BBQ Salisburry Steak and Haitian Macaroni & Cheese



This recipe was inspired by Allrcipes.com: Traditional Salisbury Steak.  For the barbeque, I rather leave it up to the cook to choose your favorite barbeque sauce.  In our house we like to use spicy honey.  I believe for this recipe mesquite smoke will do well.  Also keep in mind, that the roux process is something you have to keep your eye on with constant stirring.  I served the Salisbury Steak with some good ol'fashion Haitian Macaroni and Cheese.  This recipe was inspired by HaitianRecipes:Gartin de Macaroni.  I did some changes to the recipe since I like to use Dijon mustard, but it is definitely an easy recipe to make and I would suggest on cooking this macaroni and cheese on low heat to prevent curdling.  Plus as you can see when you look at the recipe, it is called macaroni, and I know a lot of Haitians hat love to use penne pasta instead :)  Also, I suggest you watch the video to learn and see how she makes her recipe.

BBQ Salisbury Steak
Serves: 4

  • 1 egg
  • 2 tbsp bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 3/4 pound lean ground beef
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne powder
  • 1 tsp salt
  • 2 tbsp all-purpose flour
  • 2 tbsp oil
  • 2 tsp vegetable oil
  •  1 tbsp flour
  • 3/4 cup beef stock/broth
  • 3 tbsp barbeque sauce (of your choice)
  • 2 tsp Worcestershire sauce
  • 1/4 tsp red pepper chili flakes
  • 1 medium onion, sliced
  • 1 (4 oz) can (or fresh) white mushroom, sliced
  1. In a medium bowl, combine the egg, bread crumbs, garlic powder, ground black pepper, ground beef, onion powder, cayenne powder and salt.  Mix by hand thoroughly. And split into 4 round flat patties.
  2. Coat the steaks in the flour.
  3. In a hot saute pan, sear the steaks in the oil on both sides, remove from the pot and place back in the bowl or plate.
  4. Heat more oil in the pan and sprinkle in the flour and stir (preferably with a wooden spoon).
  5. Stir the roux for a couple of minutes (1-2 minutes) to allow the flour to cook.
  6. Add the beef broth slowly while stirring.  
  7. Then add the barbeque sauce, worcestershire sauce, red chili flakes, onions, mushrooms and steaks into the pot and allow to simmer for 10-15 minutes.
  8. Serve Immediately



Gratin de Macaroni (Macaroni and Cheese)
Serves: 8 to 10 
9 by 12 inch baking dish, greased
350 degree oven

  • 1 pound penne pasta, cooked
  • 1/2 ea red bell pepper, chopped
  • 1/2 ea green bell pepper, chopped
  • 1 medium onion, chopped
  • 4 ea cloves garlic, chopped (or 1 tbsp minced garlic)
  • 1 cup chopped ham (or smokes turkey, adding the meat is optional)
  • 3 cup evaporated milk
  • 1 cup mayonaise
  • 1/4 cup dijon mustard
  • 3 ea eggs, 1 whole and 2 egg yolks, beaten
  • 3 wedges of Laughing Cow Cheese
  • 4 cups Edam Cheese, grated (save a cup of the cheese to sprinkle on top)
  • salt and pepper
  1.  In a large saute pan, saute the bell peppers, onion, garlic and ham.  When tender, remove from the heat.
  2. In a large bowl, combine and whisk  the rest of the ingredients (except for the pasta and the onion and bell pepper mix)
  3. Then add and combine the pasta and onion & bell pepper mixture into the large bowl.
  4. Add the pasta mixture into the baking dish.
  5. Sprinkle the  rest of the cheese on top and bake in the oven until the top is golden brown. (about 45 minutes)

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