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Ribeye & Asparagus topped with Bacon Bourbon Cream Sauce from the Beefer

Ribeye & Asparagus topped with Bacon Bourbon Cream Sauce from the Beefer

Ingredients

  • 1 Boneless Ribeye (roughly 1 – 1½ inches thick)

  • 1 bunch of asparagus, trimmed

  • Olive oil

For the cream Sauce

  • 1/2 tbsp butter

  • 1/2 cup shallots

  • 1/4 cup your favorite bourbon

  • 1/2 tbsp chicken stock

  • 2 tsp herbs de provence (or Italian seasoning)

  • 1 tsp salt

  • 1/4 cup bacon – cooked and chopped

  • 1 quart heavy whipping cream

  • 1/2 tsp ground black pepper

For the steak:  Please use Beefer basic steak guide for cooking meat to medium rare:

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Be sure to let it rest for at least 5
minutes after cooking:

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For the Asparagus:Evenly coat trimmed asparagus with olive oil and place in BEEFER roasting pan.   Dial BEEFER to medium setting and place pan of asparagus in the bottom slot (one up from pizza stone):

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Cook for 90 seconds (or until some nice browning occurs) and remove pan and mix asparagus around to bring the bottom stalks to the top to get more browning.  Put roasting pan in the same slot and cook for an additional 90 seconds – Set aside to serve with steak.

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For the cream sauce: Heat butter in sauce pan:

Sauté shallots in butter until lightly browned. Add cream, chicken stock, dried herbs, salt, pepper and chopped bacon. Simmer for 15 minutes.  Add bourbon and continue to cook a few minutes more.  Set aside

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Plating – arrange asparagus on a plate and top with steak (slice beforehand if you’d like).  Top with cream sauce and serve:

Ribeye & Asparagus topped with Bacon Bourbon Cream Sauce from the Beefer
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Triple B Pretzel Subs (Bratwurst, Beer Cheese and Bacon) from the Beefer

Triple B Pretzel Subs (Bratwurst, Beer Cheese and Bacon) from the Beefer

Ingredients

  • 5 beer brats, casings removed
  • 6 strips applewood smoked bacon
  • 4 tbsp. butter
  • 1/4 cup flour
  • 6 oz. smoked gouda cheese, grated
  • 4 oz. sharp cheddar cheese, grated
  • 4 oz. mozzarella cheese, grated
  • 1/2 cup milk
  • 1/2 cup beer (I used a light IPA)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. Montreal Steak Seasoning

 

Steps

  1. Heat the Beefer to high heat.
  2. Remove the casings from the bratwurst, chop them up a bit and place the chunks onto a Beefer Gastro Tray.Cook them on the center rack for about 7 minutes, stirring occasionally to ensure the pork is evenly browned and cooked through.
  3. While the bratwurst is cooking, make the beer cheese sauce.Heat a medium saucepan to medium heat and add the butter and flour.  Whisk together until a thick roux is formed.  Add the milk and the beer.  Whisk until combined and smooth.
  4. Whisk in the three cheeses and season with the garlic powder, onion powder and Montreal Steak Seasoning.Heat and stir until melted and smooth.  If the sauce is too thick, add a bit more milk until the thickness is to your liking.
  5. Remove the bratwurst from the Beefer when it’s browned and cooked through.Add the chopped bacon to the same tray and cook on the center rack, stirring occasionally for about 7 minutes until browned and crispy.
  6. To build the subs, fill each pretzel bun with the crumbled bratwurst.Top with the beer cheese sauce and finish with the bacon bits. 

Prep Time: 10 minutes / Cook Time: 30 minutes

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For these sausages, I decided to dig deep into the world of decadence!  I found some really delicious pretzel buns at the grocery store.  They were a little large for the beer brats I was cooking up, so I decided to remove the brats from their casings.  They cooked up just fine in the Beefer, the same way I did the bacon wrapped mango sausages:

Servings: 4 subs

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While the sausages were cooking, I decided to take some smoked gouda, cheddar and mozzarella to make an incredible beer cheese topping.  This was really easy with some Montreal Steak Seasoning and a bit of milk.  HOLY YUM!

Lastly, since I was crumbling the sausage, I decided to chop the bacon and cook it in the Beefer the same way.  The end result was AMAZING!  I loaded the pretzel buns with the crumbled brats, poured on that beer cheese and topped it with the crispy bacon bits.  SO DANG GOOD!

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Bacon Wrapped Sausages with Mango, Avocado and Cucumber Salsa from the Beefer

Bacon Wrapped Sausages with Mango, Avocado and Cucumber Salsa from the Beefer

Fourth of July is our time to celebrate the birth of this nation by blowing things up with cheap, foreign made miniature explosives!  Just kidding, it’s about baseball, apple pie and good old hot dog or sausage (depending on what part of the country you come from). Except that last part is a little boring. Not anymore. I’ve got a new way to dress up my bratwurst, and I think I know just how the Beefer can help with one word: BACON!  Let’s face it. EVERYTHING is better with bacon, and the Beefer cooks bacon absolutely PERFECT with its high heat and multi-level cooking area. 

Ingredients

•   4 spicy mango chicken sausages

•   4 slices applewood smoked bacon

•   4 brioche hot dog buns

•   1 large mango, diced

•   1 large avocado, diced

•   1 large cucumber, diced

•   1 cup (about 16) grape tomatoes, quartered

•   3 green onions, chopped

•   1 medium jalapeno, diced

•   1 medium clove of garlic, minced or pressed

•   2 tbsp. cilantro, chopped

•   Juice of 1 lime

•   1 tsp. Cooper Duper Smoke Salt

Steps

1.     Heat the Beefer to high heat.

2.     Wrap a slice of bacon around each sausage and secure the tops and bottoms with a toothpick.  Place a Beefer Gastro Tray on the bottom of the Beefer. Place the sausages on a Beefer Grill Grate and place them on top of the Gastro Tray. Allow the sausages and bacon to cook on high heat for about 2 minutes on each side, until the bacon is crispy and the sausages are heated throughout.  Remove the sausages and allow them to cool before removing the toothpicks and serving.

3.     To make the salsa: In a large mixing bowl combine the mango, avocado, cucumber, tomatoes, green onions, jalapeño, garlic, cilantro and lime juice.  Season with the Cooper’s Provisions Smoked Sea Salt & Pepper.  Stir to combine.

4.     To build the sausages: Place a bacon wrapped sausage into one of the Brioche buns.  Top with salsa and serve.

 

Prep Time: 15 minutes / Cook Time: 8 minutes

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I wrapped some spicy mango chicken sausages (substitute your favorite sausage or wiener) in just one slice of bacon and secured the top and bottom with a toothpick:

Servings: 4 sausages

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The toothpicks were really handy here because they not only held the bacon in place while the sausages were cooking, but also gave the sausages some stability, which made it easy to get all four sides of the sausage just the right amount of heat while sizzling it up in the Beefer:

I found some fresh brioche buns at the grocery store which made these rich and decadent, but I still wanted a little something more to dress up these sausages to make them summery and refreshing.  Enter the salsa:

I’m a big fan of putting tons of fresh ingredients in any kind of relish or salsa, and when summer hits, all those colorful things are enough to make anyone want to eat their fruits and veggies!  Since we’re eating some mango sausages, I thought some fresh mango and cucumber would lighten up our dish a bit.  I also added some avocado to pair well with the bacon, and the usual salsa ingredients tied it all together:

When the salsa was done, the sausages were crispy and juicy, the salsa was colorful, light and refreshing, and the whole thing just exploded in my mouth with flavor! 
Bacon Wrapped Sausages with Mango, Avocado and Cucumber Salsa
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Beefer’s A-5 Japanese Wagyu Striploin Tapas

Beefer’s A-5 Japanese Wagyu Striploin Tapas

Ingredients

  • 1 (10oz) A-5 Japanese Takamori Wagyu Striploin from the Wagyu Shop
  • 2 cups cubed golden potatoes
  • 1 medium poblano pepper
  • 3 slices (1/4-inch thick) red onions
  • 1/4 teaspoon sea salt
  • Parsley
  • Cooper Duper Smoked Sea Salt
  • Black pepper

Link to The Wagyu Shop

Tip 1

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Choose a side dish that can be cooked or warmed, on the Beefer’s lowest shelf to absorb the “dripping Wagyu fat”. In this recipe, the potatoes are not tossed in oil before cooking in the Beefer. As the Wagyu steak grills, every ounce of liquid-gold-fat will fall through the grill grate and onto the golden potatoes:

Tip 2

Have all side dishes ready to go, table set, drinks poured, before cooking the A-5 Japanese Takamori Wagyu Striplion. The striploin cooks in under 3 minutes!

Tip 3

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Keep the striploin chilled until ready to cook to aid in not overcooking:

Step 1

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Place potatoes in microwave safe container. Pour 1/4 cup water over potatoes, and sprinkle with 1/4 teaspoon salt, cover, and cook in microwave on HIGH for 4 minutes or until just soft. Keep covered and cool for 2 minutes, then drain water. Arrange potatoes in Beefer drip tray to catch the A-5 wagyu fat drippings:

Step 2

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Slice the red onion into 1/4-inch slices. Slice the poblano lengthwise and remove the seed pod and membrane:

Step 2

Arrange red onions on one Beefer grill tray and poblano pepper, skin-side up, on another grill tray.

Step 3

Meanwhile, ignite the Beefer Infrared Grill, and adjust to the highest heat for 5 minutes. Place the potato tray on the bottom of the Beefer.

Step 4

Insert red onion grill tray onto the 2nd Beefer rack. Insert poblano pepper grill tray onto the center rack –

Cook onions for 20 seconds or just beginning to brown. Remove and rotate direction of the grill tray; insert back into the Beefer grill. Cook for 15 seconds. Remove grill tray and turn onions over; repeat cooking steps until onions are slightly brown and soft. Allow to cool and chop into 1/4-inch pieces:

Tip 4

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If the poblano pepper has not softened but has charred, flip pepper to cut side and grill until desired doneness. Scrape char off with a knife, and chop pepper into small pieces:

Tip 5

A-5 Japanese Wagyu Striploin is outstanding from medium rare all the way to well done! The fat keeps the beef very tender! We highly suggest cooking it to at least 138°F so the fat renders completely to fully experience the deliciousness of the A-5 Japanese Wagyu. To the eye, the steak might look overdone but to the palate it will be incredibly tender and flavorful:

 

Step 7

To grill the A-5 Japanese Wagyu Striploin, position striploin on the center of a Beefer grill grate tray. Make sure the potatoes are on the bottom shelf to catch the fat:

Step 7

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Grill one end of the striploin 25 seconds then turn the striploin tray around and cook the opposite end for 25 seconds. When you pull out the grill grate the fat will be abundantly dripping from the striploin therefore it is important to simultaneously pull out the potatoes. Turn meat over with the Beefer long grill tongs, and repeat grilling steps until desired doneness:

Step 8

Pull potato tray and striploin tray out at the same time. Transfer the striploin to a cutting board, sprinkle Cooper Duper Smoked Finishing Sea Salt, and rest meat for 5 minutes. Cut into (1-inch thick) cross grain strips:

Step 9

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To serve: Divide golden potatoes over 4 salad plates or appetizer plates. Arrange the A-5 Japanese Wagyu Striploin strips on top of the potatoes. Sprinkle with parsley:

Serves: 4 as appetizers

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Cheesy Shrimp Puff Pastry with Tomatoes and Herbs from the Beefer

Cheesy Shrimp Puff Pastry with Tomatoes and Herbs from the Beefer

Ingredients

  • 12 extra large shrimp (16-20 per pound), raw, peeled deveined, tail-on or off
  • 1/2 cup lemon garlic dressing or favorite shrimp marinade or recipe below
  • 1 (9 oz) package refrigerated puff pastry
  • 1 (5.2 oz) shallot and chive cheese spread or favorite cheese spread
  • 12 cherry or grape tomatoes, cut into halves
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • Optional: Magic Herb Oil, recipe below

Step 1

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Step 1

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Place frozen shrimp, in the lemon garlic dressing, and leave on the counter 30 minutes. Turn Beefer on HIGH for 5-minutes before cooking shrimp:

Tip 1

Cooking shrimp partially frozen helps prevent overcooking, leading to juicer, more tender shrimp, especially in the Beefer!

