Tag: beef
Stuffed Italian Meatball Grinder
Stuffed Italian Meatball Grinder
On the East Coast, a grinder is a sandwich on Italian hoagie rolls with hot ingredients instead of cold cuts; with cheese and Italian salad on it. My sandwich is reminiscent of the old MN state fair grinder stall that serve meatballs, sauce, and cheese stuffed into hollowed out Italian bread; instead of slicing the bread in half.
Ingredients
- hoagie buns
- mozzarella cheese shredded
Meatballs
- 2 tbsp olive oil
- 1 lb ground beef or 50/50 ground beef and pork
- 1 large egg
- 1 cup breadcrumbs
- 1/2 small yellow onion finely chopped
- 6 garlic cloves minded
- 1/4 cup milk
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp crushed red pepper optional
Sauce
- 2 tbsp olive oil
- 1/2 small yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
- 1/4 cup basil chopped
- 2 tbsp oregano chopped
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the meatball ingredients together.
- Roll into mini meatballs about the size of a cherry.
- Add olive to a large sauté pan over medium high heat. Cook the meatballs for 10-12 minutes. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions for 4 minutes. Add in the garlic and cook for 1 more minute.
- Add in the tomato paste and cook for 1 minute.
- Deglaze the pan with the red wine. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Cover and simmer over low heat for 10 minutes.
- Add the meatballs into the sauce. Cover and simmer for 10 more minutes.
Sandwich Assembly
- Cut each of the hoagie buns in half. Hollow out the inside, making sure not to tear open the outside.
- Place one of the halves in a pint glass to hold it upright. Put a small pinch of mozzarella in the bottom.
- Place 2 meatballs and some sauce on the bottom.
- Repeat this layering process 2 more times so there’s a total of 6 meatballs in the sandwich.
- Place some mozzarella cheese on top.
New Orleans-Style Yakamein
New Orleans-Style Yakamein
Yakamein is a staple of New Orleans. Introduced by immigrants, this beef noodle soup is a fusion of Chinese and Cajun cuisine. While you can find Yakamein at high end restaurants, it is typically eaten as a street food at festivals and parades in a styrofoam cup. To the locals, this soup is known as “Ol Sober”, being the perfect hangover food.
Ingredients
- 2 lbs chuck roast cut into 1/2” cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medium green bell pepper diced
- 2 quarts beef stock
- 2/3 cup soy sauce
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- hot sauce to taste
- 1 lb spaghetti noodles cooked al dente
- hard boiled eggs cut in half
- green onions chopped
Instructions
- Heat up 1 tbsp of olive oil in a pot over medium heat. Season the chuck with 1 tbsp of creole seasoning and sauté for 10 minutes. Remove from the pot.
- Add the other tbsp of olive oil and sauté the onions, celery, and bell pepper for 10 minutes.
- Return the beef to the pot.
- Pour in the beef stock, soy sauce, hot sauce, ketchup, Worcestershire sauce, and the remaining creole seasoning. Bring to a boil. Reduce the heat to low and simmer for 1 hour.
- Strain the broth of the meat and vegetables.
Assembly
- Place a quarter of the cooked spaghetti noodles in the bottom of a large soup bowl. Scoop a quarter of the beef and place on top of the noodles.
- Ladle the broth over the noodles and beef.
- Top with 2 hard boiled egg halves and chopped green onions. Serve with extra hot sauce if desired.
BBQ Brisket Sandwich (Instant Pot)
BBQ Brisket Sandwich (Instant Pot)
Who doesn’t love a good bbq brisket sandwich? The only problem is that if you don’t have hours on end to smoke a brisket, then no sandwich. Using an Instant Pot will drastically cut down on that time; only 15 minutes per pound. To speed up the process even further, I recommend cubing the brisket. It’s going to be shredded anyway, so why not. I like to sear the brisket with the onions, garlic and seasoning before the pressure cooking process. Once done, I cook out all the liquid so none of the flavor goes to waste. I add in the bbq sauce the last couple of minutes. Before you know it, you’ll have the most tender and flavorful bbq brisket that would normally take 4-5 hours minimum. Plus everything is made in one pot; cutting back on the dishes.
Servings: 8
Equipment
- instant pot
Ingredients
- 4 lbs beef brisket flat trimmed of most the fat
- 1 medium white onion diced
- 6 garlic cloves minced
- 2 cups beef stock
- 2 tbsp liquid smoke
- 1 tbsp smoked paprika
- 2 tsp salt
- 2 tsp black pepper
- 1/2 cup bbq sauce
- 1 tbsp butter
- telera rolls or any type of hamburger buns
- sweet pickles
- French fried onions
Instructions
- Cut the brisket into cubes.
- Turn the Instant Pot setting to sauté on high for 20 minutes. Add in the brisket, onion, garlic, smoked paprika, salt, and pepper. Sauté for 20 minutes.
- Pour in the beef stock and liquid smoke. Turn on the pressure cooker setting on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Take off the cover. Turn on the sauté setting on high for 20 minutes. Cook down for 15 minutes until most of the liquid has evaporated.
- Pour in the bbq sauce and cook for the last 5 minutes. The brisket will be shredded.
- On a griddle, melt the butter over medium heat. Place the cut side of the roll down.
- Toast for a few minutes on each side until browned. Remove from the griddle.
- Top the bottom of the roll with a scoop of the bbq brisket. Top with french fried onions and sweet pickles.
Liver and Onions
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.