Moroccan Beef

These past few weeks I have been craving all sorts of foods, most likely because I am limited in going out for some of my favorite things like tacos, Thai food, or heck even some down and dirty Chinese buffet. My diet is not as much limited but I am limited as to where I can go as I continue to tackle this thing called cancer. I’ve been through this routine once before where I know what I can and cannot do, and that my taste buds might be a bit jacked, along with the overall energy to get things on the table, but I have been doing rather well and getting in what I can each and every meal. Lately I was in the mood for all things vinegar and garlic and hence why I was making things like Filipino adobo, and fried bangus for breakfast, and then came the craving for things like Indian curried lentils, among other unique and wonderful flavors.

As we are trying to use what we have around us and limit our shopping to some degree, it has become my daily challenge in a sense to come up with something new (and sometimes not) and exciting for everyone to hopefully enjoy. Not only that my levels in my blood work were screaming some nutrients that I was not getting, and hence a play on this dish. This is when I decided to make some Moroccan beef as it almost reminded me of a Filipino breakfast I once had known as a torta but with a few extra ingredients.

Moroccan Beef Recipe
Moroccan Beef Recipe

Let’s get started.

Ingredients:

  • 1 1/2 lbs ground chuck
  • 2 carrots, peeled, diced
  • 1 rib of celery, diced
  • 2 russet potatoes, peeled, cubed, cooked al dente
  • 1/2 cup green lentils, cooked al dente
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • 1/4 cup dried apricots
  • 1 tbsp berebere spice
  • 1/2 tbsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tbsp salt, to taste
  •  1 1/2 tsp cracked black pepper, to taste
  • 1/2 cup chicken stock
  • Cooked jasmine rice, optional

Start by heating a large skillet or pot on medium heat. Toss in the ground chuck and start breaking it up with a wooden spoon. Continue to cook until it no longer pink. Retain the fat in the pan, about 2 tablespoons. If there is more, remove and discard.

Moroccan Beef Ingredients
Moroccan Beef Ingredients

Add in the shallots, garlic, carrots, and celery. Give a good stir. Toss in all of the spices and give that a good stir. The seasonings will start to bloom. Cook for a few minutes, then add in the lentils, apricots, and potatoes. Give this another gentle stir, then add in the chicken stock. Another gentle stir.

Give it a taste and see if it requires any additional salt. You should get getting the warm spice from the cinnamon, the color from the turmeric, and the spice from the bebere. Along with the tender potatoes, lentils, and beef, well you have yourself one very delicious dish. Feel free to try with ground chicken, turkey, or heck just go all vegetables and I’m certain you will still enjoy it.

Moroccan Beef
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ lbs ground chuck
  • 2 carrots, peeled, diced
  • 1 rib of celery, diced
  • 2 russet potatoes, peeled, cubed, cooked al dente
  • ½ cup green lentils, cooked al dente
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • ¼ cup dried apricots
  • 1 tbsp berebere spice
  • ½ tbsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tbsp salt, to taste
  •  1½ tsp cracked black pepper, to taste
  • ½ cup chicken stock
  • Cooked jasmine rice, optional
Instructions
  1. Start by heating a large skillet or pot on medium heat. Toss in the ground chuck and start breaking it up with a wooden spoon. Continue to cook until it no longer pink. Retain the fat in the pan, about 2 tablespoons. If there is more, remove and discard.
  2. Add in the shallots, garlic, carrots, and celery. Give a good stir. Toss in all of the spices and give that a good stir. The seasonings will start to bloom. Cook for a few minutes, then add in the lentils, apricots, and potatoes. Give this another gentle stir, then add in the chicken stock. Another gentle stir.
  3. Give it a taste and see if it requires any additional salt. You should get getting the warm spice from the cinnamon, the color from the turmeric, and the spice from the bebere. Along with the tender potatoes, lentils, and beef, well you have yourself one very delicious dish. Feel free to try with ground chicken, turkey, or heck just go all vegetables and I’m certain you will still enjoy it.

 

Nueske’s DALT (Duck, Avocado, Lettuce, Tomato) Sandwich

One of my favorite things to do on any given weekend is cooking for my family. It is something I look forward to, and as soon as my kids wake up and say good morning, I immediately question them with ‘what can I make you for breakfast?’. I await a challenge, hoping that someone might say ‘how about eggs benedict?‘ or ‘toad in a hole?‘. Nope. I get things like scrambled or sunny side up eggs with toast, or pancakes. Heck, I will even get excited if someone says waffles! I then make another attempt at lunch time. That’s when I got a sell from my wife. After we tried the Nueskes’s smoked duck breast the other week, I knew it would be perfect on a sandwich, and as I had that to use up along with a tomato and an avocado, well I knew exactly what I was going to propose to my wife for lunch. A loaded Duck, Avocado, Lettuce, and Tomato sandwich!

Nueske's Smoked Duck Sandwich Recipe
Nueske’s Smoked Duck Sandwich Recipe

Let’s get started.

  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste

Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil.  Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.

Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.

Nueske's Smoked Duck Sandwich Ingredients
Nueske’s Smoked Duck Sandwich Ingredients

Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape.  You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).

