½ cup canola oil
1 ½ pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
2 garlic cloves, sliced
1 tablespoon dried marjoram
1 ½ tablespoons tomato paste
3 tablespoons Hungarian sweet paprika
1 ½ teaspoons Hungarian hot paprika
1 cup white wine vinegar
6 cups low-salt chicken broth
2 bay leaves
2 teaspoons finely grated lemon peel
3 ½ pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into ¾ -inch cubes
Heat oil over medium heat in large pot. Add onions and cook for 25 minutes or until golden brown and soft, stirring often. Add garlic and marjoram and cook for 3 minutes or until the garlic softens. Add tomato paste and cook for 3 more minutes or until the mixture is dark red, stirring often. Add the paprikas. Stir to mix well. Remove from heat. Let stand for about a minute allowing the flavors to blend. Return to heat and add vinegar. Continue to cook for about 2 minutes or until all the liquid is absorbed, stirring continuously. Add broth, bay leaves, and lemon peel and bring the mixture to boil.
Coat beef with salt and pepper and add to pot. Simmer over medium-low heat for 2 ½ hours or until beef is tender, stirring occasionally. Remove the beef to bowl, leaving onions in pot. Continue to boil the sauce for 15 minutes or until it is reduced to 5 cups. Cool slightly. Puree the sauce in a blender and return to the pot.
Season with salt and pepper. Return beef to pot. Simmer until heated through for about 5 minutes.
Preparing ahead: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Re-warm before serving.
1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.)
1 lb. fresh asparagus, trimmed
¼ cup balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1- ½ tsp. Dijon-style mustard
1 clove garlic, crushed
½ tsp. sugar
½ tsp. salt
1/8 tsp. pepper
Combine vinegar, oil, basil, mustard, garlic and sugar in a small bowl to prepare the marinade. Put the steak in a sealable plastic bag and marinate it with 1/3-cup of the marinade. Close the bag and shake to coat the steak. Marinate in refrigerator up to 2 hours. Refrigerate the remaining marinade.
Boil 3 cups water in a skillet. Add the asparagus and reduce heat. Cover and cook for 3 minutes or until the asparagus are crisp-tender. Drain and mix with the reserved marinade. Toss to coat.
Remove the steak from the plastic bags, discarding the used marinade. Grill over medium heat for 16 to 20 minutes or until desired doneness. For medium rare the internal temperature should register 145o F and for medium it should be 160o F
Arrange asparagus on the grill and grill for 3 minutes. Season with the salt and pepper.
The perfect grilled steak is a recipe that causes a great debate on which type of cut to use. Some prefer the rib-eye bone in cut while others swear by a hearty New York center cut to use. Either cut is a great choice; however there a few tips on how to grill each cut of steak.
Rib eye bone in
The bone in cut will offer more of an intense meaty flavor and prevent the steak from drying out. It is important to understand the influence of the fat meat ratio or well-marbled term when grilling steak. The fat that is line within the meat will determine how fast the meat will cook. The more the fat the faster the meat will cook. Fat heats up faster than the actual protein cells; and will cook the meat quickly. Rib eye steaks are known for their marbling so the grilling time will vary from a New York cut.
New York Steak
Most New York cuts are thick and dense with less marbling than a rib eye. This cut will take longer to cook on the grill because of the less fatty component. There should be at least 1/8th of an inch of fat cap left on the steak as well; this creates an extra flavor of intense meaty essence. The New York cut tends to take a little longer due to having less marbling; just remember the more fat the quicker the steak will cook.
Indirect grilling method
Indirect grilling means that the coals or heat is on one side of the grill and the food on the colder side. Thick fatty cuts of steak should begin directly on the heat; seared on both sides then moved away from the heat to finish the grilling. This method allows the meat’s juices to relax and the protein to rest; in turn this will keep the steak tender and juicy.
Tips for the perfect grilled steak
Season the steak about 24 hours in advanced to allow the sugar-salt mixture to penetrate the muscle; this is like a natural steak tenderizer. Always grill the steak at room temperature; this will give the most accurate cooking time versus steaks that are at a cooler temperature.
Steak seasoning recipe
The sugar and salt break down the tough muscles of the steak while the instant coffee granules add an extra level of intense flavor.
• ¼ cup Kosher salt
• Fresh ground pepper
• 3 Tbs. Granulated garlic
• 1 Tbs. Ground coriander
• 2 Tbs. Instant coffee granules
• ¼ cup Brown sugar
• Dash of Worcestershire sauce
Combine the salt, garlic, coriander, coffee granules, and sugar in a bowl, set aside.
