Beefsteak Udon

My favorite set of Udon noodles was not in Tokyo (sorry!) but rather on top of Keystone mountain in Colorado.  After a strong half day of skiing, we stopped at the upper lodge and I was impressed that they had Udon noodles.  And wow- were they ever good - and just what I needed from the cold!

Its not that I haven't had fantastic Udon noodles in Japan - I have.  But context matters.

Here is a version that will charm you.
3/4 lb flank or skirt steak

Grilling sauce:
2 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

1 quart chicken broth
1 Tbsp fish sauce
2 cups broccoli flowerets
2 carrot, sliced into thick matchsticks
2 cup sliced cabbage
1/2-inch fresh ginger, minced
1/2 lb fresh Japanese Udon noodles

3 red radishes, sliced, for garnish
toasted sesame seeds for garnish

Heat grill to high. Whisk grilling sauce together in a small bowl. Season the steak with salt and pepper. Grill steak on high until just before rare. Then slather the sauce on the steak and cook on both sides until the steak is medium rare. Remove steak from grill and allow to rest covered with aluminum foil.

Meanwhile, bring the chicken broth and fish sauce to a boil. Add the broccoli, carrot, cabbage, ginger and udon noodles. Bring to a gentle boil, and cook for a few minutes, only until the veggies are just crisp tender.

Thinly slice the steak on a bias. Distribute the noodle soup between two wide soup bowls. Top with steak strips and garnish with sesame seeds.

Serves 4.

Grilled Peanut Gochujang Beef Ribs

Love gochujang Korean chili bean paste.  Love Korean BBQ.  Love peanut butter.  Love beef short ribs.  What's not to love about this dish?!
1-1/4 lb boneless beef short ribs
1/3 lb fresh buckwheat udon noodles
1 Tbsp sesame oil

Sauce:
1/4 cup peanut butter

1/4 cup rice vinegar
2 Tbsp gochujang Korean chili bean paste
2 Tbsp sesame oil
1 Tbsp soy sauce

Heat a grill to high. Whisk together the sauce ingredients in a small saucepan.

Heat through until just bubbling, and then turn down to the lowest simmer.

Season the short ribs generously with salt and pepper.

Grill the ribs until they reach an internal temperature of 130F for medium rare. Turn several times while grilling. Remove from grill and keep warm under aluminum foil. Let rest 3-5 minutes.

Meanwhile, as the ribs cook, bring 2 quarts of water to a boil in a medium pot. Salt generously. Add the noodles and cook for about 3-5 minutes, only just until they are al dente. Drain and toss with sesame oil.

Slice ribs thickly. Divide noodles among four plates. Serve ribs over noodles, dressed with the peanut gochujang sauce, next to your favorite veggies.

Serves 4.

Cook’s Note: I served these gorgeous boneless ribs (you could use on-the-bone just as well) with a stir fry of broccoli, cabbage, red radish and onion.

Stir fry with a dash of soy sauce and fish sauce while the water boils and the ribs grill.

Rib Eye Mushroom Marsala

Here is a rich dish to win someone's heart with.
1 bone-in ribeye steak, about 1-1/4 lb
12 oz fresh button mushrooms, sliced
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 Tbsp butter
1/4 cup Marsala wine
1/4 cup beef broth
1/2 cup heavy cream

Melt the butter in the oil in a large skillet. Heat to shimmering and then add the mushrooms. Cook over high heat until the mushrooms release what water they will and brown up nicely. Remove from skillet and set aside.

Heat a dash of canola oil in the skillet until almost smoking. Add the steak and sear on one side for about 3-5 minutes. Salt and pepper the steak to taste and flip the steak.

Cook another 2-3 minutes, until outside is nicely browned but still medium rare inside.

Remove the steak to a plate and cover to rest and keep warm. Add the shallot to the skillet with a tablespoon butter. Cook for about 2-3 minutes until the shallot is softened. Add the marsala wine and then bring to a gentle boil to allow the alcohol to cook off.

Add the cream and allow the sauce to thicken. Stir in the mushrooms into the sauce and adjust seasoning with salt and pepper to taste.

Slice the steak on a bias and serve with the mushroom Marsala sauce.  Serve 2.

Cook's Note:  The ribeye steak is the prime rib of the beef in steak form - I think the best steak there is.

Others might prefer the NY Strip, slightly less fatty, but also very, very good.  You could use whatever is your favorite steak for this dish, just be sure not to overcook, and to allow the steak to rest a few minutes before slicing.

