CULINERY CONCEPTS BY CHEF DAVID PYPER
SEASONED 3 PEPPERCORN BEEF SHOULDER ROAST
Let's Lett's Make e It It Happen! Happ pen! Chef Curated Curate ed Recipes For For The Home Foodie Fo oodie By Chef David Daviid Pyper
1. When you are ready to cook, let the roast come to room temperature before browning. 2. Preheat oven to 375°F. 3. Heat 2-3 tablespoons olive oil in a large skillet or Dutch oven. Place the roast in the pan and cook, undisturbed for 3-4 minutes. Rotate until all sides of the roast are nicely browned and transfer the skillet to the oven or place the roast in a separate roasting pan and place in the oven
BEEF SHOULDER ROAST
4. Allow 20 minutes per pound, or cook until roast is medium. 140F internal temperature. 5. Allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving.
Optional Pan Sauce 6. Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers. 7. Mix cornstarch with warm water until dissolved. Add to wine, along with broth and bring to a boil, then reduce heat. Simmer to reduce to desired thickness. 8. Slice roast and serve with pan sauce.
This is All You Need 2-3 Tbsp Olive Oil
Optional ½ cup red wine 1 tablespoon cornstarch ¼ cup warm water 1-2 cups beef or vegetable broth
SHOULDER ROAST
his is All You Need
2-3 Tbsp Olive Oil
"Chef Curated Dishes" Southwest Steak Bowl + Lime Rice Open Faced 3 Peppercorn Beef + Fennel Sandwich with Sweet Onion + Salsa Verde 3 Peppercorn Beef Rigatoni Puttanesca
WITH LIME RICE
Ingredients 1 lb Seasoned 3 Peppercorn Beef Shoulder r 1 tablespoon butter 1 1/2 cups parboiled rice 2 teaspoons minced garlic 2 3/4 cup warm low sodium chicken broth h 3 tablespoons lime juice 1/4 cup chopped cilantro (optional) grilled corn, guacamole, pico de gallo, sour cream, grilled vegetables, crushed up tortilla chips, salsa, hot sauce, black beans, and anything else you like.
You already know how to cook the Seasoned 3 Peppercorn Beef Shoulder Roast like a Pro! Now let's make Some AMAZING Rice
1) Rinse the rice in a fine mesh strainer under cold running water for 2 minutes using your fingers to rub the rice to remove any starch then set aside. 2) Heat the butter in a large sauté pan over medium heat and add the rinsed rice and allow to toast for 2-3 minutes stirring frequently so the rice doesn’t stick or burn. 3) Add the garlic and continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow it to come to a boil. 4) Stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork. 5) Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!
LIME RICE
You Did It! This is a perfect dish to make fresh from scratch or to use up leftover food. So versatile, So delicious!
STEAK + FENNEL SANDWICH WITH SWEET ONION + SALSA VERD
Ingredients 3-4oz of chilled leftover 3 Peppercorn Beef Shoulder Roast 1 small fennel bulb, very thinly sliced, plus coarsely torn fronds ½ small red onion, very thinly sliced, rinsed ¼ cup salsa verde ½ tsp. kosher salt, plus more freshly ground black pepper 1 sandwich-size piece focaccia or ciabatta, split lengthwise & toasted 4 Tbsp. mayonnaise
1) Slice steak against the grain into thin strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. I 2) Toss sliced fennel, red onion, salsa verde, ½ tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season the slaw with a few grinds of pepper and toss again. 3) Spread cut sides of focaccia with 2 Tbsp. mayonnaise each and transfer to plates. Divide steak between bread and top each sandwich with a big handful of slaw. Top sandwiches with more fennel fronds and sprinkle with salt.
Another One! What an impressive sandwich! The Fennel lends itself perfectly to the 3 Peppercorn Marinated Beef. Absolutley Beautiful
RIGATONI PUTTANESCA
Ingredients 2 lb Seasoned 3 Peppercorn Beef Shoulder Roast (Cooked) 3 tbsp olive oil 1 large yellow onion halved and slivered 6 cloves of garlic chopped 2 cans (28 ounces) italian plum tomatoes 1 tbsp tomato paste 2 cans anchovies packed in oil 3/4 cup pitted and chopped olives4 Tbsps drained capers 1 tsp dried oregano Crushed red pepper flakes to taste Black ground pepper to taste 1 lb rigatoni noodles Parmesan cheese to taste
! d o o F t r o f m o C Pure , e l p m i S ! h s i What a D g n i d r a w e R o Flavorful & S To Create.
