Father's Day Recipes

Sunday, June 12, 2011 Submitted by Kerry

Smokey Asian-Style Homemade Beef Jerky

Beef Jerky
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Making your own jerky is incredibly easy.  From BBQ to honey mustard, you can easily control the flavor to your liking!  There is no need for use of a dehydrator because you can slowly roast these babies in the oven, although a dehydrator would cut down the time significantly.  These are a perfect gift for Father's Day or just as a snack in general.  

Ingredients:
1 lb boneless sirloin steak (or any kind of lean meat or venison)
1/3 c soy sauce
1 tbsp sesame oil
1 tbsp sesame seeds
1/2 tbsp brown sugar
1 tsp plain rice vinegar
1/2 tsp smoked paprika
1/4 tsp ground ginger
1/4 tsp black pepper
1/4 tsp liquid smoke
1/8 tsp cayenne pepper
Directions:

Place the steak in the freezer for 20 minutes, to allow for easier cutting.

Combine the remaining ingredients in a an airtight container.

Remove the steak from the freezer.  Using a sharp knife, cut 1/4-inch-thick strips across the grain.  Flatten using a meat tenderizer to 1/8-inch thickness.  Put the beef strips in the marinade and place in the refrigerator.  Allow to marinate for at least 2 hours.

Preheat oven to 175 degrees.  

Remove the beef strips from the refrigerator and lay them out on a tin foil-covered baking rack.  Make sure none of them are touching.

Place in the oven and roast for 2 hours.

Turn them over and roast until they are dried out, about 1 1/2 to 2 hours longer.

Enjoy!

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Slow-Roasted BBQ Pork Baby Back Ribs

 

Ingredients:
Pork baby back ribs, 3 lbs
1/4 c brown sugar
2 tbsp c smoked paprika
1/2 tbsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion salt
1/4 tbsp salt
1/8 to 1/4 tsp cayenne (I omitted for the sake of my daughter)
Beer, for basting (and sipping)
BBQ Sauce - Click here for my homemade recipe
Directions:

The day before serving the ribs, combine the spice rub ingredients in a medium bowl. Rub half of the mixture evenly over the front and back sides of the ribs.

Cover and refrigerate overnight.

5 hours before serving the ribs, rub the remaining spice rub evenly over the front and back sides of the ribs. Allow the ribs to sit out for 30 to 45 minutes to reach room temperature and set out the BBQ sauce to reach room temperature as well.

Preheat oven to 225 degrees. Bake for 4 hours on a tin foil-lined baking sheet. If the ribs appear dry, baste them with some beer. I basted with 1/3 cup of beer after 2 hours.

45 minutes before the ribs are done cooking, brush liberally with BBQ sauce. When the ribs are finished cooking, baste with more BBQ sauce. Allow the ribs to sit for 10 minutes before cutting into ribs.

Serve with sauce on the side and plenty of napkins.

Enjoy!

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Homemade Taco Pizza


Taco Pizza

Ingredients:
1 pizza crust - click here for my homemade recipe
1/2 c tomato sauce
1/4 lb beef seasoned with taco seasoning
1/2 c Iceburg lettuce, chopped
1 c shredded cheddar jack cheese
1 tomato, chopped
Sour cream, to taste (optional)
Directions:

Preheat oven to 425 degrees, or according to your pizza crust recipe directions.

Spread the tomato sauce over top of your crust (I omit this step and we dip our pizza slices in the sauce).  Sprinkle beef evenly over all.  Place the lettuce on top of the beef.  Top with cheese.  Scatter tomatoes over all.  Optional: Dollop with sour cream.

Bake for 10 to 15 minutes, or per your pizza crust recipe directions.

Enjoy!

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Meat and Potatoes... and Beer (Dude Food) in the Crock Pot

Meat and Potatoes

 

Ingredients:
2.5 to 3 lb chuck roast
1/4 c vegetable oil
1 large onion, sliced
1 clove garlic, minced
12 oz beer
8 oz beef broth
2 tbsp dark brown sugar
4 Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 tbsp fresh parsley, chopped
1 bay leaf
Sea salt, to taste
Freshly-ground black pepper, to taste
Directions:

Season the chuck roast generously with salt and pepper.  Heat the vegetable oil in a large skillet over medium-high heat. Add the chuck roast to the skillet, sear on all sides and set aside to rest.

