4 steaks of your choice
1 12-oz. bottle stout beer
1 clove garlic, crushed
1/4 cup soy sauce
1 10.5-oz. can condensed beef broth
1/2 tsp. dried sage
1 tsp. onion powder; pepper to taste Steak should be marinated overnight with stout beer and plenty of garlic. Works with any type of beef, any way you feel like cooking it (barbecue, broil, etc.).
Directions: Place steaks in a flat glass dish. Use a big enough dish so that steaks lay flat on the bottom. Toss in your garlic and spices. Pour the bottle of stout, soy sauce, and beef broth over the steaks. Add just enough water to cover the steaks. Cover, and let marinate in the refrigerator overnight (or at least three hours). Preheat the oven to broil. Cook steaks to desired doneness. Makes 4 servings.
1 1/2 lbs. lean ground beef
1 8-oz. can tomato sauce, reserve 1/4 cup tomato sauce
1 cup soft bread crumbs
1 small onion, finely chopped
1 egg, slightly beaten
2 tsp. Worcestershire sauce
1 tsp. dried thyme leaves
1/2 tsp. garlic salt; 1/4 tsp. pepper
1 Tbsp. packed brown sugar
1 tsp. dry mustard
Preheat oven to 350°F. By shaping the meatloaf mixture into three small, two-serving loaves, baking time can be reduced by 30 minutes. Prep: 10 minutes. Cook: 45 minutes.
Directions: In a large bowl, combine ground beef, remaining tomato sauce, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper. Mix lightly but thoroughly. Divide mixture into thirds and shape to form three loaves, each about 1 1/2-inch thick. Place on rack in open roasting pan. Combine reserved tomato sauce, brown sugar, and mustard. Spread over top of loaves. Bake in 350°F oven for 1 hour (or until no longer pink in the middle and juices run clear). Check with a meat thermometer -- should be 160°F in center. To serve, cut each meatloaf into 1-inch-thick slices. Gentle handling when mixing the ground beef with the other ingredients will ensure a moist, tender meatloaf. Makes 6 servings.
1 lb. lean ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white, slightly beaten
2 Tbsp. milk
1 Tbsp. prepared horseradish
1/4 tsp. salt; 1/8 tsp. pepper
1 12-oz. jar brown beef gravy 4 ozs. mushrooms, sliced
2 Tbsp. water
This "comfort food" recipe will bring back memories. Prep: 10 minutes. Cook: 20 minutes.
Directions: In medium bowl, combine ground beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper. Mix lightly but thoroughly. Shape into 4 oval 1/2-inch-thick patties. Heat large non-stick skillet over medium heat until hot. Place beef patties in skillet. Cook 7-8 minutes, turning once or until centers are no longer pink and juices run clear. Center of patty should register 160°F on an instant-read meat thermometer. Remove from skillet and keep warm. In same skillet, combine gravy, mushrooms, and water. Cook over medium heat 3-5 minutes or until mushrooms are tender. Serve gravy over Salisbury Steak and mashed potatoes if desired. Makes 4 servings.
Ham with Cider Glaze
1 fully cooked ham (boneless, shank, or butt half)
1 cup apple cider
4 tsp. spicy mustard 2 tsp. cornstarch
1/8 tsp. ground cloves
Directions: Heat oven to 350°F. Place ham in shallow roasting pan in oven. Meanwhile, stir 2 Tbsp. apple cider and cornstarch together in a small bowl. In a small saucepan, bring cornstarch mixture, remaining apple cider, mustard, and cloves to a boil, stirring until thickened. Pour glaze over ham in oven and baste ham occasionally with this mixture until ham is heated through (about 45 minutes to an hour). Serves 6-8, with leftovers.
Guisado de Cerdo
1 lb. dried garbanzo beans
1 pig's tail, cut into 1-inch pieces
2 pig's ears, cut into chunks
1 lb. chorizo sausage, sliced into large chunks
1/2 pound pork shoulder, cut into chunks
6 ozs. pancetta, chopped
1 onion, chopped; 3 carrots, cut into chunks
4 stalks celery, chopped; 6 cloves garlic, chopped
1 red bell pepper, chopped
1 1/2 tsp. sweet paprika; salt and pepper to taste
This hearty pork stew has its origins in Spain and Latin America. Pigs' tails and ears can be specially ordered from some butchers. Chorizo is a spicy Spanish sausage; look for it in some grocery stores and Latin markets. Pancetta is an Italian-style bacon. It makes a wonderful and filling meal. Be sure and serve it with lots of fresh bread!
Directions: Place garbanzo beans in a large container and fill with water to cover. Let soak overnight. Drain beans and place soaked beans in a large stockpot. Add the pig's tail, pig's ears, pork shoulder, chorizo, pancetta, onion, carrots, celery, garlic, bell pepper, paprika, and salt and pepper (to taste). Fill pot with water to cover and bring to a boil. Reduce heat and let simmer, until beans are tender, about 1 1/2 hours. Skim fat from liquid's surface as needed, and serve! Makes 8 servings.
