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Slow-Cook Pot Roast
Teriyaki Steak
Easy Stroganoff
Easy BBQ
Easy Horsey-Q sandwich
Tasty Garden Radishes
Pasta with wilted Dandelions and Kidney Beans
Cubed Steak
Chicken Fried Steak
Swiss Steak
Authentic Austrian Goulasch
Sweet Potato Hash Recipe
Creamy Sweet Potato-Pork Belly Soup (Revised)
Simple Italian Dressing
Braised Pork Roast with Scarlet Queen Turnips

Slow Cook Pot Roast

Ingredients
1 (2-pound) chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Organic canola oil
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar

Directions:
Preheat the oven to 200 degrees F. Place a wide, heavy iron skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan, then add the garlic. Stir constantly until garlic is translucent. Add the tomato juice and vinegar. Bring to a boil and reduce the liquid by half.

Place meat and sauce in a heavy casserole and cover with heavy-duty aluminum foil. Cook in oven for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Baked sweet potatoes make a delicious side dish for this pot roast. You can buy the plastic wrapped sweet potatoes in the produce section of your grocery store and microwave them for a quick meal, or roast them traditionally in the oven.

Teriyaki Steak

Ingredients:
1 1/2 pounds sirloin or other lean steak/roast
2 tablespoons balsamic vinegar
½ cup soy sauce
3 tablespoons brown sugar
3 tablespoons vegetable oil
1 inch fresh ginger root, thinly sliced or grated
1 red bell pepper, sliced into ½ inch strips
1 green bell pepper, sliced into ½ inch strips
1 sweet onion, sliced into ½ inch strips

Directions:
Partially defrost steak. Slice it very thinly on the bias, across the grain of the meat. Place the steak, vinegar, soy sauce, sugar, ginger and oil in a large ziplock bag. Push out the air and seal. Shake the bag to combine the ingredients. Refrigerate for 2 hours to 3 days.

Heat a wok or heavy cast iron skillet over a medium high heat until it is sizzling hot. Reserve ½ cup marinade. Toss a small handful of the steak into the skillet and stir until you don’t see any raw meat, 30 to 40 seconds. The less you cook it, the more tender the meat. Remove the steak to a serving dish. Repeat until all meat is cooked. If skillet becomes too dirty, wipe it out with a paper towel or rinse it under cold water. Allow it to become sizzling hot again before continuing.

While the meat is resting, place vegetables in the same skillet you used for the meat with ½ cup of the reserved marinade. Cover and steam briefly until vegetables are tender.

Serve steak and vegetables with rice.

Note: this technique for cooking lean beef can be varied with any marinade you like. I know someone who uses Italian dressing.

I also like to marinate the meat in a blend of lime juice, olive oil, garlic, cumin, salt and pepper to make fajitas.

Tasty Garden Radishes

Wash and trim as many radishes as you plan to serve. Cut each in half lengthwise. I usually serve about 1 bunch per person. Melt a tablespoon or two of butter in a skillet that has a lid. As soon as the butter begins to sizzle, toss in the radishes and cover with a lid.. Steam for about 1 minute. Take the lid off. Season with salt. Stir to coat the radishes with the butter and salt. Serve hot.

Special notes. Radishes are a member of the cabbage family and like many of those vegetables begin to smell awful if they are cooked very long. They also offer great nutritional benefits like cabbage. The goal of this recipe is to heat the radishes and coat them with the salt and butter. If they cook for more than 2 or 3 minutes they will begin to stink. I find that children love this dish if it isn’t over cooked.

Pasta with Wilted Dandelions and Kidney Beans

This is a very rustic recipe and is different every time I make it. I love the slightly bitter flavor of the dandelions which are very good for you.

