healthy cooking tips: Beef Dishes

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Tue, 15 Jan 2008 23:59:37 GMT

Roasted Rack of Colorado lamb with

Wild Mushroom and Blue Cheese Bread Pudding

Ingredients:

2 ea 8 bone Colorado lamb racks

use only domestic lamb, it is the best in the world

2 cups assorted wild mushrooms

1 cup onion, small diced

2 teaspoons minced garlic

2 cups beef sausage, medium diced

2 Tablespoons vegetable oil

8 large eggs

1 quart heavy cream

1 cup blue cheese crumbles

white bread or focaccia, cut into cubes, use enough to absorb egg mixture

Salt and Pepper to taste

Individual ramekins

Procedure:

To Prepare the lamb for cooking:

Peel the fat cap off the back of the lab rack, be sure to leave some fat, just pull off the large cap. Using a sharp boning knife cut about ½ inch down between the bones of the lamb and remove the fat.

To cook the lamb:

Season generously with salt and pepper and in a large sauté pan over medium heat place the lamb racks fat side down, slowly render away much of the fat and cook till a nice golden brown, flip the lamb and place in a 350 degree oven for about 12-15 minutes for medium rare. Remove the lamb from the pan and place on a cooling rack for at least 5 minutes. This allows the lamb ample time to rest and cook evenly.

Bread Pudding:

Sauté the mushrooms, onions, garlic, sausage in oil until the onions start to get transparent. Beat the eggs and cream together until mixed. add the bread and the blue cheese to the egg mixture. Add the warm mushroom mixture and mix thoroughly till blue cheese melts slightly and becomes incorporated. add salt and pepper. Allow the mixture about 20 minutes to soak before cooking. Preheat your oven to 350 degrees. Grease your individual aluminum cups with pan spray. Add the Bread Mixture to the cups going slightly above the top of the cup. Put in a larger casserole dish and then add water to the dish about half way up the cups. Bake at for 25-30 minutes. When finished the tops should be golden brown and bread pudding will be firm but not hard. Pop out of cups and serve. Makes 10-12 servings.

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!

Beef

Fri, 25 Aug 2006 14:02:31 GMT

Pan-Seared Beef Medallions with Bourbon-Mushroom Sauce

1 ½ pounds beef tenderloin, fat trimmed and silver skin removed

2 cups red burgundy wine

3 medium shallots, chopped

2 garlic cloves, finely chopped

1 sprig fresh rosemary, leaves pulled

1 teaspoon dried rubbed sage

2 teaspoon unsalted butter

1 medium leek white part only, well rinsed and cut into 2-inch lengths and finely julienned

1 ½ cups sliced mushrooms

½ cup bourbon

2 cups Demi-glace

Salt and fresh ground black pepper to taste

1. Slice the tenderloin into ¼ -inch-thick medallions (about 3 ounces each).

2. Place the beef in a medium shallow dish. Add the red wine, shallots, garlic, rosemary, and sage.

3. Cover with a lid and marinate in the refrigerator overnight.

4. Remove the beef from the marinate; discard marinate. Pat the beef dry with paper towels.

5. In a large skillet, cook the beef in the butter over high heat for 4 minutes on each side

(for medium), until nice brown color. Remove beef from the pan. Reserve and keep warm.

6. Add the leeks to the pan and saute for 2 minutes, until soft.

7. Add mushrooms and saute for 3 minutes.

8. Add the bourbon to deglaze the pan, loosening any brown bits on the bottom of the pan with a wooden spoon.

9. Stir in the Demi-glace. Reduce the heat and simmer for 3 minutes, until Demi-glace comes to a boil.

10. Season with salt and pepper to taste.

Remember...Grace is upon you so eat to live!™

Chef Tim

Courtesy of Healthy Cooking Tips

Burgundy Beef Stew

Fri, 04 Aug 2006 12:45:47 GMT

1 pound boneless beef chuck, cut into 1 1/2 × 1 1/2 × 1/2-inch pieces
3 tablespoons all-purpose flour, divided
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
4 medium carrots, sliced 1/2-inch thick
8 small onions
1/2 cup Burgundy wine
1 tablespoon catsup
1 clove garlic, crushed
1/4 teaspoon dried marjoram leaves, crushed
1/8 teaspoon dried thyme leaves, crushed
4 ounces mushrooms, halved
2 tablespoons water

2 tablespoons fresh parsley, chopped

Trim excess fat from beef chuck. Combine 2 tablespoons flour, salt and pepper; dredge beef. Place beef and oil in 11 3/4 × 7 1/2-inch microwave-safe baking dish. Cover and microwave at MEDIUM-LOW or 30 percent power 20 minutes, stirring after 10 minutes. Add carrots and onions. Combine wine, catsup, garlic, marjoram and thyme; pour over beef and vegetables, stirring to combine. Cover and continue to microwave at MEDIUM-LOW 45 minutes, stirring every 15 minutes. Add mushrooms and continue to microwave at MEDIUM-LOW 15 to 25 minutes or until beef and vegetables are tender. Combine remaining 1 tablespoon flour and water; stir into beef and vegetables. Sprinkle with parsley. Cover and microwave at MEDIUM-LOW 3 minutes, stirring after 1 1/2 minutes.

Servings: 4

Preparation Time: 30 minutes

Courtesy of Healthy Cooking Tips

Chef Tim

Remember... Grace is upon you so eat to live!™