Recipe: (Don't Let Your) Meatloaf

MEATLOAF! MEEEEEEATLOAF! Meatloaf, one of the pillars of the church of American comfort foods. Meatloaf! Utter that word in a roomful of men and eyebrows will raise, heads will cock and attention will be gathered as if you just threw a bait fish on a beach full of seagulls.

Say it with me: MEATLOAF.

Doesn't that create warm images of comfort and home?

Do you think I'm kidding, or making too much about it? Well I'm not. Meatloaf is to the American middle class what corned beef and cabbage is to the Irish! It's what the taco is to the Mexicans! Spam musubi to Hawaii! It's what haggis is to the Scottish. Well no, okay, not haggis. I don't think there are a lot of things anyone can relate to haggis. Anyway, I just mean to say it is a much loved dish by those familiar with it. As evidence I offer a few comments on the dish from some friends I contacted regarding it:

"Mmmmmmmmmmmmmmmmmmmm meatloaf, I don't know what to say beyond that. What else can you say about meatloaf? Meatloaf is the best." -Andy F.

"Meatloaf? Yeah, I love meatloaf." -Dave L.

"I've had some pretty damn good meatloaf!" -Dave Z.

Like any popular dish the variations are as numerous as the assortment of ingredients available and the various regions in which it is prepared. I won't try to spark a debate or encourage any angry communiques by expressing a preference or preaching superiority. Hell, the gravy alone will raise the ire and spark a rabid debate among true connoisseurs who express a preference! Instead I will offer you ONE of my favorite recipes for a great meatloaf that is as female friendly as it is male friendly.

If you want to do this middle class and old school serve it up with INSTANT mashed potatoes and canned kernel corn for sides! Always, always, always make far more than you need for meatloaf sandwiches for days afterward!

(Don't Let Your) Meatloaf

2 lbs of ground beef (Sometimes I use ground turkey, sue me!)
1 cup of canned tomato sauce
2 slices of wheat bread (cut into cubes, about 1-1/2 cups)
1 medium onion (chopped)
1 roasted red pepper (diced)
1 large egg
1 tsp salt
1/2 tsp fresh ground black pepper

Gravy

2 cups of canned tomato sauce
1 cup of water
1/2 cup cider vinegar
1/2 cup yellow mustard
1/2 cup light brown sugar
1 Tbs Worcestershire sauce

Preheat the oven to 350° F.

In a large bowl beat the egg and then combine the ground meat, 1 cup of tomato sauce, onion, bread cubes, roasted red pepper, Worcestershire sauce, salt and black pepper. Blend with your hands until everything is just evenly combined and distributed. Don't over do it!

In a 5" x 9" roasting pan (or similar) form the mixture into a slightly domed loaf and place in the center of the oven.

While the meatloaf begins to bake, place a saucepan over a medium flame and in it whisk together the water, vinegar, brown sugar, mustard and the tomato sauce. Bring the sauce to a boil and reduce to a simmer and continue to simmer whisking frequently, until thickened. Remove from heat.

After the meatloaf has been baking for 10-15 minutes, spoon some of the gravy over the top of it and continue baking the meatloaf. Around the half hour mark, spoon a little more gravy over the meatloaf again. Depending on your tastes you can do this several more times. Reserve most of the gravy to top your meatloaf when you serve it.

The meatloaf is finished when a thermometer placed in the middle of the thickest part registers at least 160°F. Remove it from the oven and let it stand 10 minutes. During this time reheat the gravy. Serve the meatloaf topped with gravy.

Recipe: Slow Cooked Pot Roast

At the risk of sounding like one of the Beverly Hillbillies I'm going to confess that this dish kind of reminds me of something my grandmother used to make when I was a kid - roast raccoon. That's no lie, it's not even an exaggeration. We ate a lot of strange things at my grandparents house. For the record, it was all good. They were country people and products of the depression. My grandfather was a hunter and fisherman and my grandmother was a hell of a farm wife. She once saved me from a blood-thirsty and crazed fighting rooster. That story is elsewhere on this blog, something tells me it's probably got to do with a chicken recipe.

If my memory serves me well (and it usually does) roasted raccoon looked like roasted turkey only reddish brown with four drumsticks. There were of course, potatoes and carrots. I imagine a dinner like that will freak some people out, but it was good. Everything the woman cooked was good.

Okay, my freaky memory aside, this recipe is a great rainy Autumn Sunday dinner. Which coincidentally is just the kind of day I prepared it on when I finalized, prepared and photographed it for the blog. It is rich, hearty and delicious and of major importance: SIMPLE! You basically just do a little prep, chuck everything into a crock pot or dutch oven* and slow cook it and not touch or look at it for ten hours. It cooks while you do vastly more important things like watch television, play with the kids, do your yoga, read poetry or run around all day and do errands. Start it at 8:30 AM, do what you want all day and an amazing dinner is ready at 6:30 PM. Pretty sweet huh?

My only recommendation is that you don't over-pack your crock pot or dutch oven. The meat and vegetables will give off a lot of moisture during the cooking process and you don't want the liquid rising over the top. If you have a small crock pot or dutch oven, adjust the recipe as needed.

*My home range has a slow-cook feature so I prepare dishes like this in a covered dutch oven. Of course it works equally well in a crock pot.

Slow Cooked Pot Roast

3 lbs. Boneless bottom roast
1 TBS Dijon mustard
1 TBS brown sugar
1 tsp Worcestershire sauce
1 cup of red wine
Sea Salt and freshly ground black pepper to taste
1 tsp onion powder
1/2 tsp garlic powder
2 medium onions chopped
3-4 small onions peeled
4 carrots cut into 3-4" pieces
1-1/2 to 2 pounds small red and white potatoes (golf ball to egg-sized)
Your favorite homemade or store-bought biscuits
2-4 tsp cornstarch
1/2 cup water

Put the chopped onion in the bottom of your cooking vessel.

