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Entree -- "Tender Like Butter" Pot Roast
Submitted by dvdlee on August 27, 2004 at 9:44 amDESCRIPTION
Entree -- "Tender Like Butter" Pot RoastSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This is an old-fashioned type of pot roast and it takes a LONG time to cook, but is tender (like butter!) and very flavorful. It is really easy and doesn't take much attention -- so you can do other things while it cooks.I like to have a roast that is almost like a pot a feu (with vegetables cooked with meat), but you can leave out the carrots and onions if you want too.
Note 1: On what cut of meat: I like the boneless chuck roast for several reasons. It is flavorful (because it has a fair amount of fat - but it doesn't have too much fat), not as expensive as other cuts (remember, the purpose of a using moist heat to cook a piece of meat is to tenderize and make a "cheap" cut taste better), and is easy to carve. I only cook a 4 lb. roast because that will last us for around 3 to 4 meals (remember I only eat 2.5 oz for a serving though). You can cook a larger roast - make sure it fits in the pan!, but it will take longer to cook. For a six pound roast I would almost double everything, but a 6.5 or 7 lb. roast would be a better match for the recipe. You can also use a 7-blade chuck roast (it's the one that is flatter and has bones that kindof look like the number 7) but above all, don't use a truly expensive cut of meat - only chuck).
Note #2: On what wine to use: Use a Cabernet or Merlot, not too expensive, but decent enough you would drink it -- but not enjoy it as much as a really nice wine! Gallo California Cabernet is available & a standard choice, or Columbia Crest. I really think that a Meritage is best (any blend of cabernet, shirez, or merlot) since it has a broad range spectrum that goes well in cooking. If you want something a little spicer use a Pinot Noir or maybe a Shirez -- for a heavy red use a Zinfeldel. Don't use a "box" wine -- I don't care what you drink, but don't cook with that stuff! I think most people prefer California to French.)
1 3 & 1/2 to 4 lb. boneless chuck roast (see Note #1)
2-3 clove buds (or 1/4 teaspoon ground cloves - but the ground cloves in your cabinet won't taste as good as fresh ground)
1/4 teaspoon dried thyme
1 & 1/2 teaspoons ground pepper
1 & 1/2 teaspoons paprika
2 Tablespoons olive oil (use regular, not expensive extra virgin) or plain vegetable oil
1/4 cup finely chopped celery
Big pinch to 1/4 teaspoon red pepper flakes
1 & 3/4 cups red wine (See Note #2)
1 can beef consume (Campbell's 10.5 oz.) or 1 cup strong beef broth
4 - 8 cloves garlic (peeled but whole)
2 - 6 carrots (depends on how much you like carrots with your roast beef) peel and cut into pieces around 4 inches long)
2 yellow onions (peeled & cut into 4ths) OR 1/2 pint of boiler onions
1 big bay leaf (torn in 2)
4 to 8 oz. of tomato sauce
1/2 lb. of button mushrooms (optional, but nice)Preheat oven to 350F.
Trim as much as you can of the big fat pieces of fat from the roast, then rinse the roast thoroughly under cold water, dry meat very well with paper towels. Tie roast with kitchen twine to preserve its shape (I usually tie one string the long length of the roast, then tie twine about every 3 inches alongside the narrow side of the roast.)
MEAT RUB
Using a mortar/pestle or spice grinder, grind cloves and thyme together. Grind pepper and then combine cloves/thyme, pepper and paprika together. Rub spices into the all of the surfaces of the meat (its easiest to do this with your hands) then place on a plate. Wash and disinfect your hands and all surfaces used to prep the roast (plus anything you may have touched with contaminated hands).In a heavy Dutch Oven heat olive oil on medium-high heat. When pan and oil are hot (not smoking hot - I heat mine around 2 - 3 minutes, but that's an electric cooktop).
Place roast in the Dutch Oven AND DO NOT MOVE IT until it has cooked around 4 minutes on one side. The roast will release from the pan fairly easily after it has seared properly, but will really stick if the browning is not complete. I usually put a spatter shield on top of the pot, since this process will be messy.
Turn roast over and sear the 2nd side (this takes around 3 minutes). Using tongs, spoons, spatulas, or whatever works best for you in maneuvering this hunk of meat turn the meat on its side and sear the 4 sides. Each side will take around 2 minutes of searing. Remove meat from pan and let rest on a plate or platter.
As soon as the meat has been removed from the pot add the celery and 1/4 cup of wine. Using a wooden spoon or wood spatula scrape the bottom of the pot until all of the brown coating on the bottom of the pot is dissolved. If needed, use a little more wine from the 1 & 1/2 cups left over.
After the pan has been deglazed add the rest of the wine and bring to a boil. Add red pepper flakes, garlic, beef consommý or broth, bay leaf, tomato sauce (the quantity variation on tomato sauce depends on how much "color" and tomato you like, I only use 4 oz.).
Add the roast to the pot. The liquid should come up halfway to 3/4 on the side of the roast (if you need more liquid, add equal parts wine, beef consommý and water).
Add carrots and onion quarters (keep onion together by putting a toothpick through the wedge). Cover pot with foil, then cover. Reduce the oven to 250F and place pot in the oven.
Cook until the internal temperature of the roast reaches 200F (around 2 to 2 & 1/2 hours or so). While the roast is cooking, turn the roast every 30 minutes or so (be sure foil is tight before replacing the cover and putting it back in the oven).
After it has reached 200F, continue cooking the roast for ANOTHER hour to hour and a half (depending on the size of your roast). During the last half hour of cooking you can add 1/2 lb. of thickly sliced fresh button mushrooms if you like.
Remove meat from pot onto a carving board and tent foil over the roast. the roast should rest for 15 minutes before slicing.
Remove onions and carrots and then defat and strain the roasting liquid (leave some fat in the liquid to bind with the cornstarch). Measure the liquid and pour into a saucepan. For each 1 cup liquid you will need 1 Tablespoon of cornstarch to make a nicely thick southern gravy.
Mix the cornstarch in a separate dish with enough water and/or dry sherry to make a thin, smooth paste. Add cornstach slurry to strained liquid and then bring mixture to a boil over medium heat.
After the gravy has begun to boil, continue to cook and boil for a least one minute (I usually do 2 to make sure the cornstarch is cooked and thickened properly). If the gravy is too thin, add more slurry; if too thick, thin with a mixture of water and wine.
Carve roast, drizzle a little gravy over the slices and dust with some minced parsley, arrange the carrots and onion around the meat and serve with mashed potatoes. Pass gravy separately.
Option: You can partially cook some diced red potatoes and add them to the last 30 minutes of cooking if you don't want mashed potatoes. Or do this and have mashed potatoes with roast & gravy the next evening!
Entree -- Taco Meat (SPICYSeasoning) also for enchiladas
Submitted by dvdlee on August 27, 2004 at 10:14 amDESCRIPTION
Entree -- Taco Meat (SPICYSeasoning) also for enchiladasSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
This is SPICY meat seasoning, but oh, so very good! It has more character than most, but children might not like it (Anglo children unexposed to a lot of Tex-Mex cooking that is!).This is my favorite meat seasoning for Tex-Mex.
1 lb. ground beef
2 Tablespoons Garlic Powder (1 Tablespoon granulated garlic)
2 Tablespoons Chili Powder (I use Pensey's Medium, you may need more of a 'regular' chili powder)
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 onion, chopped
1 4 oz. can chopped green chilis (optional)Brown the meat and drain most of the fat
Add all of the dry ingredients all at once and the chopped onion. Mix well, then cover the skillet and simmer on very low heat for 20 minutes stirring occasionally. That's it.
Just before serving you can add a little medium or hot picante sauce to the meat along with the optional chopped green chiles. Mix well.
If you are making enchiladas, its really good to take 1/2 cup of the meat mixture and add it to the chili sauce (or gravy)
Entree -- Swedish Meatballs
Submitted by dvdlee on August 27, 2004 at 10:15 amDESCRIPTION
Entree -- Swedish MeatballsSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
I did a LOT of searching and thinking about making swedish meatballs that actually had flavor and were tasty. This recipe is based on two different recipes I found on Swedish sites (they were in English!). This recipe has a lot of flavor (for Swedish Meatballs that is!) 🙂Meatballs
2 lbs. ground lean meat (2 to 1 beef vs pork; 1:1:1 beef, pork, veal; or all beef)
2 eggs
1 cup milk
1/2 cup fine bread crumbs
1 small minced red onion
1/8 teaspoon ground allspice (you can add a little more of all spices)
1/4 teaspoon ground cardamon
1/8 teaspoon ground ginger
1 & 1/2 teaspoons Salt
Fresh Ground black or white pepper
Sauce (see below)1. In a bowl combine milk and bread crumbs and let rest 5 minutes. Add spices and beat in one egg. Add minced onion and meat.
