Brisket in the smoker

Time for smoking outside is getting short.  I did a brisket in the smoker. I did all the smoking outside but when it came time to wrap it, it was getting late so I wrapped it and put it in the refrigerator and finished it in the oven today.  Our local grocery chain, Hen House, has whole briskets for sale occasionally and when they do, their USDA Choice is only $45 to $60.  That is about the same price for Prime brisket at Costco but the two times I got the Choice from Hen House, they turned out juicer and as tender as the Prime from Costco.  I have heard mentioned that their Prime might be dairy cattle, IDK whether or not that makes a difference.   The one I got for today had a funny shaped round end with a little piece sticking up.  When it got done that piece looked burned but when I cut it off, it was not burned burned.  It was blackened but just under the skin, it was moist and juicy.  I imagine it was like Arthur Bryants original burnt ends.   He'd trim off the blackened ends and put them out for free so people could nibble on them while waiting in line to order.  People started asking other restaurants to put burnt ends on their menu.  The restaurant owners knew there were never going to be enough burnt ends to have as a daily menu item so they came up with what Kansas City's burnt ends are today and not at all like Bryant's was 50 years ago.

 

My smoker is going to be 9 years old in June.  It will probably last longer than I will.

 

Loin back ribs in the smoker

I did the ribs in the smoker.  First take off the silver skin and blot dry. Rub all over with spicy brown mustard then add rib rub.  Smoke with apple wood for two hours, spritzing whenever dry with apple juice.  After two hours brush with melted butter and honey, wrap in foil and continue in smoker for another hour.  Remove foil, brush with bbq sauce and let cook in for another half hour.  

Altered  Joe's BBQ sauce by adding some honey and pineapple flavored vinegar.  Also had Cheddar and sour cream potato chips.
 

Country Fried Steak

In Charlies continuing quest for the perfect Country Fried Steak is still continuing. Possibly a couple times a year, I come across a promising looking recipe,  and I give it a try.  This was todays effort.  

Chicken Fried Steak with Gravy

• Level: easyTotal: 1 hrPrep: 25 minCook: 35 minyield: 6 servings

Ingredients

1 1/2 cups whole milk 

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds cube steak (tenderized round steak that's been extra tenderized) I tenderized a chuck steak because it will be more tender and flavorful.

Kosher salt

1/2 cup canola or vegetable oil

1 tablespoon butter

Gravy:

1/3 cup all-purpose flour

3 to 4 cups whole milk needed more milk or less flour. I added more milk and a pat of butter.

1/2 teaspoon seasoned salt

Freshly ground black pepper The Southern gravy is peppery so more than usual is added.

Mashed potatoes, for serving

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

 

Korean Fried Chicken

 

Korean Fried Chicken

Written by Chef Bao

Taste fried chicken like you’ve never had it before! This delightful combination of herbs and seasonings breathes new life into a well-loved classic. Once your chicken is fried a light golden-brown, you have two options - a mouthwatering sweet and tangy sauce, or a lovely, aromatic herbal option. Pick your option, or better yet, try both. Either way, they’ll be coming back for more!

INGREDIENTS:

• 1.8 kg Whole Chicken
• 1½ cup Buttermilk
• 6 cloves Garlic (4 for Seasoning, 2 for Stir-Fry)
• ⅓ cup Ginger, Minced
• ½ tsp Thyme
• 1 tsp Oregano
• ½ cup Water
• ½ tsp Black Pepper
• 1 tbsp Soy Sauce
• 1 tbsp Rice Wine
• 2 tbsp Gochujang
• 1 tbsp Rice Vinegar
• 2 tbsp Brown Sugar
• 1 tbsp Honey
• 1 tbsp Sesame 

DIRECTIONS:

Step 1 Using a cleaver, cut one whole chicken into pieces, then place pieces into a large bowl.

 

Step 2 Chop the garlic and dice the ginger, then mix with the chicken.

 

Step 3 Season with salt, black pepper, rice wine and buttermilk, and mix well.  Cover and place in the refrigerator to marinate for 2~6 hours.

Step 4 Place a generous amount of flour into a shallow  bowl. Submerge each piece of chicken, covering thoroughly with flour. Place the floured chicken on a separate plate.

 

Step 5 Heat oil in a large pot or a deep pan. Once the oil reaches 350°F / 175°C, add the chicken. 

 

Step 6 Fry the chicken for about 8 minutes, turning it over to brown both sides.