Mix the sea salt, black pepper, onion and garlic powders together and coat the roast evenly on all sides. Place it on the onions in your preferred cooking vessel - fat side down.

Take the potatoes, carrots and whole onions and arrange them around the roast. Be sure that you'll be able to close the crock pot/dutch oven completely when ready.

In a mixing bowl whisk together the Dijon mustard, brown sugar and red wine until the Dijon mustard and the brown sugar are completely blended in. Pour all the mixture equally over the roast and the vegetables.

Cover the cooking vessel, set it on low and let it cook for ten hours (If you're using a dutch oven, cover it, place it in the oven and use your range's slow cook feature and instructions).

When the time is up remove the roast and vegetables to a large serving bowl. cover it with a plate and towels to keep it warm while you prepare the gravy.

In a small bowl, whisk together the corn starch and water.

Pour all the liquid from the roast into a suitable pan and place it over high heat until it begins to boil (if you're using a dutch oven prepare your gravy in that). Lower it to a high simmer and slowly add 1/2 the water and cornstarch mixture while stirring constantly. You'll need to use your judgement here to get your gravy to the desired thickness. It is better to add it SLOWLY as you PROBABLY WILL NOT NEED IT ALL. If you add it all quickly, I hope you enjoy extremely thick gravy!

Slice or chunk the roast, plate it with the vegetables and a biscuit, dress it with the gravy as you like.


beef, recipe, meat, roast, pot roast, bottom round, roast beef, recipe, henry krauzyk, cuisine, new england, crock pot, slow cook, dutch oven, potatoes, carrots

Recipe: The World's Best Meatballs

Yup, you are reading right. The recipe below represents what are in my opinion THE WORLD'S BEST MEATBALLS. They are the result of over 2 years of tinkering and intensive dedicated meatball research. This recipe also has one hell of a pedigree, its origins having come from the hallowed halls of Rao's, one of the most famous and exclusive of Italian eateries in the world.

Even with those distinguished origins the resulting meatballs still didn't pass my personal taste test. They were good, but needed improvement and that took some trial and error and tweaking. This is not to say that I think I am a greater cook than those in great restaurants, only that I know what I like and want, and I am going to go to lengths to get it. I'm not like this with every recipe I prepare, but hey I'm talking THE WORLD'S BEST MEATBALLS!

When I finally came to the recipe I liked best, I prepared it a number of times to make sure it was consistently good and trust me, it is. You can even vary things a little and still get fantastic results. Sometimes when I want lots of meatballs I triple the recipe and use half ground turkey and half beef/pork/veal in the meat mixture. Then I fry them all, let 'em simmer a bit in sauce and then just freeze meatball after meatball after meatball knowing that I'll always have a few when I need them (and I need them often because, in case you have not figured it out by now, they are: THE WORLD'S BEST MEATBALLS).

If I have to warn you about anything, it would be the parmigiano-reggiano. Sure, its expensive cheese and you might be inclined to substitute its inexpensive cousin pecorino-romano for it. Do that at your own peril! These are THE WORLD'S BEST MEATBALLS and being such they demand parmigiano-reggiano! Oh, and that is PARMIGIANO-REGGIANO, it comes in a wedge, you can't shake it out of a green can. If you want THE WORLD'S GREATEST MEATBALLS you have to have parmigiano-reggiano.

The World's Best Meatballs

Sundried Tomato Marinara Sauce
1 lb. ground lean beef
1/2 lb. ground veal
1/2 lb. ground pork
2 large eggs
1 cup fresh grated Parmigiano-Reggiano cheese
1/2 small garlic clove peeled and minced
2 cups Italian-style bread crumbs
Salt & pepper to taste
2 cups warm water
1 cup olive oil

In a large pan, prepare the Sundried Tomato Marinara Sauce recipe. You may, as an alternative use any marinara recipe you like, but if you do, these will only be great meatballs, not THE WORLD'S BEST MEATBALLS. Keep on a low simmer.

In a large bowl thoroughly and evenly blend the beef, veal, pork, eggs, Parmigiano-Reggiano cheese, garlic, Italian style breadcrumbs, salt and pepper. Add the water a little at a time as necessary to keep the mixture pliable and a little on the moist side. You may not use all the water or you may require a little more.

Preheat a large skillet over medium heat and add the olive oil.

While the oil heats up begin making your meatballs by using an ice cream scoop to measure out each meatball. Roll the meat between your palms to firmly roll each meatball until round and well formed.

Place the meatball in the hot oil turning it occasionally until it is browned all over. You can do several meatballs at a time in this way.

When each meatball is browned, remove it from the oil. Allow any excess oil to drain from it and then place it in the simmering sauce. Complete this process with every meatball. Simmer for an additional 20 minutes.

Serve with pasta or in sandwiches. The flavor improves overnight.

The World's Greatest Meatballs from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Thai Beef Curry with Red Pepper and Snow Peas

Today's world food that you can prepare at home is a Thai Beef Curry with crunchy red peppers and snow peas. As Thai food goes, this is one of the spicier recipes that you will find on Chop Onions, Boil Water. It's good though and it is even better the next day as a leftover!

My own introduction to Thai cuisine came in the early 1980's when I was invited to join some friends for dinner at a newly opened (and rare at that time) Thai restaurant. My friends had spent a great deal of time in Thailand and one, Al, had fallen in love with and married a Thai girl named "Tim". They were all excited to finally be able to get their favorite Thai dishes so close to home. It was a long time ago, but I remember how happy Tim was to be able to speak her native language to the wait staff and she insisted on ordering for everyone in her native tongue. It was a great night of food, friends and fun (the three F's) and I experienced a number of firsts that night. Thai beer, spicy squid curry and mango with sweet rice were among them.