Now I knew this was going to be a phenomenal sandwich. How? Well in my book, nothing really beats a BLT, especially when you have great produce, but then I was introduced to the Nueske’s smoked duck breast and it was a total game changer. My wife who did not speak much during her lunch… well that is always a great indicator how awesome that sandwich was. Search for Nueske’s and stock up. I have never, ever been disappointed. Hope you enjoy!

Nueske's DALT (Duck, Avocado, Lettuce, Tomato) Sandwich
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste
Instructions
  1. Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil. Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.
  2. Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.
  3. Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape. You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).

 

Scallion and Ginger Oil

Scallions and ginger, oh my! OH MY is right. This stuff is something to be reckoned with. I normally have some sort of homemade sauce in my refrigerator, and it’s funny because we just upgraded our refrigerator, and kept our older one, primarily for all of my condiments and sauces. I swear I have an aisle of Asian condiments or ingredients, a variety of barbecue sauces, mustards, and ketchups, only to name a few. My wife is happy now that all of these condiments have their own home. But let’s get to the point. Scallion and ginger oil. Holy Moly this stuff is the bomb diggity. Super simple to make, and trust me, you will be using it on pretty much everything, well, besides chocolate chip pancakes or something along those lines, but that’s your game.

Scallion and Ginger Oil Recipe
Scallion and Ginger Oil Recipe

Let’s get started.

Ingredients:

  • 2 bunches of scallions, cleaned, and thinly sliced
  • 1 cup of grapeseed oil, warmed
  • 3 tbsp fresh ginger, grated or finely minced
  • 1 tbsp kosher salt, to taste
  • 2 tbsp soy sauce, to taste
  • 1 tbsp rice wine vinegar, to taste

I say to taste because once the mixture cools down and mixed, add more salt, soy sauce or vinegar to your liking.

Start by heating a pan on the stove over medium heat. Add the oil and let it come to a warm, if not hot temperature. Nothing smoking hot, but something you know is nice and warm.

During this time, get your other ingredients ready.

When the oil is hot, add the scallions, ginger, salt, soy sauce, and vinegar to a bowl.

Scallion and Ginger Oil Ingredients
Scallion and Ginger Oil Ingredients

Pour in the hot oil, and give a good stir. Let it come to room temperature, then taste a bit and adjust any seasoning if necessary.

Scallion and Ginger Oil
Scallion and Ginger Oil

Trust me when I say this. This stuff rocks. It’s almost the hidden umami that everyone questions when I use it, either on potatoes, omelets, or on grilled meat. It’s that good, and it lasts for weeks in the refrigerator.  Don’t judge me on the tomatoes, as I know they are not in season here, but we grilled some meat, had this as a side alongside some rice, and it was amazing. Simple and easy. Go for it and enjoy!

Blue Cheese Compound Butter

Last week was a great week to say the least. Not only was I able to take a couple of days off of work to take my family camping, but my wife and kids treated me like a king on Father’s Day. To be honest, I’m not a big fan of the whole concept of Father’s Day, but heck I’ll take a bit of pampering and great sentiments from my kids. With that said, my wife had suggested that we have her dad and brother over and we would cook out some steaks. As my wife suggested that she do all of the cooking, I quickly sidetracked her and informed her that I would do the cooking. I was not about to buy great beef and have my wife not be able to handle the grill and get the temperature right on eight steaks. No offense, but it was probably best for everyone.

So my decision on the meal was a steakhouse fare. Ribeye’s, fillets, rosemary baked potatoes, roasted corn, roasted mushrooms, and a simple salad. That’s when I thought I would make a couple of different compound butters; a cilantro and garlic for the corn, and a blue cheese butter for the steaks. If you have never tried the combination of blue cheese, and beef, well please open that door and give it a shot. It’s such a wonderful combination.

Blue Cheese Compound Butter Recipe

This does not get any easier to make, so let’s get started.

Ingredients:

  • Your favorite cut of beef, cooked to your liking
  • 4 tbsp unsalted butter, room temperature
  • 1/4 tsp cracked black pepper
  • 1/4 cup your favorite crumbled blue cheese, room temperature

How to make blue cheese compound butter

That’s it. Basically take the butter, blue cheese, and cracked black pepper and add them to a small bowl.

Use a fork, and mix, and lightly mash the butter with the cheese. You can roll this into a log within plastic wrap if you desire, but I did not go that route with this one. When your steak is cooked, and still nice and warm, add a dollop of the blue cheese compound butter onto the top of it, and dig in.

This butter was a perfect pairing with the perfectly cooked ribeye, and it just made it so much better. Hope you enjoy!

Blue Cheese Compound Butter
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Your favorite cut of beef, cooked to your liking
  • 4 tbsp unsalted butter, room temperature
  • ¼ tsp cracked black pepper
  • ¼ cup your favorite crumbled blue cheese, room temperature
Instructions
  1. Use a fork, and mix, and lightly mash the butter with the cheese. You can roll this into a log within plastic wrap if you desire, but I did not go that route with this one. When your steak is cooked, and still nice and warm, add a dollop of the blue cheese compound butter onto the top of it, and dig in.