I’ve been thinking quite a bit about locally grown food lately — not unusual for me by any means,  but my thoughts have just been more intensely focused.  So it shouldn’t be unusual for an article like “Butchers’ Banquet:  England’s Lincolnshire Wolds” published in the October 2011 issue of Saveur to have an impact on me.  I’m always looking for truly good recipes for traditional food, and even though I’m not British, I have solid connections.   In 1881 at the age of three, my great-grandfather sailed with his family from Newport, Wales to San Francisco hoping to find inexpensive land where his family might grow apples.  But that’s a story for another day.

This is more about the group of men mentioned in the article who have gotten together over years and years to enjoy a Sunday meal each week.  They know where the food has been grown, how it’s been grown, and have prepared it to showcase its quality.  Of course, it helps that they’re in the business.  I’d like to be invited to a table like that to hear the talk and understand more about what they know.  I’ll work on that from here in San Diego and maybe, just maybe, by the end of this year, I’ll know more about the more than 6,000 farms in our county and the farmers who tend them.

In the meantime, I thought I’d share these great Steak & Guinness pies with you.  My father-in-law loves Stilton and will jump at any excuse to tuck his napkin into his shirt and cozy up to a plate of hot food like this with a pint.  The recipe isn’t challenging, but does take some time, so plan ahead.  It’s worth it.

Steak & Guinness Pie Recipe

Filling Ingredients

¼ c. olive oil
1-1/4 lb. beef chuck, cut into 1″ cubes
3 cloves garlic, chopped
2 large yellow onions, sliced
2 ribs celery, thickly sliced
2 small carrots, thickly sliced
2 T fresh rosemary, chopped
1 12-oz. bottle Guinness
1/4  cup flour
2 c. vegetable stock
2 tsp. mustard powder
1 bay leaf
1 T olive oil
10 oz. mushrooms, quartered
6 oz. English Stilton, crumbled
1 medium zucchini, sliced quartered
1 egg, lightly beaten

For the crust, use the dough recipe from my Cornish Pasties .

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season beef with salt and pepper, then brown in batches, removing to a bowl as it finishes.
3. Add the garlic, onions, celery, carrots, and rosemary to the skillet and saute until softened and just beginning to brown.
4. Pour in the Guinness and cook until most of the liquid has evaporated, about 20 minutes.
5. Sprinkle the flour into the mixture and cook, stirring until mixed.
6. Add the browned beef to mixture along with any juices that have accumulated in the bowl, the stock, mustard, and bay leaf.  Bring to a simmer over medium-low heat and cook partially covered,  about 1½ hours.
7. Make the dough for the tops while the beef is cooking.  Wrap in plastic and chill until ready to use.
8. After the beef mixture is done, remove it from the heat and set it aside.
9. In another skillet, heat the 1 T of olive oil in a skillet over medium high heat. Add the mushrooms and zucchini and cook, stirring, until browned, then add to the beef mixture.
10. Add the Stilton to the mixture and stir in.  Correct seasoning.
11. Heat oven to 375°.
12. Divide beef mixture among four 6″ oven-proof bowls or pie pans able to hold up to 12 oz.
13. Roll the dough into a 14″ square and cut out four 6″ circles.  Press each circle gently down over the filling.
14. Brush the dough with the egg and with a pair of scissors, cut an “x” into the top of each.
15. Bake on a baking sheet until browned and bubbling, about 40 minutes.

Notes:

• This recipe was adapted from this one which accompanied the article linked above.
• I’ve made it a couple of times and although I have switched things up a bit each time, it’s just plain delicious.  Is there such a thing as gourmet pub food?
• The filling is very forgiving, but taking time to brown the meat properly without crowding it in the pan, and then allowing it to braise with the veggie mixture is key.
• You can make the beef mixture minus the Stilton a day ahead, covered in the fridge.  Reheat, add the Stilton, then place the dough on and bake.
• If you try the original recipe in the link, the purchased puff pastry is decent, but I loved the dough crust better.  It’s so easy to make — nothing fancy at all — give it a go!
• You’ll probably have dough and filling left over — I did each time I made it — so if you need to, you can probably squeak out six smaller pies.
• We enjoyed these pies with Bubble and Squeak.  Think mashed potatoes with veg and you’ll have it right.
• Now, for pork pie.  I have lots and lots of pork in my freezer from a local farmer.  Lots.

