Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

AMANDA & MERRILL'S NOTES: You will fall in love with this recipe as you're mixing the meatball mixture, which sends up wafts of cinnamon, mint and garlic. After browning the meatballs, you sandwich them between a grilled (seared, really) grape -- we used red, and loved how their skins blistered and charred -- and a garlicky, lemon yogurt sauce. For parties, you can make everything ahead of time, and assemble the skewers and sauce just before guests arrive. - A&M

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too. Also instead of serving as an appetizer, skip the toothpicks and pile it all into a warm pita. I know the grilled grapes sound a little odd, but they really work...trust me. - roseinparis

Meatballs

• 1.5 pounds ground beef
  
• 1 egg
  
• 1 small red onion, grated
  
• 1/2 cup chopped mint
  
• 1/4 cup chopped parsley
  
• 2 minced garlic cloves
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 1 bunch small seedless grapes, red or green
  

Yogurt Sauce

• 1 cup plain yogurt
  
• 1/4 cup chopped mint
  
• 2 tablespoons grated lemon zest
  
• 1 minced garlic clove
  
• salt and pepper to taste
  

For the yogurt sauce: Mix all ingredients. It's best when made at least 30 minutes ahead of time, to allow flavors to meld.

In a large bowl combine the first 9 ingredients in the meatball list. Don’t over-mix.

Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.

Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.

Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping.

Makes 6 servings

by roseinparis, from Food 52

Belgian Meatballs Braised in Beer

• 2 cups bread crumbs
• 1 1/2 cups milk
• 2 pounds ground beef
• 1 pound ground pork
• 2 eggs
• 2 medium shallots, finely chopped
• 6 tablespoons finely chopped parsley
• Nutmeg
• 1/2 cup flour
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 6 medium Belgian endive, cored and chopped
• 2 teaspoons sugar
• 2 cups beer
• 1 cup chicken broth

Soak the bread crumbs in milk and squeeze dry. In a mixing bowl, combine the bread, ground meats, eggs, shallots, 2 tablespoons parsley, and a dash nutmeg. Season with salt and pepper and mix well. Form into 2-inch diameter meatballs. Dust the meatballs with flour.

In a deep Dutch oven heat the butter and oil. Add the meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to the pan and cook over low heat, stirring constantly, for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook, stirring, for 1 minute.

Add the beer and broth and bring to a quick boil. Reduce the heat to a simmer and return the meatballs to the pan. Simmer partially covered until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

Pot Roast with Root Vegetables

For pot roast, we recommend a chuck-eye roast. Most markets sell this roast with twine tied around the center. If necessary, do this yourself (see illustrations, "How To Tie A Top-Blade Roast," below). Seven-bone and top-blade roasts are also good choices for this recipe. Remember to add only enough water to come halfway up the sides of these thinner roasts, and begin checking for doneness after 2 hours. If using a top-blade roast, tie it before cooking to keep it from falling apart.

• 1 chuck-eye roast (about 3 1/2 pounds), boneless
• Table salt and ground black pepper
• 2 tablespoon vegetable oil
• 1 medium onion , chopped medium
• 1 small carrot , chopped medium
• 1 small rib celery , chopped medium
• 2 medium cloves garlic , minced
• 2 teaspoons granulated sugar
• 1 cup low-sodium chicken broth
• 1 cup low-sodium beef broth
• 1 sprig fresh thyme
• 1 1/2 cups water
• 1/4 cup dry red wine
• 1 1/2 pounds carrots (about 8 medium carrots), sliced 1/2 inch thick (about 3 cups)
• 1 1/2 pounds small red potatoes , halved if larger than 1 1/2 inches in diameter (about 5 cups)
• 1 pound large parsnips (about 5), sliced 1/2 inch thick (about 3 cups)

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours. Add carrots, red potatoes, and parsnips to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.

3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.

Serves 6 to 8. From Cook's Illustrated; Published March 1, 2002.

Beef, Orange, and Gorgonzola Sandwiches

• 2 tablespoons cider vinegar
• 1/2 teaspoons extravirgin olive oil
• 1/2 teaspoon grated orange rind
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh orange sections (about 2 oranges)
• 4 (2-ounce) Italian or French rolls
• 2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
• 1 cup bagged prewashed baby spinach
• 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Combine first 5 ingredients, stirring with a whisk.

Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

Yield: 4 servings (serving size: 1 sandwich)

Nutritional Information: CALORIES 318(29% from fat); FAT 10.2g (sat 4.6g,mono 3.7g,poly 0.5g); IRON 3.5mg; CHOLESTEROL 36mg; CALCIUM 148mg; CARBOHYDRATE 34.7g; SODIUM 533mg; PROTEIN 21.6g; FIBER 2.4g

from Cooking Light

Carne Asada

Carne asada shown wrapped up in a flour tortilla with pico de gallo and avocado

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically it is made from flank steak or skirt steak. It can be grilled just with salt and pepper for flavorings, or it can be marinated. The following is a recipe for marinated carne asada.

• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper

Marinade:

• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

1. Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2. Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.

from Simply Recipes (see original for step-by-step photos)

Meatball Mix for Spaghetti and Meatballs

• 3/4 cup fresh bread crumbs
• 1/2 cup whole milk
• 1 lb ground beef
• 1 lb ground pork
• 3 cloves garlic, mashed
• 1/2 cup minced Italian parsley
• 1 egg + 1 egg yolk

Soak bread crumbs in milk for a few minutes. Combine all ingredients except egg and mix with hands to evenly combine. Add egg and mix.

Form meatballs about 1" in diameter. Saute in olive oil to brown on top and bottom. Add to sauce and simmer for at least 45 minutes to cook through.

Makes enough for 3 meals. Freeze leftover, uncooked mix for later.

Beef on Rice (Gyudon)

• 1 lb. onions
• 1 cup white wine
• 1/2 cup water
• 1 lb. thinly sliced beef
• 3/4 cup soy sauce
• 3/4 cup mirin
• 4 tablespoons superfine sugar
• 3 cups hot cooked rice
• pickled ginger (beni shoga) to taste

1. Cut the onions in half lengthwise and then slice into half moons 1/2-inch wide.

2. In a medium-size saucepan, bring the wine and water to a boil over moderate heat. Add the beef and simmer for a few minutes, skimming the surface of the broth as it foams. Add the soy sauce, mirin, and sugar and cover with a drop lid of aluminum foil (rests directly atop the food) and simmer for a few more minutes.

3. Remove the lid, add the onions and again simmer until the onions are transparent and soft.

4. Put the hot cooked rice into 4 bowls. Ladle the beef and onions, together with some soup from the pan onto each rice bowl and garnish with little pickled red ginger.

from Harumi's Japanese Cooking

Yield: 4 servings

Chili con Carne

To ensure the best chile flavor, I recommend toasting whole dried chiles and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chiles that are moist and pliant, like dried fruit. Count on trimming one-half to a full pound of waste from your chuck roast, so start with a four-pound roast to end up with three to three-and-a-half pounds of beef cubes. For hotter chili, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking. Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream.

• 3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground
• 3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground
• 2 tablespoons cumin seeds toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
• 2 teaspoons dried oregano preferably Mexican
• 7 1/2 cups water
• 1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes
• 2 teaspoons table salt plus extra for seasoning
• 8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces
• 1 medium onion minced (about 1 cup)
• 5 medium cloves of garlic minced
• 4 - 5 small jalapeno chiles cored, seeded, and minced
• 1 cup crushed tomatoes or plain tomato sauce
• 2 tablespoons lime juice from 1 medium lime
• 5 tablespoons masa harina or 3 tablespoons cornstarch
• ground black pepper

1. Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.

2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; saute meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; saute until softened, 5 to 6 minutes. Add garlic and jalapeno; saute until fragrant, about 1 minute. Add chili paste; saute until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

3. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

from Cooks Illustrated

Yield: 6 servings

Boeuf Bourguignon

• 1/4 lb bacon, cut into 1-inch pieces
• 3 lb boneless beef chuck, cut into 2-inch pieces
• 1/3 cup all-purpose flour
• 2 tablespoons vegetable oil
• 4 1/2 tablespoons unsalted butter
• 1/2 cup brandy
• 1 (4-inch) piece of celery
• 4 fresh parsley stems (no leaves)
• 4 fresh thyme sprigs
• 2 bay leaves (not California)
• 2 cloves
• 2 onions, finely chopped
• 3 large garlic cloves, finely chopped
• 2 carrots, cut into 1/4-inch-thick slices
• 1 tablespoon tomato paste
• 1 (750-ml) bottle dry red wine (preferably Burgundy or Cotes du Rhone)
• 1 lb small (1 1/2-inch) boiling onions or pearl onions
• 1 lb mushrooms, quartered if large
• Accompaniment: peeled boiled potatoes tossed with butter and parsley
• Special equipment: kitchen string

Cook bacon in boiling salted water 3 minutes, then drain.

Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.

Heat 1 tablespoon oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining tablespoon oil as needed. Transfer to a bowl.

Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.

Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don't fall out).

Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then saute bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then saute, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.

While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.

Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saute boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.

Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saute mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.

Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

Cooks' note: Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.

from Epicurious

Yield: 8 servings

Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)

Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.