2. Add ground meat and mix until everything is well combined and light. You may need to add 1 more egg or a little bit more bread crumbs.
3. Shape into golf ball sized meatballs with your hands (dipping your hands in water helps to prevent everthing getting too sticky). Place on waxed or parchment paper.
4. You can pan-fry the meatballs (which is best) with vegetable oil in a skillet over medium high heat around 10-12 minutes OR bake them on an ungreased cookie sheet at 450F for 10-14 minutes. When meatballs are done, place on paper towels and keep warm in the oven.There are two "standard American" sauces -- brown & white, but a sour cream sauce with goat cheese is found in some Swedish recipes.
Brown Sauce
2 & 1/2 tablespoons pan fat (or veg. oil)
4 tablespoons all-purpose flour
1 to 1 & 1/2 cups low-sodium beef broth
1/2 cup water
3-4 Tablespoons sherry
Ground black pepper
Fresh Grated Nutmeg (around 1/8 to 1/4 teaspoons)
1/4 to 1/3 cup cream (1/2 N 1/2 or whipping)Heat oil in a fry pan over medium heat for 1 minute. Add flour and mix and cook for 2 to 3 minutes (standard roux). Add beef broth and water and cook slowly until the sauce boils for 1 minute. (Stir in the liquid with a wisk to avoid lumps, or puree if needed in the blender). Add sherry. Adjust seasonings adding black pepper and nutmeg.
Add cooked meatballs to the sauce and simmer for 15 - 25 minutes. Just before serving stir in cream.
White Sauce
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 & 1/2 cups Half N Half
1/2 cup chicken broth
Fresh Dill (chopped)In a clean fry pan melt butter and add flour. Cook over low heat until roux just barely begins to brown (don't let it get very brown, just until it begins to color). Add water to roux and stir with wisk until smooth. Increase heat to medium and boil sauce for around 2 minutes. Reduce heat to very low and slowly add the Half N Half. Simmer until slightly reduced. Add warm meatballs and simmer for 5 minutes. Serve garnished with fresh chopped dill.
Sour Cream Sauce*
1 cup sour cream
1/2 cup chredded gjetost (goat cheese)Pour off the fat from the skillet used to cook the meatballs, but leave drippings. Slowly heat sour cream, but do not boil. Stir in shredded cheese, combine with meatballs and serve.
*I've never had this, so no idea of how it tastes -- sounds good though....
You can use cornstarch instead of a flour-based roux (or is too thin, add some cornstarch mixed with water to get the right consistency). The box has a standard recipe for white sauce.
Serve meatballs with buttered small new potatoes, garished with dill or with egg noodles.Entree -- SOUTHERN FRIED CHICKEN (Guidelines, Hints, Tips, & Opinions)
Submitted by dvdlee on August 27, 2004 at 10:20 amDESCRIPTION
Entree -- SOUTHERN FRIED CHICKEN (Guidelines, Hints, Tips, & Opinions)SUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
Southern Fried Chicken is a true delicacy, but is one of those foods that truly CANNOT be completly taught through a recipe. Like bread making, experience is what separates a good chicken cook from a truly great chicken fryer.What is truly good fried chicken? It is not greasy, heavy, or coated with a thick coating of breading. True-quill Southern Fried Chicken is crisp, full of flavor, with a light coating that slightly crunches on the first bite and blends together in the mouth the taste of chicken with crunchy skin and breading with a slight undertone of fat.
The ingredients are simple: cut up chicken, hot oil, a coating. But there are so many variations, personal tastes, opinions, methods, etc. that you can spend a lifetime investigating them all.
Making fried chicken is a LOT of work (at least according to todays 30 min meal prep orientation). The preparation of the chicken, the breading of the chicken, the temperature regulation, the actual cooking, the cleanup of the cooker, the kitchen and you, applying first aid to yourself (you cannot fry chicken without getting at least 1 fat burn I believe). Also be aware that your kitchen (and your house) will smell of fried food for at least another day. But the work is worth it in the delight of bitting into a fresh, warm, crunchy piece of perfectly golden home-fried chicken.
I must say I am well-qualified to discuss fried chicken. Not only did my mother make excellent chicken for years, but my Father was a Baptist Preacher who served in both the 'country' and the 'city' in the "Golden Age of Southern Cooking"(see note). I also was a member of a college ensemble who specialized in the music of Appalachia and we toured through the South constantly.
So I have eaten whole flocks of fried chicken, at church dinners-on-the-ground, at socials, at many private homes throughout the South, and as prepared as 'pre-concert' meals for social organizations (Rotary Clubs), and community arts organizations, etc.
Here are my oracluar comments and opinions LOL!
(Note: The Golden Age of Southern Cooking was the late 50s & early 60s. This was the "Golden Age" because many people were not as poor as they had been before WWII, and yet the cuisine had not been ruined by the mass standardization and commercialization of food in the USA.)
The best size chicken to fry is a 4-lb. fryer. Never fry any chicken larger than 5 lb. as it will take the pieces too long to cook. Chickens smaller than 3 lb. are too small for good fried chicken.
Traditional fried chicken HAS SKIN. Skinless fried chicken is a weird invention of those who think that it makes for a lower-fat chicken (and what are those people doing eating Fried Chicken in the first place!). The skin is necessary to provide the support for the breading, and to add that element of 'crisp' that is the goal of the great chicken fryer. I also think that the skin actually helps keep the chicken meat lower in fat as it serves to shield the meat from the fat. (Whether you eat the skin is a matter of your conscience -- I cannot image peeling that lovely skin off and only eating the meat. You might as well just roast a chicken!)
I strongly believe in buying whole chickens and cutting them up into frying pieces yourself.
You should do this for several reasons:
***You will have better chicken (most whole chickens are fresher nowdays than pre-cut parts, and safer too)
***It is cheaper (always important in the South, which was not a
rich area of the country)***Cutting your own gives you more flexibility in determining
size, nicetity of the cut, etc.How to Cut the Chicken
A whole chicken is cut into 2 legs, 2 thighs, 2 wings, and the white meat. White meat can be cut into 2 breasts and a wishbone, 2 breasts, or 4 pieces of breast. Most chickens are simply cut into 2 breasts. The backs are cooked only for family (never for company). Of course, if no one liked the backs, they were not cooked. However, usually someone liked the extra breading found on the backs (along with the succulent morsels of meat) and they were prepared.This is one of the crucial parts of making Southern Fried Chicken. The chicken is usually soaked overnight in one of three elements: milk, buttermilk, or very lightly salted water. Each person develops their own preference.
My mother was a great believer in soaking the chicken overnight in milk. She thought that buttermilk made the coating too thick and, while she love buttermilk, thought the slightly tart taste did not blend as well as milk with the Chicken.
If you use salted water, the water is salted very lightly -- less salty than sea water! You should taste the water (before adding the raw chicken of course!) and you should just be able to tell it is salty.
All chicken should be immersed and soak at least 8-12 hours in the fridge. (For dinner the chicken soaking was started just before bedtime; if the chicken was for 'supper', the chicken was placed in the soaking liquid just after breakfast.
Here is where things begin to get controversal. Method is fairly consistent, but the actual ingredients can vary widely. However, I will discuss "classic" fried chicken breadings as found in Tennessee and Georgia.
First: Remove the chicken you have been soaking from the icebox :-).
Next: Draining and reading the chicken for breading.
***If soaked in milk, hold the chicken so the milk drips off, but do not shake or dry the chicken. Place the chicken skin side up on a rack (a cookie sheet underneath keeps things neater!)***If soaked in buttermilk, hold the chicken so it is well drained, then shake the chicken to remove almost all of the buttermilk coating the chicken. There should just be the lightest glisten of buttermilk on the chicken. (Otherwise the breading will be too thick.) Place chicken skin side up on the rack.
***If soaked in salted water, lift the chicken so a majority of the water drains off. While still dripping, place the chicken skin side up on the rack.
Preparing the Breading
Classic fried chicken uses flour, salt and ground black pepper to form the breading. You can use any amount of black pepper you prefer. The only caution on salt is not to add too much! Blend the three ingredients together. (Note: Crushed corn flakes, bread crumbs, panko, cornmeal, and anything else but flour is an abomination and you will go to hell if you use them! ROFL!)Other additions to the breading CAN be made, I just don't recommend them -- cayenne pepper, parsley, garlic or onion powder, etc. -- but that is not 'true' fried chicken. At best it is a regional variation (such as Louisiana-fried chicken with cayenne added).
