beef & pork
beef stir-fry
Everybody has his or her own version of stir-fry. I like mine with skirt steak because it’s inexpensive and cooks quickly. It’s perfect for this spicy dish. The best thing about stir-fry is that you can substitute the vegetables you like best. Don’t be intimidated by the serrano chile. It is a hot one, but if you seed it, you’ll take away some of the fire and still have the perfect spice for this satisfying stir-fry! SERVES 4
1½ pounds skirt steak cut into 4-inch-long pieces, then cut against the grain into ¼-inch-thick slices
Salt and freshly ground black pepper
¼ cup low-sodium soy sauce
1 fresh serrano chile, seeded and finely chopped
2 teaspoons sugar
¼ cup freshly squeezed lime juice (about 3 limes)
2 tablespoons olive oil
2 garlic cloves, grated
1 bunch green onions, thinly sliced
6 ounces fresh mushrooms, sliced
¼ pound snow peas or green beans
1 (12-ounce) can baby corn
Season the beef with salt and pepper. In a medium bowl, whisk together the soy sauce, chile, sugar, and lime juice until the sugar is dissolved. Add the beef, toss to coat, and set aside.
In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Then add the beef and cook, stirring until cooked through, 3 to 5 minutes.
Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and green onions and cook for 1 minute more. Add the mushrooms, and cook for 2 to 3 minutes more. Add the snow peas and baby corn, and continue cooking until all the vegetables are tender-crisp, about 3 minutes. Return the beef to the skillet and toss to combine.
If you can’t find baby corn, use sweet corn niblets or freshly chopped asparagus.
beef stroganoff
Because the word Stroganoff sounds a little fancy, this has been Beth’s family’s go-to special-occasion meal for years. She breaks out her wedding china and serves this dish (usually to the whole family!) on Valentine’s Day or on her wedding anniversary. John and Beth have been married for almost thirty years now, so they must be doing something right! SERVES 4
2 tablespoons salted butter
1 small onion, thinly sliced
1 pound sirloin steak, sliced in ¼-inch strips
¾ cup beef stock
1 tablespoon ketchup
2 teaspoons minced garlic (about 3 cloves)
1 tablespoon all-purpose flour
8 ounces fresh mushrooms, thinly sliced
½ cup sour cream
Salt and freshly ground black pepper to taste
Cooked rice or egg noodles, for serving
In a large skillet over medium-high heat, melt the butter, about 2 minutes. Add the onion and brown until tender, about 5 minutes, then transfer to a bowl and set aside.
In the same skillet, sauté the steak, then add ½ cup of the stock, the ketchup, and the minced garlic. Cover, reduce the heat to low, and allow the steak to simmer for 20 minutes.
Whisk the flour into the remaining ¼ cup of stock, then add it to the skillet along with the mushrooms. Increase the heat to high, bring to a boil, and boil for 1 minute, stirring constantly. Remove the skillet from the heat and add the sour cream and the reserved onion. Season to taste with salt and pepper. Serve over rice or egg noodles.
To make the steak easier to slice into strips, put it in the freezer for 20 to 30 minutes—just long enough to make it firm, but not frozen.
Beth and John on their wedding day (August 31, 1985).
beef brisket
My friend Shirley Anne makes this amazing beef brisket and always brings it over on Super Bowl Sunday—or sometimes just on a rainy day, because she’s my friend. She and I have shared recipes for years, and I appreciate that she let me have this one. I think this brisket is best made early in the morning, since it has to cook for several hours, and I don’t want to wait all day to eat it. Serve it as a sandwich, but eat it on a plate with a fork because you are going to want all that awesome au jus, and it will fall apart on you if you’re not careful! SERVES 6 TO 8
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon celery salt
½ bottle (2 ounces) liquid smoke
1 (6-ounce) can tomato paste
3 pounds beef brisket, trimmed
2 large onions, sliced
2 tablespoons olive oil
In a small bowl, combine the onion salt, garlic salt, and celery salt. In a separate bowl, combine the liquid smoke and the tomato paste. Rub the tomato mixture over the entire brisket and sprinkle both sides with the salt mixture. Transfer to aluminum foil, wrap, and refrigerate overnight.
Remove the brisket from the fridge the next day and allow to come to room temperature, about 1 hour.
Preheat the oven to 375°F. Place the sliced onions in the bottom of a large roasting pan or stockpot, and toss with the olive oil to coat. Arrange in an even layer, and put the brisket on top. Cover with foil, place in the oven, and cook for 6 hours.
Remove from the oven and drain the juices into a large gravy separator. Slice the brisket thinly with an electric carving knife and pour the separated juices over the pieces. Serve with dinner rolls for brisket sandwiches au jus!