New Year’s Boeuf Bourguignon

A real crowd pleaser - we made enough for 30 at our family reunion this New Year's!
3-1/2 lb beef chuck roast, cut into 1-1/2 inch cubes
1 Tbsp crushed rosemary

1 can petite diced tomatoes, drained, liquid reserved
3 cups red wine
2 cups beef (or chicken) broth

1/4 lb bacon, diced
1 bag frozen pearl onions, defrosted
1 lb baby carrots
2 cloves garlic, minced

2 Tbsp butter plus 1 Tbsp olive oil
10 oz fresh mushrooms

1/4 cup flour
2 Tbsp butter plus 2 Tbsp olive oil
1/2 cup brandy (or cream sherry)

Sauté the beef in a large Dutch oven or other heavy pot in a dash of oil over medium-high heat. Brown the beef in 2-3 batches, leaving plenty of room around each cube. Crowding will encourage steaming, not browning, so leave air around the beef.

Set each batch aside in a bowl while you brown the rest. Remove all beef to the bowl. Add the drained tomatoes to the pot and turn the heat to high. Sizzle the tomatoes, stirring often and add a dash of olive oil if there was none left after browning. Caramelizing the tomatoes like this develops deep flavor.

Cook the tomatoes for about 10 minutes then add the wine, broth and reserved tomato liquid. Nestle the beef cubes into the stew and pour in any accumulated juices from the beef. Bring to a gentle boil and then return to a low simmer. Cook covered for about an hour, stirring 3-4 times.

Meanwhile, cook the bacon in a wide skillet until lightly crisped. Remove to a plate. Add the onions and carrots to the bacon fat and sauté over medium heat for about 8-10 minutes, until the veggies are nicely browned and beginning to caramelize. Add a dash of olive oil or butter if there is too little bacon fat to cook without burning.

While the carrots and onions cook, melt the butter in the oil for the mushrooms in another large skillet. Set the heat to high and sauté the mushrooms, stirring every so often. Allow the mushrooms to release what water they will and then let the water evaporate. Continue to cook until the mushrooms are lightly browned.

After the stew has cooked about an hour, add the carrots, onion, bacon and mushrooms to the beef. Stir gently and adjust seasoning with salt and pepper to taste. Bring back to a gentle boil, then reduce to a simmer and cook 30 minutes.

While the stew cooks, heat the flour in the butter and oil and cook for about 2-3 minutes to create a thick roux. Spoon some of the stew liquid (about 2 cups) into the roux and whisk well. Return the roux to the stew and stir gently. Add the brandy or sherry and bring to a gentle boil. Again, stir and reduce to a simmer. Cook another 15-20 minutes, until the roux is incorporated and the beef is fork tender.

If desired, serve over egg noodles, or simply in bowls with crusty bread.

Serves 8-10.

Cook's Note:  When I make smaller batches, I often toss the beef in flour before browning and then add the wine to the fonds after browning.  If I do that, I have to caramelize the tomatoes in a separate pan, because they won't cook properly, being thickened by all the remaining flour from the browning. I didn't do that here because I was cooking 3 batches (in two huge Dutch Ovens) and was concerned about the flour eventually burning after too much browning.  I had the skillful help of two brothers in law who walked me through the thickening process at the end until just right - thanks Bob and Hans!

Lemon Mint NY Strip and Shrimp Kebabs

Get your kebabs out and pull these wonderful flavorous together!
3 large NY strip steaks, about 1-1/2 lb, cut into 16 cubes
16 large shrimp, peeled and deveined
2 red and 1 orange (or yellow) pepper, cut into eights

Marinade:
palmful fresh mint
palmful lemon balm leaves
3 cloves garlic
juice of 1 lemon
1/4 cup olive oil
1 tsp salt
plenty of freshly ground black pepper

Place mint, lemon balm and garlic in a small food processor and mince well.

Tip into a medium bowl and add the lemon juice, oil, salt and pepper. Turn in the beef cubes into the bowl and mix well.

Allow to marinate at least and hour.

Soak 8 8-inch skewers in water for 10 minutes. When ready to cook, heat grill to high. Thread the beef, shrimp and peppers onto skewers in this order each:

Red pepper, beef, shrimp, orange pepper, shrimp, beef, red pepper.

Grill on high heat about 2 minutes per side, turning 3 times to grill all four sides.

Serves 4.

Cook's Note:  Around Christmas time, substitute a green pepper for the orange pepper!

