Cooking On the Side » Beef

Classic Meat Loaf

Kathy Strahs — Tue, 21 Sep 2010 17:32:09 +0000

Are there foods that you could not stand as a child that you’re now realizing aren’t so bad after all? Meat loaf is one of those foods for me. It recently occurred to me…what’s my hangup? I love burgers and meatballs. Isn’t meat loaf basically the same kind of thing only sliced? I decided it was time to move past this silly twenty-year aversion.

(Yes, you can infer by the fact that I led this post with a funny movie clip rather than a photo that things went…okay.)

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It's Citrus Season!

~ Lemon Spaghetti, tossed in a light sauce of lemon, olive oil, parmigiano-reggiano and basil is absolutely as fresh-tasting as it sounds.

~ This Meyer Lemon Whipping Cream Pound Cake is the lightest, most velvety, lemony pound cake I’ve ever tasted.

~ For a comforting, citrus-kissed, one-pot chicken and rice dish give this Honey Lemon Chicken recipe a try.

About Cooking On the Side...

It’s the recipe collection I didn’t even realize I had – the one derived from the side of a bag of fresh vegetables, a box of sugar, a jar of mayonnaise. Cooking On the Side – as in on the side of food packaging – is all about “revealing” these on-the-package recipes, with photos of how they actually turn out, cooking notes and more descriptive directions than package space usually allows for. -- Kathy

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Sweet & Spicy Grilled Steak with Tomato Relish

Kathy Strahs — Wed, 28 Jul 2010 05:04:56 +0000

You’ve watched over your steak on the grill in hopes of getting it to your desired doneness. You’ve patiently waited while it rests and redistributes all of its juices. Then finally it’s the moment of truth…time to carve.

I was full of pride (and relief) when I made that first incision into this Sweet & Spicy Grilled Steak. A perfect medium rare! I can’t take all of the credit, I did have a little help from a pretty cool meat thermometer. OXO recently sent me their digital meat thermometer to try out and I ended up really loving the thing. Read on to hear what I liked so much about it and what makes this steak taste so incredible (hint…roasted cumin!).

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Teriyaki Burgers

Kathy Strahs — Mon, 28 Jun 2010 03:29:08 +0000

Teriyaki burgers. Sweet onions. Spicy mayo. Hawaiian rolls. Pineapple.

Is your mouth watering yet?

This is my kind of burger: medium-rare, grass-fed (Food Inc. opened my eyes), eighty-five percent lean beef bathed in homemade teriyaki marinade. The idea for the burger comes from the back of my favorite brand of hamburger buns, King’s Hawaiian. A local restaurant we like to go to, Jake’s, uses these buns and now they’re all I use too (yes, I’d prefer they’d do away with the HFCS and preservatives but for now I’ll give them a pass, they’re so good). They’re sweet and fluffy and provide the perfect backdrop for a highly flavorful burger.

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Braised Short Ribs

Kathy Strahs — Tue, 22 Jun 2010 05:00:35 +0000

Once, a few years ago, my sisters and I ran into Wolfgang Puck in Vegas. Or at least we saw him. We were having a late lunch at one of his restaurants, Trattoria del Lupo, at Mandalay Bay, and I noticed him from afar. He was just sitting by himself, at a table right in the front section of the dining room. In fact, he was seated so prominently that I doubted for a moment whether it was really him. But it definitely was. I must have been staring (in fact, I know I was) because as we were leaving the restaurant, he acknowledged me with a warm smile.

The recipe for these Braised Short Ribs was the first of Wolfgang Puck’s that I’d ever tried. It came from the back of his packaged beef stock and was uncommonly good. The short ribs, braised for 2-1/2 hours in the stock and Cabernet Sauvignon, were fall-off-the-bone succulent and full of flavor. Don’t get me started about the intoxicating, earthy aromas that wafted throughout my house all afternoon.

Chef Puck recommends serving these short ribs over noodles or mashed potatoes. I, of course, turned mine into Braised Short Rib Panini on my other blog, Panini Happy.

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Chili

Kathy Strahs — Wed, 06 Jan 2010 22:24:35 +0000

[tweetmeme] I was a little hesitant to post a chili recipe. Chili, it seems, can be rather personal to some people. Some believe in chili with all beef and no beans, others prefer vegetarian. There are those who pride themselves in their 30-item list of spices and other “secret ingredients”, others are content to pop open a can of Hormel and call it a day. Personally, I haven’t yet committed to any one way to enjoy chili. I’m still open to trying new recipes and discovering new approaches that I like. Since January is a popular time to simmer a pot of chili, with the colder weather and football championships and all, I thought I’d go ahead and share an “on-the-side” recipe.

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Grilled Steak Tabbouleh Salad

Kathy Strahs — Wed, 22 Apr 2009 21:17:06 +0000

On a Friday night a few weeks ago, five friends and I put on some makeup (for a change), kissed our husbands and babies goodnight and went out for a relaxing and enjoyable girls night dinner. With wine! Although we’ve gotten together almost every week for the past year it was actually the first time we’d met up without the kiddies. I can’t believe we didn’t think of doing this sooner – it was so nice to finally sit down and catch up in relative peace.

When it came time to order, all six of us each ordered steak. One friend and I had the steak frites (because I find it impossible to bypass menu items that come with fries) while the rest ordered steak salads. I definitely felt a tinge of guilt over this. But not enough to change my order.

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