Mustard & Herb Crusted top Sirloin Roast

A few weeks ago I had my in-laws up to watch a GeeGees football game on what we thought would be a nice but crisp and cool fall day. Therefore we packed mitts, blankets, tuques, warm beverages and in the end it turned out to be the hottest fall day ever, and we had to strip down to T-shirts. The team did fantastic beating Guelph to head to the playoffs. They will be playing Western this Saturday and I plan on being in attendance for what should be a great game.

Post game we headed back to my house to enjoy some fall appetizers and barbeque. We barbeque all year round in my house and many times I think a BBQ in the fall or winter is more exciting than summer. As much as I love sitting on my deck in the summer, and enjoying the aroma of grilled streak, fall and winter grilling is really cozy and comforting. Although the day had been warm, by the time the sun went down it was cool and felt like a fall evening. To make it even more enjoyable I set the deck up with our outdoor couch, lit a fire in the outdoor fireplace, poured some red wine and put a 3 lbs sirloin roast on the rotisserie. We served the roast with fall root mash and balsamic roasted heirloom carrots.

Mustard & Herb Crust

2 garlic cloves minced
2 tsp rosemary
2 tsp thyme
2 T grainy mustard

ground pepper
1 tsp olive oil

Mix all the ingredients together and rub on the roast. Let sit in the fridge for about 1-2 hours.

Preheat the grill to med-high heat (400F). Reduce heat to low to medium heat and roast it slowly for about 20-25 min per lbs. An internal temp of about 155F is good for medium done and 150 for medium rare.

Remove from grill and tent it with foil for 10 mins. Then carve up and serve with horseradish and sides.

In laws and husband watching the GeeGees game.

GeesGees on the side line

Apple chutney with cranberry and almond crackers.

Blue cheese, pears, apples, brie and walnuts with baguette.


Cozy Fire.

Chili-LIme Sweet Potato Fries with Chipotle Mayo

You cannot get a more classic American meal then burger and fries. This pair has been made famous from diners in the 50s and 60s and by the fast food movement which although began earlier grew in popularity in the 70s onward. The burger and fry combo has no bounds as it can be served as part of a backyard barbeque on a summer’s day, grabbed via drive-threw on your way out of town, or ordered in a five star restaurant, likely as a gourmet slider with fancy match-stick potatoes served with seasonal chutneys and aioli.

With so many fun things to do with burgers and fries, I thought I would bring the classic diner to my backyard. I used sweet potato for fries and added some complimentary spices and served these fries up with a spicy chipotle mayo. I just loved dipping my crispy sweet fries into creamy and spicy mayo. These fries were served with a classic beef burger. The plating was a large red basket lined with brown paper (could also use newspaper). It was fun to sit in the backyard eating burgers in fries in what felt like a dish plated at a Diner. I haven’t perfected the plating and will certainly be doing it again in the near future.

Chili Lime Sweet Potatoe Fries & Chipotle Mayo

2 medium sweet potatoes, sliced into fries

(keep on some of the skin for rustic look)
1 T olive oil
1 T lime juice
½ tsp chilli powder
¼ tsp cayenne
Salt and pepper

Preheat the oven to 425 F.

Once the potatoes have been cut up, place them in ice cold water for 30min in the fridge. Then drain the fries and pat them dry. This will help the outer part of the fries to get crispier. But noting the high sugar content of sweet potatoes the inner will inevitably remain soft, which is what makes them so tasty.

Note: Coating the outside of the fries with egg white is also a tip I heard of. I think it did help add a bit more crisp to the outside as well.

Add the oil, lime juice and spices to the fries. On a baking sheet covered with parchment paper line the fries without touching each other.

Bake for 30-40 minutes. Watch them carefully so they do not burn and flip them once during cooking. You may broil them at the very end for about 2 minutes, but be careful not to dry them out.

Check out this delicious burger recipe.

The 19th Hole: Steak and Potato

I was on vacation last week. Rather than my typical hiking and camping trips I was content to just relax at home. The weather was fantastic allowing me to get in gardening, painting, running, cooking, hanging out with friends and family and yes some golf.