Pan Seared NY Strip with Chili Lime Butter

Shiitake Asparagus and Boiled Potatoes

Here, the classic NY strip steak is flavored with a savory herb butter with the kick of lime and chili, smoothed by the richness of Thai basil.
1-1/2 lb baby potatoes
2 large NY strip steaks (I used bone-in)

Herb Butter:
1 stick butter, softened to room temperature
zest of 1 lime
1 Tbsp fresh lime juice
1/4 tsp dried crushed red chili flakes
2 Tbsp fresh Thai basil leaves, minced (or western basil, or tarragon)

1 Tbsp butter plus 1 Tbsp olive oil
1 bunch asparagus
8 oz fresh shiitake mushrooms, sliced

Bring the butter and steaks to room temperature. Season steaks with salt and freshly ground black pepper on both sides. Allow steaks to rest.

Using a mixer with a paddle blade, whip together the herb butter ingredients until smooth and fluffy. Transfer butter to a serving dish and keep at room temperature if using that day.

Otherwise wrap tightly in plastic wrap and store in the refrigerator. Return to room temperature when ready to use.

Cover the potatoes in a medium pot with cold water. Bring to a gentle boil. Reduce heat to simmer and cook only just until the potatoes pierce softly with a knife, about 15 minutes. Drain and set aside, slightly covered to keep warm.

Meanwhile, heat a large heavy skillet to high. Carefully add a dash of canola oil and heat to almost smoking. Add the steaks and allow to sear for 4-5 minutes.

Shake the pan and cook another minute or so, until the first side is nicely browned. Flip the steaks and cook another 3-5 minutes, depending on the thickness of your steaks.

Cook until you reach an internal temperature of 130 for medium-rare. Set the steak to rest 5 minutes on a cutting board, topped loosely with aluminum foil.

Reserve the steak pan juices and ‘fond’ (browned tidbits) for a soup or stew - this stuff is a golden flavor element; we are using herb butter for flavoring, here.

While the steaks are cooking, melt the butter in the olive oil in a wide skillet. Add the mushrooms and cook until the mushrooms soften and brown up nicely.

Remove woody ends of the asparagus (usually about 1-2 inches). Slice the asparagus into 1-1/2 inch pieces, reserving tender tips aside. Add the asparagus stalks to the mushrooms and cook about 5-7 minutes over medium heat, until just crisp tender. Remove to a bowl.

Heat the skillet to medium high and add the tips. Cook for about 2 minutes until just heated through. Toss with the remaining asparagus and mushroom mixture.

Slice the steak at an angle and on the bias into thick serving portions. Serve steak with the asparagus and potatoes, topped with a generous dollop of the herb butter.

Serves 4.

Beef and Chorizo Soup

Here's a soup with the richness of beef and whole grain of wheat and rice. Like a good beef and barley soup, this one is very much balanced with veggie and grain.  A weekend soup to last the whole week.
2 lb chuck roast, cut into 1/2-inch pieces
2 tsp crushed dried red chili flakes

4 carrots, peeled and cut into 3/4-inch lengths (about 4 cups)
2 medium onions, peeled and diced, about 2 cups
4 stalks celery, sliced, about 2 cups

3 links fresh chorizo, about 2/3 lb, cut up into 1/2-inch pieces
1 Tbsp rosemary, crushed
3 cloves garlic, minced
1 15-oz can diced tomatoes, drained, liquid reserved
2 quarts water
2 Tbsp Worcestershire sauce

1/4 cup whole wheat (soft)
1/2 cup sweet black rice
2 Russet potatoes, peeled and diced 3/4-inch
1 5-oz bag collard greens, or baby kale

Heat a dash of canola oil in a large soup pot until just about smoking. Add half the beef cubes and brown the first batch on all sides, about 5-8 minutes.

Season lightly with salt and pepper. Set first batch aside and repeat for the second batch. Set beef aside.

Add the carrots, onions and celery to the pot with a dash olive oil. Sauté the veggies for about 8-10 minutes, until slightly softened and caramelized.

Add the red pepper flakes and cook another 1-2 minutes. Remove veggies to bowl with beef.

Add the chorizo to the pot with a dash of olive oil, if necessary. Brown the chorizo on all sides.

Add the rosemary and garlic and cook another 1-2 minutes. Add the drained tomatoes and increase the heat to high.

Bring the mixture to an active sizzle and let the tomatoes darken and caramelize a bit - this really adds flavor. Cook about 3-5 minutes.

Return the beef and veggies to the pot along with the water and Worcestershire, reserved tomato liquid and any bits of reserved beef pan drippings you might have frozen for soups. Bring to a gentle boil, and reduce to a simmer. Cover and cook about 45 minutes, stirring every once in a while.

