sweet onions

Beef Stew

Well, the weather outside is frightful, so you might as well stay in and cook some comfort food. That’s exactly what I am doing. I made beef stew this week and I think it was my best ever. Enjoy!

Beef Stew

1 1/2 pounds of Beef Stew meat cut into cubes (you can also use Sirloin) (available at your local meat market)

2 Tablespoons of Extra Virgin Olive Oil

3 Sweet Onions, peeled and thickly sliced

3 Cups of boiling water

5 Tablespoons of Walnut Creek French Onion Soup Starter (available at your local butcher shop)

2 to 3 Tablespoons of Vegeta (available at your local meat market)

2 pounds of carrots, cleaned and sliced in 1″ pieces

5 potatoes, peeled and cut into chunks

Heat the olive oil in a 5 quart roaster pan. Add the onions, reduce heat to medium. Stir the onions 4 to 5 minutes. They should be browned and slightly tender. Add the meat and stir around until it is browned. This should take an additional 5 minutes. Reduce the heat to low. Add the boiling water, French Onion Soup Starter and Vegeta, stir. Cook for approximately 2 hours. Add the carrots and potatoes and cook an additional 1 to 1 1/2 hours. Serve immediately.

This is a meal that will stick to your bones. You will be glad you have leftovers.

That’s all for now. Keep warm. Until next time…From our Butcher Block to your Table.

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Sausage and Peppers

I am feeling melancholy today.  I don’t know why.  It is a beautiful summer day.  Maybe it is the realization that summer is going by so fast.  Then I stop and think how many summers have already gone by and thinking that maybe life is going fast as well.  I don’t intend for this to be a downer.  I just want to remind you to grab every moment.

Fair season is in full swing.  I am going to challenge you (and me too) to go to one of the fairs and act like a kid again.  Since we are on the fair theme this week, I thought I would share an easy meal that is a fair favorite.  It is so easy to make.

 

Sausage and Pepper

 

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Flank Steak and Grilled peppers and onions”

For those of you who don’t know, I am a huge fan of onions–the Butcher not so much. They are so good for you. If I cook them the Butcher will eat them, but I have problems if I try to put them in salads. This recipe is easy and Mauri-1delicious. It gives you the flavor of Fajitas without the carbs in the tortillas.  Green and red peppers are still plentiful so take advantage of these great buys at local Farmers’ Markets.

Grilled Flank Steak

2 to 3 Pound Flank Steak (available at your local meat market)
2 Tablespoons of Olive Oil
2 Tablespoons of Sidney’s Steak Rub (available at your local butcher shop)

Add the Olive Oil and Sidney’s Steak Rub in a gallon ziplock bag. Mix them together and then put in the Flank Steak. Marinate 4 hours up to 24 hours.

Light the coals in your Weber grill and allow them to heat for 30 minutes. Remove the Flank Steak from the flank-steak-2marinade and place on the grill rack. Cook for 8 minutes, turn and cook an additional 8 minutes. If you want medium rare, decrease the cooking time to 6 minutes and 30 seconds per side.

Grilled Peppers and Onions

2 sweet onions, peeled and cut in wedges
1 1/2 green peppers, cored and cut in chunks
1 1/2 red peppers, cored and cut in chunks
2 Tablespoons of Olive Oil
1 1/2 Tablespoons of Weaver’s Salt Free Southwestern Dust (available at your local butcher shop)

In a gallon bag place the olive oil and Southwestern Dust. Mix it together. Place the peppers and onions in the bag with the marinade. Marinade 4 hours up to 24 hours.

Pre-heat oven to 425 degrees. Put the onions and peppers in an oven safe baking dish and bake for 20 to 25 minutes.flank-steak

Leftovers can be stored together and reheated for a quick lunch, dinner or snack.

Enjoy, and make sure you get out and enjoy these beautiful fall days. As for me, I’m heading off to the tennis courts. Until next time…From our Butcher Block to your Table.

 

 

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Mauri’s Chicken Salad

I know I am a day late with my blog.  I had laser surgery on my right eye yesterday and Mauri-1we were fighting bees in the house.  As they say, “Truth is always better than fiction.”  Now that I am back in the writing frame of mind, I want to give you a great go-to recipe no matter what the occasion or the time of year.  I make Chicken Salad like most people make spaghetti.  I see what’s in my refrigerator, cabinets and go from there.  This is a great dish to experiment with.

Chicken Salad

12 oz. of cooked chicken (I used Buffalo Wing Chicken Breast)
1 cup of cut seedless green grapes

[caption id="attachment_480" align="alignright" width="300"]Mauris Chicken Salad Mauri’s Chicken Salad[/caption]

1 gala apple diced with the skin on
1/2 cup of chopped sweet onion
1/2 cup of chopped Horseradish sweet pickles (bread and butter pickles can also be used)
3 to 4 Tablespoons of mayonnaise (I use Helman’s)
Fresh ground pepper to taste

Put the diced chicken in a medium size bowl. Sprinkle it with fresh ground pepper. Add the rest of the items and mix thoroughly. Add mayonnaise so that the ingredients are covered. You do not want to drown out the taste of the ingredients.

Some other ideas to put in the Chicken Salad would be crasins, chopped nuts, green onions with the stems, and the list goes on.  You get the idea.  I don’t think there are any “wrong” ingredients.  Just remember, you must like the food choices outside of the chicken salad for them to work inside the chicken salad.

I like to serve this on a flatbread. It is easy and enjoyed by men and women alike. It is one of the Butcher’s favorite.

Until next week…From our Butcher Block to your Table.

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