BYU 33rd Sisters BBQ cookbook (spring 2010)

Ironically, the day we had this RS activity, a freak storm blew in and it hailed and snowed on us.  

 

 

 

Beef Tenderloin with Cheddar Grits and Basil Butter
Courtesy: Wild Grape Bistro via Good Things Utah

My 3-yr-old got a hold of the camera and there were lovely finger prints all over the lens. So sorry for the blurry picture.

1 2lb Beef Tenderloin
2 Cups instant Grits
3 cups milk
3 cups water
1 cup grated white Cheddar
1/4 cup fresh Basil leaves
1/4 cup softened Butter
Tbls cooking oil

Bring the 6 cups of liquid to a boil. Add Grits and
stir until soft. Add Cheddar at the very end.
Season with salt and pepper. Cover and keep warm on stove top
Chop Basil and mix in bowl with Butter. Put the mixture in
smaller container and hold in frig. Season Beef with salt & pepper
and brown with oil in skillet. Finish in 375 degree oven for
8 to 15 minutes (Rare to Med). Slice Beef into servings and place on spoonful of Grits and top with basil butter.

My Notes: Tenderloin is quite expensive, so I just used a cheap beef roast, and it was delicious (although it did take about 40 min to cook)! I used less basil, and it was still overpowering.  Basil is a wonderful flavor, but it is quite strong.  The cheddar grits were a bit different, but good.  The hubby would prefer mashed potatoes prepared this way instead. We're too used to grits being a breakfast meal:-)  However, they do make a delicious breakfast/brunch, with a couple of eggs, a little crumbled bacon, salt and some cracked pepper. Mmmm!

Whitechapel Shepherd's Pie

 Prep Time:
45 Min

Cook Time:
25 Min

Ready In:
1 Hr 10 Min

• 1 stalk celery, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and diced (I skip)
• 1 small rutabaga, chopped (I skip)
• 1/4 cup frozen green peas
• 1 pound ground lamb
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage (I've used rosemary when I didn't have sage)
• 1/2 cup milk, or as needed
• 3 cups prepared mashed potatoes
• 2 tablespoons grated Parmesan cheese (More cheese is always better, right?!)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
3. Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish.
4. Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.
5. Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

Crock Pot French Dip
via Koa Hawks

1 4lb boneless beef roast (I usually use less)
1/2 C soy (I use low sodium tamari)
1 beef bouillon cube (I omit this if smaller roast otherwise au jus is salty)
3 whole black peppercorns
1t dried thyme
1t dried rosemary, crushed
1t garlic powder
1 bay leaf

Remove and discard all visible fat from the roast. Place trimmed roast in the crock.
In medium bowl combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, add enough water to almost cover the roast. Cover and cook on low 10 to 12 hours, or until meat is very tender.

Remove meat (and bay leaf) from broth, reserving broth. Shred meat with a fork and distribute on bread. Used reserved broth for dipping.

**Notes: It gets too salty using regular soy sauce, so a lower sodium option is a must. It was a little to "herby" for the masculine palate (at least the masculine palate in my house), so I'll make it again, but omitting the thyme, rosemary and bay leaf. (The feminine palate thought it was delicious!)

Restaurant-Style Prime Rib Roast
BarbaraC28 on allrecipes.com
I made this for our Christmas Prime Rib this last year, and it was awesome!

1 (14 lb) roast-ready prime rib roast (ribs cut off and tied to roast)-(I didn't do that)
3/4 cup all-purpose flour
2 tsp freshly ground black pepper
2 tsp salt
2 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp celery seed

-Remove prime rib from refrigerator and allow meat to come to room temperature, about 3 hours depending on the size of the roast. (This affects the juiciness of the roast.)
-Preheat oven to 425 F. Line a roasting pan with aluminum foil.
-Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion pwdr, garlic pwdr, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
-Roast in preheated oven until cooked to your desired degree of doneness; about 4.5 hours (20 min/lb) for medium-rare. Roast to an internal temperature of 120 F degrees for med-rare; 130 F for medium; or 140 F for well done.
-When the roast has finished cooking, take it out of the oven and cover with aluminum foil. Allow to rest in a warm spot for 30 min to 1 hour before slicing.

*I did a 2.5 ish pound roast-it took 1 hour to cook and was perfect.