Step 2

Use a knife or kitchen shears to cut puff pastry into 2 (9-inch by 5-inch) pieces. Keep the second piece of puff pastry in the refrigerator until ready to use:

Tip 2

Packaged flatbread or pizza crust, cut-to-size of a Beefer Grill Grate can substitute for the baked puff pastry:

 

Step 3

Place 1 pastry dough piece into a parchment paper lined Beefer drip tray. Place another piece of parchment paper on top. Place a second Beefer drip tray, bottom side down, into the first tray, on top of the parchment, to help pastry stay flat while baking:

Tip 3 & Tip 4

In a hurry? Bake puff pasty in oven while preparing and cooking shrimp. Bake puff pastry in the oven at 425°F, with parchment paper on top and bottom, between two cookie sheets, for 20 minutes or until golden brown. 

Use an infrared thermometer to check the temperature on the center shelf once the puff pastry tray has been baking for 3 minutes:

Step 4

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Adjust the Beefer heat to medium-low, about 400°F to 475°F, and maintain that temperature throughout baking the pastry:

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Insert the Beefer trays with dough onto the center rack. Bake for 20 minutes, rotating the direction of the trays every 90 seconds, and flipping trays over, after each rotation of changing the direction:

 

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Check pastry doneness after 16 minutes just in case the pastry has completed baking. Bake the 2nd piece of pastry dough, if using. Pastry is done baking when golden brown:

Step 5

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Arrange 6 shrimp on each Beefer Grill Grates:

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Step 5

Place 1 grill grate into the Beefer on the 4th rack, and cook for 30 seconds. Pull out the grill grate and turn in the opposite direction:

Cook for 30 more seconds. Pull out the grill grate, turn shrimp over with the Beefer tongs, and continue to cook as directed above, until the shrimp’s internal temperature is 120°F, and shrimp is slightly pink. Cook the second batch of shrimp as directed above.

Step 6

Spread cheese on warm puff pastry. Set aside:

Step 7

If needed, remove shells from tails, and chop shrimp meat into bite size pieces. Arrange shrimp on top of cheesy puff pastry:

Step 8

Top cheesy shrimp pastry with tomatoes, parsley, and chives:

Step 9 & Tip 5

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Drizzle with Magic Herb Oil, if desired. Serve with lemon slices:

Tip: If desired, cheesy shrimp pastry can go back into the Beefer, on the center shelf for 20 seconds to slightly melt the cheese spread. After warming the pastry, sprinkle with fresh herbs.

To Make Magic Herb Oil:

In a mini food processor or blender, combine 1 green onion, 1 garlic clove, 1/2 cup loose dill, 1/2 cup cilantro, 1/2 cup parsley, 1 tablespoon lemon juice, 1/2 cup light olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and process until well blended. 

To Make Lemon Garlic Marinade: 

In a mini food processor or blender, combine 2 tablespoons minced garlic, 1/4 cup avocado oil, 1/4 cup lemon juice, 1/4 cup minced parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, and process until well blended.

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Tomahawk Pork Chops with Smoky Kumquat Sauce from the Beefer

Tomahawk Pork Chops with Smoky Kumquat Sauce from the Beefer

Ingredients

  • 2 (1-inch thick) Tomahawk Berkshire Pork Chops
  • 1 tablespoon olive, avocado, or canola oil
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped white onions
  • 1/2 cup kumquats, cut into halves, seeded, or tangerines
  • 1/4 cup pure maple syrup
  • 2 tablespoons cherry preserves
  • 2 tablespoons fresh orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon whole grain mustard
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon smoked paprika powder
  • 1/2 teaspoon Cooper Duper Smoked Finishing Salt

Tip 1

Can’t find Tomahawk Berkshire Pork Chops? Select center-cut rib pork chops or  center-cut loin chops  for maximum flavor and tenderness.

Step 1

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Remove pork chops from refrigerator 30 minutes before igniting the Beefer.

