Cast Iron Beef and Noodles

Yes, I know, I'm like a one string banjo when it comes to cooking outside but I've truly come to love this. It might be that old pioneer coming out. I mean, we did come to Simi Valley in the '70s when there wasn't much here but a few housing tracks. That's a bit of a stretch because they did have a drive-in theater. Who can say why but I love to cook and this is an extension of that love.

So, rather than bore you with the instructions I'll add a new recipe I've found for noodles. I usually make them with all-purpose flour but picked up a package of Bob's Red Mill at Whole Paycheck. Their product is worth the extra cost and thought I give their recipe a try. I've always been a fan of home made noodles bu this makes such a wonderful textured noodle I think I'm hooked.

I like to use a little all-purpose flour with the semolina and I use my food processor to do the kneading. I'm not lazy, just … well, I am lazy. Do what you want. I will use a pasta machine to roll out and cut the noodles but try doing it yourself. There's nothing like hand cut to show that they didn't come from a package. Plus they are always a bit chewier when they are hand rolled and cut.

• 1 1/2 Cup Semolina ( I use 1 1/4 semolina and 1/4 cup all-purpose flour)
  
• 1/2 Teaspoon Sea Salt
• 2 Eggs
• 2 Tablespoons Water
• 2 Tablespoons Olive Oil

Combine Semolina Flour and sea salt. ADD beaten eggs ( or egg whites), water and oil. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired. Bring large pot of water containing 1/2 tsp. oil to a boil. Add pasta and cook until tender.
Here is the cast of characters:

Celery, onions, and carrots; cut into small pieces
3 cups of beef broth
2 cup of chicken broth
about 2 cups of shredded beef

Saute the veggies in a bit of oil and add the broth and meat. Bring to a simmer and cook until the veggies are soft. Throw in the noodles fresh made noodles. If you use packaged or dried noodles you'll need some additional broth or water as they'll soak up that broth like a thirsty sailor.


Slowly simmer until the noodles are tender. Try not to stir too vigorously or the noodles will fall apart. When you use the home made noodles your broth will thicken a bit from the extra flour on the noodles. If not add a little roux and cook until thickened. I think these types of dishes are better the next day but after working this hard, it's usually right to the table.

Vegetarians: please avert your eyes

Our crazy Californio Butchers have a different way of carving up the old beefy animal. Maybe they carve the same but they give them other names. One popular cut of meat here is the tri-tip cut. It is a lovely cut and is the best on the BBQ. I think there is a California statue preventing you from roasting it in the oven.

There is a California tradition; the Santa Maria BBQ. In this sleepy little central California town they take their outdoor BBQ seriously. On Saturdays BBQs are set up on street corners all over the town, most are used as fund-raisers, but it seems like everyone has a grill going. Some of the best are the little "mom & pop" stands. There is something so basically yummy about cooking over a wood fire.

The tri-tops are sliced thin and usually served on French rolls and no BBQ sauce, just fresh salsa. They also make this yummy little bean called the pinquito, a small pinto slow cooked and so flavorful. I drool at the thought. The entire town smells of smoke but in that fun way, not that California-brush-fire, oh my god, the-hills- are-ablaze, way.

The Gypsy Caravan will be here this weekend and I've loaded the freezer with tri-tip, an all time fav of Doodles and Mr Doodles, and we will BBQ to their hearts content. My prep is easy. A good rub either purchased or make your own. Mine has:

• Chili powder
• Garlic Powder
• Onion Powder
• Spanish smoked paprika
• Ground Cumin
• Just a bit of brown sugar
• Ground Fennel
  
• Salt and Pepper

Rub down the tri tip liberally and cover and refrigerate 24 hours. I cook mine on the grill slowly in between two burners. There is a bit of fat and I don't want it to burn just slowly baste the roast. As with all meats, let it rest before slicing, Slice across the grain. Now slop on some salsa and dig in.

If you get to the Central Coast of California, Santa Maria is about an hour north of Santa Barbara, make sure it's on a weekend because there is nothing like classic Santa Maria Style BBQ.

Juicy!

Freya and Paul at Writing at the Kitchen Table have challenged us all to create a the perfect BBQ'd burger with their Big Burger Ballyhoo 2007. They've extended the deadline until May 25 th so there is time for you to jump in. Here is my attempt for the record books.

I'd heard rumors that ground brisket was the way to go for a more beefier tasting burger. Grinding at home makes sense, you can control the texture as well as how much fat. Don't forget, it's the fat that gives burgers some of their flavor so don't eliminate the fat.



So here's the method:

• About two pounds of brisket and I got four patties. We like them big. A thin burger looses all it's juiciness.
• I seasoned with Old Bay Seasoning and lots of fresh cracked pepper. (I have no problem tasting raw hamburger to adjust the seasoning) Add more salt if necessary. Don't over season or it masks the flavor of the meat.
• Make sure your grill is hot. We like our meat rare or at least pink inside. Let rest a few minutes and top with cheese. I served these with caramelized onions and strips of Anaheim Chilies and a nice seeded bun.

Don't have a meat grinder? Butchers usually will accommodate but in a pinch the food processor will do OK. Grinding your own meat takes more time but the result is a substantial burger that tasted more like steak than a bland soft hamburger. Juicy!

Easy summer supper

We have a cut that Southern California butchers call London Broil. This is a term usually associated with a method of preparation rather than a cut of beef but we never said Californios are logical.

The London Broil cut, in my stores, is taken from the Boneless Top Loin. It's usually about two to three inches thick. We like it seasoned and thrown on the grill, sliced across the grain and for the sake of the beef, don't over cook!

Summer has sneaked into our lives this week with temperatures hovering in the 80s so that means lots of outdoor cooking. And because I've been trying to be "Green*" at least once a week I BBQ'd two LB steaks at once. The first night it was a simple meal of steak and a salad, one of our favorite meals. While the grill was going, I caramelized onions in a small pan, blackened the skin off some red peppers and used both in my salad. I made more than I needed and boy, was I glad I did because the next day temp soared to 100 and I did not feel like cooking.

In the fridge:

• leftover steak
• caramelized onions
• red pepper
• some cooked spaghetti
• basil

What a bonanza. I heated the pasta in olive oil with some garlic, added basil, onions, red pepper until hot and then tossed in the thinly sliced steak. I turned off the heat, covered and prepared some garlic bread. The beef was heated but still had the rareness we like and was great with the garlic bread. This took me minutes from fridge to table and didn't heat up the kitchen that night.

* I know, I blabber on about being Green and conservation but I truly believe we could all make a difference. Let us know any of your ideas for cutting down somewhere else in the kitchen.