FINE DINING MONSTER

  Soboro Donburi (Gingery Ground Beef with Peas over Rice) Ingredients 1 pound 90% lean ground beef 1/3 cup sake 1/4 cup soy sauce 1/4 cup dashi or water 1 1/2 tablespoon granulated sugar 1/2 cup frozen English peas, thawed 1 tablespoon grated peeled fresh ginger 5 cups hot cooked rice 2 tablespoon beni shoga (Japanese pickled ginger) or 1 large tomato, sliced Directions Stir together ground beef, sake, soy sauce, dashi, and sugar in a small Dutch oven or medium-size, heavy saucepan. Cook over medium-high, stirring often to break up large lumps of beef, 5 minutes. Stir in peas and ginger; cook, stirring occasionally, until liquid is mostly evaporated and beef is no longer pink but is still moist, about 4 minutes. Remove from heat. Divide rice evenly among 4 large bowls. Spoon 1/2 cup beef mixture over each. Garnish with pickled ginger.  

  Broiled Lamb Chops Ingredients 3/4 cup dry red wine 1/3 cup orange juice 4 garlic cloves, chopped 4 shallots, chopped 2 tablespoons rosemary, minced 1 1/2 tablespoons oregano, minced 3 tablespoons olive oil 18 (2-to-3-ounce) lamb rib chops (or 12 loin chops) 1 teaspoon salt 1 teaspoon pepper 6 teaspoons honey Directions Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours. Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan. Stir together reserved 1/4 cup wine mixture and honey. Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of ...

  Herb-Crusted Roasted Leg Of Lamb Ingredients 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry 1 Tbsp. finely chopped fresh rosemary 1 Tbsp. chopped fresh thyme 1 1/4 cups olive oil, divided 1 Tbsp. plus 1/2 tsp. grated garlic (from 4 cloves), divided 1 tsp. black pepper 6 tsp. kosher salt, divided 2 cups loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed fresh mint leaves 2 Tbsp. red wine vinegar Directions Prepare a baking sheet: Set a wire rack inside a rimmed baking sheet lined with aluminum foil. Season lamb: Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long). Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic. Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt. Place on wire rack on baking sheet. Let stand at room temperature 1 hour. Roast lamb: ...

  Chile Colorado Ingredients 9 New Mexico dry chiles - washed, with stems and seeds removed 3 cups water 5 pounds boneless beef chuck roast, trimmed of fat ½ cup all-purpose flour 1 tablespoon kosher salt 1 tablespoon black pepper 3 tablespoons olive oil 1 large yellow onion, chopped 2 cups beef stock, or as needed Directions Gather all ingredients. Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside. Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set ...

  Beef and Vegetable Pot Pie with Cheddar Biscuits Ingredients 2 sticks unsalted butter, chilled and cubed 1/4 cup canola oil 1 large Spanish onion, coarsely chopped 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces Salt and freshly ground black pepper 3 pounds ground beef 1 tablespoon chopped thyme 1 tablespoon chopped rosemary 4 1/4 cups self-rising flour 5 1/3 cups milk 2 cups chicken stock or low-sodium broth 1 (10-ounce) package frozen peas 6 ounces sharp cheddar cheese, shredded (1 1/2 cups) Directions Preheat the oven to 450°F and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add t...

  Albondigas Ingredients 1 quart water 4 carrots, sliced 2 small potatoes, peeled and diced 1 medium onion, diced 1 ½ cups salsa, medium or hot 2 beef bouillon cubes 1 ½ pounds ground beef ⅓ cup seasoned dry bread crumbs ⅓ cup milk 1 tablespoon chopped fresh cilantro Directions Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes. Mix together beef, bread crumbs, and milk in a bowl. Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low. Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes. Garnish with sprinkled cilantro.  

