Posted on Leave a comment

Made with a Beefer: Cheesy Italian Veggies with Roasted Potatoes

Cheesy Italian Veggies with Roasted Potatoes

One of the knocks on the Beefer is that is just a steak cooker. But what if that steak cooker could make both the steak and potatoes (and veggies)? What if it also knocked seafood and desserts out of the park? Wait, what? Yes, the Beefer makes the meanest steak on the planet, but it isn’t just a steak cooker. The recipe and pics below will show just a little of diverse options one can make in the Beefer.

 

Cheesy Italian Veggies with Roasted Potatoes

Ingredients

12 to15-ounce peeled Russet potatoes

1 (12-ounce) bag fresh broccoli and cauliflower florets and baby carrots

2-3 tablespoons Italian Salad dressing

1/2 cup desired shredded cheese blend

Salt and pepper per instructions

 

Instructions

STEP 1 Preheat Beefer to medium-high.

STEP 2 Cut potatoes crosswise in 1/4-inches wide round slices:

Cheesy Italian Veggies with Roasted Potatoes

 

Place potato slices in 4-cup microwave safe bowl. Add 1/2-cup water and 1 teaspoon salt over potatoes. Cover bowl with plastic wrap, and cook in microwave on high for 3 minutes. Uncover potatoes and drain water. Blot potatoes with a paper towel. Toss potatoes with 2 teaspoons cooking oil and place in Beefer tray.

 

STEP 3 Cut broccoli and cauliflower into bite-sized pieces, if needed. Place vegetables on Beefer Tray and toss with Italian Salad dressing.

 

TIP 1  When cooking steak, begin cooking potatoes and veggies 10 minutes before the meat. Finish roasting the potatoes as the meat rests.

 

STEP 4 Place potato tray on bottom shelf in the preheated Beefer. Place veggies on 4th rack from the top. Cook vegetables 2 minutes, stirring veggies and potatoes after 1 minutes:

Cheesy Italian Veggies with Roasted Potatoes

TIP 2 When removing a tray of veggies or potatoes, to stir, turn the tray around, before returning to Beefer, to help with equal browning. 

STEP 5 Place the potatoes on the 3 rack. Sprinkle veggies with cheese and place on the bottom shelf:

Cheesy Italian Veggies with Roasted Potatoes

Cook potatoes 3-6 minutes, stirring the potatoes every minute as they continue to brown. Adjust the tray between the 3 to 4 rack height to help with browning. 

STEP 6 Grill meat as planned on high temperature. Place potatoes on the bottom shelf inside the Beefer to catch the meat drippings. Place veggie tray outside the Beefer to prevent over cooking.

STEP 7 As steak rests, crisps potatoes on the 3rd Beefer shelf, stirring once, for 30-60 seconds. Place veggies on the 4th shelf and finish melting cheese, if needed:

Cheesy Italian Veggies with Roasted Potatoes

 

 

Posted on Leave a comment

Beefer Charred Rack of Lamb with Sous Vide Rosemary Garlic Marinade

Beefer Charred Rack of Lamb

Is lamb the most robust of the red meats? Not really. It doesn’t have the intense flavor profile of beef, venison or elk. But don’t let that scare anyone from cooking lamb. Where lamb makes up for it is that it marries so well to a marinade. Any marinade. Some popular marinades for lamb are basil pesto, or olive oil and fresh herbs, or honey mustard/red wine/rosemary. And on that last one, rosemary pairs particularly well with lamb and is one of the primary ingredients in this recipe, so let’s get started.

 

Beefer Charred Rack of Lamb with Sous Vide Rosemary Garlic Marinade

Ingredients

1 (8-rib) rack of lamb, French cut trimmed

5 large garlic cloves, roughly chopped

2 1/2 tablespoons fresh rosemary leaves, roughly chopped

4 sprigs of thyme

Zest from 1 lemon

1 1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon crushed red pepper flakes

1/4 cup light olive oil or cooking oil of choice

 

Instructions

TIP 1 Sous vide 2-rib rack of lamb chops 2.5 hours before serving time. See Tip 2 for make-ahead.

 

STEP 1 With a sharp knife, score the lamb fat in parallel lines 1/2 inch apart, then score the lamb again at right angles to the first lines to form a crosshatch pattern.

 

STEP 2 Cut rack of lamb into 2 rib chops with a sharp knife; set aside.

 

STEP 3 Combine garlic, rosemary, thyme sprigs, lemon zest, salt, black pepper, red pepper flakes in a sous vide vacuum-seal bag or a 1-gallon resealable plastic bag; massage bag to mix herbs and oil. Add lamb chops, making sure to coat both sides with marinade. Vacuum-seal bag per sous vide instructions. If placing lamb into a resealable bag, remove air then place in a second 1-gallon resealable bag, to protect from leakage. Make sure to remove air from both resealable bags by the water immersion method.

 

TIP 2 The lamb can marinate in the sealed bag for up until 24 hours for greater infusion of flavor. If the lamb has been in the refrigerator with marinade, allow lamb chops to come to room temperature, about 20 minutes, if going straight into the Beefer.

 

STEP 4 Cook lamb by sous vide method for 1.5 hours at 125°F.

 

STEP 5 After the sous vide, remove lamb from sealed bag, and discard juices. Dry lamb chops on all sides with a paper towel. Make sure to brush off all bits of garlic, rosemary, and sprigs of thyme:

Beefer Charred Rack of Lamb

STEP 6 Heat Beefer on HIGH heat for 10-minutes.

 

TIP 3 Lamb can be very smoky due to the high fat content. Using the Beefer outdoors is highly suggested for this recipe.

 

STEP 7 Place two of the lamb chops (each with 2 ribs) on the Beefer grill grate with the bones facing toward you. Set the Beefer drip tray on the bottom of the Beefer to catch lamb fat.

 

STEP 8 Place the grate with the chops on the 4th rack down. Grill for up to 1-minute per side, inverting chops until all 4 sides have browned:

Beefer Charred Rack of LambBeefer Charred Rack of Lamb

Transfer chops to a tray and set on the side of the Beefer. Brown the remaining lamb chops. Allow lamb to rest 5 minutes before taking internal temperature.

Beefer Charred Rack of Lamb

TIP 4 Check for desired internal lamb temperature: 125°F for rare, 135°F medium-rare, and 140°F medium. If temperature has not reached what you desire place lamb chops back in the Beefer and grill for another 30-45 seconds.

Beefer Charred Rack of Lamb

STEP 8 Garnish with rosemary leaves and lemon slices (optional). Taste before adding additional salt or pepper.

Beefer Charred Rack of Lamb

Serves: 4 (2-ribs) per serving (appetizer portion)