H&J’s Bold Beef Burgundy

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 4 Thick slices of Bacon, chopped

1.5 lbs Beef Chuck, cut into 1inch  chunks

8oz Cremini Mushrooms, cleaned and quartered

1 Medium Yellow Onion, chopped

1/8 Tsp Ground Black Pepper

3 Tbsp All Purpose Flour

2 Cups Burgundy Wine

3 Cups Beef Broth

3 Tbsp Tomato Paste

Fresh Rosemary Sprig (about 4 inches long)

1 Bay Leaf

1 Tbsp Firmly Packed Dark Brown Sugar

1 Cup Baby Carrots

1 Cup Pearl Onions, peeled

Fresh Italian Parsley, chopped

Fresh Ground Pepper

Preheat oven to 350 degrees F. Fry bacon in  Dutch Oven over medium heat, about 5mins. Remove pot from heat and  transfer bacon to a paper towel lined plate. Set pot back on burner over high heat and brown the meat on all sides. Reduce heat to medium high  and add mushrooms, yellow onion and pepper. Cook, stirring frequently, until onion is tender - about 5mins. Sprinkle the flour over meat mixture and cook for 2-3mins more, continuing to stir frequently. Add  the wine, broth, tomato paste, rosemary sprig, bay leaf, brown sugar,  and bacon. Stir, scraping up any browned bits from the pot and bring to a  simmer.

Cover  the pot and transfer to the oven. Bake for 1.5hrs. Remove pot from  oven, add pearl onions and carrots. Return pot back to oven, uncovered,  and bake for 50mins more.

Remove from oven and garnish with parsley and a touch fresh ground pepper; serve. 

Goes great with H&J's MMM...Mashed Potatoes and a side of broccolini

BBQ Sauce

2 Tbsp Olive Oil

2 Garlic Cloves, minced

1/2 Tsp Ground Cumin

1/2 Tsp Ground Chipotle Chile Pepper powder

2/3 Cup Red Wine (ex. merlot or pinot)

1 Cup Ketchup

2 Tbsp Apple Cider Vinegar

2 Tbsp Soy Sauce

1/4 Tsp Liquid Smoke

Onions

2 Tbsp Butter, unsalted

2 Tbsp Olive Oil

4 Red Onions (about 2.5lbs), thinly sliced

2 Tsp Balsamic Vinegar

1/2 Tsp Kosher Salt

1/4 Tsp Ground Black Pepper

1/4 Cup Fresh Chives, chopped

Tri-Tip

1 Tsp Garlic Powder

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

2 Tbsp Olive Oil

2.5-3lb Tri-Tip Beef Loin

For the BBQ sauce, heat olive oil over medium low heat in a saucepan. Add garlic, cumin, chile pepper and stir constantly for 1min. Add wine and simmer 2 mins. Stir in remaining ingredients and simmer, stirring often for 10mins (sauce will slightly thicken once off heat). Set aside and let cool.

Melt butter and oil in large skillet over medium heat. Add onions and cook, stirring frequently, until dark golden brown, about 30mins. Stir in vinegar, salt, pepper and remove skillet from heat. Set aside and stir in chives just prior to serving.

Set grill to medium heat. Combine garlic powder, salt, and pepper in a small bowl. Brush all sides of meat with olive oil and sprinkle with seasoning mixture. Grill for 5mins, then turn meat  over and grill another 5mins. Reduce heat to medium low, and turn meat once again. Baste top with BBQ sauce, cover grill and cook 10mins. Repeat, turning meat and basting with BBQ sauce every 10mins, until meat is cooked to 135 degrees F (about 25-30mins). Transfer meat to cutting board and let meat rest 5-10mins before slicing. Slice meat thinly against the grain. 

Serve sliced meat on mashed potatoes (if desired) and top with caramelized onions and BBQ sauce.

Note: Another name for Tri-Tip is Triangle Steak. It is cut from the tip of the sirloin.