  Roasted Lamb With Fresh-Herb Sauce Ingredients 1 (7- to 8-lb.) bone-in leg of lamb, trimmed and tied 1 large shallot, roughly chopped (about 1/2 cup) 1 tsp. Dijon mustard 1/4 tsp. crushed red pepper 1 Tbsp. grated lemon zest 5 Tbsp. fresh lemon juice (from 2 lemons), divided 8 garlic cloves, divided 1 3/4 tsp. kosher salt, divided 1 3/4 tsp. black pepper, divided 1 3/4 cups olive oil, divided 1 cup chopped fresh parsley, plus more for garnish 1 cup chopped fresh mint, plus more for garnish Lemon slices, to serve Directions Preheat oven to 450°F with rack 8 inches from heat source. Place a wire rack in a large roasting pan; top with lamb, and pat dry. Let stand at room temperature for 45 minutes. Meanwhile, pulse shallot, mustard, red pepper, lemon zest, 3 tablespoons of the lemon juice, 4 of the garlic cloves, and 1 teaspoon e...

  Steak Tartare with Smoked Oyster Aïoli Ingredients Oyster Aïoli 3 large pasteurized egg yolks 3 tablespoons white vinegar 1 1/2 tablespoons Dijon mustard 1 cup plus 2 tablespoons grapeseed oil 3/4 cup canned large smoked oysters (such as Reese), drained 7 1/2 oil-packed anchovy fillets, rinsed and dried Kosher salt Charred Leek Gremolata 1 (1-pound) leek 1 (1/2-inch-thick) large yellow onion slice 2 1/2 tablespoons thinly sliced fresh flat-leaf parsley 2 1/2 teaspoons grapeseed oil 2 teaspoons red wine vinegar 1 1/2 teaspoons soy sauce 1/4 teaspoon plus 1/8 teaspoon honey Kosher salt Rye Toasts 12 (1/4-inch-thick) seedless rye bread slices (from 1 [20-ounce] loaf) 3 tablespoons olive oil Kosher salt Additional ingredients 6 ounce flatiron steak, trimmed and cut into 1/4-inch cubes 6 ounce boneless rib eye steak, trimmed and cut into 1/4-inch cubes 1 tablespoon olive oil, plus more for serving 1/4 teaspoon kosher salt Directi...

  Arayes Ingredients 1/2 medium (8-ounce) yellow onion, chopped (about 2/3 cup) 3 medium garlic cloves, chopped 1 cup (about 3/4 ounces) loosely packed parsley leaves 1 pound ground lamb or beef, lean, or a 1/2 pound each of combined 1 tablespoon tomato paste 1 teaspoon smoked paprika 1 to 2 teaspoons red chile paste, such as sambal oelek 1 teaspoon black pepper 1/2 teaspoon allspice or seven-spice 1 1/2 teaspoons, plus 5/8 teaspoon kosher salt, divided 5 (6-inch) pita bread rounds, halved crosswise 2 tablespoons olive oil Greek-style yogurt, for serving (optional) Toum, for serving (optional) Directions Preheat oven to 400° F. Place a broiler-safe wire rack in a baking sheet and set aside. Place onion, garlic, and parsley in the bowl of a food processor and pulse until finely chopped into  a rou...

  Mini Potato, Steak, and Chorizo Pies Ingredients ½ cup unsalted butter (4 ounces), divided, plus more for greasing dishes 1 medium-size yellow onion (about 8 ounces), finely chopped (about 1 3/4 cups) 1 medium carrot (about 3 ounces), finely chopped (about 1/2 cup) 2 teaspoons kosher salt, divided ½ teaspoon black pepper, divided 1 pound grass-fed 93% extra-lean ground beef 1 (5 1/2-ounce) link fresh Mexican chorizo, casing removed 6 tablespoons all-purpose flour 2 cups beef stock 2 tablespoons Worcestershire sauce ¾ teaspoon smoked paprika ½ teaspoon dried oregano 2 tablespoons Dijon mustard 1 pound, 4 ounces medium-size russet potatoes, peeled and thinly sliced Finely chopped fresh flat-leaf parsley, for garnish Directions Preheat oven to 450°F. Grease 6 (12- to 16-ounce) individual pie dishes with butter...

