Slow Cooker Beef Tongue: It’s Really Really Good

Before you scroll down to look at the pics of the two beef tongues that look more like Chestbursters from the Alien movies, PLEASE keep reading. They were absolutely delicious and flavorful, easy to prepare and much leaner than I expected.

With our quarter steer that we ordered several months ago, the butchers from Lodi Sausage Company and Meat Market, threw in two tongues. I guess tongue is not popular. As a matter of fact, we asked them for the liver and a few other “throwaway” parts. The tongues sat in our basement freezer for some time, and then Heather pulled them out the other week and asked what we should do with them. Given that a cow uses its tongue pretty much non-stop, my first thought was to cook it low and slow in the crockpot. This was confirmed when we checked out some recipes online. My initial concern was that it would have an “organy”, “minerally”, “irony” taste. Nothing could be further (or farther) from the truth. The beef tongue was AWESOME! Tender and flavorful like filet mignon. No kidding.

We set the crock pot on Low over night with carrots, onions, celery, salt and pepper and a bay leaf. In the morning after letting it cool Heather sliced a small piece and took a taste. She almost literally ran into the living room and said “Eric, you need to try this. It tastes like filet mignon.” Tender, juicy and for you foodies out there, had a great mouth feel. It had a nice chew to it. Not grainy or slippery. Now, what to do with them? She sliced both tongues — sounds like it would hurt: ) — and put them into two containers. The first was for beef tacos. We coated them with some Mexican seasonings (cumin, Mexican oregano, cayenne pepper, garlic powder, onion powder, paprika and dried chili powder) and gave them a quick saute in olive oil. We served them in warmed corn tortillas with salsa, avocado and a little cilantro. I must have had five or six. They were awesome!

The remaining beef tongue was for our beef with barley soup. And yes, we used the broth from the crock pot. And no, the broth was not fatty. I had read a few online recipes where fat from the tongue seemed to be an issue. People felt that the beef tongue was fatty and the “juice” was too greasy. Not in our case. Maybe it was the way the butchers cut the meat or that these grass fed cows were just leaner? Either way, we did not have to skim fat off the surface of the broth.

There you have it. An unpopular and unattractive piece of beef that turned out fantastic. It made me realize again that we are so conditioned to purchasing and eating only certain cuts and parts of the cow, chicken, pig, etc. All perfectly cut and individually packaged. In my opinion, that really disconnects us from our food. And that is why the last chicken we culled from our flock was done by yours truly. It was a great experience.

So the next time you go to your butcher, see what “throwaway” pieces they have. You might be pleasantly surprised by what culinary delights you can prepare.

2 uncooked beef tongues
This is not a pretty picture. I was hesitant to include this pic because, let’s be honest, the tongues look frightening.

2 cooked beef tongues
After they were cooked, they didn’t look much better.

tender inside of cooked beef tongue
Now we’re talking. Here’s the payoff.

beef tongue slices
2 containers of beef tongue please. The left became shredded beef tacos and the right became beef with barley soup.

beef tongue crock pot broth
Let’s not forget the broth. That’s where the flavor is. Not some bullion cube. This is the real deal. All the flavor.

Slow Cooker Beef Tongue: It’s Really Really Good2017-02-07T10:58:41-06:00

Herb Rubbed Sirloin Tip Roast

Meat. Do ever just have a craving for meat? Juicy, mouth watering. Just thinking about it brings out the carnivore in me. As I have stated countless times, I literally feel awesome after eating meat. It’s hard to describe, but if you exercise, do sports or lift weights, you know what I mean. In addition to being an excellent source of high quality protein, it is rich in B-6, B-12, Iron and Potassium.

The other day I had a hankering for some meat and took a 3-pound Sirloin Tip Roast out of the freezer. After defrosting it, I checked out a couple recipes online that were easy to prepare and delicious. Thanks to AllRecipes.com the herb rub recipe won out. I didn’t follow it to a T but adjusted the amounts of herbs and spices to suit my taste. The original recipe looked pretty heavy on the paprika and salt. In addition, I didn’t have any thyme but used marjoram instead. So what you see below is my “adjusted” recipe. Enjoy!

INGREDIENTS

1/2 tablespoon paprika
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme (When I opened my herb/spice drawer, the bottle of thyme was empty. So I used dried marjoram instead)
2 tablespoons olive oil
3 pound sirloin tip roast (you can use any roast you like.)

DIRECTIONS

I started by mixing the dry ingredients in small bowl.

Then I stirred in the olive oil and let the mixture sit for a few minutes.

