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Beef Roast Slow Cooked with Tamarind & Molasses

4 to 5 Pound, Beef Chuck Roast, Boneless

1 Large Onion, Medium Chopped, and Divided

2 to 3 Tablespoon, Toasted Sesame Oil

2 to 3 Tablespoon, Garlic, Fine Mince

1 Large, Lemon, Zest & Juice

1 Large, Lime, Zest & Juice

1/2 Cup, Black Strap Molasses, Unsulfured

1/2 Cup, Yogurt, Plain

1/4 Cup, Butter, at Room Temp

2 to 3 Tablespoon, Tamarind Paste

1/4 Teaspoon, Nutmeg

1 to 2 Tablespoon, Lemongrass, Chopped, Tied in Cheesecloth Satchel

Salt & Pepper, To Taste

Smear the inside, sides & bottom of your Slow Cooker with the Sesame Oil

Scatter 1/2 the Onion

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Beef, Sugar Snap Pea & Golden Potato Stir Fry with Strange Flavor

12 Ounces, Beef Top Round Steak, Boneless, Julienned

6, Baby Golden Potato, Skin On, Cut into 6th’s

1 Medium, Red Onion, Cut in Half, Thin Sliced

1/2 Large, Red Belle Pepper, Julienned

8 Ounces, Sugar Snap Pea Pod, NSA

1 Large, Lemon, Zest & Juice

2 or 3 Cloves, Garlic, Fine Chop

4 or 5 Green Top Onion, Fine Chop

1/3 Cup, Sunflower Seed

2 or 3 Teaspoon, Cardamon, this is the ‘strange’ flavor, add more to be even more strange!

Salt & Pepper to Taste

Dash, Nutmeg

3 to 4 Tablespoon, Soy Sauce

3 to 4 Glugs, Cooking

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New York Strip Roast with Garlic & Thyme

6 Pound New York Strip Roast, Boneless

1 Onion, Large diced course

4 or 5 Garlic Cloves

6 to 7 Sprigs Fresh Thyme

6 Tablespoons Butter

Pinch of Nutmeg

Salt & Pepper to taste

3 or 4 Bay Leafs

1/4 Cup or so of Brandy

Glug or two of Olive Oil

Preheat Oven to 450 degrees.

Place the Beef, fat side up in a large roasting pan, which you’ve glugged the Olive Oil into and swirled

Make 5 or 6 One inch ‘pockets’ in top of Roast, Stuff each with a clove of Garlic and a Tablespoon of Butter

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Slow Cooked Beef Short Ribs in Red Coconut Curry

As the last little bit of a Minnesota winter was dying off (post was written a while ago just not posted), ever so slowly I mind you and with great drama to boot, I had been thinking of slow cooked beef short ribs. I wasn’t really sure what I wanted to do, this sort of conundrum has not stopped me before. I chatting this topic up with my “cooking partner in crime” ™ we looked around the kitchen to see what was available and came up with this nice curry. This will work all year long and will be

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Untidy Joseph aka Sloppy Joe, Slop, Sloppy Joes

Simple, classic and tasty is all I can say about this dish.  You will be transported back to childhood as these comfort bombs hit your belly!  Truth be told, I make them off the cuff usually this is just one variation I do but only my first post about them.

1 lb ground burger (sub turkey or soy grumbles for healthier versions) 1 white onion diced 2 cloves of garlic diced 1 celery stock diced 1 cup or so of sliced mushrooms (crimini or buttons) 1 can (12 oz.) of tomato sauce (I like Hunts) ¼ cup ketchup 1

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Mango & Chili Pepper Marinated Beef

Start with your marinade 24 hours before making this.

2 1/2 to 3 Pounds London Broil, cut into bite size pieces

1 Cup Mango Juice, I’m using Fresh Cut Mango in Natural Juices, available in youe Produce Section

3 to 5 Tablespoons Chili Pepper Sauce

1 Cup Red Wine, I’ve used a nice Californian Shiraz

1 Teaspoon Smokey Paprika

1/8 Teaspoon Nutmeg

1 Clove Crushed Garlic

1 Bunch Green Onion, Medium Course Chopped

1 Medium White Onion, Medium Course Chopped

8 to 10 Leafs Fresh Basil, Pinched and Torn into Small Pieces

Salt & Pepper to taste

In a

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Steak with Lemon Butter Thyme Sauce:

Ok, I know I have said publicly that I am a purest when it comes to steak but I ran across this butter sauce on Sauvar’s website and I had to try it.  I have to say it was wonderful so I am going to share with you all.  Oh and it is easy as hell!

2 of your favorite kind of steaks 2 tbls. butter unsalted 1 lemon cut in half Several sprigs of thyme Salt and pepper

Grill or pan fry your steak to your liking, remove from heat and let rest for 10 minutes.

lemon

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Indian Inspired IPA Beef Stew:

I wasn’t sure what to call this dish since it isn’t really a curry and the addition of beer kind of throws it a wrench it to it also but as you can see I settled on a vague inspired title!  This no holds bar stew that is inspired by Indian spices and a beer that was made for to survive the heat ofIndia.  It has loads of flavor and is very satisfying change of pace after all that holiday food.

Oh, this is a bit hot, cut done the cayenne and remove seeds and ribbing from the sarono

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Stormin’ Norman’s Midwest Chop Suey (Stuey):

My dad was a wonderful cook albeit not overly adventurous, he loved his meat and potatoes, that is how he grew up on his grandpa’s farm after all.  This dish is one of his and was one of my favorites as a kid and still is.  It was something he would throw together if I was coming down to help around the house or just visit.  I was not sure why he called it Chop Suey since it isn’t anything like the Asian Chop Suey so I asked my mom.  She said he liked the name and made the

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Great Simple Steak, Butter Mushrooms, and Thyme Grilled Potatoes

After some consideration I feel this post should be about the whole meal and not just the side that I had intended to be.  I am a big fan of a big ol’ juicy steak on the grill and I am a bit of a purest when it comes to my steak.  The philosophy I use is DO NOT FUCK WITH THE GOODNESS THAT IS STEAK, simpler is better when it comes to this sacred cow as it were.

First off I start with a good quality cut, my favorites are Rib Eye, Club, Kansas City or New York

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