  Patty Melts with Charred Scallion-Chipotle Mayo Ingredients 1 pound 80% lean ground beef 1 bunch scallions (6 to 8 scallions), root ends trimmed 1 teaspoon olive oil 1 teaspoon plus a pinch of kosher salt, divided 1 teaspoon plus a pinch of black pepper, divided 1/2 cup mayonnaise, divided 2 teaspoons minced canned chipotle chiles plus 3 teaspoon adobo sauce from can 2 tablespoons unsalted butter 1 (12-ounce) bakery white or rye sandwich bread loaf, cut into 8 (1/2-inch) slices 8 ounces Oaxaca cheese (quesillo) or Monterey Jack cheese, cut into 8 slices Directions Shape ground beef into 4 thin patties to match the size and shape of bread slices. Set aside. Toss together scallions, oil, a pinch of salt, and a pinch of black pepper in a bowl. Heat a large skillet over medium-high. Add scallions; cook, turning occasionally, until charred in spots and tender, about 4 minutes. Transfer scallions to a cutting board, and coarsely chop. Stir together chopped s...

  Cincinnati Chili Ingredients 2 pounds 80/20 ground beef 2 cups beef broth 2 cups water 1 (15-ounce) can tomato sauce 3 cups yellow onions (from 2 small [7 ounces each] onions), finely chopped, plus more for serving if desired 2 tablespoons minced garlic (from 6 large garlic cloves) 2 tablespoons chili powder 1 tablespoon unsweetened cocoa powder 1 tablespoon Worcestershire sauce 2 teaspoons kosher salt, plus more to taste 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 12 ounces uncooked spaghetti, cooked according to package directions 1 (15-ounce) can red kidney beans, drained and rinsed (optional) 4 ounces cheddar cheese (about 1 cup), shredde...

  Pepper Jelly Meatballs Ingredients 2 lb. 85 /15 lean ground beef 2 large eggs, lightly beaten 2/3 cup dry breadcrumbs 2 tsp. Worcestershire sauce 1 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 2 (13-oz.) jars red pepper jelly (such as Stonewall Kitchen) 1/2 cup bottled chili sauce (such as Heinz) 1/2 cup bottled barbecue sauce (such as Sweet Baby Ray’s) 1 tsp. Dijon mustard 1/2 tsp. cayenne pepper 1/4 cup finely chopped Peppadew peppers (from 5 peppers) 1/4 cup finely chopped fresh flat-leaf parsley Directions Preheat oven to 400°F. Line 2 large rimmed baking sheets with aluminum foil. Lightly coat an 8-quart slow cooker with cooking spray; set aside. In a large bowl, stir together ground beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 teaspoon of the salt, and 1/4 teas...

  Hache Parmentier Ingredients 2 pounds medium Yukon gold potatoes Kosher Salt 3/4 cup heavy cream 6 tablespoons unsalted butter Freshly ground white pepper 10 allspice berries 1 tablespoon fennel seeds 1 1/2 teaspoons black peppercorns 2 tablespoons extra-virgin olive oil 2 pounds ground beef 1 medium carrot, finely chopped 1 medium celery rib, finely chopped 1 medium red onion, finely chopped Kosher Salt 1/2 cup dry white wine 1 cup water Directions Preheat the oven to 400°. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over medium heat until tender, about 25 minutes. Meanwhile, in a spice grinder, combine the allspice berries, fennel seeds, and black peppercorns; grind into a fine powder. In a large skillet, heat the olive oil until shimmering. Add the ground beef, ground spices, and a generous pinch of salt. Cook over medium-high, breaking up the me...

  Herb-Crusted Roasted Leg Of Lamb Ingredients 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry 1 Tbsp. finely chopped fresh rosemary 1 Tbsp. chopped fresh thyme 1 1/4 cups olive oil, divided 1 Tbsp. plus 1/2 tsp. grated garlic (from 4 cloves), divided 1 tsp. black pepper 6 tsp. kosher salt, divided 2 cups loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed fresh mint leaves 2 Tbsp. red wine vinegar Directions Prepare a baking sheet: Set a wire rack inside a rimmed baking sheet lined with aluminum foil. Season lamb: Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long). Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic. Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt. Place on wire rack on baking sheet. Let stand at room temperature 1 hour. Roast lamb: ...

