Uncle Richard’s “Joe’s Steak”


My Uncle had a friend named Joe that invented this recipe. I don’t remember the whole story but I’m trying to copy all of my hand-written family recipes and save on blogs or on my computer to have later.

Start with good quality large whole steak.

Lightly sprinkle with garlic powder. Place in a large ziplock plastic bag and pour a large amount of Gebhardt’s Hot Sauce (enough to cover completely). Massage the steak, close securely and place in a dish and refrigerate for 8-24 hours. The longer it marinates the less hot (spicy) it will be.

When ready to cook, sprinkle with Lawry’s Seasoned Salt and coarse ground pepper on both sides. Grill to desired doneness using indirect heat (sauce will burn if it’s directly over fire/coals), let rest a few minutes, then slice and serve.

Left-overs freeze well.

By my now deceased Uncle Richard Lytle, a loving and devoted father and grandfather.




Beef Burritos


My family called these Chili Verde Burritos but classic Chili Verde is made with pork not beef and has dominate green sauce and this recipes uses tomatoes along with diced green chilis. But it’s delicious no matter what you call it.

2 lbs chuck roast, cut into cubes, sprinkled with salt and pepper and dusted on all sides with flour. Set aside.

2 beef bouillon cubes dissolved in 2 cups of boiling hot water.

1 small can (or more – I use at least one large) Ortega (or equivalent) diced mild green chilis.

2-4 diced jalapeno chili peppers (or part of a small can hot peppers)…to taste

1 large onion, diced or rough chopped (your preference)

1 clove of garlic, crushed or chopped

1 15 oz can stewed tomatoes (or Mexican stewed tomatoes with mild green chilis added)

Extra large flour tortillas (easier for making burritos), grated cheese (cheddar or a Mexican mix), sour cream, hot sauce and any other desired condiments.

In a large dutch oven or soup pot, pour enough vegetable oil to cover the bottom and ¬†brown cubes of beef over medium high heat to get color and flavor on the outside of each piece (work in small batches removing as they are brown and add more oil if needed.) This step builds incredible flavor, don’t rush, burn or skip this step.

After it’s all brown, place back in pot and add all the other ingredients and bring to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat and simmer (uncovered) for 2 hours or more, until the meat is very tender.

Serve in warmed tortillas and with sprinkle cheese and other desired condiments like sour cream or extra hot sauce.

This recipe works wonderfully in a pressure cooker. Follow manufacturer’s directions. It also works in a slow cooker but reduce the amount of water (by about half – you can add more later if you need to) and be sure to brown the beef in a large skillet before adding to slow cooker (scrap bits from skillet with the hot water and bouillon and add to slow cooker).



Roasted Pecans (Autumn Spiced)


2 T. water

1 egg white, slightly beaten

1/2 cup sugar

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. grounds cloves

1/2 tsp. ground allspice

2 1/2 cups (or more) of pecan halves

Add water to egg white, mix and set aside. Mix sugar and spices together in a small bowl first, then add to water and egg white mixture. Beat until the sugar dissolves. Place pecan halves in a large bowl and pour spice mixture or then toss with a large spatula or spoon until all nuts are coated evenly. (I add more nuts so that it’s a lighter coating over more pieces.) Pour out the nuts onto a cookie sheet (or jelly roll pan with a slight lifted edge) that has been sprayed with non-stick cooking spray. Turn each pecan flat side down. Bake in a 250 degree oven for 1 hour, stirring once about halfway through.

This recipe is from The Caswell House in Austin, Texas, given to me by my neighbor Lee Lamb while we lived on the same street in Austin, Texas many years ago.

Roast Prime Rib of Beef (from Williams-Sonoma software)


Prep: 15 mins

Cooking: 2 1/4 – 2 3/4 hrs

Other: 15-20 mins for resting

Total: About 3 1/4 hrs


prime rib roast with 2-4 bones, 7-8 lb trimmed weight, at room temperature

salt and freshly ground pepper (optional)

1/2 cup (4 fl oz) water, or as needed

Preheat an oven to 500 degrees F. Position a rack in the bottom third of the oven.