After that night, I always used to talk to Al about all the different foods, vegetables and fruits he had tried in Thailand. His descriptions of many things were the first accounts I had heard about those foods. Things like fish sauce, durian, mangosteen, phad thai and some dishes of raw pork with extremely spicy chilies are among the ones I can recall. Though common and well known now, they were all very foreign and exotic to me at that time. This was before the internet kiddies and lots of things took trips to the bookstore or library to research in the old days!

Suffice to say, that introduction to Thai food all those years ago turned me into a fan. Subsequently, it also turned my wife and kids into Thai food fans. Barely a week goes by that I don't prepare something Thai for dinner. We eat Thai so often that when I put rice out for any dinner be it Italian, Mexican, Portuguese, etc. my 4-year old daughter will always ask "Is it sticky rice daddy?" You cannot imagine her disappointment when it is not. You also can't imagine how much she talks about sticky rice and why she likes it better than whatever rice we may be eating during that dinner. Yup, from the beginning to the end of dinner... "Daddy, I like sticky rice because it's good and fun...", "This rice is red....", "When are we having sticky rice again?" I remember when I was a kid and we got one kind of rice: Minute Rice! At least some things have changed for the better!

Again, this dish is very spicy. If you're looking to tame it down, back off on the red curry paste or use a milder type of curry paste. You can also curb the ginger a little bit to take the heat down. Me? I like it spicy and hot. I just use more sticky rice* to temper the heat. Al and Tim taught me that over twenty years ago!

Thai Beef Curry with Red Pepper and Snow Peas

2 TBS peanut oil
2-2.5 lbs. sirloin tips
Sea salt and fresh ground black pepper (to taste)
1 cup thinly sliced onions
1/2 cup fresh ginger (finely chopped)
2 cloves of garlic (chopped)
3-4 tsp. Thai red curry paste
1 cup chicken broth
1 can coconut milk
2 TBS fish sauce
4 ozs. snow peas
1 large red bell pepper (cut into matchstick-sized pieces)
1 lime (zest grated and then the fruit cut into wedges)
1/3 cup fresh cilantro (chopped)
1/4 cup basil (julienned)
Rice or noodles

Prepare the rice (I use Thai sticky rice*) or noodles (I use udon) while you do the following:

Season the sirloin tips with salt and pepper to taste. Cook them in your broiler to desired doneness. Remove from the broiler. Allow them to cool about 10 minutes and then cut them into 1-1/2" pieces and set aside in a covered plate (reserve any juices).

Place a large pot or dutch oven over medium high heat. Add the peanut oil. When the oil begins to shimmer, add the onions and cook until just tender and lightly browned

Add the ginger and continue cooking, stirring, until fragrant, about 1 minute.

Add the curry paste and cook, stirring, about 30 seconds.

Stir in half of the chicken broth, scraping up any browned bits that are stuck to the bottom of the pan.

Add half the coconut milk, stirring until the curry paste has blended in completely.

Stir in the remaining coconut milk and chicken broth. Add the fish sauce and simmer stirring frequently for about 5 minutes.

Add the sirloin tips (and any collected juices), snow peas and the red pepper and cook stirring frequently for about 3-5 minutes. You want the snow peas and red pepper to remain slightly crunchy and the meat to just reheat.

Portion rice*/noodles into individual bowls and ladle the beef curry over it. Sprinkle with the cilantro and basil and serve with the lime wedges.

*If using sticky rice serve it as a side dish. Roll the rice into balls and dip into the curry.



Recipe: Thai Beef Curry with Red Pepper and Snow Peas from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Roast Prime Rib of Beef

Today's world food that you can prepare at home is kind of ubiquitous. It really has no one place of origin. It is also quite possible the first cooked food: Roast Meat. Specifically: Roast Prime Rib of Beef.

Homemade prime rib is one of the special treats in my home. For one it's not the most economical cuts of beef you'll come across. Secondly, it's not one of the healthiest. It sure is good though! So this dish is reserved for birthdays, anniversaries, holidays and the most important of all: days when it is on SALE!

It's preparation is not difficult, but the details vary and can be a little critical. Each cut of meat is different and each home oven is varies. Each precaution you execute in cooking your roast increases the quality of the final dish. For instance:

When purchasing your meat, talk to your butcher! Let them know your plans and the number of people you'll be serving. They're going to be a great help. Also, buy your meat several days in advance and let it sit in the bottom of your fridge (in its store packaging or a similar alternative). I believe this makes a difference in the flavor and tenderness. Some people are probably going to disagree, but I find it works for me. You'll want a good idea of how your oven performs as well. Does it hold an accurate temperature? Are there hotspots that will necessitate turning the roasting pan while cooking? Most people who cook a lot know their ovens well. If you don't, all this can be sorted out with an oven thermometer.

Finally, and most importantly, I highly recommend using a good remote electronic meat thermometer. NOTHING takes the work out of roasting beef, pork, turkey, venison, etc. than a remote electronic meat thermometer. It also cuts down on opening the oven and losing valuable heat and potentially burning yourself (yes, I've done this too many times).

What I write three times is my best cooking advice:

Get yourself a remote electronic meat thermometer.
Get yourself a remote electronic meat thermometer.
Get yourself a remote electronic meat thermometer.

Now, let's get to roasting some prime rib!

Roast Prime Rib of Beef

Prime Rib Roast (you choose the size, but at least a two rib roast)
1-4 cups kosher, rock or coarse sea salt (dependent upon the size of the roast)
1 cup white wine
1 can beef broth

Remove the roast from the fridge an hour or two before cooking.

