Southwest Taco Bake

As Seen on Chef Alli's Farm Fresh Kitchen as part of WIBW 13 News This Morning, Thursday, March 6, 2014.  Today's Kansas Farm Bureau theme:  "Drive with Reason, It's Farming Season!"

Got picky eaters at your house, too?  That's one of the reasons I love this taco bake!  I can load up one side with fresh veggies, salsa, and cilantro, leaving the other side more "plain" for my teenage sons who freak if they see a diced onion or tomato. Serves 6 

1 lb. lean ground beef 
1 tbs. chili powder
1 tsp. cumin
1 tsp. paprika
2 cloves garlic, minced
2 cups fresh salsa
black beans or pinto beans, rinsed and drained well
1/2 cup sweet corn, fresh or frozen
6 oz. plain Green yogurt
3 cups corn tortilla chips, crushed somewhat (This is the perfect way to use up all those chips that are in the bottom of the bag!  I store mine in the freezer until I get enough to make this recipe.)
1/2 cup chopped scallions
2 roma tomatoes, seeded and chopped
1/2 - 1 cup shredded sharp cheddar cheese
sour cream or plain yogurt, for garnish
fresh cilantro, chopped

Preheat oven to 350 degrees F.  Cook ground beef in a skillet over medium heat; drain fats.  Add seasonings and garlic and continue to cook for an additional 2-3 minutes.  Stir in salsa, beans, corn and yogurt.  

Spray a 9 x 13 inch pan with non-stick baking spray.  Place half of the chips in the bottom, then layer with half the beef mixture.  Repeat layers, then top with the green onions, tomato, and cheese.  Bake in preheated oven for 30-40 minutes, or until hot and bubbly.  Serve with additional salsa, if desired, and garnish with sour cream and chopped cilantro.  

Now You're Cookin',
Chef Alli 

HUNGRY HUSBAND POT ROAST

1 chuck roast, 3-4 lbs.

½ tsp. dried thyme mixed with ½ tsp. dried oregano

kosher salt and freshly ground black pepper, to taste

2 Tbs. canola or vegetable oil

1 yellow onion, sliced

2 carrots, cut into pieces on the bias

2 celery ribs, chopped

2 Tbs. tomato paste

14 oz. can stewed tomatoes, with juice

1 bay leaf

1 cup red wine (or sub more broth)

3-4 cups beef broth

1 batch of your favorite mashed potatoes, warm

Preheat oven to 325 degrees F.  Remove roast from refrigeration; season with thyme, oregano, kosher salt and freshly ground black pepper; let roast rest at room temperature for 30 minutes.

In a large enameled cast-iron casserole or Dutch oven, heat oil over medium high heat; sear roast until very nicely browned and crusty on all sides. Transfer roast to a plate.  Add onion, carrots, and celery to same pot and cook over moderate heat until lightly browned and softened, approx. 5-6 minutes.  Stir tomato paste into vegetables and cook for a few minutes until tomato paste begins to brown.  Add tomatoes, bay leaf and wine; bring to a boil and cook this mixture until reduced by half, scraping up any browned bits stuck to the bottom of pot, approx. 5 minutes.  Add beef broth and bring to a simmer; add roast and cover pot.  Braise roast in oven for 4-5 hours or until meat is very fork-tender.

 

Transfer roast to a baking sheet. Strain liquid from stock pot, discarding fat that rises to the surface; boil over high heat, whisking often, until liquid is reduced to 1 cup sauce, approx. 12-15 minutes. 

 

Serve roast over a bed of creamy mashed potatoes, drizzled with lots of sauce. Feed lovingly, by hand, to your handsome, hungry husband.

 

Now You're Cookin',

Chef Alli

 

The 5 Laws of Loaded Nacho Platters

The Super Bowl is fast approaching.  I'm always enthused about watching the game on the big screen, but true excitement doesn't hit until I begin planning my nacho platter. 

Super bowl parties should ALWAYS be marked by a grand platter, piled high, of good, basic nachos, and here are the tried-and-true of laws of making the best ones:

1.  Never use pre-grated cheese.  Pre-grated cheese has lots of fillers and anti-caking agents included, so I always grate my cheese myself.  Make sure it's a fine grate so that you'll get nice, even melting.

2.  Don't overcrowd the layering of the nachos.  I am typically heating my nachos in the oven, so I always use a baking sheet where I can spread them all out evenly, building my layers.

3.  Speaking of layers, I melt my layers one at a time - here's how:  Put down your layer of chips, add meat topping, then a fine layer of cheese - into the oven they go, for a few minutes, until cheese is good and melted.  Repeat with a couple more layers.

4.  Always use nice, THICK, corn tortilla chips!  Or, for an extra special treat, cut flour tortillas into triangles and deep fry until golden brown.  These make a wonderful chip for nachos.

