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Braised BBQ Beef

These are so good they need nothing else, unless you want to go Memphis style by adding slaw

@epwait voila! braised beef bbq. I shared it with friends earlier and they all loved it. Thanks chef :)pic.twitter.com/5o1cgWDW via @edo_au

3 pound chuck roast
2 medium onions
1 28 ounce can of tomatoes
4 cloves of Garlic minced
2 Tablespoons Worcestershire sauce
1/2 cup malt vinegar
2 1/4 cup of your favorite BBQ sauce or your homemade BBQ
salt and fresh ground black pepper to taste

1. Caramelize onions in a large heavy pot add garlic when oinion are caramelized. 
2. Ad beef to the pot cut into 4 inch cubes then ad tomatoes and have the can again of water to get all the tomato juice. Braise the beef until its about to fall apart.
3. Now ad rest of ingredient and cook until all the beef is falling apart on low heat and the it thickens up.

This will take 4 to 5 hours to cook perfectly

Restaurant Review OM

A review sent to Rick Nelson of the StarTribune Minneapolis, Minnesota

Rick,

Good morning.  Last night I hosted my 60^th birthday dinner at OM.  It was my first visit since they opened about a year ago although I've been wanting to go for a while.  I must admit that my expectations were tempered due to some of the previous reviews I've read. 

I'm happy to report that my group had a spectacular dining experience from the drinks to the appetizers to the main course.  This was all prepared by Chef Eric P. Wait whom I understand came on board in September.  The wait staff were also excellent.  I would be happy to go into more detail if you're interested.

I think this restaurant would benefit from another review, I would love for them to grow.  Thank you.
Regards,
Jack

Jack Silverman

VP, Growth Catalyst

Bolin Marketing

www.bolinmarketing.com

We are growth catalysts - combining the strategic rigor of business consulting with a color-outside-the-lines agency attitude.   

TIME

It's not often lately that I get to update all my blogs in fact most of them I neglect.  This is one however I should attempt to be more diligent with, for it is about food after all and I am a chef.  Perhaps I can be should you the reader want to know more about cooking your you just want to share your recipes. I encourage you to give me some input and or just tell me how sexy I am.

Balsamic Honey Glazed Filet Mignon

1 6 oz Filet
1/2 teaspoon Crushed black pepper
salt to taste
1/4 balsamic vinegar
1 teaspoon honey
1 tablespoon olive oil

Heat saute pan with oil, when hot salt and pepper filet then place filet in hot skillet cook on one side for two minutes then flip and cook for another two minutes.  When ready poor honey and balsamic mixture in pan brush the balsamic over the filet until balsamic is a nice glaze over steak. Your done all you need is a nice vegetable to go with.

Whisky Onions

Okay here is one of my favorite complements to red meat, pork, or wild game. Whiskey Onion recipe is so good I make it every time I grill. I even make Whiskey Onions when I make meat loaf for my Whiskey Onion Meat Loaf.
What you need.
5 to 6 onions about 1 lb each Vadalia onions are my favorite for this recipe
3/4 cup of red wine
1 cup whiskey what ever brand you like.
1/2 cup brown surger
2  Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
salt and pepper to taste
2 Tablespoons butter
2 Tablespons oil

1. Slice your onions as thin as you like then in a large pan melt your butter and add the oil. Then add your onions and carmelize on mediun heat to a deep brown but not burn onion.
2. When you got the onions to a nice color add rest of you ingredients. Reduce the Whiskey and wine to almost nothing.

Now you have a great onion side for steak, burgers, chops. You can also take and add the onions to a favorite meatloaf recipe.
Couple other things you can add to the Whiskey Onions

1. Jalapeno’s as about 1 to 3 or if you like heat add more
2. Mushrooms about 1 lb.
3.  

YELLOWFIN TUNA AND MANGO VODKA CEVICHE

Ceviche is a fun and delicious South American dish. Usually served in the morning and afternoon.

Ceviche is basically a method where you cook your protein in acid usually from an acidic fruit. The usually protein is fresh caught fish.

1 tsp of honey
3 tsp of soy sauce
Juice of 2 oranges
Juice of 2 limes
1/4 cup fine diced red onion
1/4 cup vodka
1/2 ripe mango, diced into 1/4 inch cubes
1 Tbsp white balsamic vinegar
6 ounces sashimi-grade tuna, diced into 1/2 inch chunks
3 mint leaves, rolled and thinly cut
Sea salt and fresh ground pepper

Medium bowl, whisk together the honey, soy sauce, and citrus juices. Stir in onion, vodka, and mango. Add the vinegar and tuna. Stir in the mint leaves. Season with salt and pepper. Cover and refrigerate for no more than 15 minutes, so you don't over cook the tuna. Serve immediately.

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