1⁄4 lb unsalted butter
2 tablespoons chopped onions
1 garlic clove, finely chopped
2 tablespoons whiskey (I like Jack Daniels)
1 tablespoon Worcestershire sauce
1⁄2 teaspoon dry mustard
1 dash Tabasco sauce, if desired but recommended (optional)
Trim away any excess fat from the steak or steaks.
Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
Heat a heavy iron skillet over high heat.
Grease the skillet with a piece of the fat trimmed from the steak.
Toss in about half the salt.
Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
Reduce the heat to moderate and cook the steaks as desired.
Remove to a warmed platter.
Make the sauce.
Pour off fat from the skillet.
Melt the butter in the skillet over low heat.
Add the onion and garlic and cook slowly until soft, stirring often.
Add the remaining ingredients and simmer for 1 to 2 minutes.
Pour over the steak or steaks and serve.
1 head green cabbage
1 1⁄2 tablespoons olive oil
2 -3 large garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
Rub both sides of cabbage with smashed garlic.
Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
1 (12 ounce) can refrigerated biscuits (The flakey are good or Grands)
2 tablespoons olive oil
1 lb ground beef (chuck or ground turkey or chicken or lamb)
1⁄2 onion, minced
1 1⁄2 teaspoons salt
1 teaspoon cracked black pepper
1⁄2-1 tablespoon minced garlic
2 tablespoons all-purpose flour
1⁄2 cup beef stock (or chicken or turkey or vegetable)
1 cup frozen mixed vegetables
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary leaf
1 1⁄2 cups leftover mashed potatoes (or use instant or storebought in a pinch)
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese
Preheat oven to 425 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!
2 lbs of Lamb or beef stew meat
2 bottles of your favorite Irish Ale
6-8 cups of stock (I used beef)
3 large carrots peeled and chopped
2 stalks of celery chopped
1 lb of baby red skin potatoes halved
1 large yellow onion diced
2 cloves of minced garlic
1 herb bouquet
1/2 lb of bacon chopped
3/4 a cup of Barley (quick cooking)
2 tbs of tomato paste
1 ham hock (optional)
1/2 cup of flour
In a Dutch Oven fry your bacon pieces until crispy. Remove from pan and lay on a paper towel to cool and drain.
Pat your stew meat dry with paper towels. Then dredge through your flour. Toss into you Dutch Oven with the left over bacon grease. Fry meat on medium heat until it has browned and is lightly crisp on the outside. Remove meat from the pan.
Toss all of your vegetables into the dutch oven, saute in drippings until the onions are starting to caramelize (about 15 minutes).
Add 1 bottle off your ale into the pan, stir with a wooden spoon to get all of the little bits of the bottom of the pan. Add your meat and bacon back into the dutch oven. Pour second bottle of ale and 4 cups of your stock into the pan. Add in ham hock, minced garlic, tomato paste, and herbs.
Bring to a boil. Reduce heat to medium/low and simmer for 3-4 hours. Stir every half hour or so. You can add the additional stock if it thickens too much while cooking.
About 20 minutes before serving add in your barley.
Remove ham hock and herb bouquet. Serve with freshly snipped herbs on top. (I had a bit of dill and chive).