I only get out a few times a summer, so it is pretty hard to improve my game with little practice and well let's face it little patience!!! During my week off I was able to get out two times and was very happy with my last game. Although I a long ways off from breaking 100, I definetly felt improved.

The best part of a round of golf is the 19th hole. Whether it is to celebrate a good game or drink away your pathetic excuse for 4 putting on a green, it is a great way to end the game.

My favorite place for the 19th hole is on my deck. My husband and I had a couple beers and opened a bottle of wine to enjoy with a perfectly grilled T-bone steak and baked potato.

Grilled Roast Beef

It has been a great week long vacation. Thus far I have enjoyed drinks with friends on the patio, soaking in a hot tub with a group of girls gabbing away, many barbecues and working in my backyard/garden. Today I will be helping put flagstone down the side of the house to make a nice new path leading to the backyard. Last night after a full day of activities (golfing and tidious errands) I chilled out on the deck and grilled a 2lbs roast beef.

Grainy Mustard Marinade

2 T grainy mustard

1 T red wine vinegar

1 tsp dried or fresh thyme or rosemary

Pre-heat grill to medium high. With marinade on beef, sear each side of the beef on the grill for about 4-5 min per side. Then if using a 3 burner grill, turn the middle burner off and turn the 2 side burners to medium. Grill the beef with indirect heat for about 45-60min for a 2lb roast. Internal temp of 140-145F for medium to medium rare.

Burgers & Bowling

My husband and I love to host theme nights. Even if it is just the two of us we are notorious for having some sort of theme. Be it Italian night where we listen to some Frank Sinatra, make homemade pizzas and watch the Sopranos; host a Mexican night with tacos, piñatas, burritos and sangria; Spanish wine and tapas night, or participate in an activity like skiing or hiking followed by a great corresponding meal (eg. Skiing and Spaghetti). This weekend we decided to do Bowling and Burgers. We rounded up about 12 friends to enjoy a couple hours of 10 pin bowling followed by a BBQ at our place. Having everyone contribute salads, dips, chips, made for a causal, low maintenance event. My husband made his spicy burgers for the occasion, which he has been perfecting over the years. They are moist with a great kick to them.

Spicy Burgers

2 lbs lean ground beef
2 minced garlic cloves
1 jalapeno, finely chopped
1 tsp crushed red pepper flakes
1-2 tsp ground cumin
1 egg, beaten
1/2 cup bread crumbs
2 tsp worcestershire sauce
salt and pepper to taste
1 T Frank's hot sauce
1 tsp paprika

Combine all ingredients into ground beef and mix together. Form patties using hands to desired size.

Preheat grill to high heat. Grill burgers over high heat about 5 minutes per side.

Burger Tips:

If using onions in your recipe, shred them rather than chop, so they cook at the same time as the beef. Chopped onions tend to stay raw in the pattie.

Do not over mix the burger patties. If you over work them they have a tendency to shrink and puff up.

Internal temp of meat should be 160F when done.

Do not push down on the patties with flipper, this just removes the flavor and moisture.

Veggie Burgers

Steak, Mushroom & Stout Pie

I love both the look and the convenience of individual pot pies. I find they look really elegant to serve company and are perfect for freezing and defrosting for single servings. In trying to figure out a good recipe for this pie I did a bit of research into its origin.

I found that Steak and Mushroom Pie is a traditional British dish and that Steak and Stout Pie has origins in Ireland. In Canada they have become traditional British Pub or Irish Pub dishes. The only thing that really seperates each dish from one another was the obvious fact that one uses mushrooms and the other a pint of stout. Leave it to the Irish to omit a vegetable in place of a good beer (although I have seem some variations with using both in them).

I love mushrooms and I love stout (especially cooking with it) and hence decided there was no reason to keep them apart. I adapted the recipe Steak & Stout Pie from the 2009 winter edition of LCBO Food & Drink. I doubled the recipe and added a combo of cremini and button mushrooms, and replaced the celery root with potatoes.

