May 22, 2013

Recipe Box: Irish Beef and Stout Stew

March 14, 2011 By Leave a Comment

Hot, hearty and perfect for St. Patty's Day!

DON’T BE FOOLED by his name, Chef Dirk is plenty Irish around St. Patrick’s Day!

Ingredients

  • 4 Lb beef chuck (cut into 1 ½-inch cubes)
  • ¼ cup all-purpose flour
  • 2 6oz cans tomato paste
  • 2 ½ Lbs new potatoes (scrubbed)
  • 2 medium onions (cut into 1-inch pieces)
  • 2 cans (14.9 oz each) reduced sodium beef broth
  • 1 can (14.9 oz) Irish stout beer
  • 10 cloves garlic sliced
  • Salt and pepper
  • 2 boxes (10 oz each) frozen baby peas (thawed)

Method

  1. Preheat oven to 350 degrees.
  2. In a 5-quart Dutch Oven or heavy pot, toss beef with flour, stir in tomato paste.
  3. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper.
  4. Cover and bring to a boil over medium heat, stirring occasionally.
  5. Transfer pot to oven, and cook covered, until meat is fork tender, 2 ½ to 3 hours.
  6. Stir in peas, and season with salt and pepper.

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Recipe Box: Hot Spinach Dip

January 24, 2011 By Leave a Comment

You'll be the hit of the football game party thanks to Chef Dirk!

CHEF DIRK ISN’T really into football but you want him at your party because he can bring dishes like this!

Ingredients

  • 2 tsp olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 lbs spinach (cleaned, trimmed and coarsely chopped)
  • 1/2 cup milk
  • 6oz cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes Tabasco
  • 3/4 cup shredded mozzarella
  • Salt & pepper

Method

  1. Preheat oven to 425 degrees.
  2. In a Dutch oven or large pot, heat oil over medium.
  3. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
  4. Add spinach in 2 additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes.
  5. In the same pot, warm milk over high heat.
  6. Whisk in cream cheese until melted, about 3 minutes.
  7. Add spinach, Worcestershire sauce, hot sauce and ¼ cup mozzarella; stir to combine.
  8. Season with salt and pepper.
  9. Pour into a lightly oiled 1 ½ qt shallow baking dish; sprinkle with remaining ½ cup mozzarella cheese.
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THANKSGIVING RECIPE BOX: Sweet Potato Casserole

November 22, 2010 By Leave a Comment

CHEF DIRK JUST loves Thanksgiving.

Ingredients

  • 2 ½ lbs sweet potatoes peeled and cut into 2-inch chunks
  • 2 large eggs
  • 2 Tbl canola oil (divided)
  • 1 Tbl honey
  • 1/2 cup milk
  • 2 tsp freshly grated orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 cup whole wheat flour
  • 1/3 cup packed brown sugar
  • 4 tsp frozen orange juice concentrate
  • 1 Tbl butter (melted)
  • 1/2 cup chopped pecans

Check out Chef Dirk’s recipe for Cornbread Stuffing with Bacon

Method

  1. Preheat oven to 350 degrees.
  2. Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil.
  3. Cook until tender, 10-15 minutes.
  4. Drain well and return to pan.
  5. Mash potatoes with hand mixer.
  6. Measure out 3 cups.
  7. Whisk eggs, 1Tbl oil and honey in a medium bowl.
  8. Add mashed sweet potato and mix well.
  9. Stir in milk, orange zest, vanilla and salt.
  10. Spread the mixture in a buttered 8×8 baking dish.
  11. To prepare the topping: Mix flour, brown sugar, orange juice concentrate, 1 Tbl oil and melted butter in a small bowl.
  12. Blend with fork until crumbly.
  13. Stir in pecans.
  14. Sprinkle over sweet potato mixture.
  15. Bake for 30-35 minutes

Serves 6

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THANKSGIVING RECIPE BOX: Cornbread Stuffing with Bacon

November 15, 2010 By 2 Comments

WE’RE THANKFUL FOR Chef Dirk and his recipe for Cornbread Stuffing with Bacon.

Ingredients

  • 2 lbs dried prepared cornbread stuffing
  • 1 lb thick sliced smoked bacon (black pepper crusted if possible) cut into 1/2 inch pieces
  • 2 lbs diced white onion
  • 1 lb diced fresh celery
  • 1/4 cup chopped fresh sage
  • 1 tsp kosher salt
  • 2 cups turkey or chicken broth
  • 4 Tbl butter

Check out Chef Dirk’s recipe for Sweet Potato Casserole

Method

  1. Preheat oven to 350 degrees.
  2. Cook bacon in a large skillet until golden brown and crisp and most of the fat has been rendered out; remove bacon with a slotted spoon and place on paper towel to drain.
  3. Discard all of bacon drippings except 3 Tbl.
  4. Add butter to the bacon drippings in skillet and sauté onions and celery for 8 minutes.
  5. Stir in sage; continue to cook 4 more minutes or until onions are translucent.
  6. Stir onion mixture and bacon into dried cornbread.
  7. Add broth one cup at a time until stuffing is evenly moistened (if you prefer wetter stuffing add more broth).
  8. Spoon dressing into buttered 2 qt baking dish and bake covered for 45 minutes.

Makes 12 cups.

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