Using the same skillet, turn the heat down to medium. Add the onions and cook until they just become tender. Add the garlic, cooking and stirring for about a minute.

Pour in the beer and deglaze, scraping up the brown bits from the pan.  Add the beef broth.  Whisk in the brown sugar and bring to a boil. Remove from heat.

Add the potatoes in the bottom of the crock pot. Season with salt, pepper, parsley and bay leaf.  Place the chuck roast on top of the potatoes. Pour the contents of the skillet over all. Season again with salt and pepper, if desired.

Cover and cook on low setting for 8 hours, until fork tender. Don't forget to remove the bay leaf!

Serve with crusty bread and Au Jus.  Enjoy!

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Beef Barbeque Sandwiches Topped with French Fried Onions

Beef BBQ sandwiches

Ingredients:

2 pounds flank steak (London broil works well, too)
3 c BBQ sauce , divided - Click here for my homemade recipe
1 c beef broth
French's fried onions
Hamburger buns, toasted
Directions:

Mix 2 c of the BBQ sauce and beef broth together and place in a crock pot.

Place chuck roast in crock pot.  Cook on low for 8 hours.

Remove chuck roast from crock pot and pull meat, picking through to remove fat.  Add 1/4 c of the sauce from crock pot with the pulled beef.  Add 1 c of the remaining BBQ sauce to the beef. Turn crock pot to warm setting and warm the BBQ beef.

Meanwhile, bake fried onions in 350 degrees for a couple minutes, keep an eye on them because they will burn fast!

Place pulled BBQ beef on toasted bun, top with more BBQ sauce if desired and french fried onions.

ENJOY!

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Buffalo Chicken Pizza

Buffalo Chicken Pizza

Ingredients:

1 lb boneless, skinless chicken breast, cooked (I used left over roasted chicken)
1/4 c Frank's hot sauce
1/4 butter
Ranch dressing
2 c mozzarella cheese
1 pizza crust - Click here for my homemade recipe
Directions:

Preheat oven to 425 degrees.

In a small sauce pan over low heat, melt the butter and add the hot sauce.

Shred the cooked chicken and stir it into the sauce mix.

Spread ranch dressing over the pizza crust and top with chicken.  Top with mozzarella cheese.

Bake for about 10-15 minutes, until crust is light brown and cheese is melted.

Enjoy!

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Homemade Italian Stromboli

Stromboli



Two of the three types of meat I use in my husband's favorite kind of Stromboli were on sale, so I decided to have Stromboli for dinner tonight. This Stromboli is so good and the best part about it is you can adjust the filling to anything you like. My favorite way to make Stromboli is with ground beef, ham, pepperoni, onions, green pepper, mozzarella and tomato sauce. On several occasions I have had some leftover dough and made pizza out of it. Just put some sauce, cheese and any toppings on it and pop it in the oven once the Stromboli is done at the same temperature.

Ingredients:

Dough
2 c flour
2 tbsp oil
1 tsp salt
1 pkg yeast
2/3 c warm water
Filling
1/4 lb hot and spicy ham
1/4 lb Hatfield cooked ham
1/4 lb cooked salami
1/4 lb provolone cheese
1/2 c green pepper, chopped
1/4 c sweet onion, chopped
Handful of grape tomatoes, sliced (Sometimes, I omit and serve with marinara sauce on the side)
Oregano

Directions:

Mix warm water and yeast, stir until dissolved.

Add flour, salt and oil, stir until dough consistency forms; knead.

Cover the dough loosely with plastic wrap and allow it to rise in a dark, warm place (I boil water in the microwave before placing my dough in it).

Cut the dough in half. Roll out the dough on a floured surface to desired thickness and size. I roll each half of dough to roughly 18 inches x 10 inches. In my opinion, the thinner the dough, the better.

Dock (pierce) dough with a fork and sprinkle oregano over.  Place toppings on dough, ending with the cheese. Bring sides together and pinch closed. Make slits in top of stromboli.

Place on greased baking sheet and bake for about 15 to 20 minutes, or until golden brown.

Serve and enjoy!

 

Celeste is a wife to her best friend, mother to their beautiful daughter and a medical transcriptionist.  She is a self-taught cook who became a passionate foodie in the process.  Her hope is that others will follow along on her journey at CookingCreation.com , have the desire to start cooking more, gain the confidence to try new things, quit dining out so much and remember how important and special it is to sit around the dinner table together as a family.  Oh yeah... and eat good food, too!

 

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