5.  KISS should be applied with creating nacho platters:  Keep It Simple, Silly.  Good nachos need only include the basics:  chips, beef/bean filling, cheese, salsa and (of course!) fresh pico de gallo! Keep the sour cream and guacamole for serving on the side.  

Enjoy!!

Now You're Cookin',
Chef Alli 

Shepherd's Pie

As seen as on Chef Alli's Farm Fresh Kitchen, Thursday, January 2, 2014, WIBW 13 News This Morning News Segment, Sponsored by Kansas Farm Bureau

1 recipe beef stew (recipe below)

1 batch mashed potatoes (recipe below)

Your favorite 12 inch cast iron skillet

Melted butter, for crisping potatoes

Freshly minced parsley, for garnish

Beef Stew

3 Tbs. olive oil

1 Tbs. butter

2 lbs. beef stew meat

1 medium onion, diced

½ tsp. paprika

4 garlic cloves, minced

3 Tbs. tomato paste

1 Tbs. Worcestershire sauce

12-16 oz. bottle beer

4 -6 cups beef broth

2 tsp. sugar

Kosher salt and freshly ground black pepper, to taste

4 new potatoes, cubed

4 carrots, sliced

2 Tbs. flour

In large stock pot or Dutch oven, heat oil and butter over medium high heat ; when oil is shimmering, add beef and brown on all sides.  (Take care not to crowd beef in pan so that it sears nicely.)  Remove beef from pan and keep warm. 

Add onions and paprika to pot, reducing heat to medium; cook onions until softened, then add garlic and cook an additional minute.  Stir in tomato paste and Worcestershire and cook, stirring often, until tomato paste is nicely browned, adding beer as needed to keep mixture from sticking to the bottom of pan.  Pour in remaining beer, 4 cups broth, and sugar; season to taste with salt and pepper.  Return meat to pot and cover; simmer over low heat for approx. 2 hours, or until meat is tender, adding more broth as needed if liquid level gets too low. 

Add potatoes and carrots to the pot and continue simmer for an additional 30 minutes or until vegetables and meat are fork-tender.  To thicken stew, remove 1 cup cooking liquid and add four; whisk until smooth.  Pour flour mixture into the pot and simmer for additional 10 minutes, until stew thickens nicely.  Dish up and serve with warm, crusty bread.

Mashed Potatoes

6-8 large russet potatoes, peeled, cubed and cooked until very tender, drained

2 eggs, beaten

1-2 tsp. freshly grated horseradish

Milk, as needed

Salt and white pepper, to taste

Mash hot potatoes; add eggs and horseradish, and milk, a small amount at a time, until potatoes reach desired consistency.  Season to taste with salt and pepper. 

To create Shepherd’s Pie, place prepared beef stew into your favorite cast iron skillet or deep casserole dish, leaving about and inch of head space.  Top warm beef stew with prepared mashed potatoes, then brush with melted butter and sprinkle with parsley.  Bake, uncovered, in 350 degree oven for approx. 25-30 minutes, or until hot throughout and top of pie is golden and crusty.  Serve at once! 

**Learn more about using cast iron cookware and how to season it here.  

Now You’re Cookin’,

Chef Alli

Homemade Steak Seasoning

Giving the gift of some good home-grown Kansas beef this Christmas?  Add a jar of some homemade seasoning to the mix - It's much less expensive than store-bought and tastes sooo good.  I use it quite often to season my pot roasts before searing, as well.

4 Tbs. kosher salt
1 Tbs. black pepper
1 Tbs. dehydrated onion flakes
1/2 Tbs. granulated garlic
1 - 2 tsp. red pepper flakes
1/2 Tbs. dried thyme
1/2 Tbs. dried rosemary
1/2 Tbs. ground coriander

Combine and store in a well-sealed container.  Stir before pressing into meats as a rub.  \

Now You're Cookin',
Chef Alli

Sweet and Sour Brisket

This recipe came to me by way of The Smitten Kitchen cookbook, written by Deb Perelman.  Talk about DELICIOUS brisket in a tangy sauce, oh my gosh! 

4-5 lb. beef brisket flat
1 tsp. kosher salt, plus extra for seasoning the brisket
1 cup beef or vegetable broth
3 Tbs. tomato paste
1/4 cup dark brown sugar
1/3 cup red wine vinegar
1 Tbs. balsamic vinegar
4 tsp. paprika
1 Tbs. Worcestershire sauce
1/4 tsp. red pepper flakes
1 tsp. granulated garlic
1 Tbs. granulated onion

Preheat oven to 350 degrees F.  Season the brisket to taste with kosher salt and pepper on both sides.  In a small bowl, whisk together the salt, broth, tomato paste, brown sugar, vinegars, paprika, Worcestershire, red pepper flakes, granulated garlic and onion.  Place brisket into a large baking dish or Dutch oven, and pour the prepared sauce over the top; cover tightly with foil or a tight-fitting lid.  Bake for 3 hours, or until fork-tender. While brisket is still hot, use a spoon to scrape off any large fat deposits around the edges of the brisket.  Let brisket cool, then place into the fridge for several hours or overnight to allow brisket and sauce flavors to blend.  