 

Step 7 Remove the chicken with a spider strainer to drain the grease, then place the chicken on a baking sheet.  Bake at 365°F / 180°C for 10 minutes.

 

Step 8 For option one, heat some oil in another pot. Add garlic and gochujang, and blend together.

 

Step 9  Stir in brown sugar, then add soy sauce, rice vinegar, water, salt, black pepper and honey. Blend ingredients, and cook until the mixture comes to a boil.

Step 10  Place fried chicken into the sauce, then toss and stir to coat the chicken thoroughly. 

Step 11 Add sesame seeds and serve.

Step 12 For option two,  place the fried chicken in a large bowl, then. Add fresh thyme and oregano. Season with salt, black pepper and a little lemon juice. 

Step 13  Toss to stir ingredients together, and serve.

Philly Cheese Steak Sliders (game time finger food)

This was fun to make one time but we'd prefer regular sandwiches in the future.

Philly Cheese Steak Sliders  (finger food for the game)  Oven 350º

+1 T. oil

1 onion, chopped

1 or 2 jalapeño chopped or 1 green bell pepper

garlic powder

1 lb. ribeye

Hawaiian buns 

3 T. mayo

1 package mushrooms, chopped

2 T. butter, melted

1 T.Worcestershire sauce

1/2 tsp. thyme

S&P to taste

paprika

garlic powder

Line baking sheet with non stick foil. Cut 12 bun package in half lengthwise, leaving tops and bottoms whole. Place bottoms in baking dish, spread with Mayo. 

Cook onions, jalapeño and mushrooms , Add half of the 1T. Worcestershire sauce , garlic powder and paprika mix plus salt and pepper, and cook in skillet with oil until soft. Transfer to keep warm and cook the meat with add other half to meat and cook. 

Layer meat on top of bread, add vegetable mix, top with cheese and other half of bread. Brush top of bread with melted butter, Worcestershire sauce and thyme, cover with foil and make 10 minutes. Remove foil and continue cooking another 10 minutes. 

Lift out of pan with foil, slide onto cutting board and cut apart with a long knife.

 

Korean Street Food: Egg Fried Rice with Shrimp

Shrimp Fried Rice

This shrimp fried rice is quick and easy to make, yet packed with scrumptious flavor to satisfy your cravings. Loaded with shrimp, scrambled eggs with aromas of garlic, onion, and scallions, this is the ultimate comfort meal for the busy days. Best of all, it takes only 15 minutes to make using a handful of ingredients! 

Prep Time10 mins Cook Time 5 mins Total Time15 mins Servings: 2 people Calories: 328kcal

INGREDIENTS

• 3 tbsp vegetable oil divided
• 2 servings (500g) cooked rice preferably day-old
• 1/2 lb (20-25) small shrimp peeled and deveined 
• 1 green onion chopped
• 2 cloves garlic minced
• 1/2 yellow onion diced
• 1 tbsp soy sauce
• 3 large eggs
• 1 tbsp oyster sauce 
• 1 tbsp sesame oil 
• 1 tsp sesame seeds 
• parsley flakes optional, for garnish

INSTRUCTIONS

• Season the shrimp with salt and pepper. Heat a wok or a large pan over medium heat, and add a tbsp of vegetable oil and shrimp. Cook for about 2 minutes until they turn pink. Remove and set aside.
  
• In the same wok, add the remaining oil, green onion, garlic, and onion and cook until fragrant, about 1-2 minutes. Add in the shrimp and soy sauce, and mix to combine.
  
• Move the mixture onto one side, and crack the eggs into the edge of the wok. Lightly scramble the eggs and combine well.
  
• Reduce the heat to low. Add rice and mix in well, ensuring all grains are evenly coated. Add oyster sauce, sesame oil, sesame seeds, and salt and pepper to taste. Enjoy!
  

Shrimp fried rice tastes best when fresh, but can be kept in the fridge for up to 5 days or up to 4 months in the freezer when properly stored.

 

Char Siu Chicken Thighs

 

Char Siu Chicken

This recipe is apparently from a Vietnamese lady who has Americanized it a little.  She said the marinade/baste is Vietnamese but originally  of Chinese origin and is used for pork shoulder BBQ .  She has adapted it for chicken thighs. She cooked it inside in a skillet. I cooked it outside on the grill.  The name Char Siu is Cantonese.  She said it could be served with regular American BBQ sides or traditional Asian sides.  Charlie said he wants to make some Bahn Mi sandwiches using this chicken.

