The Zelda Gourmet: beef

Showing posts with label beef. Show all posts

Tamales are a lovely dish that can take on a number of flavors. Today we are using this as an opportunity to put tasty meat back on the menu. You remember tasty meat? It's a delicious menu item of Crescent Island. Anyways, on the off chance have some tasty meat laying around, these tamales are delicious and can be made in bulk - cuz this recipe make a lot! And frozen for another day. I recommend having a tamale party and divide the tamales among friends - plus you have helpers to get this all done.

Gear!

3 cups masa harina

2 1/2 cups GF chicken broth

2 T onion powder

1 T garlic powder

1 T cumin

1 T chili powder

2 t salt

1 cup lard

Filling

1 recipe of Tasty Meat

Corn husks, dried

Quest!

Soak corn husks in boiling water.

In a bowl, add masa harina and lard. Crumb together with a fork.

Bring chicken broth to a boil. Slowly add to masa mixture, incorporating after each addition. Add 1 tsp of the cumin and 1 tsp of chili powder to dough.

Prep the tasty meat. Chop into small pieces and add to a bowl.

Add remaining cumin, onion powder, garlic powder, chili powder. Adjust salt if needed.

Squish the dough into 2 inch balls. Flatten out into circle. Fill with small amount of meat mixture. Tuck dough around the meat.

Put tamale into corn husk and fold closed. Place on a plate until you have a good amount of them done. Tie together in 3s or 4s with string. Place in a steam basket and add to a pot with just enough boiling water to be below the basket. Steam in a large pot for about 40-45 minutes.

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Traveling in the clouds comes up in a number of LOZ games. The most obvious is Skyward Sword, but we a;so journey to a place in the clouds in Twilight Princess and Minish Cap. Today the weather is a little chilly and a trip to the clouds with a bowl of nummy stew is just the thing. Enjoy!

Gear!
Stew
2 lbs. chuck roast, cut into 1.2 inch cubes
2 T. potato starch
salt & pepper
3 cloves garlic, chopped
1 bay leaf
1 t. paprika
2 t. GF Worcestershire sauce
1 onion, chopped
3/4 c. red wine - I used Merlot
2 c. beef broth
1 c. carrots, chopped, 1/2 inch
2 c. potatoes, cubed 1.2 inch
1 c. green beams, quartered
bunch thyme
bunch rosemary
1/4 c dried mushrooms
1 T olive oil
1 T. butter

Dumplings
1 1/2 c AP GF Flour with xianthium gum
3 t. baking powder
1 t. salt
3/4 c milk
1/2 c. shredded cheddar
2 T. chives, chopped

Quest!

Prep chuck roast, onions, and garlic.

Place chuck roast, salt, pepper, and potato starch in a zippy bag and mix to coat.

In a cast iron enamel pot, melt butter and add olive oil. Add onions and sweat until translucent. Add garlic.

Add meat to pan/ Brown the meat, then add all other ingredients except the green beans.

Cook mixture together for about an hour. Remove thyme and rosemary bunches as well as the bay leaf.

Add green beans and simmer while we make the dumplings.

Let's make the dumplings! In a bowl, add flour, baking powder, chives and cheese. Mix together.

Add milk and stir together.

Spoon into the top of the stew and cook 10 minutes covered, then 10 minutes uncovered.

Spoon into a bowl and Enjoy!

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LOZ into your home everyday! Enjoy!

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As we wander through the dark and dreary dungeons of Hyrule, we often find ourselves being chased by spikes. Well today, we are the ones who will be hunting the spikes with this delicious dish - Spike meatballs. Make sure to peek in the oven before going around the corner with this dish - Enjoy!

Gear!

1 lb. ground beef

1 small onion, chopped finely

2 t. garlic, minced

1 t. salt

1 t. pepper

1 t. parsley, dried

1/2 cup milk

1/4 cup uncooked rice, white

1 T. Italian Seasoning

24 oz. can Tomato Sauce

Quest!

Preheat oven to 400 degree F. In a mixing bowl, combine beef, onions, garlic, salt, pepper, parsley, rice & milk.

Form into meatball shapes and place in the bottom of a 9 x 13 dish that has been sprayed with cooking spray.

Mix together tomato sauce and Italian seasoning. Add a little more garlic too if you like. Pour mixture over meatballs.

Bake in the over for about 20-25 minutes or until meatballs are cooked through and rice spikes out of the sides.

Serve with baked potatoes and corn and Enjoy!

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LOZ into your home everyday! Enjoy!

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We all know that soups show up within the Zelda franchise often and all of them work towards refueling our heart containers. Today, we are making an awesome ramen soup that is both super hearty and will turn you off from grocery store ramen (if you can even eat it) for the rest of your days. If this doesn't fill up your heart container, I am not sure what will. Enjoy!

Gear!

1 lb Flank Steak

1/4 cup Green Onions

1/2 cup Snow Peas

1/2 cup Sliced Mushrooms

3 Eggs

32 oz. Beef Broth

1 cup Water

1 t. Fresh Ginger, finely grated

1 Thai Chili, sliced thinly

1 T. Lemon Grass, sliced thinly

1 t. Cilantro, finely chopped

1 Nori Sheet, sliced thinly

GF Black Bean Noodles or Rice Noodles

salt & pepper to taste

Steak Marinade

1/4 c. Lime Juice

2 t. GF Soy Sauce

2 t.. Housin

2 t..Szechuan Sauce

2 t. Asian BBQ Sauce

2 t.Worcestershire Sauce

2 t. Roasted Garlic, minced

Quest!

Marinate your flank steak in a gallon sized zip top bag with lime juice, soy sauce, housin, szechuan, Asian BBQ, Worcestershire Sauce and Roasted Garlic. Let sit together for at least 30 minutes but an hour or two would be better.

In a small sauce pan, add 3 eggs and enough cold water to cover. Bring them up to a boil, shut the heat off and cover. Leave alone for 5 minutes.

Immediately rinse eggs under cold water. Peel eggs and set aside for later.

In a sauce pan, add beef broth, water, ginger, nori, cilantro, thai chili, about half the green onions and lemon grass.
When it comes to a boil, add GF black bean or rice noodles. cook until softened.
Notes: I don't have a specific amount for the noodles b/c everyone likes less or more noodles. I used about half a package (3 oz.) of black bean noodles for this go round.

Add sliced mushrooms to broth. Leave a few mushrooms out for garnish later. Continue cooking together.

Divide your flank steak into two pieces. This will allow it to cook more quickly.

In a cast iron frying pan, add olive oil to the pan and seer your pieces of flank steak. We are only going to give the outside a good seer. We don't want to cook the meat all the way through.

Let the meat rest for 5-10 minutes.

Very thinly slice the meat with a knife. Paper thin is what we are going for. Yes, the meat is rare in the middle - never fear - we aren't done with it yet.

Add the meat to the broth mixture - leave a few pieces off to the side so that we have some garnish.

Cook until you are happy with the flavors and doneness of the meat. Ladle into bowls.

Garnish with snow peas, eggs, mushrooms, green onions, and meat. Enjoy!

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As we explore the many areas on our adventure in Oracle of Ages, we are bound to end up on Crescent Island. Here we meet the Tokay, a bunch of cute little green dudes that inhabit the island. Through the usual trading that is the Zelda series you can exchange the stink bag for the tasty meat here. (We'll get to the stick bag eventually). Well on this quest, we will be making our own tasty meat, and it is tasty.

Gear . . .
2 pounds of beef sirloin roast.
1 teaspoon each of:
fennel seeds
peppercorns
course salt
cardamon
paprika
dried parsley
15-20 sprigs of thyme

The Quest . . .

Preheat the oven to 275 degree F.
Place your roast on a sheet pan that has been covered in aluminum foil.

You will want to pat dry the meat with paper towels.
This will help the spices stick and also help develop good color on the meat.

In a mortar and pestle, mix together fennel seeds, salt, peppercorns, cardamon, paprika, and dried parsley.
Mix until the seeds and peppercorns are well broken down and everything is mixed together evenly.

Brush the roast with garlic olive oil. Then rub with the seasoning mixture.
Coat all sides of the meat.
Don't have garlic oil? Here is a link on how to make it!
http://www.foodnetwork.com/recipes/ina-garten/garlic-oil-recipe/index.html

Spread the Thyme sprigs all over the meat.
Tie up the meat using butcher's twine to hold in place.
Brush thyme with more garlic oil.

Roast in the oven for about 2 hours. You can use a meat thermometer to get you
to the level of doneness you like best.
I like mine medium so I will cook it until the center reaches about 140 degrees F.

Remove the roast from the oven and wrap it in the aluminum foil that is underneath the meat.
Let rest for 20 minutes before slicing.

Enjoy!

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Now that a little nice weather has finally come to Northern MN, we can finally get some of the outdoor recipes going. Gorons love nothing better than a nice juicy Rock Brisket. So today we are going to prepare just that. Rock Brisket is another one of those items that you need to acquire in Oracle of Ages on your quest for the mermaid keys. This is one of those all day projects, so most likely a Saturday would work nicely.

I am going to give you two ways to make this creation based on your ability to baby-sit the grill all day. Both are delicious are worth the wait.

Gear . . .
Brisket (Mine is about 24 oz. but use what you can find. Bigger will take longer to cook).
Grill
Natural Chunk Charcoal - not briquettes
Chimney Starter
Lighter or Matches
Heavy Duty Aluminum Foil
Your favorite Wood Chunks (I chose Cherry)
A bowl to soak wood chunks
Long Handled Tongs
Grill Gloves
CrockPot (Optional) . . we'll discuss this later.