The last weekend of summer has finally arrived, finding us packed and ready for yet another road trip to San Francisco to drop our son off at school.   The send-off is much more quiet this year since he’s beginning his second year and I guess that makes him experienced.  No picnic time at the beach for those of us sporting muffin tops, and no barbeques at home planned for the event, but a few card games at home, movies, and some take out fit the bill.  The road trip is a nice way to spend a bit of time together,  with my husband and I hovering in the city a couple of days to make sure the man boy has everything he needs.  While he’s settling in, we’ll be exploring neighborhoods we’ve never walked through, trying new restaurants, and getting much needed exercise.  The one thing about San Francisco we can always count on is that there will be a lot of hills to climb.

For those of you looking forward to pre-season football and last gasp of summer get togethers — or perhaps being stuck in the house due to bad weather — this recipe is for you.  Get out that slow cooker because that’s all you’ll need for these Slow Cooked Beef Short Ribs.  Shred the beef and pile it onto a bun.  They’ll make you think you’re having a barbeque no matter what and they’re guaranteed to slide right down.

The good news is, they taste even better the next day, so make a double batch for leftovers.

Slow Cooked Beef Short Ribs for BBQ Sliders

Rib Rub

A huge recipe for lots of other ideas later.  Cut it down to your own size if you don’t want it super-sized.  You’ll only need 2 T for the short ribs

Ingredients

3/4 c. raw sugar or turbinado

1/2 c. salt

1/4 c. smoked paprika

2 T black pepper, finely ground

1 T granulated garlic

1T onion powder

1 T ground cumin

1 T chili powder

1 tsp. dry mustard

1 tsp. ground coriander

1/2 tsp. cayenne

1/2 tsp. ground allspice

Directions

1. Mix all ingredients  until well combined.
2. Store in a well-sealed container until ready for use.

Recipe Notes:

• This recipe is from Ribs, Chops, Steaks, and Wings by Ray “Dr. BBQ” Lampe (Chronicle Books, 2009).  I made it earlier this summer for some slow grilled pork shoulder and we loved it.  Of course the recipe makes so much, I cut it in half and still had lots left over.
• Try brown sugar if you can’t find raw sugar which retails as “Sugar in the Raw” at most markets.
• Try any kind of paprika if you don’t have smoked.  Sweet Hungarian will be just fine.
• Granulated garlic:  I have a shaker of dried garlic bits mixed with chives called “Oh Garlic!  It comes in handy for spice blends like this one, but sue what you can find.  Just get that garlic flavor in there.
• Maybe you have some of your own favorite rub on hand already — use that.  You know how these recipes work!

Beef Short Ribs Recipe for Sliders

Ingredients

4 lbs. English cut short ribs

2 T spice rub (above)

2 T extra virgin olive oil
1/2 c. ruby port
2 T Dijon Mustard
2 T soy sauce
1 T freshly ground pepper
1 T Worcestershire sauce
1 T barley malt syrup
3/4 c. Water
1/2 large onion, diced
4 lg. Cloves garlic

Directions

1. Pat the short ribs with paper towels and sprinkle the spice rub over all surfaces, turning to coat as needed.  To make it easy, do this in a large paper bag and shake.
2. Combine the remainder of the ingredients and mix well.
3. Place the ribs in your slow cooker and pour liquid mixture over.
4. Cover the slow cooker and set on Low for 7 hours.
5. Use a slotted spatula to remove meat from the slow cooker.  It should be falling off the bone.
6. Allow to cool a bit, then using two forks, shred the meat.
7. Place in a well-sealed container in the fridge or freezer if not using immediately.
8. To make the sliders, I use dinner rolls from the bakery.  They’re just the right size.
9. Either mix the Sweet Mustard BBQ Sauce in with the shredded beef, or pour it over once you’ve put the beef on the bun.  Or do both.  It’s good any way you make it.
10. We put soft Gorgonzola cheese over the beef, and although the flavor is good — it was overpowering.  Go easy on the cheese if you put it on the sliders or use a more mild cheese.
11. Finish it off with a crunchy slaw like this one, or this one.
12. You can also do what I did this time:  shred a half head of cabbage, a quarter of a red onion, and some red pepper.  Toss it around with a splash or two of red wine vinegar and a squirt of fresh lime.  Salt and pepper, then allow to stand so it will soften.  Toss it from time to time and it will be perfect for your sliders.  The cool crunch with the spicy beef and sweet mustard BBQ sauce is so very, very good.