Char Siu Chicken

PREP TIME5  5 mins COOK TIME 30 mins MARINATION 30 mins TOTAL TIME 65 mins

SERVINGS 4 servings

This recipe is easily doubled.

If your thighs are quite large, butterfly them:  Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. If the thighs are large or super uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you just created. The thigh should now be about 50 percent longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside.

 from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen, copyright ©2019. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Ingredients

• 1 large garlic clove, put through a garlic press or minced and mashed
• 1/4 teaspoon Chinese five-spice powder
• 2 tablespoons honey, preferably amber colored
• Brimming 2 tablespoons hoisin sauce
• 1 1/2 tablespoons soy sauce
• 1 tablespoon ketchup
• Scant 2 teaspoons toasted sesame oil
• 1 3/4 pounds boneless, skinless chicken thighs (See Recipe Note)

Method

• Marinate the chicken:
  In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove 3 tablespoons and set aside for glazing the chicken.
  Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking).
     Grill the chicken:
  Lightly oil a cast-iron stovetop grill pan and set over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times.
  To test for doneness, pierce the flesh with the tip of a knife: The chicken is cooked when clear juices flow out.
  During the last 2 minutes of cooking, when the chicken feels firm-ish, baste with the reserved marinade to freshen flavor and add sheen.
  Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium and cook the chicken for 10 to 12 minutes, basting during the last 3 minutes.
   Serve:
  Transfer to a platter and let rest for 5 to 10 minutes before serving. 

Meatloaf and Potato pancakes

We also had a pasta salad and baked beans.

MEATLOAF made May 12, 2011 

    4 slices white bread, crusts removed 

   2-3 Tbs. milk

   2 tblsp. olive oil 

   1 large yellow onion, finely chopped 

  1 rib celery, finely chopped 

   2 cloves garlic, minced  (3 or 4 cloves)

 1/2 large red bell pepper,  finely chopped

 1 lb. ground sirlion 

 2 1/2 hot bratwurst, skinned

    2 large eggs 

    1/4 c. roughly chopped parsley 

    2 tblsp. Dijon mustard  ( honey dijon_

    1 tblsp. coarse salt & more to taste 

    1/2 tblsp. freshly ground pepper & more to taste

    1/2 lb. thinly sliced smoked bacon 

    1 lb. of potatoes cut in 2-inch pieces, oiled, salted and peppered

    1/2 c. brown sugar, packed 

    1 tblsp. Coleman's yellow ground mustard 

    1 tsp. tomato paste  Or catsup, honey dijon mustard and brown sugar)

    Heat the oven to 375F. Cut the bread into 1 inch cubes and place in a large 

    bowl. Pour milk over it & set aside for 5 minutes. 

    Heat oil in large skillet over medium heat. Add onion, celery & garlic; cook until 

    soft and translucent, 3 to 5 minutes. remove from heat; let cool 5 minutes. 

    To bread mixture, add  meat, eggs, parsley, Dijon, salt, & pepper,onion mixture. Combine well. 

    Place mixture in a large ungreased, foil lined baking dish or roasting pan. Shape into   a 5 X 12 inch loaf. Overlap bacon across the top, covering meat. Place potatoes

    around loaf. Season with salt & pepper. 

    In a small bowl, combine sugar, ground mustard & tomato paste to make a 

    glaze. Brush meatloaf all over with glaze. 

    Bake, until juices run clear when loaf is pierced with a 2 pronged fork & the bacon is    crisp, 1 to 1 1/4 hours. Let cool 10 minutes before slicing.

Potato pancakes

Ingredients

3 large potatoes (about 2 pounds), peeled 

2 large eggs, lightly beaten

1 tablespoon grated onion

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

Vegetable oil for frying

Directions

Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). 

• Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.

 

Mussels steamed in wine

Mussels Steamed in White Wine

6 T. butter, divided into 1/2 T. pieces

1 Lar. shallot, cut into small dice

2 gl. garlic, minced

1 C. dry white wine

2 lbs. mussels, cleaned

1/4 c. fresh parsley or other herbs, divided

salt as needed

Crusty bread for serving

Sweat shallots and 2 cloves with 2T. butter, stirring occasionally until wilted and translucent, about 1-2 minutes.

Add 1 C. wine and boil, add mussels, return to boil, reduce, simmer low, and steam until all are opened, 5-10 minutes.  Remove mussels with slotted spoon, add remaining butter and whisk with remaining herbs. Taste for seasoning.  Pour over mussels and serve immediately. Serve with bread