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Archive for the ‘Main Dish’ Category

Makes 6-8 servings

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper, chopped
  • 2-4 garlic cloves, diced and smashed
  • 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
  • 1 (15 1/4 oz) can whole kernel corn
  • 1 (15 oz) can tomato sauce
  • 8 oz elbow macaroni
  • 1-2 tbsp chopped parsley
  • Salt and pepper
  1. Prepare elbow macaroni according to directions on package until al dente. 
  2. Save a little of the pasta water in case you need it later to loosen the sauce. 
  3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
  4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

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Makes 4 servings

  • 4-5 lbs beef short ribs, cut into pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 12 oz bottle chili sauce
  • 1/2 cup beer or orange juice
  • 2 tbsp minced onion
  • 2 tbsp cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  • 2 tsp sugar
  1. Sprinkle ribs with salt and pepper. 
  2. Combine remaining ingredients in a medium saucepan.  Bring to a boil over high heat; reduce heat and simmer 5 minutes.  Set aside. 
  3. Preheat grill to medium-high heat. 
  4. Grill ribs for 20 minutes, turning frequently.  Baste ribs liberally with sauce and continue to cook another 20 minutes.

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Makes 4 servings

  • 1/2 cup Zesty Italian Dressing
  • 2 boneless beef sirloin steaks (1 lb.)
  • 1/2 cup Steak Sauce
  1. Pour dressing over steaks in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks with dressing. Refrigerate 30 min. to marinate.
  2. Preheat grill to medium-high heat. Remove steaks from marinade; discard bag and marinade.
  3. Grill steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush steaks with steak sauce; let stand 10 min. Cut into thin slices to serve. Garnish with grilled cherry tomatoes, if desired.

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Makes 4 servings

  • 4 boneless beef top loin steaks, cut 1 inch thick (about 1-1/2 to 2 pounds total)
  • 6 cloves garlic, thinly sliced
  • 2 medium onions, coarsely chopped
  • 1 teaspoon olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 medium nectarine, chopped
  • 2 teaspoons snipped fresh applemint, pineapplemint, or spearmint
  • Fresh applemint, pineapplemint, or spearmint (optional)
  1. Trim fat from steaks. With the point of a paring knife, make small slits in steaks. Insert half of the garlic into slits. Wrap steaks in plastic wrap; let stand at room temperature up to 20 minutes. (For more intense flavor, refrigerate up to 8 hours.) Sprinkle with salt and pepper.
  2. Meanwhile, for relish, in a large nonstick skillet cook onions and remaining garlic in hot oil over medium heat about 10 minutes or until onions are a deep golden color (but not brown), stirring occasionally. Stir in vinegar and honey. Stir in nectarine and the 2 teaspoons mint; heat through.
  3. Grill steaks on the rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Serve the relish with steaks. If desired, garnish with additional mint.

Make-Ahead Tip: Up to 8 hours ahead insert garlic slices into meat. Wrap and refrigerate.

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Makes 2 servings 

  • 2 (1-inch-thick) beef tenderloin steaks (about 3/4 lb.)
  • 2 tablespoons purchased pesto
  • 1 teaspoon oil
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  1. Heat grill. With narrow sharp knife, make a 1-inch slit in one side of each steak. Make a pocket in each steak by moving knife around inside of steak. DO NOT ENLARGE THE 1-INCH OPENING.
  2. Spoon half of pesto into each steak, spreading it around the inside of the steak. Brush all sides of steaks with oil; sprinkle with salt and pepper.
  3. When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 11 minutes or until of desired doneness, turning once.

Note: To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

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Makes 2 servings

  • 2 tablespoons Dijon mustard
  • 2 tablespoons frozen (thawed) pineapple juice concentrate
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless skinless chicken breast halves (5 oz each)
  • 1 teaspoon olive oil
  • 2 slices (1/2 inch thick) fresh pineapple, rind removed
  1. Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
  2. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
  3. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
  4. Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

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Makes 8 servings

Roast:

  • 3 large cloves garlic, crushed through a press
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1 (4 lb) boneless beef rib eye roast, trimmed and tied

Madeira Sauce:

  • 2 tbsp all-purpose flour
  • 1 cup Madeira wine
  • 1 large shallot, minced
  • 2 cups beef broth
  • 1 (3 inch) rosemary sprig
  • 1 tbsp tomato paste
  • rosemary and thyme sprigs, for garnish (optional)
  1. Roast: Preheat oven to 375°F.  Mix garlic, rosemary, thyme, salt, and pepper.  Rub over roast.  Place roast, fat side up, on rack in large roasting pan.  Roast 2 hours for medium-rare (internal temperature 145°F) or longer for desired doneness (150°F for medium; 160°F for well-done).  Remove roast to a carving board; cover loosely with foil to keep warm. 
  2. Discard all but 2 tbsp fat from roasting pan; place pan over 2 stove-top burners over medium heat.  Whisk in flour and cook, whisking, 1 minute.  Add wine and minced shallot; bring to a boil.  Boil 3 minutes.  Add broth and rosemary sprig; bring to a boil.  Stir in tomato paste and accumulated juices from roast; boil gravy 5 minutes, until slightly thickened.  Strain gravy through sieve. 
  3. Carve roast into 1/4 inch thick sliced.  Serve with gravy.  Garnish plates with herbs, if desired.

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