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Category Archives: Meat

Barbie’s Beer Chili

Serving suggestion

This recipe is from Barbie Carson of Franklin, Virginia who I had the pleasure of meeting on Facebook. She is a friend of my Aunt Pam and Uncle Vernon on my dad’s side. Barbie’s beer chili can be modified to fit your favorite chili recipe. For that reason, I have listed two recipes below. Use the first one if you want to add beer to your own recipe. Use the second one if you need a complete recipe. For the second recipe, Barbie added beer to my Aunt Gail’s beef chili. Barbie says that “the magic of the beer is working to take the music right out of those beans and adds a great flavor!”

Recipe #1 (Beer added to your own chili recipe)

Preparation Time: 30 minutes
Cooking Time: 2-3 hours
Serves 6-8
Freeze any leftovers.

Instructions:

  • Fry your beef and onions together as usual.
  • Add kidney beans and one regular beer. (Not light beer, nor Lager beer, just regular cheap beer). It will foam up briefly.
  • Add the remainder of your regular ingredients per your favorite recipe and let it cook as usual. (Barbie’s cooks for at least 1 hour).

Recipe #2 (Beer added to Aunt Gail’s Beef Chili)

Barbie’s ingredients are highlighted in blue font below.

Preparation Time: 30 minutes
Cooking Time: 2-3 hours
Serves 6-8
Freeze any leftovers.

Ingredients:

  • 2 lbs (or more) lean ground chuck (ground beef)
  • 1-2 large sweet onions
  • 1 can of beer (not light beer or lager). The cheaper the better
  • 2 regular size cans dark red kidney beans inc. juice
  • 1 can light red kidney beans inc. juice
  • 1 large can petite diced tomatoes with their juice
  • 2 envelopes of Frenches Original Chillo Mix
  • I large can, maybe 2 tomato paste
  • 1 large can tomato sauce
  • Pepper to taste
  • Water if needed to thin it ( I like thick chili)

Instructions:

  • In a large Dutch oven (this is a large pot), brown the ground chuck with the onions, stirring constantly until the meat is no longer pink.
  • Drain all of the fat from the mixture.
  • Add all the beans and their juice (get it all now)!
  • Add the beer! All of it! None for the cook! Let it foam (for 2 minutes at most)
  • Add the rest of the ingredients and bring the mixture to a full simmer.
  • Reduce heat to low or medium low, depending on how your stove cooks and cook for 2-3 hours. Stir occasionally, tasting frequently on a cracker just because you cant wait for it to be done.
  • Mixture is done when the meat is tender and and the texture of the sauce is thick.
  • Salt if you must.
  • Enjoy! Serve with saltines and grated cheddar cheese.
Barbie’s Tips:
  • Left overs freeze well.
  • Always freeze a little container full for chili dogs later on. Just add a few shakes of Texas Pete Hot sauce to the mix!
Danielle’s Tips:
  • Use an extra large pot for cooking. Otherwise, the beans will bubble over and it can get VERY messy.
  • Stir frequently to prevent the bottom from burning.
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Posted by on November 5, 2011 in Beef, Entrees, Meat

 

Spaghetti and Meatballs

Grandmama

Next to Grandmama’s meatloaf, her spaghetti and meatballs was my favorite dinner she made. She usually served it at least once when we came to visit. This was my cousin Seth’s favorite “St. Clair meal.” Grandmama got the recipe in Corpus Christi, Texas.

Preparation Time:
Cooking Time: 2 ½ hours

Ingredients:

Sauce

  • 3 Tbsp. olive oil
  • 1 onion, diced and browned in the olive oil
  • 1 clove garlic, crushed through garlic press
  • 1 large can tomatoes (or fresh summer tomatoes)
  • 1 small can tomato paste
  • 1 8 oz. can tomato sauce
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 bay leaf
  • 1-2 tsp. oregano
  • 1 cup water
  • 1 beef bouillon cube
  • 2 Tbsp. brown sugar

Meatballs

  • 1 lb. lean ground beef
  • ¼ cup chopped parsley
  • 1 clove crushed garlic
  • ½ cup dry bread crumbs
  • ½ cup grated parmesan cheese
  • ½ cup milk
  • 1 beaten egg
  • Salt and pepper to taste

Instructions:

  • Simmer sauce for 2 hours; then add the meatballs.
  • Simmer meatballs in the sauce for about 30 minutes.
  • Pour off any fat that might be on top and it is ready to serve.
  • Makes enough for ¾ to 1 lb. spaghetti noodles.

