Cream Cheese Meatloaf

Cream Cheese Meatloaf

• 1 1/2 lb. ground pork and beef mixture
• 1 8-oz. pkg. cream cheese
• 2 eggs
• 1 medium onion, chopped
• 2 tsp. salt
• 1 tsp. pepper

1. Mix all ingredients together with your hands and put into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes.

Steak Au Poivre (Steak with Pepper)

• 2 rib eye steaks (or better cut)
• 1/4 stick butter and a little olive oil
• 1/2 pint heavy whipping cream
• Cracked black pepper (a lot - like 1/2 cup)
• 4 oz. brandy
• 6 pats of cold butter

Crack peppercorns until you have approximately 1/2 cup. Do not grind them crack/crush them. Coat the steaks with the cracked pepper, push/grind the pepper in with the heal of your hand. Heat the butter/olive oil in skillet on medium-high heat. Cook steaks to desired doneness. (Can use thinner cuts of meat so the cooking time will not be so long in the skillet.) Remove the steaks and keep warm.

There will be some bits of pepper and steak drippings in the pan. Pour off the oil/butter but be careful not to pour off bits & pieces left in pan. Put skillet back on stove and turn to high, just for a few seconds to get the skillet hot enough for the brandy to flame - pour in the brandy and light it. Flame will burn out. Turn heat to medium.

                                                                                  

Now pour in the cream, and with a rubber spatula, scrape the bottom of the pan to be sure everything is loose, scrape sides and bottom to keep cream from burning (cream can bubble, but don't burn). Cook this down a bit. Now, take 6 pats of cold butter and put into the sauce. Take sauce off when it has cooked down to the thickness you want. Place steaks on plate and spoon sauce over them. Yummy!!

Have a lid to the skillet(s) close by and/or keep a fire extinguisher handy. 

Gingered Beef with Leek and Asparagus

6 1/8-inch-thick slices fresh ginger

1 tablespoon toasted sesame oil

1 teaspoon freshly ground black pepper

1/4 cup canola oil

1/4 cup soy sauce

1/2 cup dry red wine

1 pound flank steak, cut against the grain into 1/8 - inch slices (substitute 4 medium portobello mushrooms)

1 pound asparagus, ends trimmed and cut into 2-inch pieces

1 tablespoon Canola oil

4 medium leeks, white parts only, well washed and julienned

1 tablespoon finely chopped garlic

2 tablespoon finely chopped fresh ginger

Salt and freshly ground black pepper

In a dish large enough to hold the beef, combine the ginger, sesame oil, pepper, Canola oil, soy sauce, and wine. Stir to blend. Add the beef, turn to coat, and marinate, covered, at least 1 hour and preferably overnight.

Bring a large quantity of salted water to a boil. Fill a large bowl and add ice. Add the asparagus to the boiling water and cook until tender-crisp, 4 to 6 minutes. Transfer to the bowl of ice water to cool. Drain well and set aside.

To make the leeks, heat a wok or large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the leeks, garlic, and ginger and cook, stirring, until soft, about 3 minutes.

Drain the beef and stir-fry just cooked through, about 4 minutes. Add the asparagus and stir-fry until thoroughly heated. Season with the salt and pepper to taste and serve

immediately.

Beef Ragout and Spaghetti Squash

Beef Ragout and Spaghetti Squash

• 1/2-1 lb. ground sirloin
• 1-2 T olive oil
• 1 C. chopped onion
• 1 T minced garlic
• 1 can (14 oz.) plum tomatoes, drained and chopped, juice reserved (I used 14 oz. can
• of already diced tomatoes)
• 1 lg. sweet red pepper, cut up
• 1 lg. zucchini, diced
• 1/2 lb. mushrooms, cut in 1/4ths
• 1 T tomato paste (I used 8 oz. tom. sauce instead)
• 1/2 t. oregano
• 3/4 t. salt
• 1/4 t. pepper

Ragout

1. Brown beef in large non-stick skillet over medium-high heat. Drain. Wipe out skillet and heat olive oil over medium heat. Cook onions and garlic in hot olive oil until softened.
2. Stir in juice from tomatoes (may need to add a little water); cook 1 minute. Add beef
3. and remaining ingredients. Bring to a boil. Cover and simmer 25-30 minutes.

Spaghetti Squash

1. You will need to start this first if you are serving with the Beef Ragout.
2. Pierce the squash and place whole squash in pre-heated 375 degree oven for 20-30
3. minutes. Remove from oven and slice squash in half lengthwise and scoop out seeds.
4. Return to oven, cut side down (can wrap in foil) and continue to bake at 375 for another
5. 30-40 minutes. Shred insides with fork and serve with the Beef Ragout. Top with
6. grated Pecorino Romano.

Cocktail Meatballs

Cocktail Meatballs

10 servings

Ingredients

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3. Bake in preheated oven for 20 to 25 minutes, turning once.
4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Garlic Prime Rib

Garlic Prime Rib

Ingredients

• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Directions

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.