Marinated Tri-Tip Steam for BBQ

Ingredients

MARINADE



• 1/2 cup fresh lemon juice
• 1/2 cup canola oil
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon onion salt
• 1 tablespoon paprika
• 1 tablespoon lemon pepper(. More to taste)
• 3 tablespoons minced garlic ( in water)
• 1 tablespoon minced dried onions (or fresh if you have them )
  MEAT
  2 lb tri-tip roast, trimmed
  

Directions

Mix all of the ingredients except for the beef in a large mixing bowl to make the marinade. Place trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.  If in flat dish, turn every few hours  Heat grill to high temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 5 minutes per side on high heat. Turn grill down to medium and cook about  35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

Comments


You can add worcestershire sauce, tobasco, and more black pepper to taste if you like things a bit spicier.

BBQ Pork or Beef Ribs

Ingredients
Schilling or McCormick pork rub
Slab of pork or beef ribs, with or without bones - I prefer the bones
Jar of Bullseye BBQ sauce or your favorite BBQ sauce - ours is a jar homemade by Maya

Directions
Use a sharp knifes trim away any excessive fat from the ribs and then score between ribs- not all the way through
Rub meat all over liberally with the spicy rub ,then wrap tightly in foil.
Let stand as long as possible, hopefully overnight, but if short on time, you can cook immediately.

You can cook this in an outdoor BBQ or in the oven indoors.
Preheat oven to 400, and start ribs while still sealed in foil for 30 minutes.
Turn down the heat to 300, and leave meat in oven 4-5 hours. Longer if temp is longer. Keep foil tightly closed.

Now, carefully open foil, and liberally smear ribs with BBQ sauce. Place back in oven for 5-10 minutes.

Take out of oven and place ribs on heated platter. Serve with corn on the cob and a crisp green salad. Provide lots of napkins.

Comments We got this recipe from Diane's dear friend Ruth, who has a lifetime of experience cooking' ribs. Thanks Ruth!

Ps - we intended to try this first on a hot June day on the outside BBQ, but the temperature suddenly dropped after the grocery shopping was complete, and now therre are 4" of fresh snow on the ground.....in June! so, we cooked inside. Still came out yummy.

Grandma Olive's "Goulash" - (Grandma Olive Olive via Betsy)

Ingredients
1 med. onion
2 ribs of celery
1 lb lean ground beef
1 - 6 oz can tomato paste (and 2 cans of water)
1 - 15oz can diced tomatoes
1/2 tsp. salt
1/3 tsp. garlic powder
3 tsp. sugar
1/4 tsp pepper
1/2 tsp each of basil and oregano
2 cups elbow macaroni

Directions
Dice then fry onion and celery. Add ground beef and cook until brown
and onions are transparent. Add tomato paste and 2 cans of water.
Stir over low flame until well mixed. Add can of cubed tomatoes and
all the seasonings. Simmer stirring occasionally for 30 minutes.
Adjust seasonings to taste.

Cook pasta according to directions. Drain. Add to sauce.
Fold gently together. Serve. Sprinkle with parmesan cheese.

Comments
Olive made this Goulash every time the family came to visit. It is being added to the cookbook this year in memory of her birthday. Thanks Betsy for submitting

Slow cooked Pulled Pork Sandwiches (David via Roberta Gilbert)

Ingredients
Pork Loin, pork shoulder, or pork rump as big as fits into your crock pot
1 can beer - I prefer something dark and tasty, but the polls are still out
1 jar good barbecue sauce - recommend "Dinosaur" brand
(4-6) Exquisite buns cut in half - warmed in oven just before eating

Directions
Put thawed pork into slow cooking crock pot
Pour 1 can beer over meat
Activate crock pot for 3 hours on "Hi"

Drain pork, discard liquid
pull pork apart with two forks
discard bone if meat had one
put pull meat back into crock pot
pour in 1 jar barbecue sauce

Continue to cook on high for 1 more hour
turn to low and keep warm until served

Implements
Slow cooker - crock pot

Comments
Start this meal on a cold morning before heading out for the snow. Finish it up after returning from the slopes as everyone is showering and doing afternoon Yoga.

Serve hot and steaming over oven warmed buns

Serve with crisp salad and cold beer

This recipe serves a varying number of people from 3-8 depending on size of pork cut and appetite of eaters.

