Category Archives: Beef~Res

Caldo de Albondigas Rellenes~(Cheese Stuffed Meatball Soup)

Have you ever started with a recipe idea in mind, then you end up with something  even more delicious than you imagined? That was the case with this recipe for Caldo de Albondigas Rellenas. My friend Denise, who loves to cook, shared a recipe for a French Onion Soup with Stuffed Meatballs. My intention was to try it just as it was written, but ended up not having enough onions and a few  of the other ingredients. So, as I do for many recipes, I just pulled from what I already had in my pantry and refrigerator. I added some of my favorites like zucchini, carrots and jalapeño. The results were delicious! A cross between French onion soup and Mexican meatball (albondigas)soup, but with cheese stuffed meatballs. Bonus! A hearty meal, to say the least. The wonderful thing about this recipe, is that you could serve the meatballs in a nice, fresh bollilo roll and serve the soup on the side. Or you can serve it as is with warm corn tortillas.

 

Caldo de Albondigas Rellenas~(Cheese Stuffed Meatball Soup)

Caldo de Albondigas Rellenas

 

For Cheese Stuffed Meatballs
2 pounds ground chuck, chicken, pork or turkey
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 teaspoons smoked paprika
1 teaspoon granulated garlic
1 teaspoon cumin seeds, crushed
1 to 1 1/2 teaspoons chile ancho powder
1 teaspoon red pepper flakes, optional
1/2 cup seasoned bread crumbs
2 large eggs, lightly beaten
8 ounces smoked cheese, I used gruyere
*slice cheese into 16 equal cubes
Olive oil for cooking meatballs

Tips* This was prepared in a large quantity for a pot luck meal, but you could certainly cut all of the ingredients by half for a smaller family.

Caldo de Albondigas Rellenas

 

Caldo de Albondigas Rellenas

 

Caldo de Albondigas Rellenas

 

For Soup Base

2 tablespoons Oilve oil
4 tablespoons unsalted butter
3 large sweet onions, sliced into strips
salt and pepper to taste
6 cloves garlic, minced
2 jalapeños, seeded and minced
1 red bell pepper, diced
1 cup carrots, diced
1 zucchini, diced (about 1 1/2 cups)
1/2 cup peas
1/3 cup cilantro
1/4 cup champagne or sherry vinegar
1/2 cup white wine
3 cups beef stock
3 cups chicken stock

 

Caldo de Albondigas Rellenas

 

Caldo de Albondigas RellenasNot the prettiest when all of the onions caramelize and reduce, but the flavor was delicious!

Caldo de Albondigas Rellenas

Directions

1. To  prepare the meatballs. In  a large bowl, add the ground meat, spices, bread crumbs and eggs. Mix to combine. Roll 16 equal meatballs. Take each meatball and flatten slightly. Place a cube of cheese in the center and form meatball around the cheese to cover completely. Place on tray or plate and refrigerate until ready to use.

2. To a large dutch oven style pot, add olive oil and butter. Add all of the onion, and heat to medium/low. Season lightly with salt and pepper. Cook and saute for a good 15 minutes, stirring often to move so that the onions brown and reduce.

3. Add the garlic, jalapeño, bell pepper and carrots and cook for another 5 to 7 minutes. Add in all of the remaining ingredients for soup. Bring to a boil, reduce to lowest setting and keep covered 3/4 of the way.


4. While the soup simmers, brown the meatballs. Heat 2 tablespoons of olive oil to medium heat in a large skillet. When hot, add the meatballs and sear for 3 minutes per side. Try to get as many sides browned as you can. You may have to brown them in batches.

5. Once meatballs are browned, raise the heat slightly on soup pot. When it starts to boil gently, carefully add in all of the meatballs. Making sure they are immersed into the broth so they cook properly. Cover pot partially and continue cooking for 30  to 35 minutes, gently stirring meatballs once as they cook. Most of the meatballs opened up on me, but the cheese stayed intact. Remove from heat, cover and let sit for 10 minutes before serving. Garnish with cilantro. Yields up to 8 to 10 servings. 

Caldo de Albondigas Rellenas

 

Caldo de Albondigas Rellenas

 

 

Citrus Chile Beef Short Ribs~ Costillas de Res

Again, one of the hot food trends is fusing two food cultures. For today’s delicious grilled recipe I prepared a fresh marinade combining Mexican and Asian flavors. I literally think I would be happy eating any savory foods, Mexican or not in between a warm corn tortilla, lol!  One of the reasons I stopped purchasing store bought marinades was first because of availability. Does it not seem that you find a product at the market and the next time you go to purchase it, they no longer sell it? Happened to me one too many times.  For that reason and because I could control what goes into my marinades, I decided to just prepare my own from now on. I do the same with dressing, salsa and pasta sauce. As long  as you document how you prepared it, then you can always refer to it when you need more. Today’s blog post features a Citrus Chile Marinated Beef Short Rib. Quick cooking on the grill and great for a starter meal and even better for tacos.

