beef

Eating My Way Through the Alphabet: Letter T

What’s Cooking in Gail’s Kitchen? Home Cooking: Tiki Tacos! There was a time I could eat a dozen tacos at one sitting. Seriously. I was 20 years old, working two full time jobs and rode my bicycle everywhere! Nowadays, I show a little more restraint and stop after two tacos. But it’s still one of my favorite meals. Sometimes I use corn tortilla shells and other times I use flour. The shell determines which spices to use. Today it’s flour tortillas.

TIKI TACOS

Ingredients:

1 pound lean ground beef

1/8 teaspoon garlic powder

1 teaspoon cumin powder

1/2 teaspoon sea salt

1/8 teaspoon black pepper

8 flour tortillas

1/4 cup butter, melted

Lettuce, torn

Tomato, chopped

1 cup sharp cheddar cheese, shredded

1/4 cup jalapeño peppers, sliced

1/2 cup prepared salsa

Instructions:

Preheat oven to 350°. In a medium skillet, brown ground beef. Drain. Stir in garlic, cumin, salt, and pepper. Set aside. Brush one side of tortillas with butter. Spoon about 1/4 cup of meat mixture onto center of unbuttered sides. Fold in half; place on a baking sheet. Repeat until all tortillas are filled and meat is distributed evenly between them. Bake in the oven about 15 minutes or until tortilla shells are crisp. Remove from oven and serve with lettuce, tomato, and cheese. Spoon salsa over too and garnish with jalapeño pepper slices.

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? Home Cooking: Loco Moco! Living up to its name, this breakfast food is actually one of Hawaii’s local favorites. The serving size is so generous you might think it’s way too much for breakfast. I didn’t eat the rest of the day after trying it at a local restaurant there. However, when you prepare it at home, you have more control over serving sizes as well as the time of day for this meal. Basically, it is composed of four layers. The bottom is fried rice, the middle is a beef patty, the next is an egg over easy. And the top layer is a ladle of gravy. Don’t knock it till you try it!

LOCO MOCO

Ingredients for Rice Layer:

1 cup prepared brown rice

1 strips bacon, crisp and crumbled

1 sausage patty, crumbed*

2 ounces smoked sausage,

cut-up

2 tablespoons sesame oil

2 tablespoons onion, cut-up

*Hawaiians favor SPAM.

Instructions for Rice Layer:

In large skillet add sesame oil and sauté onions. Add remaining ingredients. Stir fry to blend flavors. Set aside.

Ingredients for Beef Patty Layer:

4 1/4-pound beef patties

1 can beef consommé

Dash of pepper

Instructions for Beef Patty Layer:

Cook beef in consommé until tender. I did this the day before in my slow-cooker. It’s worth the effort! Save the broth for turning into gravy.

Ingredients for Egg Layer:

4 fresh eggs

Instructions for Egg Layer:

Cook on stove to make eggs over-easy (or sunny-side up) so the yolks are still runny.

Ingredients for Gravy Layer:

1 cup beef consommé*

2 tablespoons flour

2 tablespoons butter

*Add water if necessary to make one cup of liquid.

Instructions for Gravy Layer:

Melt butter in saucepan. Add flour to the butter and stir to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the consommé juices and stir until thickened.

Now serve by assembling the layers in a shallow bowl: rice, beef, egg, and gravy. Loco Moco!

Dining Outside the Home: Burger Brasserie in Las Vegas, Nevada

Dining Outside the Home: Burger Brasserie in Las Vegas, Nevada! What happens when the French take an American classic and turn it into their own version of a sandwich? Give up? You get a number of gourmet burgers made of chicken, lamb, or beef with incredible toppings. Caramelized onions are a given. Gruyère, Bleu, and Brie cheeses are also an option, among others. And the buns…well, never mind ordinary white bread, it’s not even on the menu. After all, this is the Paris casino. Expect the best. If you’re feeling lucky, go for the $777 Burger. It’s made with Kobe beef and topped with lump Maine lobster. No worries, included is a bottle of Don Perignon Champagne. After all, this is Vegas.