Turkey, Feta and Herb Burgers (Wendy and Susan)

Ingredients
-About 1 pound ground turkey
-4 to 6 ounces feta cheese, patted dry and crumbled
-2 to 4 spring onions or scallions, finely chopped (chives also work)
-Scant ¼ cup (or less to taste; the recipe calls for 1 tablespoon, but we use more) finely chopped fresh mint, basil or coriander leaves. If not available, use the contents of one or more mint tea bags.
-Pinch ground cinnamon
-Pinch ground allspice
-Freshly ground black pepper and salt if desired, to taste.
-Oil

Directions
1. In a bowl, mix together the turkey, feta, onion, herbs, spices salt and pepper until thoroughly combined. Divide the mixture evenly into 4 or 6 portions. Gently pat each portion into a flat patty.
2. In a large skillet over medium-high heat, heat about 1 tablespoon of oil. Reduce heat to medium and add as many patties as will fit in the skillet without crowding. Cook, turning once, until browned and cooked through, about 5 to 7 minutes per side. There should be no trace of pink.

Implements
Bowl
Fork
Skillet (we prefer cast iron)

Comments
The recipe in the paper calls for broiled sandwich or hard rolls, split. We eat the burgers without bread, with roasted vegetables. They are moist and tasty, rivaling beef burgers for taste and tenderness. A great way to use garden mint!

(makes 4 to 6 servings)

Lamb Curry - courtesy of Rubaiya Amin, member of the Deb&Phil Household

Ingredients
4 lbs together Lamb shank, breast, chop with bone (or stew meat)
Flour for dredging (~2 cup)
Salt to taste
1/2 cup Oil
4 Onions chopped
2 Tbs Garlic grated
1 Tbs Ginger grated
1 tsp Fenugreek seeds
5-6 Whole peppercorns (optional)
2 Bay leaves
4 Cloves
2 small Cinnamon sticks
3 Tbs Curry powder
1 Tbs Garam masala
1 Tbs Ground cumin
1 tsp Paprika
2 x 8 oz can tomato sauce (Hunt’s)
cilantro for garnish

Directions
Cut shank, breast, chop into ~1-2” x 1-2” chunks and mix together
Drudge in flour + paprika, salt, and pepper
Brown in oil & let sit

Heat oil with a few seeds of Fenugreek, some whole peppercorns, 2 bay leaves, cloves, & cinnamon stick-break in 2. Add ginger, garlic, onions to the oil -> Fry until golden
Add curry powder, garam masala, ground cumin, and paprika
Mix well
Add tomato sauce
Add salt to taste
Throw in the lamb & simmer for 5 min
Add 16 oz water or more if cooking with potatoes
Cook on medium heat at least 1 hr
(might need to add more water along the way)
Garnish with cilantro before serving

Implements
Grater
Big stew pot
Spoon to stir

Comments
6-8 servings

Can throw in some potato ~20 min before done. Serve with steamed white rice and side salad.

Chili- With or Without Meat (Diana and Hanne)

Ingredients
Onion
Crushed garlic
Ground turkey or ground meat
And kind of vegetables that you like –zucchini, eggplant, parsnip, mushrooms, red pepper
8 oz. can of tomato sauce
Large can of diced tomatoes
can of kidney beans
1 teaspoon each of cumin, chili powder, red pepper

Directions
fry onion, garlic and ground turkey(if you use it)
Add everything else
simmer for 2-3 hours

Implements
Dutch oven pot

Comments
This is very easy and the amounts are for someone who doesn’t like spicy foods at all, so everyone should adjust the spices

The Windle/Galson Chili, adapted from Craig Claiborne’s The New York Times Cookbook

Ingredients
3 Tbs olive oil
1 large onion, minced
2 cloves garlic, minced
1 pound ground meat (optional) (beef or turkey are both good)
3 cups water
1 large can of tomatoes, with water, blended
1 green pepper, minced
½ tsp celery seed (when we have been out of celery seed, we have added a stalk of chopped celery to the vegetable mix)
¼ tsp cayenne
1 tsp cumin seed, crushed
1 bay leaf
2 Tbs chili powder
½ tsp basil
1 tsp salt
2 large cans of chili beans, any variety (we use a combination of black, red, pinto, or whatever we have on hand)

Directions
Saute onion and garlic in olive oil. Add meat if using meat. Brown. Add green pepper. Add all spices and mix well. (We use more than the amounts indicated of all the spices except the celery seed; you can find your own quantities based on your taste.) Rinse the beans in a colander until all the foam runs off and the draining water runs clear. (This makes the beans more digestible). Add all other ingredients to the spiced vegetable mixture. Bring to a boil, uncovered. Turn down to a moderate simmer and simmer uncovered for about 2 hours, or until the desired thickness, stirring regularly. (We find that a higher-than-low simmer makes for a thicker and tastier chili.)