Cook Like A Chef with & Chef Curated Curatted Recipes By y Chef David Pyper
FLAT IRON STUFFED PINWHEEL ROAST
Let's Make It Happen! Chef Curated Recipes For The The Home Foodie By Chef David Pyper ppe er Pyyp ype
FLAT IRON STUFFED PINWHEEL ROAST
1. Preheat oven to 375°F. 2. Heat 2-3 tablespoons olive oil in a large skillet or Dutch oven. Place the 2 pinwheels in the skillet and cook, undisturbed for 2-3 minutes. Flip the pinwheels after the first side is brown once and place pan in oven. 4. Allow 20 minutes per pound, or cook until roast is medium. 145F/63C internal temperature. (Check temp in meat not filling) 5. Allow pinwheels to rest for 5-10 minutes prior to serving for filling to settle. Serve & enjoy.
Chef's Tips These pinwheels cook quickly and are perfect for a weeknight dinner or class them up on the weekend. Side Dish Ideas Prosciutto Wrapped Asparagus Citrus Spiked Roasted Potatoes Green Beans with Capers + Chili Artichoke + Basil Whipped Potatoes
"Chef Curated Dishes" Roasted Stuffed Flat Iron Pinwheel with Stir Fry Mushroom + Asparagus Pan Seared Stuffed Flat Iron Steak with Prosciutto Wrapped Asparagus + Citrus Potatoes Pesto Butter Topped Flat Iron Pinwheel with Linguini Alfredo
WITH STIR FRY MUSHROOMS + ASPARAGUS Ingredients For the Sauce 1 tsp soy sauce 1 tbsp water 1 tsp minced fresh ginger 1 tsp ponzu sauce 2 large cloves garlic, crushed For the Stir-fry 1 Cooked Flat Iron Stuffed Pinwheel Roast 1 tablespoon soy sauce 2 tablespoons vegetable oil, divided 1/2 pound fresh asparagus, trimmed and cut into 1 1/2-inch segments 6 to 8 medium-sized dried shiitake mushrooms, soaked in warm water to reconstitute, stems removed, caps sliced in half 1/4 teaspoon sesame oil
MUSHROOMS + ASPARAGUS
1) Add all ingredients from sauce recipe in a mixing bowl and whisk until fully combined. 2) Place thick bottomed saute pan or wok on stove over high heat. 3) Add the 1 tablespoon of vegetable oil and heat until it starts to shimmer. 4) Add asparagus and mushrooms and stir-fry for 1 to 2 minutes, or until the spears have turned dark green. 5) Add the sauce, and stir-fry for 1 to 2 minutes, or until the sauce has penetrated all the ingredients. 6) Add the sesame oil and give it one last stir. Serve with steamed rice & topped with cooked flat iron pinwheel roast.
Another Success! A refined Stir Fry is a perfect canvas that Pops for a perfectly cooked Flat Iron Stuffed Pinwheel
Asparagus Ingredients
WITH PROSCIUTTO WRAPPED ASPARAGUS + CITRUS POTATOES
12 Medium/Large Asparagus S Spears 4 Slices of Prosciutto 2 Tbsp Olive Oil Salt + Pepper To Taste te
1) Preheat oven to 350F/176C 2) Toss asparagus spears with a drizzle of 1 tbsp olive oil and wrap each bundle of 4 spears with one piece of prosciutto. 3) Add asparagus bundles to medium heat thick bottom pan on stove top. 4) Roll bundles until all sides are browned and place in oven for 4 minutes or until asparagus is cooked but still firm and dark green in colour.
Citrus Potatoes Ingredients 1) Preheat oven to 375F/190C 2) Peel potatoes and cut large into thick wedges – about 1.2" thick. 3) Place potatoes in a roasting pan with all the other ingredients. Toss well.
4) Roast for 20 minutes. Turn potatoes, roast for another 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan. 5) Plate Potatoes with Prosciutto Wrapped Asparagus Bundles + cooked Pan Seared Stuffed Flat Iron Steak.
2.5lb potatoes Youkon Gold Potatoes 1 1/2 cups chicken stock/broth , low sodium 1/2 cup olive oil 1/3 cup lemon juice 5 garlic cloves , finely grated using microplane 1 tbsp dried oregano 2 tsp salt
Perfection! The Flatiron Stuffed Pinwheel Pinwheel Roast brings elegance to any side dish you place beside it.