Breading the Chicken
We have arrived at the 'great divide' of frying chicken recipes. This is a irreconcilable difference between different cooks. I am sure in the past mountain feuds were started over this issue: egg wash? Or Not?This determines thick or thin crust. I personally think that a thin crust is better. Thick tends to be too greasy and also can cook unevenly. Again, you may have a different opinion or preference.
Pure Breaded Chicken (no egg wash)
Take the moist chicken you have place on a rack. Place breading in a small bowl or large plate. Completly coat the chicken in the flour. Bury the chicken in the flour. Press the chicken down in the flour. Then, ever so gently, lift the chicken out of the flour, give it a light shake to remove excess flour, and place it on a different rack to hold before frying.Egg-Washed Chicken
Combine 2 or 3 eggs with 3 Tablespoons water. Whisk with a fork until the egg is blended and slightly airy. Dredge the chicken in flour. Transfer to the egg wash and coat the chicken with the wash. Then place in the chicken in another plate or bowl filled with your breading flour and dredge. The egg wash will have created a thicker coating on the chicken. Place on a different rack to hold.Another area of controvery. Some cooks swear and would never use anything but 100% (choose 1): Crisco (shortning), Corn Oil, Peanut Oil, or Lard.
I personally think that 50% lard and 50% Peanut Oil gives the perfect flavor to fried chicken -- a suble flavor since there is really not that much oil present in fried chicken, but you can get a slight foundation taste. This combination is favored in Georgia.
However, practially speaking, any of the oil or fats listed above in any combination can produce fine fried chicken. Choose what is available, fits your budget and is of high-quality. (Be careful of Lard in regards to quality).
Do not begin to prepare your skillet until all of the chicken has been coated. The chicken needs to air-dry a bit to firm up the breading and to make sure no liquid will create problems when adding to the pot.
What To Fry In
Some cooks swear by a cast-iron skillet, others by a chicken fryer (a pan that is cross between a dutch oven and a skillet -- you can substitute a dutch oven), a few by an electric skillet.Temperature regulation is the tricky thing with frying chicken, which should help determine your pan. You must have a heavy pan to help make this process easier. First, the oil must be 'just right' when adding the chicken. You then have to increase the heat to compensate for the addition of the chicken so the fat doesn't loose its heat and create soggy chicken. After the recovery from the addition of chicken you then have to lower the heat to prevent burning. When the chicken is turned you raise the heat slightly (but not as much as the first time), after the chicken is frying well, then you lower again to finish the cooking. (Great fried chicken is turned only once). That is why some cooks say "to heck with it" and use a electrically controlled fry pan.
How Much Fat To Use
Southern Fried Chicken is never deep-fat fried (commercial chicken shacks deep fry for speed), but more of a really heavy saute. The fat should come up to the halfway point of the chicken pieces. Again, determining the quantity of oil to add is a question of experience -- as you don't really know how much oil is needed until after the chicken is in the pan!The Frying Process
Basicly described above under temp. regulation. Traditionally, you determine how hot the oil is by adding a tiny pinch of flour to the pan. When the flour fries nicely and foams, the oil is hot enough. I don't know of any Southern Cook who uses a thermometer to determine the temp. Its all done on sound and vision.Add the chicken slowly (and carefully) to the pan skin side down. Most cooks add the chicken by hand, being very careful and gentle in adding the chicken. Do not 'plop' the chicken in the pan -- it will only shake off some coating and will tend to splash you with hot fat. (You don't use tongs or a fork to add the chicken because you don't want to disturb the coating or create a 'hole' for the fat to enter into the interior of the chicken.)
After adding the piece of chicken, gently move it in the pan with a long 'chicken fork' to make sure the coating has not stuck to the bottom of the pan. Then add the next piece. Every so often, jiggle all of the pieces to make sure they have not stuck to the pan and to keep things moving. Never leave chicken frying unattended, it can ruin the chicken and also is not safe. (Note: if there is a handle to your skillet or pan, make sure the handle is pointed into the middle of the stovetop. Spilled hot fat can cause a horrible burn or tragedy.)
If you are frying several chickens at the same time (my mother always fried 2) a good idea is to fry dark meat in one batch, then the white meat in the 2nd. This allows each kind of meat to cook the right amount of time, helps in temp. regulation, and also minimizes the amount of time you have to hold the chicken before serving, as the white meat will cook faster.
When the chicken skin is cooked a beautiful tawny color and blood is seeping from the top side of the chicken the chicken is ready to turn. Turn the chicken with the fork (either from the bottom, or piercing an edge that has almost completely cooked). Continue to fry for 2/3 of the time it took to cook the first side. The 2nd side will never be a pretty as the skin side that was cooked first. The pieces will not finish at the same time, you must monitor every piece and fry each piece individually. Remove each piece when done. If cooking large amounts of chicken, most cooks will replace the empty place in the skillet with a new piece of chicken. This speeds up cooking, but does make temperature regulation more demanding!
[Frying Variation
Some cooks prefer to cook their chicken using this method. (I never have, but it has been used by some great chicken fryers.) They fry the chicken at a slightly higher temp. until the skin side is a golden brown, but the interior has not really cooked that much. They then turn the chicken, reduce the heat a little and partially cover the skillet or fryer and cook until the chicken is done! (you can see where this is heresy to many cooks). After the chicken is done, if the 2nd side is not brown they would then increase the heat to high and quickly finish browning the 2nd side.]When done, remove chicken to a rack and let drain over paper towels in a cookie sheet. You can place the chicken in a warm oven whose door is partially open to hold until serving. Freshly fried chicken should be served very warm, NOT hot from the skillet. The juices need time to redistribute, the flavors to calm down and the entire chicken to be cool enough so it won't burn anyone when eaten. Cold chicken is excellent for breakfast and picnics.
Note: Traditional Southern Fried Chicken is always eaten 'out of hand'. Fried Chicken was never serverd at truly formal occasions (such as a banquet) as it was too 'homey' and messey to eat.
Of course, be very careful when handling chicken to avoid cross-contamination with other food prep areas. Wash your hands for at least 30 seconds after handling chicken. Do not allow cooked chicken to be touched by anything that touched raw chicken. Be sure and use good food safety habits anytime you touch or prepare any chicken dish.
Entree -- Shepherd's Pie (per Jane Grigson) with commentary by DvdLee
Submitted by dvdlee on August 27, 2004 at 10:25 amDESCRIPTION
Entree -- Shepherd's Pie (per Jane Grigson) with commentary by DvdLeeSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This is a classic and delicious casserole from the English School. The basic recipe is very traditional and tasty. If you have made other versions, you should give this one a try as it has a solid "old-fashioned" taste like it was made by "Mum" over the Pub!Traditionally English Shepherd's Pie was made with lamb, but not only is ground beef more easily available in the US, but I think most Americans prefer the taste of beef to that of lamb. Just consider using lamb after you've enjoyed the beef version. (Meat quantity just swaps out -- just so its 1 lb. of either meat.)
1 large onion (medium chopped)
3 cloves garlic (minced or pressed)
3 Tablespoons Oil
1 lb. ground beef or lamb (at least 90-95% lean ground chuck)
1 tablespoon tamato paste
1/2 cup dry white wine
1 cup beef stock (boullion, consumme, or Pensey's beef stock base)
3 heaping teaspoons of cornflour (masa harina)
Salt
Fresh ground pepper (lots of it!)2 - 3 lbs. of potatoes
3 oz. butter (2/3 of a stick)
1 cup milk
1 oz. grated sharp cheddar cheese
1 - 1 & 1/2 Tablespoons grated parmesanHeat oil in a pan over medium heat. Add onion and garlic and slowly cook until onion is transluscent and soft. Increase heat then add and brown the ground meat. Mix together the tomato paste, the wine and 1/2 of the stock (1/2 cup). Slowly add this to the pan with the meat.
While that is cooking add the cornflower to the remaining 1/2 cup of stock and stir until well-combined. Add this to the pan and continue to cook. Season well with salt and pepper (be aggressive with the black pepper). Simmer for 10 to 15 minutes. Remove from heat and skim off any surplus fat.
