SUNNY'S EASY RED-EYE BEEF STEW
Provided by Sunny Anderson
Categories main-dish
Time 5h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
- Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
- At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.
SUNNY'S QUICK BEEF AND PINEAPPLE SKEWERS
Provided by Sunny Anderson
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the honey, orange juice, olive oil, salt, red curry seasoning and black pepper to a medium bowl. Whisk until the honey and oil are dispersed. Reserve 1/4 cup of the marinade, then divide the remaining marinade in half between two resealable plastic bags. Add the beef chunks to one bag and the pineapple to the other bag. Seal both bags and let rest at room temperature for 2 hours. If you are using wooden skewers, soak them in water while the beef and pineapple are marinating.
- Preheat the grill to 400 degrees F.
- Remove or strain the beef and pineapple chunks from the bags and discard the marinade. Pat everything dry. Build the skewers by alternating between the beef and pineapple, placing 3 to 4 pieces of each on each skewer. Place them over the direct heat of the grill and cook on each side for 1 to 2 minutes. Brush the skewers with the reserved marinade. Remove from the grill and serve with yellow rice, if using.
BLOODY FINGERS
These Halloween treats are scary enough and tasty enough for kids to love. They are also fairly healthy and the kids may want to get involved in the preparations.
Provided by CanAm
Categories Appetizers and Snacks
Time 15m
Yield 32
Number Of Ingredients 6
Steps:
- Mix peanut butter, powdered milk, and honey together in a bowl until mixture resembles a soft dough. This will be the 'flesh' of the fingers.
- Mold enough dough around each pretzel rod, making sure to cover the ends. The pretzels will be the 'bones' of the fingers.
- Use the tip of a teaspoon the make marks on the 'flesh' similar to knuckles.
- Push 1 sliced almond onto 1 end of each 'finger' to resemble a finger nail.
- Place jam in a microwave-safe bowl and heat in microwave until softened, 20 to 30 seconds. Dip the end opposite the 'finger nail' into the jam for the 'blood'.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 35.9 g, Cholesterol 7.8 mg, Fat 10.9 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 3 g, Sodium 394.6 mg, Sugar 24 g
BROOKLYN BEEF PATTIES
Brooklyn is a mix of ethnic neighborhoods and foods. A beef patty in Flatbush is a bureka in Midwood or a pastelillo de carne in Sunset Park. I've lived in all three neighborhoods and love all versions of what is basically ground beef spiced, then folded into a pastry and fried or baked. In Sunset Park, I often get these at a late-night street vendor just a few blocks from my place. My recipe combines traditional Jamaican beef patty flavors with additions of my own.
Provided by Sunny Anderson
Categories main-dish
Time 1h15m
Yield 12 to 14 servings
Number Of Ingredients 16
Steps:
- Cook the potatoes: Heat the olive oil in a large pan over medium-high heat. When warm, add the potatoes and some salt and pepper. When golden on one side, toss in the onion, salt and pepper, and some oil if the pan is dry. Saute until softened, about 3 minutes. Turn off the heat and add the garlic and cook until fragrant, just 1 minute more. Transfer with a slotted spoon to a plate or bowl.
- Cook the beef: In that pan, add some olive oil, if needed, and the cumin, curry, chili powder, allspice, thyme, cinnamon, salt, and a few grinds of pepper. Allow the spices to bloom in the pan, about 1 minutes. Once fragrant, add the beef, combine it with the spices and cook on medium-high heat, stirring often to break up the beef, until it browns, about 10 minutes. Remove from the heat and stir in the corn and reserved potato-onion mixture. Let cool.
- Assemble the patties. When the beef filling is cool to the touch, work with 1 wrapper at a time and scoop 2 heaping tablespoons of filling into the center, then fold the dough over to form a half circle. Press out the air with your fingertips, from the filled sides to the edges. Press the tines of a fork along the edges to seal, creating a border about 1/2-inch wide.