After preheating the oven to 350 degrees F, I lined a baking sheet with aluminum foil. The roast was placed on the prepared baking sheet and covered on all sides with the spice mixture.

Cook roast for 1 hour in the preheated oven or to a minimum internal temperature of 145 degrees F. Let roast sit 15 minutes before slicing.

Herb Rubbed Roast on Foil
Roast covered with herb & spice mixture.

Herb Rubbed Roast Cooked
Roast is done. Time to let it rest.

Herb Rubbed Roasted Plated
Two delicious slices ready to eat.

Herb Rubbed Sirloin Tip Roast2016-10-24T11:55:22-05:00

It’s So Easy Eating Green

Pesto ingredientsSnow PeasKale chips Vegetarian Split Pea SoupHeather's Dill PciklesFarro Salad w/ Asparagus, Almonds and Goat CheeseHeather's Dragon Vegetable PlatterZuccanoes (or, Stuffed Zucchini)Garden Ratatouille

Pop quiz. What food did Popeye eat to get super strength to defeat Bluto and save the day? You know the answer . . . spinach. Like many leafy greens, spinach is rich in vitamins like vitamin A, folate, vitamin C, vitamin K as well as high in minerals like calcium, iron, magnesium, manganese and potassium. Kale, collards, swiss chard and mustards greens rank among the top most power-packed green leafy veggies. And if you’re wondering about your basic lettuces like Romaine, red leaf and green leaf, they make the list too.

There’s no excuse why we can’t eat our greens all the time. It’s so easy. Every grocery store I shop (Copps, Aldi, Willy Street Co-op and even Target) has fresh green produce on their shelves daily. An easy way to incorporate greens into your diet is with salads. And I don’t mean chopped iceberg lettuce with a few slices of tomato. Thanks to my wife, Heather, our typical salad has numerous ingredients, often including chick peas, sunflower seeds, cherry tomatoes, mint, arugula, black beans, cucumbers, beets, snap peas, artichoke hearts, green and black olives, bell peppers and the occasional dollop of cottage cheese. Plus you can try fun dressings too. Although I’m more of a balsamic vinegar guy.

Another idea is to go to the grocery store with meals and recipes already in mind. Instead of shopping the basics, like milk, bananas, apples, yogurt, cereal, boneless skinless chicken breast, bread, coffee, cheese (look familiar?), how about buying foods specific to a recipe that you are going to prepare that week?

Here are 4 more tips to help you eat green.

1. Try new recipes. Dust off an old cookbook, pick up a new one or go to your favorite website. I guarantee you that there’s a recipe just waiting to be tried.

2. Eat produce that’s in season. Even though you can pick up practically any produce at any time of the year, its always better when it’s in season. Especially when it’s fresh and local.

3. Have a potluck. What a great way to share new foods with friends!

4. Learn how to can and jar. I was new to this until I realized that we had enough tomatoes and bell peppers in our garden for an army. Heather had canned before so I used her trusty formula and made a big batch of salsa. Yum!

Above I have included pics from some vegetable-based recipes I’ve shared with you over the years: Pesto, Snow Peas, Seasoned Kale Chips, Split Pea Soup, Dill Pickles, Farro Salad with Asparagus, Heather’s Dragon Vegetable Platter, Zuccanoes and Garden Ratatouille.

It’s So Easy Eating Green2016-09-13T13:00:52-05:00

Should You Supplement with a Protein Powder?

A question I often get asked is “Should I be drinking a protein shake or taking some kind of protein/amino acids supplement?” You already know my answer. “It depends.” How many meals and snacks are you eating each day? Do you have a balanced diet? Are you a vegetarian? What are your health and fitness goals? How often, how intense and how long are your workouts? You’ve heard this routine of mine before.

Over the years I have seen all sorts of formulas to help people calculate how much protein they need. Anywhere from 1 gram of protein per kilogram of body weight to over 1 gram per pound of weight. That’s a huge difference. Often these calculations are purely arbitrary. Having done extensive reading and research over my 22 years of personal training, I’ve learned that the average person doesn’t require nearly as much protein as the elite athlete. Someone who is constantly breaking down muscle tissue and needs to repair, recover, grow, prevent/reduce injury and improve his/her performance. That’s an entirely different thing all together. Just remember, though, that protein is just one part of your dietary equation. That’s why it is key for you to keep a journal of your food intake and workouts. The tendency is to focus on the workouts, specific routines, amounts of weights, etc. When in fact, that should be secondary to a diet that complements your exercise program and will lead you to your health and fitness goal(s).