An hour before you are ready to serve the brisket, remove it from the fridge; preheat your oven to 300 degrees F. Using a slotted spoon, remove any fat that has solidified on the surface of the brisket.  Carefully remove the brisket from the sauce and place onto a large cutting board; cut the brisket into 1/2- inch slices then return the meat to the sauce.  Spoon the sauce over the top of the sliced brisket; replace the lid or foil and reheat in the preheated oven until bubbly around the edges; serve at once.  

Now You're Cookin',
Chef Alli 

Bacon-Wrapped Chili Cheese Dogs

We're celebrating National Chili Dog Day, the last Thursday of July each year.  My family loves this recipe when I use Johnsonville Stadium Brats.  But, of course, they would eat nearly anything that is wrapped in crispy bacon!

8 hot dogs or brats, fully cooked
8 strips center-cut bacon
Your favorite turkey or beef chili, warmed
Hoagie buns, toasted
Shredded sharp cheddar

Wrap dogs with bacon and grill over medium high heat until bacon is crisped all around and dogs are heated throughout.  Place dogs into buns, then smother with warm chili.  Top with shredded cheddar and serve.

Now You're Cookin',
Chef Alli

Beef, Cranberry and and Pear Salad with Honey Mustard Dressing

Recipe from The Healthy Beef Cookbook via my pal, Karen Hanson, RD, Manhattan Hy-Vee. 

Serves 4

Honey Mustard Dressing
1/2 cup prepared honey mustard dressing
2-3 Tbs. water
1 1/2 tsp. olive oil
1 tsp. white wine vinegar
1/4 tsp. coarse-grind black pepper
1/8 tsp. salt

5 oz. mixed greens
1 medium red or green pear, cored and cut into thin wedges (I often substitute an apple when my pears aren't ripe enough)
1/4 cup dried cranberries
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese
salt and pepper, to taste

1 lb. beef tenderloin, flat iron, kc strip or top sirloin, cooked to your preference (I like medium rare, 140-145 degrees at center), cut into thin strips across the grain and on the bias

Whisk dressing ingredients together.  Place greens on serving plates and top with pear wedges, cranberries, and pecans. Divide steak strips evenly over each salad.  Top each salad with dressing and goat cheese crumbles.  Season to taste with salt and pepper.  

Now You're Cookin', 
Chef Alli

Karen’s Beefy Breakfast Skillet

This recipe came from my good friend and teaching partner, Karen Hanson, the dietitian at Hy-Vee Manhattan.  She created this delicious recipe when working for the Kansas Beef Council. 

Beef Sausage

Combine 1 lb. 96% lean ground beef with 2 tsp. chopped fresh sage or ½ tsp. rubbed sage, 1 tsp. granulated garlic, 1 tsp. onion flakes, 3/4 tsp. kosher salt, ½ tsp. red pepper flakes and ½ tsp. freshly ground black pepper.  Heat a large nonstick skillet over medium high heat until hot.  Add beef mixture; cook 10-12 minutes, breaking into ¾ inch crumbles and stirring occasionally. (Cooking time is for fresh or thoroughly thawed ground beef; ground beef should always be cooked to an internal temperature of 160 degrees F.) Makes approx. 2 ½ cups sausage crumbles. 

Breakfast Skillet

In same large skillet, over medium high heat, move cooked beef sausage to perimeter of skillet; add 2 cups thawed shredded hash brown potatoes and 2 chopped scallions to center of hot skillet and cook until hash browns are browned nicely.  Bring sausage into the mix from the edges of your skillet and stir in 8-10 beaten eggs (depending on the capacity of your skillet). Cook eggs to desired doneness, stirring occasionally until cooked throughout.  Season to taste with kosher salt and freshly ground black pepper, then top with a bit of shredded sharp cheddar cheese.  Serve garnished with your favorite salsa, if desired. 

Now You’re Cookin’,

Chef Alli

Asian Beef Bowls

This has quickly become one of my favorite go-to weeknight meals - fast, flavorful and fun - an updated ground beef classic!

1 lb. lean ground beef, browned nicely and fats drained

1/4 cup plum sauce

1/4-1/2 tsp. red pepper flakes

4 scallions, chopped

1 cup shredded carrots

1-2 Tbs. nicely chopped cilantro

1 lb. coleslaw mix

1/3 cup rice vinegar

2-3 Tbs. canola or vegetable oil

chopped peanuts, for garnish

Add plum sauce and red pepper flakes to warm beef in skillet; stir to combine.  Toss in scallions, carrots and cilantro and cook until all ingredients are just heated through.  Meanwhile, whisk together rice vinegar and oil to create dressing; pour over coleslaw mix and toss to combine well.  To serve, place dressed coleslaw in bowls and top with warm beet mixture. Garnish with peanuts, if desired, for added crunch.  Enjoy at once.