  Fig and macadamia porchetta Ingredients (10) 4 garlic cloves, crushed 2 tbs runny honey 1 1/2 tbs fennel seeds, roasted, crushed Zest of 2 lemons Pinch of chilli flakes 200g dried figs, chopped 140g macadamias, chopped 2 tbs finely chopped thyme leaves 2.7kg pork belly, skin on, scored 1/4 cup (60ml) extra virgin olive oil The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method 1. To make the stuffing, place the garlic, honey, fennel seed, zest, chilli, fig, macadamia and thyme in a food processor and pulse until finely chopped. Season. 2. Lay pork belly on a clean work surface, skin-side down, and butterfly the meat from the centre outwards on one side to separate meat from the skin without cutting all the way through, then open out to 1 large piece. Season all over and spread the stuffing over the meat only. Roll meat over itself into a log so that the skin is over the top an...

  Slow Cooker Brisket With Melty Onions and Chimichurri Ingredients Brisket 3 Tbsp olive oil 5 to 5 1/2 lb brisket, trimmed 1 Tbsp. plus 1 tsp kosher salt, divided 1 1/2 tsp ground black pepper, divided 4 large red onions, cut into 1/2-inch-thick slices 1 cup dry red wine (kosher if desired) Chimichurri 1 1/2 cups fresh flat-leaf parsley leaves, chopped, plus more for serving 3/4 cup olive oil 2 Tbsp prepared white horseradish 1/2 tsp lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon) 1/2 tsp kosher salt 1/8 tsp ground black pepper Directions Make the brisket: Heat oil in a large skillet over medium-high. Sprinkle brisket with 1 tablespoon salt and 1 teaspoon pepper. Place in hot oil and cook until browned on both sides, about 6 minutes per side. Transfer to a 6-to-8-quart slow cooker. Add onions and remaini...

                                        Apple Brandy Pork Loin Ingredients 1 1/2 tsp freshly ground black pepper 1 1/2 tsp ground fennel seeds 1 tsp garlic powder 1 Tbsp plus 1 tsp kosher salt, divided 3 1/2-lb center-cut pork loin roast, trimmed 2 Tbsp pure maple syrup 1 1/2 tsp Dijon mustard 3/4 cup apple brandy (such as Calvados), divided 4 Tbsp olive oil, divided 3 medium parsnips, peeled and cut diagonally into 2-inch pieces (about 2 1/2 cups) 3/4 cup chicken stock, divided 5 sprigs thyme, plus more for topping 1/4 cup (1/2 stick) unsalted butter, cubed, divided 1 Tbsp apple cider vinegar Directions Mix together pepper, fennel seeds, garlic powder, and 1 tablespoon salt in a small bowl. ...

  Spice-Rubbed Tenderloin with Mustard-Cream Sauce Ingredients 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon ground red pepper 1 (5- to 6-lb.) beef tenderloin, trimmed 1 tablespoon olive oil Vegetable cooking spray Mustard-Cream Sauce Directions Preheat oven to 500°. Stir together kosher salt and next 6 ingredients. Rub tenderloin evenly with olive oil. Sprinkle salt mixture over tenderloin, pressing to adhere. Cover and let stand at room temperature 30 minutes. Place tenderloin on a lightly greased (with cooking spray) rack in a roasting pan. Bake at 500° for 15 minutes; reduce oven temperature to 375°, and bake 25 to 30 minutes or until a meat thermometer inserted in thickest portion registers 130° (for medium-rare) or to desired degree of ...

  Sour cherry and macadamia stuffing balls Ingredients (11) 8 rashers streaky bacon 1/4 cup (60ml) extra virgin olive oil 1 onion, finely chopped 1/4 cup sage leaves, finely chopped 6 garlic cloves, crushed 2 cups (140g) fresh sourdough breadcrumbs 80g frozen pitted sour cherries, finely chopped 60g macadamias, finely chopped, toasted 1/3 cup flat-leaf parsley, roughly chopped 2 tbs lemon thyme leaves, finely chopped, plus extra to serve 1 egg, lightly beaten The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method 1. Preheat oven to 190°C. Line a baking tray with baking paper. Cut one bacon rasher into lardons. Heat 1 tbs oil in a large frypan over medium-high heat. Cook lardons for 6-8 minutes until crispy. Transfer to a large bowl. 2. Reduce heat to low and add onion, sage and garlic to the pan. Cook, stirring occasionally, for 8-10 minutes until soft. Transfer to the bowl wi...