2 lbs good quality stewing beef or steak (I used blade steak as it breaks up nicely)
3 T all purpose flour
olive oil
2 tsp thyme
salt and pepper
2 cups white onions, coarsely diced
6 garlic cloves, minced
2 T tomato paste
2 cups carrots peeled and diced
2 cups white pototoes, peeled and diced
1 lbs mushrooms (cremini and button) sliced
1 can Guiness or stout (440ml)
2 cups beef broth

In a bowl add the flour to the beef to coat and add salt and pepper to flavor. In a large pot heat the oil over medium heat, add the beef and cook until browned, about 15 min. Remove from pot and set aside.

Add more oil if needed to the same pot and add the onions and garlic, cook 5 mins. Add thyme and tomato paste, stir. Cook 2 mins.

Add the stout and scrap up all the brown bits from the bottom of the pot. Add the beef broth and the beef. Bring to a boil and then let simmer covered for 45 minutes.

Add carrots, potatoes, mushrooms and simmer slightly uncovered for 60 minutes.

Fill individual ramekins and place puffed pastry on top of stew mixture (read directions on puffed pastry). Make sure to make slits with a nice in the puffed pastry. And brush with egg wash.

Place ramekins on a cookie sheet and bake in a preheated oven (400F) for 40-45min, until pastry is cooked and golden brown. Serve.

Spaghetti Squash with Meat Sauce

My holidays have unfortunately come to an end. It was enjoyable to spend a couple weeks at home. It allowed me to get things in order in the new house such as finish the basement, as well as to see many friends and family.

This past weekend I was able to enjoy spending time with my nephews (3) at Saunders Farm. Saunders Farm in autumn offers harvest fun by day and haunting activities by night and is a great place for kids, families and those that like to get a little spooked this time of year.

With my nephews being 9mths, 2yrs and 4yrs old the daytime harvest was of course the best time to see the farm. During the daytime Saunders Pumpkin Farm offers pumpkin patches, puppet shows, harvest hayrides and mazes. There is also a haunted house available to older kids and adults during the day. I am pretty much a wimp when it comes to these things, but am always willing to try them. So clutched to my partner we made our way through the dark corridors, where things jumped out at us, screams could be heard (other then my own), chainsaws and spooky children chanting. It was spooky enough during the day that I am not sure I could endure the Field of Screams at night, which is basically a haunted field you walk through at night. Eerie!

Being in a pumpkin patch can certainly put you in the mood for fall fare. Last year was the first time I tried a spaghetti squash and just loved substituting it for pasta, that way I could indulge in more garlic bread. It makes a nice autumn dinner when topped with spaghetti sauce.

1 3/4 pounds extra lean ground beef
1 cup chopped chopped onions
3/4 cup chopped celery
1 large garlic clove, minced
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 1/2oz) can beef broth
1 (6oz) can tomato paste
1 tsp hot sauce
1/2 tsp pepper
1/2 tsp dried thyme
1/8 tsp salt
1 large bay leaf
1/4 cup chopped fresh parsley
1 can or chopped fresh mushrooms

1. Cook meat, onions, celery and garlic in a large saucepan over med-high until browned. Drain mixture. Return meat to saucepan stir in tomatoes and next 7 ingredients. Bring to a boil, reduce heat and simmer uncovered for 35min. Stir in parsley cook 5 min.

Aerial view of mazes at Saunders Farm.

Beef and Pepper Stirfry

The market in fall is so amazing with it bright and beautiful colors. One stand had rows and rows of large bright looking peppers in which I could not resist but buy a few. Loving colorful dishes I wanted to make simple dish that was delicious and appealing to the eye. Stirfry are typically quick, easy and healthy. In university I ate my fair share of stir frys and swore them off for a long long time. As it has been a few years since I've eaten them regularly and my culinary skills have certainly improved from the chicken stock and no flavor stir fry I thought I'd give it a chance. I was pleased with the tenderness of the beef, the flavors of the ginger and cinnamon really seeped in. And of course fresh market vegetables not over cooked but still crispy. I think I could get use eating stir frys again. Especially noting that there are many sauces and flavors that I now know can make each one a bit unique.

