Tuesday, February 28, 2017
I've been making pot roast for years, but this recipe was really exceptional. It's relatively fast and totally delicious.
Preheat oven to 325
1 chuck roast
3 tbl olive oil
1 large onion, sliced
4 - 5 garlic cloves, chopped
1 carrot, cut in 4 pieces
2 tbl flour
1-2 tbl tomato paste
1/4 cup or so brandy (Do not use "cooking" brandy)
1 cup red wine (white wine can be substituted, but the gravy won't be quite as dark)
1 can chicken stock (about 1 1/2 cups)
1 tbl worstershire sauce
2 bay leaves
1 tsp dry thyme or 1 tbl fresh
1 pck Goya chicken bouillon
Salt, pepper, garlic powder
Cut the roast into approximately 3x5" pieces (1-2 pieces will be a serving) and trim of any large chucks of fat. Dry the meat and season with salt, pepper, and garlic powder. Heat the oil on high in a heavy dutch oven and brown the meat on all sides in batches. Remove the meat, reduce the heat to medium, and add the onions and carrot. Stir the veg, cover, and cook for about 5 minutes. Remove the lid and add the garlic and season with salt and pepper. Saute another minute. Add the flour and cook, stirring, til brown. Turn off the flame and add the brandy, stirring constantly. Slowly add the wine and the stock, stirring constantly. Add the tomato paste, bay leaf, thyme, worstershire, Goya. Add the meat back to the pot. The meat should be not quite covered with liquid. Taste the sauce and season with salt and pepper if necessary. Underseason because the sauce will concentrate during cooking. Bring to a boil, cover, and bake in oven for 1 1/2 - 2 hours. Halfway through cooking, turn the meat over and add water, if the sauce is getting too thick.
Serve with mashed potatoes.
Monday, February 20, 2017
- 2 tablespoons vegetable or canola oil
- 2 pounds skin-on, bone-in chicken pieces, breasts halved crosswise
- Kosher salt
- 10 scallions, trimmed and chopped, plus sliced scallions for garnish
- 4 garlic cloves, minced
- One 16-ounce jar cabbage kimchi with juice (2 1/2 cups)
- Roasted sesame seeds, for garnish (optional)
- 1 stick (4 ounces) unsalted butter
- 2 garlic cloves, smashed
- 1 small onion, halved
- 1 bay leaf
- Pinch of crushed red pepper
- One 28-ounce can diced Italian plum tomatoes, juices reserved
- 2 cups spinach, stems discarded
- 2 pounds fresh ricotta
- 4 large eggs, lightly beaten
- Pinch of freshly grated nutmeg
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 cups all-purpose flour
Sunday, February 19, 2017
- Recado para bistec is used in escabeches, to season poultry, and beef.
- 8 cloves of garlic, roasted
- 6 allspice berries
- 3 Cloves
- 1 tbl oregano
- 2 tsp cinnamon
- 1 tsp coriander seeds
- 1/2 tsp cumin
- 1/2 C apple cider vinegar
- 1 tbl black pepper
- 1/2 tsp salt
- In a mortar or electric spice grinder, grind peppercorns, allspice, cinnamon, coriander seeds, cumin, oregano,and salt. Add garlic, spices, and vinegar to blender and blend well.
- NOTE: Although the Spanish meaning of the name of this seasoning is "a seasoning for steak", its uses are much broader. It is added to pickling solutions and marinades for poultry, seafood, and fish and is also used to flavor broths.
Thursday, February 16, 2017
If you can't get veal demiglace, here's a homemade substitute. Be sure to use undalted stock, or you'll end up with a salt bomb.
2 cups unsalted chicken stock
2 cups unsalted beef stock
2 fat slices of onion, or a small shallot, or 2-3 green onions, chopped
1 carrot, chopped
1 stalk celery, chopped
1 roma tomato, chopped
1 pkg unflavored gelatin, softened in 2-3 tbl white wine or dry vermouth
Place all except softened gelatin in saucepan. Bring to a boil and reduce heat to a simmer. Add gelatin and stir. Let simmer uncovered until reduced to 1 - 1 1/2 cups. The more you reduce it, the more concentrated the flavor will become. Strain. If not using immediately, cool and refrigerate.
Tuesday, February 14, 2017
Jim absolutely loves Northshore Brasserie's butcher's steak with bordelaise sauce. Here is my pretty delicious faux bordelaise.
1 32oz carton NO SALT beef stock (I used Kitchen Basics)
2 thick slices onion
1 carrot, chopped
1 stalk celery, chopped
1big clove garlic, smashed
1 small chopped tomato or 1 tbl tomato paste
Place all in a saucepan and bring to a boil. Reduce heat to medium and cook until reduced to about 1 cup.
1-2 tbl brandy
1 packet unflavored gelatin softened in 2-3 tbl white wine
2 cups good red wine
1/4 tsp thyme
1 small bay leaf
1 tbl raspberry jelly
Add all to reduced stock and bring back to the boil. Reduce heat and cook til reduced to about 1 cup.
1-2 tbl butter
Strain sauce. Return to pan. Bring back to simmer. Season with salt and pepper. Swirl in butter and serve with your steak.