Friday, May 27, 2016

Peppercorn Beef Ribs - World's Most Moist and Tender - 52 Beef, It's What's for Dinner



OK... Add this to my list of the greatest foods I have ever eaten.  And actually move this to the top!

NO JOKE, these are about as good as it gets.

Recently I received a copy of "Slow Fires: Mastering New Ways to Braise, Roast, and Grill " by Justin Smillie, Chef of Upland...

Here's what Amazon has to say about the book...

A diligent crisping, a murmuring simmer, a slow roast, a ripping hot sear: mastery of the subtleties of heat and time is Justin Smillie's hallmark. In this book, the celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them.
The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. 
This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.


I could not agree more.  One of the best cook books I have ever read with detailed instructions, restaurant worthy menu pairings with side dish recipes meant to be served along side each main dish.  Plus the mind of a chef is explored as he walks us through the delights of each dish.

The book is beautifully laid out with photos of nearly all dishes.  The instructions are detailed and the notes and suggestions at the end of each recipe will make these restaurant dishes come alive in your kitchen!  This is indeed a "You can do this" book that gives you all the confidence you need.

As to these ribs... Simply WOW... This may be the most complicated recipe I have ever attempted.  Brining, Confit, Searing, roasting and more taking at least 3 days (actual hands on working time, much less than an hour or so).  But, if you are looking for a meal to impress, something special for a dinner party, These ribs are for you!

And a BTW... I recently made these a second time at a tailgate party for a WORLD CHAMPION Kansas City Royals ball game.  I Did all the steps at home until the last.  I brought the dutch oven with the ribs inside to the game, set up my trusty Weber Grill and baked them using indirect heat (Coals bunched up on one side while the opposite side was left without direct heat).  With the lid on, Ribs were then baked until ready (about 15 minutes)... The HIT of the game (sadly, the Royals were not as successful, but that's just one of 162 games!

As a gift or a new reference book for yourself, this is a keeper.




OK... Here's what I did...


Peppercorn Crusted Beef
Short Ribs


Ingredients
  • Olive Oil as Needed, about 3-1/2 Cups, divided
  • 1 Red Onion, Halved equatorially
  • 1 Gallon Water
  • 1 Cup Kosher Salt
  • 1/4 Cup Sugar
  • 1 Cup plus 2 TBS Black Peppercorns, toasted
  • 2 TBS Corriander Seeds, toasted
  • 2 TBS Fennel Seeds, toasted
  • 3 Fresh Bay Leaves
  • 1 Lemon, Halved
  • 1 - 8 Pound Bone in Beef Short Rib Rack (Whole Ribs from the Center Cut Preferred)
  • 1/2 Cup dry Green Peppercorns, Toasted
  • 1/4 Cup Pink Peppercorns, toasted
  • 1/4 Cup White Peppercorns, toasted
  • Served with Fish Sauce as a condiment, to taste
Cooking Directions
  1. Brine the Short Ribs (at least 72 hours (3 days - 2 days to brine, 1 day for the confit rub) before cooking the ribs) - Set a medium heavy saute pan over medium-high heat and slick it with 1 TBS Olive Oil/  Once the oil is hot, lay the onion halves cut side down in the pan.  Sear the onion for 8 minutes until blackened.
  2. Pour the water into a nonreactive container.  Stir in the kosher salt, and sugar until desolved.  Add the burnt onion, 2 TBS black peppercorns, and the coriander and fennel seeds.  Bruise the bay leaves and add them to the brine.  Squeeze the lemon halves into the brine, tossing the lemons in as well.  Submerge the beef short ribs into the brine.  Transfer the container into the refrigerator and chill for 48 hours.
  3. Confit the Peppercorns (12-24 hours before serving cooked ribs) - Place 1 cup black peppercorns, along with the green, pink and white corns in a medium pot and pour in 3 cups of Olive Oil.  Set the pot over low heat and bring the oil to a light simmer.  Once simmering gently, cook the peppercorns for 20 minutes or until the pink peppercorns smash easily. when pressed.  Remove from the heat and let the confit cool to room temperature.
    Cover the pot and refrigerate for 12 hours (Will store in the fridge for up to a month).
  4. Make and Apply the Rub (12-24 hours before serving cooked ribs) - Remove the confit from the fridge and let stand until room temperature.  Drain the peppercorns from the oil and smash in a large mortar and pestle until a wet gravel like paste forms.  Add additional oil as needed to achieve the consistency of wet sand.   Alternatively you can pulse the peppercorns in a food processor.
    Remove the ribs from the brine and thoroughly dry with paper towels.  Slather the Beef ribs with the confit paste (the meaty side).  Place the ribs on a cooling rack  set over a rimmed baking sheet and refrigerate.  Let the meat rest for 12 to 24 hours. or until the rub hardens and feels leathery to the touch.
  5. Steam Roast the Ribs (1 hour before roasting) - One hour before roasting, remove the beef ribs from the fridge and allow the them to come to room temperature.  Preheat the oven to 350 degree.
    Place the ribs peppercorn side up in a large dutch oven  or a deep roasting pan.  Seal the pot or pan with a double layer of aluminum foil before securing the lid.  Slide the pot onto the center rack and roast for 3 hours or until the meat is plump and bouncy.  Each hour check to see if there is any liquid in the bottom of the pot.  If dry, add a splash of liquid to steam the beef.
    After 3 hours, remove the dutch oven from the stove.  Remove the cover but let the aluminum foil stay sealed.  Let the meat rest in the steam for another hour.
  6. Section and Sear the Ribs (When ready to eat (Finally)) - Preheat the oven to 400 degrees.
    Set a heavy Saute pan or Cast Iron skillet over medium high heat.  Swirl in enough  olive oil to cover 1/2 inch.  Once the oil is shimmering hot, place the ribs in the pan with the peppercorn side submerged.  Sear at a steady sizzle for 4-5 minutes, or until brown and just starts to crisp.  While searing, be sure to roll the meat on it's arch so the meat browns evenly all the way across the rubbed surface.
    Once the crust has formed, transfer back to the Dutch Oven, removing the lid and roast for an additional 15 minutes for the crust to set hard without burning.
    remove from oven, allow to rest for 10 minutes... Serve HOT and ENJOY!