3lbs Beef Chuck Roast

3 Tbsp Fresh Thyme Leaves

2 Tbsp Garlic Cloves, sliced

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

2 Tbsp Olive Oil

2 White Onions (medium), diced

3 Celery Ribs, diced

2 Carrots, diced

1 Tbsp Tomato Paste

1/4 Cup All Purpose Flour

1 Cup Dry Red Wine

2 Cups Low Sodium Beef Broth

2 Tbsp Worcestershire Sauce

1 Tsp Dijon Mustard

1 Bay Leaf

2 Cups Baby Red Potatoes, halved

1 1/2 Cups Baby Carrots (or 2 medium carrots cut in 2 inch pieces)

1 Cup Button Mushrooms 

Preheat oven to 325 degrees, adjust oven shelves to the lower third of the oven.

Trim excess exterior fat from roast. Using kitchen twine, tie roast around its circumference and pat meat dry with a paper towel.

Combine thyme, garlic, 1 tsp salt, and ½ tsp pepper.  Cut 1 inch deep slits into the meat with a paring knife; stuff with thyme mixture. Season roast well with salt and pepper on both sides.

Heat oil in a large, ovenproof pot or dutch oven over medium-high heat.  Sear roast on all sides until well browned; 8-10 minutes. Transfer roast to platter.

Saute diced onions, celery and carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour.
Deglaze the pot with wine, scraping up any browned bits then stir in broth. Bring liquid to a boil; then return seared roast to the pot. Cover pot, place in oven and braise for 2 hours.

Remove pot from oven. Transfer roast to a platter. Strain sauce, discarding vegetables. Stir Worcestershire, Dijon and bay leaf into sauce. Return sauce and roast to the pot.

Add baby potatoes, carrots and cover; Return to oven and continue cooking for another 1hr. Add mushrooms to the pot and cook another 15mins. 

Transfer roast and vegetables to a platter. Using a fork, break meat into pieces. 

Bring sauce to a simmer; skim off and discard fat. Season with salt and pepper.

To serve, spoon sauce over pot roast and vegetables; garnish with thyme springs.

Meatballs

1 Cup Bread Crumbs

3/4 Cup Grated Parmesan Cheese

1/2 Whole Milk

1/2 Cup Beef Broth

1/2 Cup Fresh Parsley, chopped

3 Eggs, beaten

2 Tbsp Dried Oregano

1 Tbsp Garlic, minced

1 Tbsp Kosher Salt

1 Tbsp Ground Black Pepper

2 Tsp Dried Basil

1 Tsp Red Pepper Flakes

Pinch Nutmeg

2 lbs Ground Chuck

1 Can (14.5 oz) Beef Broth

Spaghetti Sauce

1/4 Cup Olive Oil

1 1/2 Cups Yellow Onion, diced

2 Tsp Garlic, minced

3 Cans (14.5oz ea) Whole Plum Tomatoes, crushed

1/2 Cup Reserved Pan Drippings 

1/2 Cup Fresh Parsley, minced

1 Tbsp Sugar

1 Tsp Red Pepper Flakes

 Fresh Basil, sliced

Grated Parmesan Cheese

For the Meatballs: Preheat oven to 450 degrees F. In a large mixing bowl, combine all ingredients except ground chuck and the can of beef broth. Add ground chuck to mixing bowl and stir to combine. Spray a large rimmed baking sheet with non-stick spray. Using a scoop or your hands, shape about 3Tbsp meat mixture per meatball and set on the rimmed baking sheet. You should get around 35 meatballs (7 rows of 5) all together.  Delicately pour the can of beef broth onto baking sheet with meatballs and transfer sheet to the oven; Bake for 25mins. Remove sheet from oven, transfer meatballs to plate, and pour the pan drippings into a glass measuring cup (to be used with spaghetti sauce).

For the Spaghetti Sauce: Saute onions and olive oil in a large saute pan (or dutch oven) over medium heat for 4mins. Stir in garlic and cook 20-30secs, then add tomatoes, 1/2 cup pan drippings, parsley, sugar, and pepper flakes. Simmer for 15mins on low heat. Add all meatballs to sauce and simmer for another 10mins. Remove from heat.

