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By BakedOuttaMyMind, October 15, 2012 9:24 pm

I usually make these bad boys to go with some spaghetti or penne and my crockpot merlot marinara sauce(baked with whole milk mozzarella over the top), but they are really good to use as party appetizers as well! Quick and easy. Just how I like it. Well, for culinary adventures, that is This is what you’ll need:

•1lb ground meat (I usually use ground beef, but I have been known to use a mix of beef, veal, and pork, sometimes turkey, for the pseudo vegetarians)
•2 large eggs
•1 cup unseasoned breadcrumbs
•1 1/2 tsp Garlic powder
•1tsp each of the following spices:
• Italian seasoning
• Onion Salt
•1/2 tsp Nutmeg

1. In a food processor, add breadcrumbs and seasonings and pulse a few times to combine (or you could just whisk them in a bowl together.)

2. In a large bowl, knead the ground meat (I go bare handed on this. It’s the only way to ensure that everything is incorporated nicely) with the eggs until well combined.

3. Add breadcrumb mixture and knead until evenly distributed throughout the meat.

4. Using an ice cream scoop (I use the #50 Crate and Barrel scoop), scoop a ball of mixture and hand roll into little balls and place on wax paper.

5. Sear those suckers all around in a pan on medium high heat!! The #50 scoop makes mini meatballs, so they will cook faster. If you want larger meatballs, I would sear them and then bake in a sauce (or use a crockpot) to ensure thorough cooking and thus, less possibility of contracting a food borne illness. I, however, like my meatballs medium, which probably goes against standard procedure, but hey!! I’m eating them!!

6. Eat those little meat nuggets like its your job!! Or you could freeze them for a later date, for a quick weeknight dinner.

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By J.Ho, March 5, 2012 9:50 pm

The flavor is rich and complex, yet the preparation is fast and simple. BOOM!!

I’ve been preparing this dish and ones similar for a long time now.  This version just cannot be matched.  I’ve done a lot of studying up on French cuisine and lately it’s been my go to style when making a special meal.

I read a recipe in Saveur which stated, “According to French steak specialist Francis Marie, steak au poivre originated in the 19th century in the bistros of Normandy, where noted figures took their female companions for late suppers, and where pepper’s purported aphrodisiac properties may have proved most useful.”

Well, I can tell you one thing for sure … chicks dig this dish.  Big time!  I’m not sure if it’s due to the pepper or whatever.  Like it matters?

There are a million different ways to prepare a steak au poivre.  And there are many different types of peppercorns to use.  Sometimes I’ll sauté fresh shallots before I add the cognac. Some recipes call for beef stock.  Some call for port or vinegar.  This method has worked well for me and I’m certain you’ll love it.

The Ingredients

• 4 tenderloin steaks, 6 to 8 ounces each
• Coarse sea salt
• 2 tablespoons whole peppercorns
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream
• Freshly chopped Italian flat leaf parsley

The Plan

Remove steaks from the refrigerator 30 minutes and up to 1 hour prior to cooking to allow them to come up to near room temperature and sprinkle with salt.  The last thing you want to do is immediately start cooking a cold steak.

I use a mortar and pestle to crush up the peppercorns.  Don’t use a peppermill.  It crushes them down too small.  You want big chunky pieces of peppercorn.  Apply enough pressure to all of the peppercorns just so they crack in two or three pieces. Press the peppercorns generously into both sides of each steak till you’re practically covered each surface with cracked peppercorns.  Set aside.

In your favorite skillet over medium-high heat, melt the butter and olive oil. DO NOT USE A NON-STICK SKILLET!! As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. You want a nice crust on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Pull the pan off the heat and add the cognac.  Carefully ignite the alcohol.  Some people use a long lighter for this, but I usually tilt the pan over the gas flame to ignite.  You have to be wicked careful when employing this technique! Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add a teaspoon of cognac and season with salt. Spoon the sauce over all over the steaks and garnish with parsley.  Serve with your favorite Shiraz!

My creamed spinach accompanies this dish perfectly.  If you’re ever in San Francisco, stop by Izzy’s Steak & Chop House. They serve up a filet mignon medallion au poivre dish that is divine!

Yankees suck!

Filet Mignon au Poivre

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By J.Ho, February 5, 2012 12:44 pm

This is good.  Really, really good!  Many moons ago my former better half and I lived in San Francisco and frequented a neighborhood restaurant on Clement Street called Ernesto’s.  I usually ordered their Chicken Ernesto or their seafood pasta.  Every now and then I’d get the Filet Mignon Marsala.  It wasn’t listed on the menu back then, but it was on the specials board probably 90% of the time.  After lots of trial and error, I think I got this recipe down!