Preheat your oven to 450°F

Mist down the roast with balsamic vinegar or water.

Pack the exposed meat areas (not the bone or fat areas) of the roast with the salt. You want it to stick to the roast as well as possible so apply some light pressure. Some will fall off. That's okay. It is better if it falls off while packing it rather than while roasting it.

Gently place the roast bone side down in an appropriately deep sided roasting pan (1"-2").

Place the roast in the oven and roast for 15 minutes at 450°F, after that,lower the oven temperature to 350°F until the meats cook to your desired doneness. Use a meat thermometer to judge doneness:

105°F For an ultra-rare piece of meat.
110°F For a red and rare piece of meat.
115°F For a medium-rare piece of meat.
120°F For a piece of meat that is "done".

This is prime rib and anything above 120°F at this point is going to end up tough and dry.

When the roast reaches your desired doneness temperature remove it from the oven.

Carefully, lift the roast from the pan trying not to dislodge any of the salt. Place the meat on a tray or plate and using a pastry brush remove and discard all the salt from the roast.

Move the roast onto a sheet of aluminum foil and cover with another piece of aluminum foil. Seal the entire roast in the aluminum foil and allow it to rest for 15 minutes. Keep the thermometer in it as the temperature will continue to increase. I find 10 degrees to be ideal. If it climbs faster or too high, unwrap it from the foil.

While the roast is resting:

Remove and discard any visible salt from the drippings in the roasting pan.

Place the roasting pan over a burner set on high. When pan and juices are hot, add the white wine to the pan and deglaze. Be sure to scrape up any bits of meat or crust stuck to the bottom of the pan.

When the wine evaporates, add the beef broth bring to a boil then lower the heat to a simmer and continue simmering until the mixture is reduced by half. Remove the pan from heat. Reserve the juice in a bowl or gravy boat.

After the roast has rested 15 minutes, unwrap from the foil. Add any juices in the foil to the beef broth mixture.

Remove the chine bones in one slice by cutting just behind them. (These are the small, diagonally positioned bones on the wide end of the roast. Save these for picking at later as the meat surrounding them is tender and delicious!)

Slice the roast into desired serving sizes, plate and drizzle with juices.

Recipe: Roast Prime Rib of Beef from Chop Onions, Boil Water by Henry Krauzyk
http://www.choponionsboilwater.com

Recipe: Three Sisters Red Curry

Today, my world food at home recipe is a bit of fusion. A melding of Native American and Thai food. It's not as strange as it may sound, in fact given all the ingredients, anyone familiar with both cuisines can see the common sense in it.

The "three sisters" refers to the staples of the tribes of the East Coast of central North America. They are squash, beans and corn. The cultural and mythological references to their origin are many, but the one I like most speaks of an otherworldly maiden seen walking on a moonlit night, in each footprint that she left grew squash, corn or beans. That's some beautiful imagery, no?

In practical terms, the farming of the three sisters was nothing short of genius. On a mound of dirt, corn would be planted, then beans around the corn. This way the beans could grow up the corn and thus produce more fruit, while the corn benefitted from the support of the bean's vines in heavy wind. Around the base of the mound was planted squash. It's broad leaves would shade the ground and keep it from drying out. It's prickly stems would discourage pests and varmints from compromising the crop. Yes, genius.

Earlier this week I was considering making dinner with the food I had on hand. I was thinking of doing some Native American dish, but my wife asked for a Thai curry with some sticky rice. 2 + 2 =4, and Three Sisters Red Curry was born. It is a delicious, spicy and rich red curry that benefits from the contrasting sweetness of the squash (I used sugar pumpkin) and sweet corn. The beans of course make it satisfying and filling. I chose pork for the protein, but chicken or beef would work just as well.

You can get a little creative with the other ingredients as well. Acorn or butternut squash could be substituted for the pumpkin and pintos or some other beans can work where I chose Anasazi beans. It's all good.

Three Sisters Red Curry

1-1/2 cups of coconut milk
2 TBS red curry paste
3/4 lb. of pork loin (trimmed of fat and cubed in bite-sized pieces)
1-1/2 cups of chicken broth
2 cups of sugar pumpkin (cut in 1" cubes)
1 cup cooked beans (I use Anasazi, pintos will work fine)
1 cup of fresh or frozen sweet corn
2 TBS fish sauce
1 TBS palm sugar (brown or turbinado work fine)
1/4 cup of chopped cilantro
1 jalapeno (thinly sliced into rings and de-seeded as a garnish)

Place a large saucepan or dutch oven over medium heat. Add the coconut milk and heat for a few minutes until it begins to thicken and simmer. Add the curry paste and stir until it is dissolved.

Add the pork cubes and cook for a few minutes stirring frequently. Be sure the meat gets coated well.

Add the chicken broth, pumpkin, fish sauce and palm sugar and bring to a boil. Reduce heat to a simmer and continue to cook stirring occasionally until the pumpkin is tender but still firm, (about 7 to 12 minutes).

Add the beans and the sweet corn and continue simmering for a few more minutes.

Plate in shallow bowls, sprinkle generously with cilantro and garnish with jalapeno pepper rings. Serve with sticky or jasmine rice.

Recipe: Three Sisters Red Curry from Chop Onions, Boil Water by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Easy Beef Wellington

Today's world food comes from the British Isles under mysterious pretenses and its origins may lay upon the more cuisine-serious shores of the European continent.

There seems to be a great deal of mystery surrounding the origin of Beef Wellington and that mystery begins with its name. There are several stories and no real certainties as to why it is called "Beef Wellington". I can offer that it seems to be the English incarnation of a popular French dish called "filet de boeuf en croûte". Perhaps, as I've read, the anglicized version was named after a British hero during times when English and French relations were much more strained than they are now.