 Spoon sauce and meatballs over a bed of fresh pasta. Garnish with basil strips and Parmesan cheese.

2 Tbsp Olive Oil

2 Fresh Hoagie Rolls (about 6in)

1/2 Cup H&J's Spaghetti Sauce*

8 Meatballs*

1 Cup Mozzarella Cheese, shredded

Parmesan Cheese, grated

Fresh Basil, sliced

Preheat oven to 450 degrees F. In a small pot, warm meatballs and sauce, covered, over low heat. Hollow out hoagie rolls. Brush top and hollowed out area of each roll with olive oil. Spread 1/2 cup shredded mozzarella cheese in the hollowed out area of each hoagie roll.

Place rolls on baking sheet and bake for about 4mins (cheese melted and rolls slightly browned).

Remove rolls from oven and transfer to serving plates. Place 4 meatballs into each roll. Spoon sauce over meatballs (about 1/4 cup for each roll). Top each with grated Parmesan cheese, sliced basil and serve.

*See H&J's Slightly Spicy Spaghetti & Meatballs recipe

1 3/4lbs Chuck Roast, cut into 1 inch pieces

1 1/2 Tsp Kosher Salt

1/2 Tsp Cracked Black Pepper

3 Tbsp Canola Oil

1 Large White Onion, sliced

1 1/2 Tsp Tomato Paste

2 Medium Garlic Cloves, minced

1 1/2 Tbsp All Purpose Flour

1/4 Cup + 7oz Chicken Broth

7oz Beef Broth

7oz Belgian Ale Beer (Ex. Chimay)

2 Thyme Sprigs

2 Bay Leaves, small

1 1/2 Tsp Apple Cider Vinegar

2 Large Carrots, peeled, sliced

Preheat oven to 300 degrees F.  Pat meat dry with paper towels. Season with 1 Tsp salt and cracked black pepper.

Heat 1 1/2 Tbsp oil in dutch oven over medium high heat for 3mins.  Add meat and sear to a dark brown on both sides, about 3mins per side. Transfer meat to a plate and set aside. Reduce heat to medium and add 1/4 cup chicken broth, 1 1/2 Tbsp oil and scrape up any browned bits. Add onions,1/2 Tsp salt, tomato paste and stir to combine (use a wooden spoon). Cook 3mins. Stir in garlic and cook 30secs. Sprinkle flour evenly over onion and stir to combine. Cook 2mins. Stir in broth, ale, vinegar and beef. Then add thyme and bay leaves. Lightly season with salt and pepper to taste. Increase heat to medium high and bring to a simmer. 

Cover and transfer to oven. Bake 1hr and 15mins, then add carrots. Continue baking, covered, for another 25mins. Remove cover and continue baking for 20 more mins.

Serve over mashed potatoes with a side of green beans.

4lbs Short Ribs, room temperature

1/4 Cup Olive Oil

1 Tsp Kosher Salt

1/2 Tsp Freshly Cracked Black Pepper

1 1/4 Cups White Onion, diced

3/4 Cup Carrots, diced

3/4 Cup Celery, diced

3 Tbsp Garlic, minced

2 Tbsp Hungarian Sweet Paprika

2 Tbsp Tomato Paste

1 Tbsp Anchovy Paste

1 Bay Leaf

1/2 Cup Dry Sherry

2 Cups Cabernet Red Wine

2 Cups Coca Cola

1 Tbsp Orange Zest

2 Tsp Cornstarch

2 Tsp Olive Oil

1 Tsp Apple Cider Vinegar

2 Tsp Dry Sherry

2 Tsp Fresh Thyme, minced

Preheat oven to 300 degrees F. Season all sides of short ribs with salt and pepper. Heat 1/4 cup olive oil in dutch oven over medium high heat. Add ribs and brown on all sides. Transfer to a plate and set aside. Reduce heat to medium low and add onions, carrots, and celery to the drippings, cook 6mins, stirring occasionally. Add garlic, paprika, tomato paste, anchovy paste, and bay leaf - cook 2mins more. Add 1/2 cup sherry and cook 6-8mins, stirring occasionally, until sherry nearly evaporates. Stir in wine, cola, and orange zest, then return ribs to pot. Increase heat to high and bring to a boil. Cover and transfer to bottom rack of oven. Braise ribs  for 3.5hrs, turning ribs every hr.