So why do I have a couple pics of a tub of protein powder? To promote it? Partially. To educate you? Yes, that too. It started when I ran into a former client a couple weeks ago. Rob is a 40-ish year old bodybuilder, who is in incredible shape and trains like an absolute beast. I always appreciate his open mindedness and his eagerness to learn. When we chatted I asked about his supplement routine. Among other things, he said he was enjoying Elevation Protein Powder that he bought from Aldi grocery store. Just $15.99 for a 2-pound container, he felt that it’s an excellent value. Compared to other whey protein powders that have a laundry list of extra ingredients, this is made of a protein blend (whey protein concentrate and whey protein isolate), cocoa powder, maltodextrin, flavoring, soy lecithin, cellulose gum, acesulfame potassium and sucralose. It also is a good source of potassium and calcium. Best of all, he said that he had no gastrointestinal issues with it. And let me tell you, that is a total plus. Over the years, I have tried many supplements: protein powders, shakes, pills, meal replacement shakes, pre and post workout powders, etc. Many of them would rip my insides apart. So even if they were helpful, they would make me sleep on the couch if you get my drift.

Later that week I picked up a container of the chocolate protein powder. It mixes about the same as other powders. A little gritty and chunky even if you use a shaker cup. I suggest adding it to a smoothie or blending into a shake. After drinking the shake, did I feel a surge of power like when Popeye eats his spinach? Nope. This is not a pre-workout drink loaded with caffeine and other stimulants. I felt satisfied and knew that I was doing something good for myself. And that goes a long way. At 30 grams of protein per serving, it’s a good value. For me it’s an excellent accountability and motivation tool. . . and I get my chocolate fix. Like buying a new pair of athletic shoes or purchasing personal training sessions or picking up a healthy recipe book, they all encourage you to make healthy choices. Each time you look at your shoes, you’ll think of exercising and doing something good for yourself. When you see your PT appointments in the calendar you’ll be motivated to stay on track between workouts. That healthy cookbook sitting on your kitchen counter is begging you to open it and try a new delicious recipe. I’ll continue to supplement with this protein powder on the days I workout and let you know how everything goes.

Elevation Protein Powder

Elevation Protein Powder nutrition info

Should You Supplement with a Protein Powder?2016-09-12T08:32:04-05:00

Cooking with Red Wine

Cooking with wine

Do you want the secret to making your sauces, marinades, stews and soups out of this world delicious? Do you want your friends to give you that look after the first bite when they know something is special about the meal you made? Do you want to make homemade dishes taste like ones from your favorite restaurant? Just add wine. Wine will make a simple recipe into a rich and luxurious experience. I think I’ve been watching too many shows on the Food Network channel.

Recently I made my typical marinara sauce and also added a 1/2 cup of red wine. Wow! What a difference! The sauce, which I had made many times before was already delicious. It consisted of several Italian herbs, chopped onion, diced garlic, sliced mushrooms, diced bell peppers and minced carrots for a little sweetness. Lastly, I added a pound of grass fed ground beef (browned in olive oil), which has so much flavor in itself. By adding the wine, however, the sauce was bolder, brighter, richer and, if I can use the word, elegant. It gave the sauce a smoother mouthfeel too for all you foodies out there. Even my boys noticed a difference in the sauce. A good difference when they said how delicious dinner was. Or maybe they were just hungry.

The great thing was that the opened bottle of red wine was over a month old. No longer able to enjoy it in a wine glass but not quite at the vinegar stage either. I have added “old” red wine to spaghetti sauces, soups and on hot summer nights, sangria. Older red wine is an excellent substitute to red wine vinegar, balsamic vinegar and apple cider vinegar. If you’re worried about red wine getting too old, just remember what my mom told me last week. “Wine doesn’t go bad, Eric. I’ve had a bottle of opened red wine in the pantry for six months.”

Want a healthy and easy-to-prepare red wine recipe? Try my Inside Out Ravioli Casserole.
Want more? Check out these Red Wine Recipes by Bon Appetit.

Eric, you never mentioned the health benefits of red wine. The antioxidants? Flavonoids? Then read this excellent Article by Mayo Clinic.

Cooking with Red Wine2016-08-23T11:11:17-05:00

How To Make Pesto in 3 Easy Steps

Pesto is one of my favorite sauces! It’s great as a spread in sandwiches, can be tossed into pasta or used as stuffing for pork and chicken. It’s also a key ingredient for my Pesto Minestrone Soup and Chicken and Spinach Soup with Fresh Pesto. Pesto also freezes well if you have extra. For the recipe I used my handy Chef’s Guide To Stocks & Sauces (Quickstudy: Home). It has dozens of recipes and is laminated too, which is great to have in the kitchen. Check it out!