Implements
Heavy saucepan
Colander
Wooden spoon

Comments
Can be served with:
• brown rice, grated cheddar, avocado, and the greens of your choice
• in a tortilla
• with hot sauce
• with fresh chopped coriander leaves
• with yogurt cheese
• or plain in a bowl

Plum-Glazed Ribs (Steven and Jessie)

Ingredients
2/3 cup store-bought plum sauce (in Asian section)
2 Tbs soy sauce
2 Tbs hoisin sauce
2 Tbs dry sherry
1 Tbs minced ginger
2 large cloves garlic, minced
1 rack (about 3 lbs) baby back ribs
2 scallions, sliced

Directions
In small bowl, combine 1/3 cup plum sauce, soy sauce, hoisin sauce, sherry, ginger, and garlic. Cut ribs into thirds. Place in resealable plastic bag. Pour in plum sauce mixture, seal, and refrigerate overnight. Remove ribs from bag and discard marinade.

Heat oven to 350o. Place ribs on grill pan. Baste with half of the remaining plum sauce. Roast 1 hour turning once. Increase heat to broil. Baste ribs with remaining plum sauce. Broil 2 to 3 min. Remove from oven and sprinkle with scallions. Let stand 5 to 10 min before slicing.

Implements
Small bowl, grill pan

Comments
Instead of broiling, you could place on a grill for a few minutes.

Twice Cooked Pork (from Sunset Wok Cookbook) (David and Diane)

Ingredients
1 pound lean boneless pork in as few pieces as possible
1 Tbls dry sherry
1 thin quarter size slice of fresh ginger root – crushed with the side of a cleaver
3 green onions
1 tsp. hot chili sauce (Cajun style), or 1 small dried hot red chile, crumbled
4 tsp. Hoisin sauce – Asian food section
1 Tbs Soy sauce
1 small red bell pepper,
1 small green bell pepper
Small bunch thin asparagus (in season)
3 Tbs oil
2 cloves garlic crushed
1 tsp. minced ginger

Directions
1. Place pork, sherry and ginger slice in a 2-quart pan. Add enough water to just cover the meat. Cut one of the green onions into about 4 pieces and add to pan. Bring to simmer, cover, and simmer until meat is tender when pierced (about 45 minutes)
2. Start the rice cooking.
3. Cut up the peppers into 1” squares. Remove skin from garlic. Cut the other green onions into ¾ inch length. Okay to use most of the green part if it’s not tough.
4. In a bowl combine the chili sauce, Hoisin sauce, soy sauce.
5. Remove the pork from pan and slice it across grain into 1-inch slices.
6. Put a wok over high heat, add oil when hot. After oil is heated, add bell peppers and asparagus (if in season) and stir fry until cooked to your satisfaction. Add a few drops of water if wok appears dry. Sprinkle with salt once when done, and remove from the wok.
7. Add a bit more oil to the wok and let it heat. Swirl around. Add garlic, and minced ginger, then quickly add the cooked pork and stir-fry for about 1 minute until pork has been browned slightly. Add bean sauce mixture to the wok and toss until pork is coated with sauce. Add in cooked bell peppers and remaining green onions. Stir from 30 seconds to a minute and serve immediately.

Implements
2-quart sauce pan
wok

Comments
The pork in this spicy Szechwan dish is actually cooked twice – first simmered, then quickly stir fried. You can do these tasks on separate days, but you don’t have to. The key is the mixture of sweet and hot sauces and proper stir frying technique. This is a great dish for frozen pork. Makes 3-4 servings. Serve with steamed rice.

Brisket Slowly Cooked in Beer (Jessie and Steven, originally from Ed and Eva)

Ingredients
1 brisket to feed about 6 to 8
1 bottle beer
1 can tomato paste
1 chopped onion
2 peeled carrots cut in chunks
Salt and pepper to taste

Directions
Brown brisket fat side down briefly over hot flame on stovetop. Place the brisket fat side up and all remaining ingredients in ovenproof pan. Cook about 3 to 4 hours at 300oF. Cool and place in refrigerator overnight. Remove fat, reheat, slice and serve.


Implements
Stovetop pan
Ovenproof pot with lid

Comments
The longer cooking time will make the meat more tender.

Stuffed Cabbage (Gertrude)

Ingredients
2 medium heads of cabbage
1lb lean ground chuck
1/2 c finely chopped onions
1 rib of celery finely chopped
1 egg beaten
1/4 c tomato juice
3 slices of white bread soaked in 1/2 c red wine
1 c cooked rice
salt &pepper
2 c stewed tomatoes
1/2 c tomato puree
1 c water
1/2c brown sugar
juice of 1 lemon
6 ginger snap cookies
1/2 c raisins

Directions
Blanch cabbage, separate leaves, and core
Combine chuck, onions, celery, and egg. Mix in wet bread.
Add tomato juice, rice salt and pepper
Fill leaves with 2 TBS of meat mixture, Roll and hold together with toothpicks.
Chop remaining cabbage & reserve about 4 cups.
Prepare sauce: Heat stewed tomatoes, puree, water, brown sugar and lemon juice. Crumble ginger snaps into this mixture. Stir in raisins and chopped cabbage leaves. Taste for seasoning. Add filled cabbage rolls.
Cook over medium heat 1 hour and 15 minutes. Add 1/4 to 1/2 c tomato juice when needed.