Some Elvis Presley Favorites
Corned Beef, Potato, and Pepper Hash
1 lb. russet potatoes, peeled and cut into 1/2-inch cubes
2 Tbsp. butter
1 medium onion, coarsely chopped
1 cup chopped red or green bell pepper
12 ozs. cooked corned beef, cut into 1/2-inch cubes
3 Tbsp. chopped parsley
1/4 cup half-and-half; 3 Tbsp. white wine
1/2 tsp. dry mustard; 1 tsp. salt; black pepper to taste
Hash was, and is, a staple of Southern cooking. It's a good basic breakfast treat. Elvis Presley liked hash, but he liked his well done, so bear that in mind!
Directions: To a large pot of boiling water, add the salt and potatoes. Cook for 7 minutes, or until the potatoes are tender. Drain the potatoes well and set aside. Melt 1 Tbsp. of the butter in a large, heavy frying pan over medium-high heat. Add the chopped onion and bell pepper. Czook, stirring constantly, for 5 minutes or until the vegetables are tender. Pour the contents of the frying pan into a large mixing bowl. Add the corned beef, potatoes, and parsley to the onion mixture. Mix lightly. In another bowl, combine the half-and-half and white wine. Add the mustard and pepper to taste. Pour over the corned beef mixture, and mix gently but well. Wipe out the frying pan with a paper towel and set the pan on the stove over medium heat. When it is hot, add the remaining 1 Tbsp. of butter. Add the corned beef mixture and press it down on the pan firmly with a flat spatula. Cook the hash for 15 minutes, or until it is well browned, turning it once with the spatula. Serves 4.
Burnt Bacon and Mustard on Toasted Rye
6 slices bacon 2 slices rye bread 2 tsp. prepared mustardWhy burnt bacon? Saying "burnt" to the cooks insured that Elvis' bacon would come out the way he liked it, and not underdone.
Directions: Grill bacon until it is very well done. Drain on paper towel, and keep warm. Toast rye bread very dry. Spread with mustard. Top with bacon and remaining piece of toast. Cut in half, and serve immediately.
vegetable oil or shortening for frying
1 egg, beaten; 1 cup buttermilk
1/4 tsp. garlic powder
1 cup all-purpose flour
4 4-oz. tenderized beef cutlets
1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste. In a heavy skillet, heat 1/2-inch vegetable oil or shortening to 325°F (165°C). While the oil is heating, prepare cutlets. In a shallow bowl, beat together eggs, buttermilk, and salt and pepper. In another shallow dish, mix together garlic powder and 1 cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture to coat both sides. Place one cutlet in hot oil. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Using the drippings in the pan, prepare a cream gravy. To 1/2 cup drippings, blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy, add less milk; for a thinner gravy, stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken-fried steak. Makes 4 servings.
1 lb. cooked, boned pork loin, chopped
1 cup cornmeal
1 14.5-oz. can chicken broth
1/4 tsp. salt
dried or fresh thyme to taste
1/2 cup all-purpose flour
1/4 tsp. pepper
2 Tbsp. corn oil.In a large saucepan, combine the pork, cornmeal, chicken broth, thyme, and salt. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring constantly, for 2 minutes or until the mixture is very thick. Remove the pan from the heat. Line an 8 x 8 x 2-inch baking pan with waxed paper, letting the paper extend 3 to 4 inches above the top of the pan. Spoon the pork mixture into the pan. Cover and chill in the refrigerator overnight. Unmold. Cut the scrapple into squares. Combine the flour and pepper. Dust the squares with the flour mixture. In a large skillet, heat the oil and brown the scrapple on both sides. Serve hot. Serves 6-8.
Homestyle Pot Roast
3 lbs. beef chunk, tied for pot roasting
1 Tbsp. flour
2 Tbsp. corn oil
4 onions, coarsely chopped
1 cup beef stock
1 cup canned crushed tomatoes
salt and pepper to taste
1/4 tsp. dried red chili flakes. Dredge the chuck roast in the flour. In a large, heavy pot, heat the oil. Put the roast in the pan and sear it on all sides. Remove the meat from the pan and set aside. Add the onions to the pan and cook, stirring frequently, until they are soft. If they begin to stick before they are cooked, add a little water. Return the meat to the pan. Pour in beef stock and the crushed tomatoes. Add the salt, pepper, and dried chili flakes. Bring to a boil; cover the pan; reduce the heat to low; and simmer the pot roast until tender (2 to 3 hours). Slice the pot roast. Arrange the slices on a serving platter. Pour some gravy over the meat and serve the rest in a bowl. Serves 6.
Recipes compiled by Min Liao from the Texas Beef Council, allrecipes.com, Ohio Pork Producers Council, and Are You Hungry Tonight? Elvis' Favorite Recipes, by Brenda Arlene Butler.