• 3 1/2 pounds top blade steak 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
• table salt and ground black pepper
• 3 tablespoons vegetable oil
• 2 pounds yellow onions (about 3 medium)
• 1 tablespoon tomato paste
• 2 medium cloves of garlic minced or pressed through garlic press (about 2 teaspoons)
• 3 tablespoons all-purpose flour
• 3/4 cup low-sodium chicken broth
• 3/4 cup low-sodium beef broth
• 1 1/2 cups beer 12-ounce bottle or can
• 4 sprigs fresh thyme tied with kitchen twine
• 2 bay leaves
• 1 tablespoon cider vinegar

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.

2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.

3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

from Cooks Illustrated

Yield: 6 servings

Pot Roast Pasta (Stracotto)

A stracotto is actually a stew, long simmered to concentrate the juices of the meat into a dense flavor. When spooned over tubular pasta, the bits of meat that have not disintegrated nestle into the cavities. Over flat noodles, the full-flavored sauce will cling to the tender ribbons.

• 3 tablespoons olive oil
• 2 pounds beef bottom round roast
• 1 1/2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 cloves garlic, slivered, plus
• 1 teaspoon minced garlic
• 1 cup homemade beef stock or canned broth
• 1 can (28 ounces) plum tomatoes, drained
• 3 tablespoons tomato paste
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 1/2 cup dry red wine
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 pound penne or pappardelle

1. Heat the oil in a Dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside.

2. Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes. Remove the vegetables and set aside.

3. Set a rack in the bottom of the pot and place the roast on top. Pour the stock into the pot. Bring it to a boil, reduce the heat, cover, and simmer for 1 hour.

4. Preheat the oven to 350 degrees F.

5. Remove the roast and the rack from the Dutch oven, and cut the meat into 1/4-inch-thick slices (they will be quite rare). Return the slices to the pot, layering them evenly.

6. Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 teaspoon minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, transfer to the oven, and bake, covered, until the meat falls apart, 1 1/2 hours.

7. Remove the meat and bay leaf from the pot, and allow to cool slightly. Discard the bay leaf. Shred the meat and return it to the pot. Add the parsley, and heat through.

8. Bring a large pot of water to a boil. Add the pasta, and cook at a rolling boil until just tender. Drain. Serve the stracotto over the hot pasta.

Makes 6 portions

from The New Basics Cookbook

Roast Beef with Chutney on Rye

• 1 1/2 pounds cold rare roast beef, thinly sliced
• 8 slices country rye bread
• 2 large beefsteak tomatoes, thinly sliced
• 12 arugula leaves
• 1/2 cup Old Farmhouse Chutney

Makes 4 sandwiches.

Divide the roast beef evenly among 4 slices of rye bread. Top each portion with 2 or 3 tomato slices, 3 arugula leaves, and 2 tablespoons of chutney. Top with the remaining bread and serve.

Optional: add some sharp cheddar or Gorgonzola for an even heartier sandwich.

from The Stonewall Kitchen Cookbook

Sirloin Steaks with Blue Cheese Walnut Butter

• 6 large cloves garlic, peeled
• 1 tablespoon crushed dried rosemary
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons papper
• 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
• vegetable oil for oiling grill rack
• Blue Cheese Walnut Butter

Combine garlic, rosemary, salt, and pepper in a food processor or blender and process several seconds until mixture resembles a thick paste. Pat steaks dry and rub each side with some of the garlic paste. Place steaks on a platter and let stand at cool room temperature for 30 minutes.

When ready to grill steaks, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire. Grill steaks 4 to 6 minutes per side for medium-rare (internal temp 145F). Remove and let stand for 3 minute.

Halve each steak and top each portion with some of the Blue Cheese Walnut Butter.

Serves 6

from The Big Book of Backyard Cooking

Garlic-Scented Sirloins with Red and Yellow Pepper Relish

• 1/3 cup olive oil
• 4 large cloves garlic, peeled
• 4 1/2 teaspoons chopped fresh thyme
• 4 1/2 teaspoons chopped fresh rosemary
• 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
• salt
• pepper
• Red and Yellow Pepper Relish

Combine 1/3 cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.

Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for hot fire (high temperature). Grill steaks 4 to 6 minutes per side until rosy-pink inside for medium rare. (Internal temp should be 145F). Halve each steak and top with relish.