In the end, it doesn't matter what you call it, because "a rose by any other name..." blah, blah, blah. You can call it "tenderloin pot pie" or a "cow in a blanket" and I'm still going to want seconds. The telling is in the taste and not the name, ("spotted dick" fans are nodding while they read this).

Beef Wellington is one of those dishes that for a small amount of effort, you can have something really impressive looking and delicious to serve your friends or family during the holidays and other special occasions. It's hard not to get a reaction from your guests when that golden pastry-clad, juicy tenderloin takes center stage on your dinner table. Sliced good and thick and dressed with just a little bit of au jus and paired with some good roast potatoes, this stuff is going to have a lot of fans.

Other recipes suggest an au jus using Madeira as an ingredient. I suppose that is more accurate than my simple au jus, but I just don't keep Madeira around and my version doesn't seem to suffer from the lack of it. If you're a stickler, I'm sure there are many Wellington sauce recipes online. The internet is a wonderful thing!

My last suggestion for this recipe is that you use a good electronic meat thermometer with a remote read out. This allows you to constantly monitor the cooking temperature and lets you time everything perfectly. I know, my roast beef, chickens, pork loins and turkeys have greatly improved since I picked up one of these inexpensive technical doodads..

Easy Beef Wellington

2-3 lb. beef filet (trimmed of fat and silver skin)
2 TBS peanut oil
1 2.75 oz. can of goose liver paté
8 ozs. crimini (baby bella) mushrooms (chopped)
1 TBS butter
2 sheets of pastry dough (homemade or frozen)
1 egg white (beaten together with 1 TBS water)
1 cup white wine
1 14.5 oz. can beef broth
Sea salt and fresh cracked black pepper

Put a small fry pan over medium heat. Melt the butter and add the chopped mushroom and sauté until the mushrooms give up their liquid and cook down. Remove the mushrooms from any remaining liquid and allow to cool. Reserve the mushroom liquid along with 1 TBS of mushrooms separately.

Set a large heavy fry pan or dutch oven on medium high heat, add peanut oil and when it begins to shimmer carefully brown the beef filet on all sides and both ends. Good browning is key, so increase the heat if necessary. When finished with browning, remove the filet to a plate to cool.

While the filet cool, you can make the au jus.

Set the pan you used to brown the meat over high heat. When it is very hot, add the white wine and deglaze the pan being certain to scrape up any bits from the pan bottom. When the liquid begins to thicken, add the beef broth and reserved mushrooms and mushroom sauce and continue at a high simmer (lower heat if necessary) and reduce to about half. Remove from heat and allow to cool.

Preheat your oven to 450°F

Lay out one sheet of the pastry dough (if using frozen, be sure to thaw first) on a lightly oiled baking tray (not a baking sheet). In the middle of the sheet where the filet will sit, spread a thin layer of the paté. Sprinkle some of the cooked mushrooms onto the paté. Place the filet gently on the paté and mushrooms.

Spread the rest of the paté evenly over the rest of the filet. Then gently press the rest of the mushrooms evenly into the paté on the filet. Then trim the pastry crust to a 1" border around the filet. Then using a pastry brush moisten the this border with some of the egg wash mixture.

Place the second pastry crust gently over the filet. Be sure you fit it firmly buy gently over the filet. Trim the top pastry dough to match the bottom pastry dough then be sure to seal the two pieces of pastry dough together using the tines of a form or a pie wheel.


Now here you can get creative. Using the surplus pastry dough, cut shapes or ribbons from it and decorate the covered filet by attaching the pieces of decorative dough to it using some egg wash mixture. In the photo you'll see I did ribbons and a bow. When finished paint the entire wrapped roast with the rest of the egg wash.

Place the roast in the middle of the 400°F oven for 30 minutes, then reduce the heat to 350°, and bake the roast for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes then remove it using two spatulas to a cutting board, slice and serve with the warmed au jus.

Recipe: Easy Beef Wellington from Chop Onions, Boil Water by Henry Krauzyk
http://www.choponionsboilwater.com

Recipe: Teriyaki Sirloin Tips

This is a really simple dish made with a few prepared products. You may have noticed or you will notice that I am not fond of using prepared products in most of the meals I create. My philosophy is that you should home prepare as much as you can. It's just better for you and your family. Sometimes though something comes along and if it works don't mess with it. This is one of those recipes.

This recipe came to me, (and therefor you) by way of begging, nagging, coersion and screaming. It also took several meetings in dark alleys with shady characters to finally get. It is not one of my own recipes, but it is just too good to neglect entering it in Chop Onions, Boil Water for my readers, friends, family and descendants.

It comes from the kitchen of a now defunct restaurant and former favorite hangout. Those of you who know me or are familiar with Fall River, may know of where I speak. It was a pretty cool place for a time. The social center of a lot of our lives. A place where I spent many, many hours, drained many bottles of cabernet sauvignon and made many friends. It is a place that represents a part of my life that I consider my own renaissance. A place where I was able to stand back, relax, look at myself, take stock and rebuild. It is also an important place because I met my wife there.

Enjoy these steak tips folks because many people who used to will never be able to again. They weren't as tenacious as I was at bugging and coercing people for the recipe. Nor are they as resourceful as my friends Sandy and Shane were at securing this recipe.

Thanks guys!

Teriyaki Sirloin Tips

3-5 lbs beef sirloin tips
3/4 cup of Italian dressing
1/3 cup water
1/4 cup Kikkoman Teriyaki glaze (plus a little for post grilling)
1/4 cup Kikkoman Teriyaki marinade

In a large bowl combine the Italian dressing, water, teriyaki glaze and teriyaki marinade. Blend the ingredients well.

