If you’re doing a month of the Whole30 challenge, it should be winding down for you now.
Here’s a recipe for Mexican Braised Beef (see photo above, and recipe below) that I found on the blog Nom Nom Paleo. I served it with fresh greens, Sweet Potato Fries (prepared like the Parsnip Fries from last week’s post), and guacamole (I’ll post that recipe tomorrow). Continue reading
Here’s a recipe sure to please the beef lovers in your circle of friends.
One of the most popular appetizers I serve is my Steak Bites with Salsa Verde. This holiday season, I was trying to figure out a way to modify it to make it more wintry.
While I was running with one of my buddies, Polly, she and I were discussing the food she had recently had at a holiday party she attended. She was raving about steak served with blue cheese. And, if you were to ask my coworker Laura, she would tell you that I like to miniaturize everything.
So between Polly’s story and my natural inclination, I came up with individual bites of beef tenderloin served on a mini crostini topped with a horseradish mayonnaise and garnished with creamy blue cheese. Continue reading
Here’s a great dish to prepare for an early February party–perhaps a Super Bowl gathering, February 5.
This recipe just takes a little planning but very little work. It will take two days total, so plan accordingly. Marinate the meat for 24 hours to get the best flavor, and allow 8 hours to cook the meat. The recipe calls for cooking it in the oven, but I am sure the brisket could be cooked on low in a slow cooker or crock pot for the same amount of time. (I don’t own one, so I’ve never tried it.) Continue reading
For years, I had been using one tried-and-true marinade for flank steak, but then I saw this recipe in The Junior League Centennial Cookbook. It sounded interesting, and I had all the ingredients, so I thought I would give it a try on some tri-tip for a dinner with good friends this past spring.
Since then, I have made it several times with the following modifications: The original recipe called for soy sauce, but I always use a low-sodium variety; and I have never tried it with the recipe’s suggested celery seed or dill, but I like adding green onions. Continue reading
Thyme with Sage 