Dining Outside the Home: Central BBQ in Memphis, Tennessee

Dining Outside the Home: Central BBQ in Memphis, Tennessee! Mention great southern barbecue on the streets of Memphis and you’ll find devoted fans spouting accolades for Central BBQ. Perhaps it’s the secret recipe of premium herbs and spices. It might be the meticulous preparation of slowly smoked marinated meats over seasoned hickory wood. Whether you prefer “wet” chicken, “dry” pork, “jerk” turkey, or “sweet heat” beef, slather on the sauce nice and thick. There’s no such thing as too much barbecue sauce. Pile on the slaw for a traditional topping. Life doesn’t get any better than this.

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? The Chow Down: Quest Fundido Poblano Dip! When my garden harvested a nice crop of poblano peppers, I was already counting the days until I would take these mildly rich green peppers and transform them into an earthy Mexican favorite. Poblanos, you see, are a cross between a jalapeño and a bell pepper. Hot, but not a scorcher, if you know what I mean. You may be more familiar with them in a popular restaurant dish called a chile relleno or another known as chile poblano. Either way, they’re amazing. 
QUEST FUNDIDO POBLANO DIP
Ingredients: 

2-4 chili poblano peppers

1/2 pound ground beef

1/2 teaspoon sea salt 

1/4 teaspoon cumin powder 

1/8 teaspoon garlic powder 

1/8 teaspoon black pepper 

8 ounces Monterey Jack cheese, shredded 

4 ounces feta cheese

Corn tortilla chips
Instructions:

Heat an iron skillet on the stove over medium-high setting. Place poblano peppers into pan. Allow peppers to blister and blacken. Turn with tongs to allow even roasting. When the peppers are charred and soft, transfer them to a covered bowl to steam and cool, about 10-15 minutes. When able to handle, peel skins and discard. Cut poblano peppers into strips or chop into smaller pieces. Layer in the bottom of a casserole dish. Set aside. In a medium skillet, cook ground beef over medium-high heat. Break into small pieces, turning often until ground beef is browned and crumbled. Drain, if necessary. Add sea salt, cumin powder, garlic powder, and black pepper. Mix well. Layer crumbled ground beef over poblano peppers. Top with shredded Monterey Jack cheese and feta cheese crumbles. Broil until cheeses are melted and golden brown in spots. Serve warm with corn tortilla chips. 

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? The Chow Down: Positively Popular Poutine! While traveling to Canada recently, I was taken aback by a friendly waitress who recommended a very popular dish on the menu made with crispy French fries, fresh cheese curds, and rich brown gravy. She called it Poutine. Like a deer in the headlights, I was completely frozen at the thought. So I shook my head no, thanked her, and ordered my fries plain. By the end of the meal I was convinced I had missed out on something spectacular. Practically every restaurant listed Poutine as their specialty. Some Poutine platters were loaded with bacon, others chunk lobster, beef brisket, jerk chicken, or sautéed veggies. One place even boasted “Award Winning Poutine” and stayed open til 4:00 a.m. just to meet the late-night cravings of college students. Maybe this dish will catch on, after all. 
POSITIVELY POPULAR POUTINE 
Ingredients:

2 pound bag of frozen extra crispy seasoned crinkle fries

Sea salt and black pepper, to taste

2 cups cheddar cheese curds, white and yellow 

1-2 tablespoons butter

2 tablespoons cornstarch 

1/4 cup cold water

2 cups beef broth 

Fresh parsley to garnish 
Instructions:

Preheat oven to 425°. Arrange frozen French fries in a single layer on a baking sheet. Bake 25-30 minutes until golden brown. Season with sea salt and black pepper, to taste. For the gravy, melt butter in a saucepan over medium heat. Do not scorch. Whisk together cornstarch and cold water until no lumps remain. Add cornstarch mixture to melted butter, stirring constantly. Gradually add beef broth, continuing to stir until all broth is used. Bring gravy to a boil, as you stir. Allow gravy to boil at least one minute to dissolve thickener. Reduce heat to low, stirring occasionally. Divide the crinkle fries among serving bowls. Cover each bowl with cheese curds. Ladle rich brown gravy over each portion. Garnish with fresh parsley. Serve immediately. 

