Make Mine Meat – A New Year’s Progressive Dinner Entree for Friends

LogoNew Year’s Eve…. okay, I’m usually rushing around clearing away the last of the Christmas…(debris?) gifts and decorations and okay, I’ll admit it – clutter.  This year it’s the pile we unloaded from the car the other day. We’ve managed to retrieve the candy from our stockings but otherwise it’s a tangle of dirty clothes, and gift boxes.  If it’s just us – we’ll skip dinner and head to the junk food aisle to stock up before flopping on the floor in front of the t.v. – yeah, kids change things. For the better, I must say as I think back to all the glittery frocks I’ve owned (and worn) in this lifetime.

But now that we’re having Company in the form of all these glorious authors, well… I’m afraid a bag of Doritos with the Dr. Pepper chaser won’t do, so it’s time to brush off a holiday favorite for this time of year… Beef and Guinness Pie.

Dinner Menu FINAL

Beef and Guiness Pie (a riff off a Jamie Oliver recipe)

Preheat oven 350 degrees

Filling:

3-4 onions carmelized in a couple tsp of olive oil

two sprigs of rosemary

4 large cloves of garlic

stew meat – aprox. 1 1/2 lbs

8-12 oz of Fresh Crimini/Brown/Portobello Mushrooms

Stout Beer – aprox 1 pint

nob of butter (2 tbsp-ish)

2 cups of extra sharp white cheddar cheese

1 Package Puff Pastry or Pie Crust for Deep Dish 9-10″ Pie

Step one: slice and well caramelize onions in a dutch oven or other oven safe pan w/lid. These melt into the beer to make a glorious sauce. Don’t be shy, the more the merrier.
When dark brown add in the other aromatics – strip rosemary leaves and finely mince (if you don’t want to pick needles out of your teeth)  stir into onions along with 4 large cloves of garlic… now if you have patience (which I sometimes do) grate the garlic over the pan… otherwise finely dice, throw in, mix well.

Step two: on to the beef (well seasoned in salt & pepper, excess fat trimmed)… I toss in 2 tablespoons flour also heavily seasoned with salt and freshly ground pepper… The meat is not browned completely, though I push the veg aside add another teaspoon or so of oil to brown the beef and cook off some of the raw flourness as I go.  Please note, other than the onions, the goal is not to cook anything stove top…

Step three: I add crimini mushrooms in an amount approximately equal to the beef. For this quantity probably 8-12 oz cut into similarly sized chunks. This adds flavor and extends the meat. You can sub portobello mushrooms here prepared in a large dice.

Step four: mix all the above and toss in a generous nob of butter and add a pint of stout to the pan… just until it barely reaches the top of the Veg & meat… you can add stock, or more stout if need be… we don’t bother with anything but the stout… but, well… that’s the point, right? **** don’t over liquify! the idea is for it to reduce greatly in the two hours to have a thick glossy filling which we will be using as a pie filling… less is more, just drink any excess you have, use restraint!)

Into a 350 degree oven (in my convection I also select “roast” to activate the elements, it’s just better…) If you find that after an hour of cooking your ingredients are still swimming, take the lid off and watch it. The filling should be thick not loose at all.

Should smell great already. after two hours, it should have thickened… take out of oven

while you prepare crust… (commercial puff pastry works well… I make the best crust by hand, comes out halfway bewteen puff pastry and regular crust… but again, that’s me…. find an oven proof bowl, casserole, deep dish pie plate… something the right size for the filling – use plenty of crust – this is a rustic dish, no neat sides here…

Step five: Before you fill the crust, stir in aprox 1 cup of good white cheddar cheese – grated… I use a cabot extra sharp from vermont (inexpensive at Trader Joes, with great flavor) stir it in, then fill the crust… just before adding top crust, add another cup of the shredded cheese to the top of the filling, and top with the crust.

back in the oven… for another 40 – 45 minutes until bubbly and golden.. (don’t forget docking/slitting the crust to release steam…)

Ironically, being a vegetarian I’ve never actually eaten this dish, though the people around tend to lick my hand in gratitiude once they’ve tried it… It might be in one of Oliver’s books somewhere… LE

Okay it’s now time to continue on to the next stop on this year’s progressive dinner. Don’t forget to leave a comment (let me know what your favorite New Year’s Eve guilty pleasure is…I’d love to know) and enter for a drawing for a $35 gift card for something new and wonderful to read over your plates of leftovers. Happy New Year. With love, LE Franks

Dinner Menu FINAL

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40 Responses to Make Mine Meat – A New Year’s Progressive Dinner Entree for Friends

  1. Jewel says:

    Sounds perfect and delicious.

  2. Ardent Ereader says:

    HI LE, my favorite New Years eve guilty pleasure is being able to drink lots of bubbly and not have to go to work the next day. Thanks for sharing your recipe. Happy New Year. ardent(dot)ereader(at)gmail(dot)com

  3. jenf27 says:

    Another yummy recipe perfect for cold weather. My New Year’s Eve guilty pleasure is appetizers. We make a bunch and just eat them all day and night (plus Champagne).

    Happy 2015!

    jen.f {at} mac {dot} com

  4. Marcine says:

    Guilty pleasure. Those Hallmark movies that have HEA endings. Thanks for the recipe.
    Dejamew@centurylink.net

    • lefranks says:

      You’re welcome Marcine! I had a similar moment last night with my teen – we watched The Proposal together and she just loved the hokey & obvious plot line. Nothing wrong with HEAs! Happy New Year!

