The Sexy Forever Recipe Bible (102 page)

1 tablespoon unsalted butter

4 ounces bacon strips

2 pounds trimmed beef round, cut into 1-inch cubes

1 onion, chopped

2 garlic cloves, chopped

3 celery stalks, chopped

1 medium celery root, chopped

12 pearl onions (see Note)

8 ounces white button or other small mushrooms

1 dried bay leaf

1 teaspoon fresh thyme, or ½ teaspoon dried

2 cups beef stock, preferably
homemade

2 cups dry red wine (use stock for Detox)

1 cup tomato sauce

1 cup sliced green beans

Heat a large 6-quart Dutch oven or soup pot over medium-high heat. Melt the butter, then add the bacon and cook until the pieces are brown. Drain on paper towels, then crumble and reserve.

Over high heat, sear the beef in the bacon drippings until light brown, 3 to 4 minutes. Remove and reserve with the bacon. In the same pan, add the chopped onion and cook until translucent, 5 minutes. Add the garlic and cook for 1 minute. Add the celery, celery root, pearl onions, and mushrooms, stirring constantly for about 5 minutes. Add the bay leaf, thyme, stock, wine, and tomato sauce. Bring to a boil. Immediately turn the heat down to a simmer, return the bacon and beef to the pot, and cook, covered, for 20 minutes. Remove the cover and add the green beans. Continue to cook until the meat and vegetables are tender when pierced with a fork, approximately 15 minutes. 

SERVES 4 TO 6

NOTE
 For easy peeling, place the pearl onions in a bowl, cover with boiling water for 60 seconds, squeeze them, and the skin slips right off.

double-double cheeseburgers

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1½ pounds ground sirloin

Sea salt and freshly ground black pepper

2 tablespoons olive oil

8 slices American or Cheddar cheese

1 head iceberg or limestone lettuce, leaves washed and separated

1 red onion, sliced

1 large tomato, sliced

8 dill pickle slices

8 tablespoons
Secret Sauce

Preheat the broiler.

Form the beef into 8 wide, thin patties. Season liberally with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook for 3 minutes per side, or until the meat is cooked through.

Place the burgers on a baking sheet. Top each with a slice of cheese. Place under the broiler until the cheese melts. Remove from the broiler.

Lay 4 large lettuce leaves on a work surface. Top each with 1 burger. Place a slice each of onion and tomato and 2 slices of pickle on top of each. Generously spoon on the sauce. Stack the other 4 burgers to create 4 Double-Doubles.

Top with more sauce, if desired. Add another lettuce leaf on top, then fold lettuce over the burgers. Wrap burgers in paper napkins and serve immediately.

SERVES 4

persian kebabs (middle eastern burgers)

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 large onion

2 pounds ground beef

2 tablespoons Koubideh, Persian kebab seasoning (see Note)

Grate the onion over a plate to catch all the juices. Combine the hamburger meat with the grated onion and juice. Add the seasoning and mash together with your hands until well combined. Refrigerate 6 to 24 hours. (The longer the meat sits, the better the flavor.)

Heat the grill to medium high.

Form the meat into ¼-pound egg-shaped patties (not completely flattened but slightly dome-shaped). Grill over medium-high heat for 8 to 10 minutes, turning frequently to brown all sides.

SERVES 4 TO 6

NOTE
 Koubideh is available at Middle Eastern and gourmet markets.

puerto rican picadillo

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons olive oil

2 medium onions, finely chopped

1 large bell pepper, finely chopped

6 plum tomatoes, chopped

Sea salt and freshly ground black pepper

1 teaspoon minced fresh garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 pound lean ground beef

1 pound ground pork

¾ cup balsamic vinegar

2 tablespoons capers, drained

½ cup tomato puree

Sour cream, for serving

1 bunch cilantro, chopped, for serving

1 head Boston lettuce (optional)

Heat the olive oil in a large skillet over medium heat. Add the onions and pepper. Cook until brown and tender, 10 to 15 minutes. Then add the tomatoes, salt and pepper to taste, garlic, cumin, and coriander.

Turn the heat up to medium high and add the ground beef and ground pork. Brown the meat, using a wooden spoon to break it into tiny pieces. Add the balsamic vinegar, capers, and tomato puree. Reduce the heat and simmer for at least 1 hour.

Serve in a bowl with a dollop of sour cream and chopped cilantro. Or roll up in a lettuce leaf and eat like a taco.

SERVES 8

caroline’s meat sauce and zucchini noodles

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

MEAT SAUCE

3 tablespoons olive oil

2 onions, chopped

1 head garlic, minced

2 pounds ground beef

1 tablespoon plus ½ teaspoon sea salt

2½ teaspoons freshly ground black pepper

2 teaspoons paprika

Two 28-ounce cans tomato sauce

Two 28-ounce cans tomato puree

One 28-ounce can peeled whole tomatoes

2 tablespoons dried basil