FREE recipes offered by Discount Knives and Cutlery

Red Wine Beef Stew with Potatoes and Green Beans Recipe courtesy Dave Lieberman Show:  Good Deal with Dave Lieberman Episode:  One Pot Meal Potluck

Difficulty: Medium, Prep Time: 20 minutes, Cook Time: 2 hours, Yield, about 10 servings

Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You?ll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you?re reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you?d be happy drinking what you?re cooking with you?re in good shape.2 pounds beef chuck for stew, cut into 1-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons butter 4 medium carrots, peeled, halved and cut into 1-inch chunks 3 small onions, diced 2 tablespoons all-purpose flour 2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth 2 cups dry red wine 1 cup canned crushed tomatoes 3 sprigs fresh rosemary 2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks 2 handfuls green beans, ends trimmed  Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter. Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil. Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom. Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

Dad's Meatloaf with Tomato Relish Recipe courtesy Tyler Florence Show:  Tyler's Ultimate Episode:  Ultimate Meatloaf

Difficulty: Easy, Prep Time: 20 minutes, Cook Time: 1 hour, 30 minutes, Yield: 6 to 8 servings

Tomato Relish: Extra-virgin olive oil 1 onion, finely diced 2 garlic cloves, minced 2 bay leaves 2 red bell peppers, cored, seeded, and finely diced 2 tomatoes, halved, seeded, and finely diced 1/4 cup chopped fresh flat-leaf parsley 1 (12-ounce) bottle ketchup 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper Meatloaf: 3 slices white bread, crusts removed, torn into chunks by hand 1/4 cup whole milk 1 1/2 pounds ground beef 1 pound ground pork 2 eggs Leaves from 2 fresh thyme sprigs Salt and freshly ground black pepper 3 to 4 bacon slices Preheat the oven to 350 degrees F. Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish. Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together. This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning. Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise. Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!

Corned Beef and Cabbage From Food Network Kitchens

Difficulty: Easy, Prep Time: 10 minutes, cook Time: 4 hours, Yield: about 6 to 8 main course servings

One 3-pound corned beef brisket (uncooked), in brine 16 cups cold water 2 bay leaves 2 teaspoons black peppercorns 4 whole allspice berries 2 whole cloves 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges 8 small new potatoes (about 1 1/4 pounds), halved Freshly ground black pepper Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper.  Cook's Note: Leftover corned beef makes great corned beef hash.

Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Twice Cooked Red Chile Sauce Recipe courtesy Bobby Flay Show:  Boy Meets Grill Episode:  Say Cheese!

Difficulty: Medium, Prep Time: 15 minutes, Inactive Prep Time: 20 minutes, Cook Time: 35 minutes, Yield: 4 servings

4 filet mignon steaks, each 1 1/2-inches thick 1 tablespoon ground cumin 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 4 (3/4-inch thick) slices goat cheese Red Chile Sauce, recipe follows Chopped cilantro, for garnish Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness. Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro. Red Chile Sauce: 2 tablespoons canola oil 1 large red onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 New Mexican red chiles, lightly toasted 2 quajillo chiles, lightly toasted 1 ancho chile, lightly toasted 6 to 8 cups homemade chicken stock 1/4 cup creme fraiche 2 tablespoons maple syrup Salt and freshly ground pepper Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth. Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.