Beef Taco Crostada

Beef Taco Crostada
Print Recipe
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Beef Taco Crostada
    Print Recipe
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Ingredients
      Pastry
      Taco Meat
      Servings: people
      Instructions
      Pastry
      1. 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.
      Taco Meat
      1. 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.
      2. 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.
      3. Remove from heat and stir in beans and half of the cheese.
      4. Preheat oven to 375°F and line a large baking tray with parchment.
      5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
      6. 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.
      7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
      8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
      Recipe Notes

      -The pastry can be made up to a day in advance and kept chilled until ready to use.

      Stroganoff Meatballs

      Stroganoff Meatballs
      Print Recipe
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Stroganoff Meatballs
      Print Recipe
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Ingredients
      Beef Meatballs
      Stroganoff Sauce
      Servings: people
      Instructions
      Beef Meatballs
      1. Preheat oven to 425°F.
      2. 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.
      3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
      Stroganoff Sauce
      1. 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.
      2. 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.
      3. 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.
      Recipe Notes

      -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.

       

      Grilled Steak Salad

      Grilled Steak Salad
      Print Recipe
        Servings Prep Time
        2 people 25 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        2 people 25 minutes
        Cook Time
        10 minutes
        Grilled Steak Salad
        Print Recipe
          Servings Prep Time
          2 people 25 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          2 people 25 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. 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.
          2. Preheat grill to medium high.
          3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
          4. 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.
          5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
          6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
          Recipe Notes

          I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

          Catalina Dressing

           

          Catalina Wings


          Catalina Wings
          Print Recipe
            Servings Prep Time
            30 wings 20 minutes
            Cook Time
            16-18 minutes
            Servings Prep Time
            30 wings 20 minutes
            Cook Time
            16-18 minutes
            Catalina Wings
            Print Recipe
              Servings Prep Time
              30 wings 20 minutes
              Cook Time
              16-18 minutes
              Servings Prep Time
              30 wings 20 minutes
              Cook Time
              16-18 minutes
              Ingredients
              Dressing
              Wings
              Servings: wings
              Instructions
              Dressing
              1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
              Wings
              1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
              2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
              3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
              4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
              Recipe Notes

              Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.

              Catalina Dressing


              Catalina Dressing
              Print Recipe
                Servings Prep Time
                1 cup 10 minutes
                Servings Prep Time
                1 cup 10 minutes
                Catalina Dressing
                Print Recipe
                  Servings Prep Time
                  1 cup 10 minutes
                  Servings Prep Time
                  1 cup 10 minutes
                  Ingredients
                  Servings: cup
                  Instructions
                  1. Add all ingredients to a medium bowl and whisk until smooth. Allow to rest at room temperature for at least 1 hour to meld flavours. Move to fridge if not using shortly after. Will keep for 1 week refrigerated.
                  Recipe Notes

                  Yields:  1 generous cup