Estouffade de Boeuf
KIRKLAND SIGNATURE/SMITHFIELD
1/2 pound lean sliced Kirkland 2 large carrots, thickly sliced
Signature bacon 2 cups dry red wine
3 1/2 pounds bottom round of 1/4 cup brandy
beef, cubed 2 garlic cloves, crushed
1/2 cup all-purpose flour seasoned 1/2 teaspoon fresh thyme leaves
with 1/4 teaspoon salt and freshly ground pepper 1 bay leaf, crumbled
to taste 1 tablespoon finely chopped
2 shallots or green onions, sliced fresh parsley
2 medium onions, coarsely 1/2 teaspoon salt
chopped 1 tablespoon tomato paste
1/2 - 1 cup beef broth
1. Preheat oven to 300°F.
2. Simmer bacon in water to cover for 10 minutes. Drain, reserve 3 slices
and roughly chop remainder. Lay 3 bacon strips in a heavy flameproof
casserole just large enough to hold the ingredients.
3. Roll beef cubes in seasoned flour. Layer half of cubes on top of bacon.
Cover with half of vegetables and chopped bacon. Repeat layers with
remaining beef, vegetables and bacon.
4. Warm wine in a small saucepan. Add brandy, garlic, herbs, salt, pepper to
taste and tomato paste. Mix and pour into casserole.
5. Add beef broth until liquid almost covers contents of pan.
6. Bring to a simmer on the stovetop. Cover with foil and a lid; cook in the
oven for 3 hours, or until meat is tender.
7. Skim off fat, season to taste and serve. Makes 8 servings.
Diavolino Sandwich (“Little Devil”)
KIRKLAND SIGNATURE/CARANDO
1 piece flatbread, or 1 tortilla 2 tablespoons plus 1/3 cup
1 3/4 ounces sliced extra-virgin olive oil
Carando pepperoni 1 3/4 pounds ripe tomatoes,
1 3/4 ounces Kirkland halved and cored
Signature/Carando 1/4 cup toasted blanched
spiral-sliced ham almonds
2 ounces sliced provolone 1/4 cup toasted peeled hazelnuts
cheese 1 dried ancho chile, seeded
1 1/2 ounces pimiento-stuffed 1 teaspoon coarse salt
green olives, finely chopped 4 tablespoons red wine vinegar
3 slices fresh tomato 1 slice stale white bread, torn,
2 basil leaves, thinly sliced if needed for body
ROMESCO SAUCE Salt and pepper
1 head of garlic
1. Preheat oven to 350°F.
2. To prepare Romesco Sauce, cut top 1/4 inch off garlic. Place on a sheet
of foil with cut side up. Drizzle with 1 tablespoon olive oil. Wrap loosely
and bake for 25-30 minutes, or until lightly golden and soft to the touch.
Let cool; squeeze to remove garlic cloves from skin.
3. Place tomatoes in a pan, drizzle with 1 tablespoon olive oil; bake for
20 minutes, or until tender.
4. Place garlic, tomatoes, remaining oil and all other sauce ingredients in
a food processor and puree. Add salt and pepper to taste.
5. Spread about 1/3 cup sauce evenly on bread, leaving 1/2 inch around
edges uncovered. Layer meats and cheese on bread. Top with olives and
tomato. Sprinkle with basil.
6. Warm in the oven. Makes 1 serving.
Tip: This can be prepared as an open-faced sandwich or rolled like a
wrap, using foil to maintain its shape.
Brands may vary by region; substitute a similar product. 85
