Teriyaki Beef

About 4 lbs of tri-tip beef steak
1 cup Hawaiian "Huli-Huli" sauce

Combine steak and Huli-Huli sauce in a leak-proof ziploc bag and marinate for 24 hours. Grill on an open flame until medium-rare. Cut into bite-size strips (or chunks) and serve over white rice.

Kalua Pork
Dig a pit in the middle of your backyard lawn. Then build a fire in the pit... no, not really. Just get your crockpot out 24hrs in advance of serving this.

1 pork roast (about 5 lbs)
2 tbs Hawaiian sea salt
1 tbs liquid smoke flavoring

Combine ingredients in crock pot about 18-24 hours before serving. Turn crockpot on low and simmer until pork is tender. Pull pork apart with two forks and serve over steamed white rice.

(Note: QFC sells Hawaiian sea salt; it is mixed with purified Hawaiian Alae Red Clay.)

Biff's Pot Roast
A very easy Sunday meal... prepare this in the morning and let it cook all day. It will fill up the house with a wonderful aroma.

One 7-8 lb beef chuck pot roast
6 to 8 medium-sized potatoes
Several carrots
One large onion
A couple cloves of garlic
About 8 ounces of red wine
One small bouquet garni
Some water
salt
pepper

Cut onion and carrots into ½-inch chunks. Place in bottom of crockpot with minced garlic. Add wine and herbs. Add enough water (or more wine) to cover onions and carrots. Place roast on top of onion, carrots, and herbs. Peel potatoes. Cut potatoes into chunks and pack around the side of the roast. Add salt and pepper. Turn crock pot on high. Slow cook for about 5-6 hours.

For gravy: drain liquid into liquid measuring cup. Add water equal to half measured liquid volume. Whisk in 1 tsp flour for every 1 cup liquid and transfer to saucepan. Bring to boil and stir constantly until slightly thickened.

Serve meat with tomato relish. I like the stuff that was always in my Grandma Berrett's fridge called "Homade Chili Sauce" that is packaged in a clear glass spherical jar with a white cap. (Look for it at the Pine Lake QFC next to the BBQ sauces at the end of the aisle.)

Biff's Basic Roast Beef
QFC was having an insane sale on beef roasts earlier this week (like 99¢/lb or something).

one 3-4 lb boneless round beef roast
about 1 tsp onion flakes (or onion powder)
about 1 tsp garlic powder (or garlic salt)
about 1 tsp oregano
about 1 tsp basil
about 1 tsp salt (omit if using garlic salt)
about 1 tsp pepper

Combine spices. Dry rub on beef roast. Pre-heat oven to 425° (use convection roast setting if possible). Place pork roast directly on a shelf rack (with a drip pan on a shelf beneath the rack on a lower shelf) and roast for about 8 minutes to sear the outside (see picture). Lower temperature to 350° and roast (using non-convection heat) until meat thermometer reads 150°, or approximately 2 hours. Baste roast occasionally with Worcestershire sauce. Let roast stand for 15 minutes before serving.

Serve with mashed potatoes and roasted (or steamed) vegetables. For gravy:

½ cup boiling hot water
¼ cup red wine
1 cup beef broth
1 tbs flour
salt to taste

Pour boiling hot water in drip pan and whisk to loosen particles. Whisk flour into broth and combine with drippings/water mixture and wine in a 2-quart saucepan. Bring to boil. Serve gravy hot.

Biff's Barbecue Pork Roast
This is pretty easy to make.

one 3-4 lb boneless pork roast
about ½ cup of your favorite BBQ sauce or marinade (or more if necessary)
about ¼ cup wine (I used a White Zinfandel today)

Either the day prior or the morning of the meal, place pork roast, your favorite BBQ sauce (I prefer the Tom Douglas "Rub with Love" stuff), and wine in a 1-gallon zip-lock bag. Vacuum seal (if available). Marinate for at least 8 hours.

Pre-heat oven to 425° (use convection roast setting if possible). Place pork roast directly on a shelf rack (with a drip pan on a shelf beneath the rack on a lower shelf) and roast for about 8 minutes to sear the outside. Lower temperature to 350° and roast (using non-convection heat) until meat thermometer reads 160°, or approximately 2 hours. Baste roast occasionally with BBQ sauce. Let roast stand for 15 minutes before serving.

Serve with mashed potatoes and roasted (or steamed) vegetables. For gravy:

½ cup boiling hot water
¼ cup wine
1 cup broth (chicken works)
1 tbs flour
salt to taste

Pour boiling hot water in drip pan and whisk to loosen particles. Whisk flour into broth and combine with drippings/water mixture and wine in a 2-quart saucepan. Bring to boil. Serve hot.

