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Beef

Beef/ Pork

Spaghetti and Meatballs

It’s Sunday and I decided to make a classic Italian dish – Spaghetti and Meatballs! These meatballs are made with ground beef, hot Italian and sweet Italian sausage. You can’t have spaghetti and meatballs without sauce, so I’ve also made a wonderful sauce (or gravy depending where you’re from) to go with it. Recipe for the sauce below too. Two for one!

This dish isn’t difficult to make, tastes SO much better than pre-made, AND you get the added bonus of your house smelling amazing all day.

The meat mixture is 1/2 sausage and 1/2 ground beef and as a result, they come out very sausage-like. I loved the way they turned out but you may be used to an all beef meatball. If that is the case, I’d recommend only using a 1/2 pound of each type of sausage for a 1/3 sausage to 2/3 ground beef ratio. It would also be delicious using all ground beef. Either way, make this the next time you need to feed a crowd without being in the kitchen all day. Mangia!

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Spaghetti and Meatballs

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By Patrick Dulmage – Serves: 10-12
Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Spaghetti and Meatballs

Ingredients

  • Meatballs:
  • 2 lbs ground beef (preferably ground chuck)
  • 1 lb sweet Italian sausage
  • 1 lb hot Italian sausage
  • 4 garlic cloves, minced
  • 1 ½ tbsp. sea salt
  • 1 tbsp ground pepper
  • 1 tsp red pepper flakes
  • 2 tbsp Italian seasoning OR 2 tbsp freshly cut Italian parsley
  • 1 cup Italian bread crumbs
  • 1 cup grated parmigiano reggiano or pecorino romano
  • 1 cup half and half
  • 3 eggs
  • Sauce:
  • 2 28-ounce cans whole San Marzano tomatoes, certified D.O.P. if possible
  • 1 can tomato paste (I like the sauce thick. It also gives you the option to add more liquid to stretch the sauce if needed)
  • 1 cup diced Vidalia onion
  • 1 cup chopped baby bella mushrooms
  • ¼ cup extra-virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • 1 tbsp Italian Seasoning
  • 1 tsp crushed red pepper flakes
  • 1 tsp grnd black pepper
  • 1 teaspoon kosher salt
  • 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Instructions

1

Meatballs:

2

Pre-heat oven to 400 degrees.

3

Thoroughly mix all the ingredients in a large mixing bowl.

4

Roll into golf ball size balls and put on a sheet tray.

5

Bake for about 25-30 minutes (depending on the size of the meatballs and your oven).

6

Sauce:

7

Pour the tomatoes in a large bowl and crush with your hands.

8

Pour 1 cup water in the can to get the tomato juice. Reserve.

9

Heat the oil in a large skillet over medium heat.

10

When the oil is hot, add the garlic but don’t let it burn.

11

When the garlic is sizzling, add the tomatoes and the reserved tomato water along with the red pepper flakes, oregano, and salt.

12

Place basil sprig, including stem on the surface.

13

Simmer sauce until thickened, about 15 minutes.

14

Taste for seasoning, add more salt or oregano if needed.

Notes

Serve with a nice loaf of Italian bread and good butter.

Meatballs
March 29, 2020 By
Beef/ Casserole

Corned Beef Casserole with TaterTots

If you made Corned Beef and Cabbage on St. Patrick’s Day (or any other time) and and some left over, here is one way to make use of the leftovers. This dish would be great as a breakfast casserole or for dinner. What could be better than Tater Tots, corned beef, eggs, cheese, and onions? All that stuff combined like it is here!

Try something different and make this recipe. Feel free to add or substitute ingredients. I can’t wait to hear how your version turned out.

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Corned Beef Casserole

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By Patrick Dulmage – Serves: 8
Prep Time: 30 minutes – Cooking Time: 1 hour 15 minutes – Total Time: 1 hour 15 minutes

Ingredients

  • 1 lb corned beef – cooked and cut into ½ in. dice
  • 32 oz bag of tater tots
  • 8-12 oz shredded cheddar cheese
  • 1 medium sweet onion, diced
  • 3-4 Green Onions sliced fine
  • 8 eggs
  • 1 ½ cups milk or half n half
  • 1 tsp ground mustard
  • 4 dashes hot sauce
  • 2 tablespoons vegetable oil (or any flavorless oil)
  • Salt and pepper to taste

Instructions

1

Pre-heat oven to 450 degrees

2

In a 13x9 baking dish lay down half of the tater tots with the oil and bake until brown and crispy, about 25 minutes.

3

While the tots are cooking, pre-heat a pan with a tablespoon of oil and cook the onions until translucent.

4

Once the onions are cooked, let them cool.

5

Once the tots are cooked, let them cool about 15 minutes.

6

Mix the eggs, milk, mustard, and hot sauce in a bowl.

7

Add about half the shredded cheese to the tots.