Recipe Notes:

• Definitely spicy ribs here and SO very good.  I know I already said that, but they are.
• If you don’t have barley malt syrup (I get mine at Henry’s — Whole Foods probably has it as well) then use molasses instead.
• On the port — I lovingly refer to port as “raisin juice.”  That’s what it tastes like to me and from a cooking perspective, it adds such amazing flavor to braised meats, leaving it out of a recipe makes my heart wilt.  Tawny or ruby — use it.  So very, very good.

Sweet Mustard BBQ Sauce Recipe

This finishes the sliders off, so don’t forget to make it.  Super easy recipe adapted from food52.

Ingredients

1 cup brown mustard
1/3 cup brown sugar
2 tablespoons left over strong brewed coffee
1 tablespoon wildflower honey
2 tablespoons molasses
2 teaspoons liquid smoke (see below)
1 teaspoon Worcestershire sauce
2 teaspoons bottled hot sauce

1. Mix all the ingredients in a small pan and over medium heat, bring to a boil.
2. Stir the mixture a few times, remove from the heat and allow to cool.
3. If not using immediately, allow to cool completely before pouring into a sealed container and placing in the fridge.

Recipe Notes:

• As much as I enjoy good barbeque, I love a mustard taste in the mix, so this hit the spot.
• My bottle of Liquid Smoke is older than the hills so who knows what kind of flavor it added to this.  If you don’t have any, just leave it out.
• I like Louisana brand or El Pato hot sauce, but use your favorite.

Suffice to say that my plans to get several posts written and queued up before we leave on vacation this Sunday never materialized.  Close, but no cigar. Living in a hobbling, semi-ambulatory state for the last five days put me in my place more than once, and I found myself thinking, Really?  Do I really need to write one more recipe?  Or should I focus on getting this knee better so I can actually walk?

Of course I need to write.  Just one more.

One.

The last minute shopping has been done, the house is relatively clean, tickets, shuttles, and reservations are in order.  Maps, check.  Routes, check.  Super-strength enormous bandaids for my feet, check.  Nine months of obsessive planning, check. It looks like we’re ready for our trip to the UK.

We’ll be in London for four days, then drive through Kent, and East and West Sussex, staying a couple of nights along the way, cutting up toward Oxford and then the countryside near Worcester where we’ll stay three days.  The last portion of our stay will see us in York, then Cambridge and Essex before we drive back to Heathrow and our trip home.  It promises to be a wild two weeks, and like the last time, I’m sure at least one intelligent Brit will say, “Why are you Americans always in such a hurry?  You can’t really see the UK in less than a month.”  And we know they’re right, of course, but who can afford it?  Who can stay away from work that long?

Not us.

If we had the time and resources, we’d have made it to Cumbria near the Scottish border to enjoy the beautiful Lake District along the way.  And we’d definitely would have made time for a drive through Dorset to Dartmoor and Plymouth, where one of my great-grandfathers boarded an old sailing ship to journey through the Straits of Magellan to Sebastapol, California more than a century ago.

There will always be another time for Cornwall, with its craggy coastline and Arthurian legends, but I couldn’t wait for that time to try an authentic Cornish Pasty.

Is it authentic if it’s made by someone from Southern California who’s had sound Cornish advice?

Who cares if they’re as delicious as these.

Seriously.

Cornish Pasties

For the dough…

2-3/4 c. all purpose flour

1 tsp. salt

3 oz. shortening

3 oz. unsalted butter

6 oz. cool water

For the filling...

8 oz. lean sirloin, chopped into very small pieces

1 c. turnips, cut into small cubes

1 c. tiny red potatoes, thinly sliced

1/2 brown onion, thinly sliced

1 leek, white and light green parts only, thinly sliced

3-4 sprigs of fresh thyme, leaves stripped

1-2 T Stilton

salt & pepper

extra flour

For the egg wash…

1 egg

1 T milk

Preheat the oven to  400 degrees F.

In a large bowl, mix the flour and salt well, then add the shortening and butter by “pinching” it into the flour until the mixture resembles clumpy oatmeal.  Add the water and toss with a fork until the mixture is uniformly dampened.  Pat the dough into a ball, and turn out onto a lightly floured counter.  Roll the dough out a bit, turning it occasionally, and folding it over itself to roll again.  Don’t fuss over it and worry.  You’re not making puff pastry.  Divide the dough into four pieces and set aside.