Keep the brisket warm by placing it in a slow cooker on the warm setting until ready to serve.
cornbread-chili casserole
When my nephew Kyle went away to college, although I know he loved his independence, I also know he had withdrawal from his mama’s home cooking! When he comes to visit me, I never have to ask what he’d like me to cook. He never gets tired of this basic hearty casserole. It’s easy enough for him to make himself, but don’t tell him that, because then he might stop coming to see Aunt T! SERVES 6
1 tablespoon vegetable oil
1 medium onion, chopped
1½ pounds lean ground beef
1½ cups mild salsa (medium or hot if preferred)
1 (11-ounce) can whole-kernel white shoepeg corn, drained
¼ cup vegetable stock
2 tablespoons hot Mexican chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 (7- or 8-ounce) box cornbread muffin mix (I like Jiffy)
½ cup whole milk
1 cup shredded Cheddar cheese (about 4 ounces)
¼ cup sour cream
Preheat the oven to 375°F. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, 5 to 7 minutes. Add the ground beef to the onion, break up, and brown, 8 to 10 minutes. Drain any excess fat. Stir in the salsa, corn, stock, chili powder, cumin, salt, and pepper. Transfer the mixture into a 9 × 13-inch baking dish, smoothing into an even layer.
Mix the corn muffin mix with about ½ cup milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned on top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar cheese and sour cream before serving.
Kyle and me at his high school graduation (2013).
karri’s honey-marinated steak
My friend Karri was in town from California visiting me one weekend when we got a call from my husband, who was on a plane heading home from Denver. He whispered into the phone, “I’m so sorry, but at this business meeting I was in today, in my excitement to make the deal happen, I promised everybody that you’d cook dinner for them. They’re all on the plane with me. There will be twelve of us. Is that okay?” My answer was, “Sure, honey! Love ya! Bye!” I hung up and looked over at Karri, who was lying by the pool slathered in tanning oil just like me, and said, “Oh my! [Okay, what I really said isn’t printable!] We have four hours to get dinner on the table and look fabulous!” I never would have made it without Karri! She told me about this easy steak marinade she liked to make, and off to the store we went. The steaks had only a couple of hours to marinate, but they were still delicious. When Garth and the guys walked in the door, salad was made, steaks were on the grill, and Karri and I were showered, dressed, and cute. No one was the wiser—except my husband, who still owes me! SERVES 4
¾ cup ketchup
2 tablespoons honey
¼ cup apple cider vinegar
3 garlic cloves, crushed
2 teaspoons onion powder
½ cup pineapple juice
1 teaspoon red pepper flakes
1 tablespoon natural mesquite-flavor liquid smoke
1 tablespoon cumin
2 teaspoons dried oregano
2 (1- to 2-pound) flank or skirt steaks or London broils
Salt and freshly ground black pepper
In a small bowl, whisk together the ketchup, honey, vinegar, garlic, onion powder, pineapple juice, red pepper flakes, liquid smoke, cumin, and oregano. Pour the mixture into a shallow baking dish, then add the steaks to the dish and toss to coat.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Remove from marinade, allowing the excess to drip off, and season with salt and pepper. Grill to desired doneness.
Less-expensive steaks like flank, skirt, or London broil need marinades to give them more flavor. They’re the perfect cuts for this rich taste.
Karri and me (2000).
slow cooker georgia pulled-pork barbecue
Everybody loves their region’s barbecue. For me, growing up in middle Georgia, it was all about pulled pork. Even though I live in Oklahoma, where most of it is beef, I still prefer the sweetness of slow cooked pork. Luckily, our local barbecue hangout, Trail’s End, serves it all, and their pulled pork reminds me of home. My dad was a great cook, especially when it came to barbecue, so I took inspiration from his pork recipe, and came up with a dish that I could slow cook all day. It’s easy to put together, and the vinegar-based sauce tastes just like Daddy used to make! SERVES 4 TO 6
2 medium sweet onions, quartered (I like Vidalia)
3 tablespoons firmly packed light brown sugar
1 tablespoon smoked paprika
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 (4- to 6-pound) Boston pork butt roast
½ small onion
¼ cup water
1½ cups apple cider vinegar
¾ cup tomato juice
½ tablespoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon cayenne
½ teaspoon hot sauce (I like Tabasco)
1½ teaspoons granulated sugar
To make the pork, place the onions in the bottom of a 5- to 6-quart slow cooker. Mix together the brown sugar, paprika, salt, and pepper and rub it all over the pork roast, then add to the slow cooker.
To make the sauce, chop the onion and puree it in a blender. You may need to add a drop of water to the blender to help the onion completely puree.
Place the pureed onion in a medium saucepan with ¼ cup of water to cover it. Bring to a boil over high heat, then reduce the heat to medium-low. Cook, stirring constantly, until the water has almost evaporated, about 5 minutes. Add the vinegar, tomato juice, pepper, garlic powder, cayenne, and hot sauce, and mix well. Increase the heat to medium-high, return
to a boil, then stir in the granulated sugar. Immediately remove the pan from the heat.
Drizzle 1 cup of the sauce over the roast in the slow cooker. Continue to cook the remaining sauce over low heat for 30 to 40 minutes, allowing it to reduce by half. Then remove the sauce from the heat, allow it cool completely for about 30 minutes, and refrigerate for later use.