Prepare Mashed Potatoes Topping
(either your regular recipe for mashed potatoes or use the quantities given above.) Cook potatoes, mash with butter and milk and well season them with salt & pepper.Put the meat mixture in the bottom of a cassarole (I use a 9 x 12 pyrex pan). Cover the mixture with the mashed potatoes. Sprinkle chedder & parmesan cheese over top. Bake for 10 minutes at 400F, then reduce heat to 350 and bake for another 45 minutes. When the top is nicely browned and everything is hot -- remove from oven, let rest 5 minutes then serve.
(Notice this calls for no herbs or spices, just salt & pepper. Be sure the dish is well-peppered. I have also added some dried thyme to the meat mixture [add it with the stock], but this is not a herbal or spiced based dish.)
Entree -- Seafood & Sausage Gumbo
Submitted by dvdlee on August 27, 2004 at 10:24 amDESCRIPTION
Entree -- Seafood & Sausage GumboSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
There is no one way to make gumbo ý so Iým going to give my gumbo recipe. Iým also going to give the ýscratchý homemade recipe, then followed with a ýquickerý version. Sources consulted were The Little Gumbo Book by Gwen McKee, Carrie McGee ý Folsum, Lousisiana, The Prudhomme Family Cookbook (compiled by Paul Prudhomme), Cookýs Illustrated and discussions with friends from Louisiana. I'm sure you're recipe is different, but this is a good start if you've never made gumbo before. Then personalize your recipe!Gumbo is basicly a stew formed by cooking a roux (flour & fat), adding & sautýing vegetables, diluting with stock and then finishing by adding meat and quick-cooked vegetables. Gumbo is not spicy-hot (like Southwestern or Tex-Mex food) but ýyou should feel a medium to slight heat in the back of your throat after youýve swallowed a couple of spoonfuls.ý (from Marcelle Bienvenu & Vance Roux of New Orleans ý Iým NOT making up those names either!). Of course, gumbo is always served with a bottle of Tabasco sauce on the table so people can adjust to their own heat levels.
Now, there are two varieties of gumbo ý based on differences in the way the roux is cooked. (Roux in gumbo is not used as a thickening agent or as a basic of a sauce, the roux is cooked so it actually has very little thickening power but to create a unique taste that turns this stew into "gumbo".)
There is a ýlightý roux gumbo and ýdarký roux. I personally canýt stand light roux ý it reminds me of a thin cream-style gravy. Dark roux gumbo is more common, especially in Louisiana. Light roux happens when you only cook the roux for a relatively brief time ý maybe 15 minutes. Dark roux is cooked at least a half an hour, and longer (until it is almost black sometimes) depending on your tastes. Note: Roux can be cooked in advance and stored in the fridge for a couple of weeks.)
These are the ingredients I use. (dont' be put off by this long list -- most of these are standard stuff, and several options are given...)
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 medium onions
1 large to 2 medium green pepper, chopped
1 to 2 medium ribs celery chopped
10 oz. of sliced frozen okra (thawed) - donýt use breaded okra for frying !!! LOL
6 to 8 cloves of garlic, minced
1 cup (8 oz.) bottle clam juice
2 cups shrimp stock***see note below
1 to 2 cups chicken stock*** see note below
(1 28 oz can whole tomatoes, chopped by hand with 1/2 of the cans juice) optional
3/4 teaspoon dried thyme
1/2 teaspoon each of dried oregano and basil
1 pound of shrimp, deveined (shells saved for stock)
1 plastic container of oysters
1 bag of frozen mixed seafood (12 oz.) You can buy this in the frozen seafood section - a combination of calamari, fish, shrimp, and other stuff. You can also just use any firm white fish or crabmeat
1/2 to 3/4 lb. of andouille sausage (or smoked kielbasa) sliced 1/4 inch thick
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
2 bay leaves (crushed or ground)
ground black pepper
1/2 cup minced flat-leaf parsley
sliced green onion
gumbo fileMaking the Roux
This is the tricky, time-consuming and slightly dangerous part of gumbo. So be careful!! (Itýs not that dangerous, you just need to be aware of some things.) You will be cooking the flour and oil a long time! It requires CONSTANT stirring. You donýt have to think about it, but you cannot stop stirring (talk on the phone, thumb through a magazine, watch TV, etc., but stir!). The roux will get EXTREMELY HOT!!! (around 500F), if you get any on yourself, IMMEDIATELY ice down the affected skin. The pan will stay very hot! It takes things a LONG time to cool down! Just think of it as molten metal and youýll be fine!Place a cast-iron dutch oven or skillet on the stove. Heat on medium heat for 2 minutes. Add oil (all vegetable, or half bacon fat/half oil, or all lard - never any butter!!). Heat an additional minute. Scatter flour into the oil and begin stirring. Stir and Stir and Stir. After 20 minutes or so (still on medium heat) the roux will begin to color. Stir, Stir, Stir. After 30 minutes the roux should be much darker. You want the roux to be the color of a very very old penny - dark tarnished copper. You can continue to stir and cook past this point (thatýs how I like mine), but it has to be at least at the copper penny stage. If the roux burns or you see black chunks, the roux has burned and is totally ruined. Throw it away (after cooling) and starting over again. Reminder: You can do this days in advance and store it in the fridge.
The Gumbo
About the vegetables: I rough dice the onion, finely dice the celery, and cut the green pepper into medium chunks - The proportions should be 2 parts onion, 1 part green pepper and ý part celery (this are just rough proportions though). You can dice everything equal sizes or whatever you like. Frozen cut okra is often better than what you can find at the store, and is certainly easier!After you have finished cooking the roux carefully remove the pan from the heat. After it cools a bit (7 min) add the onion, green pepper, celery, garlic, herbs, cayenne, and the thawed, okra to the pan (remove as much moisture as possible from the okra with a paper towel or two). Return to medium heat and cook until vegetables are crunchy-tender (there is still resistance, but they are almost cooked, around 10-12 minutes). Remove pan from heat. Gradually whisk in room temperature stocks (clam juice, shrimp & chicken), salt and pepper. Return to heat and bring to a boil (skim off any scum that might happen to form). Add tomatoes (if using), crushed bay leaf and sausage. Simmer for around an hour. Adjust seasonings. Five minutes before serving, add the mixed seafood and shrimp. Just before serving add the oysters (and their juice) and the parsley. If you are using crabmeat, add with the oysters, not the shrimp.
To serve: place rice in the bottom of a soup bowl, add gumbo on top. Have sliced green onion, gumbo file and Tabasco available.
To Make Shrimp Stock:
Take shrimp heads and shells (and/or fish heads or fish bones) and add to 2 & 1/2 to 2 3/4 cups of water (depending on if you use the wine). Add 1 medium onion, quartered (donýt peel), 1 crushed clove garlic, 1/4 cup of white wine (optional) & 7 whole peppercorns. You can add a little shrimp boil to the water instead of the spices/wine - but no more than half of what the box or can says. Bring to a boil then simmer for 30 minutes. Cool and strain. Boil and reduce to 2 cups if the stock is weak.Chicken Stock:
If youýre not going to make traditional homemade stock (and who does??!) make this ýenhancedý chicken broth. (This is from ýHow to Cook Everythingý by Mark Bittman)2 & 1/2 cups low-sodium chicken broth (the aseptic box style is best)
1 small carrot, peeled & sliced
1 small to medium unpeeled onion rough chopped
1 unpeeled garlic clove
2 peppercorns
A couple of springs of fresh parsleyPlace everything in a pot. Bring to a boil and reduce heat to simmer. Simmer for 15 minutes. Strain & cool.
This is not as good as above, it will be almost as good if you use the chicken & shrimp stock amounts called for above.
1 cup of purchased Roux (Kains is a popular brand - if you can buy a pre-done roux things go much faster!! It is in a jar and there will be a layer of oil at the top of the jar, stir it in before measuring).
1 12 oz. bag frozen chopped onion
1 5 oz. bag frozen chopped bell pepper
2 ribs celery rough chopped
10 oz. of sliced frozen okra
1 teaspoon (plus) of garlic (you can use the jarred if you want to)
2 cups plain low-sodium chicken broth
1 cup (8 oz.) clam juice
1 cup water (more as needed)
1 28 oz. can whole tomatoes, hand chopped with all the juice
1/2 teaspoon each of dried oregano and basil
1 pound of frozen shrimp
1 plastic container of oysters
1 bag of frozen mixed seafood (12 oz.) You can buy this in the frozen seafood section - a combination of calamari, fish, shrimp, and other stuff. You can also just use any firm white fish or crabmeat
1/2 to 3/4 lb. of andouille sausage (or smoked kielbasa) sliced 1/4 inch thick
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
2 bay leaves (crushed or ground)
ground black pepper
1/2 cup minced flat-leaf parsleyPlace the purchased roux in a pot. Heat slightly, add frozen vegetables. Cook on medium until vegetables are done. Add stock, herbs, tomatoes, simmer for at least 30 minutes. Add shrimp, seafood and parsley, cook for 5 more minutes (10 if still frozen). Serve
Entree -- Rosemary Pesto for Lamb
Submitted by dvdlee on August 27, 2004 at 9:57 amDESCRIPTION
Entree -- Rosemary Pesto for LambSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This is a great herb blend for roasted lamb. I've used it on lamb racks, leg of lamb and lamb chops & steaks. The good thing is that it is simple to make up and I usually have the ingredients on hand all of the time. The quantity can be multiplied to fit the size of lamb you have. This amount is enough for 1 large (2 small) racks of lamb or a small boneless leg of lamb. (This pesto is also good for roasting chicken.) I grow the fresh herbs myself, the parsley must be fresh, but you can add 1-2 teaspoons of dried rosemary if you have to.I usually rub the lamb with this herb pesto and then let the lamb sit at room tempreture for 30 minutes to 1 hour before roasting.
(Lamb should be roasted to around 135 - 140F and them let the lamb rest for 10-20 minutes before slicing and serving.
1/2 cup (packed) parsley leaves and stems
2 Tablespoons chopped fresh rosemary
2 Tablespoons grated Parmesan cheese
1 - 2 garlic cloves
3 Tablespoons good quality olive oilChop rosemary (if using fresh). Peel and slice the garlic into several pieces. Wash and lightly dry the parsley (it can still be a little damp.)
Put parsley, rosemary, and garlic in a small food processor (mini-chopper) and pulse until ingredients are somewhat broken down.
Add cheese. Process to a coarse paste. With the processor running, drizzle the olive oil in until the ingredients are mushy and finely chopped. (If you mini-chopper will not let you drizzle in oil, add the oil 1 Tablespoon at a time.)
Add salt and black pepper to taste.
Rub over the entire surface of the lamb (or chicken) and let the meat rest from 30 minutes to 1 hour at room temp.
For lamb, preheat the oven to 450F. After the lamb has been put in the oven and roast for 10 minutes or so. Reduce heat to 400F (for rack) or 375 (for leg) and continue to roast until internal temp is 135-140F. (For a rack, around 15 additional minutes, for a leg, maybe 45 minutes (depending on size).
Entree -- Quick Weeknight Meals #2 -- Polenta: What, Why and How
Submitted by dvdlee on August 27, 2004 at 10:25 amDESCRIPTION
Entree -- Quick Weeknight Meals #2 -- Polenta: What, Why and HowSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
ABOUT POLENTAPolenta is ground corn or ground cornmeal that is cooked slowly until tender, smooth and suave. There can be variations in the grind, but it is just a little coarser than grits. It makes no difference if itýs imported or made from American corn. The fresher the cornmeal, the better. Stone ground is better than machine milled cornmeal. Polenta offers a lot of options for fast dinner, or very elegant dinner party dish. Itýs cheap, flexible and tasty (if properly seasoned and used.) People think that polenta is exotic, unusual and is a sign of lots of preparation and professional cooking! (Donýt ever tell anyone different either!)
Polenta can be served hot out of the pot, warm, cold, grilled (my favorite), baked, and fried. You can add cheese, herbs, minced veggies to the polenta ý or top with any of those options.. You can also use the polenta as a base for seafood (scallops & shrimp are great!), Italian sausages and peppers, any kind of meat with or without a sauce, a tomato meat sauce or dice the polenta and make it part of a salad!
Polenta helps relieve the boredom faced by the weeknight cook of having to choose between some kind of potato, rice or pasta for a starch or filler. Polenta can be prepared a day or two before as well as the night of dinner. You can cook polenta while you are having dinner (if you use the method below), so you have a head start on dinner for the next day (or 2!).
Polenta was a staple of the small farmers and sharecroppers of Italy as it was cheap (the wheat, olives and grapes/wine were sold as cash crops) and would also last a long time. While missing some amino acids and vitamins, polenta does have reasonable nutritive value, as long as it doesnýt form the base of your entire diet.
TYPES OF POLENTA
There are several options in polenta nowadays. You can buy it pre-cooked (in those plastic tubes similar to the way breakfast sausage is packaged), ýquick-cookingý polenta (also known as instant) and the original plain polenta as used by Italian farmers!The packaged polenta is OK if you buy only the plain kind (the flavored versions tend to use cheap or less-than-fresh ingredients and tastes stale or odd) and add lots of cheese or other ingredients to it to help cover up its commercial taste. Instant polenta is cheaper than the pre-cooked tubes, and takes very little work to prepare. (Boil water, add salt & seasonings, add to water, cook very briefly, then add final ingredients). Some people prefer the taste of the tube polenta, others the instant. If the instant polenta is not very fresh, it will tend to have less corn flavor.
The best polenta is the slow-cooked kind. Traditional recipes often call for over an hour of cooking and stirring. Polenta made with real cornmeal (not instant) requires long cooking to remove the raw cornmeal mush taste and to give a taste that is both flavorful and smooth. Recipes that only require 15 or so minutes of cooking will not produce the best polenta. The method given below takes all of the pain and effort out of making traditional polenta.
NO ATTENTION POLENTA (requires very little attention
Traditionally polenta was made in a saucepan and had to be stirred for an arm numbing time. You had to make sure it didnýt get lumpy or burn and you couldnýt just let it cook. You had to watch it carefully. I make this polenta usually the night before it will be used, or around Saturday lunch for that evening.This method (from The Italian Country Table by Lynne Rossetto Kasper) is unique and wonderful. I have successfully used it and highly recommend it to anyone!
The basic method is to pour boiling water into the top of the double boiler, whisk in the polenta and salt. Then put it over simmering water and let it cook for 1 & 1/2 to 2 hours. Stir the polenta occasionally, but not frequently. Thatýs it!
To make any quantity:
3 parts liquid (use water, stock, milk & water, buttermilk & water)
1 part polenta cornmeal
Salt to tasteFill the bottom of a double boiler 1/2 to 1/3rd full of water. Bring to a boil.
At the same time boil liquid for polenta. Add this liquid to the top of a double boiler that is off the heat. Whisk the water in circles so a whirlpool is formed and then slowly but steadily pour in the cornmeal while continuing to whisk. (I add the cornmeal with my other hand ý donýt try to whisk, hold a bowl & pour the cornmeal!) Whisk unto there are no lumps. Add salt to taste. If you are adding herbs or spices that benefit from long cooking, add them at this time (example: ground chili, very finely minced garlic, etc.).
Place on top of the boiling water and cover with a good sealing lid (you can cover with foil if you are using a steel mixing bowl to make a double boiler), reduce the heat so the water in the bottom pot simmers, but does not boil furiously. Stir after 5 minutes, then again after another 10 minutes than a third time after another 10 minutes (these are approximate times ý a minute or two either way is OK). After that, stir every 30 minutes. Add water to the bottom of the double boiler if needed. After 90 minutes, taste the polenta. If tender with no bitterness, it is done. Otherwise cook another 30 minutes. (I usually cook it the full 2 hours ý its no trouble and that way I donýt have to worry about it.)
You can hold polenta for 2-3 hours over warm water before serving. Or pour into a casserole or platter and serve slightly warm or at room temp. You can take the polenta after it has cooled and cut into squares or wedges. Or pour into a casserole, cover and place in the refrigerator up to 4 days.
WHAT TO DO WITH POLENTA
As a Side Dish, or Enhancing the Polenta
All polenta benefits from adding butter to it! Or make it with 1/2 milk or cream & 1/2 water. Polenta made with chicken stock is already tasty. Or add a big handful of grated cheese (4 to 6 oz. parmigiano-Reggiano, a hunk of blue cheese, cheddar is good also). A bit of dried red peppers or powdered chili (NOT chili powder!) can give a nice subtle bite of spice. A tiny bit of curry powder or saffron will also create a very intriguing flavor!Most people like polenta best either grilled or sautýed (fried). Pour the polenta into a pan or casserole, cut and remove pieces and then fry in olive oil, or brush with olive oil and place under the broiler or even put on an indoor grill.
When serving polenta as a side dish ý put some fresh herbs or something that is crunchy on top to give some texture to the polenta (such as crisp fried onions, some shredded jicama, some toasted almonds or pine nuts, etc.).
As a Base For the Main Course:
Polenta can serve as the base for lots of different entrees. Some possibilities include: Italian Sausages and Peppers, Pot Roast (add cheese to polenta for this one); Osso Buco, Summer Veggies (grilled, roasted or sautýed tomatoes, eggplants, summer squash, etc.), Shrimp in a Sweet Chili Sauce, Lamb in Wine Sauce, Chicken Breasts (plain or with herbs, or any kind of sauce); a Meat & Tomato Sauce or a veal chop, scaloppini etc. with or without a sauce).While something that your family will not want every day ý Polenta is a valuable dish that should be part of our repertory in producing something non-boring and different ý without a lot of work, money or extra time.
Entree -- Quick Weeknight Meals #1: Divan, Florentine & Oscar
Submitted by dvdlee on August 27, 2004 at 10:51 amDESCRIPTION
Entree -- Quick Weeknight Meals #1: Divan, Florentine & OscarSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
There are three very similar dishes that allow plenty of options for a quick weeknight supper. They can be prepared in a variety of ways and with different ingredients so that they taste very different, but the fundamental technique is the same.Divan, Florentine & Oscar are all names of a style of entrýe (or light luncheon dish).
Divan is where you serve slices of pre-cooked meat over broccoli with a morney sauce, Florentine is where the vegetable is spinach, and Oscar is where the vegetable is asparagus.Serve boiled new red potatoes with butter & parsley as a side dish with any of these dishes, or some rice pilaf or just plain boiled rice!
Cook broccoli spears (fresh or frozen) and arrange on a plate (I like at least 2 spears with the flower-ends at opposite sides of the plate and the stems cross in the middle).
Places slices of white chicken (turkey) over the broccoli (in the middle, draped over the stems). The meat can be a thick slice of very good quality deli turkey (sliced at least 1/4 of an inch), fresh poached chicken breasts (poached in chicken broth with half of an unpeeled onion and a carrot), sautýed boneless chicken breast or a defrosted cooked & sliced chicken breast.
Top everything with a morney sauce (cheese sauce). To make the sauce, use the recipe on the side of the Argo Cornstarch box and make a medium white sauce. This takes 5 to 6 minutes. Add 1 cup of shredded cheese (Medium Cheddar is best) and a dash of Tabasco (or cayenne).
If you want to be fancy - run underneath the broiler to blister the cheese sauce. (Make sure your serving plate can stand the heat though!)
The vegetable is spinach - just use chopped frozen spinach. Or buy bags of spinach at the grocery store and sautý with 2 cloves of garlic.
A mild white fish or chicken can be used as the meat. The fish can be cod, haddock, flounder, and red snapper. Prepare the fish by a quick sautý, poach (you can do this in the microwave) or grill (indoor). Season fish with salt, pepper, paprika.
The cheese sauce for this variation should use white cheese (a nice amount of parmesan, with some fontina, provolone, or mozzarella) Add some drained canned mushrooms if you like.
The vegetable is asparagus: either blanch it (boil it in a big pot of water) or microwave it.
The meat is veal (scallops - pounded and quickly sautýed - maybe 2-3 minutes total), Chicken or Ham. The ham can either be deli ham (at least 1/4 inch thick), slices you bought at Honey-baked Ham (since they are bone-in ham, they taste better), or a ham steak from the meat dept. Sautý a little to heat ham.)
Cheese sauce for veal is white (add some brie or other French cheese). Blue cheese is also fantastic (any kind of blue). The cheese sauce for chicken can be white or cheddar. I like the cheddar for Ham.
I think you can see where there are many options - both in the dish-and how long it takes you to get dinner on the table.
Entree -- Quick Spagetti with Sage (or other fresh herb)
Submitted by dvdlee on August 27, 2004 at 10:24 amDESCRIPTION
Entree -- Quick Spagetti with Sage (or other fresh herb)SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
From the Cookbook "In and Out of the Kitchen in 15 minutes or Less" by Ann Wilson (a very well known English Chef -- founder of La Varenne in Burgundy lavarenne.com).Note: you can make this using the same technique, but changing the feature herb to basil, oregano, marjoriam, dill weed, thyme, or even tarragon (adjust amounts per herb of course). (A variation for parsley is given below). You can also add a topping of an anchovy or two or some prochutto or smoked salmon.
1 lb. spaghetti, spaghetini, or tagliatelle
2 large bunches of fresh sage
4 oz. extra virgin olive oil
salt
freshly ground pepper
Grated Parmesan cheeseWash and dry the sage. Strip the individual leaves from the sage stems. Coarsely shread the leaves (make a small stack of leaves, roll them up and slice to produce strands of sage.) Place sage in a heat-proof bowl.
Boil the pasta until it is al dente (cooked, but not dry in the center). At the same time heat the oil in a very small pan until it almost smokes.
When the pasta is done, drain it in a colendar.
Pour the extremely hot oil over the sage leaves -- stir them once with a wooden spoon to make sure they are completly coated. (The oil should be hot enough to create a 'sizzle when it hits the sage.)
Immediately add the pasta and toss it a time or two. Add salt and a good amount of black pepper. Toss until all ingredients are blended.
Serve into warm plates and top with a good coating of Parmesan cheese.
Variation: Tagliatelle with Parsley & Pine Nuts
Substitutue flat leaf parsley for the sage. Coarse chop and put in serving bowl. Heat the oil in a small pan, and saute 2 oz. fresh pine nuts for 1-2 minutes until lightly brown. Pour oil/nuts over parsley, add the cooked pasta and toss. Just before serving sprinke a Tablespoon of good quality balsamic vinegar.
NOTE: Pine nuts go rancid easily -- so make sure yours are fresh.
Real balsamic vinegar is terrible expensive -- so I use a 'restaurant technique'. I get the best 'ordinary' balsamic vinegar I can find (Usually 365 Balsamic Vinegar from Whole Foods.) Then empty the entire bottle in a porcelain saucepan and cook (a high simmer -- just below boiling) until the vinegar has reduced to half of its original volume. Let cool. Bottle and use per instructions. This really improves the taste of the 'cheap stuff'.
Entree -- Quick Chicken or Vegetable Curry (India)
Submitted by dvdlee on August 27, 2004 at 10:08 amDESCRIPTION
Entree -- Quick Chicken or Vegetable Curry (India)SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
I confess that my vegetable curry recipe is very simple plain and fast -- and I only use curry powder, not whole spices. I basically have ripped off the "Chicken Curry In A Hurry" recipe from "The Minimalist Cooks At Home" by Mark Bittman (1999, Broadway Books/Random House, ISBN: 0-7679-0361-7). This is a great cookbook and you should review a copy or buy it. It has a lot of good quick recipes for weekday suppers.1 Tablespoon vegetable oil
1 medium onion, medium sliced (not diced)
1 & 1/2 teaspoons Sweet or Savory Curry Powder (Maharajah from Penseys)
3/4 teaspoon of Hot Curry Powder (Vindaloo from Penseys)
1 lb. boneless skinless chicken breasts (For Vegetable Curry I substitute mixed vegetables; whatever I feel like including eggplant, squash (yellow or zuchinni), tomatoes (added at the end), pea pods, carrots, potatoes, etc. etc.)
1 cup sour cream (I use reduced fat)
Salt & Pepper Minced
Cilantro (garnish)Place the oil in a skillet over medium-high heat. Add onion, some salt & pepper and cook until translucent (4-5 min.) Reduce heat to medium and add the curry powder (if using meat, only add 1/2 of the curry powder).
Season the chicken with salt & pepper and the remaining curry powder. Move the onion aside and add chicken (the chicken should be in one layer). Cook for a couple of minutes on each side until almost done, then remove. If preparing vegetable curry, add the vegetables that need to cook longer first (such as sweet potatoes, potatoes, carrots), then add the other veggies when they are half done.
Add sour cream and stir constantly over the medium heat until the sauce is nice and thick. Return chicken to pan and cook another 2-4 minutes (until chicken is done).
(I use these quantities of curry powder to start -- I often add more, depends on my mood.)
Entree -- QUICK Baked Dinner (Pork Chops or Chicken Breasts)
Submitted by dvdlee on August 29, 2004 at 5:03 pmDESCRIPTION
Entree -- QUICK Baked Dinner (Pork Chops or Chicken Breasts)SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This is one of my standard "don't feel like cooking" dinners. As fast as is possible with at little work as possible.This also has the advantage of having lots of options, flexibility and of tasting delicious. MUCH better than any commercial 'fixing'.