Serves 1 hungry Chef Alli (and I ALWAYS am!) or 2-3 average appetites.  

Now You're Cookin', 

Chef Alli

Individual Pinto and Black Bean Tamale Pies

Recipe adapted from Cooking Light

1 Tbs. canola oil

1 bundle scallions, thinly sliced, green and white parts separated

3 cloves garlic, minced

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 lb. ground lean beef, browned and fats drained, may substitute ground turkey or ground pork, if preferred

1 can diced tomatoes, with juice

1/2 cup broth

16 oz. tube prrepared plain polenta, sliced into 8 equal rounds, patted dry

1/2 cup fresh cilantro leaves, chopped

1/2 - 1 tsp. chipotle sauce

1 cup shredded pepper jack cheese

salsa and plain Green yogurt, for garnishing

Preheat oven to 375 degrees F.  In a large sauce pan, heat oil over medium heat; add white parts of scallions and garlic and season to taste with salt and pepper.  Cook until scallions are softened, stirring constantly, 2-3 minutes.  Meanwhile, using a potato masher, mash about 1/3 of black and pinto beans in a flat dish with sides, such as a pie plate.  Add ground beef, black beans, pinto beans and smashed beans to the sauce pan with scallion mixture, along with diced tomatoes and broth; bring to a boil, then reduce to a simmer and cook until mixture has thickened, 10-15 minutes.  Meanwhile, coat eight-ten  10-12 oz. ramekins (or sub custard cups) with non-stick spray; place a polenta round in each prepared ramekin.  Add reserved green parts of scallions, cilantro and chipotle sauce into bean mixture and stir to combine; spoon mixture into prepared ramekins, then top with cheese.  Bake for 15 minutes or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with salsa and yogurt (or sour cream) and additional cilantro if desired.

Now You're Cookin',

Chef Alli

Marmalade-Bourbon Corned Beef

As heard on WIBW 580 Kansas Live at 10:00 a.m. on Wednesday, March 13 and seen on WIBW 13 News This Morning at 6:40 a.m. on Friday, March 15. 

2 – 2 ½ lb. corned beef (I prefer a flat instead of a point)

1 cup orange marmalade

¼ cup bourbon

1/8 tsp. ground nutmeg

2 Tbs. country mustard

Cook corned beef according to package directions using enclosed seasoning package.  Cool and then chill corned beef, reserving pan juices.  To make marmalade-bourbon glaze, combine marmalade with bourbon, nutmeg and mustard in a small mixing bowl and set aside.  Once corned beef has chilled, slice across the grain into slices and place into a baking dish layering slices across bottom.  Pour a small amount of reserve pan juices over corned beef slices and place, covered, into preheated 325 degree oven to warm, approx. 25-30 minutes.  Warm reserve marmalade-bourbon glaze, stirring to blend.  Serve corned beef slices slathered with glaze.  This dish is great with Chef Alli’s Smashed Potatoes Supreme (recipe below).

 Smashed Potatoes Supreme

6 large Yukon Gold potatoes, halved, no need to peel

½ cup 2% milk

½ tsp. white pepper and ½ tsp. kosher salt

1/2 tsp. nutmeg

2 cloves fresh garlic, minced

1 Tbs. butter, 1 egg, beaten, 1 Tbs. freshly grated horseradish

4 Tbs. Parmesan cheese, freshly grated

Cook potatoes in boiling water until fork tender; drain and place into a large mixing bowl.  Mash well and gradually add milk to potatoes as you are mixing; stir until smooth. Season potatoes with salt, pepper, and nutmeg; Stir in garlic, butter, egg, and horseradish. Place potatoes into baking dish and sprinkle Parmesan over top. Bake, uncovered, in preheated 375 degree oven for approx. 20 minutes or until hot throughout.

Now You're Cookin',

Chef Alli

   

Lazy-Butt Slow Cooker Beef Subs

As seen on Chef Alli's Farm Fresh Kitchen and WIBW 13 News This Morning, January 17, 2014, sponsored by Kansas Farm Bureau.  

1 chuck roast, 3-4 lbs.

3-4 garlic cloves, sliced

16 oz jar sliced pepperoncini peppers, with juice

12 slices Provolone cheese

Your favorite bbq sauce, I love Head Country!

1 generous batch caramelized onions (Learn how to caramelize onions in your oven!)

6 large Hoagie buns, split open and toasted

Using a sharp paring knife, make small slits all over roast and insert garlic slices.  Place prepared roast in slow cooker; pour pepperoncini and juice over roast.  Cover slow cooker and cook on low setting for 8-10 hours, or until beef shreds easily with a fork and is very tender. 

To make subs, place toasted buns on to a baking sheet. Dress buns with a bit of the bbq sauce; top with beef and caramelized onions; add provolone slices.  Pop subs into a very hot oven for just a few minutes until cheese melts. Serve at once!