Meanwhile, cook the roast in the slow cooker on low for 8 to 10 hours, checking after 8 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork, using two forks. Reserve the juices from the slow cooker to add back to the meat for desired juiciness.
Serve on a bun with a little mustard. (I like to top my barbecue sandwich with coleslaw!)
Use disposable dishwashing gloves for applying the rub. It makes for an easy cleanup!
Daddy cooking barbecue chicken for a crowd (1989)!
pork tenderloin with honey mustard glaze
We always had the same meal on New Year’s Day. Mama would make a big batch of collard greens. The green leaves look like folded money, so they symbolized good fortune. Of course, she’d also make black-eyed peas, for luck, and pork, for prosperity. Most cultures serve some form of each of these dishes on the holiday. The pig symbolized progress, because he “pushes forward.” Honestly, I don’t really care why we eat it—I’m just glad we do! SERVES 4
1 tablespoon + 1 teaspoon grainy or country Dijon mustard (see Trisha Tip)
½ cup red wine vinegar
½ cup honey
3 garlic cloves, crushed
¾ teaspoon salt
Freshly ground black pepper, to taste
3 tablespoons olive oil
1¾ pounds pork tenderloin
Preheat the oven to 375°F. In a small bowl, whisk together the mustard, vinegar, honey, garlic, salt, pepper, and oil. Place the pork in a shallow baking dish and pour the glaze over the roast, turning to coat it.
Transfer the pan to the oven and roast the pork, basting it with the glaze occasionally, until the juices begin to thicken and the pork is cooked through, about 35 minutes. Remove the pan from the oven and allow the pork to rest for 10 minutes longer. Slice into ½-inch-thick slices.
Country Dijon is a milder, creamier version of Dijon. If you have trouble finding it, mix together 1 teaspoon of regular brown spicy mustard with 1 teaspoon mayonnaise.
pork, apricot, and rosemary kebabs
My mama loved apricots! She introduced me to fresh, dried, and candied varieties. As a result, there’s really no apricot that I won’t eat. The sweetness of apricot jam in this pork marinade translates into sweet-and-sour pork, Trisha style. Getting those little rosemary sprigs on the skewer can be challenging, so feel free to crush the rosemary, put it in the marinade, and forget about it! You’ll still get its essence in this easy dish. MAKES 8 SKEWERS
10 ounces apricot jam
2 tablespoons honey
2½ tablespoons country Dijon mustard (see Trisha Tip)
2 tablespoons low-sodium soy sauce
¼ cup olive oil
3 to 4 garlic cloves, crushed, plus 16 more for kebabs
Salt and freshly ground black pepper
3 to 4 branches of fresh rosemary
2 teaspoons freshly grated orange zest (about 2 oranges)
2 pounds pork tenderloin, cut into 1-inch cubes
3 tablespoons vegetable oil
8 (12-inch) metal or wooden skewers (see Trisha Tip)
Orange wedges, for garnish (optional)
In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
Transfer to a bowl. Add the honey, mustard, soy sauce, olive oil, crushed garlic and garlic cloves, ¾ teaspoon salt, pepper, rosemary, and orange zest, and mix until fully combined. Season the pork with additional salt and pepper and add to the marinade. Gently toss until coated. Transfer the mixture to a large sealable plastic bag and marinate in the refrigerator for at least 2 hours or overnight.
Heat a grill or grill pan to medium and lightly brush with the vegetable oil. Remove the pork, garlic cloves, and rosemary branches from the marinade, allowing the excess to drip off. Thread them in alternation onto the skewers, beginning and ending with pork. Grill the kebabs, turning occasionally, until the pork is cooked through, 12 to 14 minutes. Garnish with orange wedges, if desired.
If using wooden skewers, soak in a shallow dish of water for 15 minutes before using, to prevent splintering and to keep them from catching on fire during grilling.
sausage and peppers
My daddy was what I’d call a meat-and-potatoes man. He was a really good cook but liked to keep it simple. I can’t think of anything simpler than hearty sausage combined with veggies and, of course, lots of potatoes! The apple (or potato) doesn’t fall that far from the tree. I’m a meat-and-potatoes girl, too. Daddy and I also had in common that we liked spicy food, so pick your poison here, but I love the kick that the hot sausage brings to this dish. SERVES 4
5 medium red bell peppers, seeded and cut into 1-inch strips
2 large red onions, each cut into 8 wedges
6 garlic cloves, peeled
1½ pounds mild or hot sausage, cut on the diagonal into 2-inch pieces
1½ pounds Yukon Gold potatoes, cut into 1-inch pieces
¼ cup olive oil
Preheat the oven to 400°F. In a large bowl, gently toss the peppers, onions, garlic, sausage, and potatoes with the olive oil.
Transfer the mixture to a rimmed baking sheet and arrange in a single layer, working in batches or on multiple sheets as needed. Bake until the sausage is cooked through and the vegetables are tender, about 1 hour, gently tossing halfway through.
Beth grilling with Daddy (1964).
