Blast from the Past: Venison or Beef Jerky

This recipe of sorts is what I created way back in Depew, when we only had TWO children.  Lands alive, I had no idea what wonders the next 8 years would bring...







Beef or venison jerky is so easy to make, and a thousand times cheaper than the Jack Link jerky you buy in those tiny bags at the Dandy Mart gas station.  (Wait, you don't buy those?  Never mind.)  I've never owned a dehydrator, so don't think you need one, although it will make the process even easier.

For those without a dehydrator (fellow sad saps), here's what you do:

Take a couple of pounds of venison or beef, freeze it until slightly but not fully frozen, about an hour, and then slice it as thinly as you can with the grain.

Take those slices of raw meat and marinate them in the fridge for a couple of days in the following concoction:

-1/2 cup soy sauce
-1/3 cup Worcestershire sauce
-4 tbsp. brown sugar
-1 and 1/2 tsp. onion powder
-1 and 1/2 tsp. garlic powder
-1/2 tsp. cayenne pepper
-1/4 tsp. black pepper
-2 tsp. salt
-crushed red pepper flakes, as many or as few as you'd like
-a glug of hot sauce, if desired
-a glug of liquid smoke

Preheat your oven to 150 to 200 degrees, hang the beef slices from the oven racks using toothpick skewers or place them in a single layer on cooling racks placed on top of cookie sheets.  Dehydrate all day long, about 4- 8 hours, checking and turning occasionally, until the meat has reached your desired jerky consistency.

Store in an airtight container and try not to eat all of it the first night ('cause that kind of stinks the next day when you want some jerky).

Spinach Beef Bake

Two weeks ago we had a church potluck. Lucky you! And it's another "bake!" Your favorite!!!!! I'm cheating by re-posting this, but I didn't have a picture before, and now I do, so it's allowed.

Potluck people like this. They really do! When they ask me its name, I tell them "Spinach Stuff." So it is, but it's good spinach stuff. It's a garlic-y, quickly prepared dish that can be used as a main course or a side. One may use fresh, torn, blanched spinach, too, and fresh mushrooms (just cook with the beef), but that increases preparation time. So, if you're in a time pinch, be lazy and use the bagged, boxed, and canned stuff!

2 tubes (7.5 oz. each) refrigerated buttermilk biscuits
1 ½ pounds ground beef
@ ½ cup finely chopped onion
2 eggs
1 package frozen, chopped spinach, thawed and squeezed dry (about 10 oz.)
1 can (4 oz.) mushroom stems and pieces, drained
4 oz. extra sharp cheddar cheese, shredded (can also use crumbled feta)
¼ cup grated parmesan cheese
2 tsp. garlic powder
Salt and pepper, to taste
1-2 tablespoons butter, melted
_____________________________________________

1. Press and flatten biscuits over bottom and up sides of a greased 11x7x2 dish (or whatever else works)

2. Cook ground beef with onion and drain.

3. Beat eggs in bowl; add spinach and mushrooms and mix well.

4. Stir in cheeses, garlic powder, salt, pepper, and beef mixture. Mix well.

5. Spoon into crust, drizzle with butter, and bake ucovered at 375 degrees for 25-30 minutes or until crust is well-browned.

Take to the potluck and gobble, gobble, gobble.

Savory Top Round Roast

I know-- all these meat posts are piling up in the middle of Lent. Go here for someone who can meet your Lenten needs.

My parents gave us a big hunk of beef they picked up on sale, and I finally cooked it last week. With limited experience, I'll say that I think it's very hard to make a slow-cooked hunk of beef that's not savory. This meal was flavorful and delicious.

Here's what I did.

3- lb. top round roast
1/4 cup flour
1 tsp. salt
generous amount of fresh-ground black pepper
a few tablespoons of canola oil

2 onions, sliced into rings
4-6 carrots, sliced into chunky coins
6-8 freshly pressed cloves garlic (I used half of a head of puny Aldi garlic)
4-5 potatoes, cubed, if desired (I put a few in and then made mashed potatoes, too. We like potatoes.)
1 cup beef broth (I cheated and used beef bouillon)
2 and 1/2 tablespoons apple cider vinegar (I accidentally used apple cider. I'd meant to use red wine vinegar. Next time...)
salt and freshly ground pepper
dried oregano, shaken freely
additional garlic powder, if desired

On a shallow plate, mix 1/4 cup flour with 1 tsp. salt and freshly ground pepper. Pat the mixture onto all sides of the roast, coating it completely. In a heavy-bottomed pot or pan, heat a few tablespoons of canola oil. Sear the roast on all sides until nicely browned. This will seal in the flavor and moisture of the meat while it's cooking, as well as making it easier to make a thick gravy from the juices, if you desire.

Now, the cooking method is up to you. I've successfully used a cast iron Dutch oven before (Cook in a 275-300 degree oven for I-can't-remember-how-long-just-ask-Google), but this time I used my trusty slow-cooker, a.k.a. crockpot. I layered the onions on the bottom of the pot, topped by the carrots. Top with the roast. If using potatoes, spoon them around the meat. Mix the beef broth, apple cider vinegar, garlic, and spices together, and pour over the roast. Shake on more spices if you feel inclined. Cook on low for 8-12 hours or on high for 5-6 hours.

When meat is cooked to your preference (I like it falling apart), remove to a serving platter, cover with tin foil, and let rest for about 15 minutes. This allows the moisture to remain inside the meat when you cut it into slices.

Either use the juices to spoon over the meat after serving or make a gravy.

Grilled and Marinated London Broil

My parents gave us a cut of London Broil, and I used a wonderful recipe from Emeril Lagasse. I love beef but rarely have it in any form, and I'm no good at cooking beef cuts properly unless they're marinated or slow cooked, so this recipe was perfect. The flavor is full and mouthwatering. I served potato wedges, but I think the juice would be delicious spooned over mashed potatoes.

Hat's off to you, Emeril!

1 (2 1/2 pound) tri-tip London Broil or flank steak (Tri-tip? I know nothing about beef...)
1/4 cup red wine vinegar
1/4 cup dry red wine (We had no red wine, so I used a bit more red wine vinegar mixed with some beef broth)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons Creole mustard, or other spicy whole-grain mustard
1 tablespoon Essence, recipe follows
1 teaspoon coarsely ground black pepper
4 cloves garlic, smashed


Place the flank steak in a large, plastic resealable bag.
In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, Essence, salt, pepper, and garlic. Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for at least 24 hours. (I wanted the meat as fully marinated as possible, and I was paranoid of drying the cut through overcooking as I've been known to do, so I cut the meat into cubes before marinating it. Instead of a large hunk of London Broil, we had lots of savory, kebab-sized hunks.)

Preheat a gas or charcoal grill to high heat. (Alternately, preheat the broiler). Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill (or under the broiler) and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before carving.

Slice across the grain into thin diagonal slices. Serve steak with sauce.

Essence (Emeril's Creole Seasoning):
(I had some sitting in the cupboard, long leftover from this recipe.)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thymeCombine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Cheeseburger Soup

Far more savory and not at all greasy as its name implies, I post this delicious recipe for Leah. My mom makes this soup, along with many others, in the fall and winter months, and it's packed with flavor. I've only made it a handful of times because though John's growing favor now includes a wide range of soups, it still boycotts those soups that have a creamy or cheesy base. The girls and I smack our lips and eat it when he has to work late...

It serves as a perfect supper served with homemade biscuits or rolls. Really, as with all soups, homemade bread of any kind is a great complement.

Saute the following together until cooked and tender:
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery (I skip this b/c we rarely buy celery)
1 tsp. dried basil
1 tsp. parsley
1/2- 1 lb. ground beef

White Sauce:
3-4 tbsp. butter
1/4 cup flour
1 and 1/2 cups milk

Melt butter in pan, stir in flour, whisk in milk and stir until thickened and bubbly. To this sauce add 3/4 tsp. salt, 1/2 tsp pepper, and 2 cups diced or shredded American cheese (I usually use sharp orange or white cheddar to add more flavor).

In three cups of chicken broth, cook 4 cups diced potatoes (peeled if you must) until tender. Add the white sauce mixture to the broth, stir together until mixed, and add 1/4 cup sour cream (fat free doesn't harm anything).

Mix and heat until warmed through. Breathe in the aromas and serve immediately.

*I usually add 5 minced fresh garlic cloves while cooking the onion and ground beef together.  I also use more carrot than the recipe calls for.

*I use a couple tablespoons of frozen-fresh parsley from the summer garden instead of the dried stuff.  Ditto for the basil.

*This is excellent with added chopped kale.  Excellent! 

* Due to reasons of thrift, health, and, sometimes, not enough cheese in the fridge, I've only made this ONE time with the full battery of cheese. Usually, I cut back quite significantly on the amount of cheese, and the soup is still scrumdiddlyumptious.

Jack and Abigail's Magic Party Beans

For Becky.

I lifted this recipe from this book of Mildred's, but I adapted it to suit, so I figured pairing myself with Jack in the title wasn't dishonest.



1 lb. bacon, cooked crisp, crumbled, and set aside
a few tablespoons of bacon grease, reserved
1 lb. ground beef
one onion, chopped
4-6 cans of beans (I used two undrained cans of pork and beans, a can of drained/rinsed kidney beans, and a can of drained/rinsed white beans-- pinto, I think)
1 and 1/2 tsp. dried mustard, or to taste
additional prepared mustard, to taste, if desired
1/2 cup ketchup, or to taste
1 tablespoon apple cider vinegar, or to taste
1 tsp. salt
3/4 cup brown sugar
a smidge of blackstrap molasses, if desired

Cook the ground beef and onions until beef is cooked and onions are translucent. Drain off the fat. Combine beef and bacon with remaining ingredients, including the deliciously greasy bacon grease, to taste. Spoon into a greased baking dish and bake, uncovered at 300 degrees, for 1 hour or until beans reach desired thickness OR put in crockpot on low. Simmer all day until supper. I usually stir in the bacon pieces when the beans have already cooked for a bit so that the bacon doesn't become limp and soggy.

I tasted this a few times while preparing, and though I can't remember for sure, I think I added a bit more vinegar and I think I also sprinkled in a tad of garlic powder.

Broiled Sirloin Steaks with Lime and Garlic

Given my frugal nature, I've never purchased sirloin steaks before. I needn't have worried that our family would miss out, though. My mother-in-law is beyond generous-- she pretty much spoils us rotton, so much so that I'm helpless about how to adequately thank her. Their last trip up, she and Dude filled our freezer full of different kinds and cuts of meat, and included in these were some sirloin steaks. Becky found this recipe for me to try out, so I tested it on Mother's Day and found it good enough to post. I'm a sucker for garlic in its many uses, but its taste paired with hints of lime is a new (and wonderful!) one for me.

2 tablespoons lime juice
1 tsp onion powder
1 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. dried oregano
1/4 tsp dried thyme

4 boneless beef sirloin steaks, about 5 oz. each (Ours were bone-in and larger)
1 cup sliced fresh mushrooms

In a small bowl, combine the first six ingredients; rub over both sides of steaks. Broil 4 in from the heat for seven minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reaches desired doneness (for medium rare, meat thermometer should read 145; medium, 160; well-done, 170) and mushrooms are tender. Yield: 4 servings

I made a few changes:
I doubled the lime mixture and marinated the meat in it for at least half an hour.
I added some minced garlic in with the lime mixture, too.
Oh, yeah...I also scorched half of them when Susannah fell down the stairs, so they were dry on the outside and raw on the inside. (The first batch was excellent, though!)

If you're an expert meat broiler or griller (which I'm not), please leave some tips for me in the comments. I'll take any help you're willing to give.

Mopsy's Lasagna

Some of you may feel that lasagna isn't fit for a company meal, but, growing up, this was THE company meal in my family's house, paired with (you guessed it) standard tossed salad and garlic bread. When everyone still lived at home, our family only ate meat when it was stretched thin in casseroles, and if we complained of still being hungry after the meal, we were told to have another potato/piece of toast/some more rice (usually without whatever it was that we spooned over it for the meal), so lasagna was a heavenly treat.

I don't know if these environmental circumstances are the reason why I think my mom's lasagna is the best in the world, but, even if so, it's pretty darn good. She only uses canned garden tomatoes in the sauce, as do I, which may account in part for its great flavor.

This recipe makes two pans, so if you only want one, cut all amounts in half. (The extra pan can be frozen for up to six months; simply thaw on the counter overnight and bake at 375 degrees for 45 minutes.)

1 pound sweet Italian sausage
1 pound ground beef
2 cloves garlic (I use quite a few more)
2 medium onions, diced
2 tbsp. basil (I use fresh, frozen garden basil, in a greater amount)
1 tbsp. salt
2 one pound cans whole tomatoes (I use more, if using canned garden tomatoes, 'cause the sauce is the best part)
4 (6 oz.) cans tomato paste
20 oz. lasagna noodles

1. Brown meat, drain off fat, add remaining ingredients (except the noodles, of course) and simmer uncovered for 30 minutes.

