Tag Archives: ground beef

UP Pasties – Michigan

The Upper Peninsula of Michigan is known for its pasties (pronounced pass-tee) which are meat pies, usually filled with potatoes, onions and carrots and sometimes rutabaga. The pasty

UP Pasties - Michigan

was brought to the UP by the Cornish who settled there to be copper miners. Much like it’s cousin, the pepperoni roll of West Virginia, the pasty was a quick, easy and filling meal that miners could pack for lunch. Bonus: it didn’t have to be heated to be delicious.

We loved this recipe, slighted adapted from one sent to us by reader Russell Primm. UP PastiesThe dough came together easily and the filling was delicious. Thanks Russ!

Pictured Rocks National Lakeshore in Munising hugs the shore of Lake Superior. With its dramatic sandstone cliffs and iconic sandstone feature called Miners Castle, this beautiful area offers all kinds of outdoor pursuits including hiking, fishing, swimming, and kayaking.

UP Pasties

  • Servings: 6
  • Difficulty: moderate
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Ingredients

For dough:

  • 4 cups flour, sifted
  • 2 teaspoons salt
  • 1 ½ teaspoon baking powder
  • 1 cup shortening
  • 1/2 cup ice water

For filling:

  • 1 1/2 cups potatoes, peeled and diced
  • 1 1/2 cups onions, diced
  • 1 cup grated rutabaga
  • 1 cup carrots, peeled and diced
  • 2 cups ground beef
  • Salt
  • Pepper
  • 2 tablespoons butter

Instructions

For dough:

In a medium bowl, add flour, salt, and baking powder. Add the shortening and blend with a pastry blender. Add the ice water, a bit at a time until the dough comes together. Divide dough into 6 equal disks. Place between sheets of waxed paper. Chill in refrigerator for at least 30 minutes.

For filling and finishing pasties:

In the meantime, combine potatoes, onion, rutabaga and carrots in a very large bowl. Add ground beef. Stir until well combined.

Roll out each pasty dough into a 7- or 8-inch circle. Add a heaping cup of filling. Sprinkle filling with salt and pepper and a teaspoon of butter. Fold the dough over, forming a half moon. Roll the edges closed, slightly crimping with fingers, making sure the dough is sealed. Repeat with remaining dough disks. Place pasties on a baking sheet lined with parchment paper. Cut two small slits in each pasty to vent steam. Bake at 425 degrees for 20-30 minutes, then reduce heat to 350 degrees. Bake 20-30 more or until pasties are golden brown.

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New York System Hot Wieners – Rhode Island

Calling all hot dog aficionados. Yes, we acknowledge that the name of this dish is confusing. Why are Rhode Island hot dogs called “New York System Hot Wieners”? As best we can determine, New York

NY System Wieners - Rhode Island

System is a nod to New York’s Coney Island and might have been used as a marketing strategy at the turn of the century. These dogs, usually a mixture of veal and pork with a super snappy casing, are doused with yellow mustard, then a chili beef mixture, raw chopped onions, and finally a dusting of celery salt. Of course, every Rhode Island hot dog joint and every Rhode Island family has their favorite recipe so a quick Google search will yield many variations. We tinkered with the spices a bit and came up with this recipe which we think you will love, not too sweet but definitely sassy. It’ll elevate your dogs from humdrum to wicked good. These would be a welcome addition to any Memorial Day celebration no matter what part of the country you happen to be.

The Cliff Walk in Newport was designated a National Recreation Trail way back in 1975. This three and a half mile walk hugs the eastern shore of Newport with stunning ocean vistas on one side and the backyards of Gilded Age mansions on the other.

New York System Hot Wieners

  • Servings: 12-16
  • Difficulty: easy
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Ingredients

  • 1 cup onions, diced
  • 2 tablespoons margarine or butter
  • 1 lb. 80/20 ground beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon celery salt
  • ½ teaspoon allspice
  • ¾ teaspoon ground cinnamon
  • ¼ cup water
  • 16 hot dogs, cooked
  • 16 hot dog buns
  • Yellow mustard
  • Chopped onion (for garnish)
  • Celery salt (for garnish)

Instructions

In a large sauté pan over medium heat, add butter. Once melted, add onion, cook until translucent. Add ground beef and cook until no longer pink, approximately 15 minutes. Break up large chunks of meat with potato masher. Add Worcestershire sauce, spices and ¼ cup water. Stir until spices are completely incorporated.

To prepare wieners, microwave buns for 15 seconds. Add hot dog, mustard, approximately two tablespoons of beef mixture and chopped onion. Top with celery salt.

Over the Moonie: Goudarooni – Nebraska

The goudarooni is a variation on the calzone, a folded over pizza with the filing inside. We couldn’t determine where the wacky name comes from since there is no gouda in the recipe, but this regional

Goudarooni- Nebraska

dish you’ve never heard of comes to you by way of Omaha, Nebraska, specifically Orsi’s Italian Bakery on Pacific Street. This joint has been around since 1919 so you can bet they know their stuff. Our recipe is a slight adaption of Saveur’s and is filled with potatoes, tomato-y ground beef and two types of cheese. Make this and you will not go hungry for days.

Goudarooni - Nebraska

Do not miss Omaha’s Durham Museum. Located in the former Union Station, the Durham is a hands-on history museum with restored trains from different eras, western artifacts, and even an old time soda fountain.

Goudarooni

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

 For crust:

  • 1 package yeast
  • 2 teaspoons sugar
  • 1 ½ cups warm water
  • 2 tablespoons olive oil
  • 3 1/2 – 4 cups all purpose flour
  • 1 teaspoon salt
  • Cooking spray

For filing:

  • 1 ½ pounds Yukon gold potatoes, peeled and sliced with mandolin
  • 1/2 cup olive oil
  • Salt
  • Pepper
  • 1 medium onion, chopped
  • 1 pound ground beef or turkey
  • 1 6-ounce can of tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried chili flakes
  • 1/2 teaspoon sugar
  • 1/2 cup water
  • 2 cups grated mozzarella
  • 1 cup grated Pecorino Romano cheese

Instructions

To make crust: To make crust: In a large bowl, dissolve yeast and 1 teaspoon sugar in ½ cup warm water. Let sit until mixture begins to foam. Add rest of water and olive oil. Add 3 ½ cups flour, salt, and remaining sugar. Mix with a stand mixer fitted with a dough hook until well combined. If dough is too sticky add a quarter cup of flour at a time, until dough is smooth and elastic and pulls away from the bowl. Transfer dough to a large bowl that has been coated with cooking spray. Cover with a tea towel and let rise until doubled, about 90 minutes.

To make filing: Place potatoes with a ¼ cup olive oil, salt and pepper on a baking sheet. Mix with hands until potatoes are well coated. Spread evenly and bake at 500 degrees for 6-8 minutes or until potatoes are tender. Remove and set aside.

In a large sauté pan, cook onions in remaining ¼ cup olive oil until translucent. Add meat, breaking it up while it cooks until it is no longer pink. Add tomato paste, spices and sugar, along with ½ cup water. Cook until sauce thickens, about 5 minutes. Season with salt and pepper to taste. Set aside.

To assemble goudarooni: Punch the dough down. On a floured surface, roll out the dough into an 18” X 20” rectangle. Slide a well-floured pizza peel under half the dough. Spread half the mozzarella and pecorino, leaving a 1-inch border. Spread the potatoes, then the meat sauce. Top with the remaining cheese. Fold up dough over the filling, and crimp the edges closed. Cut two slits in the top for steam to escape. Slide into 500 degree oven. Bake for 30 minutes or until golden brown.