Now You're Cookin',

Chef Alli

Classic Pot Roast with Garlic-Thyme Gravy

Adapted from Cuisine at Home

Makes 6 servings

3 Tbs. vegetable oil
1 boneless chuck roast, trimmed, 3-4 lbs.
1/4 cup all-purpose flour
2 Tbs. tomato paste
1/2 cup white wine
1 1/2 cups beef broth
1 Tbs. woozy sauce (Worcestershire sauce)
2 onions, sliced thick
6 carrots, cut into 3" pieces
3 celery ribs, cut into 3"pieces
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 bay leaves

Remove roast from fridge and let sit on the counter for 30 minutes to remove the chill.  Season roast on all sides with salt and pepper. Heat oil in a sauté pan over medium-high heat.  Sear roast on all sides, approx. 8-10 minutes total.  Transfer roast to slow cooker.  Add flour to sauté pan; cook 1 minutes until nicely browned.  Add tomato past and cook 1 minute longer.  Deglaze pan with wine, cooking until wine evaporates.  Stir in broth and woozy sauce; bring to a simmer, scraping any browned bits on the bottom of the pan.  Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves.  Cover and cook until meat if very fork-tender, on high setting for 4-5 hours or on low setting for 8-9 hours.  Discard thyme and bay leaves before serving.

Now You're Cookin',

Chef Alli

Big Daddy Patty Cooks Dinner: Pasta Fagioli

Pasta Fagioli

½ lb. Italian sausage, crumbled (or use regular pork sausage and add 1 tsp. Italian seasonings in addition to spices listed below)

½ lb. lean ground beef, crumbled

½ onion, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. dried thyme

28 oz. Italian diced tomatoes, undrained

14 oz. can dark kidney beans, undrained

2 cups strong beef broth

2 Tbs. tomato paste

1/8 tsp. cayenne pepper

1/8 cup freshly minced parsley (or sub 1 tsp. dried)

Kosher salt and freshly ground pepper, to taste

½ lb. penne pasta, cooked according to pkg. directions

Parmesan cheese, freshly shredded

 Sauté sausage, ground beef, onion, garlic, oregano, and thyme in heavy Dutch oven over medium high heat until meats are browned and cooked throughout; crumbling with spatula; drain fats. Add tomatoes and kidney beans with juice, broth, tomato paste, cayenne pepper and parsley; season to taste with kosher salt and pepper.  Simmer over low heat for 40-45 minutes, adding more beef broth if needed.  (Should be the consistency of a very thick soup)  Serve fagioli over warm bowls of pasta topped with parmesan.

BLT Burgers with Chef Alli's Kickin' Ketchup

As seen on WIBW 13 News This Morning, July 28, 2011 with Dave and Amanda. 

BLT Burgers with Chef Alli’s Kickin’ Ketchup
Recipe from Fine Cooking Picnics and Cookouts, Sept. 2011, adapted by Chef Alli, Serves 8

2 lbs. ground chuck
2 lbs. ground sirloin
Kosher salt and freshly ground black pepper
8 slices sharp Cheddar
8 Hy-Vee Bakery Onion Buns
8 strips bacon, cooked until crisp, drained, cut in half (2 halves per burger)
8 leaves red leaf lettuce
2 large homegrown tomatoes
2 ripe avocados, peeled, pitted and thickly sliced

Kickin’ Ketchup
2 Tbs. vegetable oil
1 medium yellow onion, thinly sliced
1 Tbs. balsamic vinegar
1 Tbs. red wine
1 Tbs. dark brown sugar
1 cup ketchup
½ tsp. red pepper flakes
½ tsp. ancho chile powder
½ tsp. ground cumin
Pinch of each: cinnamon, cloves, black pepper
½ cup water

For burgers, place ground beef in a large mixing bowl; gently combine. Shape beef mixture into 8 patties that are about 1 inch thick. Heat an oiled grill or grill pan to high heat; place burgers on grill (you should hear them sizzle) and season with salt and pepper. Grill burgers until nice grill marks appear, reducing heat to medium high, and continuing to cook to desired doneness, approx. 8-10 minutes total for medium-rare. Top each burger with a slice of Cheddar during the last minutes of cooking time so cheese melts slightly. Transfer burgers to a platter and keep warm. Toast buns on grill or grill pan, cut side down. Dress burgers with toasted buns, condiments and Kickin’ Ketchup, then chow down.

For Kickin’ Ketchup, heat oil over medium heat in a medium saute pan; add sliced onions and cook, stirring occasionally, until browned and softened, approx. 15-20 minutes. Add vinegar and wine; deglaze pan, scraping up any browned bits in bottom of saucepan into onion mixture. Stir in brown sugar, ketchup, spices and water; simmer for 8-10 minutes to thicken slightly.

Tips for GOOD burgers:

1. Mix ground beef gently and briefly to avoid overworking the meat. Wet hands help to form the burgers quicker, too.

2. Salt burgers just as you begin to cook them on the grill. This keeps the salt from drawing out all the juice from the beef and gives you a nice crust.

