Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
Remove from heat and stir in beans and half of the cheese.
Preheat oven to 375°F and line a large baking tray with parchment.
Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
-The pastry can be made up to a day in advance and kept chilled until ready to use.
In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
-It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug) I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.
-Meatballs can be made and cooked up to a day ahead. Keep covered and chilled until ready to use. Cook casserole for 40-45 minutes if using cold meatballs.
In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
Preheat grill to medium high.
Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
I recommend using homemade dressing, you just can't beat it. Here's a link to my Catalina Dressing.
Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use. Also great with grilled pork tenderloin.
Preheat oven to 350℉. Whisk together all ingredients except for chicken. Set aside. Rinse chicken and pat dry with a paper towel. Place chicken in a large casserole dish or roaster. Spread 3/4 of mustard mixture evenly over entire chicken.
Roast uncovered in preheated oven for 60 minutes. Brush chicken with remaining mustard coating and continue to roast for an additional 45-60 minutes or until an instant read thermometer registers 170℉ at the thickest part of the thigh. Remove from oven and cover with foil and allow to rest for 15-20 minutes. Cut chicken into pieces and serve immediately.
If using as a one pan meal, add evenly cut potatoes and other vegetables along with fresh herbs to the roasting pan after the chicken has cooked for 30 minutes. Turn vegetables when you brush the chicken with remaining mustard rub.
Roasting time will vary depending on the size of your chicken.