Thursday, April 15, 2010

Crock-Pot Meaty Mushroom Barley Soup

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Crock-Pot Meaty Mushroom Barley Soup


OK folks this one can take a while so I am going to include a quick version as well.

1lb Stew Meat

3 Large Onions cut in a large dice

1lb carrots Sliced

½lb of Mushrooms Quartered

½ lb of beef bones

½ a bag of pearled barley

First I’ll give you the quick version. Dump it all in a crock-pot, season with salt and pepper to taste, cover it with water and let it cook for at least 4 hours.



Now I’ll give you the long version. This should all be done in this specific order and do not clean the pan between steps. This recipe is dependent on building layers of flavor. Brown the meat and bones in a skillet with a little olive oil on all sides. Remove the meat and bones into the crock-pot. In the same skillet sauté the onions until light brown then add the mushrooms to skillet with the onions and cook until the mushrooms are browned. Add the mushrooms and onions into the pot along with carrots and barley. Season the soup with salt and pepper to taste, cover with water and cook on low for a minimum of 3 hours.

Tuesday, April 13, 2010

Hawaiian Burger with Onion Marmalade beef fry and jalapeño mayo

Hawaiian Burger with Onion Marmalade beef fry and jalapeño mayo
Chop 4 large sweet onions and cook in a small saucepan on low heat covered with olive oil, salt, and pepper until the the time on a brown color and break down into a paste. Form a patty from just a 1/3 lb of ground chuck seasoned with pepper. Cook in a skillet over high heat about 5 minutes on each side or until medium. While the burger rests fry 4 strips of beef fry and grill a slice of canned pineapple on the same pan you cooked the burger. While that cooks toast an onion roll and mix a tablespoon of mayo with as much green jalapeño pepper sauce (green Tabasco) as you dare. Now it is time to build your burger in order:




1.Bottom of the bun

2.Jalapeño Mayo

3.Lettuce

4.Beef Patty

5.Onion Marmalade

6.Pineapple

7.Beef Fry

8.Top of the Bun

Monday, April 12, 2010

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Homemade Gnocchi and Mushrooms Sautéed in Butter with Parmesan and Chives

Homemade Gnocchi and Mushrooms Sautéed in Butter with Parmesan and Chives

Bake 1 lb of potatoes scoop it out of the skin. Mash it till is has a smooth consistent texture. Make a well and gently fold in 3 egg yolks, 1 cup of flour and salt and pepper to taste. Roll the dough into a 1/2 inch diameter snake and cut into 1/2 inch pieces. Sauté a dozen or so sliced mushrooms in more butter then is healthy spiked with a little olive oil to stop it from burning. While the mushrooms are cooking bring a large pot of water to a boil and blanch the Gnocchi for 2 minutes in boiling water. Drain the pasta and add it to the mushrooms with more butter. Sautee till until the pasta and mushroom are lightly browned. Serve in a bowl garnished with parmesan and chives.