Add the sirloin tips to the mixture and coat well.

Cover and place in the fridge overnight. Turn mixture occasionally.

Prepare on the grill to desired doneness.

Toss with a little bit of the teriyaki glaze.

Serve and enjoy!

Recipe: Teriyaki Sirloin Tips from Chop Onions, Boil Water by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Academica-Style Steak Sandwiches

In 1993 my friend Tom asked me to join him for lunch at a local Portuguese bar. We ended up at the Academica Association in my hometown of Fall River, Massachusetts. The Academica is an informal little Portuguese place that has a bar side and a restaurant side. We chose the bar side. When I asked what to order he suggested the steak sandwich and fries. At the time I didn't realize how my choice would affect the eating habits of so many people.

When the plates arrived, the portions were large which is not unusual for a Portuguese restaurant. A large, medium-crust bread which had been sliced lengthwise and filled with reddish brown steak topped with cooked whole garlic cloves and sliced red peppers. There was also a hefty pile of fries on the plate as well. I bit into the sandwich and was really surprised at how phenomenally good it was. Luck of luck, the fries were equally tasty. Well, I wasn't 4 bites into the sandwich and I knew I'd be back, and back I went, and continue to go to this day.

I introduced a few friends and family to the place and mentioned it to others and soon it was a hit amongst them. It wasn't an uncommon occurrence to have a friend mention they had just been to the Academica and then express how good it was. One friend in particular, Dave Lebouef, started getting take out there. Dave is one of my oldest friends and it was his luck that I told him about the Academica, but my luck that he went and became interested in it.

Dave's friends also know him as the "Technician" because of his pragmatic approach to the process of things that interest him. Well, during his visits to the Academica, he studied the processes of cooking those steak sandwiches and experimented on his own at home. He soon came up with an excellent version. Like most things in life the simplest things are often the best, and such it is with these sandwiches. This recipe is my adaptation of Dave's. I think I use a little more garlic than Dave does, that's about it. Oh no wait, I also take my sandwiches with a half bottle of Dao wine as well! You'll read more about Dave elsewhere here, but know he makes major contributions to our cooking circle.

Academica-Style Steak Sandwiches

Steak, not too thick, cubed steak works well. It should be 1/4" to 3/8" thick.
Stick-style sandwich bread
1 TBS Olive oil
8 to 12 cloves of garlic
Pickled sweet red peppers (mild to medium heat, sliced and seeded)
Frank's Hot Sauce® or Texas Pete's Hot Sauce®
1 tsp butter
Salt to taste

Heat a large saucepan over a medium-high flame.

Add olive oil, when it begins to shimmer, add the steaks to the pan.

Salt steaks and add some hot sauce to the top of steaks while cooking.

Toss garlic cloves around the pan. Move it around frequently so it does not burn.

When steaks are half done, turn them over, add a pinch of salt and more hot sauce.

Move pan contents so the ingredients blend well.

Turn steaks when done and be sure all the liquid ingredients in the pan blend well.

Add a teaspoon of butter to mix and blend in.

Swirl steaks around in sauce, move onto bread, add a little of the garlic and top with pickled sweet red peppers.

Serve with french fries.

Recipe: Academica-Style Steak Sandwiches from Chop Onions, Boil Water by Henry Krauzyk

Recipe: Michelle's Awesome Burgers

(Photo: Michelle's Awesome Turkeyburger, a variation of the recipe below)

If it is not apparent at this point let me make it clear. In my home I do 90% of the cooking. After a one-hour commute to work and a nine-hour workday, I get my butt back in a car and spend another hour in traffic to get home so that I can prepare a real dinner for my family. I do it day after day after day and you know why? Because I LOVE IT! Well, not the work and commute stuff, SCREW THAT! It's the cooking for my family thing I enjoy. It is relaxing and I think its fun. We've got a pretty good situation in my home. I love to cook and hate to clean, my wife hates to cook and loves to clean -- HARMONY!

However, there are times and situations when I just can't cook or on very rare occasions, don't feel like cooking. That's when Mrs. K works her magic and cooks for the family. Remember, I wrote that she hates to cook, not that she can't cook, she certainly can. Unlike me, she's really humble about her skills and her dishes. She'll charmingly deflect any attempt to compliment her efforts. Though sometimes I think that's because she doesn't want to get too good at cooking too many things! She's clever like that. How else was she able to wrangle such a high quality man into marrying her?

There are several things she prepares for me that are among my favorite versions of those foods. Among them are her hamburgers. True to her style she takes some simple ingredients and creates something I REALLY and SINCERELY enjoy. True to my writing style I'll offer that her hamburgers transcend the potential of their ingredients! Snazzy huh? In fact I like her burgers so much, that she is the only one who makes them in my house. They're better than any of the ones I've ever made and well, once I grab onto something I like I'm not letting go!

So here is my favorite burger recipe, compliments of my wife Michelle for whom I am happy to cook 90% of her meals.

Michelle's Awesome Burgers

3 lbs ground beef
1/2 cup onions (chopped fine)
1/3 cup Worcestershire sauce
Ground black pepper to taste
Wheat or whole grain hamburger buns*
Sliced cheddar cheese
Stone ground mustard
Bufalo Brand Chipotle Hot Sauce
Dad's Coney Island Hot Dog Sauce

In a large bowl mix the ground beef, onions, Worcestershire Sauce and ground black pepper.

Divide into desired size servings and form into hamburger patties.

Place patties on grill.

While patties grill, toast the hamburger rolls.

Cook patties until done adding a slice of cheddar cheese the last few moments.

On the bottom of the bun spread Bufalo Brand Chipotle Hot Sauce to taste.

On the top of the bun spread the stone ground mustard.

