Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie [RECIPE]

Shepherd's Pie

Lucinda Scala Quinn’s Mad Hungry Shepherd’s Pie (Photo by Jonathan Lovekin)

In his autobiography, Rolling Stones guitarist Keith Richards tells of cooking two things at home: bangers and mash (sausage and mashed potatoes), and shepherd’s pie. Here, I have co-opted his idea of doubling up on the onions by adding a bonus layer of chopped, raw onions between the cooked onion–meat mixture and the potatoes. Save on dishes by sautéing the meat mixture in the same oven-safe, deep skillet you will bake the pie in. Alternatively, sauté the meat in a skillet and assemble the pie in a separate casserole dish. Read more of this post

Round Bottom Pot Roast [RECIPE]

Round bottom pot roast

Pot roast is a traditional family favorite that never goes out of style. Serve it with a silky smooth gravy for extra flavor!
(Photo by Jathan Fink, Jadeworks Entertainment)

Heather and I both have memories of our mothers cooking pot roast for family dinner. It is the kind of meat-and-potatoes meal most men (and growing boys) crave, and our moms undoubtedly liked making it because this dish’s long cook time allowed them to multitask while the meal simmered on the stove. Economical and delicious, this recipe results in a juicy piece of meat that cuts like butter when it is finished cooking. Top it off with a rich, thick gravy and serve alongside mashed potatoes and veggies, and your family will undoubtedly come running long before you even call them to dinner.  Read more of this post

Tamale Pie

Tamale Pie

We deconstruct flavors found in traditional tamales to create a meal that stretches ground beef, vegetables and spices, then tops them with a cheesy cornbread crust.

One way to stay within your grocery budget is to find ways to stretch inexpensive meats, like a whole chicken or a pound of ground beef, to feed a family. As is often the case, we turn to Mexican inspired recipes to fill the bill, because they have a way of stretching every ingredient for maximum flavor. This is certainly true with our Tamale Pie, which deconstructs the flavors found in traditional tamales and turns them into a one skillet meal where we sauté ground chuck, veggies, and spices to create a filling that is topped by a cheesy cornbread crust. Serve this dish directly from the pan for easy cleanup. Garnish with our Corn, Tomato & Black Bean Salsa, sour cream, and our Chunky Guacamole with Serrano Peppers to complement this yummy dish.

PREP: 15 minutes
COOK: 61 minutes + 20 minutes resting time

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 2 small yellow onions, chopped (2 cups)
  • 1 red bell pepper, chopped
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 pound ground beef
  • 1 tablespoon tomato paste
  • 1 (15.5-ounce) can diced tomatoes
  • 1 cup yellow cornmeal
  • 1/2 cup Chihuahua cheese, grated
  • 1 jalapeno, minced
  • 1 cup yellow corn kernels

DIRECTIONS

  1. Preheat oven to 375°F with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
  2. Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
  3. Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes and simmer mixture until thickened slightly, 5 minutes.
  4. Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
  5. Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.

TIPS: Chihuahua cheese is a great melting cheese and is used in many authentic Mexican restaurants. However, if it is unavailable, Monterey Jack cheese may be used instead.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Salisbury Steak

Salisbury Steak

Our Salisbury Steak combines the flavors of smoky beef stock, herbed breadcrumbs and earthy cream of mushroom soup to create a delicious family favorite.

The first time I ever had Salisbury Steak, I ate it in a school cafeteria. Needless to say, it wasn’t the prime example of what this dish could taste like. Overcooked and leaden, the meat resembled a charcoal briquette served with instant mashed potatoes and canned green beans. I was uninspired. As an adult, however, I am constantly looking for new ways to turn ground beef into a meal without resorting to tacos or hamburgers. This recipe is vastly different than those the cafeteria ladies used to prepare and is enhanced with fresh mushrooms, homemade Italian Breadcrumbs and my special Cream of Mushroom Soup. Filled with smoky flavor, shallots and beef stock, I have a feeling that you’re destined to add this meal to your repertoire too. Serve it with our Neapolitan Green Beans, baked potatoes and Texas toast for a feast your family will love.

PREP: 10 minutes
COOK: 35 minutes

INGREDIENTS

  • 1/4 cup + 2/3 cups homemade cream of mushroom soup or 1 (10 3/4 –ounce) can golden mushroom soup, divided
  • 1 1/2 pounds ground beef
  • 1/2 cup minced shallots
  • 1/2 cup homemade Italian breadcrumbs or 1/4 cup store-bought Italian-seasoned breadcrumbs
  • 1 large egg, beaten
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/3 cup beef stock
  • 1/4 cup Worcestershire sauce
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Combine 1/4 cup soup, beef, and next 3 ingredients; stir well. Shape mixture into 6 (1/2-inch-thick) patties.
  2. Brown patties in a large skillet over medium-high heat, about 3 minutes per side. Remove patties. Cook mushrooms in drippings in skillet over medium-high heat, stirring constantly, until tender and reduced in size.
  3. Combine remaining soup, beef broth, Worcestershire sauce, and pepper; add to mushroom mixture.
  4. Return patties to skillet; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Broth, Stock and Barrel – Part II: Beef Stock

Beef Stock

A long cook time, big beef bones and roasted veggies combine to create a smoky, rich stock and a marvelous flavor base for classic dishes.

The best things in life don’t come about very quickly, and that is true of our homemade beef stock too. Using big beef bones and roasted veggies, this thick, dark stock simmers for several hours to build a smoky, rich flavor base for your favorite dishes, including our Salisbury Steak.

PREP: 19 minutes
COOK: 7 hours

INGREDIENTS

  • 5 pounds beef bones
  • 2 large carrots, quartered
  • 3 large onions, quartered
  • 2 celery ribs, quartered
  • 4 quarts cold water, divided
  • 1/4 cup tomato paste
  • 8 fresh parsley sprigs
  • 4 fresh thyme sprigs
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves
  • 3 garlic cloves, pressed

DIRECTIONS

  1. Place first 4 ingredients in a large roasting pan; roast, uncovered, at 500°F for 45 minutes to 1 hour or until well browned, turning occasionally.
  2. Transfer bones and vegetables to a stockpot. Add 2 cups water to roasting pan; bring to a boil over medium-high heat, stirring to loosen bits that cling to bottom of pan; pour into stockpot. Add remaining 3 1/2 quarts water and tomato paste to stockpot. Tie parsley, thyme, and remaining ingredients in a bundle. Add to stockpot.
  3. Bring to a simmer; simmer, partially covered, 6 hours. Skim fat and foam off top of stock after first 10 minutes of simmering.
  4. Line a large wire-mesh strainer with a double layer of cheesecloth; place over a large bowl. Use a ladle to strain stock. Discard solids. (Using a ladle and avoiding sediment in bottom of pot prevents cloudiness.) Cool stock slightly.
  5. Cover and chill stock; discard solidified fat from top of stock.

TIPS: Store stock in a tightly covered container in refrigerator up to 3 days, or freeze up to 3 months.

YIELDS: 8 cups

© 2011 Jadeworks Entertainment. All rights reserved.