Roast Pork with Blackberry Mustard Sauce and Gingered Apples
This meal got high marks from our party guests this evening. I improvised pretty much all of it after reading a few recipes in books by Williams-Sonoma, the ex-con Martha Stewart, as well as on-line. Here it is - to the best of my recollection:

For the pork roast:

one 3-4 lb pork rib roast
about 1 tbs thyme
about 1 tsp ground ginger
about 1 tsp ground mustard
about 1 tsp ground sea salt
about 1 tsp ground pepper
about 1 tsp garlic powder
about ½ tsp cumin
about ¼ tsp cardamon
olive oil

Pre-heat oven to 350°. Combine spices. Rub spice mixture on rib roast (reserve about 1 tbs of the mixture for the blackberry mustard sauce - see below). Heat olive oil in a non-stick frying pan. Brown pork roast in frying pan. Place roast in oven and cook until meat thermometer reads 160°, or approximately 2-2½ hours. Baste pork roast with blackberry mustard sauce (see below) in oven as roast nears the end of the roasting time and once again after the roast has been removed from the oven. Let roast stand for 15 minutes before serving.

The blackberry mustard sauce:

about 1½ cups blackberries
about 3 tbs stone ground mustard
about ½ cup fruit juice (I used the Kirkland/Hansen "Berry Blaze" - available at Costco)
about ½ cup white wine (I used Ariel Chardonnay - available at Trader Joe's)
about 1 tbs spice mixture (see above)
about 1-2 tsp cornstarch

Combine all ingredients except cornstarch in a 1-quart saucepan. Bring to boil, stirring occasionally to break up blackberries. Strain mixture to remove seeds (optional). Combine cornstarch with about one or two tablespoons of the hot liquid and mix thoroughly to remove clumps. Add cornstarch mixture to sauce and bring to boil stirring constantly. Baste roast with thickened sauce (see above). Serve remaining sauce on table as a condiment (yum yum!).

For the gingered apples:

2-3 gala or fuji apples, sliced (about 1 pound)
4 tbs unsalted butter
2 tbs brown sugar
1 tsp ground ginger
1 tbs blackberry mustard sauce (see above)
1 tbs water

In a sauté pan, melt butter over medium heat. Add apple slices and sauté, stirring and tossing, for about 3-4 minutes. Add brown sugar and ginger and continue to sauté for another 5 minutes. Reduce heat, add blackberry mustard sauce and water. Simmer until apples are almost tender and translucent around the edges - about 5-10 more minutes.

Slice roast. Serve with blackberry mustard sauce, gingered apples, and Biff's Roasted Vegetables (omit the rosemary).

(Note: many ingredient amounts are approximated until I can replicate the recipe with exact measurements).

Filet Mignon
This is Kristy's favorite dinner.

2 10oz filet mignon, 1½-inch thick
2 shallots, minced
½ cup white wine
1 tsp lemon juice
4 tbs butter
2 tsp parsley, chopped
salt and pepper to taste

In small saucepan over medium heat, cook shallots in wine and lemon juice until almost all of the liquid has evaporated. Cool completely. Cream cooled shallot mixture, parsley, salt, pepper, and butter in small bowl. Form until a cylinder, wrap is waxed paper, and chill until firm.
Slice thin disk of butter onto one side of filet mignon, broil for 8-9 minutes. Repeat on other side for another 8-9 minutes. Remove from oven and grill over high heat for 1-2 minutes on each side. Plate with a fresh pad of the seasoned butter. Serve with bernaise sauce and steamed asparagus.

Vegetable Barley Soup with Pork
While preparing Bertha's Ribs, the stock produced when tenderizing the ribs is an excellent base for a hearty vegetable soup. So don't throw it away!

6 cups pork broth
2 boneless pork chops
1 onion
1 cup diced carrots
1 clove garlic, minced
½ cup diced celery
½ cup barley
½ cup dried beans (I use lentils)
½ cup long grain wild rice
1 tsp basil
1 bay leaf
dash Tabasco hot pepper sauce
salt and pepper to taste

After preparing Bertha's Ribs, reserve the liquid used to tenderize ribs; pour liquid into two 2-quart juice containers (or one large 4-quart juice container if you have one). Refrigerate until fat separates and hardens. Skim fat from surface of liquid and discard. Supplement the liquid with water (or canned broth) to make 6 cups. Place all ingredients in crockpot and cook on low for 6-8 hours. Break apart pork chops into chunks before serving.

(Update Mon Jun 25 16:34:46 PDT 2007 // fixed for grammar)

Biff's Slow Cooked BBQ Pork
Be sure to plan ahead, this takes about 12 hours of cooking time.

7-8 lb boneless pork shoulder roast
1 large orange
3-4 cloves garlic
olive oil
¼ cup dried sliced onion
1 tsp ground cloves (optional)
salt
pepper
1 12oz bottle barbecue sauce

Zest orange. Mince garlic. Place roast in crock pot, rub with olive oil, minced garlic, and orange zest. Add ground sea salt and pepper according to preference and season pork. Add one 12oz bottle of top quality barbecue sauce (don't use the super sweet high fructose corn syrup sauces like Kraft, et al). I like the stuff put out by Tom Douglas, see here. Juice orange. Add orange juice, dried onion, and ground cloves to crock pot (check ingredients in barbecue sauce... no need to add cloves if cloves are included in the barbecue sauce).