For the Rub
1 t. Ground Cinnamon
1 t. Chili Powder
1 t. Course Salt
1 t. Pepper
1 Garlic Clove
1 t. dried parsley
Mortar and Pestle

For the Sauce
1/2 cup Jameson (or your favorite whiskey)
1/4 cup Water
1 Whole Star Anise
2 T Brown Sugar
1/4 cup Ketchup
1 T. Dijion Mustard
1 t. GF Worcestershire Sauce
Small Sauce Pan
Whisk

Quest!
The important thing to remember with brisket is that it has a lot of fat and connective tissue because it is on apart of the animal that is responsible for major movement (part of the front shoulder). That's not a bad thing, it just means we have to use the "low and slow" method of cooking. By using this method, the fat is allowed to render and the connective tissues release all the collagen, leaving a nice tender piece of meat.

Sorry Vegetarians. But I think it's important for people to
understand where the different cuts come from.
http://en.wikipedia.org/wiki/Cut_of_beef

Let's begin the recipe by selecting your favorite smoking wood.
I like Cherry, but just make sure you use chunks, not chips or pellets.
You will need about 4 cups of chunks depending upon how long
it takes to burn.

Soak the chunks in a bowl of water for at least 2 hours, more would be better.
This will give the wood time to soak up quite a bit of water.

Place a couple of good handfuls of wood on a piece of heavy duty
Aluminum Foil. Depending upon the shape of your grill,
make a packet that fits that shape. Poke holes in the top of your
packet and set a side.

Let's make the rub! Start with a mortar and pestle.
I know, it's a little old school, but you can control the
size of the grind better and it's fun.

Add the peppercorns and grind them down first.Then add the other
ingredients except for the garlic clove.

Once you have ground everything else together, add the garlic clove.

This will bring everything together and form a light paste consistency.

See!!!

Ahh, Brisket. How do I love thee. Let me count the ways. . . I mean,
You should always buy good quality beef. Local is always good.
My parents actually raise beef, but at this juncture in time, alas, do
not have any brisket. So, I was able to source this rather nice
specimen from the local food co-op.

You may notice on this particular cut two things: Fat on the outside - this is normal
and encouraged for both flavor and maintaining juices. The other thing
is that the left side is thicker than the right. We will correct this by
butterfly cutting that piece open before applying the rub.

There is one section of really thick tallow fat on this piece. I am going to trim that off.
I am leaving the rest of it alone though.

Pat the meat dry with a paper towel. Make sure you get all sides
and the cutting board. This will help the rub stay on better.

Rub, rub-a-dub, all the rub on the brisket on all sides. Use it all.

Ta-da!!! Notice how nice it looks now that we butterflied it
open to make it all the same thickness. This will help it cook more evenly.

Get the Charcoal going! I am using natural lump charcoal.
I think it starts easier. Yes, it may burn quicker, but you have
to watch this anyways.

Hot!!!!

Oooooooooooooooh. What a pretty fire.

Get the grill assembled. Today I am trying out my husband's new
camp stove. It is a cast iron unit and it is awesome. It has a
fire door for adding more charcoal, so I don't have to take it
apart while cooking and it has a draft slider on the bottom so I can control the burn.

Once you have the charcoal in the grill. Place your wood chips on top.

Finish assembling and let it get hot.

My favorite part (besides eating it) is placing the meat on the grill.
The chips should have started to smoke a little before you do this.

Using some heavy duty aluminum foil, make a tent to encompass the smoke around your grill.
I had to splice two pieces together to make this work.
Now, if you are using a regular grill, you can just place the cover on.
You will have to play with the vent on your grill to control the smoke.
You will want a little coming out to keep the burning going.
I have a draft door so I don't have to worry about that.

At this point of the program you have two choices in life. A. Do I sit outside all day and go for delicious cherry bark on the outside of the meat, or B. It's been nice, but I can't baby-sit this thing all day. After about two hours, this is the time to make that choice. For those choosing option A. you will need to check the coals and the smoking chunks about every 45 minutes to an hour. From this point on, you will want to prepare half as much charcoal as you did initially. This is because we are not trying to cook the meat in minutes, but hours. Take the wood chunk packet out and add fresh wood. You may need to make a new packet during this process. Continue this process, until you are satisfied with a nice bark and tender meat.This could be about 4-6 hours depending upon the size of the piece of meat you are using. Now, being Northern MN, Mother Nature has made the choice for me and began to rain. With dampened spirits it still is recoverable to make this still moist and tender using option B.

This is what mine looked like after about two hours

Option B utilizes a Crockpot or slow cooker as some know it as.
Set it to LOW and add 1/2 cup of Jameson Whiskey, 3/4 water and a star anise.
Add the meat and cover. I left this in here for about 4 hours. From time to time,
I did check on it and added a bit more Jameson when it was getting low.
Note: Some of the liquid in the pot may look like the liquid you added,
but it is really fat that has rendered. You can leave it in there to add flavor,
just keep in mind that you still have to add liquid. It will burn
if you leave it in just the fat to cook.

Let's make the sauce! This sauce is super easy!
Just add everything to a sauce pan, whisk and cook together until it as saucy as you like.

Now that is a piece of meat. No, it's not burnt. By adding the Jameson,
I was still able to add a level of carmelization, though not to the extent
that would have been on the grill.

Cutting is just as important as cooking. Find which way the grain is going.
Cut the brisket into chunks and cut against the grain.