Cooking With PaPaGrizz

Well howdy all, I hope everyone is doing fine and dandy. Today I would like to share with you my "Chicago Style Italian Beef recipe". Yup thats right, thats where I was born and raised...shocking I know..:) but thats where I spent my " miss-spent youth".

Any who, although I was a country boy trapped in the big city and finally made my escape to the woods, there are a few thing I really miss about that town. Chicago Style Italian Beefs and home cut greasy french fries.

When I was a kid (many many moons ago) I worked at a gas station 1 block south of the corner of Harlem and Addison. There used to be a Beef stand on the NE side of of that intersection and if memory serves me right, it was a small travel trailer type of thing, which only catered to take outs. I'm pretty sure it was it was "Luke's Italian Beefs and Hot Dog Stand" I would love to hear from anyone from that area who could confirm this...ok?

So after moving to the mountains of Arkansas, I found there was no place that even came close to the juicy, dripping, garlic flavored beef on a bun. Needless to say I was not going to do without one of my favorite meals. So Lets take a little trip back to my old home town of Chicago, where they make the best Italian Beefs in the world! (next to mine of course

Please give the video a little time to load, I didn't want to take any short cuts on this one so it's a big file. All the stuff you need to make your own Chicago Style Italian Beefs.

Chow Y'all!

Chicago Style Italian Beef

1 1/2 day prep

SERVES 7 -8

1 (5 lb) or bigger rump roast (please don't use chuck roast, too stringy and greasy)
1 head of garlic sliced
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon coarse-grind black pepper
1-1 1/2 tablespoons Italian Seasoning

The Gravy

12 cups beef broth
1 teaspoon coarse-grind black pepper, to taste
2 teaspoon Tabasco sauce
8 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
salt to taste

1. Preheat oven to 325 degrees F.
2. Poke holes in the beef and insert the sliced garlic
3. Sprinkle the roast with garlic powder, oregano, Italian seasoning and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
4. Roast will be  rare-- please don't overcook it!
4. Let cool slightly, then thinly slice.
5. Add to the roast's pan drippings: the boiling water, broth, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
6. Simmer for 20 minutes, scraping up the browned bits.
7. Taste for salt and add some if you wish.
8. Add the sliced beef; cover and marinate in the gravy overnight. (don't skip this part..it is the key to getting that great taste)
9. Reheat the next day and serve in crusty Italian sandwich rolls.

You can have a cheesy beef by adding some mozzarella, and if you can find some  giardiniera throw some of that in too!

Need some gifts for your favorite chef? Please check this out or our eBay listing on the right.

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Technorati Tags: Chicago, Chicago Style Italian Beef recipe, Chicago Style Italian Beefs, Italian Beef Recipe Video

Well howdy friends and neighbors. I have another great recipe for you today and actually you have my son Bob to thank for getting me to finally put it on the blog. It's a little dish I like to call Ozark Mountain Bean Bake.

So without any more fanfare lets get to it, here are the fixin's You're going to need:

1 pound ground beef
1 can butter beans
1 can pinto beans
1 can kidney beans, or red beans or what ever kind of beans you care for.... lol.
1 onion
Half cup Brown sugar
2/3 cup Ketchup
1 pound of bacon
Salt, Pepper and any other seasonings. You would like for instance. Cayenne Pepper, Cajun spices, or "PaPa's stuff" (Recipe to follow).

Okay, that's just the basic stuff you need and if you know me. I never measure anything, but I thought it be nice to give you a guideline.

So here's how to put it all together:

In a decent sized frying pan cooked up the bacon once you have the bacon fried, just like you like it. Scoop it out, and I'll let it drain on a paper towel or something. Leave most of the bacon grease in the pan, because that's what you're going to brown the ground beef in. Now throw in the salt and pepper, and any other seasoning you wish and fry it up!

Once you have that done, drain off the grease, crumble up the bacon, and mix bacon and beef together.

Now the fun part... in a Dutch oven. Start your layers as follows:

The ground beef and bacon mix, beans, onions, ketchup and brown sugar. Just follow the same for as many layers as you can put your big Ole' Dutch oven.

Now for those of you are headed to the deer woods here's a little tip. Prepare everything ahead of time at home, put the separate layers in one of those pokes they call baggies, load them in your cooler, and you will be the star of the next meal at deer camp.

Oh my gosh, I almost forgot. I promised to give you a recipe for my seasoning that I use in almost everything I make. This stuff is not real hot, but if you want, you can make it that way. So without further ado, I will finally reveal my secret recipe for "Papa's stuff"

Drum Roll Please!

What I usually do is after I have it all mixed up is I put it in an old seasoning container. Make sure you have some good sized holes in the container so won't be a pain in the butt to use.

All Right, Papa, give us the darn secret all ready!

Here it is:

PaPa's Stuff.

2 tablespoons garlic powder
1 1/2 tablespoons Cayenne pepper

1 tablespoon dried thyme
1 tablespoon dried oregano.

2 1/2 tablespoons Paprika
2 tablespoons salt
1 tablespoon black pepper
1 1/2 tablespoon onion powder

Now, if you have a big honkin' container. Just double or triple the recipe. Like I said, if you like it hotter. You could always add more Cayenne.

I'm trying something new this time on my blog. I'm thinking it's better to see what is going on than just to read it. So please take the time and view. My first ever cooking video. I hope you like it!
Feel free to leave comments, whether it's good bad or ugly below.Your input is very important to me.

Thanks for being here, in my kitchen. And remember, don't burn the fingers!

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Heres a quick and easy no fuss no muss (is that a word?) recipe for one of my favorites. 

This makes a good Sunday after meeting lunch. After you get the beef cooked its just a matter of eating when you want to.

This can simmer all day if you wish! 

Heres the stuff you need.

1 pkg beef tips

1 pkg fresh mushrooms ( more or less depending on your taste)

1 envelope beefy onion soup mix ( I use Liptons)

1 can cream of mushroom soup

1 can beef broth

1 cup of water

1 cup sour cream

1 pkg egg noodles

pepper and spices to taste ( I tend to get a little creative with the cayenne peppers)

Ok lets get cooking!

I like to brown the meat first with a bit of olive oil over high heat, the idea here to sear the beef...but don't burn it!  Your just browning it here not cooking it all the way though....ok?

Combine onion soup mix, mushroom soup, sour cream and water in bowl.

In crock-pot or slow cooker, place meat and pour soup mixture over top. Cook on high temperature for 3-4 hours, until meat is very tender.

Prepare egg noodles to package directions.

Serve meat over noodles and enjoy!

Not sure if the little guy to the right

here is liking this recipe! 

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Technorati Tags: beef tips and noodles, free beef recipe, free recipes, mushrooms