Step 2

Heat Beefer on HIGH for 5-minutes:

Tip 2

Grill marks are easy and fun to make on pork chops! Simply insert the grill grates into the Beefer as soon as it is ignited. Caution: the grill grates will be very hot! Wear BBQ gloves and use the Beefer Grill Grate Handle to remove the hot grill grates. Make sure the pork chops have been brushed with cooking oil before placing on hot grill grates:

Step 3

Lower the Beefer infrared grill to MEDIUM. Place onions and butter in Beefer Drip Tray or Beefer Deep Gastro Tray, and place onto the bottom shelf of the Beefer Original. Stir onions and butter, turning tray every 2 minutes, until onions have softened:

Step 4

Once onions soften, add kumquats, maple syrup, cherry preserves, orange juice, lemon juice, whole grain mustard, garlic, red pepper, smoked paprika and 1/2 teaspoon Cooper Duper smoked finishing salt, and place back onto bottom shelf. While pork chops cook, stir sauce, and reposition the sauce tray every 2 minutes, until sauce has thickened:

 

Step 5

Brush both sides of the berkshire chops with olive oil, and sprinkle with salt:

Step 6

Carefully remove both Beefer grill grates, and place 1 pork chop on each of the hot grates to make grill marks:

Step 7

Cook each pork chop on center rack, 5-7 minutes, under medium heat. Rotate position of pork chop from front to back, turning it over every minute. Cook until the center internal temperature is 100°F:

Step 8

Cook each pork chop on the highest rack possible, dependent on chop’s thickness, at 30-45 second intervals, rotating position of pork chop, and turning it over until the center in internal temperature is 140°F. 

Step 9

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Sprinkle with Cooper Duper Smoked Finishing Salt. Let pork chops rest until the temperature rises to 145°F:

Transfer Tomahawk Pork Chops onto pre-heated plates. Top with Smoky Kumquat Sauce and microgreens. Serve immediately (Serves 3-4)

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Cheesy Alfredo & Prosciutto Brunch Sandwiches from the Beefer

Cheesy Alfredo & Prosciutto Brunch Sandwiches from the Beefer

As a mother, I try to take advantage of everything I can on Mother’s Day. Truth is, my husband and son are pretty good to me every day, so it’s almost difficult for them to go above and beyond. My husband makes my coffee every morning (probably because he knows how grumpy I am without it), and my son keeps a pretty tidy house when he’s asked to help out.

So, what do I want on Mother’s Day?! FOOD! I’m always in the kitchen cooking. I’m always trying to take care of myself, cut calories, lose weight and please people. So, on this special Sunday, I want a care-free, delicious, flavorful, calorie-laden, carb-loaded brunch with the champagne bubbles and everything! I’m guessing I’m not the only one, so today I’m sharing a recipe using the Beefer that will please even the pickiest of mothers!

Ingredients

  • 1 loaf of freshly baked Italian bread, sliced thick
  • 4 tbsp. Melted butter
  • 1/4 tsp. Garlic powder
  • 1/4 tsp. Salt
  • 4 oz. thinly sliced prosciutto
  • 8 oz. Alfredo sauce
  • 8 oz. shredded Italian blend cheese
  • 2 large eggs

Steps

  1. Heat the Beefer to high heat.
  2. In a small mixing bowl, whisk together the melted butter, garlic powder and salt.
  3. Slice the Italian bread into 1” thick slices. Brush the melted butter mixture onto four slices and place them on a Beefer Gastro Tray, two at a time. Toast them in the middle of the beefer for about 1 minute on each side.  Remove them from the Beefer and allow them to cool before handling.
  4. Brush the bread slices with Alfredo sauce and sprinkle them with cheese. Top two of the slices with a few slices of prosciutto. On the other two slices, use a drinking glass or biscuit cutter to cut a hole into the center of the bread. Place the hollowed out bread slices on top of the prosciutto topped slices and place both sandwiches onto a Beefer Gastro Tray.  Crack an egg into the center of the hollowed out bread slices.
  5. Place the Gastro Tray with the sandwiches onto the center rack of the Beefer. Place a second empty Gastro tray, upside down, onto the level above the center to create a heat deflector for the eggs.  Cook in the Beefer infrared grill for about 11 minutes, until the egg is cooked through.
  6. Remove from the heat and transfer to a serving dish. The egg may look over cooked on top, but should still be perfectly runny when cut open. Serve while still warm.
I’m a big fan of Italian food, but I don’t always want the red sauce that so many of the dishes bring. I do however love Alfredo sauce on just about everything, so these Cheesy Alfredo & Prosciutto Brunch Sammys are hitting the spot on all the lovely brunch levels. They look pretty, they’re easy to make and OMG they taste delicious!
Cheesy Alfredo & Prosciutto Brunch Sandwiches