In a roasting pan without a rack, place the roast rib side down (fat side up). Sprinkle with pepper, if desired. If you wish to salt the roast, do so toward the end of roasting. (My note: I don’t think this is necessary, it’s easier to salt and pepper the roast when raw and not hot and I think it flavors better.) Roast for 15 minutes at 500 degrees F. then reduce the heat to 325 degrees F. and continue roasting without opening oven door.

After 1 1/2 hours of roasting, start to test for doneness by inserting an instant-read thermometer in the thickest part of the meat away from the bone; it should register 130 degrees F. for medium-rare. It should reach this point 2-2 1/2 hours after you turn down the heat. (Or you can use electronic thermometer with external cord so you don’t have to open the oven to check cooking progress – be sure to insert probe before placing in the oven.)

Transfer the roast to a warmed platter (or cutting board with well to catch drippings). Cover loosely with aluminum foil and let rest until ready to carve, 15-20 minutes. Meanwhile, pour off just the fat from the pan and heat the remaining juices over medium heat. Add the water and deglaze the pan by stirring to dislodge any browned bits stuck to the pan. Bring to a boil and season to taste with salt and pepper (taste before adding more salt). Add more water for desired consistency and taste.

Carve the beef and place on warmed plates or platter and serve with pan juices in a bowl on the side.

Serves 8

From the Williams-Sonoma Guide to Good Cooking software, copyright 1996, Published by Broderbund Software, Inc. & Weldon Owen, Inc.

Simple Croutons (from Williams-Sonoma Guide to Good Cooking software)


Prep: 10 mins

Cooking: About 30 mins

Total: About 40 mins.


2 oz slightly stale French bread or Italian bread

1 T. olive oil, melted butter or a mixture

Preheat an oven to 350 degrees F. Cut the bread into slices 1/2-3/4 inch thick. Brush generously with olive oil, butter or mixture. Cut into 1/2-3/4 inch cubes and spread on a baking sheet in a single layer. Bake, turning occasionally, until crisp and golden brown, about 30 minutes. Remove and let cool. Croutons may be stored in an airtight container for 2-3 weeks; check for freshness before using.

Makes about 1 1/2 cups.

From Williams-Sonoma Guide to Good Cooking 1996 by Broderbund Software, Inc. & Weldon Owen, Inc.


Fresh Herb Pizza – no cheese (from Williams-Sonoma Guide to Cooking Software)


Prep: 40 mins

Cooking: 40-50 mins

Other: 1 1/2-2 1/2 hrs for kneading and rising dough

Total: About 3-4 hrs


1 1/2 lb Potato Pizza Dough (or other raw pizza dough)

4 T. (tablespoons) extra-virgin olive oil

1 T. minced fresh rosemary

1 T. minced fresh marjoram

1 T. minced fresh chives

1 T. minced fresh basil

1 T. chopped yellow onion

1 tsp. (teaspoon) minced garlic

salt and freshly ground pepper

Make the pizza dough (or buy pre-made raw dough). Shape into 1 large or 12 small appetizer sized pizzas and let rise again for about 20 minutes, as directed in dough recipe. Preheat oven to 450 degrees F. If using a baking stone or tiles, place in the oven now.

On a lightly floured board, knead 2 tablespoons of the oil and the rosemary into the already made dough for 1 or 2 minutes. (hmmm seems out of order if already shaped into pizza for previous rising)

Sprinkle the pizza dough evenly with all remaining herbs and the onion and garlic. Drizzle the remaining oil over the top. Season to taste with salt and pepper. Transfer to the oven and bake for 10 minutes. Reduce the oven temperature to 400 degrees F. and bake until the crust is golden, about 10 minutes. Serve immediately.

Serves 4 as a main course, 6 as an appetizer.

(I didn’t have marjoram or chives and I added marinated artichoke hearts – loved it!)

I found this recipe on my first recipe software in 1996, Willliams-Sonoma Guide to Good Cooking by Broderbund Software, Inc. & Weldon Owen, Inc.