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Guinness Beef Stew

Written by Gino Simones

Wednesday, 10 March 2010 18:29

Ingredients

2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1.25 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish

Directions

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour.

Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours.

Garnish the beef with parsley and serve.

Rueben Pizza

Written by Gino Simones
Wednesday, 10 March 2010 18:18
6 tbsp. Dijon Mustard 2-8oz pizza shells 12oz shredded Swiss cheese 12oz thinly sliced cooked corned beef 2 2/3 cups drained jar-packed sauerkraut 2 tsp. caraway seeds (optional) Preheat oven to 450 degrees. Spread 1 tbsp mustard on each crust. Sprinkle each with 1 ½ oz (about 1/3 cup) cheese. Arrange 3oz corned beef over cheese. Spread ½ tbsp. mustard over corned beef and spread 2/3 cup sauerkraut over beef. Spread another1 ½ oz cheese on top, pressing to adhere. Sprinkle each with ½ tsp. caraway seeds (optional). Bake until heated through and cheese on top melts and is beginning to brown. 10-12 mnutes. Recipe compliments of Barons, the Marketplace
Last Updated on Wednesday, 10 March 2010 18:25

HERB TURKEY

Written by editor

Sunday, 01 November 2009 20:58

HERB TURKEY

1 12 -14 pound turkey

1 bunch fresh rosemary sprigs

1 bunch of thyme sprigs

1 stalk celery, cut in half

1 onion, cut in half

½ cup butter or margarine, melted

1 tablespoon garlic, finely chopped

½ teaspoon salt

Remove giblets and neck from turkey. Rinse turkey with cold water; pat dry. Drain body cavity well. Place turkey in a greased broiler pan or roasting pan.

Loosen skin from turkey breast without totally detaching skin; carefully place several rosemary and thyme sprigs into neck cavity. Brush entire bird with melted butter, salt and garlic.

Loosely cover turkey with heavy-duty aluminum foil.

Bake at 325 degrees for 3 hours or until a meat thermometer registers 180 degrees, basting often with pan drippings.

Uncover turkey during the last hour of cooking. Remove turkey from roasting pan; cover and let stand 15 minutes before carving.

CRAB AU GRATIN

Written by Cookie

Monday, 14 September 2009 23:04

CRAB AU GRATIN

Printed from COOKS.COM

1/4 c. butter
6 tbsp. all purpose flour
1 c. milk
1 c. cream
1/2 c. white wine
1 c. shredded sharp cheddar cheese
1/2 tsp. salt
1/4 tsp. paprika
1 (6 oz.) can sliced mushrooms, drained
2 tbsp. grated onion
1 lb. lump or regular crabmeat
1/3 c. dry bread crumbs

Place butter in saucepan on low heat. Stir in flour. Gradually stir in milk, cream and wine. Cook, stirring constantly, over low heat until sauce is smooth and thick. Stir in cheese, salt, paprika, mushrooms, and grated onion. Stir until cheese is melted. Fold in seafood. Pour mixture into a well greased 2 quart casserole. Top with bread crumbs. Place in 400 degree oven and bake for 15 minutes or until top is golden brown. Yield: 8 servings. NOTE: May also be baked in individual glass shells or molds.

Cooks.com

Dijon Mustard Cream Sauce:

Written by Cookie

Monday, 14 September 2009 23:03

Dijon Mustard Cream Sauce:

2 tablespoons chopped shallots

6 tablespoons balsamic vinegar

3 tablespoons chicken stock

1 1/2 cups heavy cream

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine the shallots and vinegar in a large saucepan and bring to a boil. Cook until the liquid is reduced by half. Add the chicken stock and reduce again by half. Add the cream and cook, over medium-low heat, reducing the liquid until it reaches a sauce consistency, about 15 to 20 minutes. Remove the sauce from the heat and whisk in the mustard, salt and pepper.

Yield: about 1 1/4 cups

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