Ingredients
1/2 cup Olive oil
1 1/2 cups Fresh basil leaves, loosely packed
2 medium Garlic cloves, crushed and chopped
2 Tbsp. Pine nuts (almonds or walnuts)
1/2 cup Parmesan cheese, grated
2 Tbsp. Cream, heavy or half and half (optional)

Directions
Step 1. Place all ingredients in blender or food processor and process until creamy. We used a handheld immersion blender.
Step 2. For a more opaque and richer pesto, add cream and process 10 seconds more.
Step 3. It’s now ready to serve. Do not cook.

Pesto ingredients

How To Make Pesto in 3 Easy Steps2016-04-26T12:18:31-05:00

Spicy Stir-Fry Eggplant with Mushroom Recipe

I often call my mom to get her take on certain recipes and to help with culinary conundrums. She’ll often respond with a question like “Do you have an open bottle of red wine? White wine will do fine too.” Or “You can put that into a turkey chowder.” She always has incredible insight. Recently, I was attempting to recreate a dish from a Chinese restaurant when I got stumped. So I picked up the phone and called Mom. Calling Mom is pretty much the solution for most things, right? Anyhow, I asked her if she remembered “that eggplant dish” from China Wok Buffet in Middleton (now China Wok). She said. “Yes” and without hesitation asked if I had red pepper flakes on hand. Ah, yes, that was the missing ingredient. Mom to the rescue again. It’s become a tradition that we order out from them when she visits, and that is one of her favorite dishes. So we put our heads together and I tried to replicate the dish. For a first run, it turned out good. It could have been a little spicier, and the sauce could have been a little thicker. But as Mom would say, “That’s splitting hairs.” Otherwise, for not working off a recipe, I was happy with the outcome. So here you go!

Ingredients for Spicy Stir Fry Eggplant with Mushrooms

Ingredients
1 eggplant, chopped
1 cup mushrooms, chopped
2 cloves garlic, diced
1 yellow onion, chopped
1 tbsp plum sauce (add more to make dish sweeter)
1/8-1/4 tsp red pepper flakes (use less or more based on preference)
2 tbsp peanut oil

Eggplant, mushrooms and onions in the skillet

Directions
In a large skillet, add peanut oil and set heat on HI. Once the oil is hot, add the onion and garlic. Cook and stir for two minutes until onions start to become translucent. Lower heat to medium/hi, then add eggplant, mushrooms, red pepper flakes and plum sauce. Be sure to stir occasionally so the food does not stick and burn. Total cooking time will depend on the size of the mushroom and eggplant pieces. I like my vegetables to have a little “chew” to them so I do not cook them down for too long. And remember that moisture will come out of the vegetables so that will add liquid to the skillet and soften the veggies. If the sauce becomes too liquidity, you can add a little cornstarch and water to thicken it.

Dinner is served! Spicy stir-fry eggplant with mushrooms.

Voila! Dinner is served.

Spicy Stir-Fry Eggplant with Mushroom Recipe2016-03-23T10:45:57-05:00

Polenta Carnitas Casserole

Recently we tried a polenta carnitas recipe from Trader Joe’s. It’s a combination of Italian and Mexican cuisine. The polenta, marinara sauce and cheese blend (75% of the ingredients) make up the Italian part. Polenta is a traditional Italian dish made when cornmeal is boiled in water. It makes for a nice substitute for pasta or rice. The Mexican part (25%) comes from carnitas, which is braised or simmered pork that is cooked with cumin, Mexican oregano, thyme, chili and other spices. It’s often served with salsa, rice, guacamole, tortillas and refried beans. Are you hungry yet?

So try out this recipe and let me know what you think. Italian with hints of Mexican flavors? Enjoy!

Ingredients
Trader Joe’s Organic Polenta (one or two 16-oz tubes)
Trader Joe’s Traditional Carnitas (12 oz package)
Trader Joe’s Organic Tomato Basil Marinara (25-oz jar)
Trader Joe’s Quattro Formaggio Shredded Cheese Blend (12-oz)

Directions
Since all of the ingredients are cooked, it’s just a matter of assembling them in a 13 x 9 baking dish and heating them up. Start by preheating your oven to 350°F. Slice or crumble the polenta on the bottom of the casserole dish. Spread the carnitas on top of the polenta. Pour the jar of marinara sauce over carnitas. Liberally cover with shredded cheese. Place in oven and cook for 30 minutes.