3. Be sure your grill is very preheated and nicely oiled before a burger ever lands there – this will give you a nice sear on the outside of your burger.

4. Don’t press on burgers with spatula while cooking; those juices are precious – don’t waste them!

Now You’re Cookin’,

Chef Alli

5 Spice Pot Roast

Oh, for the love of a good pot roast -  beefy and tender, plopped onto a bed of creamy mashed potatoes and smothered with savory pan juices...........is your mouth watering yet? 

Pot roast is the ultimate comfort food and my friend, Rich Bowers (otherwise known as Topeka's legendary Radio Rich!) whole-heartedly agrees. We often discuss "all things pot roast" when I am invited to be a guest on his radio program (http://www.radiorichandfriends.com/). As a matter of fact, I still vividly remember the day that man nearly fell in a heap at my feet when I delivered him a pot roast and vegetables, still warm from the oven. Yes, I knew he would appreciate it, but I had no idea he would react in such a manner! All because of a warm pot roast and memories of Mom.....oh yes, the power of food.

From that day forward, each time I see Rich he never fails to ask "Hey, Chef Alli - do you have a pot roast in your purse?" This always make me smile because I wish (ALMOST as much as he does) that I could simply pop open my bag and POOF! a perfect pot roast would magically appear for him. Not that pot roast is hard to make, mind you, it just takes a little time and planning, and so far, neither I nor my purse has truly mastered the art of organized time management, but we're working on it.

Below is another of my tried-and-true pot roast recipes, this one created in honor of Valentine's Day 2011 - Food for Your Lover!  Yesterday, many of you enjoyed a sample of this 5 Spice Pot Roast over mashed potatoes when you stopped by Topeka Hy-Vee for my cooking demonstration on the sales floor - so glad you took time to talk "food" with me.

Chef Alli's 5 Spice Pot Roast
1 chuck roast, 2-3 lbs.
Kosher salt and freshly ground black pepper, to taste
2 Tbs. extra virgin olive oil
1 yellow onion, sliced
2 carrots, chopped
2 celery ribs, chopped
14 oz. can stewed tomatoes, with juice
2 heads garlic, cut in half crosswise (yes, 2 heads, not cloves)
1 tsp. five spice powder (at Hy-Vee, you'll find this in the Asian section)
½ tsp. red pepper flakes
3 bay leaves
2 tsp. sugar
2 cups dry red wine
4 cups chicken broth (substitute beef or vegetable, if you prefer)
1 batch prepared mashed potatoes

Preheat oven to 325 degrees F. Remove roast from refrigeration; season with kosher salt and freshly ground black pepper; let roast set for 30 minutes.

In a large enameled cast-iron casserole or Dutch oven, heat oil over medium high heat; sear roast until very nicely browned and crusty on all sides. Transfer roast to a plate. Add onion, carrots, and celery to same pot and cook over moderate heat until lightly browned, approx. 5-6 minutes. Add tomatoes, garlic, spices, sugar and wine; bring to a boil and cook this mixture until reduced by half, scraping up any browned bits stuck to the bottom of pot, approx. 5 minutes. Add beef broth and bring to a simmer; add roast and cover pot. Braise roast in oven for approx. 4 hours or until meat is very fork tender.

Transfer roast to a baking sheet. Strain liquid from stock pot, discarding fat that rises to the surface; boil over high heat, whisking often, until liquid is reduced to 1 cup thickened sauce, approx. 12-15 minutes.

Serve chunks of roast on serving plates over beds of creamy mashed potatoes, drizzled with sauce.

Happy Valentine's Day 2011!

Now You're Cookin',
Chef Alli






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Beef Wellington for Christmas Dinner

1 beef tenderloin, 2 1/2 - 3 lbs., trimmed
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. extra virgin olive oil
1 small yellow onion, finely chopped
1/2 lb. baby bella mushrooms, finely chopped
1/4 cup dry sherry
1 lb. frozen puff pastry sheets, thawed
1 large egg, lightly beaten

Tie beef tenderloin with kitchen twine in 1-inch incrments to form a nice, even piece. (Kitchen twine will keep beef holding it's shape while cooking.) Sprinkle 1 tsp. kosher salt over tenderloin, then season with black pepper; let tenderloin rest for 1 hour. After tenderloin has rested for 1 hour, heat a large saute pan over medium high heat; add olive oil. When oil is hot, add tenderloin to the pan, searing on all sides, and ends until very well browned.  Place tenderloin onto cutting board with drainage well and let rest until cooled.  Chill tenderloin for 1-12 hours or until ready to assemble and tenderloin is well chilled.

Add onions to pan juices and saute until softened, approx. 5-6 minutes; add mushrooms and sherry and cook 10 minutes longer, or until all sherry has incorporated or evaporated..  Season to taste with kosher salt and freshly ground black pepper.  Let mixture stand until room temperature or refrigerate up to 2 days.