Dining Outside the Home: Morton’s The Steakhouse in Cincinnati, Ohio

Dining Outside the Home: Morton’s The Steakhouse in Cincinnati, Ohio! With a stunning view of Fountain Square and a wait staff that aims to please, it’s easy to see why Morton’s Steakhouse on Vine Street sets the stage for an unforgettable experience. For starters let’s try a modern “Mortini” like Pimm’s Cup. Oh, my! A peek at the extensive menu, known for their aged prime beef and signature dishes, leaves one already planning another visit. But for now, relax and enjoy the anticipation of lavish delight. Perhaps a nibble or two of Jumbo Shrimp Cocktail, engulfed in a misty fog of dry ice as it makes a grand entrance to the table. Sublime. Prepare to share generous side portions for the ultimate dining extravaganza. After all, the grande finale is Soufflé for Two. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Hand-Packed Burgers! For a hamburger worthy of a gourmet chef, begin with a low-fat lean meat. Divide the ground beef or sirloin into four equal portions. Form each one a little wider than the bottom bun to allow for shrinkage during grilling. Press your thumb into the center to create a small well, or dimple. If you’re a perfectionist, choose a jar lid slightly larger than the hamburger bun. Line the lid with plastic wrap, press the meat into the shape, flip the patty, and continue on to the next one. That’s way cheaper than buying a hamburger press. The secret’s out. Now you choose. 
HAND-PACKED BURGERS
Ingredients:

1 pound ground sirloin or lean ground beef

1 beef bouillon cube 

1-2 tablespoons water

1/8 teaspoon steak seasoning mix

1 tablespoon olive oil

Sesame Seed Buns

Cheese of choice

Toppings 

Condiments 
Instructions:

Heat water to boiling. Add beef bouillon cube. Stir to dissolve. Fold into ground beef. Sprinkle steak seasoning into meat. With clean hands, mix gently until all ingredients are combined. Divide into quarter-pounders. Hand-pack ground beef into equal size patties. Rub both sides with olive oil. Refrigerate one hour before grilling. To cook, preheat gas grill on High heat. Place burgers directly on grate; cook for 4-5 minutes; flip and cook 4 minutes longer for medium doneness. Do not press on burger to flatten because it will release all those flavorful juices. Transfer to a platter. Immediately top with cheese of choice. Add sliced onions, tomatoes, and romaine lettuce leaves. Dress up with ketchup, mustard, and mayo. You’ve just made the best backyard burger!

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Urban Taco Pizza! If you’re caught between the Taco/Pizza dilemma of what to have for dinner, simply combine the two for a taste extravaganza. Everyone wins. By using a prepared crust, taco seasoning packet, and bottled salsa, dinner can be ready in as fast as 30 minutes. For the cooking enthusiast, I know you already have all the homemade ingredients on hand. Either way, time is valuable in a life of constant motion. Do yourself a favor and prepare a healthy option at home. It’s easy, delicious, and most of all kid-friendly!
URBAN TACO PIZZA 
Ingredients:

1 prepared pizza crust, any variety 

1 tablespoon cornmeal 

1 pound lean ground beef

1-ounce packet taco seasoning mix

1 cup salsa plus more for topping

1 cup Monterey Jack cheese, shredded

1 cup Sharp Cheddar cheese, shredded

1 cup Spring Mix salad greens

1-2 tomatoes, chopped

1/4 cup slices black olives

Crushed tortilla chips
Instructions:

Preheat oven to 400°. Spray a pizza pan with nonstick oil. Sprinkle cornmeal on pan. Cover with pizza dough. Bake 5 minutes. Remove from oven and set aside. In a skillet, cook ground beef until crumbly. Add taco seasoning mix. Mix well. Cover pizza dough with 1 cup salsa. Layer ground beef mixture, spreading almost to the edge. Top with both cheeses. Bake 15-18 minutes or until crust is golden brown and cheese is completely melted. Remove from oven. Top with mixed salad greens, chopped tomatoes, and sliced black olives. Spoon on more salsa, to taste.