Beard Family Recipes

Boeuf Bourguignon

Ingredients

• ⅓ lb. diced salt pork or bacon
• 2 lb. beef stew meat
• 1 lb. fresh mushrooms (whole or sliced)
• 1 small onion, chopped
• 1 10 ¾ oz. can beef consommé
• 3 tbsp. tomato paste
• Salt and pepper to taste
• ½ tsp. basil
• ½ tsp. marjoram
• 1 cup dry red wine
• Hot cooked noodles

Directions

1. In a large skillet, brown salt pork or bacon. Remove with a slotted spoon and set aside.
2. Brown beef, mushrooms and onion in drippings. Drain off excess fat.
3. If salt pork was used, cut out any meaty parts and add to beef. If bacon was used, add crumbled bacon to beef.
4. Stir in consommé, tomato paste, and seasonings.
5. Cover and simmer for 30 minutes.
6. Add wine and simmer for 1 ½ hours, adding more wine or water if necessary.
7. Serve over hot buttered noodles.

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Bulgogi

Ingredients

• 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.
• ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
• 3 tbsp. white sugar
• 1 tbsp. sesame oil
• 3 cloves of garlic, minced
• ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
• 2 green onions including the white parts, finely sliced into small pieces
• 2 tbsp. toasted sesame seeds
• ¼ tsp of red pepper flakes
• 2 pinches of black pepper
• optional ¼ tsp. of ginger, finely minced

Directions

1. Whisk all the ingredients together in a medium bowl except beef and onions.
2. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef.
3. Cover and refrigerate for 1 hour.
4. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice. Enjoy!

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Butter Nut Pound Cake

Ingredients

• 3 cups sugar
• 2 sticks margarine
• ½ cup Crisco shortening
• 5 large eggs
• 3 cups flour
• ¼ tsp. salt
• 1 cup evaporated milk
• 2 tbsp. vanilla, butter, & nut flavoring (or vanilla extract)

Directions

1. Cream butter + shortening, sugar, and salt.
2. Add eggs, one at a time, beating well
3. Add flour and milk alternately
4. Fold in flavoring by hand
5. Bake in a well-greased and floured tube pan for 1:45 (or two loaf pans for 1:30) at 325°. Start in cold oven. Do not open door while baking. Remove from pan immediately.

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Chicken Stew with Biscuits

Ingredients

Stew

• 3 whole chicken breasts, bone in, skin on (2.5-3 lbs)
• 3 tbsp. olive oil
• Kosher salt
• Black pepper
• 5 cups chicken stock
• 2 chicken bouillon cubes
• 12 tbsp. unsalted butter
• 2 cups chopped yellow onions (1 or 2 onions)
• ¾ cup flour
• ¼ cup heavy cream
• 2 cups medium diced carrots (about 4 carrots), blanched for 2 minutes
• 1 10 oz. package frozen peas (2 cups)
• 1½ cups frozen pearl onions
• ½ cup minced fresh parsley

Biscuits

• 2 cups flour
• 1 tbsp. baking powder
• 1 tsp. kosher salt
• 1 tsp. sugar
• ¼ lb. (1 stick) cold unsalted butter, diced
• ¾ cup half and half
• ½ cup chopped parsley
• 1 egg + 1 tbsp. water (egg wash)

Directions

Preheat oven to 375°F.

Make the stew

Place chicken breasts on a sheet pan and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes until cooked through. Let cool, then remove the meat from the bones and discard the skin. Cut chicken into large dice; you should end up with 4-6 cups of diced chicken.

In a small saucepan, heat chicken stock and dissolve bouillon cubes. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add hot chicken stock to the roux, then simmer over low heat for another minute, stirring, until thick. Add 2 tsp. salt, ½ tsp. pepper, and heavy cream. Add cubed chicken, carrots, peas, onions, and parsley, mixing well. Place the stew in a 10x13x2" oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment paper, then bake for 15 minutes.

Make the biscuits

Use a mixer with the paddle attachment

Combine dry ingredients, then add the butter and mix until butter is in pea-sized chunks. Add the half and half and mix until combined. Mix in the parsley.

Dump the dough out onto a floured board and roll out to ⅜" thick. Cut out 12 circles with a 2½" round cutter.

Bring it all together

Remove the stew from the oven and arrange the biscuits on top. Brush them with the egg wash, then bake the whole thing for 20-30 minutes until the biscuits are brown and the stew is bubbly.