2 slices pork belly or bacon 2 tablespoons extra virgin olive oil 2 to 4 cloves of crushed/minced garlic 1 or 2 bunches of dandelion or other greens One pound of cooked short pasta such as penne 1 can of kidney beans drained and rinsed ½ cup parmesan cheese (like all these ingredients, you can adjust this amount to your taste) Splash of balsamic or red wine vinegar Salt and Pepper

Cook one pound of pasta according to the directions on the box. Leave the pasta in a colander while you prepare the other ingredients. In the pot where you cooked the pasta, add your olive oil and pork. Cook over a medium low heat until crispy. Reserve the crispy pork for adding later. Add the garlic and cook until tender. Add the rinsed dandelions to the hot fat and stir until they are lightly wilted. Add your beans, pasta, cheese, vinegar, salt and pepper.

TASTE. When tasting the dish, you should think about the 4 things we can taste, namely sweet, sour, salty, and bitter. You should be able to detect each flavor without any one being overpowering. If you can’t detect one of the four, adjust your seasoning with a bit of brown sugar, vinegar, or salt. The bitter will come from the greens. If the dish is too bitter, add more salt and oil. If you can master this technique, you are a very high level cook…headed toward chef.

Cubed Steak - An American Tradition

Cubed steak is a favorite, traditional American food that many people have forgotten how to enjoy. When my grandparents talked about steak, I knew they meant cubed steak. It is almost always dredged in seasoned flour and fried. At this point, traditions vary around the country. In the South, we smother the crusty pieces in onion gravy and slow roast for a dish lovingly remembered as Chicken Fried Steak. In the North it can be slow cooked in either a brown gravy or tomato sauce and called Swiss Steak. I like to serve the fried steaks on a sandwich with mustard or horseradish sauce.

Ingredients:
4 pieces of cubed steak
1 cup or more all purpose flour
Olive oil
Salt and pepper to taste

Basic recipe:
Pre-heat a heavy skillet over medium-low heat. Liberally salt and pepper each steak on both sides. Dredge the steaks in flour to coat them well. Reserve two tablespoons of used flour if you will be making Chicken Fried Steak. Pour enough olive oil into the hot skillet to cover the bottom liberally. If your skillet becomes dry during cooking, add more oil. You need plenty of oil to produce a good crust. Turn the meat when you can see about an eighth inch of brown around the edges and there is a very brown crust on bottom. Turn with a spatula to keep the crust intact. Cook on the second side until pink juices come thru the surface. Turn the meat one more time to very quickly brown off those pink juices and remove to a serving dish. These steaks can be served as they are, or used to prepare Chicken Fried steak or Swiss Steak.

Chicken Fried Steak
By an unknown Southern genius

Ingredients:
One basic recipe of cubed steak
1 large, yellow skinned onion, sliced
Oil reserved from frying the steaks
2 tablespoons flour reserved from dredging the steaks
3 cups skim milk
Salt and pepper to taste

In the skillet where you cooked the steak, add a large, sliced, yellow-skinned onion. This should not be a Vidalia or other sweet type onion. If you only have a Vidalia type onion, just skip the onion and continue with your gravy. Sauté onion over a medium heat until translucent. Add 2 tablespoons of your reserved flour to the skillet. Stir everything together to form a loose paste with onion bits. If the paste looks clumpy, add enough oil to loosen it. Lower the heat and continue to stir and cook for 4 to 5 minutes. If your flour begins to brown take it off the heat earlier. Add 3 cups of skim milk. Raise the temperature again and stir while heating to a boil. If your gravy is lumpy, use a whisk to break it up. Salt and pepper to taste. Place steaks in an oven safe casserole and pour gravy over them. Bake in a 200 degree oven for two hours. My mother always served this with green peas cooked in butter and nested in a mound of mashed potatoes. UMM HMM GOOD!

Swiss Steak
Adapted by Anthony Stokes from Jean Cussigh

I’ve seen this dish prepared in both brown gravy and in a tomato sauce. I prefer the tomato sauce which offers a lot more nutrition. I adapted this recipe from an Italian friend of my mother who moved to the South from Michigan. I have to say this Yankee friend opened my Southern family up to a whole new range of flavors. Thank you Jean Cussigh.