Place burger on bun and top with two tablespoons of Dad's Coney Island Hot Dog Sauce.

You can also add tomatoes, lettuce and extra onions if you like.

*OR Supremely- Portuguese sweetbread buns or bolos levedos (Portuguese pancakes). For more information on these please see this previous entry.

Recipe: Michelle's Awesome Burgers from Chop Onions, Boil Water by Henry Krauzyk

Recipe: Damn Good, Thick and Rich, Anasazi Bean Chili

In 1986 I was shopping to outfit the kitchen I would be sharing with my then future second ex-wife. I happened upon a cast iron dutch oven and was immediately filled with images of that cast iron pan filled with hot bubbling delicious, rich, spicy, hearty chili. In my mind, I saw the black of the pan and the rich reddish chili steaming in it with another pan filled with cornbread next to it. I picked it up and looked it over. I loved the heft and substance of the thing. It also didn't hurt that as I child I remember my grandmother always making me johnnycakes on an ancient cast iron griddle. Hey, I'm a romantic, SO WHAT?

Well, I bought that dutch oven and after I was married, I left it in one cupboard or another for the next 10 years! Ok, I may have made stew in it once-MAYBE. One day however, I was making my first filet mignon and I used it to roast the steaks in. From that point on, I started using it as much as possible. In fact, it started me on a love affair with cast iron. "Love" in the practical and innocent definition of the word, not the creepy call-the-police kind of way. Today, I cook almost exclusively in and on cast iron. My collection includes an assortment of pans both antique and contemporary including a wok, friers, dutch ovens, griddles, comals, fry pans of every conceivable size, etc. For my money, if you're willing to do a little maintenance, cast iron is the best cookware you can buy and the stuff will withstand everything short of a direct hit by a thermonuclear weapon.

Getting back to the subject at hand, today I make all my chili in that pan I bought back in 1986. In fact I hope my daughters enjoy cooking as much as I do so that they can cook their family meals in the same pans and then pass it down to their children. I'd like my cast iron pans to become a family heirlooms because cooking is love and love is an energy and things like cast iron pans absorb energy and if enough chili and other things get cooked in these pans by people who love each other over a few generations, I firmly believe that my cast iron cookware could be the nucleus of a future world peace and previously unknown era of brotherly and sisterly love. You couldn't do this with a new fangled pan, they just don't last. Especially that coated non-stick nonsense-YUCK! Stay away from plastics and teflon people, it's all bad.

All I'm saying is that you should consider some cast iron in your collection of pans. There are certain things like chilis and stews that just benefit from the even heating these pans offer.

If you have any antique pans though, send them to me, they're no good for you-really!

In the recipe below, I call for the use of ancho chiles and a chipotle hot sauce. These give this chile a rich and hearty flavor and a tiny hint of smokiness. I also use Anasazi beans which are not easy to come by. Hey, food can be an adventure you know? These are an heirloom variety of beans.

The Anasazi were a tribe of Native Americans that predated the Navajo, Pueblo and other tribes from the same area. There's some mystery in there that I don't have time to go on about, but they're long gone. They were an agricultural tribe, among the things they grew were these fine beans. (they're pretty too, Google 'em and see). If I'm to believe what I read (and I want to) these beans were basically extinct. Then one day some archaeologist was looking for the fossilized bones of an extinct pachyderm and he came across an Anasazi pot sealed with pine pitch. Inside were these very beans. When they planted some to check their viability some of them grew and today we are fortunate enough to have them again thanks to some dedicated heirloom growers and consumers (like me, yo!). It's like eating history. Well, not history as in old meat or fruit cake, but you know what I mean!

Damn Good, Thick and Rich, Anasazi Bean Chili

1 TBS peanut oil
3 lbs. beef (cut into 1/4" to 1/2" cubes)
1-1/2 cups onion (chopped fine)
8 cloves garlic (chopped fine)
3/4 tsp garlic powder
4 cups chicken broth
1/2 cup tomato sauce
3 TBS cumin seeds (ground)
10 1/2 TBS chili powder
2 large ancho chilies (soaked until soft, deseeded and minced)
2 tsp salt
1/2 tsp meat tenderizer
4 cups of cooked beans (pinto, etc. I use Anasazi Bean)1/2 tsp light brown sugar
2 tsp chipotle hot sauce1 cup sour cream
1 cup nacho and Monterrey Jack cheese (shredded)
3 green onions (sliced)

Set a large cast iron dutch oven over medium heat. Add 2 cups of the chicken broth and bring to a boil. Reduce to a simmer and add the onions and garlic and simmer for 10 minutes.

Add the tomato sauce, and all dry spices except for the meat tenderizer and sugar. Stir together thoroughly. Continue to simmer on low.

While chili mix is simmering, place another cast iron pan over high eat. Add the peanut oil and brown the meat in small batches. Sprinkle each batch with a little meat tenderizer and set aside.

Add the browned meat and final two cups of chicken broth to the simmering chili mixture, continue on a low simmer for 2 hours. Stirring occasionally.

Add the beans and mix in well. Continue simmering for 30 minutes.

Remove from heat. Stir in the light brown sugar and the chipotle hot sauce.

Serve topped with shredded cheese, sour cream and sliced green onions.

Damn Good, Thick and Rich Anasazi Bean Chili by Henry Krauzyk from Chop Onions, Boil Water.

Recipe: Churrasco Argentino

I've had beef dishes in a lot of different places, some of those places like Chicago, are famous for their beef. They were all pretty good, but the best piece of beef I've had to date was at an Argentine restaurant called "El Gaucho" in Aruba's capital of Oranjastadt. I was so impressed the first time I went, I have been back several times since. If I had a friend with a private jet, I'd be back more often.