8

Pour the egg mixture in the baking dish.

9

Top the mixture with the rest of the tots along with the rest of the cheese.

10

Bake for 60 minutes and top with the green onions.

11

Let it cool for about 10 minutes and serve.

March 21, 2020 By
Beef/ Chili

Diner Chili

On the menu tonight – Diner Chili! I’ve been making chili a LONG LONG time. I’ve made it with beans, without beans. I’ve made it with beef, ground beef, and chicken. I’ve even made meatless chili! Chili is the one of the things that helped me capture Audrey’s heart, it was the first meal I made for her. That’s a story for another day. Today, I’m in search of the BEST chili recipe EVER! I’ve got cookbooks dedicated to chili. I’ve got chili recipes from every state. I decided to make a Diner-style chili. So, there aren’t any beans in this version. The inspiration for this batch of chili is Ben’s Chili Bowl. I’ve never had Ben’s Chili Bowl chili, so I won’t call this a clone. I found several recipes online that claim they are good/close clones and after reviewing them here’s my version.

This recipe couldn’t be easier. There aren’t a lot of veggies to chop. Once you gather all the ingredients, you pretty much dump them all in a pot and cook it. It’s great in a bowl with your favorite toppings or served over beans. I hope you’ll try making your own version of this Diner Chili!

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Diner Chili

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By Patrick Dulmage – Serves: 6-8
Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Diner Chili

Ingredients

  • 2 lbs ground beef (80/20)
  • 3 Tbsp Chili Powder (New Mexico chili powder)
  • ½ tsp Curry powder
  • 1 tbsp Dehydrated Onions
  • 2 tbsp Masa Harina
  • 1 tsp Garlic Powder
  • 1 tsp Sea Salt
  • 1 tsp Cumin
  • 2 tbsp Beef Bouillon
  • 1 Bay Leaf
  • 1 tbsp tomato paste
  • 2 cups water

Instructions

1

Put water, beef and spices in large pot

2

Bring to a boil, then reduce heat to simmer

3

Simmer for about 45 minutes

Notes

Chili is almost always better the next day. If you can wait, let the chili cool, refrigerate, and serve it the following day.
This chili is perfect for chili dogs! Some recommended toppings: Grated Cheddar cheese, Finely diced onion (preferably Vidalia), Sour cream, Fritos (original)

March 13, 2020 By
Beef

Meatloaf

On the menu tonight – Meatloaf! When I was a kid, one of my favorite dishes was the meatloaf my grandmother made. When I was older and started cooking, I asked how she made it. She used three meats – beef, veal, and sausage. A lot of the recipes today, almost all of them really, call for only ground beef. Sometimes two different cuts of beef, but still only beef. When I used the different types of meat, the taste and texture was a lot closer to what I remember as a kid. While my version still isn’t as good as grandma’s, it’s pretty darn tasty.

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Meatloaf

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By Patrick Dulmage – Serves: 8
Prep Time: 30 min – Cooking Time: 1 hr 30 min – Total Time: 2 hrs

Meatloaf

Ingredients

  • 1lb ground beef
  • 1 lb sweet Italian sausage
  • 1 lb veal (or substitute more ground beef)
  • 1 onion, diced
  • 1 bell pepper (any color)
  • 1 cup panko bread crumbs
  • ½ cup milk
  • 2 heads garlic, roasted and mashed into a paste
  • Salt & Pepper
  • 1 cup ketchup
  • ¼ cup steak sauce
  • 1 tablespoon Montreal Steak Seasoning
  • 3 eggs, beaten
  • 1 bunch Italian parsley, chopped

Instructions

1

Heat olive oil in a large skillet over medium heat

2

Saute the onions and bell pepper until very soft and browned – about 10-12 minutes

3

Preheat oven to 350 degrees

4

Mix the breadcrumbs, milk and roasted garlic in a bowl. Set aside

5

In another bowl, mix the ketchup, steak seasoning, and steak sauce.

6

In a bowl, combine the meats, parsley, eggs, pepper-onion mixture and two thirds of the meatloaf sauce.

7

Mix well, but don’t overwork.

8

Add Salt & Pepper to taste

9

Place mixture into a greased pan or form into a loaf.

10

Bake until internal temperature is 155 degrees – about 1 ½ hours

11

Remove from the oven and adjust oven for a low broil.

12

Brush the top of the loaf with half of the remaining sauce and return to oven for 2-3 minutes.

13

Let rest for 20 minutes before slicing.

February 9, 2020 By
Beef

Hamburgers with Cheese and Onions

On The Menu Tonight – Hamburgers! Tonight, I fired up the grill and grilled a fantastic burger. A burger doesn’t have to be boring. Check out my recipe to see how I elevated the humble hamburger to a plate of deliciousness. I hope the next time you fire up your grill that you will try this recipe and let me know what you think.