Now add the wheat and the rice and return to a gentle boil. Reduce heat to a simmer and cook about 30 minutes.

Finally, add the potatoes and the greens and cook another 15-20 minutes.

Check for seasoning and doneness.

Serves 8.

Cook's Note:  I used soft whole wheat, which cooks faster than darker brown hard whole wheat by about 2X.  I am sure you could use the latter, just extend the cooking times.

Grilled T-Bone Steak with Herbs

As the Summer blends to the Fall, some may want to grill the last steak on the grill.  Go for it and maybe this can help.
2 t-bone steaks

fresh rosemary leaves
fresh thyme leaves
2 Tbsp olive oil
1 clove garlic

Season your steaks with last and freshly ground black pepper.

In a food processor, pulse together the herbs oil and garlic.

Heat grill to blazing hot. Sear first side of steaks for about 4-5 minutes, until good grill marks are formed and some charring begins. Slather aromatic oil mixture over top of steaks and flip. Allow second side to cook about another 3-4 minutes, depending on thickness and temperature of grill, until just medium-rare in center.

Baste with remaining aromatic oil and flip steaks one more time, criss-crossing the grill lines. Allow a few flames to char the edges of the steak.

Remove steaks from grill and allow to rest for about 5 minutes on a cutting board before slicing on a bias.

Serves 4.

Korean Beef Ribs With Broccoli

This is reminiscent of Korean Bulgogi grill where beef trips are grilled fast and eaten with an array of veggies and savories.  Thin cut flanked beef ribs marinate quickly and cook quickly too.

Throw this in the center of the table and toss everyone some chop sticks and have at it.  In Korea everything is often shared from the center of the table and there's a unique feeling of community you get from that.

Share the love, and heat up the grill!
4 beef asian Flanken cut ribs
2 broccoli crowns, cut into flowerets, about 4 cups
3 large portobello caps, halved and sliced
3 dried porchini mushrooms
1/2 tsp dried crushed red pepper flakes

Marinade:
1/4 cup gochujang bean paste
1 Tbsp sesame oil
1 Tbsp soy sauce
1 Tbsp Asian fish sauce
1/4 cup pale dry sherry
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced

Whisk together the marinade ingredients in a casserole. Remove 2 tablespoons for later use.

Bring 1 cup water to a boil in a 2 cup measuring cup in the microwave. Place dried mushrooms in the hot water and allow to rehydrate, dunking them every once in a while. This will take a good 10-15 minutes. When soft, drain and slice mushrooms. Save the mushroom water for soup!

Meanwhile, lay the ribs in the marinade.

Turn over several times to coat well.

Allow to marinate at least an hour or overnight in the refrigerator. Bring ribs back to room temperature before ready to cook.

Combine the mushrooms and sauté in a large skillet, in a dash of olive oil and the red pepper flakes. Add the broccoli and continue to sauté for about 5 more minutes, until the broccoli is just crisp tender.

Season lightly with salt. Set aside and keep warm until the ribs are cooked.

While the broccoli cooks, assure the grill is heated to HI.

Mix reserved marinade with 1 tablespoon water in a small bowl. Grill ribs over high heat, basting with reserved marinade glaze.

Allow ribs to char along the edges a bit. Flanken cut ribs are thin and should cook in about 10 minutes.

Lay ribs out on a sheet pan or serving platter. Scatter broccoli and mushrooms on top and serve.

Serves 4.

Lentil Beef Ragu Soft Shell Tacos

Returning recently from Europe,  I am reminded how much I LOVE lentils.  I mix them with beef and ragu ingredients and wrap them with tortillas, for an international fusion of flavors.
Lentil Beef Ragu:
1 cup French Puy lentils
5 cups cold water
1 large onion, diced
1 lb ground beef
2 cloves garlic, minced
1 Tbsp rosemary, minced
1 jar favorite spaghetti sauce
1/2 cup dry white wine
1 tsp red pepper flakes

8 small flour tortillas
6 oz Monterrey pepper jack cheese, sliced
16 grape tomatoes, halved
4 cups spring greens
palmful cilantro leaves

Dressing:
juice of 1 lime
1/4 cup olive oil
1/8 tsp salt
freshly ground black pepper

First the ragu (which can be prepared ahead of time):

Bring the water to a boil on a medium pot. Add the lentils and simmer for about 30-40 minutes, just to soften the lentil. Watch that you do not overlook them, as then tend to break apart when overlooked.

