Archives for posts with tag: modern recipes

When I was a kid I remember my grandpa’s favorite all time meal being SoS or $h.. on a Shingle. My Grandpa is a retired Mp from the old school army air core. Hes a man of honor and integrity and an an amazing leader for our family. Today this new take on an old military recipe is inspired by him.

As an ex cook in the US Army myself, its also my favorite meal that i learned to cook. However, it has gone from the creamy chipped beef to ground beef gravy. Ill be honest i love to make it more in a breakfast gravy fashion with ground maple sausage over a fluffy  scramble. But tonight i’m gonna go the extra and give you a fun different take on this old favorite.

Corn Hole SoS

Ingredients

  • Chipped Corned Beef
  • Flour- all purpose
  • Butter
  • Siracha
  • half cup heavy cream
  • half cup milk
  • Sweet yellow onion
  • Swiss Cheese
  • black pepper
  • bay leaf
  • chicken stock
  • Sour Dough bagel

 

You can crock pot the corned beef- for 8 hours on low with chicken stock, black pepper and a bay leaf.

For the cream, you want to start by melting and half stick of butter stirring in flour little by little until its an even sticky rue goo. Stir in cream and slowly add milk as need to  thin out.  Lower heat and Stir evenly not letting rue burn.  you can also pull heat back and cover reach thickening faster yet you want to keep stirring regularly for evenness. Season with salt and a couple good squeezes of siracha.

Cut and Caramelize onions in a separate pan with butter.

Toast a Sour Dough bagel and place a slice of swiss on top. Put grilled onions on cheese then top with chipped corned beef. Pour Cream over entirety of the open faced sammy and vwalla

The Corn Hole SoS!!!

Now I didn’t use specifics on the measurements because the truth is, and what every military cook will tell you is that even though we are taught by recipe, it was common to improvise and season by taste, that is when  we seasoned. Typical SoS was originally pretty bland as most military recipes due to  allergies and all the different taste buds you got coming through the defac on the regular basis, hooah.

I hope some of you will try this amazing take on our old favorite and maybe send some feedback over on how it went for you. The truth is i wasn’t able to go to the dust bowl and regret some of the choices that kept me from serving next to all my pals, i was so blessed and privileged to train under and with you, and today i salute you all along with my Grandpa Kit and my close fam and friends who served.

Happy Vets Day!!!!- TheFoodDude!!!

 

 

Apple Jalapeño cream stuffed Sirloin Burgers w/ a apple cider vinegar cilantro aioli… Ummm, yes please!

Ingredients

Burger patties
•Fresh sirloin- I picked up fresh young sirloin steaks and asked the butcher to grind it up for me
•Grape Jelly- yup 1/2 cup or so will do
•1/4 cup chopped red onion
•Spices: mesquite, black pepper, sea salt, garlic salt, chili powder, parsley and Montreal steak season

Apple Jalapeño cream cheese filling
•1 Granny smith Apple- I used organic
•4 tablespoons of sliced pickled jalapeños(I was lucky enough to have gotten some homegrown jalapeños canned by some friends-great touch)
•1 12 oz container of soft cream cheese
•shredded Parmesan cheese
•sliver slice jalapeños and 1/2 apples as small as possible then place in medium bowl with 12oz of cream cheese and small handful of shredded parm.

Put 1lb of ground sirloin 1/2 cup grape jelly, chopped red onion and all seasoning (by preference) except Montreal seasoning in a separate large bowl & mix evenly with bare hands until meat has an even infusion of all ingredients. Knead together then roll into balls. Then flatten into about 5 in cir patties and with your thumb make a little pool In the center.
Place dallup of filling in center pool on patties. Then in the same fashion as before flatten more patties just a little smaller and flatter and place on top, smoothing out and making one large stuffed patty. Then sprinkle Montreal steak seasoning on top each patty.
Place cookie sheet in fridge to settle 20minutes.

Cook patties in oven for about 10 minutes then toss on grill for char only about 3 minutes.
Top with pepper corn bacon and garnish with baby spinach and homemade aioli (instructions for both below) we served burgers on a honey wheat bun from trader joes but you can really do it how you want .enjoy!

Crackle black pepper on bottom of pan then place bacon in baking pan. Crackle more black pepper on top and spritz with apple cider vinegar and bake till crisp at 350

Apple cider vinegar & cilantro aioli
•1/2 cup extra virgin olive oil
•1/2 cup grapeseed oil
•1 large egg
•1 tspn Dijon mustard
•2 medium garlic cloves
•sea salt
•1tspn apple cider vinegar
•cilantro- medium handful
•1/2 a lemon

Put egg, Dijon, and garlic in blender and blend till even on high. Then on low slowly pour in olive oil and then grapeseed oil, about 10 seconds. Add cilantro, two grinds from the sea salt shaker and squeeze of that half Lemmon then pulse 4 times.

I promise you absolutely love this aioli- and it can be re-used the next day as a salad dressing.

Checkout the pictures in process on my Facebook by searching Hospitable Me.

One of the best ways to influence peoples lives I believe is through the meals we share. I’m blessed with a passion not just for food but for loving people whole heartedly. My “Hospitable Me” campaign, though just beginning will give me a chance to use my gifts to enjoy people and share Gods love.

I hope you enjoy- RockOn-BuonApetite&OneLove

The FoodDude

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