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Roast Beef for Sandwiches

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Pork Belly Burnt Ends

We love burnt ends. Being confined to home due to the virus, it's not practical to smoke a full brisket for just the two of us. This recipe is a great substitute.
Begin by making the rub. This is my standard rub for pork. It makes more than you will need, but stores well in an air tight container. It's great for ribs, pulled pork, and even pork chops, so you will love having the extra for future use.

Rub Ingredients:
1/4 cup brown sugar 1/4 cup white sugar 1 tablespoon garlic powder 1 tablespoon onion powder 1 1/2 teaspoons paprika 1 1/2 teaspoons smoked paprika 2 tablespoons Lawrey's seasoned salt 2 tablespoons mustard powder 1 tablespoon chili powder  or for more heat, 1 teaspoon chili powder and 2 teaspoons chipotle powder 1/4 teaspoon red pepper 1 teaspoon black pepper
Begin by cutting two pound of pork belly into one and a half inch cubes. Although this seems large , they will shrink as they render out fat. Place cubes into a disposable aluminum pan. Cover pan and pl…

Pork Belly and Black Beans

My wife and I love the Food and Wine festival at Epcot. Every year, we head straight to the Brazilian booth for pork belly and black beans. This is my version of the dish.
I have a huge selection of spices. This uses Florida Sunshine Blend and Pirates Bite from St Augustine Spice and Tea Exchange. Also Blood Orange Olive oil from the Galley in New Smyrna Beach. If you have an olive oil and vinegar store near you, stop in, you won't be disappointed. We have a large inventory of oils and vinegars here at the house and we use them a lot.

1/2 teaspoon Florida Sunshine Blend
2 grinds Pirates' Bite
zest of one lime
juice of one lime
2 teaspoons low salt taco seasoning
1/2 teaspoon dried cilantro (or1 teaspoon fresh cilantro chopped finely)
1 tablespoon blood orange olive oil
1 pound pork belly sliced 1/2 to 3/8 inches thick

Begin by slicing the pork belly into thick slices. Think thick sliced bacon and cut the slices about three times as thick.
Place seasoning and pork…

English Muffins

We enjoy breakfast at our house. English muffins are always a treat, however, the store bought muffins seem to get thinner every year. This recipe will give you control over how thick your final product is.

1 3/4 cups lukewarm milk
3 tablespoons softened butter
1 1/4 to teaspoons salt
2 tablespoons  sugar
1 large egg, lightly beaten
4  cups  bread flour
1/2 cup wheat flour
2 teaspoons yeast
cornmeal for dusting griddle

Begin by mixing all ingredients in your stand mixer. I use the flat paddle and mix until shiny.  Then change to the dough hook and knead for about 5 minutes.
Remove dough and place it in a well oiled bowl . It will be sticky. Cover and allow to rise about 2 hours.
Lightly punch down and divide into 16 equal dough balls. Cover and allow  to rest about 15 minutes.
Place a few balls on a grill preheated to medium low. Toast on for 10 to 15  minutes, until bottoms are nicely browned.
Flip and toast other side. Internal temperature should be about 205 degrees.…

Cubed Steak with Poutine

We are at a time in this country where we have to make due with what we have. Working in a grocery store the last few weeks has been interesting. Running out of basic supplies has become the norm. Chicken and ground beef are hard to keep on the shelves.
My wife went shopping while I manned a cash register. She came home with three very nice looking cubed steaks.

3 or 4 8 ounce cubed steaks
6 tablespoons flour
1/2 teaspoon seasoned salt
1 teaspoon granulated onion
1/4 teaspoon garlic powder
2 tablespoons butter
2 cups no salt added beef stock
cooking spray
2 potatoes
1/4 cup cheese curds or cheese pieces

Preheat a cast iron pan over medium flame Coat pan liberally. Mix all the dry ingredients well and divide.
Place 1/2 the mixture in a zip top bag. Shake to cover the steaks well with flour. Remove steaks from bag shaking off the excess flour.
Add steaks to pan and brown for about 5 minutes on each side.
Remove steaks from pan and add butter.
When butter has melted, add t…

Vegetable Beef Soup

It's a cold night here in Florida, the perfect time for soup. This great soup be started in the morning, simmering until dinner time. It is also a great way to use up whatever is in the pantry as far as vegetables are concerned.
2 pounds beef (I use whatever is on sale)
3 carrots
6 cups beef broth
1 can corn
1 can green beans
1 can diced tomatoes
3 medium potatoes
1/2 teaspoon basil
1 teaspoon granulated garlic
1 teaspoon onion powder

Begin by cubing the beef. Next, add it to a pan and browning it on all sides.

Add all the ingredients except the potatoes to a large soup pot. Bring the soup to a slow boil. Cover and reduce to simmer. Allow to cook for 5 to 6 hours, until the meat is tender. Add cubed potatoes and simmer until cooked.
Add to bowls and enjoy.

Pumpkin Cake

A few months ago, my wife and I stopped to see her friends and relatives in VA. Her cousin sold me 2 old fluted cake pans. Little did he know we were stopping on our way home at the Lodge factory store to purchase a new pan. It takes a little patience to use a fluted pan, but once you get the hang of things it gets easier.

1 15 ounce can pumpkin
1 cup butter room temperature
2 cups sugar
1/2 cup brown sugar
3 eggs room temperature
2 cups pastry flour
1 cup AP flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 tablespoon molasses

Begin by creaming the butter and sugar until light and fluffy. Add the eggs one at a time until well incorporated. Add the pumpkin puree, vanilla, and molasses blending well. In a second bowl mix all the dry ingredients. slowly add the dry to wet ingredients and mix until flour mixture is incorporated. Don't over mix batter or cake …