Meanwhile sauté the onion in a bit of olive oil in a large, deep skillet. Cook for about 8-10 minutes to soften and color them a bit. Turn up the heat to high and crumble in the ground beef. Allow the beef to release what water it will and to brown up nicely. Add the garlic and rosemary as the beef starts to brown. Cook at least another 5 minutes, reducing the heat a bit as the beef begins to brown. Add the spaghetti sauce and the wine and stir to mix well. Simmer for 20 minutes.

When the lentils are cooked through, drain them. Gently fold the lentils into the sauce and cook another 10-20 minutes to meld the flavors.

Now the tacos:

Preheat oven to 400F. Lay the tortillas on a broiling pan. Distribute about half the cheese evenly about the tortillas and top with arugula. Place about 1/2 cup sauce on each.

Fold each tortilla over and top with remaining cheese.

Bake just until the cheese melts. Meanwhile whisk together the dressing and toss with the spring greens. Distribute greens evenly about 4 plates. Place 1-2 tacos on salad beds and top with tomatoes. Garnish with cilantro leaves.

Cook’s Note: This sauce is even better the next day and can be used served over rice or pasta as well. A great standby sauce, this can also be frozen very well.

Grilled Rib Eye Steak with Horseradish Cheddar Pub Sauce

To me, horseradish sauce is the perfect match for grilled steak or prime rib.  Here's a cheesy version made with yogurt, though you certainly could use sour cream instead.
2 ribeye steaks

Cheddar Pub Sauce:
2 oz feta cheese
2 oz excellent, aged sharp cheddar cheese, grated
2 Tbsp strong horseradish
1/4 cup plain Greek yogurt

Heat grill to high. Mix together the pub sauce ingredients in a small bowl.

Season the steaks with salt and freshly ground pepper to taste. Grill steaks over as high a heat as you can get, turning once.

The time will depend on your heat source and the thickness of your steaks. I cooked these steaks (3/4-inch thick) on a good gas grill for about 3 minutes a side for medium-rare.

Serve steaks with pub sauce on the side, next to a nice Cesar salad. Serves 2.

Cook’s Note: I slather the steaks with olive oil using a brush before grilling. This incites a flame and gives a nice bit of char, even when cooking the steaks for so short a time as for medium rare.

Chef Salad with Pomegranate-infused Skirt Steak

A chef salad is a quick meal for a hot summer day when you don't want to heat up the kitchen.  The possibilities are endless, just open your refrigerator sand see what veggies you have.  Lay a bed of your favorite greens, top with your favorite veggies and then grill some meat, fish, shrimp or even tofu.  Add a dash of slaw for flavor, color and texture if you want. I also try to keep pickled veggies on hand to top things off.

It's nice to have a well flavored steak for a salad.  Here I marinate with pomegranate molasses, used often in middle eastern cooking.  Sweet and sour and rich in antioxidants, it imparts great flavor to a hearty grilled steak.
1 1-lb skirt steak
4 cups baby arugula
4 cups baby spinach leaves
4 cups broccoli floweretts
1/8 lb goat cheese (or feta), crumbled
marinated olives to taste

Marinade:
1/4 cup pomegranate molasses
1/4 cup olive oil
1/4 cup seasoned rice vinegar
1 tsp crushed red pepper flakes

Slaw:
1/2 head cabbage, finely sliced
1 cup shredded carrot
2 Tbsp good real mayonnaise
2 Tbsp Greek yogurt
2 Tbsp seasoned rice vinegar
freshly ground black pepper to taste

Vinaigrette Dressing:
juice of 1 lime
2 Tbsp cider vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp garlic powder
freshly ground black pepper to taste
1 cup olive oil

Whisk marinade together and pour into a zip lock plastic bag. Add steak to marinade and seal. Marinate for at least an hour or overnight in the refrigerator.

Whisk together vinaigrette dressing (or use your own favorite).

Toss the broccoli floweretts in a glass bowl with a dash salt and two tablespoons water. Microwave for 1 minute. Stir and microwave for one more minute. Drain and chill in the refrigerator.

Toss the cabbage and carrot with the remaining slaw ingredients. Refrigerate.

Heat grill to high. Allow steak to come to room temperature before grilling. Grill steak on high for about 2-3 minutes per side. Cook until just medium rare.

Let steak sit on a cutting board, covered with aluminum foil, for about 5 minutes. Slice on the bias about 1/4-inch thick.

Distribute arugula and spinach on four plates. Scatter broccoli evenly about the plates. Lay 3-4 slices steak on top and put a generous spoonful of slaw in the center. Scatter the goat cheese and olives about the salads and dress lightly with the vinaigrette dressing.

Serves 4.