishes were stewlike, one pot meals that used at least 1 cup of peanut butter in the sauce.  Most used a meat such as beef or chicken, and the recipe I selected mentioned a vegetarian version.  Since I’ve never really cooked with peanut butter, I decided to go for it.

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Grilled Flank Steak

Soy-Port marinated grilled flank steak

A 1.5 to 2 pound grilled flank steak provides the two of us with 3, sometimes 4 meals. We’ll usually make at least two meals from the steak before freezing the leftovers for another week. However, sometimes none of the steak makes it to the freezer. So how do we make 2 to 4 exciting meals from one flank steak in one week? I use the perfect marinade that allows the steak to be used in many, many ways.

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