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We made a lot of grilled flap steak the other night that had a simple marinade of soy sauce and some Montreal Steak seasoning on it. I decided to chop up the left overs and make a beef pie with some vegetables, nice, quick and easy dinner.

• 2 cups chopped grilled steak
• 1 potato, peeled chopped and boiled
• 2 carrots, peeled and diced small
• 1 onion, diced small
• 1/2 cup frozen peas
• 1/2 cup beef broth
• 2 tbsp flour
• 1 tbsp chopped rosemary
• salt and crushed black pepper to taste
• 2 ready-made pie crusts (from the refrigerator section of your local market)

Preheat oven to 350˚. In a large bowl add all the ingredients and mix well to incorporate completely. The broth and flour should make a nice slurry to coat all and when cooked create the gravy in the pie shell.

Line the bottom of the greased pie pan with a pie crust and press to form. Using a fork, prick several holes and bake for 12 minutes. Remove from oven and pour in the beef pie mixture. Cover with remaining pie crust and crimp the edges to seal completely. Cut small slices to vent the top and back per pie crust instructions.

Tags: beef
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Basil Pesto recipe:

• 3 cups fresh basil leaves, packed
• 3/4 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1 cup extra virgin olive oil
• 3/4 cup pine nuts or walnuts
• 4 medium sized garlic cloves
• Salt and freshly ground black pepper to taste

Add all ingredients except for olive oil to food processor. Blend with pulsing motion for a minute and slowly add the oil in a steady stream to blend thoroughly. This makes 1 cup of fresh basil pesto which can be used over hot pasta or as a dipping sauce.

Tags: basil
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I love a quick meal that doesn’t leave too full, has no “side dish”, which usually is carbs and tastes fresh and clean. Chinese food is usually my choice and here is a simple and tasty dish!

• 1 lb round steak cut into thin strips
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 cloves chopped garlic
• 1 tbsp freshly grated ginger
• 1 tsp black bean paste
• 1 tsp red pepper flakes
• 1 tbsp honey
• 1 red, green bell pepper each, chopped
• 3 ribs celery, chopped
• 1 medium onion, chopped in half, then sliced
• 2 tbsp vegetable oil
• 1/2 cup beef broth
• 1 tbsp cornstarch
• sesame seeds for garnish

In a mixing bowl add the first eight ingredients and set aside for 15 minutes to marinade.Chop the vegetables in the meantime into bite sized pieces and heat a wok until several drops of water skip and steam when thrown in the pan – it’s ready!

Brown the meat quickly in the oil and stir often. Next, add the vegetables and stir to coat evenly and begin to cook for several minutes. Add the broth/cornstarch mixture to the wok and stir quickly as sauce will begin to thicken.

Serve with rice if you want but this is good on it’s own.

Tags: beef, Chinese, stir fry, wok
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So the other day we got a wild hair and decided after watching Brian Boitano’s cooking show to make our own pizza oven.

It was simple really, just headed over to Home Depot and purchased 18 clay bricks, the ones that are half the width of regular red clay bricks. When we returned home we then lined the sides and bottom of our BBQ grill and voila! instant brick oven. It cost about .17 cents a brick, too. Nothing to it. Dave also made the 2 side ones that ended where the lid closed cut on the diagonal to seal the deal nicely.

Once you make your dough, recipe below, or get a pre-packaged one from the deli refrigerator section of your market, you add whatever toppings you want and enjoy.

• 3/4 cup warm water
• 1 1/2 oz fresh yeast
• 1 tbsp honey
• 1 tsp salt
• 1 tbsp plus 1 tbsp olive oil
• 3 1/2 cups flour
• cornmeal to dust pizza stone

In a large kitchen mixer place the water and yeast in a large bowl and stir until dissolved. Next add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix until it becomes a loose batter. Add 2 more cups of the flour and mix on low for 2 to 3 minutes or until it form a ball around hook and pulls from sides.

Take the dough off the rook and scrape inside of bowl and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in the cleaned mixing bowl that is lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Tags: pizza
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OK, here is my version of savory, braised shorts ribs. Not in your typical tomato based, red wine sauce, but in a white wine and herbed sauce with vegetables. Recently, I just got a new Dutch oven by Le Creuset and wanted to break it in with a traditional French recipe a la Kevin!

• 4- 4″ short ribs
• 3 tbsp bacon fat or oil
• salt and freshly ground black pepper
• 2 carrots, peeled and chopped
• 3 ribs celery, chopped
• 1 large onion, chopped
• 1 tsp red pepper flakes
• 3 bay leaves
• 1 bunch thyme
• 3 sprigs of fresh oregano, chopped
• 3 cloves crushed garlic
• 1 cup dry white wine
• 1 cup water
• 1 can Campbell’s Condensed Golden Mushroom Soup
• 6 medium red potatoes
• 2 parsnips, peeled and chopped

Preheat oven to 350˚

In a dutch oven, add the bacon fat and melt completely. Add the short ribs and brown completely on all sides. Drain on a paper towel, salt and pepper and let rest as the next stage is prepared.

Add 1 tbsp of oil to the pan and add the chopped onion, celery and carrots. Let sweat for a few minutes and add the garlic and red pepper flakes. Next add the wine, water and mix in the condensed soup. Stir to incorporate completely. Finally add the bay leaves, oregano and wrapping the thyme into a bundle, toss in the pot.

Next place each short rib in the pot nestled in between the vegetables. Add the red potatoes and parsnips. Push this down and make sure there is enough liquid to cover. Bring to a boil and remove from heat. Place the pot into the oven and bake for 3 hours.

Remove the braised short ribs from the vegetable mixture and keep warm. Let the mixture cook down, lid removed, for 20 minutes to condense the sauce. Place ribs in a bowl, pour vegetable sauce mixture over and enjoy!

Tags: short ribs
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