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1. Cook ground beef in large nonstick skillet over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, if necessary. Transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker. Add onion, carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms. 
2. Cook, covered, on LOW for 6 to 10 hours or on HIGH for 3 to 4 hours or until vegetables are tender. Meanwhile, cook tortellini according to package directions. Drain. 
3. Add zucchini, parsley and drained tortellini to slow cooker and cook on HIGH for 15 to 20 minutes or until heated through and zucchini is tender. Spoon into individual bowls and top with Parmesan cheese. 

1. Combine Worcestershire sauce, 1 tbsp (15 mL) of the oil, chives, mustard, horseradish (if using) and ¼ tsp (1 mL) pepper in a sealable freezer bag. Pierce steak all over with a fork. Add to bag, turning to coat; seal and refrigerate for at least 2 hours or for up to 8 hours. 
2. Discard marinade from meat. Pat steak dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F) for 10 to 12 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest. 
3. Brush onion halves all over with remaining oil and place in grill basket. Grill in closed preheated barbecue over medium-high heat (400°F), turning occasionally, for about 10 minutes or until lightly charred all over. 
4. Meanwhile, bake or grill the Furlani garlic Texas toast according to package directions. Transfer to a rimmed baking sheet and immediately top each toast slice with a slice of cheese. Return to heat just to melt the cheese. Spread with mayo/mustard/horseradish to your taste (if using). 
5. On a large cutting board, slice the onion lengthwise into thin wedges and carve the steak across the grain into thin 2-inch (5 cm) long slices (like shaved roast beef); season steak and onion all over with salt and pepper to taste. Divide onion and steak slices equally among four toast slices on top of the cheese. Top each with remaining toast with melted cheese on fillings to make 4 sandwiches. Serve each sandwich with a knife and fork. 

To make your own croutons to top soups or salads, cut Furlani garlic Texas toast into ½-inch (1 cm) cubes. Bake in preheated 325°F oven in a single layer on parchment-lined rimmed baking sheet, stirring twice or more, for 18 to 20 minutes, or until golden brown and crispy all the way through. Cool for 2 to 4 hours after removing from oven. 

• Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast. 

• Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in a 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F(63°C) for medium-rare doneness, about 2-3/4 to 3-1/4 hours. 

• Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy. 

• Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain. 

1. Cook ground beef in large nonstick skillet over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, if necessary. Transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker. Add onion, carrots, stock, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms. 
2. Cook, covered, on LOW for 6 to 10 hours or on HIGH for 3 to 4 hours or until vegetables are tender. Meanwhile, cook tortellini according to package directions. Drain. 
3. Add zucchini, parsley and drained tortellini to slow cooker and cook on HIGH for 15 to 20 minutes or until heated through and zucchini is tender. Spoon into individual bowls and top with Parmesan cheese. 

1. Heat 1 tablespoon of cooking oil in a large pan over medium heat.
2. Add the thinly sliced onions and cook for about 5 minutes or until they soften and start to caramelize.
3. Stir in the mirin, sugar, soy sauce, oyster sauce, dashi stock and a pinch of salt. Bring to a boil.
4. Add the thinly sliced beef to the pan and cook until it changes color and is no longer pink. Stir occasionally to prevent sticking.
5. Simmer the mixture for a few more minutes until the sauce thickens slightly.
6. Serve the Gyudon over a bowl of cooked rice.

7. Garnish with sliced green onions, pickled red ginger, and an onsen egg if desired.

   Created by CookingWithChow

1. Combine Worcestershire sauce, 1 tbsp (15 mL) of the oil, chives, mustard, horseradish (if using) and ¼ tsp (1 mL) pepper in a sealable freezer bag. Pierce steak all over with a fork. Add to bag, turning to coat; seal and refrigerate for at least 2 hours or for up to 8 hours. 
2. Discard marinade from meat. Pat steak dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F) for 10 to 12 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest. 
3. Brush onion halves all over with remaining oil and place in grill basket. Grill in closed preheated barbecue over medium-high heat (400°F), turning occasionally, for about 10 minutes or until lightly charred all over. 
4. Meanwhile, bake or grill the Furlani garlic Texas toast according to package directions. Transfer to a rimmed baking sheet and immediately top each toast slice with a slice of cheese. Return to heat just to melt the cheese. Spread with mayo/mustard/horseradish to your taste (if using). 
5. On a large cutting board, slice the onion lengthwise into thin wedges and carve the steak across the grain into thin 2-inch (5 cm) long slices (like shaved roast beef); season steak and onion all over with salt and pepper to taste. Divide onion and steak slices equally among four toast slices on top of the cheese. Top each with remaining toast with melted cheese on fillings to make 4 sandwiches. Serve each sandwich with a knife and fork. 

To make your own croutons to top soups or salads, cut Furlani garlic Texas toast into ½-inch (1 cm) cubes. Bake in preheated 325°F oven in a single layer on parchment-lined rimmed baking sheet, stirring twice or more, for 18 to 20 minutes, or until golden brown and crispy all the way through. Cool for 2 to 4 hours after removing from oven. 

1. Sauté onions in olive oil and butter until caramelized and add quartered cremini mushrooms to brown. Season to taste with Kreiser BBQ’s SPG rub.  
2. Add enough BBQ sauce to the mixture of onions and mushrooms to make a sauce, but not a liquid (looking for a bacon jam-type consistency).  
3. Slice your baguette, brush with olive oil and put in the oven for 2-3 mins on broil until lightly toasted. Remove and set aside.  
4. Heat the grill to medium heat. Season steaks with Kreiser BBQ SPG and grill them between 5-7 minutes per side, or to your desired temperature. Remove from heat and let rest, covered or 3-5 minutes. Once rested you can slice your Ribeye.  
5. To assemble, place 1.5 tablespoons of the onion/mushroom mixture on top of a toasted baguette slice and top with a piece of provolone cheese. Place in the oven on broil until cheese is melted.   
6. Place slices of grilled Ribeye on top, garnish with a drizzle of the East Coast white sauce and a dusting of dried parsley for colour.  

