Sunday, May 6, 2018

This is pure comfort food! Enjoy! :)

SALISBURY STEAK MEATBEALLS
MASHED CAULIFLOWER
CREAMED CORN
ITALIAN PEAS

SALISBURY STEAK MEATBALLS

2 lbs. ground sirloin
2/3 cups breadcrumbs
2 teaspoons yellow mustard
4 dashes Worcestershire sauce
1 teaspoon each of sugar, salt, pepper, garlic powder and onion powder
2 tablespoons each of butter and olive oil for cooking the meatballs.

Combine first 4 ingredients and seasonings and form into small meatballs.  Place the olive oil and butter in a skillet and brown 6 to 8 meatballs at a time on each side.  This will only take about a minute per side.  Be careful not to have the skillet too hot.  Once all meatballs are browned on each side, place them on a platter to the side.

FOR THE GRAVY:

2 cloves garlic, minced
½ cup chopped onion
32 ounces beef broth
2 tablespoons brown sugar
4 dashes Worcestershire sauce
1 tablespoon Ketchup
2 teaspoons Kitchen Bouquet
3 tablespoons of cornstarch dissolved in 3 tablespoons water
Salt & pepper to taste

Add onions to the pan, adding a little more olive oil, if needed.  Sauté’ for 5 to 7 minutes and add the garlic.  Sauté’ the garlic for 1 minute.  Add the remaining 5 ingredients and bring to a slow boil.  Add the cornstarch/water mixture and salt and pepper, stirring well.  Add the meatballs to the sauce cover and simmer 45 minutes, stirring them every 10 minutes.  Makes 18-20 meatballs.

MASHED CAULIFLOWER

2 (1-pound) bags frozen cauliflower
4 tablespoons whipped cream cheese
2 tablespoons butter
Salt and pepper to taste
½ cup sharp cheddar, shredded
Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 


 CREAMED CORN

8 ears of fresh corn, shucked, cleaned and cut off the cob or 1lb. bag frozen corn
½ stick butter
4 tablespoons sugar
Salt and pepper to taste
½ cup half and half

In a large skillet, over medium-high heat, melt butter and add corn stirring often for about 8 minutes.  Add remaining ingredients and simmer for about 10 minutes.  I like to use my hand blender and mash a little of the corn right in the skillet.  If you don’t have a hand blender, you can scoop half of the corn mixture into a blender then place it back in the pot.

ITALIAN PEAS

1 (16-ounce) bag frozen green peas
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1 tablespoon chicken broth
Salt and pepper to taste

Heat oil and butter in a large skillet.  Stir in onion and cook for 5 minutes.  Add the garlic and cook for 1 minute.  Add peas, broth and salt and pepper.  Cover and cook about 15 minutes or until peas are tender.



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