A note from Ina

To make in advance, refrigerate the stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top and bake for another 30 minutes

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Corn on the Cob

Ingredients

• 8 ears corn
• Compound butter
• 6 tbsp. softened butter
• 2 tbsp. basil
• 1 tbsp. parsley
• 1 tsp. lemon zest
• ½ tsp. salt
• ¼ tsp. pepper

Directions

Combine compound butter ingredients and place in disposable 13x9" pan.

Shuck corn and coat with vegetable oil. Salt and pepper to taste. Grill corn until charred, about 5-9 minutes. Once corn is nicely charred, place in pan with butter, cover with aluminium foil and put back on the grill until corn is tender and sizzling, about 5 minutes. Plate and serve.

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Grandma Barney's Homemade Bread

Ingredients

• 5-6 cups flour
• 1 cup water
• 1 cup milk
• 4 tbsp. butter
• Vegetable shortening (e.g. Crisco)
• 2 packs dry yeast (the fresher the better)
• 2 tsp salt
• ½ cup sugar

Directions

1. Add yeast to mixing bowl
2. Add water, milk, and butter in a saucepan on low heat until butter is melted
3. When butter has melted, add salt and sugar
4. Continue heating until mixture reaches 110-115 degrees (warm to your wrist), then add it to the yeast in the mixing bowl
5. Add 3 cups flour to mixing bowl and mix for 3-4 minutes until mixture is be thin and airy - air bubbles indicate that the yeast is working
6. Slowly stir in remaining 2 cups of flour (switch to dough hook if using stand mixer)
7. Turn dough out onto a floured board and knead for 4-5 minutes or until very smooth
8. Grease a large bowl with shortening and place dough ball into bowl. Put the bowl in the oven with the light on for 1 to 1.5 hours for dough to rise.
9. After dough has roughly doubled in size, punch it down, round it again, and let rise until it has doubled in size again.
10. Grease cake pans with crisco. Pinch off dough balls about the size of a walnut in its shell and fill each cake pan with them.
11. Cover cake pans and let rise for 30 minutes.
12. Bake in pre-heated oven at 350 degrees for 20 minutes
13. Slather rolls with butter as soon as they come out of the oven, then enjoy!

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Hard Rock & Roll Chili

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 large cloves garlic, crushed
• 2.5 lb ground beef
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tbsp BBQ sauce
• 2 tbsp chili powder
• 1 tbsp brown sugar (packed)
• 1 tbsp soy sauce
• 2 tsp celery salt
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp seasoned salt
• 1 tsp minced onion
• 1 tsp minced garlic
• Dash red cayenne pepper
• 1 15 oz. can crushed tomatoes
• ¾ cup drained and rinsed red kidney beans (~½ 16 oz. can)
• 1 4 oz. jar pimentos, coarsely chopped, with liquid
• 1 medium green pepper
• ¼ cup diced celery

Directions

Heat oil in 5 quart saucepot over medium-high heat. Add onion and crushed garlic; cook 5 minutes, stirring frequently until softened. Add ground beef; cook about 6 minutes, stirring frequently until meat is browned.

Meanwhile, in a small bowl, combine tomato paste, Worcestershire sauce, BBQ sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic, and ground red pepper; stir well to mix.

Drain fat off browned beef and stir in seasoning mixture. Bring to simmer over medium heat. Cook, stirring, for 5 minutes. Add tomatoes and kidney beans, reduce heat to low. Cook, covered, 15 minutes, uncovering occasionally to stir. Add pimentos with liquid, green pepper, and celery; cook uncovered for 5 minutes, stirring occasionally.

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Mac and Cheese

This is really more of a template than a recipe; you can substitute any cheeses or pasta and it'll still be delicious.

Ingredients

• 16 oz. uncooked pasta - cavatappi or large shells are best

• 6 tbsp. unsalted butter
• 2 tsp. salt
• 2 tsp. MSG
• ⅓ cup grated yellow onion (about half a medium onion)
• 2 tsp. hot mustard powder
• 2 tsp. prepared horseradish
• ¼ tsp. black pepper
• ¼ tsp. nutmeg
• ¼ tsp. cayenne pepper

• 6 tbsp. all-purpose flour
• 3 ½ cups milk
• 2 cups heavy cream
• 1 tbsp. Worcestershire sauce
• 8 oz. Cheddar cheese (4 oz. shredded, 4 oz. in roughly ¼" cubes)
• 8 oz. Gruyère (4 oz. shredded, 4 oz. in roughly ¼" cubes)
• ¼ cup Panko bread crumbs (for crust)

Notes

A Word on Cheeses

Horseradish cheddars work well in this recipe; they're usually not too sharp and provide another layer of horseradish flavor. Gruyère is ideal for the second cheese but I've successfully used Emmental in this recipe as well. Any neutral-ish melting cheese will probably work well; more research is needed.