I began by simply brushing the sliced bread with some melted butter, garlic powder and salt.  I lightly toasted the bread in the Beefer for just a minute or two, so they’re nice and crispy.  Next the bread was brushed with Alfredo sauce and topped them with cheese. One of the slices was topped with prosciutto.  The second slice got a hole in the center:

Cheesy Alfredo & Prosciutto Brunch Sandwiches

The slice with the hole in the center went on top of the first slice, and got an egg cracked into it. I topped it with more Alfredo, more cheese and then the whole thing went into the Beefer grill once again until the egg was cooked through. When it came out, the egg looked almost over cooked on top, but when I cut it open….it was yolk bliss!

Cheesy Alfredo & Prosciutto Brunch Sandwiches

So how do you eat it? Do you pick it up and take a bite or do you use a fork? Is it breakfast? Lunch? Brunch? The answer is yes, because it’s Mother’s Day.  It’s whatever we want it to be.  It’s breakfast Sammy brunch-y bliss.  Get a fork or get your fingers dirty, but please don’t forget the bubbles!

Cheesy Alfredo & Prosciutto Brunch Sandwiches

Prep Time: 15 minutes // Cook Time: 5 minutes // Servings: 2 Sammys

Cheesy Alfredo & Prosciutto Brunch Sandwiches
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Easter Ham Mac & Cheese from the Beefer

Easter Ham Mac & Cheese from the Beefer

Ingredients

  • 1 pkg Virginia Ham steak cubed
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • ½ cup brie
  • ½ cup shredded gruyere
  • 1 pt heavy cream
  • 4 oz chicken stock
  • 2 tbsp flour
  • 4 tbsp butter divided
  • ½ cup panko bread crumbs
  • 1 tbsp chopped parsley
  • 1 lb cavatapi pasta, cooked
  • Salt & pepper to taste

Cooking Instructions

1: Pre-heat Beefer on high

2: Mix the mustard, honey, and cubed ham in a bowl until evenly coated

3: Broil ham on tray using the highest setting for about 1 minute, stir then repeat until slightly browned and set aside

1. Pre-heat Beefer on high 2. Mix the mustard, honey, and cubed ham in a bowl until evenly coated
3.	Broil ham on tray using the highest setting for about 1 minute, stir then repeat until slightly browned and set aside
4.	In a saucepan, cook the flour in 2 tbsp butter for about 3 minutes until fragrant:

4: In a saucepan, cook the flour in 2 tbsp butter for about 3 minutes until fragrant:

5.	Whisk in the heavy cream and chicken stock then bring to a simmer, stirring constantly.  Simmer for 10 minutes stirring occasionally
6.	Remove cream mixture from heat and whisk in the brie and gruyere cheeses until smooth:

5: Whisk in the heavy cream and chicken stock then bring to a simmer, stirring constantly.Simmer for 10 minutes stirring occasionally

6: Remove cream mixture from heat and whisk in the brie and gruyere cheeses until smooth:

10. Turn the Beefer to low and broil the mac & cheese on the lowest setting until the bread crumbs brown and the cheese starts to bubble:

7: Toss the cooked pasta and ham into the cheese sauce and place into oven safe containers

8: In a small bowl, mix remaining butter, panko, and parsley until well combined

9: Top each portion with a light coating of the bread crumbs mixture:

10: Turn the Beefer to low and broil the mac & cheese on the lowest setting until the bread crumbs brown and the cheese starts to bubble:

11.	Grab a couple forks and eat out of the larger dish or put into smaller bowls:

11: Grab a couple forks and eat out of the larger dish or put into smaller bowls:

11. Grab a couple forks and eat out of the larger dish or put into smaller bowls:
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Maple Glazed Swordfish from the Beefer