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 large shallot, finely chopped
• ¾ cup + 2 tablespoons Marsala wine
• 4 filet mignon steaks, 1 ½ inches thick (about 6-8 ounces each)
• 1 cup beef stock
• 3 cups fresh button or cremini mushrooms
• Salt and freshly ground black pepper
• 3?4 cup chopped Italian flat leaf parsley

Preheat oven to 325 degrees. Melt 1 tablespoon of butter and one tablespoon of olive oil over medium-high heat in a large skillet and add the mushrooms and some salt and pepper. Working in batches sauté the mushrroms till they begin to brown.  You can’t crowd mushrooms in a pan and expect them to brown.  Once all done, set aside mushrooms in an small oven-proof dish and place in the oven.  Melt the remaining butter and olive oil together in the skillet; add 2 tablespoons of Marsala. Quickly brown the filets on each side and remove to an oven-proof dish. Place in oven to finish cooking while you prepare the sauce; about 12-15 minutes for medium rare. Add the chopped shallot to the skillet and sauté for about five minutes.  Add the remaining Marsala wine to the skillet and scrape the bottom of the pan to remove any browned bits; add the beef stock. Simmer until sauce starts to reduce, approximately 15 minutes. Add the mushrooms, salt and pepper. Cook sauce until thickened, approximately 10 minutes more. Smother the mean with the Marsala-mushroom sauce and garnish with parsley. Enjoy!

Yankees suck!

P.S. – I lied.  I actually used Burgundy instead of Marsala wine.  This is the classic way to prepare a Marsala sauce, but Marsala is a tad too sweet for me.  Sometimes I’ll use a Maderia wine.

Filet Mignon Marsala

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By J.Ho, August 16, 2010 11:19 am

So yesterday I needed some comfort food in a wicked bad way. I did a cursory Google search and immediately came up with an awesome simple beef stroganoff recipe from Simply Recipes.  This is an outstanding site with outstanding recipes. I’ve been following this site for a long, long time.

As usual, I added my twists to the ingredient lineup and changed things up a bit.  This is my approach:

See the original recipe here and follow the instructions.  I made a few changes … First off I chopped a slice of bacon and browned it in the pan before adding the butter. Instead of cutting the beef into thin slices I diced the it into ¾-inch cubes.  Mix the flour, salt and pepper then toss the steak in the seasoned flour and brown quickly in the butter.  add the garlic with the shallots.  Add the wine when cooking the mushrooms. Other than that and switching out the tarragon for thyme, my version is relatively the same.  I definitely needed to thin everything out after adding the sour cream with a little milk.  I figure mine was too thick since I added flour to the beef.  Flour always makes things thicker.  I also added some fresh chopped Italian parsley.  Love that stuff.

Thank you Simply Recipes and never forget, Yankees suck!

Comments (1)

By J.Ho, June 18, 2007 10:20 am

I love great chili. I’ve never looked up ways to make my own chili seasonings, though. I never really cared since McCormick’s & Lawry’s packages do just fine for me. I always add some of my own stuff though. Give it a shot!

1 ½ pounds ground beef or a mix of 50% ground beef, 25% ground pork & 25% ground veal
1 15oz can diced Roma tomatoes
1 15oz can tomato sauce
1 15oz can black beans
1 can white shoe peg corn
2 ½ packages McCormick’s Original Chili Seasoning Mix
2 large garlic cloves, minced
1 large shallot, minced
½ cup red wine
1 teaspoon (or a little less, this stuff is potent) chicken base paste
Beef broth
Wondra Powder
2 tablespoons extra virgin olive oil
Salt & freshly ground black pepper

Add olive oil to a large, hot sauce pan or pot. Sautée garlic and shallots for a few minutes under medium-high heat and add chicken base paste and stir till paste has melted. Add beef, season generously with salt and pepper and stir well. Brown beef and crumble down to your liking. Add tomato sauce, canned tomatoes, black beans, corn, wine, McCormick’s seasoning mix and ½ cup of beef broth. Stir well, cover and heat to a slow boil. Stir well and lower heat to bring it down to a simmer. Simmer for 10 minutes, stirring often. Take a quick taste. If it’s not spicy enough for you, add the last ½ package of chili seasoning mix and/or add a few dashes of ground cayenne pepper.

With chili, consistency is very important. Everyone has their own liking when it comes to consistency. Some people like it loose and soupy, some people like it thick and hearty. I’m a bit in between, but I make it different every time. This time around I made it thicker than usual and served it over garlic infused rice. If you like it soupier, add more beef broth. If you like it thicker, add less beef broth or add a few sprinkles of Wondra Powder, stir well and it will thicken up. When you add Wondra powder to anything, make sure what you’re adding it to is very hot. Stir well ass you sprinkle it in. Better yet, dissolve the Wondra Powder (or flour, or corn starch) with some water first, then add it in.

