My Mother’s Goulash
A couple of weeks ago I had this primal craving for my mother’s goulash. I hadn’t had it for over 30 years, but was able to recreate it in no time. It really hit the spot! This goulash is more like what people think of as American Chop Suey that we all had in the grade school cafeteria. My mother made her goulash with elbow macaroni but I prefer mine with penne noodles.
INGREDIENTS
3 Cups Elbow Macaroni or Penne Pasta
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Pounds Ground Sirloin
1 Large Chopped Onion
1 Seeded & Chopped Green Bell Pepper (Optional)
2 Chopped Celery Stalks
2 Tablespoons Tomato Paste
5 Minced Garlic Cloves
1 Teaspoon Red Pepper Flakes
29 Ounces Tomato Sauce
14 ½ Ounces Diced Tomatoes
1 Cup Water
1 Ounce Grated Parmesan Cheese
The trick to avoiding mushy macaroni is to undercook the pasta and then shock it in cold water. Then finish cooking in the sauce. Bring 4 quarts of water to a boil in a Dutch oven. Add the pasta and 1 tablespoon salt. Cook for 3 minutes. Drain and rinse the pasta with cold water. Yes, I do know that this is considered blasphemy by Italian cooks, but it works here. Drain again and then set aside. Heat 2 tablespoons of the olive oil in the now empty Dutch oven over a medium high heat just until smoking. Add the beef, 1 Teaspoon salt and ½ teaspoon freshly ground pepper and cook. Break up the pieces with your spoon until all of the liquid has evaporated and cook for 12 minutes. The meat should begin to sizzle. Transfer the meat to a bowl and set aside. Heat the remaining tablespoon of the olive oil in the once again empty Dutch oven over a medium high heat. Add the onion, bell pepper and celery. Cook, covered, stirring occasionally for 5 minutes. The vegetables should be soft. Add the tomato paste and cook for 2 minutes. Stir in the garlic and red pepper flakes and cook for another 30 seconds. Add the tomato sauce, tomatoes, water and cooked ground beef. Bring to a simmer and cook over a low heat for 20 minutes. Stir occasionally. Turn off the heat and stir in the pasta. Cover and let stand for 10 minutes. Stir in the Parmesan. Transfer to a serving dish. Serves 6
Brown Sugar Corned Beef
Most people boil corned beef. I tried baking mine encrusted in mustard and brown sugar. Slow cooking it in the oven really
seals in the flavor. I like this corned beef hot, but also makes great leftover sandwiches.
INGREDIENTS
5 Pound Corned Beef Brisket
1 Cup Dijon Mustard
1/2 Cup Brown Sugar
1 Minced Garlic Clove
Preheat your oven to 350 F. Rinse the corned beef and throw away the spice package if it comes
with the brisket. Cover a baking sheet with a large piece of aluminum foil. Spread the mustard on the corned beef. Sprinkle with the minced garlic and then the brown sugar. Tightly wrap the brisket in the foil. Put the wrapped corned beef on the baking sheet and put in the oven. Cook for 3 hours. After 3 hours of cooking turn on the broiler and unwrap the top of the foil. You will want to broil the top of the corned beef just long enough for the crust to brown. Remove from the oven and serve. Makes great sandwiches too! Serves 4
Creamy Potato Soup
This is a rich and creamy soup that everyone will love.
INGREDIENTS
1/8 Cup Butter
2 Thinly sliced Leaks
1 Sliced Yellow Onion
1 Minced Garlic Clove
1 1/2 Quarts Chicken Stock
4 Large Sliced Yellow Potatoes
2 Tablespoons Thyne
1/2 Cup Heavy Cream
1 Cup Grated Cheddar Cheese
1/2 Cup Cooked & Diced Bacon (Optional)
1/8 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
In a large size soup pot add the butter, garlic, leaks and onions. Cook over a medium heat for 3 minutes.
Add the chicken stock, potatoes, salt, pepper and thyme. Cook for 50 minutes over a medium heat. Stir
frequently. Add the cream and bring to a boil. Remove and serve topped with grated cheese and diced
bacon (optional). Serves 4
Rodeo Ribs
Cooking the ribs uncovered helps to thicken the barbeque sauce, which is best if made two days ahead. Cut the ribs into small pieces to they are easy to pick up.
