Entrees

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I saw this technique for getting great crust (my favorite part of the mac and cheese!) on mac and cheese on the Food52 website. Brilliant. I borrowed the technique and went to work to make this hearty, beefy mac and cheese. I love combining a few cheeses to make the sauce and the bacon? Well, I’ve never been disappointed by a dish when I’ve added just enough bacon to give the whole dish a smoky, bacon-y note.
Prep time: About 5 minutes
Cook time: About 15 minutes
Serves 6 (very hearty!) portions

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This started out as an idea for kebabs—I wanted to encourage everyone to keep the grilling going during the winter. As luck would have it, I was out of my most favored bamboo skewers. I was still craving the teriyaki, so I just marinated the entire steak and cooked in a cast iron skillet, where the little bit of marinade caramelized on the steak making this, perhaps, a bigger hit than the skewers might have been. All to say, never let a little thing like a missing tool keep you from cooking. You might end up with something you like even better.

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This is a one-dish comfort meal. Filling rice, hearty chorizo, Dakota ground beef and satisfying spinach. It’s simple to make, although you do have to stay nearby to keep stirring in the stock. If chorizo is too spicy for you, feel free to substitute 3 ounces sweet Italian sausage (if in link, take it out of the casing). In this recipe, the prep time refers to chopping the onions, mincing the garlic and squeezing the spinach dry. The rest of the time, you’ll be standing and stirring.

Prep time: 5 minutes
Cook time: about 25 minutes

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We love the flavors of buffalo wings. The tangy hot sauce offset by the sweetness of the butter it is mixed with, the cool flavors of the blue cheese dressing and the crunch of the celery that always comes with it…just makes my mouth water thinking about it. Which is why I reached for the hot sauce, the blue cheese, the butter and the celery when I made burgers last night.

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This sandwich is about big bold flavors and a satisfying meal that you can make ahead. When I served this recently, I found out my aunt and uncle do something similar (with different ingredients) as their traditional New Year's Eve meal--make it early, let the flavors meld, then heat it up to eat it with, in their case, a glass of champagne. No matter how you enjoy this, it's a great way to feed at least six people. We grilled tenderloin just for this sandwich, but feel free to use up leftovers in this.

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The surprise ingredient is the bit of unsweetened chocolate that adds a complex note to the sauce (and smells fabulous while the roast cooks). The habanero is barely perceptible, but is a perfect complementary flavor to both the Guinness and the chocolate. Serve this with mashed potatoes or at least some great bread so your guests can get every last drop of sauce up... yes, it is that good.

Prep time: About 15 minutes
Cook time: About 3 hours

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Prep time: 5 min.
Cook time: 20 min.

Ingredients:

  • 1 pound Dakota Organic Ground Beef
  • 1/4 cup crumbled blue cheese
  • 1 teaspoon blackened seasoning
  • 4 whole grain hamburger buns
  • Lettuce leaves, tomatoes, pickles

Combine first 2 ingredients in a medium bowl.
Shape meat mixture into four 4-inch patties.
Sprinkle both sides of patties with blackened
seasoning. Place on a rack of a broiler pan.

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Ingredients:

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Prep Time: 1hr

Ingredients

  • 4 each DAKOTA Organic NY Steaks
  • 1 ounce olive oil
  • 1 tablespoon garlic -- minced
  • splash wine vinegar
  • salt and pepper -- to taste
  • Soy Worcestershire Glaze -- see Recipe

Rub the steaks with olive oil, garlic, vinegar, and season. Let marinate
At least ½ hour then grill todesired doneness and let rest for 5 minutes.
Either sliced steaks on the bias or serve one steak per person drizzled
with as much of the Soy Worcestershire glaze as desired.

Serves 4.

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Recipe By : John Paul Khoury, CCC
Serving Size : 4 Preparation Time :3:00

Ingredients:

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