On a lightly floured surface, roll puff pastry sheet into a rectangle 1/4 inch thick and large enough to encase beef tenderloin. (You may need to use 2 puff pastry sheets, overlapping them slightly, and pressing into 1 large piece.) Plaace puff pastry over the bottom of a shallow baking sheet.

Cut strings from chilled beef tenderloin, then place on top of the prepared puff pastry sheet.  Spread prepared onion/mushroom mixture over tenderloin.  Fold up long sides of the pastry to enclose the tenderloin, brushing edges with beaten egg to seal.(Trim any excess puff pastry dough as you go, if needed, reserving this dough.)  Turn encased tenderloin carefully so thata the seam side is on the bottom. Roll out any remaining puff pastry dough and cut into holly or other holiday shapes and place on top of Beef Wellington.  Brush entire Beef Wellington with beaten egg.  Chill for 2 hours or overnight.

Preheat oven to 425 degrees F. Make 2 -3 slits in the top of the Beef Wellington for venting steam. Bake, uncovered, for 40-50 minutes or until Beef Wellington is golden brown and beef registers 135 degrees at center when testing with an instant-read meat thermometer, for Medium Rare.  Cover Beef Wellington during last few minutes of baking time if puff pastry becomes too brown.  Let Beef Wellington stand for 10 minutes before slicing to serve.  Delicious served with you favorite Horseradish Sauce!!

Serves 8-10

Hope this makes the perfect centerpiece at Christmas Dinner for your friends and family!

Merry Christmas,
Chef Alli

Beefy Burgers! The 3 B's of Great Grilled Burgers

BOND with Your Burger: Get to Know Your Beef

• Juicy burgers are made from 80% lean ground CHUCK. In the case of grilled burgers, fat definitely equals flavor! And because ground chuck comes from the shoulder of the beef, it's got flavor like no other. Most of the fat from ground chuck drips away as your burgers grill, causing flare ups for added charring.


• Season! Season! Season! Add salt and pepper, woozy, beef broth or wine to give added flavor to your ground chuck before building your patties.


• Gain moisture in your burgers by sneaking in finely grated onions or zucchini (or any veggie with a high water content) to your ground chuck. Your kids will never even notice!

BABY Your Burger: Be Gentle with Your Beef

• Use lots of TLC when building your patties. Don't pack your ground beef too tightly or over work it.


• 3/4 inch patties are the ideal thickness for grilling to the perfect temperature.


• Gently make in indention on the top of each burger. This keeps the burgers from "puffing" as your grill them.


• Only flip your burgers ONCE. This is often difficult for grillers to do as they seem to want to "play" with their food. Leave that burger on the grill until it's READY to flip. You'll know it's ready when it no longer sticks to the grates. Test the edge of each burger with your spatula to check.


• NEVER EVER press down on your burgers with your spatula!! Precious juices are lost forver when this technique is applied.

BUILD Your Burger: Create Flavor Layers for the Perfect Ending

• A good grilled burger deserves great "accessories" piled high to complete it. Use flavorful condiments: zesty mayos, whole grain mustards, homegrown tomato slices, caramelized onions, ripe avocado slices, strong cheeses, crispy slices of bacon, fresh spinach or arugula - the options are endless!


• Always toast your buns or bread on the grill to warm and mark them - more added flavor for your burger.

Now to the grill:

• Grill over direct heat: 450 - 500 degrees F.


• Always preheat your grill. Once preheated, use a wire brush to quickly clean the grates.


• Oil the grates.


• Grill your burgers covered: 8-10 minutes for medium doneness, 10-11 minutes for medium well doneness.


• Practice Sideways Safety! To test burgers for doneness at the center, insert an instant-read thermometer into each burger from the side - this works much better than inserting from the top! A safe internal temperature for a burger is 160 degrees F.

Chef Alli's Outside-In Beefy Brie Burgers

• 2 yellow onions, thinly sliced


• 2 Tbs. extra virgin olive oil


• 1 Tbs. balsamic vinegar


• 1 Tbs. granulated sugar

Burgers

• 1 1/2 lbs. ground chuck


• 3 Tbs. fine dry bread crumbs


• 3 Tbs. strong beef broth


• 1 tsp. kosher salt


• 1/2 tsp. freshly ground black pepper


• 2 oz. brie cheese


• 4 hamburger buns


• 1/3 cup zesty brown mustard


• 2 cups baby arugula or spinach

In a large saute pan over medium heat, cmobine onions with evoo, vinegar, and sugar; cover pan and cook slowly until onions are softened and golden brown, approx. 20 minutes. Set aside and keep warm.

Meanwhile, preheat the grill for direct cooking over high heat. In a large mixing bowl, gently combine ground chuck with bread crumbs, broth, salt and pepper; shape this mixture into four patties of equal size and thickness, making a hole in the center of each patty for the cheese. Trim the rind from the brie cheese and cut into four equal portions; nestle each piece of brie into the hold in each burger, sealing each burger tightly around the brie.