Cook Like A Chef with & Chef Curated Curatted Recipes By y Chef David Pyper
SEASONED BEEF BISTRO TENDER
Let's Make It Happen! Chef Curated Recipes For The Home Foodie By Chef David Pyper
Soooo Simple... 2-3 Tbsp Olive Oil
1. Preheat oven to 425F/218C 2. Place oil in a large cast-iron skillet and heat over medium heat.
You Only Need
3. 3 Sear Seasoned Beef Tender on all sides, about 3 to 5 minutes per side, creating a goldenbrown crust. t 4. Place cast-iron skillet in preheated ted oven, or transfer transfe f r to a baking dish and place in preheated fe oven. 5. Roast until a 145F/63C internal temperature is reached. (Aboutt 20 to 25 minutes per lb.) 6. Remove Seasoned Bistro Tender from oven and transfer transfe f r to a cutting board. Let rest for fe f r 15 to fo f re slicing into 1" slices. fo 20 minutes to allow the juices to redistribute befo before
SEASONED BEEF BISTRO TENDER
"Chef Curated Dishes" Roasted Bacon + Brussels Sprouts Chili + Garlic Broccolini
WITH SEASONED BEEF BISTRO TENDER
Ingredients 1/2 pound bacon cut into small pieces ces 2 doz Brussels sprouts trimmed & halved Salt & Pepper to taste
Try something different & add a tablespoon of grainy or smooth Dijon Mustard to this recipe.
1) Using a cast-iron pan fry bacon pieces in a skillet over medium heat until crispy. 2) Take bacon out of the pan and set aside until needed. 3) Add the Brussels sprouts to the pan, Stir them until they're nicely coated in the bacon grease, 4) Cover the pan with a lid. Reduce the heat to mediumlow. Cook for 5 minutes. 5 ) A d d t h e b a c o n b a c k i n t o t h e p a n . C o o k , u nc o v e r e d , f o r a f e w m o r e m i n u t e s o r u n t il t h e B r u s s e l s s p r o u t s a r e a s tender and/or browned as you want. 6)Season with salt & pepper and serve immediately with Seasoned Beef Bistro Tender.
BRUSSEL SPROUTS
What A Combo! Bacon and beef have always been a perfect match.
BROCCOLINI
Ingredients 2 bunches Broccolini lini (a (about about 1 pound total) 1 tbsp olive oil 4 cloves garlic, lic, thinly ssliced liced 1 tsp kosher er salt 1/2 tsp red pepper flak flakes kes 1/2 cup water
1) Rinse the Broccolini under cool water and shake off the excess water. Trim about 1/2-inch off the bottom of the Broccolini stems. 2) Heat oil in a large skillet over medium heat until shimmering. 3) Add the Broccolini and sauté until the Broccolini is bright green and some of the stems and tips of the florets are lightly charred, This should take 5 to 7 minutes. 6) Add the garlic, salt, and red pepper flakes and continue to sauté until the garlic is fragrant, about 30 seconds. Add the water, cover, and cook until the Broccolini is vibrant green and crisp-tender, 1 to 2 minutes. Serve immediately with Seasoned Beef Bistro Tender.
Just Like That! A Perfect base to set your Seasoned Beef Bistro Tender on.
Cook Like A Chef with & Chef Curated Curatted Recipes By y Chef David Pyper
CHAR SIU BEEF STIRFRY
Let's Make It Happen! Chef Curated Recipes For The Home Foodie By Chef David Pyper
1. Heat wok or heavy bottom pan until hot.
CHAR SIU BEEF
2. Heat oil until it shimmers but does not smoke. 3.Add Char Siu Beef and fry moving constantly until with a wooden spoon. 4. Allow the beef to simmer for a minute or 2 or until cooked through. 5. Internal temperature of beef should read 165F/73C 6. Remove beef from pan and set aside to be served with other dishes.
2-3 Tbsp Sesame Oil
"Chef Curated Dishes" Shanghai Noodles with Bok Choy + Mushrooms Char Siu Beef Taco's with Sriracha Mayo
WITH BOK CHOY + MUSHROOMS
Ingredients
You can easily add pre cooked Char Siu Beef to this dish.
