French Pepper Steak

I use the Double Musky recipe for the steaks and a simpler Burgundy sauce. Obviously it's very fattening, being a fried steak, but for a special occasion you can't beat it. I like to serve this with steamed green beans. Don't start the beans too early or they'll be mushy! Wait until the steaks have gone in the pan.

4 New York steaks, 16 to 20 ounces each

2 cups soy sauce

¼ cup lemon juice

2 cups flour

¾ cup coarse black pepper

2 cups Brown (Burgundy) Sauce (see recipe below)

Oil

Mix together soy sauce and lemon juice. Mix together flour and ½ cup of coarse black pepper. Mix together Brown (Burgundy) Sauce with ¼ cup of coarse black pepper. Heat about ¼ inch of corn oil in cast-iron skillet until the oil pops when a drop of water is dropped in it. Using tongs, dip the steak into the soy-lemon mixture, then into the flour mixture, coating it on all sides. Place the steak in the skillet. Turn the steak frequently, and if it’s large, fry the sides too (hold the steak upright with the tongs to cook the sides). For a medium-rare steak, fry for about 10 to 12 minutes. 

BURGUNDY SAUCE
1 tbsp. butter 1 tbsp. flour 2/3 c. beef bouillon 3 tbsp. Burgundy wine Few grains black pepper Red food coloring Heat a small saucepan. Melt butter in pan. Add flour and blend. Add bouillon and cook until thickened, turning dial to simmer once mixture starts to boil. Add wine, pepper and a few drops of red food coloring, which turns it a nice pink color.

Cranberry-Chipotle Country-Style Ribs (Slow Cooker)

Cranberry-Chipotle Country-Style Ribs

Ingredients

• 2 1/2
  pounds boneless pork country-style ribs
• Salt and ground black pepper
• 1
  16 ounce can whole cranberry sauce
• 1
  large onion, chopped (1 cup)
• 3
  chipotle peppers in adobo sauce,* finely chopped
• 3
  cloves garlic, minced

Directions

1. Trim fat from ribs. Sprinkle with salt and pepper.
2. Place ribs in a 3 1/2- to 4-quart slow cooker. In a medium bowl, stir together cranberry sauce, onion, chipotle peppers, and garlic. Pour cranberry mixture over ribs. 
3. Cover; cook on low-heat setting for 6.5 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Transfer ribs to a serving platter. Stir sauce. Drizzle some of the sauce over the ribs. If desired, serve remaining sauce.

Pot Roast with Fruit and Chipotle Sauce (slow cooker)

Pot Roast with Fruit and Chipotle Sauce

Ingredients

• 1
  3 pound boneless beef chuck pot roast
• 2
  teaspoons garlic-pepper seasoning (garlic powder + black pepper)
• 1
  7 ounce package dried mixed fruit
• 1/2
  cup water
• 1
  tablespoon finely chopped chipotle peppers in adobo sauce

Directions

1. Sprinkle both sides of meat with garlic-pepper seasoning. Place meat in cooker. Add fruit, the 1/2 cup water, and the chipotle peppers.
2. Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 4 hours. 

Garlic Beef Enchiladas

I used broth made from a pot roast instead of canned beef broth. I also added a red pepper and jalapenos to the onions. This is a very flavorful and filling dish. Randy liked it more than I did. I found the sauce a bit too heavy, but he thought it was perfect.

Ingredients

• 1 lb ground beef or 1 lb ground turkey
• 1 medium onion, chopped
• 2 tablespoons flour
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground sage
• 1 (14 1/2 ounce) cans stewed tomatoes

Sauce

• 4 -6 cloves garlic, minced
• 1/3 cup margarine
• 1/2 cup flour
• 1 (14 1/2 ounce) cans beef broth
• 1 (15 ounce) cans tomato sauce
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1 dash garlic powder
• 10 large flour tortillas
• 2 (8 ounce) cups shredded cheddar cheese or 2 (8 ounce) cups Mexican blend cheese

Directions

1. In saucepan, cook beef or turkey and onion until browned; drain.
2. Add flour and seasonings.
3. Mix well.

Page 2 of 2Garlic Beef Enchiladas (cont.)

Directions

4. Stir in tomatoes and bring to boil.
5. Reduce heat, cover, and simmer 15 minutes.
6. In another saucepan, saute garlic in butter.
7. Stir in flour until blended.
8. Gradually stir in broth and bring to boil.
9. Cook and stir for 2 minutes until bubbly.
10. Stir in tomato sauce and seasonings and heat through.
11. Pour 1 1/2 cup sauce in 13x9 inch pan.
12. Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
13. Roll up tightly and place seam side-down over sauce in pan.
14. Repeat with remaining tortillas and top all with remaining sauce.
15. Cover with foil and bake at 350 degrees for 30-35 minutes.
16. Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.