Serving Suggestion:
Serve with freshly grated parmesan cheese.

 

Spare BBQ Baby Back Ribs

Jill Miller

Jill is an old family friend who used to own and operate a bakery with her husband Lou in Kennybunk, Maine. Whenever we see them in August at Moody Beach (which often coincides with my birthday), I ask Jill to make me her famous baby back ribs because they are SO delicious! They take a while to cook, but not much preparation time is needed.

 

Preparation Time:
Cooking Time: 3 hours

Ingredients:

  • Pork Baby Back Ribs
  • Kosher salt
  • Pepper
  • Cumin
  • Allspice
  • BBQ sauce (best brand is: Old Masterpiece Original)

Instructions:

  • Sprinkle ribs with seasonings to taste.
  • BBQ ribs for ~5 mins. on each side.
  • Cover with BBQ sauce.
  • Put in pan.
  • Cover w/ foil.
  • Bake at 250 degrees for about 3 hours.
 
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Posted by on May 16, 2011 in Entrees, Meat, Pork

 

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Rib-Eye Steak

Dad

This is a very simple recipe and tastes best if you use a grill, although a skillet may also be used. It is fantastic! (Even my picky little brother thinks so). Dad always uses 100% organic/farm raised beef which can be easily found at your local Whole Foods.

 

Total Preparation Time: 8 hours (Enough time to marinate overnight)
Active Preparation Time: 10 minutes
Cooking Time: Varies depending on how you like your steak cooked

Ingredients:

  • 2 full size rib-eye steaks
  • Ginger/teriyaki sauce (Dad uses the Whole Foods brand)
  • Italian seasoning (may be substituted for oregano, tarragon, and marjoram)
  • Salt and pepper to taste

 Instructions:

  • Prepare a marinade of ginger teriyaki sauce (enough to lavishly cover both sides of steak).
  • Generously sprinkle your seasoning on both sides of the steak.
  • Add salt and pepper.
  • Marinate overnight.
  • When ready to cook, use inside/outside grill or skillet. Cook to desired perfection.

Serving Suggestion:
Dad usually serves this dish with baked sweet potatoes and broccoli. He also recommends a glass or two of red wine, preferably cabaret.

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat

 

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Meatloaf

Grandmama

I challenge you to find a better meatloaf recipe. Grandmama’s meatloaf was my favorite dinner growing up. She always made it for me when I came to visit her and Grandfather at St. Clair (their farm), and Aunt Jaymie did the same whenever I came to Richmond during my school breaks in college. Even after Aunt Jaymie started working at Merill Lynch, she was never too busy to make sure there was meatloaf waiting for me in the fridge. Mom usually substituted ground turkey for ground beef, so this can also be a turkey loaf depending on your dietary preferences. Perfect comfort food for a cold winter evening.

Preparation Time: 25 minutes
Cooking Time: 1 ½ hours

Ingredients:Meatloaf

  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 tsp. salt
  • ½ tsp. sage
  • 1 stack saltine crackers (in the big box of individually wrapped stacks of square crackers)
  • 1 beaten egg
  • 2 cups milk to moisten

Instructions:

  • Mix all ingredients with spoon or fork.
  • As you add the milk, work it with your hands. It should be quite moist, but not dripping.
  • Press into greased loaf pan or casserole dish and bake for 1 ½ hours at 350.
  • Makes 6-8 servings.

Serving Suggestion:
Serve with mashed potatoes (I prefer sweet potatoes) and a steamed vegetable or green salad. If you aren’t in the mood for potatoes, try risotto or brown rice.

Chef’s Tip:
If you are cooking this for a family dinner (at least 3-4 people), I suggest doubling the recipe as Grandmama usually did. If you are making it for one person, follow the recipe as is and you will have dinner to last you for the week!

Meatloaf

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat

 

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