Baking Vessel

Of course any dish will do but ironically I've gotten the most compliments when I use a disposable aluminium pan, maybe because the bottom is crispier.

Directions

Preheat oven to 350°F. Cook pasta until al dente.

Melt butter in a large saucepan over medium. Add next 8 ingredients; cook, stirring, for 30 seconds. Add flour and cook, still stirring, until golden; about 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low and simmer, whisking, until slightly thickened; about 5 minutes. Stir in Worcestershire sauce. Remove from heat and stir in 3 oz. (about ¾ cup) of each shredded cheese until melted (reserve remainder of each). Stir in pasta and diced cheeses, then pour into a lightly greased 13 x 9-inch (3-quart) aluminium baking dish.

Bake on a rimmed baking sheet in preheated oven until bubbly and golden; about 30 minutes. Remove from oven and set oven to broil. Sprinkle reserved cheese and panko on top, then broil about 6 inches from heat until cheese is melted and golden; about 4-6 minutes - turn the dish halfway through for even browning. Remove from oven and cool on a wire rack for about 15 minutes.

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Marinara Sauce

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 6 garlic cloves, sliced
• 1 pound fresh mushrooms, sliced
• ½ teaspoon dried crushed red pepper
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can tomato sauce
• 1 teaspoon sugar
• 1 ½ teaspoons dried basil, crumbled
• ¾ teaspoon dried oregano, crumbled
• 1 9- to 10-ounce package purchased tortellini, freshly cooked
• 3 tablespoons chopped fresh parsley
• Grated Parmesan cheese

Directions

Heat oil in heavy large skillet over medium heat. Add onion; sauté until tender, about 10 minutes. Add garlic; sauté 1 minute. Add mushrooms and crushed red pepper; sauté until mushrooms just begin to soften, about 5 minutes. Add crushed tomatoes. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

Add tortellini and 2 tablespoons parsley to sauce. Transfer to large bowl. Garnish with remaining parsley. Serve, passing Parmesan separately.

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Thai Chilli Prawns

Ingredients

• 250g prawns
• 4 tbsp. red curry paste
• 1—4 red chillies, seeded and chopped
• 2 tsp. brown sugar

Directions

Combine prawns with curry paste and chillies. Cover and marinate for 1 hours, stirring once or twice to coat prawns evenly. Heat oil in a wok or deep frying pan, add prawns with their marinade and stir fry for one minute. Add sugar and continue cooking for another minute.

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Thai Satays with Peanut Sauce

Ingredients

• 500g protein (chicken breast, lean beef, pork, etc.)

Marinade

• 1 tbsp. red or green curry paste (or curry powder)
• 1 tsp. ground turmeric
• ½ cup coconut milk
• 1 tbsp. fish sauce
• 2 cloves garlic, crushed
• 2 tsp. grated ginger
• 1 tsp. sugar

Peanut Sauce

• 1 tbsp. oil
• 2 cloves garlic, crushed
• 1 small onion, chopped
• 1—4 red chillies, seeded and chopped
• 1 stalk lemon grass, chopped
• 1 cup coconut milk
• 1 tsp. tamarind sauce
• 1 tbsp. fish sauce
• 3 tbsp. brown sugar
• ½ cup crunchy peanut butter

Directions

Trim any fat or gristle from meat and cut into 2 cm pieces. Combine all ingredients for marinade, add protein and refrigerate for several hours (or overnight), turning several times to coat evenly. Soak bamboo skewers in cold water to avoid charring.

Thread three or four pieces of protein on each bamboo skewer. Barbeque or grill on high heat for three to five minutes, turning several times until brown and tender. Serve with peanut sauce.

For Peanut Sauce

Heat oil in a saucepan and fry garlic, onions, and chillies for one to two minutes. Stir in lemon grass, coconut milk, tamarind sauce, fish sauce, brown sugar, and peanut butter; mix well. Lower heat and cook uncovered, stirring frequently for 10-15 minutes. Sauce should have a thick pouring consistency and is ready when oil begins to separate from the mixture.

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