2. Meanwhile, cook the lasagna noodles

3. Mix together:
4 eggs
6 cups cottage cheese
1 cup Parmesan cheese
1 tbsp. parsley flakes (or 3 tbsp. fresh, frozen parsley)
2 tsp. salt
1/2 tsp. pepper

You also need 2 pounds of mozzerella cheese to layer on.

4. Spray or lightly grease two 9x13 pans.

5. Layer 1/4 of the noodles in the bottom of each pan, spread with 1/4 of the cottage cheese mixture, spread with 1/4 of the mozzerella cheese, and top with 1/4 of the meat mixture. Repeat the layers, ending with the meat layer.

6. Bake at 375 degrees for 30 minutes.

Tangy Meatballs

First, I apologize to any vegetarians out there, for searing your eyeballs and your soul with the snapshot above.

These meatballs are sweet, sticky, and tangy. Once a month, it's my responsibility to provide the food for the fellowship time between services at church. I decided meatballs would be a good addition to the other food I took this past Sunday, and since one of the families can't have gluten, I thought that a recipe that used oatmeal as the binder instead of bread would be perfect. Too bad I'm cheap and used generic ketchup (which may contain gluten...who knew? oh! and quick cooking oats do, too) instead of Heinz. Mrs. Eckley would be so ashamed of me.

Oh, well. Next time, I'll whip out a few extra pennies for the brand name. Until then, all of you people who can eat gluten may devour these. They're good.

MEATBALLS:
2 eggs
2 cups quick cooking oats
1 can (12 oz.) evaporated milk
1 cup finely chopped onion
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3 pounds lean ground beef

SAUCE:
2 cups ketchup
1 and 1/2 cups packed brown sugar
1/2 cup chopped onion
1/2 tsp. garlic powder

In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper, and garlic powder. Add the ground beef; mix well. Shape into 1 and 1/2 inch balls. Place in two greased 13x9 baking pans. Bake, uncovered, at 375 degrees for 30 minutes; drain. Place all of the meatballs in one of the pans. In a saucepan, bring sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes, or until meatballs are done and sauce has reduced and is thicker and sticky.

This is supposed to make 4 dozen meatballs, but it made more than that for me, and I made one and one half times the sauce.

Beef Bulgogi

This is a spicy Korean dish, made even spicier and more delicious if you double, like we do, the amount of marinating sauce and spices it calls for. This dish is traditionally wrapped in lettuce leaves, but it's also served over white rice. We use brown rice, and it's yummy. We also use a different amount of spices each time and add julienned carrots to it, so I guess what we prepare isn't really beef bulgogi at all, but more of a spicy beef stirfry. Oh, well. It's still good.

1 and 1/2 pounds steak, trimmed of excess fat
---Double ingredients from here on out, if you wish, to strengthen the marinade----
1/4 cup soy sauce
1 tablespoon hot chili sesame oil (we don't have it-- just use olive or vegetable oil)
2 tablespoons brown sugar
6 garlic cloves, minced
1 tablespoon finely grated fresh peeled ginger (or ground ginger, to taste)
2 medium red onions, cut into wedges (or, if you're lame like us, regular yellow cooking onions)
1 green bell pepper, seeds and ribs removed, sliced into 1/2 inch strips (when in season, a mixture of green and red bell peppers is better)
some julienned carrots, if desired
4 teaspoons vegetable or olive oil
We add lots of dried red pepper flakes, too. A must to balance out the brown sugar if you're not using the hot chile sesame oil!

And don't forget to cook enough brown (or vitamin-sapped white) rice to eat with the beef mixture.

1. Freeze beef for 20 minutes (or start with already frozen beef). Slice diagonally across the grain into 1/8 inch-thick strips. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Place onions and peppers (carrots, too, if using) in a small bowl and toss with half the soy marinade. Toss steak in remaining marinade. Let stand at least 15 minutes.

2. Heat 2 teaspoons oil in a skillet over medium-high heat. Add the marinade with onions and peppers (and carrots, if using). Cook until softened. Transfer from pan.

3. Heat remaining 2 teaspoons oil. Cook the meat mixture, turning often, until done. Return vegetable mixture to pan and toss with meat mixture.

4. Serve over brown rice. Skip the lettuce.