Category Archives: Beef
Voodoo Blackened Steak Tips – Orchard Street Chop Shop in Dover, NH
Dry Aged Beef!!!!
This is a review of one of my favorite places to go to eat on the planet! I never eat out unless I know the place can make something better than I can… Chris Kozlowski (Koz), is so much better at this than I am it is almost sad! He takes dry aged tenderloin and cuts it into steak tips! He then lays this with sweet soft peppers on a bed of beans and rice (to die for), then smothers it in a sauce that will make you cry it is so good! He even walks us through how to make it!
I truly have a love affair with this dish and my bride and I go there for this dish multiple times per year. We actually go there no matter what on every wedding anniversary just for the Voodoo Blackened Steak Tips! (Which, incidentally, were named after the lager he uses in the sauce and not because the tips are cooked to be blackened)
Homemade Worcestershire sauce is added… and to be honest, I have had a ton of rice and beans in my life… Koz’s are second to none. You find everything in them from pork and sausage, to veggies of every kind. I cannot emphasize enough how much you need to try these! Now at $18 per plate… still the best bargain out there. You will rarely see me in a restaurant, and if you do… it is VERY rare you will see me there more than once. Except this place! Fantastic building, great martini bar, friendly staff, and Koz still comes out and walks around to tables to ensure you are enjoying your food!
Beautiful food that is absolutely DELICIOUS! The cooler he dry ages in is right at the front door! Cigar bar, pool table, Elegant fine dining downstairs, and a less formal (but no less tasty) dining area upstairs named “Top of the Chop”. If you drive within a hundred miles of this place, take the detour and check them out… so worth it! (You’re Welcome!) Enjoy!
Orchard Street Chop Shop
“Top of the Chop”
1 Orchard St
Dover, NH 03820
Phone: (603) 749-0006
Stop by and tell him I sent you! You will love it!!!
Butchering Your Own Meat!
I have always found that it saves a lot of money by butchering my own meat. This is, within reason, of course. In this episode I butcher a steak cap for chili meat and or steak tips, and my own steaks. The great thing about this? Portion control. You can make these steaks as big or small as you like!
I also shave and butcher a roast, and butcher a pork loin for chops and roasts (or boneless ribs if you like!).
This is a lot simpler than people think! Plus, over the course of a year, can save you lots of money! I hope that this shows you that if someone like me can do this… you certainly can as well! Enjoy!
Steak Cap (top or bottom)
Full Pork Loin
One Eye Round ORast
Vacuum Sealer with Bags
Watch the video silly!
Homemade Beef and Bean Chili
This is my Beef & Bean Chili recipe that has taken me years to get where I want it. When I make this for me I make it a lot hotter than this… which is easily done by just doubling or tripling the hot sauces/extracts I add, as well as doubling the jalapenos. This recipe makes a lot and that is what makes this a good side for gatherings! A little fresh red onion and Mexican cheese, and you have a great side to ribs or pulled pork!
Make no mistake, this recipe will take you some time! This is an all day prep & cook. You can really tell it is food of love when you taste it. So many layers, and a great fresh tastes melded together. Fresh peppers mixed with hot extracts and fresh vegetables, layered with savory, hot, & hotter! That fresh red onion crunch and the soft tenderness of the beef… this is so good!
Storage can be in gallon zip locks flattened with the air removed. they stack in the freezer if done right, and this comes out fine after being frozen!
Do this once my way, then make it your own! Take the time and do it the long way, and see for yourself the difference between throwing a meal together, and the tastes, flavors, and layers that is food of love!
4-5 lbs of lean beef cut into 1/2 – 1 inch cubes
3lbs of light red kidney beans (approx – can be a bit more or less depending on can volume)
3lbs dark red kidney beans (approx – can be a bit more or less depending on can volume)
1 28oz can tomato sauce
1 28oz can tomato puree
1 18oz can tomato paste (I recommend Contadina if you can find it)
2 large onions
2 large bell peppers
8 fresh jalapenos – 2 whole, 2 cut and added to slurry, 4 diced
1 Whole clove of garlic minced
2 Cups of Merlot (or your favorite red wine)
16-20 oz beer (homebrew preferred)
2 big Bay leaves
2-3 jalapenos in Adobo sauce (La Costena is what I use)
3 Tbls of organic Chili powder
1 tsp Cumin
1/2 cup packed dark brown sugar
3-6 drops Mad Dog Revenge Habanero chili extract
4-5 drops Arizona Gunslinger Habanero pepper sauce
3-4 drops Mad Dog 357
2 Tbls Paprika
1 heaping tsp Cayenne pepper
Black pepper (approx 2 Tbl)
White Pepper (approx 2-3 Tbls)
Juice from 1/2 lime
1 Tbl Bourbon (get the good stuff)
Kosher salt & pepper for seasoning veggies
1 fresh red onion (dice as needed)
Stock pot with lid
Measuring cups & spoons
Watch the video silly!
The Perfect Roast!
Whenever I have people over & serve roast; I always get asked how I form a nice crust on the outside & have a perfectly rare inside. This is all about timing and temperature! There is nothing like a spiced hard crust, while locking in all the juices and having a perfectly rare roast. I probably cook 2-3 of these per week… especially if I am on a diet. It is lean, there are few calories, and it is a whole food.
The problem with most roasts is that they get obliterated during the cooking process in an attempt to make sure they are cooked through. Most people treat their roasts like they treat their hamburger, yet they are two very different cuts. Roast are processed FAR less than burger, and hence pose far less danger if cooked a bit on the rare side. Don’t torture your family with a dry, tough, mealy roast. Serve them something juicy and done perfectly!
My son hates all food that isn’t processed! But even he eats my roasts! It’s easy, quick, & inexpensive. It will also get your children to love roast night!
REMEMBER, about 12 minutes for a smaller one & 16-18 for a larger one. Play with the times to get it right where you like it (+/- a minute at a time!)
Eye of Round Beef Roast (Angus Eye Round)
Coarsely Ground Black Pepper
Very Sharp Knife
9X9 Cooking Dish (Pyrex)
Watch the video silly!