I never thought I’d be writing the post on a balmy November day. But here I am with a low and slow Salisbury Pulled Beef with Pommes Puree. It’s currently spring-like here in Ontario, Canada and I’m suggesting you fire up your oven for three hours. Here’s hoping wherever you’re reading this from is chilly because honestly, there is nothing cozier than lazily cooking something delicious on a frigid day. And if that is your scenario, it is my great pleasure to introduce you to this divine melt-in-your-mouth Salisbury Pulled Beef. And if you’re in my neck of the woods, save this recipe for a rainy cold day. I know they’re coming. So let’s dive right in!
Salisbury Meatball Orzo Skillet
Spring may be on the horizon but it’s not quite on our doorstep. So I’m still in comfort mode. And today’s Salisbury Meatball Orzo Skillet is my current favorite cozy indulgence. This recipe borrows its flavors from the American diner and TV dinner classic- Salisbury Steak. A meal that has been beloved by many for over a hundred years. Today, we’re going to take the storied steak and turn it into meatballs, introduce it to orzo, and marry the two in the dish’s classic mushroom onion gravy. It may be a simple recipe but it is beyond satisfying, so let’s make it!
Cranberry Marmalade Meatballs
When I was young my grandmother used to make sweet and sour meatballs. They were occasionally called BBQ meatballs but make no mistake they were exactly the same. The meatballs luxuriated in a sweet and tangy sauce brought to you by the condiment aisle of your local grocery store. A heady concoction of grape jelly, Heinz chili sauce, and sometimes a couple of dashes of Worcestershire sauce. I think it was a party food hangover from the 70s. And naturally, because they were loaded with sodium and sugar – I loved them. Fast forward to today and my palette is a little less tolerant of copious amounts of sodium and sugar but my heart still wants those meatballs. Today’s Cranberry Marmalade Meatballs are my solution to this conundrum.
Hanger Steak Salad with Chimichurri White Beans
During the summer months, I lose my interest in food. I mean, not entirely. If that were the case I would have a full-blown identity crisis. But my appetite does tend to recede. It’s the humidity. My body rejects it. But as the old saying goes “you gotta eat”, so I choose to exist on salads. And while the word “salad” conjures images deprivation, putting the word “steak” in front of it totally changes the picture. Suddenly the meal sounds refreshing but decadent, cooling but satisfying – the opposite of austere. And today’s Hanger Steak Salad with Chimichurri White Beans definitely fits that description. This salad features a marinated, grilled hanger steak sliced and served on a bed of white beans soaked in a tangy and fiery Chimichurri dressing. This is such a good one, so let’s make it!