Beef

Ohio Bison with Mushrooms in Wine Sauce and Fresh Herbs

Ingredients

Getting Started

  • Pre-heat grill to 425 degrees

What You’ll Need

  • 2 Bison strip steaks
  • Extra virgin olive oil
  • Pinch of salt and pepper
  • 4 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups sliced Portabella mushrooms
  • 1 ½ cup sliceds Maitake mushrooms1 ½ cups cabernet
  • Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped)
  • Allow steaks to warm to room temperature; 20-30 minutes once out of the refrigerator

Method

1

Drizzle a small amount of extra virgin olive oil over steaks; salt and pepper. Grill for 3-4 minutes on each side over a very hot grill; for medium rare; internal temperature should be 130-135 degrees. (Grill steaks longer if desired)

2

In a medium size sauté pan melt the butter and oil over medium high heat. Add the mushrooms and cook for 2-3 minutes; pour wine over mushrooms and continue to cook for 3-4 minutes till mushrooms are soft.

3

Allow steaks to rest for 5-6 minutes before slicing.

4

Add the fresh herbs to the mushroom wine sauce and pour over the steaks; slice and serve.


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Chuck Roast Pizzaiola

Ingredients

Getting Started

  • Pre-heat oven to 325 degrees

What You’ll Need

  • 2-3 tablespoons canola oil
  • 2 1/2 pound chuck roast (bone in)
  • 1 onion chopped
  • 3-4 cloves garlic minced
  • 1 15 oz can beef broth
  • 3 bay leaves
  • 1 quart stewed tomatoes with juice
  • 1 6 oz can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 small chunk Parmesan cheese (shaved)
  • Salt and pepper both sides of the chuck roast

Method

1

In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.

2

Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.

3

Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.

4

Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 6-8


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Chili Con Carne Lasgna

Ingredients

Getting Started

  • Pre-heat oven to 350 degrees

What You’ll Need

  • 2-3 tablespoons vegetable oil
  • 1/2 pound Chorizo sausage
  • 1 quart chili or chili con carne
  • 3-4 small fresh tomato’s (diced)
  • 9 oven ready lasagna noodles
  • 8 oz.’s Panela cheese (crumbled)
  • (found in the ethnic section)
  • 8 oz.’s sharp cheddar (shredded)
  • 1 ancho pepper sliced thin
  • 1-15 oz. Crema Mexicana
  • (Mexican Table Cream)
  • (found in the ethnic section)
  • Or sour cream

Method

1

In a medium size stock pot heat the oil and brown the chorizo sausage, add the chili and tomato’s; heat thoroughly.

2

Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.

3

Place the sliced peepers on top, cover with foil and bake for 35-40 minutes until hot and bubbly.

4

Remove from oven and drizzle with the table cream.


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