Comments
Enough for six

Lamb with dried fruit (Allen and Nirelle)

Ingredients
2 lb boneless lamb stew meat -3/4 " cubes
oil
medium sized onion-chopped
2 cups water
piece of cinnamon
rind of lemon or lime
1/2 cup chopped dates
3/4 cup dried apricots
3/4 cup dried prunes pitted
1/4 cup sultanas
2 tbs brown sugar (no more or dish turns out too sweet)

Directions
Brown meat in oil
Remove meat and cook onion for 5 minutes
Return meat and add 1 cup water salt cinnamon and lemon rind. Cover and
simmer for 45 minutes.
Meanwhile heat chopped dates in remaining water until soft. Puree. Add date puree, the rest of the fruit and brown sugar. Stir, cover and simmer for one hour or until meat is tender.

Be careful not to over cook. Give the stew a stir from time to time.


Comments
This is timely given today's vote by Congress. The Iraqi's call the dish Hamuth Heloo. We have prepared it many times and it never fails to win praise.

When done remove cinnamon if you wish and serve piping hot on a mound of basmati rice. A glass of red wine and a simple salad go nicely.

Braised Lamb and Beans (Ed and Eva)

Ingredients
6 Lamb Shanks
Flour for searing
2 Tbs olive oil
1 large onion
2 carrots
1 rib of celery
2 bay leaves
1 cup dry white wine
1 28 oz can canned tomatoes
3 15.5 oz cans Cannellini Beans
1 lemon zested and juiced
1 cup chicken broth
1 tsp fresh rosemary chopped

Directions
Preheat oven to 350 degrees
Dust lamb shanks with flour; shake off excess
Heat olive oil in large braising pan with cover
Place lamb in pan; sear all sides until lightly browned, 8-10 min. Remove lamb, set aside. Discard all but 1 Tbs oil

Chop onion, celery and carrots
Add onion to pan, and cook until soft. Add celery , carrots, bay leaves and cook about 5 minutes.
Add wine; stir to deglaze, reduce by half to syrupy consistency, about 4 minutes. Add tomatoes, beans, lemon zest and lemon juice.

Return lamb to braising pan; pour broth over lamb. Bring to simmer; cover. Place pan in center rack of oven.

Bake 2 1/2 hours, or until fork tender. Meat should begin to fall of bones.

Remove from oven; Remove and discard bay leaves. Stir in rosemary, and add salt and pepper to taste.

Place lamb on platter. Cover with beans and sauce



Comments
A complete meal that serves six

Bobotie-A South African Version of Moussaka (Steven and Jessie)

Ingredients
2 lb ground beef
2 onions, chopped
1 slice white bread
1 cup milk
2 eggs
1 Tbs curry powder
2 Tbs sugar
2 tsp pepper
2 Tbs vinegar
1/2 cup raisins
4 bay leaves
2 Tbs fruit chutney (we like Earl Grey’s)

Directions
Fry onions first, add meat and cook until done. Soak bread in 1/2 cup milk. Drain milk.
Mix all remaining ingredients except for 1 egg and 1/2 cup milk.
Add meat and bread and put in baking dish.
Put bay leaves on top.
Bake for 15 minutes at 350oF.
Mix last egg and milk and pour over dish.
Bake for another 20 minutes.


Comments
This is a recipe from one of our former Au Pairs, Annebe, from South Africa. It’s something like moussaka, but a little spicier.

Barbeque Beef Stew (Steven and Jessie)

Ingredients
2 lb beef (cut up)
4 Tbs vegetable oil
1 cup sliced onion
1 clove garlic (chopped)
3/4 cup catsup
1/4 cup Worchestershire Sauce
1 tsp vinegar
1 Tbs brown sugar
2 tsp paprika
2 tsp salt
1 tsp dry mustard
dash red pepper

Directions
Brown beef in oil. Add onion and garlic. Cook until onions are transparent.

Mix together remaining ingredients and add to meat.

To this add 3 cups water and simmer 2 to 3 hours (the longer the better). Thicken with 3 Tbs flour in 1/4 cup water.

Serve over noodles (we like egg noodles)

This is a family favorite when the cold weather sets in.