- Repeat with more filling and wrappers.
- Fry the patties: In a large pot or deep fryer, heat 4 inches of oil to 365 degrees F, so the oil rests at 350 degrees F when the patties are added. In batches of 2 or 3, fry until golden brown, 4 to 6 minutes for each batch. Allow the oil to rise to 360 degrees F before beginning a new batch. Transfer the patties to a plate with paper towels scrunched up so one side of the patties don't get soggy. Serve warm or at room temperature.
SUNNY'S EASY BEEFY STEW
Provided by Sunny Anderson
Categories main-dish
Time 8h45m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- In a large skillet on high heat, add the butter and ground chuck. Season with a pinch of salt and, using a wooden spoon or spatula, break it up into small chunks, not bits. Brown the meat on all sides, 6 to 8 minutes, then remove from the skillet with a slotted spoon to a plate and reserve.
- Toss the top round cubes in a medium bowl with the flour to coat. Add the cubes to the hot skillet in batches and sear on all sides, 6 to 8 minutes. Remove to the plate with the ground beef and reserve.
- Use twine to tie the thyme, sage and oregano together. Turn the slow cooker to high and add the seared beef, tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with another pinch of salt and cover. When the liquid begins to boil, after about 30 minutes, turn the slow cooker to low and cook until the onions are tender, about 4 hours.
- At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
- Preheat the oven to 250 degrees F.
- In a large ovensafe pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Use twine to tie the thyme, sage and oregano together. Add all the meat back to the pot along with the tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with a pinch of salt, cover and place in the oven to cook until the onions are tender, about 6 hours.
- At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
- In a large pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Load the pot the same as above. Bring to a very low simmer over medium heat, cover and simmer until the onions are tender, about 6 hours.
- At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Reduce the heat to low, cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
BEEF SWELLINGTON
Provided by Sunny Anderson
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season beef with salt and pepper and set aside.
- Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through.
- Brush beef with oil. Season with salt and pepper and grill until it's nicely caramelized, turning only once, approximately 3 minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast until medium-rare, another 10 to 12 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.
- Heat a saute pan to medium heat. Add butter and olive oil. Add garlic and thyme leaves and saute for 3 minutes. Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes. Cook in batches, if necessary, so that the mushrooms don't steam. Return all mushrooms to pan, if working in batches. Add heavy cream and mustard and simmer 5 minutes, stirring occasionally. Serve immediately.
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- Prepping the beef finger meat for the grill is very important. These little strips of rib meat are very fatty and typically also have the membrane attached to the bottom. This part can be a little bit labour intensive, but you want to remove the membrane from the meat because this layer will cause the meat to seam very tough, when in actual fact it is quite the opposite. I was able to remove most of mine with my fingers, but if you need to use a knife, then that’s ok.
- I drizzled the meat with a thin coating of butcher bbq butter flavored grilling oil and then hit it with a heavy dose of Fergolicious BBQ SPG rub. You could use any beef rub that you have on hand, but we like the SPG because of it’s Salt, Pepper, Garlic with a hint of citrus. It pairs really well with the fatty beefy finger meat. Once the meat is seasoned you want to put it onto your skewers by pushing the skewers through the middle of the meat.
- I cooked my finger meat directly over charcoal on the skewers for about 30 minutes until the outside was nice and crispy. I rotated the skewers about every 5 minutes to get an even browning on all sides. If you are cooking on a gas grill or pellet cooker, so you put the skewers directly on the grill at 500-600 degrees to get the same result as when I cooked on charcoal.
- Once the finger meat is done cooking, take it off the grill and rest, covered in foil for at least 10 minutes. This will allow the juices to settle down and the meat to steam a little bit and slow the cooking process under the foil. I also use metal skewers, so it gives them a chance to cool enough to be handled. I like to serve the finger meat right on the skewers, but if you want to remove it you absolutely can.
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