Mashama bailey

baked sea island peas and ground beef

@MashamaBailey 

1. Preheat oven to 350°F.
2. Cook Ground Beef and beef bacon in a Dutch oven or other large ovenproof pot until crisp; remove beef mixture from pot and set aside.
3. Reduce heat to medium-low. Add onion and celery; cook 5 to 7 minutes or until very soft, stirring occasionally. Add garlic, saute 1 minute. Add beans; cover with water.
4. Bring to a boil. Reduce heat; cover tightly and simmer 30 minutes. Stir in vinegar. Continue simmering, covered, 20 to 35 minutes or until beans are almost tender, stirring occasionally. Drain beans, reserving cooking liquid. Cool slightly.
5. Stir tomatoes, brown sugar, molasses, salt and reserved beef mixture into Dutch oven.
6. Bake, covered, 1 hour, adding reserved cooking liquid if necessary. Remove cover; bake an additional 45 minutes or until browned and set.
7. Serve over white rice, if desired.

Makes 6 servings, Nutrition information per serving: 667 Calories; 24.0 g Total Fat (9.1 g Saturated Fat; 0 g Trans Fat; 1.2 g Polyunsaturated Fat; 10.4 g Monounsaturated Fat); 111.0 mg Cholesterol; 2696 mg Sodium; 63.3 g Total Carbohydrate; 9.5 g Dietary Fiber; 27.8 g Total Sugars; 21.1 g Added Sugars; 50 g Protein; 197.0 mg Calcium; 11.1 mg Iron; 1742 mg Potassium; 0.03 mcg Vitamin D; 0.4 mg Riboflavin; 12.3 mg Niacin; 0.8 mg Vitamin B6; 3.6 mcg Vitamin B12; 593.7 mg Phosphorus; 10.2 mg Zinc; 34.0 mcg Selenium; 173.4 mg Choline

geoff ellis

vietnamese shaking beef

1. Combine beef, garlic, 3 tablespoons soy sauce, brown sugar, oyster sauce, fish sauce and black pepper as desired in a large bowl; turn beef to coat evenly. Cover and marinate 30 minutes.
2. In a small bowl, stir together remaining 2 tablespoons soy sauce, vinegar, water and granulated sugar; add onion. Stir to coat; set aside.
3. Preheat large nonstick wok or skillet over high heat; add oil. When oil is shimmering, swirl around wok; add 1/2 of marinated beef to wok. Stir fry, shaking the pan, 1 to 3 minutes or until beef reaches an internal temperature of 145°F for medium rare as measured by a meat thermometer (do not overcook). Remove from skillet. Repeat with remaining beef.
   
4. Arrange watercress and tomatoes on large serving platter. Top with beef and reserved onions. Serve with white rice and fresh cilantro, if desired.

Makes 6 servings, Nutrition information per entire serving: 354.3 Calories; 19.4 g Total Fat (6.9 g Saturated Fat; 0.0 g Trans Fat; 1.3 g Polyunsaturated Fat; 8.4 g Monounsaturated Fat); 102.3 mg Cholesterol; 492.8 mg Sodium; 11.0 g Total Carbohydrate; 0.9 g Dietary Fiber; 7.2 g Total Sugars; 5.4 g Added Sugars; 33.0 g Protein; 60.0 mg Calcium; 2.4 mg Iron; 579.0 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 12.5 mg Niacin; 0.8 mg Vitamin B6; 1.9 mcg Vitamin B12; 279.0 mg Phosphorus; 5.9 mg Zinc; 35.2 mcg Selenium; 6.5 mg Choline

Brooke Williamson

Korean Marinated Tri-Tip

@ChefBrookeW 

1. Place Tri-Tip in a large food-safe plastic bag. Add marinade ingredients and half of scallions; turn to coat. Close bag securely and marinate in refrigerator 6 to 12 hours.
2. Remove Tri-Tip from bag; discard bag and marinade. Grill, 10 minutes on each side (over medium heat on preheated gas grill, 8 to 10 minutes) or until the internal temperature reaches (130°F). Rest 10 minutes or until internal temperature reaches (145°F).
3. Slice Tri-Tip against the grain. Garnish with remaining scallions to serve. 
   

