Grilled Lamb Koftas

Grilled Lamb Koftas

For those who don’t know, another passion of mine is overland travel, camping and the combination of both in our Jeep. My husband and I are self contained and have everything we need in the confines of a Jeep Rubicon with a roof top tent. We have hot water, power, fridge/freezer and the necessities required to live well for days when in the middle of nowhere. It’s quite amazing how much you can pack into a jeep with a little planning and the right gear, not to mention a pretty smart husband. We have the ability to go places that RV’s just can’t, which allows us to head into the hills for solitude and relaxation. It’s a shame our Canadian summers are so very short and there aren’t enough vacation days to do all that we want most years. Most of the time during the summer months it’s weekend getaways to the Rocky Mountain foothills and in the fall a longer trip to Canyonlands Utah. Grilled Lamb Koftas is Compelled To Cook’s first outdoor post and the weekend’s meal on the grill. Showing you that camping, whether it be tenting, or RVing does not mean a sacrifice on great food.

For a weekend getaway Grilled Lamb Koftas are perfect. Easy to mix together and take little time to grill to perfection. No need to worry about making side dishes and salads, just stuff the juicy lamb koftas into a pita and top with your favourite sprouts, lettuce, onions and plenty of Minted Yogurt Sauce. I’ve used a combination of ground beef and ground lamb and added greek yogurt and chickpeas to the meat to add moisture and texture. They’re nicely spiced but not overpowering, making them great for the whole family. Enjoy!

Recipe source for Grilled Lamb Koftas: Compelled to Cook

Grilled Lamb Koftas
Print Recipe
    Servings Prep Time
    6-8 servings 30 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    6-8 servings 30 minutes
    Cook Time
    12 minutes
    Grilled Lamb Koftas
    Print Recipe
      Servings Prep Time
      6-8 servings 30 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      6-8 servings 30 minutes
      Cook Time
      12 minutes
      Ingredients
      Minted Yogurt Sauce
      Lamb Koftas
      Servings: servings
      Instructions
      Minted Yogurt Sauce
      1. Stir together all ingredients and chill until ready to use.
      Lamb Koftas
      1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
      2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
      Recipe Notes

      Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.

      Mini Beef Yorkies

      Mini Beef Yorkies

      Having your pals over for Guinness on St. Patrick’s Day? Mini Beef Yorkies are crazy good and easily washed down with your favourite pint. Crispy edges and soft eggy interior cradle shaved roast beef and creamy horseradish sauce. You’ll find them irresistible!

      While traditional Yorkshire Pudding seems to have originated in the North of England, you will find that stuffed mini yorkies are popular in many Irish themed pubs. I guess great finger food knows no boundaries! Whether it’s St. Patrick’s Day or just a night with friends, you can’t go wrong dunk’n Mini Beef Yorkies into a warm bowl of au jus. Enjoy!

      Recipe Source:  Compelled To Cook

       

      Mini Beef Yorkies
      Print Recipe
        Servings Prep Time
        20 Mini Yorkshires 10 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        20 Mini Yorkshires 10 minutes
        Cook Time
        20 minutes
        Mini Beef Yorkies
        Print Recipe
          Servings Prep Time
          20 Mini Yorkshires 10 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          20 Mini Yorkshires 10 minutes
          Cook Time
          20 minutes
          Ingredients
          Mini Beef Yorkies
          Horseradish Sauce
          Servings: Mini Yorkshires
          Instructions
          Mini Beef Yorkies
          1. Preheat oven to 450℉ and set oven rack to the center position. Place a large baking sheet on rack to catch any oil or dripping that may occur. In a medium size bowl whisk together milk and eggs. Add flour, salt and melted butter and continue to whisk until smooth, approximately 1 minute.
          2. Using a mini muffin tin, add 1 tsp of oil to 20 mini cups. Place on prepared baking sheet set on the middle rack for serval minutes to heat oil. Once hot, remove mini muffin pan and quickly scoop 1 tbsp of batter into each of the 20 cups. Place back in oven and bake for 18 minutes. Remove from oven and tilt each mini yorkshire onto its side.
          3. Stuff approximately 10g of warm roast beef into the center of each mini yorkshire (a slit or hole should generate naturally at the top while baking). Pipe or squeeze approximately 1 tsp of horseradish sauce into the same hole. Serve immediately with au jus if desired.
          Horseradish Sauce
          1. While yorkshires are baking, whisk together all ingredients in a small bowl. Scoop into a piping bag or squeezable condiment container. Keep refrigerated until ready to use.
          Recipe Notes

          I used shaved deli roast beef for this recipe, however left over homemade roast beef, flaked, sliced or shaved is just as good, if not better.

          Beef Skewers with Peanut Sauce

          Beef Skewers with Peanut Sauce

          You don’t have to break the bank with expensive cuts of beef to enjoy melt in your mouth tenderness. Flank steak that is marinated and cut properly across the grain will yield fantastic results and these Beef Skewers with Peanut Sauce are the perfect demonstration of how an average cut of beef can be made into something tender and full of flavour.

          Flank steak is a cut of beef from the abdomen of the cow, generally long and flat and most often marinated and cooked quickly over high heat. Cutting across the grain before or after cooking is done to achieve maximum tenderness. You may think as thin as you can go is the best option, however I found that when cut too thin the beef strips don’t thread or stay on the skewer very well, especially if they stick a little on the grill. Be sure to cut the beef strips at least 1/8”-1/4” in thickness.  I will usually spray the grills with non stick spray once they are pre heated just to make turning them easier. In this recipe I used metal skewers, but by all means use wooden skewers that have been soaked according to package directions if that is what you have.