Remove from oven and transfer ribs to a large plate and tent with foil. Strain liquid from dutch oven into a bowl. Skim fat off top of liquid (or pour in a fat separator). Discard fat. Transfer remaining liquid to a large saute pan and over medium heat bring to a simmer.  Whisk in cornstarch, oil, apple cider vinegar, 2tsp sherry, fresh thyme and cook 2mins, stirring occasionally. Return ribs to sauce and heat for 2mins. 

Serve over mashed potatoes with a side of vegetables, like broccoli or carrots. 

1 pound ground beef sirloin

1/2 pound bulk spicy Italian sausage

1 (15 ounce) can chili beans, undrained

1 (15 ounce) can kidney beans, drained

1 (28 ounce) can diced tomatoes with juice

1/2 (6 ounce) can tomato paste

1/2 large yellow onion, chopped

1-1/2 stalks celery, chopped

3/4 of one green bell pepper, seeded and chopped

3/4 of one red bell pepper, seeded and chopped

1 Anaheim chile pepper, seeded and chopped

2 slices thick bacon (chopped)

2 cubes beef bouillon

1/2 cup beer (Newcastle or Guinness)

2 tablespoons chili powder

1-1/2 teaspoons Worcestershire sauce

1-1/2 teaspoons minced garlic

1-1/2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon hot pepper sauce

1/2 teaspoon dried basil

3/4 teaspoon salt

3/4 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon white sugar

Cheddar cheese

Corn chips (such as Fritos)

Sour cream (optional)

Jalapeno or Serrano pepper, diced (optional)

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Meanwhile in separate stock pot, cook bacon pieces. Remove bacon when cooked, leaving bacon grease in pot. Add onion, garlic, and celery to pot and cook over medium for 4 mins stirring occasionally. Stir in Tomato paste and cook one minute. Add beef, sausage, chili beans, kidney beans, diced tomatoes, red & green bell peppers, chile pepper, bacon, bouillon, and beer. Season with chili powder, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 3 hours, stirring occasionally. The longer the chili simmers, the better it will taste.

Remove from heat and serve, or refrigerate (once cooled), and serve the next day.

To serve, ladle into bowls, and top with Fritos and shredded Cheddar cheese.

Heather’s Way: Add a dollop of sour scream to cut spice (no serrano pepper)

Jeff’s Way: No sour scream, Add diced jalapeno or serrano pepper atop

3 Tbsp Vegetable Oil, divided

3 Eggs, lightly beaten

1 Package (16oz) Frozen Mixed Vegetables (carrots, corn, green beans, peas)

1/4 Cup Scallion Whites, minced

1 Tbsp Fresh Garlic, minced

1 Tbsp Fresh Ginger, minced

1lb Flank Steak, sliced (about 1/4 inch), seasoned with salt and pepper

1/4 Cup Low Sodium Soy Sauce

1 Tbsp Sambal Oelek

1 Tbsp Sesame Oil

3 Cups Cooked White Rice

1/2 Cup Scallion Greens, sliced

Cook rice according to directions. Set aside to let cool. 

Heat 1 Tbsp  vegetable oil in Wok over medium high heat. Pour eggs in Wok and cook - stirring frequently until scrambled, about 2mins. Transfer eggs to a large glass bowl.

Add 1 Tbsp vegetable oil in Wok  and increase heat to high. Add frozen vegetables and stir fry until softened about 4mins. Add scallion whites, garlic and ginger. Cook for 1min, then transfer vegetable mixture to the glass bowl with eggs. 