There are two components which make this dish so good. The first is the use of Argentine Beef. For the uninitiated I'll offer the following as a crash course in just what that means: Argentine beef has less cholesterol and fat than American beef, in fact it more closely approximates the fat, cholesterol and calorie profile of venison rather than beef. It's no mystery as to why, the reasons are obvious and simple: Argentine cattle feed on a diet of protein-rich grasses as opposed to the grain feed given to American cattle. This makes Argentine beef lower in fat with more protein than its American counterpart.

Experts also say that the surprising tenderness of Argentine beef comes from the stress-free environment that the cows are reared in. This environment offers fresh and clean air and water and the cattle are allowed a free range to roam. They feed on living plants such as alfalfa and clover year round which helps the beef develop it's distinct, richer flavor. Finally, and I think more importantly Argentine cattle are not fed the antibiotics and steroids that are given to American cattle. While all of this makes for a smaller animal, it makes up for its lack of size by producing a wholesome, all-natural and superior beef.

The second reason this dish is so good is the addition of the traditional Argentine chimichurri sauce. Of course there are many variations of this popular sauce, but I think I have nailed the El Gaucho version with surprising accuracy. Now to the American mind set, a parsley-based sauce on beef may seem odd. Especially when you consider the amount of parsley used. At least I thought it was odd, but it has made a believer of me and an increasing circle of friends who try this recipe. If you love beef, I encourage you to try this dish. It is hands down, my meal of choice when the opportunity arises to cook something extravagant for myself.

OK, now for some twists. While you can find Argentine beef on occasion (and even if you couldn't you can now, because of that wonderful thing called the Internet), I have made this dish more frequently with American beef to excellent effect.

The sauce is a no brainer, make it a day ahead of time so the flavors infuse and half the battle is over. Pay special attention to the beef cooking instructions to really nail this dish. Serve it with a potato side dish and some roasted sweet corn on the cob. Try it once by yourself to get a feel for cooking it and then spring it on your friends at a holiday or dinner party. It is sure to please.

Churrasco Argentino

1 beef tenderloin (dressed and cut into 2" to 2-1/2" slices)*
1 large bunch of flat parsley
2-1/2 cloves of garlic (finely chopped)
3/4 cup of extra virgin olive oil
1/2 cup of white vinegar
1 pinch hot Thai pepper flakes
Coarse cracked black pepper
Kosher or sea salt

To prepare the chimichurri sauce:

Remove parsley leaves from stems, discard stems and set leaves aside. You should have enough leaves to equal two cups, moderately packed in a measuring cup.

Place parsley, garlic, pepper flakes and vinegar in a food processor, or use a large mortar and pestle.

While adding olive oil, chop contents in the food processor until parsley pieces are about 1/4" in diameter. Add remaining olive oil.

Set aside in a covered bowl for 2-4 hours before using. Store unused portion in the refrigerator for up to 3 weeks.

To prepare the beef:

Preheat the oven to 350°F

Set a cast iron frying pan on high heat.

Add a little oil. When oil is hot, take each steak and sprinkle on all sides with coarse cracked black pepper and kosher salt. Place each steak in the cast iron frying pan and sear on all sides.

Transfer seared steaks to large cast iron dutch oven and cook in oven to desired doneness (I use a remote meat thermometer).

Serve with chimichurri sauce spread on top of the steak.

*A full tenderloin will yield about 8 steaks. Plan accordingly or eat like a fiend like I do when I do this dish.

Churrasco Argentino by Henry Krauzyk, from Chop Onions, Boil Water

Recipe: Thai Pumpkin Curry

My wife, like many people, used to hate curry. She hated all Indian foods actually. To someone like me and the billions of other curry lovers out there, that is simply hard to believe. The range of curries are too wide with too many regional influences and nuances for anyone to say "I hate curry".

I think the real reason someone may not like curry is because they've had one that they didn't like and judge all the others based on that decision. I think that probably goes with entire cuisines. How can anyone dislike an entire cuisine? How can you reject all Indian, Thai or Japanese food based on small samplings? That's like not liking a hot dog and because of it ignoring all other American dishes! Keep daring yourself to try things.

The dish below was the transitional one for my wife. With it, she went from curry hater, to Thai curry lover. Shortly afterward she became an Indian curry lover as well, and then an Indian and Thai food lover.

It's been inspiring to watch and sure makes dining out and cooking at home a great deal more interesting!

Thai Pumpkin Curry

2 cans of coconut milk
1.5 to 2 lbs. of London Broil or similar beef cubed (or pork or chicken)
3 TBS yellow curry paste
2 TBS fish sauce
1 TBS palm sugar (or similar sugar)
4 TBS tamarind juice
6 green cardamom pods
1 stick of cinnamon
3 cups of sugar pumpkin (cubed)
1.5 cups of potato (cubed)
3/4 cup carrots (cubed)
1 onion (frenched)
1/2 cup of roasted peanuts
Juice of half a lime
Chopped cilantro and Thai basil

Place a large pan over high heat. Pour in all the coconut milk and bring to a boil. Add the meat and lower to a simmer. For beef, simmer for 30-40 minutes. For chicken or pork simmer for 10 to 15 minutes.

Add the curry paste and stir until it dissolves into the coconut milk and meat mixture. Simmer for 5 minutes.

Stir in the fish sauce, sugar, tamarind juice, cardamom pods, cinnamon stick, pumpkin, potatoes, carrots and onions. Continue simmering for 15 to 20 minutes or until the vegetables are tender.

Add the roasted peanuts to the curry and mix well. Continue to simmer for 5 minutes.

Add the lime juice and chopped cilantro/basil. Reserve some as a garnish.

Serve hot in bowls accompanied with sticky or jasmine rice.