1 lb Shanghai noodles 3 tbsp sesame oil 10 shiitake mushrooms, sliced 6 ounces baby bok choy, trimmed and quartered 2 tablespoons dark soy sauce
1) In a medium saucepan, bring about 2 liters water to a rapid boil. 2) Add Shanghai noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside. 3) Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together. 4 ) H e a t u p s e s a m e o il i n a w o k , o r a c a s t - i r o n s k i l l e t o v e r h i g h h e a t . 5) Add mushrooms and bok choy. Saute until the bok choy starts to wilt, about 2 minutes. 6) Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce. 7)Stir fry everything together until the noodles get an even brown color. Serve immediately with Char Siu Beef.
WITH BOK CHOY + MUSHROOMS
I Hope There's Leftovers! This is a fantastic lunch the day after. Make a little extra!
TACOS WITH SRIRACHA MAYO
Ingredients Pickled cabbage 3 tbsp rice wine vinegar 3 tbsp sugar 2 cups purple cabbage shredded Sriracha mayo ½ cup mayonnaise 1 tsp sriracha chilli sauce to taste T Serve To 1-2 cucumbers diced 10 mini tortillas warmed coriander small bunch, chopped Lime wedges to squeeze
This is Fun Food. Involve your kids!
1) For the Pickled Cabbage Stir rice wine vinegar and sugar in a bowl and stir until the sugar has mostly dissolved. Add the cabbage and stir to coat. Set aside. 2) For the Sriracha Mayo Stir the mayo together with the sriracha sauce. Add more or less sriracha to suit your personal taste. 3) To Serve Heat the tortillas to packet instructions. Top with Char Siu Beef, cabbage, cucumber and desired amount of sauce. Add coriander over the top and squeeze lime juice over. Serve immediately & Enjoy!
TACOS WITH SRIRACHA MAYO
Get Ahead! This amazing Fusion taco can be prepped ahead and then assembled with ease for lunch or dinner.
Cook Like A Chef with & Chef Curated Curatted Recipes By y Chef David Pyper
LEAN GROUND CHUCK HALAL
Let's Make It Happen! Chef Curated Recipes For The Home Foodie By Chef David Pyper
"Chef Curated Dishes" The Classic Smashburger Spaghetti + Meatballs
Ingredients 20 ounces ground beef 1 tablespoon canola oil Kosher salt, to taste Freshly ground black pepper, to taste 8 slices Cheddar cheese 4 brioche or potato buns ½ head iceberg lettuce, thinly sliced ½ small yellow onion, minced Pickle chips
BURGER
For the Burger Sauce ⅓ cup mayo 2 tablespoons ketchup 1 tablespoon yellow mustard ⅛ teaspoon smoked paprika ⅛ teaspoon garlic powder 8 dashes hot sauce
Great Meat + Fresh ingredients will lead to a memorable burger experience.
1) Line 2 sheet trays with parchment and set aside. 2) Make burger patties by equally dividing beef into 8 balls, 2 ½ ounces each 3) Fold a piece of parchment paper in half and place ball in between folded parchment. 4) Using a large spatula or bench scraper, press down firmly to flatten ball into a patty, about 1/4-inch thick. Transfer each patty to parchment lined baking sheet and r e p e a t u n t i l a l l pa t t i e s a r e f o r m e d , l a y e r i n g w i t h a d d i t i o n a l p a r c h m e n t i f n e e d e d . Refrigerate until ready to cook. 5) Next, make burger sauce. In a small mixing bowl, combine all ingredients. Once combined, transfer to resealable container and refrigerate until ready to use. 6) Preheat a large cast-iron skillet or large griddle over medium high heat. While skillet is preheating, season 2-4 patties with salt and pepper. Add oil and once shimmering, add patties, seasoned side down. Add salt and pepper to top of patties and cook for 2-3 minutes, or until deeply golden brown.
BURGER
6) Preheat a large cast-iron skillet or large griddle over medium high heat. While skillet is preheating, season 2-4 patties with salt and pepper. Add oil and once shimmering, add patties, seasoned side down. Add salt and pepper to top of patties and cook for 2-3 minutes, or until deeply golden brown. 7) Flip patties and cook for additional 1-2 minutes, adding a slice of Cheddar cheese to each patty. Once cheese is added, stack one burger on top of another patty and then transfer to sheet tray.Repeat until all burgers have been cooked. 8) Next, steam the hamburger buns. Place buns onto microwave safe plate and cover with a damp paper towel. Microwave for 30 seconds. As an alternative method, preheat oven to 300°F. Wrap buns in tinfoil and bake for 5 minutes, or until soft and steamed. 9 ) T o a s s e m b le , a d d 1 - 2 t a b l e s p o o n s b u r g e r s a u c e t o b o t t o m b u n . A d d l e t t u c e , t h e n t o p with burger, onions, pickles and top bun. Serve immediately.
You Smashed It! One of the best Burger's you'll ever have and you didn't even light the BBQ.
MEATBALLS Ingredients 1 lb. spaghetti 1 lb. ground beef 1/3 c. bread crumbs 1/4 c. finely chopped parsley 1/4 c. freshly grated Parmesan, plus more for serving 1 egg 2 garlic cloves, minced Kosher salt 1/2 tsp. red pepper flakes 2 tbsp. extra-virgin olive oil 1/2 c. onion, finely chopped 1 (28-oz.) can crushed tomatoes 1 bay leaf Freshly ground black pepper
If You've never tried ground Chuck beef what are you waiting for?
MEATBALLS 1) In a large pot of boiling salted water, cook spaghetti according to package instructions. 2) In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls. 3) In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate. 4) Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. 5) Simmer until sauce has thickened, 8 to 10 minutes. 6) Serve pasta with a scoop of meatballs and sauce. Top with Parmesan before serving.
That was a Ball! You can be a weeknight warrior with this one. If you have any leftover meatballs make a sandwich.
Cook Like A Chef with & Chef Curated Curatted Recipes By y Chef David Pyper
SEASONED COUNTRY FRIED SHOULDER STEAK
Let's Make It Happen! Chef Curated Recipes For The Home Foodie By Chef David Pyper
"Chef Curated Dishes" Schnitzel Caesar Sandwich Pan Fried Schnitzel with Basil Mashed Potatoes
Ingredients
SANDWICH
1/4 red cabbage, finely shredded 1 cup finely shredded green cabbage 1 baby fennel, finely shaved 1 small carrot, grated 1/4 cup finely shredded mint 1/2 cup (125ml) Caesar dressing, plus extra Vegetable oil, to shallow fry 4 sourdough bread rolls
1) Combine the cabbage, fennel, carrot, mint and Caesar dressing in a large bowl. Season with salt and pepper. 2) Heat enough oil in a large frying pan or cast-iron skillet to cover the base. Place over medium heat. Add Seasoned Country Fried Shoulder Steak, cook for 2-3 minutes each side or until golden brown and cooked through. (165F/74C) Transfer to a plate lined with paper towel.
SANDWICH
3) Place the base of the bread rolls onto serving plates. Top with the coleslaw. Cut the schnitzels in half and stack on rolls, drizzle with extra Caesar dressing. Serve immediately...
This sandwich is so customizable. Try Jalapenos, try pickles. Get creative and find the perfect flavour combinations.
WITH BASIL MASHED POTATOES
Ingredients 2lbs red washed potatoes, peeled, cut into 3cm chunks 1/2 cup 35% cream warmed 2oz unsalted butter, at room temperature 4 Seasoned Country Fried Shoulder Steak 5 tbsp olive oil 1/2 cup fresh basil rough chopped
1) For the Mashed Potatoes: Cover potatoes with cold salted water in a large heavy-based saucepan. Bring to the boil. Cook for 20-25 mins, or until tender. Drain in a colander and stand for 5 mins to steam dry. WITH BASIL MASHED POTATOES
2) Press the potatoes through a large sieve or potato ricer back into the same pan. Stir in the 35% cream and butter and basil, whip with whisk until very smooth. Season with salt and pepper & set aside. 3) For the Schnitzels: Heat 2 tablespoons oil in a large heavy-based frying pan over high heat. When pan is hot, add 2 Seasoned Country Fried Shoulder Steak's to the pan. 4) Cook for 2 mins on each side until golden. (165F/73C) Remove to serving plates. Repeat with another 2 tablespoons oil and remaining schnitzels. Serve immediately with Basil Mashed Potatoes...
The basil pairs so well with the mashed potato and the crispy and delicious Seasoned Country Fried Shoulder Steak.
Cook Like A Chef with & Chef Curated Curatted Recipes By y Chef David Pyper