Serves 6

from The Big Book of Backyard Cooking

Cheeseburgers

• 1 1/4 pounds 100 percent ground chuck
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• ketchup
• Muenster or American cheese, sliced
• Buns and desired toppings

4 servings

Beef Kebabs

• top blade or top sirloin steak
• olive oil
• garlic
• salt and pepper
• red, orange, or yellow bell peppers, or a combination
• red onion
• cherry tomatoes

Hearty Beef Stew

• 3 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 medium-large onions, chopped coarse (about 2 cups)
• 3 garlic cloves, minced
• 3 tablespoons flour
• 1 cup full-bodied red wine
• 2 cups chicken stock or low-sodium chicken-flavored broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 6 small boiling potatoes, peeled and halved
• 4 large carrots, peeled and sliced 1/4 inch thick
• 1 cup frozen peas (6 ounces), thawed
• 1/4 cup minced fresh parsley leaves

Make this stew in a large, heavy-bottomed soup kettle measuring at least ten inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches rather than two.

1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; saute until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to saute about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.

2. Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, 1 1/2 to 2 hours. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)

3. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.

variations:

BEEF STEW WITH BACON, MUSHROOMS, AND PEARL ONIONS

Rather than the portions of liquid in Hearty Beef Stew, use equal portions of red wine and stock (one and one-half cups of each). Instead of the frozen pearl onions called for here, you can use an equal amount of fresh pearl onions that have been blanched, peeled, and steamed.

1. Follow recipe for Hearty Beef Stew, making the following changes: Before preparing beef, fry 4 ounces sliced bacon, cut into small dice, in bottom of kettle until brown and crisp. Drain bacon, reserving bits and drippings. Substitute drippings for oil when browning meat. Return bacon to kettle with stock, bay leaves, and thyme.

2. Omit potatoes, carrots, and peas. Heat 2 tablespoons of reserved drippings in large skillet until hot and add 1 pound white mushrooms, quartered; saute over high heat until browned, 5 to 7 minutes. Remove from skillet, then add 1 cup (8 ounces) frozen pearl onions, cooked according to package directions. Saute until lightly browned, 2 to 3 minutes. When meat is almost tender, 2 to 2 1/2 hours, add mushrooms and pearl onions to stew. Cover and return to oven. Cook until meat and pearl onions are tender, 20 to 30 minutes longer. Stir in parsley, adjust seasonings, and serve.

BEEF STEW WITH TOMATOES, ORANGE ZEST, AND OLIVES

1. Follow recipe for Hearty Beef Stew, making the following changes: Substitute 1 cup chopped tomatoes with their juice for 1 cup of the stock. Add two strips orange zest when adding stock. Substitute equal portion herbes de Provence for the thyme.

2. Omit potatoes, carrots, and peas. Stir in 1 cup black olives such as Kalamata to fully cooked stew. Cover and let stand 5 minutes. Stir in parsley, adjust seasonings, and serve.

BEEF STEW WITH TOMATOES, CINNAMON, AND CLOVES

1. Follow recipe for Hearty Beef Stew, making the following changes: Stir in 1 tablespoon tomato paste after flour has colored. Substitute 1 cup tomatoes for 1 cup of the stock and add 1 teaspoon ground cinnamon and 1/8 teaspoon ground cloves along with stock, bay leaves, and thyme.

2. Omit potatoes, carrots, and peas. Heat 1 tablespoon oil in medium skillet; add 1 cup frozen pearl onions, cooked according to package directions, and sauté until lightly browned, 2 to 3 minutes. When meat is almost tender, 2 to 2 1/2 hours, add pearl onions and 1/3 cup currants to stew. Cover and return to oven. Cook until meat and pearl onions are tender, 20 to 30 minutes longer. Stir in parsley, adjust seasonings, and serve.

6 servings

Charcoal-Grilled Steak Tips with Garlic, Ginger and Soy Marinade

Tastes like Orange Beef

4 servings

• 2 pounds sirloin steak tips, trimmed of excess fat
• Orange wedges for serving
• Garlic, Ginger and Soy Marinade
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 3 tablespoons toasted sesame oil
• 3 medium garlic cloves, minced
• 1 1-inch piece fresh ginger, minced
• 2 tablespoons dark brown sugar
• 2 teaspoons grated orange zest
• 1/2 teaspoon red pepper flakes
• 1 medium scallion, sliced thin

1. Combine marinade ingredients in small bowl.

2. Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.

3. About halfway through marinating time, ignite about 6 quarts (1 large chimney) charcoal briquettes and burn until covered with thin coating of light gray ash, 20 to 30 minutes. Create two-level fire by spreading single layer of coals over half of grill bottom and arranging remaining coals in layer several briquettes high over other half. Position grill rack over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grill rack clean with wire brush. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds).

4. Remove steak tips from marinade and pat dry with paper towels. Grill, uncovered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4 to 5 minutes for medium-rare (about 130 degrees on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to grill to desired doneness.

5. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias; serve immediately with lime or orange wedges.