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Hamburger with Cheese

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Beef – American
By Patrick Dulmage – Serves: 4
Prep Time: 15 minutes – Cooking Time: 10 minutes – Total Time: 25 minutes

Hamburger with Cheese

Ingredients

  • 1 lb ground beef (grass-fed if possible)
  • ½ Vidalia onion
  • BBQ Sauce – whatever your favorite is.
  • 3-4 shakes of Worcestershire sauce
  • Salt
  • Pepper
  • American cheese (or your choice)

Instructions

1

Put the ground beef in a large bowl and let it come to room temperature.

2

Pre-heat a skillet. Finely chop the onion and cook until tender. You could keep going and lightly brown the onions – either way is really good. Once cooked, put the onions in a bowl or somewhere they can cool.

3

Put a good squirt or two of your favorite BBQ sauce in the bowl with the hamburger meat.

4

Add 3-4 shakes of Worcestershire sauce. Then add salt and pepper to taste.

5

Add the cooled onions and gently mix all the ingredients together.

6

Divide the hamburger mixture into 4 patties and set aside.

7

Light your grill or pre-heat a cast iron skillet.

8

Once hot, gently place the patties on grill and don’t touch them. Don’t smash them. Leave them alone for at least 3-4 minutes. If you can gently nudge the burger without it falling apart, flip it. Try to put the burger down on a different spot on the grill or pan. Cook for another 2-3 minutes.

9

While the burgers cook, get your buns and accoutrements ready. I like to slice an onion and grill it with the burgers.

January 3, 2020 By
Beef/ Pork

Stuffed Cabbage

I love stuffed cabbage any time of the year but especially in the winter! After years of making Grandma’s version – which is delicious, I made a few tweaks. My version turned out pretty well. My Nana used three meats, beef, pork, and veal. I used beef and pork.

I hope you will try my version and let me know what you think.

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Stuffed Cabbage

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Beef – Polish
By Patrick Dulmage – Serves: 12
Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1 hour 30 minutes

Great stuffed cabbage recipe.

Ingredients

  • 1 large head cabbage
  • Sauce:
  • 3 tbsp olive oil
  • 1 ½ diced/chopped onion (medium sized onions)
  • 2 (28 ounce) cans crushed tomatoes and their juice (San Marzano tomatoes please)
  • ¼ - ½ cup red wine vinegar
  • 1 ½ tsp kosher salt
  • 1 tsp oregano
  • ½ - 1 tsp crushed red pepper
  • ¼ tsp ground nutmeg
  • 1 – 2 tbsp parsley
  • Filling:
  • 1 lb grass-fed ground beef
  • 1 lb ground pork
  • 2 cloves minced garlic
  • 3 large eggs, lightly beaten
  • ¼ - ½ cup parmesan cheese
  • 1 cup cooked white rice (leftover rice from Chinese takeout works great)
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • ¼ tsp ground nutmeg
  • 1 – 2 tbsp parsley
  • 1-2 tsp oregano

Instructions

1

Prepare cabbage – core the head of cabbage, then boil for approximately 15-20 minutes. Remove from water and let cool.

2

Prepare the filling – combine the beef, pork, parmesan, eggs, and rice to a large bowl along with the garlic, nutmeg, salt and pepper. Gently mix with your hands until the meats and other ingredients are thoroughly combined. Let the mixture rest covered in refrigerator for at least 30 minutes or up to one day. Note that when it is time to cook the mixture it is best to allow time for it to come to room temperature.

3

Prepare the sauce – Heat your pan to medium to med-high heat with olive oil. When you see the oil shimmer, it’s time to add the onion and a little salt. Cook for about 8 minutes or translucent. Add the tomatoes and garlic along with the brown sugar, crushed red pepper, red wine vinegar, salt and pepper. Bring the sauce to a boil, then reduce heat to a low simmer for 30 minutes. Take about a half cup of the sauce and mix in with the filling.

4

Assembly time – Gently pull the cabbage leaves from the head of cabbage to leave the leaves fully intact. Spoon approximately 4 oz. of mixture into a large leaf and roll it up similar to a burrito. Place in the pot, seam side down.

5

Your pot should be prepared with a few spoonfuls of your sauce. As you get toward the center of the cabbage, the leaves get smaller. Use two over-lapping leaves if need to complete a roll. Place the rolls cabbage into the bed of the pot. Depending on the type of pot you use, you may ended up stacking the rolls in the pot. If that is the case alternate sauce, roll, then more sauce, another roll, and so on.

6

Once finished, pour any remaining sauce over the rolls. Bake covered in tin foil at 350 for 45 minutes to an hour. After the timer goes off, remove from oven and let rest about 10 minutes.

Notes

A little sour cream on the side is a nice addition. Pro Tip: Put some foil or something else under the pot you’re cooking in just in case some of the sauce bubbles over.

January 1, 2020 By