To make the filling, have the ingredients ready to use.  Roll out one piece of dough into a circle about 8″ in diameter.  Start with the potatoes and layer a few on one side of the dough as a base.  Add the turnip cubes, then the onions, sprinkle the leeks over, then the meat.  Sprinkle on some thyme, salt, pepper, and a bit of flour.  Add the Stilton last.

Brush some water around the edges of the dough, then lift one side of the dough over the fillings.  Press the edges together, pinching tears if they occur back together.  Roll the pastry onto its back so the edges are facing up like a stegosaurus.  Sorry.  That’s what they remind me of.  Crimp the edges together with a bit of a twisting motion as you go from one side to the other.  Place the pie onto a baking sheet and brush with the egg wash.  Using a knife, make a slit at the top near the edge of the crust for steam.

Repeat the process with the remaining three pieces of dough, and bake for about 25 minutes, or until the heavenly aroma permeates your entire house, and the crusts are golden brown.

Notes:

• Many thanks to Joe’s Pastry for his great posts on Cornish Pasties.  Thanks as well to the lovely people who posted this video of their Cornish grandmother making pasties.  Here’s a version that shows the filling layering.  So helpful!
• If you have dough phobia, this is the dough for you.  It’s a breeze.  No chilling, no food processor, or anything.  It’s so easy to make and truly is something you can start an hour before you want to eat.
• I used a small amount of beef in these and it was the perfect amount.  Work to get those pieces small and they’ll cook nicely.
• There was not one single leak from any of my pasties.  I’m surprised.  How many times have you made full crusted pie, and there’s always a bubbly leak.  They came out perfect!
• When you think about the simple ingredients and prep for these, the flavor is incredible.  They’re quite large for one serving, but we didn’t have any trouble resisting eating our own.  They keep well in the fridge and can be heated in the microwave for lunch the next day, drawing attention from anyone within smelling distance.
• Evidently, original Cornish pasties had a bit of both sweet and savory in them, with the sweet part keeping to one side of the filling.  They’re traditionally eaten by hand using the crust as a sort of handle, which according to one source, used to be thrown out.  It had something to do with coal miners and impurities in the air or something like that.
• Although I will admit the leeks, cheese, and thyme are not authentic, I completely avoided putting in carrots which I understand is a seriously big deal.  Who knew?
• I think the possibilities are endless when it comes to fillings.  Sweet potatoes, pumpkin, squash, apples, nuts….Just give me some time.
• There’s a pasty shop very near to the old inn where we’re staying in Canterbury, so I’ll have to let you know what the comparison is.
• In the meantime, make a pasty and let me know how your version turns out.

Something happened to our Sunday dinners this busy season.  They’re usually what I manage to hang on to after watching our weeknight dinners dissipate one by one from thoughtful, healthy salads and planned entrees, to a quick forage through the wilted inhabitants of my veggie bin for something to saute with rice or pasta.  Throw in some garlic and it’s dinner, right?  Hardly, but it can be eaten in a bowl, sometimes as late as 9:30 p.m. while we’re huddled in our dimly lit family room in front of a recorded show and making weary attempts at questioning one another about the day.

It’s no wonder that looking forward to uninterrupted time in the kitchen draws my attention to the weekend where the result is pleasant time together over a meal that is special — read:  is served on a plate at a reasonable hour.  The idea of “special”  seems to be part of a process to me;  a recipe catches my eye and lingers on the periphery of the minutiae that accumulates in my head, and somehow I manage to remember the main ingredient while on one of my less than stellarly organized grocery shopping trips.  The remembered ingredient is then wedged into my freezer, which just might contain the very same ingredient somewhere in its depths, as a reminder that Sunday dinner is a possibility.  Hopefully, this classifies me as an optimist.

Time goes by.  Other ingredients are collected in other stop-after-work trips to the store for the cat food or laundry detergent I forgot on the previous trip, and because those ingredients are often perishable, they become part of a different meal (see above).  It’s a vicious cycle.

Finally, the day arrives as it does each year.  Busy season ends, and glimmers of a normal life surface.  The long-awaited day in the kitchen and meal are planned and the big question looms:  Will it have been  worth the wait?