Ingredients

  • 2 pcs trimmed swordfish filets
  • 2 tbsp maple syrup
  • 2 tbsp butter melted (divided)
  • 1 tsp cajun seasoning
  • 1 cup basmati rice
  • 2 cup chicken stock
  • 1 cup wild rice
  • ½ cup diced yellow onion
  • ½ cup diced carrot
  • 1 bunch asparagus trimmed
  • 1 tbsp olive oil
  • Salt & pepper to taste

Cooking Instructions

1: Pre-heat Beefer on medium/high

2: In a small bowl, combine 1 tbsp butter, maple syrup, and Cajun seasoning and mix well.Add the swordfish filets and toss to evenly coat:

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3: Broil swordfish on a tray using the highest rack position for about 90 seconds per side until lightly browned, set aside:
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4: In a 2 qt saucepan, bring the chicken stock, onion, carrot, and wild rice to a boil.Add the remaining butter and basmati rice, cover and reduce to a simmer for about 15-20 minutes until rice is done:

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5: Place asparagus on a broiling tray and drizzle with olive oil and salt & pepper, using the highest rack position, broil for about 45 seconds and check for browning.Rotate the asparagus from top to bottom and roll the stalks over 180 degrees to cook them evenly. Broil until desired doneness is achieved:

6: Assemble plate as follows; about 4 oz of pilaf, half dozen broiled asparagus, and then lean fish steak onto asparagus:

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Guinness braised Short-Rib with Hasselback Potato from the Beefer

Guinness braised Short-Rib with Hasselback Potato from the Beefer

Most people go with corned beef and cabbage for St. Paddy’s Day. I have had it many a time served from my Irish in-laws, but let’s face it. It’s boiled meat and boiled cabbage. Boiling anything doesn’t make it taste great, it makes the water taste great. It’s how we make broth or soup. This year on St. Paddy’s, why not go with some Guinness short ribs and Hasselback potatoes, and kick up the revelry a few notches?

Ingredients:

  • 4 pieces (about 2-3 lbs) bone-in short-ribs (we only show cooking three, but the fourth is there to make for an even amount of people)
  • 2 tbsp canola oil (any vegetable oil will work) divided
  • 2 cups beef stock
  • 2 cans Guinness
  • 2 oz Italian parsley finely chopped
  • 2 Idaho potatoes
  • 1 stick butter softened
  • 1 stick butter melted
  • Salt & pepper to taste

1) Instructions:

  1. Pre-heat oven to 400, trim any excess fat from the ribs and season well with salt & pepper
  2. In a large sauté pan sear the ribs in 1 tbsp of canola oil over medium/high heat for approximately 6 minutes per side, make sure to sear on all sides:

Place ribs in a roasting pan and de-glaze the sauté pan with the Guinness making sure to scrape all brown bits from the pan. Pour the beer mixture over the ribs and add the beef stock, cover with aluminum foil and braise for about 3 hours

Thoroughly scrub the potatoes making sure all dirt is removed. Working with the potato parallel to the cutting board, slice perpendicularly spacing about 1/8’ apart and make sure to not cut all the way through

Place the potatoes on a shallow sheet pan lined with aluminum foil. Spread apart the slices and brush a melted butter in between each piece reserving about 2 tbsp. Sprinkle each piece with salt & pepper as well. Bake potatoes for about 45 minutes then brush with remaining melted butter and dust with chopped parsley

Once the ribs are fork tender, strain the braising liquid into a small saucepan and reduce on medium heat until reduced by half. Allow the reduction to cool and dip the ribs in to coat.

Once the reduction has cooled, place the softened butter in a food processor and process until doubled in volume. While the machine is running, add the reduction 1 spoonful at a time until done: 

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Guinness braised Short-Rib - BEEFER_FINAL06

Pre-heat the Beefer on medium/low. On the lowest rack position broil the short ribs, bone side down, for about 6 minutes and then turn and repeat: 

Heat the potatoes on the same rack setting and the same heat setting for 4 minutes watching carefully not to over brown:

Spoon about 1 tbsp of the Guinness reduction butter on each rib and broil on medium heat until just melted:

Guinness braised Short-Rib - BEEFER_FINAL07
Guinness braised Short-Rib with Hasselback Potato from the Beefer

Plate and sprinkle with parsley to finish