Here is a recipe I made last week that Dustin is still talking about. Basic ground beef tacos. What’s so special? Well, instead of dumping a paper packet of seasoning into the skillet, I made the mix myself! I had all the needed ingredients on hand, and it only took 2 minutes! Seriously, anyone could do it! And while it tasted surprisingly similar to a store-bought brand, it lacked the characteristic powdery processed feel- in other words it was fresher and better! Tender juicy beef, folded in a soft flour tortilla amongst typical taco toppings, it made for a seriously good meal.
Ground Beef Tacos with Homemade Taco Seasoning
INGREDIENTS
1 lb. lean ground beef
1 Tbsp. all-purpose flour (optional)
1/4 cup water
1 recipe taco seasoning (see below)
corn or flour tortillas, warmed
lettuce, shredded
tomato, diced
Cheddar/Monterey Jack/Mexican blend cheese, grated
sour cream
salsa
avocado or guacamole
2. Preheat large skillet over medium heat and cook beef until browned. Drain the fat. Stir in the flour (optional, to help it thicken) and seasoning mix to coat. Pour in the water, bring to a simmer, reduce heat, and cook several minutes until thickened and most of the water has evaporated.
It’s been a while. We took a little trip to Charleston over the last few days and I thought I’d be able to keep up on the blog. I thought our (Priceline special) hotel would have wi-fi. And it did. But you had to pay an extra 10 bucks a day to use it. I guess you’re just not worth it to me. I figured the blog could wait. I was probably much more anxious to continue posting than any of you were for my return.
Internetless (It’s a helpless feeling!), our small budget went towards delectable, fresh, fantastic seafood. I didn’t eat anything that spent its life on land during the trip. Why bother? Virginia produces plenty of pork and poultry, but Charleston is teeming with glorious sea life! For me, the highlight of the trip was the food. We also got a taste of real Southern cuisine. We nibbled fried green tomatoes, devoured Cajun shrimp po’boys, and slurped creamy crab fettuccine. We visited the french quarter and tried our first croque monsieur. The seared ahi was awesome and I fell head over heels for the best mahi fish tacos ever. The food was unforgettable. Expect to see many more seafood recipes in the near future. You can’t visit a place like Charleston without feeling inspired!
I know I’m contradicting myself, raving about Southern shrimp and fish on a day that I present to you this extraordinary Italian recipe. Shift your focus to the flavors and aromas of Italy and just imagine…the most magnificent lasagna in the world! This is it! I might have had a little fling with those fish tacos, but this dish right here will be my lifetime companion. I’m still amazed that something this Italian, this good came out of my kitchen (Stouffers, goodbye.). Thank you, Nick and Jenna, for sharing this recipe with me and letting me share it with the world. I first had it in their home and am loving being able to recreate it in mine.
In the method of a true chef, the instructions I was given were far from exact. I have detailed what I have done, twice now, to achieve what I feel is the desired result. There are several keys to achieving greatness with this lasagna: high-quality fresh artisanal cheeses (worth every penny), no-boil lasagna noodles (they require less work and are much thinner which means more layers), and slow-simmering the sauce. Just accept that that it will take the better part of a day for the sauce to reach its peak. Your patience will be rewarded upon your first bite.
INGREDIENTS Per il Ragu: 1 Tbsp. extra virgin olive oil 1 yellow onion, diced 1-2 red/yellow bell peppers, diced 2 cloves garlic, diced 2 carrots, shredded (optional) 2 stalks celery, diced (optional) 1 lb. lean ground beef 36 oz. plain tomato sauce dried or fresh basil, to taste (I use about 1 Tbsp. dried) crushed red pepper flakes, to taste (I use 1/2 tsp.) salt and pepper, to taste
La Besciamela: 1/4 cup (1/2 stick) butter 4 Tbsp. flour milk, enough to make a creamy sauce (I use 2-3 cups of 2% milk) salt, to taste nutmeg, to taste (I use 1/4 tsp.)
1-2 packages NO BOIL lasagna noodles (1 package of Barilla is usually enough) FRESHLY GRATED Parmiagiano, Pecorino Romano, Mozzarella, and Asiago cheeses
DIRECTIONS 1. To make the Ragu sauce, heat olive oil in a large pan over medium high heat. Saute onion, peppers, garlic, carrot, and celery until soft. Add beef and cook until browned. Drain grease. Add tomato sauce and season with basil, red pepper, salt and pepper. Let simmer on the stove (the longer the better) or transfer to a crock pot set on low and let cook for about six hours.
2. When you are ready to assemble the lasagna, melt butter in a large pan over medium heat. Stir in flour until a thick paste forms. Whisking constantly, add milk to form a creamy sauce. Season with nutmeg and salt. Keep warm while assembling the lasagna.
3. Cover the bottom of a 9×13 pan first with a layer of ragu sauce. Next place a non-overlapping layer of pasta. Now another layer of ragu, then a sparse layer of besciamela, then cheese. Repeat as many times as you can fit into the pan. Top with a generous layer of cheese.
4. Bake in a 375 F preheated oven for 40 minutes lightly covered with foil. Remove foil and finish cooking for another 10-15 minutes. Let sit 10 minutes before serving. Buon appetito!
Served with New Mexican Sopapillas, this is not your ordinary ground beef! Mild-yet-flavorful green chilis bring this dish alive! When you’ve run out of sopapillas, try it as a taco or burrito filling.
INGREDIENTS
1 lb. ground beef
1 cup chopped green chilis (2 4-oz. cans)
1/2 tsp. cumin
1 Tbsp. corn starch (optional)
1 onion, diced
1/2 cup water
salt and pepper, to taste
DIRECTIONS
1. Brown beef and onion over medium-high heat, stirring frequently to crumble. Drain off fat.
2. Add remaining ingredients and simmer to meld flavor and evaporate water. Serve with sopapillas or in tacos.
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