Preheat oven to 350 degrees F.

In a large heavy skillet cook the onion and garlic in butter, over medium heat, stirring, for about 5-7 minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meat, eggs, onion mixture, bread crumbs, and parsley.

Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Spread some of the remaining ketchup on top of the loaf.

Bake the meatloaf in the oven for 1 hour.

Serves 8

2 6-oz. filet mignon
2 tablespoons butter
salt, to taste
black pepper, to taste

In a bowl, use a spoon to combine the butter, chives and salt. Refrigerate until ready to use.

Preheat the oven to 400 degrees F.
In an oven proof sauté pan melt 2 tablespoons of butter over medium heat.
Season the filets on both sides with salt and pepper.
Sauté the filets for 2 to 3 minutes on each side.
Place in oven for 4 to 5 minutes.
Remove from the oven and switch the oven to broil.
Spread some herb butter on top of the filets and broil for 1 to 2 minutes. Serve immediately.

Serves 2

1 london broil (about 1 1/2-inch thick)
3 medium chipotle chiles in adobo sauce
1/2 cup fresh lime juice
3 tablespoons light brown sugar
1 1/2 teaspoons salt
fresh ground black pepper, to taste

In a blender, combine the chiles, lime juice, brown sugar and salt. While blending, drizzle in the olive oil and blend for about 5 minutes.

Place the steak in a baking dish and coat with half of the chipotle marinade on all sides. Cover and refrigerate overnight. Save the remaining marinade in the refrigerator as well.

20 minutes before cooking, remove the steaks from the refrigerator. Transfer to a plate and season both sides with salt and black pepper. Preheat your broiler.

Cook the steaks in the broiler for about 5 minutes on each side for medium-rare. Let the steaks rest for about 5 minutes before slicing. Serve the reserved marinade along with the sliced steak.

Serves 4

Directions

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker. Rinse the corned beef brisket and place over vegetables. Add the Guinness and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Add the cabbage to the liquid in the slow cooker. Increase heat to high and cook cabbage until tender, about 30-45 minutes.

Serve.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Fajita toppings:
salsa
guacamole
sour cream
shredded cheddar cheese

Marinade:
1 cup fresh Pomegranate juice
1 cup Lagunitas Imperial Stout beer (or other dark stout beer)
4 garlic cloves, minced
4 tablespoons olive oil
1/4 cup cilantro, minced
3 tablespoon Sriracha Hot Chili Sauce
1 teaspoon cumin
1 1/2 teaspoons kosher salt

Combine the marinade ingredients in your food processor. Blend until combined. Pour the marinade over the beef and refrigerate overnight.
When ready to prepare, toss the onions in a bowl along with the lime juice, salt, pepper and a drizzle of olive oil. Set aside. Drain the beef and season with salt and pepper. Using a grill, or grill pan, cook the steaks for about 4 minutes on each side. Let the steak rest for a few minutes before slicing. Grill the onions and then toss with the meat. Warm the tortillas by wrapping a stack in foil and placing in the oven for a couple minutes. Serve along with your favorite fajita toppings.

Serves 8-10

Preheat oven to 350 degrees F. Grease a baking sheet with olive oil. Mix all ingredients thoroughly in large bowl. If mixture is too wet, add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Bake in the oven for approximately 35 minutes. Turn the meatballs over half way though.

Serves 6

2 tablespoons olive oil
2 cups onions, chopped
salt, to taste
Cayenne pepper, to taste
1 1/2 lbs. stew meat, cut into cubes
1 lbs lean chop meat
1 large red bell pepper, chopped
1 large hot pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
crushed red pepper, to taste
2 teaspoons dried oregano
4 cloves garlic, chopped
3 cups crushed tomato
1/4 cup tomato paste
6 cups beef or vegetable stock
1 (15-oz.) can red kidney beans
1 (15-oz.) can dark red kidney beans
1 (15-oz.) can white kidney beans
1 (15-oz.) can Great Northern beans

In a large skillet, heat the olive oil. Add the onions and saute for 3-4 minutes. Season with salt and cayenne pepper. Add the stew meat, ground beef, chili powder, cumin, crushed red pepper and oregano. Brown the meat for 5-7 minutes. Stir in the garlic and chopped peppers. Cook for another 2-3 minutes.

Meanwhile, in your slow cooker, add the stock, crushed tomato, tomato paste and the beans. Put the slow cooker on hot and cover. Once you have browned the meat, add it to the slow cooker and stir well. Put the slow cooker on low and cover. Cook for 4-6 hours, stir occasionally.

Serves 8-10

Brown the ground beef. Drain the fat and add the chili seasoning. Pour the tomato sauce into the pan, along with two cans of water. Simmer the beef. While simmering the meat, pour vegetable oil into a small skillet to a depth of about an inch. Heat the oil, then dip each tortilla into the hot oil, browning lightly. For best results, use tongs to dip and remove tortillas. Turn off meat-tomato mixture, and spoon a small amount into the bottom of a large, glass baking pan. Cover the bottom with the sauce, then layer 12 of the tortillas on the bottom of the dish. Cover with the beef and chili sauce. Layer slices of cheddar cheese, then sprinkle with the chopped black
olives, if desired. Make another layer, repeating the steps: tortillas, meat-chili sauce, cheese, and olives. When all the sauce is spooned over the top of layer of tortillas, lay on the cheddar cheese, and more olives if desired. Bake in a conventional oven at 350 degrees F for about 30-45 minutes.

Preheat oven to 350 degrees F.
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Drain any excess grease.
Remove and discard the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if they do not stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 cup tomato sauce, and the remaining ingredients. Spoon an equal amount of the mixture into each hollowed pepper. Pour the remaining tomato sauce over the stuffed peppers.
Bake 1 hour in the preheated oven, until the peppers are tender. During the last 10 minutes, add the cheese and let it melt.

Serves 4

In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and pepper; mix well.
Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
Brush with garlic mixture during the last few minutes of cooking.

Serves: 4