Turn crock pot on high. Slow cook for 9-12 hours. Pull pork apart and serve.

Mom's French Stroganoff
While growing up, Mom's french-style stroganoff was one of my favorite meals to eat. I whipped some up from my Mom's recipe tonight. It was just as good as I remember. Delish.

I modified her recipe slightly (halved it, and then added a few things). But it is essentially my Mom's:

2 tbs butter
2 tbs flour
1 6-oz can tomato paste
½ cup sour cream
2 cup beef broth
½ onion, chopped
1 clove garlic, minced
½ lb New York or Round steak, cubed
1 tsp tarragon
olive oil
salt
pepper

Melt butter in 2-quart sauce pan. Add flour and cook until dark golden brown in color. Add tomato paste and sour cream; stir well. Add beef broth and bring to boil; then let simmer.

Meanwhile, in a 3-quart sauce pan brown onion and garlic in olive oil. Cook until onion is slightly translucent. Add steak and tarragon. Brown meat. Add sauce to onion/steak mix and simmer for 10 minutes. Add salt and pepper to taste. Serve over rice.

(Update Sun Oct 12 17:17:51 PDT 2008 // halved the butter and flour again per Mark)

Biff's Grilled Hot Dogs
My son Berkeley prefers to eat hot dogs cold, straight from the fridge (his favorite are the Oscar Mayer Cheese Dogs). However, if I have the time, I prefer my hot dogs grilled, served on a toasted whole wheat bun, and topped with grilled onions, grilled green and yellow peppers, sauerkraut, dill relish, a healthy serving of yellow mustard, and just a hint of ketchup (see image at right). Here is what is needed for the perfect grilled hot dogs:

1 package hot dogs, bratwurst, etc
1 package whole wheat hot dog buns
1 medium-sized sweet onion
1 yellow pepper
1 green pepper
olive oil
celery seed
fresh ground pepper
sauerkraut
dill relish
yellow mustard
ketchup

Preheat grill; medium to high heat.

Slice onion into ¼" thick slices and cut peppers lengthwise into ¼" to ½" slices. Combine several tablespoons of olive oil with a teaspoon or two of celery seed and some fresh ground pepper. Mix to combine. Generously brush each onion slice with oil mixture. Add cut peppers to remaining oil mixture and toss to combine.

Insert skewer into each onion slice along outside edge and push through center to opposite side. Skewer peppers through center (8 to 12 peppers per skewer depending on length of skewer). Grill onions and peppers until tender but not soggy.

Grill hot dogs and toast hot dog buns on grill. Serve with grilled onions, grilled peppers, sauerkraut, dill relish, mustard, and ketchup. Enjoy!

(Update Tue Sep 20 10:47:47 PDT 2005 // forgot about the dill relish... sacrilege!)

Bertha's Savory Barbeque Ribs
I got this recipe from Bertha (my mother-in-law) which I used for our Memorial Day barbeque party and as recently as last weekend. Previously I had this prejudice against barbequeing ribs as I was under the presumption that they are difficult and messy to prepare. In truth, barbeque ribs are pretty easy to whip up, you just need to plan ahead.

Tenderizing the Ribs. Go to Costco and buy a package of their baby back ribs. The package includes three strips of about 16 ribs which is enough to serve 7 or 8 adults. Depending on the size of the package, it should cost between $25-$30. Place the ribs in an 8-quart stock pot and cover with water. Add a generous amount of salt, pepper, and garlic powder. Place over high heat and bring to boil. Turn heat down to medium-low and simmer on a low boil for about 2 hours.

Preparing the Barbeque Sauce. Mix the following ingredients in a medium-sized sauce pan and slowly bring to a boil.

¾ cup ketchup
¼ cup molasses
1 cup dark brown sugar
½ cup coconut milk
½ cup pineapple juice
1 tsp dry mustard
2 tbs vinagar
¼ tsp garlic powder
1 tbs teriyaki sauce
2 dashes Worchestershire sauce
1 tsp soy sauce
1 tbs cornstarch
smoky hickory flavor to taste (not too much!)

Tip: Whisk the mustard and constarch into the pineapple juice to avoid clumping (promoted from comments... good idea Mark!).

Bertha's original recipe calls for 1 cup ketchup and no molasses; ½ cup Kearns Coconut/Pineapple juice (which apparently isn't available in my market); and no cornstarch. The ingredient list above respresents my modifications to her original.

Grilling the Ribs. Remove the ribs from the stock pot. Place rib strips with the meat side facing down on a cutting board and carefully cut into individual ribs (you can grill the rib strips as a whole if you like, but I like to maximize my sauce to rib ratio). Dredge each rib in sauce and place on grill. The ribs are already cooked, the goal is to carmelize the sauce... making them lip-smacking good. Turn ribs occasionally and rebaste as desired.

(Note: Reserve liquid from stock pot by pouring into two 2-quart plastic juice containers. After the liquid cools, remove the solidified fat, then freeze in freezer safe ziploc bags. The liquid makes a great base for vegetable barley soup.)