East Coast White Sauce

• Mix all ingredients and place into squeeze bottle. Use as a drizzle and store in refrigerator for up to 3 days.  

Burger Patties

Sauté the onion and garlic in a nonstick pan in a splash of oil until softened; cool.

Mix beef with onion, garlic, crumbs, egg, minced chipotle peppers and sauce, chili powder, salt and pepper, tossing together lightly but until thoroughly mixed. Shape into 6 to 7 patties. Cover and chill for 30 minutes ideally.

Grill patties using medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C).

Serve each on toasted buttered buns.

• Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast. 

• Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in a 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F(63°C) for medium-rare doneness, about 2-3/4 to 3-1/4 hours. 

• Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy. 

• Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain. 

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

2. Prepare the Meatball Mixture:

In a large bowl, combine ground beef, cooked and cooled rice, chopped green onions, minced garlic, shallots, fish sauce, soy sauce, sugar, black pepper, and egg.

Mix the ingredients well until everything is evenly incorporated.

3. Shape the Meatballs:

Coat your hands with a little vegetable oil to prevent sticking.

Take small portions of the meat mixture and roll them into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.

4. Bake the Meatballs:

Place the baking sheet in the preheated oven.

Bake the meatballs for approximately 18 minutes or until they are cooked through and golden brown. Turn them halfway through the cooking time for even browning.

5. Prepare the Dipping Sauce:

In a small bowl, mix together hoisin sauce, soy sauce, rice vinegar, water, minced garlic, and Sriracha (if using).

Adjust the sweetness and spiciness according to your taste by adding more sugar or Sriracha.

6. Cook Rice Noodles:

 Cook rice noodles according to the package instructions. Drain and set aside.

7. Serve:

Once the meatballs are baked, transfer them to a serving plate.

Arrange a portion of rice noodles on each serving plate.

Place the meatballs on top of the rice noodles.

Drizzle the dipping sauce over the meatballs and noodles.

Garnish with chopped peanuts and sliced green onions.

• Combine sliced beef, soy sauce, and salt into a bowl. Set aside.

• In a small bowl, mix together soy sauce, oyster sauce, sugar, and black pepper. Set aside.

• Cook the noodles according to instructions or until noodles are al dente. Drain and set aside.

• Heat 1 tablespoon of vegetable oil in a wok or large pan over medium-high heat.
• Add the sliced beef and stir-fry until medium-rare, approximately 30 seconds – 1 minute. Remove the beef from the pan and set aside.

• In the same pan, add another tablespoon of oil.
• Add minced garlic and stir-fry for about 30 seconds until fragrant.
• Add the Chinese broccoli and stir-fry for 1-2 minutes until they are tender-crisp.
• Push everything to one sided, crack the eggs into the pan, and scramble them until they are just cooked.

• Push the vegetables to one side of the pan and add the soaked rice noodles to the empty side.
• Pour the prepared sauce over the noodles and toss everything together until well combined.

• Add the cooked beef back to the pan and mix with the noodles and vegetables.

• Add in the sesame oil and garnish with scallion. Mix everything together in the pan until well combined and heated through.
• Serve hot and enjoy your homemade Beef Pad See Ew! It’s a delicious harmony of sweet and savory that will transport your taste buds to the bustling streets of Thailand.I’m working with Alberta Beef Producers to prepare and try new and interesting recipes that feature beef this season!

Dressing

Whisk canola oil with lime zest, lime juice, honey, mustard, chili powder, salt and pepper. Measure out 1/4 cup dressing and set aside.

Salad

Toss watermelon with cucumber, edamame, onion, jalapeno (if using) and radish with remaining dressing. Let stand at room temperature for 20 minutes.

Meanwhile, preheat grill to medium-high heat; grease grates well. Pat steak dry with paper towel and season with salt and pepper. Brush 2 tbsp dressing all over steak.

Grill, turning at least twice, for 8 to 10 minutes or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak. Transfer to a plate and loosely tent with foil. Rest for 5 minutes.

Rice

Toss warm rice with cilantro and remaining 2 tbsp dressing. Divide evenly among 4 plates. Arrange a bed of arugula on each plate. Top with watermelon salad and drizzle with any accumulated juices. Sprinkle with feta. Carve steak, against the grain, into thin slices. Arrange steak on plates and drizzle with reserved dressing. Serve with a lime wedge.

Roast Beef

Rub roast all over with salt and pepper to taste. Place on a rack in a shallow roasting pan. Add head of garlic or halved onions to pan. Insert an oven-safe thermometer into centre of roast.

Cook uncovered, in 450°F (220°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F (63°C) for medium-rare doneness, about 60 to 90 minutes.

Remove roast from oven. Cover loosely with foil and let stand for 10 to 20 minutes before carving into thin slices.

Serve with Rosemary Cream Sauce, roasted garlic or onions and garlic mashed potatoes.

Rosemary Cream Sauce

Drain fat from the roasting pan. Place pan over medium heat and add 1 tsp (5 mL) EACH olive oil and butter; add 1 shallot (minced) and cook for 1 to 2 minutes, until softened. Stir in 1 cup (250 mL) beef or chicken broth and 1/4 cup (50 mL) dry white wine, stirring up any browned bits from bottom of pan. Heat until liquid is reduced by half. Add half a sprig fresh rosemary; heat through. Stir in 1/4 cup (50 mL) whipping cream; heat until desired consistency. Season with salt and pepper to taste; remove rosemary to serve.