Category Archives: Beef

Karl’s Weekday Sukiyaki with a Noom Twist

Wife Jan and I were wandering around the local Japanese market and she said it had been a long time since I had made sukiyaki. This is one of the dishes my mother, Claudia, would make as I was growing up. Since I was making this as a weekday dinner, I pared down my original recipe to feed three people—you may also increase the number and kinds of vegetables to feed more if necessary.

Karl’s Weekday Sukiyaki with a Noom Twist

Karl’s Weekday Sukiyaki with a Noom Twist

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Karl’s Meatloaf Provincial

Daughter Eilene’s friends are coming over and this means feeding a crowd—they still stay in the space they have created in the garage away from the “old folks.” Her friends have express a desire to not have the Asian food that they could get at home, so I decided on meatloaf. Good sides for this are parsley potatoes and green beans.

Karl’s Meatloaf Provincial

Karl’s Meatloaf Provincial

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Karl’s Chili con Carne with Beans

Wife Jan has asked me to make cornbread. In and of itself cornbread is not a meal, it does though pair very well with chili. Since cornbread is a starch, I wanted to make a straight, bean-less chili con carne, but Jan said she like beans in her chili, so I added about half as many as I would usually add to a bean chili.

Karl’s Chili con Carne with Beans

Karl’s Chili con Carne with Beans

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Karl’s Chelow Koobideh with Mint Yogurt Sauce

Kofta is a general Middle Eastern to Indian term for grilled ground meat—usually mixed with other things. You may form the meat mixture into balls, loafs or stuff it into something—leaves, vegetables, whatever. What you flavor/add to the meat, and what you do with it then, is limited only by your own imagination. Koobideh is the Persian name for kofta made with beef or lamb, although I have frequently known it to be made from beef and lamb in the local Persian restaurants. Today, wife Jan asked for koobideh meat balls with rice for dinner. The traditional Persian accompaniment to the meat is steamed rice, called chelow.

Karl’s Chelow Koobideh with Mint Yogurt

Karl’s Chelow Koobideh with Mint Yogurt

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Karl’s Beef and Spinach Hand Pies

I have not posted in a while, between company and other commitments, I found I could cook or write about cooking. I love stuffed breads—a meal in a handy bread pocket,  whether you call them samsa, pasties, samosa, or bierock—the major difference between all of these pocket breads is the type of starch that you use to wrap around the savory filling. These filling delights also have a second advantage in that—with one preparation—you can feed a family of three for several meals.

Karl’s Beef and Spinach Hand Pies

Karl’s Beef and Spinach Hand Pies

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Karl’s Palestinian Kofta with Sesame Sauce

My sister came for a visit and I told her that I was making kūbide—a Persian mixture of lamb and beef with sumac that is grilled and usually served either plain with rice or bread. I was rather free with my ingredients and—when I started to write up the recipe—I realized that what I had ended up with could not really be called kūbide—which is a specific kind of Persian kofta.

Karl’s Palestinian Kofta with Sesame Sauce

Karl’s Palestinian Kofta with Sesame Sauce

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Karl’s Weekday Kūbide Meatloaf with Sesame Sauce

The usual question, “What are we having for dinner?” My wife said, “Kūbide?” Kūbide is a Persian mixture of lamb and beef with sumac, either mixed into the meat or sprinkled on after cooking. My family does not like sumac, so I take it out.

Karl’s Weekday Kūbide Meatloaf with Sesame Sauce

Karl’s Weekday Kūbide Meatloaf
with Sesame Sauce

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Karl’s Weekday Beef Chili III

I have posted weekday chili before (1 & 2), but my followers will know that I can rarely make the same dish the same way twice. This time I did not want to make a huge pot of beans, just enough for 4-5 person/meals. I have stripped down the ingredients list, but recently I have discovered that adding some Better than Bouillon greatly enhances the flavor of soups and stews.

Karl’s Weekday Beef Chili III

Karl’s Weekday Beef Chili III

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Karl’s Bulgogi Tri-tip

I am doing a barbecued bulgogi tri-tip for our Sunday meal. This popular Korean dish is usually made with thinly shaved marinated beef and then grilled with onions. Daughter Miriam is off garlic and onions—I also did not want to spend time par-freezing an finely slicing my meat—I would have to adapt my recipe to her needs. I finally decided to marinate a whole tri-tip, barbecue it, and then slice the roast at the table.

Karl’s Bulgogi Tri-tip

Karl’s Bulgogi Tri-tip

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Karl’s Weekday Barbecued Meatloaf

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I had wanted to make meatloaf for dinner, but we were in a heat wave. The idea a running a hot oven to add to the heat just did not seem like a good idea. I wondered if I could barbecue a meat loaf on the grill outside. It actually worked fairly well.

Karl’s Weekday Barbecued Meatloaf

Karl’s Weekday Barbecued Meatloaf

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