Grilled Beef And Calico Pasta Recipes

Steps:

• Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in shallow glass or plastic dish. Pour 1 cup of the dressing over beef. Cover and refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
• Heat coals or gas grill. Place chili and garlic in blender or food processor. Cover and blend on medium speed until finely chopped. Add kidney beans, remaining 1/2 cup dressing, paprika, chili powder and pepper sauce. Cover and blend until almost smooth; set aside. Cook and drain linguine as directed on package.
• Remove beef from marinade; reserve marinade. Grill beef uncovered 4 to 5 inches from medium heat 6 to 8 minutes for medium or until desired doneness, turning and brushing with marinade once. Discard any remaining marinade.
• Cut beef diagonally across grain into thin slices. Mix black beans, corn and cilantro. Top linguine with kidney bean mixture, black bean mixture and beef. Sprinkle with additional cilantro.

Steps:

• 1. Cut up the chilled steak into very small pieces. Place in large kettle with the water (or tomato juice). Bring to a boil. Simmer for about 10 minutes while chopping veggies up.
• 2. Chop up the onion, tomato, peppers and zucchini. Add to the kettle with the steak (you can add more water or juice if desired). Bring to a full boil. Reduce heat and simmer until all the veggies are cooked (about 15 minutes).
• 3. Chopped Zucchini can be chopped large or small.
• 4. Add the pasta sauce.
• 5. Add canned beans and corn.
• 6. Add the spices. Simmer for 10 minutes
• 7. Serve! *** If you like a thinner chili, add more liquid. If you want a thicker chili add a large can of tomato paste.

Steps:

• In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop (see Chef's Note) or roll into balls with your hands.
• VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.
• OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. Steam the meatballs over medium heat for about 25 minutes. Transfer to a platter and refrigerate until you're ready to grill them.
• Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
• In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. Remove from the heat and reserve.
• Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. Add the pasta and cook until just al dente, 6 to 8 minutes. Drain the pasta, reserving 1 cup of the pasta water.
• Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.
• Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. With tongs, add half the pasta to the basket, arranging it in a thin even layer. (If you have two grill baskets, cook both batches of pasta at once.) Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. You'll hear it crackling during grilling.
• Empty the grill basket into a large heat-proof bowl. Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. Toss. Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately.