Tuesday, May 22, 2018

Brisket on the smoker







Charlie and I went to Costco last week and I remarked that it finally looked like winter was over and done with.  He had checked the forecast and it said nice weather was ahead so he washed his car and I got a brisket to put in the smoker.  The next four days were cold and rainy but today was perfect for doing the brisket.  It took close to 10 hours and it turned out really really good. The only thing I wasn't completely happy with is that I could not tell which way the grain ran and I sliced it with the grain instead of against it. That didn't diminish the taste though.  I used charcoal and apple wood and kept the temperature right at 250 as much as I could. It got down to 225 a few times and up to 285 at times.  The brisket came out at 200 degrees and was perfect. I wrapped it with brown butcher paper after 3 hours.  In the last picture the round thermometer was reading the air temperature at the front of the smoker behind the water pan and the square thermometer read the internal meat temperature.
 All the sides except the corn was store bought. The corn was grilled then cut off the cob and reheated as serving time with a little evaporated milk, butter, honey and salt and pepper.


Sunday, May 20, 2018

Cuban Beef Picadillo




I don't remember where I saw this recipe but it was probably posted by someone I know on Facebook.  I was looking for something fast and easy and this fit the bill. Looking forward to trying it in the morning with some eggs.   Charlie is not a fan of capers so I substitutes some chopped baby dill pickles.  I used 1 1/2 russet potatoes instead of 3. It seemed like plenty enough.  I added a little red wine just before reheating it for dinner tonight. 

Cuban Beef Picadillo
WRITTEN BY FERNANDA ALVAREZ
Prep Time: 15 Minutes  Cook Time: 15 Minutes  Yields: 8
Ingredients
2 TABLESPOONS OLIVE OIL
1 MEDIUM LARGE RED ONION CHOPPED
1 CUP CARROTS DICED
3 CLOVES GARLIC FINELY CHOPPED
1 RED BELL PEPPER DICED
3 POTATOES PEELED AND CUT IN SMALL CUBES
1 POUND GROUND BEEF
1 TABLESPOON GROUND CUMIN
SALT AND PEPPER TO TASTE
½ CUP RAISINS
½ CUP WHOLE GREEN OLIVES, STUFFED W/ PIMIENTOS
¼ CUP CAPERS DRAINED
2 CUPS TOMATO SAUCE (8 OZ EACH)

Difficulty: Not Too Tricky
Beef, potatoes, olives, raisins, capers and more come together in this classic Cuban dish.
If you're looking for an simple, flavorful dish you can make in large batches for a family dinner with leftovers to spare, I highly recommend this beef picadillo recipe. Picadillo can be found in Spain, all over Latin America, and even in the Philippines. The recipe (along with its accompaniments) varies slightly by country, but it's a dish that brings together many contrasting flavors. I love the combination of the sweet raisins with the sour notes of the olives and capers, and the aroma of the spices and stewed meat and vegetables. I always make large portions, so I can enjoy it the next day with a fried egg. Delicioso!
Directions
1 Bring a medium skillet to medium heat. Add the olive oil, red onion, carrots, garlic cloves, red bell pepper and potatoes.
2 Cook until soft and golden brown, around 6 minutes. Add beef and cook for 5 more minutes or until fully cooked and a slight brown caramel color. Season with cumin, salt and pepper.
3 Add raisins, olives, capers and tomato sauce, and cover.
4 Continue cooking over medium heat, stirring occasionally, for 10 minutes. If the sauce thickens too much, you can add some more wine or a little bit of water.
5 Enjoy with a side of white rice.

Wednesday, May 16, 2018

Pot Roast


This is a portion of tonights pot roast. I used chuck cooked in the Instant Pot and it usually uses a package of brown gravy, one of Ranch Dressing and one of Italian dressing. I didn't have any packets of Italian dressing and used Italian spice blend instead.  Charlie said it was better than usual.  That may be true but it may also be due to having had hospital food for a while before having home cooking again.

Sunday, May 13, 2018

Breaded pork chop and sourdough








Breaded Pork Chops
INGREDIENTS
Nutrition




DIRECTIONS

  • In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
  • In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
  • For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
  • To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.

Tuesday, May 8, 2018

Super Crocchè! The Crocchè of champions!


Ricetta

500 g di patate
500 g di carne macinata
9 fette di emmantal
25 cl di vino rosso
30 g di farina
sale e pepe
2 carote
1 cipolla
1 uovo


In una padella, saltare della carta macinata con le carote, le cipolle il sale.  Aggiungere il vino rosse e mescolare di nuovo.

Schiacciare le patate cotte con l’uovo, poi stendere un cucchiaio del composto in una ciotola ricoperta di pellicola trasparente.

Appiattire il composto per offendere la forma della ciotolina, poi aggiungere un cucchiaio di carne e richiudere bene la pellicola.

Una volta formare lle polpette, passarle nella farina, poi friggerle.

In un piatto, posizionare le polpette una di fianco all’altra ed aggiungere una fetta di emmental su ogni polpetta. 


Infornare 15 minuti a 180ºC e gustare. 