 

 Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

Ingredients

1 1/2 pounds beef short ribs, about 1/3 inch thick

For Marinade
Juice of 1 large orange
Juice of 1 lime
2 serranos, chopped
1 red fresno pepper, chopped(optional)
3 cloves garlic, sliced
1/3 cup cilantro
3 tablespoons olive oil
2 tablespoons Maggi sauce or Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons ground cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon  fresh cracked pepper
1/3 teaspoon Chinese five spice
salt to taste

Tips~ You could crush or grind the cumin and coriander seeds using a mortar and pestle. Or you could pop the whole spices into a coffee grinder for a finer finish as I did. I only use the coffee grinder it for spices.

Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

Directions

1. Add all of the ingredients for the marinade into the blender or food processor. Pulse to blend for a coarse finish or blend on high for a smoother sauce. Taste for salt.

2. Place beef in a heavy storage bag or in a baking dish. Pour the marinade over the beef to coat evenly. Cover and marinate in the refrigerator for a few hours.

3. Remove the beef from refrigerator 40 minutes before cooking. Shake off excess marinade and transfer to a plate.   Season with a little more fresh cracked pepper. Prepare outdoor grill and heat to preheat to medium/high.  Brush grates with oil and place ribs on grill. Cook beef ribs for  8 to 10 minutes, turning halfway through cooking time.  Remove from grill, tent lossely and let rest for 5 minutes. Yields 4 servings. Serve over rice with warm corn tortillas, salsa, lime cilantro and onions for making tacos.

Tips~ Ribs can also be cooked under the broiler for the same amount of time.

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

A fresh Pico de Gallo with added red radishes will result in a bright red, pickled salsa.

Citrus Chile Marinated Beef Short Ribs

 

Grilled Skirt Steak~Chile Cilantro Marinade

After that long and cold winter we had in New York, I made it my goal to grill every chance I could. I had no objections from my husband either. He’s the fire starter or just likes playing with fire, lol! Either way, it works for me! And one of our favorite meals to cook on the grill is carne asada for tacos. For today’s recipe I had a small skirt steak and pulled what I could find from the pantry for the marinade. Instead of adding more acid, such as vinegar, I really like using the brine from the pickled jalapeños. We eat them on a regular basis, so I have them on hand most all the time.  I also like adding a variety of fresh peppers when I have them. And of course, I am never out of cilantro. Once the steak marinates, it’s a quick sear for a few minutes on each side. I have said this before and often, invest in an inexpensive meat thermometer. It can make all the difference in a well cooked steak.  

 

Grilled  Skirt Steak in a Chile Cilantro Marinade

Grilled Skirt Steak~Chile Cilantro Marinade

Ingredients

Chile Cilantro Sauce/Marinade
1 cup jalapeno brine
1/2 cup cilantro
4 cloves garlic, minced
1 habanero
1 fresno
1 serrano or jalapeño
1 large roasted poblano pepper
Juice of 2 key limes
1 teaspoon cumin seeds, crushed
1/2 teaspoon pepper
4 tablespoons olive oil
salt to taste

You will also need
1 1/2 pounds skirt steak(2 steaks)
Olive oil

Chile Cilantro Marinade

Chile Cilantro MarinadeChile Cilantro Marinated Skirt SteakThis marinade was so delicious on it’s own. We literally ate most of the remaining sauce with chips!!

Directions

1. Add all of the ingredients for the marinade/sauce into the blender. Pulse to blend, taste for salt.

2. Pour 1 cup of marinade/sauce over the skirt steak and marinate for 24 hours. Reserve the remaining marinade/sauce.

3. Remove steaks from refrigerator 40 minutes before cooking time. Preheat outdoor charcoal grill to high. Brush grates on grill with oil right before adding the steaks. Grill steak for  3 to 4 minutes per side for medium/rare. Add 1 minute per side for a more well done steak.

4. Cover and let rest for 5 minutes before slicing against the grain.  Drizzle remaining marinade/sauce onto warm, sliced steak before serving. Yields 4 servings. Serve with rice, beans, gucamole, salsa and warm corn tortillas.

Grilled Skirt Steak

Grilled Skirt Steak

Because Tacos Happen More Than Just Tuesdays! #beingmexican