          These beef skewers are slightly briny, pungent and sticky. Fantastic with rice and drizzled with peanut sauce……who am I kidding, dunked in peanut sauce is more like it. Enjoy!!

          Beef Skewers with Peanut Sauce are tender, pungent and slightly sticky beef slices served with peanut sauce.
          Beef Skewers with Peanut Sauce
          Print Recipe
          Tender pungent and slightly sticky beef strips grilled and served with peanut sauce.
            Servings
            4 people
            Servings
            4 people
            Beef Skewers with Peanut Sauce are tender, pungent and slightly sticky beef slices served with peanut sauce.
            Beef Skewers with Peanut Sauce
            Print Recipe
            Tender pungent and slightly sticky beef strips grilled and served with peanut sauce.
              Servings
              4 people
              Servings
              4 people
              Ingredients
              Beef Skewers
              Peanut Sauce
              Servings: people
              Instructions
              Beef Skewers
              1. If using wooden skewers, soak according to package directions. Lay flank steak flat and cut into 1/4" slices across the grain. Set aside.
              2. Whisk together remaining ingredients. Add sliced beef and toss to completely coat each piece. Allow to marinate in the refrigerator for 3-4 hours.
              3. Preheat grill to medium high. Thread beef slices onto skewers. Spray grills with non stick spray if desired to prevent beef from over sticking to the grills.
              4. Grill beef skewers for approximately 7-8 minutes, turning once or twice to crisp up the edges. Serve with peanut sauce.
              Peanut Sauce
              1. Combine all ingredients in a small saucepan and warm over medium heat. Do not boil or the peanut butter will separate. Garnish with additional chopped peanuts and serve with beef skewers.
              Beef Tenderloin with Green Peppercorn Sauce

              Beef Tenderloin with Green Peppercorn Sauce

              Today I am compelled to shop for my food on Amazon to make this wonderful green peppercorn sauce. I will admit that I shop on Amazon quite frequently but rarely has it been for food. Like most busy people I’ve always tried to stay away from fussy and hard to find food items. But do we really need to deprive ourselves of what we really want to cook because we can’t find a product locally? I think not!!

              I did my due diligence and checked several grocery stores, the local kitchen ware store and a specialty food store before heading to the computer. Green peppercorns in brine are not as elusive as the unicorn but certainly no where to be found in my general area! So to Amazon I went, and click click click, done….peppercorns ordered and delivered to my door. Now that was easy! I would love to support the local economy as much as the rest of you but I am frustrated from time to time at my limitations simply because I can’t find a specific food item/ingredient. Since my local stores fail to carry such items I am left with no choice but to go elsewhere.

              I do hope you give this recipe a try because it’s delicious and fantastic for company or a special evening. I hope even more that you can find the green peppercorns in brine locally but mostly I hope you never turn away from something because you can’t find it in your area. Today’s online shopping opens the door to many products not often found for some of us, so I say you shouldn’t have to shy away from what you want to cook. Maybe it is that easy…..I believe it is.

               

              Beef Tenderloin with Green Peppercorn Sauce
              Beef Tenderloin with Green Peppercorn Sauce
              Print Recipe
              A rich and creamy peppercorn sauce atop tender beef steak.
                Servings Prep Time
                4 people 10 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                4 people 10 minutes
                Cook Time
                20 minutes
                Beef Tenderloin with Green Peppercorn Sauce
                Beef Tenderloin with Green Peppercorn Sauce
                Print Recipe
                A rich and creamy peppercorn sauce atop tender beef steak.
                  Servings Prep Time
                  4 people 10 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  4 people 10 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Season steaks with salt and pepper. In a medium size stainless steel skillet over medium high heat melt 1 Tbsp butter until foamy. Add steaks and cook for approximately 4 minutes per side for medium rare. Remove steaks and cover with foil.
                  2. In same skillet melt remaining 1 Tbsp butter over medium heat. Add shallots and garlic and sauté for 2-3 minutes until soft. Add brandy, stirring to scrape up any browned bits from the pan, cook for 1 minute. Add beef broth and cook over medium high heat until reduced by half, approximately 5 minutes.
                  3. Add heavy cream and continue cooking to reduce by half, approximately 5 minutes. Add crushed peppercorns in brine and cracked black pepper.
                  4. Arrange steaks on plate and spoon sauce over top. Serve immediately. Enjoy!
                  Recipe Notes

                  Recipe Source:  Adapted from Tasting Table, Green Peppercorn Sauce

                  Braised Boneless Short Ribs

                  Braised Boneless Short Ribs

                  Today I am compelled to stay warm in May! Yes, here in Alberta Canada we have snow on our May long weekend. While this event isn’t that shocking it does give cause to make a warm, deeply simmered pot of boneless short ribs usually saved for the fall and winter months.

                  While I prefer bone in short ribs I just couldn’t pass up on these nicely marbled and very thick boneless short ribs that I came across. In this recipe the beef is seared to help seal in moisture and to give extra flavour and colour to the sauce. The port and long braising time give depth to the sauce and creates super tender pieces of meat.

                  So even though I am disappointed with the weather, I can definitely say these short ribs made me forget the snow by filling the house with rich aroma, forcing me to be cozy all day knowing a warm satisfying meal awaited me.

                   

                  Braised Boneless Short Ribs
                  Print Recipe
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time Passive Time
                    40 minutes 150 minutes
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time Passive Time
                    40 minutes 150 minutes
                    Braised Boneless Short Ribs
                    Print Recipe
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time Passive Time
                      40 minutes 150 minutes
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time Passive Time
                      40 minutes 150 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
                      2. Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
                      3. Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
                      4. Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
                      Recipe Notes

                      Recipe Source:  Compelled To Cook