Recipe: Rosemary Beef Skewers with Horseradish Dipping Sauce

When our family is enjoying any kind of meat dish, I love to break out the horseradish and announce to whoever is within earshot, “Horseradish makes EVERYTHING taste better”. So when I came across this recipe in Everyday Food for beef skewers with rosemary (one of my favorite herbs to cook with), my mouth started watering at the thought of dipping the yummy skewers into a horseradish dipping sauce, bringing the whole dish to a new level.

Ingredients:

• 3 flat iron (shoulder top blade) steaks (1 1/2 pounds total, with gristle removed)
• 1/2 cup reduced fat sour cream
• 1 tablespoon prepared white horseradish, drained
• 2 garlic cloves
• 2 tablespoon fresh rosemary leaves
• 1 tablespoon olive oil
• coarse salt and ground pepper
• Eight 6 inch wooden skewers

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Gallagher’s beef aging process images

Nothing says “good eating” like wet again sirloins, right? We snapped this picture during CES in Las Vegas outside of a Gallagher’s restaurant, and just had to post it when we found it in our iPhoto library. I mean, it just says so much - a little too much.

We have images of the full sign, as well as the actual aging beef, after the jump if you are interested.

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Shredded Beef or Chicken Enchiladas Recipe

After eating these enchiladas tonight my husband said, “I wouldn’t mind eating these twice a month!” My kids loved them too. Anyone who prepares meals for other people, knows that it’s a huge plus when the consumers like what you’ve prepared. I’ve tried several different enchilada recipes and this one was one of my favorites, nice flavor and great texture. The sauce in this recipe is more of a cream sauce, we like the red enchilada sauce so I cooked the meat in the red sauce and then just went ahead and poured a little enchilada sauce over the top before I baked it. Yum! I got this recipe from All Recipes, and of course, it’s been altered a bit. Hope you like this recipe as much as we did.

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Pot-Roasted Barbequed Short Ribs Recipe

Though I am sometimes tempted to live solely on beet and beet green salad, plus the occasional boiled Yukon Gold potato, my family unreasonably expects a regular main dish.  A favorite for Rosh Hashanah is my Barbequed Beef Short Ribs (or other beef, actually pot roasted in a barbeque-style sauce), a rich dish which my normally fat-conscious sister-in-law Ronnie adores.  This one I invented all by myself one year when short ribs were miraculously on sale at my butcher.  It’s quick to assemble and the long cooking time allows early work completion, while the leftover sauce provides the base for lovely Sukkot soup, especially with that saved beet cooking water.

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