Brush grill clean with wire brush, then oil the grates. Grill patties over direct high heat, covered with lid, 8-10 minutes, to medium doneness. Flip burgers when they easily release from the grates without sticking. Toast buns during the last few minutes of cooking time. Assemble warm burgers with caramelized onions, mustard and arugula or spinach piled high. Serve at once.

Now You're Cookin',
Chef Alli

For the Love of Meatloaf…

It’s the real deal, folks. The 1st Annual Meatloaf Festival was held Saturday, June 17, 2009, in Paxico, Kansas. To coincide with this event, Paxico also held the first annual Meatloaf Cook-Off, and I was thrilled to be asked to judge.

Though I’ve judged food contests of all types, meatloaf has never been one of them. When Connie Lewis, Event Chairperson, originally contacted me, I quizzed her a bit – was this for real? She shared the story behind the festival: Apparently, Paxico has a café in town that serves a dinner special called Tom’s Famous Meatloaf. Soon another café came to town not knowing about the first meatloaf, and began serving their meatloaf special. The kicker was when a third café came to town touting that they had the best meatloaf! With that, Paxico was declared (unofficially) the Meatloaf Capital of Kansas and the festival and cook-off were born.

When I arrived to downtown Paxico the morning of the festival, activities were already in full swing and people were everywhere. The band was playing as I made my way down Main Street through the vendor booths and concessions toward the big green building I’d been directed to for the contest. Soon I knew I’d arrived to the right place: a decorated apron was proudly displayed across the glass of the front door and the place was buzzing with anticipation. I walked in to find several contestants intently putting the finishing presentation touches on their ‘loaves’, and Connie trying to shoo spectators out the door so we could begin. It was easy to see that this little town took meatloaf as serious business!

I was joined by 3 other judges and together we slowly made our way through the ‘meatloaf maze’, tasting each masterpiece – 23 to be exact. We were to judge on Appearance, Tenderness/Texture and Taste. No dipping sauces allowed! The variety was amazing. There was meatloaf of every kind: stuffed, layered, smoked, frosted (with mashed potatoes!), good, bad, ugly, moist, dry, delicious….the list went on. We appreciated each meatloaf for it’s own individual characteristics. But there was one little meatloaf that really stood out. It’s appearance was fairly typical except for the fact that it was not the usual rectangular loaf, but rather a larger, flatter version, and slightly sunken-in on the top. Average looking, but not average tasting, that’s for sure. This meatloaf was just pure wonderful; moist, flavorful, fabulous. The vote was unanimous – we had our grand prize winner!

The creator of that meatloaf was Betty Schuetz and she claimed the first place prize of $50 cash. Following the contest, I contacted Betty by phone to visit about her winning recipe. Would she share it or was it a secret recipe kept under lock and key? Betty laughed when I asked those questions, explaining that she used the meatloaf recipe from the Lipton Onion Soup Mix box, but embellished it with a few additional ingredients.

As for next year, my suggestion would be to sell ‘Tickets for a Taste’ following the meatloaf judging. Whether you love it or hate it (there’s no in between), I’m betting people will show up in the town of Paxico from miles around to share in the meatloaf mania. I’m in – see you next year!





Betty Schuetz - Meatloaf Cook-Off
Grand Prize Winner
1st Annual Meatloaf Festival of Paxico, June 17, 2009



Betty’s Marvelous Meatloaf
This recipe was taken from the Lipton Onion Soup Mix box. Betty embellished it with her choice of special added ingredients – delish!












Meatloaf1 envelope Lipton Onion Soup Mix
¾ cup dry bread crumbs
2 eggs, beaten
¾ cup water
1/3 cup ketchup
½ tsp. dry mustard
1 tsp. dried sage
½ tsp. seasoned salt
1 small onion, finely minced
1 med carrot, finely chopped
½ stalk celery, finely chopped
2 lbs. ground beef
1/3 lb. ground pork


Glaze1/3 cup ketchup
2 Tbs. brown sugar
2 tsp. prepared mustard


Preheat oven to 350 degrees F. In a large mixing bowl, combine all ingredients but ground beef and pork. When ingredients are well mixed, gently fold in ground beef and pork. Place prepared meatloaf mixture into greased 9 x 13 baking pan; gently press meatloaf mixture out evenly in pan. Cover pan with foil; bake on center rack of preheated oven for ½ hour. Uncover meatloaf and spread with prepared glaze mixture. Continue to bake, uncovered, for another 35 minutes.

Meatloaf Tips from Betty:
· Handle the ground beef and pork MINIMALLY when working in the other ingredients. This is what helps keep meatloaf moist.

· Key ingredient that Betty has been using in her meatloaf since she got married: Sage

· Her motto when entering a Meatloaf Contest: “Put up or shut up!”

· The one key step that Betty took when entering the meatloaf contest: Sorry, that one’s a secret between Betty and Chef Alli………..