Whisk together soy sauce, sambal, and sesame oil in a small bowl, set aside. Heat 1 Tbsp vegetable oil in Wok over high heat. Stir fry beef until browned on both sides, about 2-3mins. Reduce heat to medium high and pour soy sauce mixture into Wok with beef, stirring to coat. Then add rice, scallion greens, scrambled eggs, and vegetables. Cook over medium high heat until heated through, about 1min.

Scoop into bowls and serve.

2lbs Top Sirloin Steaks, room temperature

2 Tsp Kosher Salt

1 Tsp Ground Black Pepper

4 Tbsp Olive Oil

1/4 Cup Tequila

2 Cans (28oz ea) Diced Tomatoes

2 Cups Green Bell Pepper, diced

2 Cups White Onion, chopped

2 Tbsp Fresh Garlic, minced

2 Tsp Cumin

1 Tsp Onion Powder

1 Tsp Paprika

1 Tsp Dried Oregano

1/2 Tsp Garlic Powder

1/2 Tsp Ground Coriander

1/4 Tsp Ground Ginger

1/4 Tsp Red Pepper Flakes

1/4 Tsp Cayenne Pepper

1 1/2 Cups Beef Stock

2 Tbsp All Purpose Flour

1 Can (15oz) Black Beans, drained, rinsed

1/4 Cup Cilantro, finely chopped

1 Fresh Lime, cut in half

Monterey Jack Cheese (optional)

Serrano or Jalapeno Peppers, sliced (optional)

Diced Avocados (optional)

Sour Cream (optional)

Cut steaks into chunks (1/2in-1in pieces). Sprinkle meat with 1tsp kosher salt and 1/2tsp ground black pepper. Heat 2 Tbsp oil in dutch oven (or large pot) over medium high heat. Add about a 1/3 of the meat and sear meat 2-3mins. Using tongs, flip meat pieces and cook another 2-3mins. Transfer browned meat to large dish. Repeat, searing remaining meat in two batches, adding 1 Tbsp oil each time prior to searing. Set aside browned meat. 

Reduce heat to low and immediately (and carefully) pour in tequila. Scrape up browned bits from pot. Add tomatoes, bell peppers, onion, garlic and remaining 1tsp kosher salt and 1/2tsp ground black pepper. Stir and add browned beef. Then stir in cumin, onion powder, paprika, dried oregano, garlic powder, coriander, ginger, red pepper flakes, and cayenne. Add beef stock and flour to chili and stir to combine. Increase heat to medium high and bring chili to a boil. Once boiling, reduce heat to low and simmer, partially covered, for 50mins. Stir in black beans and cilantro. Squeeze 1/2 fresh lime over chili and stir the lime juices in to blend. Discard Lime. Remove chili from heat.

Ladle chili into bowls and top with cheese, peppers, avocados, and/or sour cream, if desired.

Heather's Way: Topped with cheese, avocados, and sour cream.

Jeff's Way: Topped with cheese and sliced serrano peppers.

1 Cup Soy Sauce

1 Cup Sake

1/2 Cup Sugar

1 Large bunch Cilantro, chopped

(1) 2-inch piece fresh Ginger, peeled, cut into thick slices

4 Garlic cloves

1 1/4 Tsp  dried crushed red pepper

2 Chicken Breasts

(2) 1-pound Flank Steaks

Combine first seven ingredients into food processor or blender. Blend until pureed. Pour marinade into large, heavy duty freezer bag  and add the chicken and beef to the marinade. Put into refrigerator for at least 5hrs (and no longer than 12hrs), turning bag occasionally.

Set grill to med-high, and cook chicken to 165 degrees F, flipping once (about 7mins per side). Cook steak to desired doneness, 135 degrees F for medium rare, flipping once (about 3-4mins per side). 

Note: Grill times will slightly vary depending on your Grill.

Once off the grill, let chicken and beef rest 10mins before cutting. Slice (or chop) chicken and beef and serve over white rice with a side of freshly steamed broccoli.