Sorry about the recipe in Italian.  I looked up some of the words I didn't know and saw a video that when with the recipe. I made a series of pictures to show how it's made. Mashed potatoes are mixed with an egg, then pressed into a plastic lined bowl.  After it is mashed into a layer, filling of beef, carrots, onion and red wine are added in.  It is molded into a ball, rolled in flour and fried. Then it is topped with a good quality of Swiss cheese (emmental) and baked at 350 for 15 minutes.  I served it on a bed of leftover filling and just in case it was not fattening enough, I made some béchamel  to pour over the top of it. 
  OOPS looks like it didn't post. Look for it at Chefclub Italia or at my facebook page . I retyped the recipe and posted it here. I hope I didn't misspell anything. 










Tuesday, May 1, 2018

Thai Grilled Chicken




Thai Grilled Chicken: Southern Curry-Basted Grilled Chicken (ไก่ย่างกอและ)

Prep time 30 mins Cook time 30 mins  Total time  1 hour

Author: SheSimmers.com         Serves: 4-6
Ingredients
  • 7 large dried red long peppers (guajillo)
  • 2-inch piece of fresh ginger, peeled
  • 4 large cloves garlic, peeled
  • One teaspoon ground coriander
  • One teaspoon ground cinnamon
  • 2-inch piece fresh turmeric, peeled, or one tablespoon ground turmeric
  • 1 shallot, weighing one ounce, peeled and sliced
  • 2.5 pounds boneless chicken thighs cut into 2-inch or one-inch cubes (see post for explanation)
  • 2½ cups coconut milk, divided
  • 2 teaspoons salt, divided
  • cup, packed, grated palm sugar or light brown sugar
  • 2 tablespoons coconut or vegetable oil
  • 2 tablespoons prepared tamarind paste

  • Stem, deseed, and cut the peppers into quarters crosswise. Soak the peppers in warm water for 30 minutes. Drain off the water and squeeze the peppers dry.
  • Put the peppers, ginger, garlic, ground coriander, cinnamon, turmeric, and shallot in a granite mortar or mini-chopper; grind until smooth.
  • Put the chicken in a mixing bowl along with half of the prepared paste, ½ cup of the coconut milk, and one teaspoon salt; mix well, cover, and chill 30 minutes up to overnight.
  • Make the basting liquid. Put the remaining curry paste in a one-quart pot along with the coconut or vegetable oil; set it over medium heat and fry until the paste become fragrant, about 2 minutes. Stir in the remaining 2 cups coconut milk, the remaining one teaspoon salt, sugar, and tamarind. Bring the sauce to a gentle boil and let it simmer about 3 minutes; remove from heat. Split the sauce into two equal portions. Use one portion to baste the chicken as it’s grilled; reserve the other portion to drizzle over the chicken once it’s done.
  • Thread the chicken onto the skewers (see post for instructions). Grill the chicken over moderate heat, basting it with one portion of the sauce. When the chicken is done, drizzle the reserved sauce over it and serve immediately.

Tuesday, April 24, 2018

Korean Dinner





I got a pork shoulder roast (butt) and asked Charlie if he wanted smoked pulled pork, Carnitas or pork bulgogi. He chose bulgogi. He also picked out which recipe he wanted me to use. It's a lot different from the one I had used since he was little, but it's from a popular restaurant in LA.

Dwaeji-Galbi- BBQ pork ribs from Hamjipark.

Charlie’s favorite- also uses it for Pork Bulgogi

1 1/2 Lb. Pork ribs
1/2C. Gochujang
1/4 C. sugar
1/4 Tsp minced garlic
1/4 tsp black pepper
1 tsp. sesame oil

Put hot pepper paste, sugar, garlic, black pepper and Asian sesame oil in a bowl.  Stir to mix. Chop the pork ribs between the bones.  Add the sauce and mix well.  For best tasting Dwaeji-galbi, grill over charcoal.  If you don’t have a grill, you can also pan-fry it and the put in in the oven until fully cooked.

This goes really well with this pork recipe. It's from the same cookbook

Lettuce and Scallion Salad

3 oz. iceberg lettuce, thinly sliced
3 scallions, roots trimmed, cut into 2-inch pieces, and then thinly sliced lengthwise
1/4 tsp salt
1/4 tsp red pepper powder
1/2 tsp Asian sesame oil
pinch of salt and pepper

Mix all ingredients, tossing with sesame oil.  Serve as a side dish.

Both recipes from Discovering Korean Cuisine-Recipes from the Best Korean Restaurants in Los Angeles.  Printed in South Korea, 2007.  Dream Character, Inc.  www.dreamcharacter.com 

Korean-Style Bean Sprouts

1 lb Mung bean sprouts
1 1/2 Tbls salt
1 Tbls Sesame oil
1 tsp Shoyu
1 tsp (or more to taste) Rice vinegar
Couple drops Chili oil (optional)
1/8 C Chopped green onions (optional)

In a medium pot, add 1.5 Tbls salt to water. Bring to a boil. Add sprouts and boil for 2-3 minutes. Do not overcook! Drain sprouts. Toss will sesame oil, shoyu, rice vinegar, chili oil, and chopped green onions. Chill and serve.