Absolutely.

(And this has nothing to do, of course, with the fact that Chef Voltaggio not only took the time to comment on my effort, but put a shout-out about my speck in the food universe on his site, Voltaggio Brothers in “Food Writing.”)

A gracious and hearty thanks to Michael Voltaggio!

Michael Voltaggio’s Indian-Spiced Short Ribs

1/4 c. coriander seeds
2 T cumin seeds
1 T black peppercorns
1 T ground ginger
1 T ground cardamom
1 T cinnamon
1 tsp. ground cloves
1/2 tsp. crushed red pepper
3 bay leaves, crumbled
2 T canola oil
4 boneless short ribs (10 to 12 ounces each), trimmed of fat
Salt
1 lg. sweet onion, thinly sliced
2 carrots, chopped
1 celery rib, chopped
3 plum tomatoes, coarsely chopped
2 heads of garlic, halved crosswise
2 cups dry red wine
1 quart chicken stock or broth

Preheat the oven to 325° F.

In a cast iron skillet, toast coriander and cumin seeds slowly over medium heat until fragrant, about 2 minutes. Remove from heat and allow to cool.  Transfer seeds to a spice grinder and add peppercorns, ginger, cardamom, cinnamon, cloves, crushed red pepper and bay leaves.   Pulse to a powder and set aside.

In a large casserole pan, heat the oil. Season meat with salt and cook over high heat until browned and crusty on all sides, about 15 minutes. Remove to a platter and set aside.

Add onion, carrots and celery to the same pan and cook over medium until softened and lightly browned, about 7 minutes. Add tomatoes, garlic and 3 T of the spice mix.  Cook until tomatoes begin to fall apart, about 3 minutes, then add wine, scraping up any browned bits on the bottom of the pan.  Bring to boil and reduce by half.  Add stock and bring to a simmer. Add the browned meat and juices to the vegetable mixture and season with salt. Cover with foil or a lid and place in the oven about 2 hours or until just tender but not falling off the bone.

Remove meat to a baking sheet and pour the rest of the mixture through a strainer into a saucepan. Press against the solids with a spoon to extract more juice before discarding. Boil the liquid over high heat until reduced to 1 cup.

While the sauce is reducing, preheat broiler placing a rack about 6- 8 inches from heat. Brush meat with sauce, then sprinkle lightly with some of the remaining spice mixture.   Broil briefly until sizzling.

Serve short ribs with some of the sauce spooned over.

We enjoyed this recipe with Aloo Gobi, a spicy Indian cauliflower and potato dish flavored with green chilies, cilantro, and turmeric which was also fabulous.

Notes:

• This fabulous recipe can be found in the April 2010 issue of Food & Wine and is one created by last season’s winner of Top Chef.  He and his brother Bryan have a great food forum at Voltaggio Brothers.
• The spice blend is a type of garam masala.  Ingredients for this blend vary from one recipe to another, and I’ve found it’s fun to try a variety.  This one is much different than others I’ve tried as it contains both cinnamon and cardamom.  The cloves are also an addition I’m not used to.  For the spice in my blend, I chopped up half of a red serrano chili, seeds and all.
• I rarely make a recipe as written but was fairly close with this one because it is so much different than any short rib recipes I’ve tried. I was intrigued from the start.  When I make short ribs, they’re always smaller than what is described in recipes of this nature and a couple make a nice individual serving.  There’s no way to slice anything off of the bone and arrange it as I might another cut of meat that’s been braised.
• This was almost a one-pot recipe.  I used my Mario Batalli orange enameled cast iron lasagna pan for this.  (And no, I’m not selling them.)  It works great on the stove top when I want a high brown that will be deglazed, then the whole recipe popped into the oven.
• I used hot-house tomatoes because I had them on hand.  A jammy Rosenblum Cellars California Zinfandel was used in the braise– about $12.
• This is truly an excellent recipe that seems like a lot of work, but isn’t.  Many parts can be made ahead if need be — like the garam masala.  This recipe makes enough for the short ribs and leaves a scant 3 T left over for other recipes.
• We liked this so much that I’m going to try it with a larger cut of meat just to see how the incredible flavor holds up.  I’m thinking that finishing it on the barbeque would be great.

