Archive for Beef

A burger and a beer is the usual summertime pairing, but if you’re in the mood for something different, try trading in that can for a glass … of wine.

The best burger wines have enough structure and tannins to handle the savory beef but are full of fruit to balance all those wonderful flavors. A Zinfandel, Cabernet, Malbec or Garnacha are all good choices for pairing.

As this burger has pancetta, gorgonzola cheese, and fried shallots, Zinfandel was my choice for pairing, with a spicier and more robust flavor to stand up to the flavors of the burger.

I picked up 4 different valued priced zinfandels available at Bev Mo, Total Wine or grocery stores as they are easily accessible for most.

 

2011 Zinthesis Zinfandel $20 (Bev Mo)

Tasting Notes: Fruity and spicy with notes of red currants. If you like fruit forward zinfandels, then this is the wine for you. I purchased this one with the 5 cent sale so it was worth $10 each but not sure if I would pay $20.

2012 Unruly Zinfandel $12 (Bev Mo)

Tasting Notes: Cherry, red currants and plum with a hint of spice. Subtle tannins, not as big and bold for a Zinfandel. Easy to drink with or without food.

2012 Cline Cellars Lodi Zinfandel: $12

Tasting Notes: Plum, blackberries, strawberries, spice and vanilla. Medium-bodied with a dry finish and soft tannins. This is a great everyday wine with lots of food flexibility (beef, pizza or pasta with red sauce)

2010 Four Vines Truant – Old Vine ZinfandelI $9 ( Total Wine)

Tasting Notes: Fruity and spicy with blueberry, plums and toasty oak.  Not bad for the price.

Of the four wines, Cline Cellars Zinfandel was my favorite for overall pairing, structure and taste. 

 Burger with Pancetta, Gorgonzola and Fried Shallots

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Makes 4

Ingredients

  • 1 Tablespoon vegetable or canola oil
  • 4 oz pancetta, chopped (or bacon)
  • Vegetable or canola oil
  • 4 large shallots, thinly sliced (can substitute with 2 onions)
  • 1/2 teaspoon salt
  • 1 1/2 pounds lean ground chuck or sirloin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 cup gorgonzola cheese, crumbled
  • Hamburger buns or rolls, toasted
  • Toppings such as: lettuce, tomato, avocado, etc

Directions

Heat oil in small skillet. Cook pancetta until almost crispy. (Diced pancetta available at Trader Joe’s) Transfer to a large bowl.

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In the same skillet, add more oil to a depth of about 1 inch of the skillet. Once oil is hot, add shallots and fry until brown about 10- 12 minutes. Remove with a slotted spoon and place on paper towels to drain oil. Sprinkle with some salt while still warm.

( If using onions, coat bottom of the skillet with oil and cook ( not fry) onions until caramelized, 20-30 minutes)

In the bowl with the pancetta, add ground beef, salt, pepper and garlic powder  and mix until just combined. Do not over mix as the meat will be tough.

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Shape into 4 disks. In the center of each patty, add gorgonzola cheese and wrap beef around cheese, pinching to seal. Form each ball shape into patties.

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(Alternative: shape into 8 thin patties. Add cheese over 4 patties; top with remaining 4 patties and press edges firmly to seal.)

Grill or pan fry burgers until desired doneness.

Place hamburger and toppings on toasted buns. Top with fried shallots and more cheese, if desired.

Paleo Steak with Sautéed Vegetables

Monday, April 27th, 2015
A Paleo steak dinner recipe that takes  less than 15 minutes to cook. Even better- you only need one  pan! I added peppers, tomatoes, spinach and avocado as that ‘s what I had in my fridge so feel to use any vegetables you have!
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Ingredients

  • 2 steaks ( rib eye, sirloin,  flank, etc)
  • Seasonings desired: salt, pepper, garlic powder, etc
  • 1 Tablespoon olive oil
  • 1 shallot or 1/4 of onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 tomato, diced (or  cherry tomatoes)
  • 2 cups spinach or kale
  • 1 Tablespoon balsamic vinegar

Directions 

Sprinkle steaks on both sides with seasonings desired.  ( I mixed together salt, pepper, paprika, garlic powder)

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Heat oil in a large pan. Add steaks and sear 3-5 minutes on each side. (My steaks were thin cut so I only needed to sear a few minutes. Cook longer if you like your steaks well done or if your steaks are thick cut)

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Remove from pan, transfer to a plate and cover with aluminum  foil to keep warm.

In the same pan, sauté onions for a  few minutes (adding more oil, if needed).  Add garlic and peppers, and continue to cook  for a couple of minutes. Add tomatoes and cook for about a minute to soften.

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Add spinach and balsamic vinegar and cook just until spinach is wilted.

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To serve: Place steak on a plate and serve with sautéed vegetables and avocado.

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Steak with Red Wine & Mushroom Sauce

Wednesday, June 5th, 2013

Mushrooms add a savory flavor that makes beef taste even meatier, while red wine brings acidity for balance. Splurge on great steaks in this simple recipe. I personally prefer rib eye steaks  but feel free to use what ever steaks you prefer!

Serves 2

Ingredients

  • 2 boneless rib eye steaks
  • Salt and pepper
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 1 pound mushrooms, sliced (button, cremini, etc)
  • 2 shallots, minced (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 1/2 cups red wine
  • 1 Tablespoon balsamic vinegar
  • Salt and pepper to taste

 

Directions

Bring steaks to room temperature for at least 30 minutes. Season steak with salt and pepper on both sides.

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Heat olive oil in a large skillet over medium heat. Cook steaks 4-5 minutes each side for medium-rare. Add 1 Tablespoon of butter towards the last minute and cook until done.  Remove from pan and loosely tent with foil, allowing to rest while preparing sauce.

Add 1 Tablespoon of butter to same skillet, add mushrooms and cook until soft about 3 minutes. Add shallots, garlic and oregano and cook for 1-2 minutes. Add red wine and balsamic vinegar, scraping the brown bits from bottom of the pan with a wooden spoon. Reduce to low and cook for 4-5 minutes or until sauce reduces and thickens. Stir in 1 Tablespoon of butter to finish the sauce.

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Slice steaks and place on a serving platter. Drizzle mushroom sauce over steak and serve.  A glass ( or bottle)  of  Bordeaux or Cabernet Sauvignon will be the perfect pairing!

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