Roast Beef

14 oz beef chunks, on the bone

3/4 teaspoon salt
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
3 cloves, crushed
4 peppercorns, crushed
1 1/2 teaspoons ginger, minced
3 garlic cloves, minced
1 tablespoon barbecue sauce
1 tablespoon lemon juice
2 tablespoons butter, melted

1 cup water
2 teaspoons corn starch

Let’s Roast Us Some Meat!

Beef Quiche Lorraine

I took one bite out of the quiche, and shook my head.  The idea of custard with meat grossed me out.  But as I kept eating, it grew on me.  The egg flavor brings out the best in it, and hilariously we used my sisters pastry dough which had sugar in it.  The sweetness was pleasant though.  I also made the crust way too thin, so pardon the fact that it’s breaking apart.  We’ll pretend that’s the look I was going for.  Who am I kidding…

10 oz short crust pastry
8 oz meat
2 eggs
3 oz cream
1.5 oz mayonnaise
1.5 oz cheddar cheese, shredded
1/4 cup bell pepper, chopped

Preheat oven to 400F° (205C°).

On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.

Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.

In a medium sized mixing bowl, whisk together eggs, cream, and mayonnaise.  Stir in meat and cheese.  Pour mixture into crust shell.  Scatter bell peppers on the top.  Bake until puffed and pale golden brown, about 25 minutes. Let cool at least 30 minutes before serving.

Roll, Roll, Roll Your Beef!

It probably would have been a better idea to make this on a day when I was angry at somebody, because I spent a good 30 minutes pounding the poor meat.  In this case, I was beating the dead cow.  Ouch.

8 oz beef, fillet

1 thick slice of bread
1/4 cup milk
1 egg
1/4 cup pumpkin seeds
1/4 cup cilantro
1/4 cup mint
2 oz meat, chopped

6 curry leaves, chopped
3/4 teaspoon salt
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
3 cloves, crushed
4 peppercorns, crushed
1 1/2 teaspoons ginger, minced
3 garlic cloves, minced
1 tablespoon barbecue sauce
1 tablespoon lemon juice
1 serrano chili, finely chopped

1 teaspoon corn starch
3 tablespoons butter, melted

Let’s Roll It!

Beef Stew

I don’t know what to say, besides the fact that I’m utterly impressed with myself.  My mother has been spending the last few days working in the garden, and yesterday I kept calling for her every 5 seconds.  Having a recipe handy to guide you is always much better than hollering for a busy person.  My mom also made corn on the cob for dinner, and I was going to turn that down when an idea struck.  I sliced the corn off and had the kernels with the stew.  The hint of sweetness from the corn complemented the beef wonderfully.  You can just put frozen corn though. Seriously happy a happy camper tonight.

3 tablespoons ghee/oil
1/2 teaspoon cumin seeds
3 pepper corns, crushed
4 oz onion, thinly sliced
8 oz beef, cubed
3/4 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon sumac
1/2 teaspoon paprika
3/4 teaspoon red chili powder
1/2 teaspoon mustard powder
1 teaspoon cumin/coriander powder
1 teaspoon ginger, minced
1 teaspoon garlic, minced
4 oz tomato
4 oz beef stock
1 medium potato, cubed
2 oz carrots, sliced
1/2 cup frozen corn
1/4 cup frozen peas

Want the directions? Click!

Kheema Curry

We previously made some Sloppy Joes following a recipe from Food Network, and while it was likeable, we decided to change things up.  Personally, I like this version more.  It is not as saucy and has more flavor.

16 oz ground beef

1 teaspoon cumin
3 cloves
2 small cinnamon sticks

3 tablespoons ghee
6 oz onion, diced

1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon fennel powder
1 oz ginger
6 cloves garlic
1 serrano chili

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Bombay Sloppy Joes

I saw this recipe in the Food Network magazine last week.  I thought I’ll get around to making it, but I forgot about it, and then my father had to take the magazines back to the library and I was like eh whatever.  Today out of the blue as I was [attempting at] cleaning the living room, or really just stacking up the piles of books neatly, my mother suggested making sloppy joes.  The recipe is on the Food Network website and can be found here.  Naturally, my mother looked at the recipe and decided to change it up a bit, so this what we ended up doing!

Ingredients
2 tablespoons ghee
1/2 large white onion, finely diced
1 serrano chili, chopped in four
1 teaspoon cumin seeds
3 prunes, chopped

4 small red tomatoes
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon ginger
1 cup water
2 cloves garlic
Yes, there *is* more….

Oven Baked Chicken

Ingredients
2 cups bread crumbs
1 tablespoon canola oil
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces (about 6 ounces each)

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.

Pour the crumbs into a bowl.   Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.

Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.

Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the crumbs and make sure each piece is evenly coated.

Place coated pieces on the prepared rack.  Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.

Transfer to a platter and serve hot or at room temperature.

Recipe courtesy of Food Network, with some minor changes.