You’re wondering what peposo is, right?  Or perhaps you know what peposo is and you’ve already wondered how it ended up in a sandwich.  If you’re like me, you may even just want to take a big bite of it right now because it’s dinnertime and it would be much easier to have a savory Italian sandwich magically appear instead of needing to make dinner.  Oh, how I wish that might be so tonight.

This sandwich has quite a long story behind it, so I’ll share it soon — along with the recipe for the peposo, the roasted pepper salad, and the focaccia.  But it’s Wednesday, and I’m supposed to be wordless — or nearly so.

I don’t often see skirt steak at my market so when I happen onto a package or two, I snap them up knowing that in the vast jumble of recipes waiting to be sampled that is my brain, I’ll surely find a good use for it.  The unfortunate aspect of this “plan” is that often I confuse skirt steak and flank steak.  What’s the difference?

Actually, they both come from the same area of the animal — either the short plate or flank which is on the underside in the center.  Both benefit from rubs and marinades to break down or tenderize the muscle, but skirt steak, a much more thin cut often needs to be either scored or pounded to further tenderize it.  Skirt steak is often used for fajitas.

When it came right down to it, I just needed a thin cut of meat, so skirt steak it would be.  I’d seen a succulent recipe for “Braised Beef Braciole Stuffed with Basil and Fresh Mozzarella” in a recent issue of Fine Cooking and had to try it — or a version of it since I didn’t have all of the required ingredients.  It didn’t matter because I can’t imagine that it would have been any better had I followed the recipe exactly.  Perfect for a special dinner, the possibilities are endless.

Basil Cheese Stuffed Skirt Steak

2 lb. skirt steak

1 c. Parmesan, freshly grated

1/2 c. sharp Provolone, freshly grated

1 piece dry sourdough bread

12 lg. basil leaves

1/4 c. extra virgin olive oil

1 lg. sweet onion, chopped

1/2 c. dry red wine

28 oz. canned tomatoes, chopped

2 pinches crushed red pepper flakes

1.5 oz. assorted dried mushrooms

If the steak is thick, slice it horizontally, then open it like a book.  To make this easier, make sure the beef is slightly frozen.  Use a meat tenderizer or plastic covered rolling pin to flatten it as much as possible.  Season both sides of the beef with salt and freshly ground pepper.

To make the stuffing, pulse the dry sourdough in a food processor until fine crumbs are achieved.  There’s no need to remove crusts.  Add the grated cheese and basil, then pulse to combine well.  Cover the tenderized meat completely with the bread crumb mixture.  Tightly roll the meat from the long end and secure with kitchen twine.

In a large skillet, heat half the oil on medium high heat.  Add the beef roll browning it on all surfaces.  Remove and let sit on a large plate.

In the same skillet, heat the rest of the oil and add the onion cooking over medium heat.  Add a couple of pinches of salt and stir occasionally until the onion is softened and a caramel color, about 8 minutes.  Pour in the red wine and deglaze the pan, scraping up all the browned bits from the bottom.  Allow to cook until the wine is nearly evaporated, about 2 minutes.  Add the tomatoes and bring to a boil.  Add the dried mushrooms and dried red pepper, stirring well to hydrate the mushrooms.  Lower the heat.

Nestle the meat into the tomato sauce and spoon sauce up over the roll.  Cover the pan and cook gently until the meat is tender, about 1 hour.  Remove from the sauce when done and allow to sit for 15 minutes covered, then slice and serve with some of the sauce.

Notes:

• The original recipe calls for flank steak which would have been easier to work with.  Maybe.
• If you don’t have kitchen twine, then toothpicks would do the trick.  Just make sure the roll is secure or you’ll lose the fantastic tasting stuffing in the tomato sauce while the meat is cooking.
• This was an excellent dish.  The flavors are perfect together.  The cheese is flavorful enough that you can taste it in each bite.  The original recipe called for mozarella, and as much as I enjoy it, I think the flavor would have been too mild for this.
• I always have dried mushrooms in my pantry.  Although I normally hydrate them first before adding them to a dish, the cooking time for this dish was long enough and the tomato sauce wet enough that the mushrooms would be able to release their intense flavor right into the sauce.  It worked out perfectly.
• We enjoyed this over a bed of fettuccine.
• If you’re not thrilled with the idea of the beef, tenderize some boneless chicken breasts and prepare the rolls the same way.  The cooking time will be less than an hour, however.