Ravioli with Tomato Butter sauce

14.5 oz can diced Tomato. I like Huntz Fire Roasted. 

3 T butter

1 T Red Wine Vinegar

1 large clove Garlic minced

3/4 T Italian Seasoning

1 t salt

Bring to a boil.  Cover, reduce to a simmer for 30+ minutes stirring occasionally. Crush tomatoes at end.

1 tray prepared Ravioli. Italian sausage variety for the above sauce is very good. 

On high, Heat 2 T butter and a healthy turn of EVOO. In two batches, lightly brown Raviolis - two + minutes. - plate and set aside.  Set heat to high. Add 1/4 cup water to pan and return Raviolis. Cover and steam for two + minutes.  

Remove Raviolis to a large plate. Pour sauce over Ravioli. Sprinkle with Parmesian cheese and Basil.

Enjoy with a salad and red wine.   

Beef and bean stir fry

2 T sugar

3 T soy sauce

2 T lime juice

Pinch crushed red pepper

2 garlic cloves minced

2 T peanut oil

1 Sirloin steak, sliced thinly across grain. 

Green beans

1 red pepper, cut into strips

1 t corn starch

1 cup cooked rice

Combine first six ingredients and steak in a plastic bag.  Allow to marinate 15+ minutes. 

Remove steak and whisk cornstarch into reserved marinade. 

Stir fry steak in 1 T oil. 

Remove steak and stir fry green beans and bell pepper. 

Add marinade to vegetables and fry to thicken. 

Add steak to vegetables to reheat. 

Serve over rice. 

Beer Braised Brisket

6 cloves garlic

2 T brown sugar

2 T Dijon mustard

2 T EVOO

1 T pepper

1 T cumin

1 T paprika

1 t cayenne pepper

1/4 cup kosher salt

Combine ingredients in food processor to make a paste.   Rub on brisket. Wrap in plastic and refrigerate for 1-2 days. Bring to room temp before continuing. 

2 onions thinly sliced

12 oz lager

Scatter onions in large roasting pan. 

Set brisket in pan fat side up.  

Add beer to pan and cover with foil.   

Braise in a 325 oven for 5-6 hours. 

Remove foil and brown brisket under broiler 5-10 minutes. 

Allow Brisket to rest for 30 minutes before slicing. 

Serve with onions and pan drippings. You may want to reduce drippings by boiling for several minutes. 

 

Beef Brisket - Texan

1 Brisket

2 t Liquid Smoke

Spread Liquid Smoke over the Brisket. 

2 T oil

2 T minced garlic

2 T chili powder

2 T Thyme

2 T Oregano

10 shakes of Tobasco

1 T pepper

Mix to make a paste and then spread over Brisket. 

Sear Brisket 5+ minutes both sides.  Alternatively, do this on the grill. 

Wrap Brisket in 4 layers of foil. 

Bake in a large pan for one hour at 350. 

Reduce heat to 225 and continue to bake for 4+ hours. 

Allow Brisket to rest for 30 minutes before slicing. 

Serve with pan drippings. You may want to reduce drippings by boiling for several minutes.
Aim for 160. 

Porchetta

• 2+ garlic cloves finely chopped
• 1 T coarsely chopped fresh rosemary or 1 t dry
• 1 T fennel seeds, coarsely chopped
• 1½ t kosher salt
• EVOO
• Freshly ground black pepper
• 1 1½-lb. pork tenderloin
• 4 slices bacon

• Preheat oven to 425°. 
  Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 T oil in a small bowl; season with pepper.
• Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Drizzle with EVOO. 
• Roast until 145° for medium, 40–45 minutes. Let rest 10 minutes before slicing.

White / Cheese Sauce

2T butter

2T flour

1C milk

1 1/2 C shredded Cheddar cheese

Melt butter in saucepan. 

Add four and whisk till smooth

Add milk and bring just to a low boil, whisking frequently. Should be a creamy consistency now. 

Add cheese and whisk.

Salt and pepper to taste. 

Serve over Brocoli and/or baked potatoe.

Steam Broccoli for 6 minutes. 

Pot Roast

Bottom Round Roast.   Look for one that is shaped like a block. 

Carrots chopped

Celery chopped

Onion chopped

Garlic chopped

Beef stock

Heat your Dutch Oven. 

Season the roast with salt and pepper. 

Add a double turn of EVOO to the hot Dutch Oven. 

Brown the roast on all sides and remove to a plate. 

Add a turn of EVOO and the carrots, celery and onion to the Dutch Oven. Stir occasionally to scrape up the brown goodness on the oven bottom. Cover and roast till the veges are wilted and then add the garlic. Continue to sauté until you can smell the garlic - about two minutes. 

Add enough beef stock to the oven to cover the veges plus a quarter inch or so.  Bring to a slow boil. 

Return the roast to the oven.  

Cover and reduce the heat to low. Braise until done - 2 1/2 to 3 hours. Check occasionally to make sure there is liquid in the pan; add additional as needed. About half way through, turn the roast over to cook evenly. 

Remove roast to a platter and tent with foil. 

Make a roux and thin with a little beef stock.  Add roux to veges in oven. Use a 'boat motor'😬 to purée the veges. Turn up the heat to bring to a low boil. Add a bit of flour as needed to make a nice gravy. 

Serve with mashed potatoes, creamed cucumbers and Brussels sprouts.