1 lb top sirloin grilling steak
2 T soy sauce
1 T cornstarch
2 cloves garlic minced
1 T minced gingerroot
pinch of cinnamon
1 red pepper
1 yellow pepper
1 cup broccoli
1 cup cremini mushrooms
1 onion (white)
1 T olive oil
1/4 cup beef stock
2 T hoisin sauce
1 tsp sesame oil

Slice the beef up into thin strips. In a bowl mix together the beef, soy sauce, cornstarch, garlic, ginger and cinnamon. Let stand for about 20 min in the fridge.

Cut up vegetables into long strips.

In a large skillet heat the olive oil over high heat and add the beef, cooking until browned. Add the peppers, broccoli and onions. Cook for a few minutes. Add a bit of water if necessary (if sticking). Then add the mushrooms and cook for 2 more minutes.

Add remaining ingredients - stock, hoisin sauce, sesame oil and simmer for a few minutes until vegetables are still hard (do not wan them wilted).

Serve as is, or over rice. Sprinkle with sesame seeds for a nice presentation.

Korean Short Ribs in an Orange-Ginger Marinade

Although I grill all year round, the bbq season is coming to an end and I suspect I will be cooking indoors much more. I am looking forward to so many fall recipes. But before I delve into fall mode, I will post a few more bbq dishes.

Because I have barbecued so much this year I was looking for a change from typical bbq steak, so when I tried these short ribs at my sisters I could not resist but make them again. They are fast to prepare and only take a few minutes to cook, making for a good quick mid week dinner. I decided to make my own marinade which consisted of orange ginger flavors with a pinch of chili flakes to give them some heat. Despite how thin these ribs are they are tender and moist. Just be sure not to overcook them. These were served with herb oven roasted baby potatoes and ontario tomatoes.


Marinade

1/4 cup soy
1 T grated gingerroot
2 cloves garlic minced
1 tsp grated orange rind
1/4 tsp red chili flakes
1 tsp sesame oil
ground pepper

Combine mixture and pour over ribs. Marinade in refridgerator for 1 hour.

Preheat grill to medium high. Grill ribs for 2 minutes per side.

Oven Roasted Potatoes


10 baby red or white potatoes cut into wedges and again into halves
toss with rosemary, chili powder, pinch of cayenne, black pepper and olive oil.

Spread them out on a baking dish and cook for 35 minutes at 400F.

Grainy Mustard & Thyme Beef Kebabs

Getting ready for grill.

Mmmm grilled to perfection!

With the nice weather lately, I have been indulging in BBQ frequently. Last night I could not decide between lamb or steak kebabs. In the end the steak looked more appealing. I found a yummy sounding marinade for the beef at Martha Stewart's website. It called for two of my favorite flavors grainy mustard and fresh thyme. The beef was marinated for about 3-4 hours making it extremely tender and flavorful. I wanted the kebabs to have a nice colorful presentation and therefore choose bright colored vegetables like yellow pepper, red grape tomatoes, and green zuchinni. This is nice served over a bed of couscous or with a side of mixed greens.

1 pounds top sirloin steak
grape tomatoes
zuchinni
yellow bell pepper.
2 T olive oil
2 T grainy mustard
1 T red-wine vinegar
1 T fresh thyme leaves
salt and ground pepper

Slice the steak into 1" or larger cubes.

In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over the beef (and vegetables if desired, however I prefer just the beef marinated). Let marinade in the fridge for at leat 2 hours in the refrigerator, turning periodically.

Assemble the skewers about 4 long ones, alternating beef with vegetables (4-5 beef per skewer is what I like).

Heat grill to high and place the skewers on a greased grill. Grill 1-2 mins per side for medium rare. Serve with side of salad or on a bed of couscous.