Generously season the steaks with fresh ground pepper then rub the sugar-salt mixture evenly on both sides of the steak.
Add a few dashes of Worcestershire sauce then cover the steaks with plastic and sit in the fridge overnight.
The seasoning recipe along with the indirect grilling method work hand in hand in achieving a perfectly grilled steak; and an important factor is the resting time away from the direct heat source. After removing the steak from the grill allow it to sit for about 10 minutes; this will finish its resting time; and when you cut into the steak the juice remains intact.
3 whole boneless chicken breasts with skin, halved
1 ½ tablespoons olive oil
3 ½ tablespoons unsalted butter
1 onion, sliced thin
¾ pound mushrooms, sliced thin
½ cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Season the chicken with salt and pepper. Melt 1 ½ tablespoons butter and oil over moderately high heat. Brown chicken in 2 sets; transfer to a plate once browned.
Keep 1 tablespoon fat from skillet and discard the rest. Sauté onion and mushrooms until there is no liquid remaining from the mushrooms. Add Marsala and cook, stirring occasionally until the Marsala is almost evaporated.
Add chicken and broth along with the juice drained from the chicken and simmer. Turn once and simmer until cooked through.
Move the chicken to a plate.
Simmer the mushroom sauce until the liquid is reduced to about ½ cup.
Remove from heat. Mix remaining butter, salt and pepper. Stir until butte is well mixed.
Spread mushroom sauce on the chicken and sprinkle with parsley. Serve hot.
Madeira wine is similar to that of masala wine with a little tawny undertone to it. The wine also is sweeter and goes wonderful with sautéed mushrooms and chicken for classic Italian dish. There a few easy techniques to make this dish in less than 20 minutes; pounding the chicken will speed up the cooking time and keep it moist.
Sautéed spinach and mashed potatoes or fresh pasta would be a great side dish to prepare with the Madeira chicken and mushrooms. It is best to be served family style and right away as the sauce thickens as it sits. Serves 4 to 6 generously.
· 2 lbs. chicken breast
· ½ cup flour
· Salt and pepper to taste
· 5 oz. plus 1 oz. butter, unsalted
· 1 Tbs. olive oil
· 1 lbs. button mushrooms, sliced
· 1 yellow onion, thinly sliced
· 3 garlic cloves, minced
· 2 cups Madeira wine
· ½ cup chicken stock
· ½ cup heavy cream
· 1 Tbs. Dijon mustard
· 2 oz. fresh thyme
Cut the chicken breasts in half then pound out to ¼ thick.
Season the chicken with salt and pepper then dredge in the flour and set aside
Preheat the oven to 325 F. then heat a large sauté pan over medium heat.
Add the butter and olive to the pan and start browning the chicken on both sides. This may take a few batches. Place the browned chicken on a baking sheet and place in the oven to cook through.
Scrape any dark bits out of the pan; then add the onion, mushrooms, and garlic to the pan and sauté for 7 minutes over medium heat.
Add the Madeira wine and reduce to ½ cup of liquid.
Add the chicken stock, Dijon mustard, and heavy cream to the pan and stir to combine.
Bring the sauce to a simmer and swirl in the remaining ounce of unsalted butter; check for seasoning and then add the chicken back to the pan.
Cook the dish for five minutes, place on a serving platter and sprinkle with the fresh thyme.
½ cup white-wine vinegar
1 tablespoon salt
1 cup vegetable oil
5 whole chicken breasts (with skin and bone), halved
10 chicken thighs
10 chicken drumsticks
10 chicken wings
Maple barbecue sauce (recipe follows) for basting and as an accompaniment
For maple barbecue sauce:
2 large onions, chopped fine
2 ½ tablespoons vegetable oil
2 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon-style mustard
1 ¼ cups ketchup
2 ½ cups chicken broth
¾ cup cider vinegar
½ cup plus 2 tablespoons pure maple syrup
Whisk vinegar and salt in a bowl. Pour oil into the mixture in thin steam. Continue to whisk until it is emulsified
Pour the marinade over the chicken and let it keep overnight in the refrigerator.
Grill chicken until it is cooked through, about 10 minutes on each side. Brush with the barbecue sauce and grill for 2 minutes turning it once.
Serve the chicken with the remaining barbecue sauce.
To prepare maple barbecue sauce:
Combine the onions, oil, Worcestershire sauce, ketchup, mustard, vinegar, broth and the maple syrup in a saucepan. Bring the mixture to boil. Reduce to simmer. Let simmer for about 50 minutes stirring occasionally. The end product should yield about 3 1/3 cups.
This sauce can be made up to 1 week in advance. Keep it covered, in a refrigerator.