Nutrition information per entire recipe: 433 Calories; 23.0 g Total Fat (6.9 g Saturated Fat; 0.2 g Trans Fat; 3.6 g Polyunsaturated Fat; 11.1 g Monounsaturated Fat); 133.0 mg Cholesterol; 777.0 mg Sodium; 12.0 g Total Carbohydrate; 1.1 g Dietary Fiber; 7.4 g Total Sugars; 5.0 g Added Sugars; 45 g Protein; 54.1 mg Calcium; 3.6 mg Iron; 686.0 mg Potassium; 0.0 mcg Vitamin D; 0.3 mg Riboflavin; 18.4 mg Niacin; 1.0 mg Vitamin B6; 2.7 mcg Vitamin B12; 365.0 mg Phosphorus; 8.4 mg Zinc; 50.5 mcg Selenium; 171.1 mg Choline

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Jet Tila

Braised Beef Short Ribs

@JetTila

1. Preheat oven to 450°F. Season beef with salt and pepper; dredge in flour, shaking off excess.  Heat oil in a Dutch oven or other heavy bottomed pot, over medium-high heat. Place short ribs in Dutch oven; brown on all sides (in batches if necessary), about 5 minutes. When deep golden brown in color, remove to a plate; set aside.
2. Add carrots, celery, onion, garlic and bay leaves to the pot. Stir occasionally, until vegetables are lightly browned and fragrant, 2 to 3 minutes.
3. Deglaze pan with red wine. Scrape bottom of pan lightly with a wooden spoon, releasing brown bits from the bottom of pan. Add beef stock and herb bouquet. Return short ribs to the pot. Bring to a boil, then reduce to a simmer.
4. To make a cartouche (parchment paper lid), take parchment and fold opposite corners in half to make a triangle. Fold opposite corners again, three more times, making a narrow triangle. Measure it from the center to the edge of the pot, trimming edge with scissors. Cut about 1/2-inch from the point of the triangle. Unfold (resulting in a rough circle with a hole in the center) and place in the pot. Pressing with a spoon into surface of liquid. This keeps the surface moist, but also allows for some evaporation and concentration of flavors.
5. Simmer covered about 2 hours. Remove herb bouquet and discard.
   

Nutrition information per entire recipe: 462 Calories; 21.7 g Total Fat (5.4 g Saturated Fat; 0.1 g Trans Fat; 3.4 g Polyunsaturated Fat; 11.4 g Monounsaturated Fat); 58.0 mg Cholesterol; 1602.0 mg Sodium; 22.0 g Total Carbohydrate; 3.2 g Dietary Fiber; 5.0 g Total Sugars; 0.0 g Added Sugars; 23.0 g Protein; 89.0 mg Calcium; 5.0 mg Iron; 822.0 mg Potassium; 0.2 mcg Vitamin D; 0.4 mg Riboflavin; 6.5 mg Niacin; 0.4 mg Vitamin B6; 2.0 mcg Vitamin B12; 238.0 mg Phosphorus; 5.2 mg Zinc; 18.3 mcg Selenium; 87.7 mg Choline

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Burt Bakman

Ribeye Beef Kebabs

@BurtBakman

1. Prepare marinade, place garlic, shallots, parsley, cilantro, oil, vinegar, salt, pepper and lemon zest in in food processor or blender container. Cover; pulse until well blended (if too dry or thick add more olive oil). Remove and refrigerate a fourth of marinade for cooking. Place steak pieces and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. Season with salt, as desired.
3. Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with marinade during last 5 minutes. Remove from grill and brush with any remaining marinade. 
   

Nutrition information per entire recipe: 485 Calories; 33.4 g Total Fat (7.8 g Saturated Fat; 0.2 g Trans Fat; 2.6 g Polyunsaturated Fat; 20.0 g Monounsaturated Fat); 131.0 mg Cholesterol; 93.0 mg Sodium; 2.0 g Total Carbohydrate; 0.8 g Dietary Fiber; 0.6 g Total Sugars; 0.0 g Added Sugars; 42.0 g Protein; 41.1 mg Calcium; 3.6 mg Iron; 601.0 mg Potassium; 0.0 mcg Vitamin D; 0.2 mg Riboflavin; 17.2 mg Niacin; 0.9 mg Vitamin B6; 2.6 mcg Vitamin B12; 338.0 mg Phosphorus; 8.1 mg Zinc; 48.9 mcg Selenium; 102.1 mg Choline

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