This post is in honor of my father. Ten years ago today, WSC, Jr. left this earth for a loftier place…a decade has passed! There are not adequate words to describe this gentleman; so no attempt is made here. I will only mention that he was an avid sportsman, loved his morning coffee, adored his beef, and could cook a mean steak. Therefore, I give you this with a smile in my heart…a coffee rubbed filet/tenderloin. Cheers Dad, aka Bill, PaPa!2 2” filets
2 Tbs ground coffee
2 Tbs ground cumin
1/4 t kosher salt
2 t cracked black pepper
2 Tbs olive oil
1 hour prior to cooking filets, cover both sides with coffee, cumin, salt, and pepper.
Preheat oven to 450° with a rack in the center.
Heat oil in oven proof skillet over medium high heat.
When oil is hot, place filets in skillet.
Sear on one side only for 4 minutes.
Turn them over and place skillet in the oven.
Roast 7 minutes for medium rare.
Remove from oven carefully and allow beef to rest 5 minutes prior to serving.
*If you prefer to cook a whole beef tenderloin, know that these ingredients are enough for a 2 lb tenderloin, which is difficult to find. Adjust as needed for your tenderloin weight.
In this case:
Preheat oven to 375°.
Rub filet on both sides with coffee, cumin, salt and pepper.
Place filet in roasting pan and tent loosely with foil.
Roast filet for 10 to 12 minutes per pound.
There is no need to turn filet over.
Allow filet to stand for 10 minutes prior to slicing.
- Dad and Me, immediately prior to my wedding ceremony…1975. I was 20 (38 years and counting with td) HA! #70’sfashion #ruffledtuxshirt #weddinghat #YOUTHFULNESS
Would you, could you, in the rain? (thanks Dr. Seuss!) I answered a resounding YES on this third day of wet gloom. Propelled me right in to the kitchen to try a new chili recipe, yes it did. Turns out it’s a wonderful, aromatic Mexican chili. Additionally it sent me back to my local Supermercado. Extra Fun! Showed them my recipe … they walked me all over the friendly place … gathered the proper chiles (or substitutes!) … and sent me happily on my way. Whirl it people!
2 ancho chiles
2 dried New Mexico Chiles
3 dried chipotle chiles
1 Tbs coriander seeds
1 t cumin seeds
1 t yellow mustard seeds
1 t dried thyme
2 Tbs minced garlic
3 14.5oz cans peeled whole tomatoes, drained
2 Tbs canola oil
4 lbs ground beef
1 sweet onion, diced
4 cups chicken stock
1 cup stout beer
1 cup brewed coffee
1/4 cup chopped cilantro
2 15oz cans pinto beans, rinsed and drained
1 15oz can black beans, rinsed and drained
Place chiles in heatproof bowl.
Cover with boiling water.
Let stand 15 minutes, until softened.
Stem and seed.
Transfer to blender.
Add coriander, cumin and mustard seeds, thyme, garlic, and 1/3 of tomato.
In soup pot, sauté onion and beef until beef is lightly browned, about 5 minutes.
Add chile puree, stock, beer, coffee, cilantro, and remaining tomatoes.
Bring to boil.
Cover, reduce heat, and simmer 45 minutes.
Add beans and cook on low 45 minutes.
If desired, serve with tortilla chips, sour cream, guacamole, and grated cheese..
Serves an army … realistically 16.
*Author’s Note: I make this much because I like to freeze several individual containers for future use and/or to take some to a friend in need.
This is just so seasonal and yummy. I suppose it is grand (oh! that is what my grandson calls me!) on its own; but I will tell you one thing for certain. I made salsa burgers* and placed this on the side and it was killer!
1 pint grape tomatoes, halved
1 ripe avocado, cubed
2 ears of fresh sweet corn
2 Tbs fresh cilantro, chopped
Corn Salad on Side of Salsa Burger
Honey Lime Dressing:
Zest and juice of 1 lime
3 Tbs olive oil
1 Tbs honey
1/8 t salt
1/4 t fresh ground black pepper
1 clove garlic, minced
Dash of cayenne pepper
Clean corn and cook in boiling water 4 to 5 minutes, until tender.
Cut corn off the cob and let cool.
Combine all dressing ingredients in a small bowl and whisk.
Combine tomatoes, avocado, corn and cilantro in medium size bowl.
Pour dressing over salad and mix gently to evenly coat vegetables.
Let salad sit for 10 minutes to let flavors mingle.
*For the Salsa Burger I combined 1 lb lean ground beef, 1/2 cup salsa, 1/4 cup Panko, 1 t cumin, 1/4 cup chopped fresh cilantro, sea salt and pepper. Form into 5 patties, and cook in additional salsa in skillet.
God Bless America (or as Liam currently says, “Merica”!) and God bless the brave women and men who make it the Land of the Free. Most folks grill out on holidays, but since I don’t actually own a grill, and also due to the well known fact that I abhor the heat and bugs that thrive outside, I will be cooking these yummy burgers in a skillet tonight…in the cool comfort of my 68 degree kitchen, Mojito in hand!
Peg’s Classic Burger
1 lb fresh lean ground beef
1/2 cup Panko
2 Tbs mustard
2 Tbs Worcestershire
2 oz shredded or cubed cheese of choice
Olive oil for cooking
Combine beef, Panko, egg, mustard, Worcestershire and cheese in medium bowl.
Mix all together by hand.
Form mixture in to 4 patties.
Heat 1 Tbs of olive oil in skillet on medium high.
When skillet is hot place patties in skillet and sprinkle with salt and pepper.
Turn heat to medium.
Cook 5 minutes uncovered.
Turn the patties over and cook another 4 minutes.
Remove from heat and let burgers rest for 3 minutes.
*I like 93% lean beef.
1 lb ground beef
1 lb ground sausage
1 medium onion, finely chopped
1 green pepper, finely chopped
1 roasted red pepper, chopped
1 Tbs ketchup
2 Tbs Worcestershire
2 large eggs
1/2 cup bread crumbs
3/4 t black pepper
Preheat oven to 350°.
In a large bowl combine all ingredients except cooking spray.
Mix well with hands and shape into an oblong loaf.
You may use one 5” x 9” bread loaf pan, or 2 mini loaf pans.
Coat the pan of choice with cooking spray.
Press the meatloaf mixture into the pan so that it fits well.
Bake 40 minutes uncovered.
1/4 cup ketchup
3 Tbs Dijon mustard
3 Tbs brown sugar
Mix the glaze ingredients together.
Remove meatloaf from oven and pour most of the glaze on top and spread evenly, reserving a bit.
Return to oven and bake another 30 minutes.
Remove from oven and let rest for 5 minutes.
Gently transfer meatloaf to a serving platter and top with remaining glaze.
Serves 6 to 8.
*This recipe may easily be halved for dinner for 2. If you don’t have mini loaf pans, you may simply shape the mixture into a mini loaf and bake it in a baking pan.