  5. My New Year’s Eve guilty pleasure is all the different dips! Not sure why but I do love them! Thank you for the recipe and Happy New Year!

    juliesmall2016(at)gmail(dot)com

  6. Antonia says:

    Thanks for sharing this recipe! I always look forward to champagne at New Years. Happy New Year!

  7. Rain says:

    Junk food! I always end up having some on New Year’s Eve. And I don’t actually feel that guilty, either, at least until I see all those diet ads in January…

  8. Waxapplelover says:

    Love the recipe, seems like a good hearty meal. My biggest NYE guilty pleasure is pulling out the sparkling apple cider. I don’t drink alcohol, so this is my alternative. i love it but can’t really justify drinking it at any other point during the year. Happy 2015!

    Waxapplelover (at) gmail (dot) com

  9. cmucha319 says:

    Back before child, my guilty pleasure was of course, drinking!!! Now, the highlight of my night is watching my kid get excited about being allowed to stay up and watch the ball drop. Your recipe sounds tasty, I love just about any way I can get puff pastry. Happy New Year.

    cmucha319 AT yahoo DOT com

  10. Denise Dechene says:

    Guilty pleasure for the holidays is a cheese ball I make. It has Swiss and Sharp cheddar cheese, horseradish, sour cream, onion, garlic and cream cheese in it. When it firms up you roll it in a mixture of bacon, pecans and parsley. Serve with toasted baguette circles. I could eat the whole thing.

    nisee1966@gmail.com

  11. H.B. says:

    It sounds really yummy. Thank you for sharing this recipe! My don’t have a particular guilty pleasure for New Years but on a year round bases I love eating chocolate. Happy New Year!

  12. Lee Todd says:

    that sounds awesome!!

    leetee2007(at)hotmail(dot)com

  13. Christy Duke says:

    Perfect for those cold and/or rainy evenings!

  14. Kaytee says:

    Staying in away from the fake revelry. Great recipe. Happy New Year!

  15. Pingback: Z A Maxfield’s New Years Progressive Dinner | Elin Gregory

  16. kissedbymidnigh says:

    Good recipe. My guilty pleasure is eating to many sweets when I should be eating be eating real food:)

  17. kissedbymidnigh says:

    My favorite guilty pleasure is eating a bunch of candy when I should be eating real food. Thanks for sharing. Happy New Year! kissedbymidnight AT gmail DOT com

  18. Jbst says:

    Since I don’t drink alcohol, it would be over-indulging in holiday desserts and worrying about the weight later.

  19. Barbra says:

    Staying up all night with a Thin Man Marathon. Those movies are great, and the kids love them too. 🙂
    aelnova@aol.com

  20. Pingback: M/M Writers’ Buffet | Posy Roberts

  21. DebraG says:

    Another great recipe. Except for the mushrooms. Mushrooms do not like me.
    debby236 at gmail dot com and hotmail

  22. JenCW says:

    Oh yes! This is my kind of recipe! My New Year’s guilty pleasure…is probably french onion dip.
    jczlapin(at)gmail(dot)com

  23. bn100 says:

    chocolate

    bn100candg at hotmail dot com

  24. I am saving SO MANY recipes tonight… I will never get to them all!
    tracykitn AT yahoo DOT come

  25. Trix says:

    I don’t believe in guilty pleasures, but I do enjoy anything chocolaty!

    vitajex(at)Aol(dot)com

  26. Heather Rawlins says:

    That sounds so good. I hope you have a Happy New Year!
    heather_rawlins@yahoo.ca

  27. Dawn Roberto says:

    This sounds soooo good. I think I have to try this sometime 🙂

    My guilty pleasure- white chocolate. I don’t have a lot but man it is so good!

    love2read28@gmail.com

  28. dusty273 says:

    My favorite guilty pleasure is this fruitcake I make that is just so rich and delicious! Thanks for the recipe! anamaribelcardenas@yahoo.com

  29. Tamika says:

    Guilty pleasure is red wine & chocolate covered pretzels!!

    Nice recipes!

  30. I like your idea of junk food and vegging in front of the tv. My guilty pleasure is dark chocolate almond toffee. Of course the real guilt comes in knowing there is only one or two pieces left by the time New Year’s Eve rolls around.

  31. alishead says:

    That sounds delicious. Hmmm, we just had a super sale on onions and they runneth over…
    alishead1@yahoo.com

  32. Mandy says:

    We usually have cheese fondue on New Years Eve, and try to healthy it up by eating some grapes with it and dipping apples in it! But, yeah, we don’t go out & do anything anymore either. It’s nice to stay home & celebrate with family.

  33. Give A Rush says:

    My guilty pleasure has always been Coquito. A drink made with coconut milk, evaporated milk and condensed milk sprinkled with cinnamon and lots and lots of Rum! Yumm!
    Happy New Year to you all!
    taina1959 @ yahoo.com

  34. Jillian T says:

    My guilty pleasure is lounging in PJs while snacking on Christmas candy and leftover Christmas sugar cookies.

  35. Juliana says:

    Sounds delicious! And on New Year’s I love to drink as much Welches Sparkling White Grape Juice as possible!
    OceanAkers @ aol.com

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