Born in "THE" Bronx, raised on Long Island...stints in Rochester, NY; Manhattan, NY; Andover, MA; Montclair & West Windsor, NJ and now Memphis, TN., our cuisine of birth is Italian, but we enjoy cooking Chinese, Mexican, American and hodge-podge.

Our recipes will be as accurate as possible, but you see, I rarely measure things. I prefer to combine based upon taste.

Also, I will use brand names on occasion, but am not sponsored by any company and these mentions do not put cash into my pocket.

Music is my other love & we will share music related to food (in even the smallest sense) with y'all with every new post.


Monday, January 11, 2010

Part 3 - Weekend Cooking

This is the third of the series from a weekend o cooking about a month ago.

In PART 1 we described how it all came about and prepared "Chicken in Sherry Cream Sauce". In PART 2 last week we shared the recipes for "Pork Chops In Mustard Sauce" and "Beef & Spinach Patties" and discussed how we prepped the food for freezing and reheating.

Today, two of my favorites from the weekend:

"GROUND BEEF AND MACARONI MEDLEY"
This will make 4 servings and can be halved or doubled
(when doubling use liquid form 1/1/2 cans of tomatoes)


1 lb. lean ground beef
1 tbsp. butter or margarine
1 small onion - minced
1 can (1 lb 12 oz) tomatoes with liquid
1/2 cup uncooked elbow macaroni
1 pkg (10oz.) frozen mixed vegetables
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
grated Parmesan cheese


Melt butter in large skillet

Crumble ground beef into skillet

Cook over high until meat is no longer pink

Add onion and turn heat to low

Add tomatoes with liquid

Add macaroni and stir to mix

Heat to simmering

Add mixed vegetables

Cover and cook until vegetables are done and macaroni is tender - about 20 minutes



Sprinkle with salt, oregano, basil and pepper

Serve in bowls with grated Parmesan cheese to spoon over servings.

This is great for a mid-day snack for the kids...for dinner with some nice crusty rolls and a green salad.

Simple and quick...and freezes easily. Frozen in the Food Saver bags, I put this in lightly boiling water for 30 minutes and it was ready to go.




"STUFFED FLANK STEAK"
Makes 4-6 servings

1 Flank Steak about 1 1/2 lbs butterflied

NOTE: You can have the butcher in your local grocery store do this for you

2 tbsp. dijon-style mustard
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper
1 cup red wine
1/4 cup vegetable oil
1 medium onion - minced
1 large garlic clove, minced or pressed
1/2 cup butter or margarine
2 cups cornbread stuffing mix
1 egg, beaten
1 pkg (3 oz.) pepperoni
1 can (2 oz.) sliced ripe black olives
1 can (4 oz.) diced green chiles
NOTE:(I used a combo of chiles and jalapenos to kick it up a tad)

You have to plan this one out to allow it to marinate at least 4-hours, but ideally overnight


Rub flank steak with mustard, thyme, salt and pepper on both sides.

Place in a large baking dish and pour in wine and oil.

Cover with cling wrap and let marinate 4-hours or overnight

The next day, saute onion and garlic in butter until soft.

Remove from heat.

Add cornbread stuffing and egg to skillet and stir until mixed thoroughly.

Remove flank steak from baking dish and place on cutting board or counter (spread wax paper on the counter to allow for easy of cleanup).

RESERVE MARINADE!

Open flank steak.

Arrange pepperoni on entire surface of meat.




Spread the stuffing mixture over pepperoni. Sprinkle with olives and chiles.



Starting from the long end, roll up the meat, jelly-roll fashion.

NOTE: some of the stuffing will seep out the ends, no worries about that.

Tie with butcher string in 4 or 5 places.

Return the meat to the baking pan with the marinade and cover with foil.



Bake at 350 degrees for 30 minutes.

Remove the foil and bake for 30 minutes longer basting with the marinade at least 4 times.

Remove from the oven and recover with pan with foil and let stand 10 minutes.

Slice into 1/2" slices

I served it with some steamed green beans and rice.


Be back next week with the final chapter in this day of cooking!


8 spices added:

Phfrankie Bondo said...

...flank steak deal looks cool...prociutto would be an excellent substitute...I'd like my bread toasted, please!...

Micky-T said...

now we're talking!!!!

Mags said...

I forgot to come over the last couple of days..sorry about that! :( I LOVE pepperoni in beef. Such an indulgence but OMG so good! Try it on a hamburger one day. Yowzers.

Desert Songbird said...

Oh, why, why, WHY in God's name did I trek over here before having eaten my breakfast? Dumb, dumb, dumb...

Well, anyway, I think I might even be able to manage one or two of these. Even this less than ardent cook could do the FIRST one, and my family might even eat it!

Dana said...

Oh wow - that looks delicious!

TopChamp said...

Hello - the first one is a familiar recipe - made very similar meals myself prior to boyf (who doesn't like pasta much). The second is totally new. I have never tried peperoni with beef, nor have I stuffed and roasted beef... both things I will try.

Coco said...

Oh yum!

Lu' said...

Yummo Vin'! Wish I could cook ha!

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