There are a million different ways you can take this. Add your own ingredients. Try black eyed peas instead of black beans. Add some freshly chopped jalapeño peppers. What I forgot to do this time is sprinkle freshly chopped Italian flat leaf parsley over the chili after it has been plated. I usually eat mine with saltine crackers and green onions on the side Namaste! Yankees suck!

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By J.Ho, June 12, 2007 4:58 pm

So I finally had an evening to myself where I could be alone in the kitchen, drink some beer, pump some tunes, try something new and chronicle it. There are few things in the world better than a good steak. Add in pan roasted garlic-basil cherry tomatoes and you have a smash hit.

2 tablespoons extra virgin olive oil
2 steaks of your choice (I only made one this time)
1 pint vine-ripened red cherry tomatoes, washed and patted dried
1 Large clove garlic, minced
6-8 Fresh basil leaves, roughly chopped
Kosher salt
Freshly ground black pepper

Pre-heat your oven to 475°. Heat a cast iron skillet over medium-high heat. Drizzle in olive oil. Season the steaks with salt & pepper and sear for about 3 minutes on each side, until well browned. Actually, just as you flip the steaks, add the minced garlic to the side of the pan and make sure it gets some of the olive oil. Sauté the garlic as you sear the second side of the steak. After the steak is browned on both sides and garlic is getting toasty, move the steaks aside and add the cherry tomatoes and basil to the garlic. Stir gently to coat and season with salt & pepper.

Place the skillet in the oven and roast until the steak is cooked to your liking and tomatoes begin to burst. I roasted mine for about ten minutes and it came out medium. A bit over cooked for my tastes, but it was awesome anyway. Serve with a side of pasta with the tomatoes spooned over the steaks. Try making it with fresh oregano instead of basil, or a mix. Have fun! Yankees suck!

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By J.Ho, February 12, 2007 7:28 am

So I’ve been pretty sick the past few days. I’ve been suffering from pertussis (whooping cough) since before Thanksgiving. My doctor calls it the 100-day cough. She totally wasn’t kidding. Last Wednesday a friend’s cats made my allergies go ape shit. Asthma was killing me, nose was blocked up, eyes were red, swollen, watery and itchy. Tons-o-fun! Allergies kept going through Friday. After work Friday I hung out with some friends, but I ducked out of that early and went home to chill out.

Since I wasn’t feeling well, a friend came by to keep me company. We chilled out, gossiped, played rummy, listened to music and drank hot-buttered rum. I’m totally going to write about that recipe soon. Flu-like symptoms all day Saturday. Draggin’ ass all day. I read, watched some movies and went to bed around 10pm. Woke up at 2pm Sunday. Overnight I was achy and had cold sweats. You know me though, I’m not one to complain.

Anywhoo … Sunday came and I needed some serious home cooked food. I’m big on southern food when I’m sick. I was feeling a lot better and decided on a nice southern meal. I whipped up some country fried steak, fresh green beans and whipped potatoes.

Now country fried steak is different than chicken fried steak. I posted a recipe for chicken fried steak here. Chicken fried steak comes from Texas and is typically a tenderized beef steak dredged through an egg wash and flour and then fried like, well, chicken, and topped with a white pepper gravy. On the other hand, country fried steak isn’t typically dredged through an egg wash, just dredged through flour. Instead of serving it topped with gravy, you cook it in with the gravy. I didn’t feel like making any gravy so I used a can of cream of mushroom soup. It worked! No pictures this time. Camera battery was dead and I left it’s charger at my office.

¼ cup vegetable oil, or more
½ medium white onion, sliced
4 top round beef steak, about 6 ounces each
½ cup flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
1 10-oz can condensed cream of mushroom soup
½ cup water

I like to use my cast iron skillet for stuff like this. To tenderize the steaks, pound them out with a meat mallet. Combine flour, salt, pepper and cayenne in a mixing bowl. Over medium heat, add the oil to a hot skillet and saute the onion until it’s slightly tender. Remove the onion and set aside. Dredge the meat through the seasoned flour. Pat in as much flour as you can. Fry each side of the steak in the oil for 4-5 minutes. If the skillet starts to get dry, ad a little more oil. When done, remove the steaks and drain them on paper towels. Mix the cream of mushroom soup and water in a bowl then add the mixture to the skillet. Cook over medium heat, whisking often.

Return the steaks to the skillet cover them with the gravy and place the onions on top. To finish it off, place the skillet in a 350° oven for 15-20 minutes.

I’m feeling much better. Peace out! Yankees suck!