Maybe this is too simple to post -- but I've found that you can't assume "everyone knows to do this". Maybe someone will find this a lifesaver some day!
Bone-in pork chops or chicken breasts (thick or thin, but bone-in always tastes better)
Dijon Mustard (or 'flavored' dijon mustard - such as horseradish/dijon for pork; tarregon/dijon for chicken)
Progresso Bread Crumbs (plain)Preheat oven to 350F. Cover half sheet pan with heavy duty foil (or rimmed cookie sheet).
If you have time -- brine meat. I like to use a scant 1/4 Kosher salt & scant 1/8 cup sugar in 2 qts. water. Brine for 30-45 min. in fridge.
On a plate put 1 Tablespoon (approx.) of mustard per chop or piece of chicken on a plate.
On another plate pour a goodly quantity of bread crumbs, add some salt & pepper if you like.
Rinse meat. Pat dry.
Coat with mustard -- HEAVILY.
Then dredge in crumbs.
Place on sheet pan. Bake thin chops 30 min.; thick ones 45. Chicken around 45 min. (I usually test with a thermometer or use the 'plug in and keep it in' thermometer.
Wash hands with soap for at least 30 seconds. Then put roasting pan in the oven. Open dishwasher (if you have one).
Clean and disinfect cutting board (if its not a plastic that you put in dishwasher.) Immediately put plates & knife in dishwasher. Wash hands with soap for at least 30 seconds again (You touched "contaminated" things after all!)
Disinfect countertop and any other item, surface, handle or thing you may have touched after you started handling the meat. Put kitchen towel in laundry hamper (its contaminated u know).
You can also chop up new potatoes and roast them with the meat at the same time. (Do that before the meat handling.)
5-10 minutes prep. 5 minutes clean up. Dinner is done. Have a salad or nuke a frozen veggie.
Entree -- Paella for a Party (prepared mainly in advance!)
Submitted by dvdlee on November 12, 2004 at 3:42 pmDESCRIPTION
Entree -- Paella for a Party (prepared mainly in advance!)SUMMARY
Yield 0 File under Holiday & Party RecipesINSTRUCTIONS
Paella can be a major problem to make for guests as it requires a lot of kitchen work. The preparation method here allows you to have almost everything done before the guests arrive, then you just have to combine, heat & bake. Depending on if you have cocktails & appitizer prior to dinner or a salad course you need around 15 minutes in the kitchen before it goes into the oven.The different elements are: 1) cooking the rice; 2) making a tomato sauce or sofrito, 3) stir-fry the chicken & sausage, and 4) combining and baking
1 pound boneless chicken (dark or white)
1 pound fresh chorizo sausage
1 lb. cleaned shrimp (save the shells, devein shrimp)
1 lb. mixed other seafood (any combo of squid, lobster meat, mussels, scallops, crawfish, crab claws - but don't use oysters!)***
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 medium bay leaves
1 & 1/2 teaspoon minced fresh oregano (1/2 teaspoons dried)
1 tablespoon sugar
1/2 teaspoon salt
3/4 to 1 teaspoon saffron threads
1/4 cup dry white wine
2 cups frozen green peas (optional)
2 green onions (minced)
6 tablespoons olive oil (1 + 2 + 3)
6 cups chicken stock (low sodium broth) (4 + 2)
2 medium onions (diced)
3 cloves garlic (pressed)
1 28 oz. can whole tomatoes, tomatoes diced - reserve ý cup liquid)
3 cups arborio rice (risotto rice)4 cups chicken stock; Shrimp shells; 3 tablespoons olive oil; 3 cups arborio rice
Put shells in saucepan with chicken stock, bring to a boil and then simmer for 15 minutes or so. Heat oil in a large non-stick skillet (medium-high heat) for 2 minutes. Add rice and stir until rice is very lightly brown (just barely toasted around 2 minutes). Strain chicken/shrimp liquid and slowly (and carefully) add stock to the skillet with the rice. Bring to a boil over high heat stirring constantly for around 3 minutes. Remove pan from heat, cover and set aside until all the stock has been completely absorbed. Refrigerate until needed for final assembly.
2 tablespoons olive oil; 2 onions; 3 garlic cloves; 2 bay leaves; 1 28 oz. can tomatoes (tomatoes chopped with 1/2 cup juice); 1/2 cup water; oregano; sugar; salt
Heat oil in a large skillet. Add onions and brown until softened. Mix pressed garlic with 2 tablespoons water. Add to onions and continue to cook for around 1 minute (until very fragrant). Add tomatoes, tomato juice, water, bay leaves, oregano, sugar, & salt. Simmer until most of the liquid evaporates (around 20 minutes). Set aside, cool and refrigerate until final assembly
1 pound boneless chicken; 1 pound chorizo; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1/4 teaspoon white pepper (can use black pepper)
Combine chili powder, cumin cayenne, & pepper with diced chicken. Stir until chicken is evenly coated with spice mixture. Heat oil in a skillet, over medium-high heat. Saute until colored and just barely cooked through. Set aside. In the same skillet cook the chorizo until very brown & crusty. Break the chorizo into large chunks, but don't let it turn into a hamburger consistency. Don't be scared to be aggressive in cooking the chorizo-it should be almost crunchy. Combine with chicken and refrigerate.
2 cups chicken stock (low-sodium broth); 1 teaspoon saffron; 1 lb. cleaned shrimp; 1 lb. mixed seafood (depending on how much seafood you want you can omit this or add more)
Heat oven to at least 450F. Combine 2 cups chicken stock (low-sodium broth) with saffron, bring to a boil then simmer for 10 minutes (you can do this ahead, just bring it back to the boiling point for assembly). In a large pot pour saffron/stock, and add the sofrito (tomato sauce) and wine and bring to the boil. Add rice, chicken & chorizo and constantly stir over medium heat until everything is completely heated (around 5 minutes). Add peas and green onions. Place in a LARGE baking pan (14" skillet or similar sized pan) you should not fill the dishes to the top! Bake for 10-12 minutes. Remove and gently stir in shrimp & other seafood (if using mussels, place them on top!). Bake for an additional 5 to 7 minutes. Remove and let sit for 10-15 minutes then serve. (You can bake this in smaller sized dishes, but adjust cooking times - you want the rice well-done and slightly crunchy on the bottom, and you add the seafood around half way through the cooking so it doesn't over-bake.)
This is a compilation from many different paella recipes. (I examined recipes from Cooks Illustrated, Craig Claborne, Mark Bittman, FoodTV, chef2chef, Elisabeth David, etc.). The "sequencing" or preparation method is from Cooks Illustrated. I made this for dinner last week as a "trial" run for addition to my buffet party menu - and I think it will be a hit! It makes a huge amount, is tasty and is not too expensive if you consider how many you can serve.
Entree -- Louisiana Shrimp Creole (David's version)
Submitted by dvdlee on August 27, 2004 at 9:57 amDESCRIPTION
Entree -- Louisiana Shrimp Creole (David's version)SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
I love creole (shrimp especially), and have tried a LOT of recipes -- and was never satisfied by them. One problem is that creole is more of a half-breed than most Lousiaiana cooking. Creole cooking was fairly fancy "city" cooking with lots of influence from France. Cajun was "country" cooking with rough, rustic flavors and making use of every scrap of food available. The dish "creole" is not an etoufee, but not any kind of European tomato sauce either. I think it is a true blend of the 2 types of Louisiana cooking.A perfect creole should have a mild-to-medium hot & spicy bite -- but not be HOT. The sauce should be tomato-ey enough, but still have undertones of the slow-cooked, deep richness of basic cajun cooking. Of course, the vegetables are onion, green pepper and celery -- but the proportions have to be right.
Well after long searching and experimentation I have finally decided that this is IT. The starting point of this recipe can be found on the Tabasco site (www.tabasco.com), but I have made changes and alterations.
3 slices of lean bacon
3/4 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
1/4 cup red wine (or shrimp stock, clam juice or water)
2-3 cloves of garlic
1/2 teaspoon file powder (1/4 + 1/4)
2 Tablespoons flour
1 28-oz can of crushed tomatoes with tomato puree (brands I like best, in order: Progresso, Glen Muir, Hunts)
1/2 teaspoon sugar
2 teaspoons Lee & Perrins Worcestershire
1 to 1 & 1/2 teaspoons Tabasco sauce
1/2 teaspoon salt
1 small bay leaf (1/2 of a big one)
2 Tablespoons chopped fresh flat-leaf parsley
1 to 1 & 1/2 pound shrimp, no shells, deveinedPrepare all ingredients. (I like the celery and green pepper cut into medium-large chunks, around 1/4 dice -- you may prefer a finer dice. Onion should be finely chopped, garlic minced or pressed).