Ingredients:
One recipe of basic cubed steak
1 28oz. can of diced tomatoes (If I don’t have home grown, I use Muir Glen organic)
1 28oz. can of water
½ cup of red wine (optional)
2 stalks of celery, chopped
2 carrots, chopped
2 medium onions, chopped
¾ cup chopped, fresh parsley leaves
1 tablespoon Worcestershire sauce
Salt and pepper

Combine the fried steaks in a slow cooker together with the tomatoes, ½ of the water, all the wine, celery, carrots, onions, and Worcestershire sauce. Simmer slowly for at least 2 hours, adding water if the sauce becomes too dry. Add the chopped parsley in the last 5 minutes of cooking and adjust for salt and pepper. Serve with egg noodles.

Authentic Austrian Goulasch
recorded and translated by Anthony Stokes

Many years ago I spent some time living and working in Austria. Every Austrian chef, cook, and Hausfrau has a favorite recipe for this hearty stew. My landlady, Frau Kronberger, taught me this recipe.

Frau Kronberger never used a written recipe but had several absolute rules about Goulasch. Always use an equal weight of onions and beef. Good Goulasch requires 9 krauter(herbs), but the choice is yours. Tomatoes never go into Goulasch. The rich red color comes from fried paprika, not tomatoes. And of course, the very best Goulasch includes lard.

I’ve tried to lay down the general outline of her Goulasch, but she would be the first to tell you, “Everything is to taste”. Measurements are never exact.

Ingredients:
2 to three pounds beef cut into 1 to 2 inch cubes for Goulasch or ½ inch cubes for Goulasch soup.
2 to three pounds of yellow or red onions sliced thinly 7 to 8 tablespoons lard (you can substitute various vegetable oils but the flavor will be less authentic.) 2 teaspoons kosher salt
½ teaspoon black pepper
2 teaspoons tumeric
5 to 6 cloves garlic, smashed
½ teaspoon thyme
½ teaspoon oregano ½ teaspoon sage ½ teaspoon rosemary 3 to 4 tablespoons paprika (Hungarian hot paprika is traditional) water

Directions:
Heat a heavy, deep, oven safe pot over a medium flame with 4 tablespoons lard, until a drop of water sizzles when it hits the fat. Add your meat in small batches, cooking until each side has a nice crust. Remove meat to a dish while you prepare the other ingredients. Fry the onions until they begin to brown. Return the browned beef to the pan and add all seasonings except paprika. Cover with 1 inch of water for Goulasch or 3 inches for Goulasch soup. If you are making soup, increase the amount of all 9 herbs by ½. Bring the mixture to a boil over a high heat and then transfer it to a 200 degree oven. Bake for 3 hours or until the meat is tender. Add more water if your Goulasch becomes too dry.

If making soup, leave the pot on the stovetop and simmer very slowly for 3 hours. Heat a small skillet with three more tablespoons of lard or other oil over a medium/high heat. Add the paprika to the sizzling oil and watch it turn bright red. Once the paprika is sizzling in the fat, add the entire mixture back to the stew/soup. Once refrigerated, this stew will keep for 5 days as long as you bring it back to a simmer before serving. It also freezes nicely for several months. Serve in bowls with a loaf of crusty French bread for sopping up the juices and wish your guests, "Guten Appetit!"

Sweet Potato Hash Recipe

This dish is delicious with eggs for breakfast or with a steak and salad for supper.

Ingredients:
3 medium sweet potatoes, cut into a half inch dice
1 medium yellow onion, cut into a half inch dice
1/2 cup sweet peppers, cut into a half inch dice
Coconut oil (or olive oil) to cover bottom of the skillet
1/4 teaspoon cayenne or other chilies (optional)
Salt and pepper to taste

Heat a large, heavy skillet over medium heat until a drop of water sizzles on it. Cover bottom of skillet with coconut oil. Add sweet potatoes, onions and peppers. Stir frequently until the potatoes are tender and crispy. Add cayenne, salt and pepper. Serves 2 to 4 people, depending on their appetites.