*For a Mexican slant, we garnished with sliced avocado and tortilla chips.

Trader Joe's Polenta recipe 1

Polenta Carnitas Casserole2016-02-08T14:58:38-06:00

Italian Beef with Pepperoncini and Olives

Yesterday I was in the mood for beef. And something spicy. And something substantial. And something that I could toss in the crock pot, set on “Low” and not worry about it. I was having a hankering for veggies too like carrots, bell peppers, onions, mushrooms, garlic and tomatoes. So voila . . . Italian Beef.

As with many crock pot recipes, prep time for this Italian Beef Recipe is under 15 minutes. Then it’s low and slow for about 8 hours. We served the meat and veggies over pasta, but it can easily be served plain or over rice, or shredded and enveloped by a hoagie bun. Try it out and let me know how you like it!

Italian Beef Recipe

Ingredients
3-4 pound beef roast
4 carrots, cut into large chunks
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
2 yellow onions, chopped
8 oz mushrooms, chopped
6 cloves garlic, chopped
1 15-ounce can diced tomatoes
3-4 tablespoons Italian seasonings (blend of oregano, thyme, basil, parsley and rosemary)
2-3 tablespoons Worcestershire sauce
Kosher salt and ground black pepper to taste

*olives and pepperoncini for garnish

Directions
Place vegetables in crock pot first. Then set meat on top of vegetables. Cover with tomatoes, Italian seasonings and Worcestershire sauce. Set on “Low” for 8 hours. Vegetables will be very tender, and the meat will pull apart easily. Plate over pasta, rice or plain and garnish with olives and mild pepperoncini. Yum!

Italian Beef with Pepperoncini and Olives2015-12-28T12:55:02-06:00

Spanish Paella Recipe with Chorizo, Chicken and Shrimp

My wife must have read my mind yesterday (after 20 years, this happens a lot) when she said that she was going to prepare paella. It’s one of my favorite dishes and reminds me of Spain. The combination of spices, seafood, chorizo and peppers is out of this world. Our go-to recipe book for paella is Perfect Mediterranean. Simple and easy-to-follow steps, this recipe requires a fair amount of prep time and stirring during the cooking process. The results are well worth it. Enjoy!

Paella

Ingredients

5 1/4 cups fish stock or water
12 large raw shrimp, in their shells
1/2 tsp saffron threads
2 tbsp hot water
3 1/2 ounces boneless, skinless chicken breast, cut into 1/2 inch pieces
3 1/2 ounces pork tenderloin, cut into 1/2 inch pieces
3 tbsp olive oil
3 1/2 ounces chorizo sausage, casing removed, cut into 1/2 inch pieces
1 large red onion, chopped
2 garlic cloves, crushed
1/2 tsp cayenne pepper
1/2 tsp paprika
1 red bell pepper and 1 green bell pepper, seeded and sliced
12 cherry tomatoes, halved
1 1/2 cups medium-grain paella rice
1 tbsp chopped fresh parsley
2 tsp chopped fresh tarragon
salt and pepper

Directions

Put the stock in a pan and bring to a simmer. Add the shrimp and cook for 2 minutes, then transfer to a bowl and set aside. Let the stock simmer. Put the saffron threads and water in a bowl and let infuse.

Season the chicken and pork to taste. Heat the oil in a pan (paella pan if you have one) and cook the chicken, pork, and chorizo over medium heat, stirring, for five minutes, or until golden. Add the onion and cook, stirring, until softened. Add the garlic, cayenne pepper, paprika, and saffron and its soaking liquid and cook, stirring constantly, for 1 minute. Add the bell peppers and tomato halves and cook, stirring for 2 minutes.

Add the rice and herbs and cook, stirring constantly, for 1 minute to coat. Pour in about 5 cups of the stock and bring to boil, then simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice, and when adding ingredients. Season to taste and cook for 10 minutes more, or until the rice grains are plump and almost cooked.

* Note: We used a large stainless steel skillet since we do not have a paella pan. Because of this, cooking takes a little longer.

Add a little more stock if necessary. Add the shrimp and cook for 2 minutes more.

When all of the liquid has been absorbed and you detect a faint toasty aroma coming from the rice, remove from the heat immediately. Cover with foil and let stand for 5 minutes. Serves 4-6.

Spanish Paella Recipe with Chorizo, Chicken and Shrimp2015-08-21T11:26:21-05:00
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