Cook bacon in a large skillet over medium-high heat until crisp and well-done. Remove bacon, set aside. There should be around 3 tablespoons of bacon fat in the skillet. If there is not enough, add some vegetable oil to give you around 3 tablespoons of fat.
Add onion, celery and green pepper and saute over medium heat until crisp-tender (the vegetables are almost cooked, but still have a faint "crunch" to them). Add garlic and 1/4 teaspoon gumbo file and saute until fragrent (another 30 sec. to 1 minute).
Remove pan from heat. Add flour and mix well. Return pan to medium heat and cook for another minute or so. Add wine (or water).
Next, add tomatoes, worcestershire, tabasco, sugar, salt, bay leaf. Simmer and cook 10 minutes. (Don't panic if the sauce tastes really hot just after mixing things together, the Tobasco will settle down and become a little less hot over time.)
(Ten minutes is the minimum time to cook the sauce -- I like to let it simmer for around a half hour). Add the parsley for the last 5 minutes of cooking. Add water if needed to adjust the thickness of the sauce. (At this point, you can hold the dish as long as you want -- or even chill and store until the next day.)
When almost ready to serve dinner (5-6 minutes before). Add the fresh shrimp and crumbled reserved bacon. Just before serving add an additional 1/4 teaspoon of gumbo file powder. Check and add salt if needed or an additional dash of tabasco (if you wimped out earlier!)
Serve over hot rice.
Obviously, you need to have first-rate shrimp! I have a great store -- Whole Foods -- that has great fresh shrimp, and they will shell and devein the shrimp for me if I ask!! For family, you could make this with frozen shrimp I guess.
You can also make this a fast weeknight dinner dish with the following compromises. Use frozen onions, green pepper and celery. Microwave the bacon while you saute the vegetable (pour the fat into the pan though! LOL). After the sauce is ready to simmer, add frozen shrimp. By the time the shrimp are unfrozen and cooked, the sauce will be done. (Only add 1/8 cup of liquid (wine, stock, clam juice) if using frozen shrimp to make sure the sauce doesn't get too thin. You can add water if needed just before serving.
Entree -- Lazy Man's Barbecued Beef Brisket
Submitted by dvdlee on August 27, 2004 at 10:07 amDESCRIPTION
Entree -- Lazy Man's Barbecued Beef BrisketSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
While not a "authentic" true-blue barbecued brisket -- this method (from Cooks' Illustated) gives consistent and great results -- and takes very little work -- (lots of time, but little work). I have also included three spice rubs in this post and other info....There are 3 parts to making a great barbecued beef brisket. The spice rub, the cooking, and the barbecue sauce.
I'm going to discuss the cooking first - then list 3 spice rubs, then refer to you a barbecue sauce recipe I've posted.
What cut of meat??? Barbecue brisket is not something you do every day - I believe that if you're going to do it - cook the ENTIRE brisket. You can buy a point-cut or a blade cut (which are portions of the whole brisket), but whole briskets are usually much cheaper per pound, and if you have friends or family it works out to be a not-too-expensive meat choice. Cooked brisket does not freeze well - but it will keep for 3 days. I can usually find brisket on sale for 80 cents a pound - so for a 10 pound brisket that's only $8!!
What is good barbecued brisket??
Good brisket has an almost black crispy exterior with smoke and spices blending together to form a flavorful crust - but has no burnt taste at all. The interior of the brisket is super tender - and I usually have to be very careful when moving the meat so that it does not falls into pieces when placed on a cutting board. The sauce serves to enhance the crusty outer portion and flavor and provide a sweet, tangy complex taste with overtones of vinegar and spices to the tender interior. Barbecue brisket is always served with Pinto Beans (with lots of meaty salt pork, spices, cilantro, onions, green pepper, etc.) which have been cooked the day before. Other side dishes can be slaw, potato salad, maux chou (a Cajun spicy corn dish), and even green-bean casserole!
You first need to let the meat "cure" or slowly season with a dry rub (wet ribs are a pain and would also require basting and adding coals -- and remember, our goal is to be lazy and not have to 'fiddle' or do any extra work!).
I usually cut the whole brisket into two sections (so the pieces will easily fit into two 2-gallon ziplock bags) to keep things simple. Trim fat from the brisket (I usually trim as much as I can, some people like to leave up to a quarter of an inch). Using your hands completely coat all sides of the brisket pieces with your spice rub. Really press the spices in and make sure everything is well coated. Seal in plastic bags and place in the refrigerator and let "marinade" for around 48 hours (more or less). You do not need to turn the meat or do anything to it. Just let it sit there.
Remove meat from the refrigerator around 45 minutes before you'll put it on the grill (15 minutes before lighting the fire). A critical part is preparing the right kind of fire for grilling the brisket. You want to take around 3 quarts of charcoal and do your regular lighting procedure. After around 20-30 minutes, spread the charcoal over HALF of the grill pan - half of the grill grate has coals under it - and half of the grill grate has NO COALS. (This is not front or back, but left and right). I usually add some unlighted natural hardwood charcoal on top of the lit briquettes to make sure there is enough fuel for the entire process.
Take around 2 cups of mesquite, hickory or pecan chips (or a small chunk of wood) and wrap them in HEAVY-DUTY foil. Punch or slice several holes in the chip pouch. After you have spread the coals, place the chip pouch on top of the hot coals. If you have a gas grill you have to be able to control the burners so that only half of the burners produce heat (left or right). You can still do the chip pouches on a gas grill.
If you are using wood chunks (kindling), you can also just soak that in water for 20-30 minutes, then just lay that on top of the lit charcoal. I usually use two pieces of kindling-sized wood.
Place the brisket FAT-SIDE UP on the side of the grill that has NO COALS under it. (If you've trimmed off almost all the fat - I spray a little oil on top of brisket so that the spices are moist.)
Adjust the air vents so that air enters on the bottom side with the coals and exits on the top side where the meat is. Close the cover and walk away for 2 & 1/2 hours to 3 hours. Don't open it. Don't touch. Don't turn. You are 'lazy cooking' after all!
You are hot-smoke cooking and this is to give the "smoke" taste and create the crusty exterior - but you're not to completely cooking the brisket in this step - that happens in the next step. Don't worry if the temp doesn't seem that high, the meat will finish in the next step.
When the time is up, gently remove the brisket from the grill. In your nice cool house, preheat the oven to 300F. DOUBLE-WRAP the brisket pieces in HEAVY-DUTY foil (not regular weight!) to form a tight pouch. Place the meat on a rimmed baking sheet and continue to cook in the oven for 3 to 4 additional hours. Don't turn it. Don't baste it. Don't touch it - just let it cook. (Isn't this easy!).
When the time is up, open up one end of the foil pouch and carefully pour off the hot fat and juices, slightly open the foil pouch and let the meat rest for another 30 minutes before attempting to slice it. (I put some of the fat and juices in the barbecue sauce, otherwise throw it away.)
TO SERVE:
Slice AGAINST THE GRAIN. I like to cut slices so they are 1/3 of an inch thick. Be very careful as you slice and transfer pieces to plates that the brisket doesn't fall into pieces - but then you can always have chopped barbecue sandwiches!
Try to slice only what will be eaten at time. To reheat - slice the cold meat, place on heavy-duty foil. Drizzle barbecue sauce over the slices so that some falls inbetween the slices. Close the foil and wrap into a pouch. Put the pouch in a 250F oven for an hour. Open and serve. (Or course you can microwave it if time is really urgent - but it won't be as moist.)
Any of these can be altered, changed, played with, etc. You need around 1 cup of rub for a 8 to 9 pound brisket. You can increase by ratio if need be, or just throw some more stuff in...
PLAIN DRY RUB
1/3 cup kosher salt
1/3 cup ground black pepper
1/3 cup paprikaMEDIUM SPICY RUB
2 Tablespoons ground black pepper
6 Tablespoons Kosher salt
1 & 1/2 Tablespoons Garlic Powder
1 Tablespoon Cayenne Pepper
3 Tablespoons Chili Powder
4 Tablespoons Paprika
1 to 2 Tablespoons Brown SugarSPICY CHILI RUB
Adjust the ingredient amounts or add or subtract ingredients, as you wish. For instance, use ground ancho chiles instead of cayenne and you can also add or substitude dry adodo powder.
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon ground oregano
1 tablespoon sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