INGREDIENTS
4 Pounds Beef Short Ribs (Cut Into 2 Inch Lengths)
1 ½ Teaspoon Kosher Salt
1 ½ Teaspoon Freshly Ground Pepper
2 Tablespoons Olive Oil
1 Large Onion (Halved Lengthwise & Slivered)
1 Cup Beef Broth
2 Cups Rodeo Barbecue Sauce
Preheat your oven to 350° F. Sprinkle the ribs with the salt and pepper. Heat the olive oil in a Dutch oven or other heavy covered pot over a medium high heat. Brown the ribs well for 8 minutes. Remove the ribs to a plate and set aside. Add the onion to the pot and wilt the onions over a low heat, scraping up the brown bits. Return the ribs to the pot, placing them atop the onion. Place the pot in the oven and cook, covered for 30 minutes. Add the beef broth and cook covered for 45 minutes longer. Remove from the oven and add 4 ½ cups of the Rodeo Barbecue Sauce. Stir the sauce into the broth and spoon it over the ribs. Return the pot to the oven, uncovered, for 40 minutes, basting once or twice. Skim and throw away the fat. Serve with extra sauce if you like. Serves 6
Sweet Potato Biscuits
INGREDIENTS
2 Medium Sweet Potatoes
2 Cups Unbleached Flour
½ Cup Packed Light Brown Sugar
5 Teaspoons Baking Powder
1 Teaspoon Salt
10 Tablespoons Butter
½ Cup Milk
Peel and cut the sweet potatoes into 2 inch chunks. In a medium saucepan, heat the sweet potato chunks and enough water to cover to a boil over a high heat. Reduce the heat to low and simmer, covered, for 15 minutes until the potatoes are tender. Drain. Place cooked potatoes into a medium bowl and mash well. Set aside to cool. Preheat the oven to 425° F. In a large bowl, combine the flour, light brown sugar, baking powder and salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and cooled mashed sweet potatoes. Mix just until combined. Turn the dough onto a lightly floured surface. Pat into an 8 inch square. Cut the dough in half. Cut each half into 10 equal pieces. Gently place the biscuits 1 inch apart on two large cookie sheets that are lined with parchment paper. Place the cookie sheet on 2 separate oven racks and bake the biscuits for 14 minutes until golden brown. Make sure not to over bake. Serve warm. Makes 20 biscuits.
Dry Rubbed Pork Loin Roast
If you couldn’t tell by now I love rubs. Rubs really spice up the meat and make them much more tender. Here is such an easy recipe for basic pork loin roast. Use Victoria’s Dry Rub for this Pork Loin Roast. This recipe is great for Sunday dinners. Roast some potatoes, make a nice salad and you have a complete meal without a lot of work.
INGREDIENTS
½ Cup Victoria’s Dry Rub
2 Pounds Boneless Center Trimmed Pork Loin Roast
½ Cup Prepared BBQ Sauce
Preheat the oven to 425° F. Coat a wire rack and shallow roasting pan with olive oil. Rub Victoria’s Dry Rub all over the pork to coat. Set the pork on the rack in the roasting pan and roast for 55 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with the BBQ sauce if you like. Serves 6
Double Dipped Fried Chicken
Who doesn’t just love fried chicken? It is an American institution. I love this double dipped fried chicken recipe. Serve with mashed potatoes or French fries and slaw and you have the perfect meal. Great for picnics too!
INGREDIENTS
2 Whole Cut Up Chickens
2 Cups Evaporated Milk
½ Cup Water
2 Eggs
3 ½ Cups Unbleached Flour
½ Teaspoon Granulated Onion
½ Teaspoon Granulated Garlic
½ Teaspoon Cayenne Pepper
½ Teaspoon Smoked Paprika
½ Teaspoon Ground Cumin
½ Teaspoon Ground Tumeric
1 Tablespoon Corn Starch
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
Olive Oil
Mix the milk, water and eggs together and marinate the chicken in the mixture for 24 hours. Keep the leftover marinade in the refrigerator. Mix the flour with the cornstarch and spices in a large bowl. Place the chicken pieces into the flour and spice mixture. Press the chicken pieces firmly into the flour mixture. Next, dip the chicken back into the marinade. Here is your double dipping. Place the chicken pieces back into the flour mixture pressing firmly into the flour mixture. In a large heavy pan heat ½ inches of the olive oil to 350° F. Brown the chicken pieces on both sides for 4 minutes until golden brown. Remove the chicken pieces from the pan and transfer to a baking sheet. Place into the preheated 350° F oven for 30 minutes. Do not cover the chicken as that tends to make it soggy. Remove from the oven when done and cool for 5 minutes. Serves 4
Pomegranate Ribs
INGREDIENTS
5 Pounds Back Pork Ribs
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
16 Ounces Pomegranate Juice
2/3 Cup Ketchup
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
2 Chopped Green Onions (White & Green Parts)
3 Minced Garlic Cloves
Prepare the grill to a medium heat. Season the ribs with the salt and pepper. Bring the pomegranate juice to a boil in a saucepan. Boil for 15 minutes until thickened and reduced to 1/3 cup. Stir in the ketchup, molasses, soy sauce, green onions and garlic. Bring to a simmer and cook for 5 minutes. Stir often. During the last 25 minutes of cooking the ribs, baste with the pomegranate sauce. The ribs are done when the meat pulls away from the bone. If you don’t have a grill you can cook in the oven at 350° F for 1 ½ hours or until done and baste with the pomegranate sauce. This sauce is delicious and a nice change of page. Serves 6