Creamy Sweet Potato & Pork Belly Soup

This recipe highlights my willingness to substitute. If you don’t have one ingredient you can usually use something else.

Ingredients:
1 lb sweet potatoes (or winter squash) peeled & cut into 1-inch chunks
1 onion, chopped
1½ cups peeled, diced parsnips (or carrots)
1 celery stalk, trimmed and chopped
2 tablespoon vegetable oil (or lard)
1/2 teaspoons curry powder
1 tablespoon flour (plain, self rising or whole wheat)
4 cups chicken (or turkey stock)
½ pound plus three strips pork belly (or bacon)
¼ cup heavy cream or half-and-half
salt
freshly ground black pepper (or ground red pepper)

Combine all vegetables in a large saucepan with the oil or lard. Cook over medium heat, stirring frequently, for 15 to 20 minutes until they begin to brown, then add the curry powder. Stir in the flour. Add about 1 cup of stock to mixture. Bring it to a simmer and cook covered for about 5 more minutes until the vegetables are tender. Remove the pot from the heat and stir in the remaining stock. Puree the sweet potato mixture with your favorite appliance. Pour the puree back into the saucepan.

Fry the pork belly or bacon until crispy. Remove it from the skillet and crumble all but three pieces into the soup. Taste for seasoning and adjust with salt and pepper as needed. Bring the soup back to a gentle boil and simmer for another 5 minutes while constantly stirring. Remove from heat and stir in the cream.

Serve the soup and garnish with crumbles of the reserved bacon.  Serves 6 people.

Braised Pork Roast with Scarlet Queen Turnips

This recipe celebrates pork in holiday style and works well with either a shoulder roast or a ham roast. When using a ham roast, I do like to top it will fat trimmings, bacon or even just a bit of lard to enhance the juiciness. If you are really serious, you can even cut little bits of fat into the lean meat to make it extra succulent. Temperature is extremely important with this recipe. Use a meat thermometer with an alarm and get the roast out of the oven at exactly 140 degrees. Even 5 degrees further will spoil your meal.

Ingredients:
1 ham roast of about 3 lbs
¾ cup soy sauce
1 cup pear preserves
4 tablespoons balsamic vinegar
1 inch piece of fresh ginger, grated
½ cup water
vegetable oil
2 lbs small-to-medium Scarlet Queen turnips, trimmed and washed. These can be halved, quartered or whole as long as they are cut into bite size pieces

Pre-heat your oven to 250 degrees. In a small pot, combine the soy sauce, pear preserves, vinegar and ginger. Bring to a simmer over high heat to allow the flavors to mingle, then remove from the heat and set aside. Dry the roast with paper towels. Rub enough vegetable oil on the surface of the roast to make it glisten, but not enough to puddle up.

Heat a heavy skillet over a medium heat for about three minutes. Place the roast in the hot skillet. Weight the roast down. I use a bacon press, but you can use a small plate with a can of soup on top. Once an even, brown crust is formed, turn the roast one time and weight it down to sear on the second side. Transfer the roast to an oven safe pan. Pour the soy mixture over the roast and add about a half-cup of water to the liquid in the pan. Insert a temperature probe to the center/thickest part of the roast without touching bone, and set the alarm to 140 degrees. Place the pan in the hot oven. When the alarm sounds, remove the roast to a platter and loosely cover with aluminum foil.

Transfer ¾ cup of the remaining sauce back into your large skillet. Add the turnips to the skillet and cover until the sauce has been simmering about 1 minute. Remove the lid and continue to cook, stirring frequently until the liquid reduces to a glaze and the turnips are completely coated and tender. If the turnips cannot be easily pierced with a fork, add a splash of water and continue cooking until they are tender.

Slice the pork and serve together with the turnips. Serve alone or over a bed of rice.

Anthony Stokes, 678-863-9612