Love the recipe and love the book!

*************************************

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration and reference that will send my get to gathers to that next level.

As a gift or a new reference book for yourself, this is a keeper.

Wednesday, May 25, 2016

Spinach and Artichoke Hearts Mac and Cheese - 52 Recipes for Side Dishes


 This is a little bit of a book review along with a recipe (Posted for review).

The recipe comes from The Chopped Cookbook: Use What You've Got to Cook Something Great .  This is the cookbook, published by the folks at the Food Network and based on their hit TV Series, Chopped.

BUT WAIT, before you pre-judge, this book does not feature odd combinations (Steak and Jelly Beans), Instead the book features recipes that use mostly items in your pantry.  Now, I am a coupon and "what's on Sale" shopper.  If I get a great deal and I happen to have used the item in the past, I will pick up a can, jar or frozen item just because it's on sale.  So, my pantry is pretty well stocked.  But even the hobbiest cook with only a sparsely stocked pantry will find great ideas with only a small number of ingredients to buy.

Like this dish.

I had everything in my pantry except the Artichoke Hearts.  You may need to add the Mozzarella and the Spinach to your shopping list but this dish is worth the effort.

Everyone loves Mac and Cheese.  And this one rates up there with the best.  The flavor combination comes from a likely spot... The famous Spinach and Artichoke Hearts Dip.  Made famous in countless Happy Hour menus and deservedly so.  Delicious.

Very easy to make, the sauce takes just about as much time as it does to cook up the pasta.  Reheats very well.  Best to add an extra bit of whole milk just before reheating.

Makes a great side dish... Can also be used as a Vegetarian main dish.  The leftovers are great for a quick reheat lunch and most of all...

Delicious! Enjoy!


 OK... Here's what I did...


Spinach and Artichoke Dip Mac and Cheese


Ingredients
  • 4 TBS (1/2 Stick) Butter
  • 1 Large Onion, Chopped
  • Finely Ground Black Pepper (To Taste)
  • 1/3 Cup All Purpose Flour
  • 6 Cups Milk
  • 1 (10 Ounce) package Frozen Spinach, thawed, Chopped, then drained and squeezed as dry as possible
  • 1 (9 ounce) package Frozen Artichoke Hearts, Chopped, then Thawed and Drained
  • 1-3/4 Cups Shredded Mozzarella Cheese
  • 1 Cup Panko Bread Crumbs
  • 2 TBS Extra Virgin olive Oil
Cooking Directions
  1. Preheat oven to 400 Degrees, Bring a large pot of salted water to a boil.
  2. Heat butter in a medium saucepan over medium-high heat. Stir in the onion, 2-1/2 tsp salt and a couple of turns of pepper and cook, stirring occasionally until golden, about 6 minutes. Stir in the flour until combined.
  3. Whisk in the milk and bring to a simmer.
  4. Start the pasta and cook according to the package directions, EXCEPT, cook 1 minute less for Al Dente texture. The pasta will finish cooking in the sauce during baking. Drain when time is up, return drained pasta to large pasta pot.
  5. Back to the sauce, while the pasta is cooking, add the spinach and artichoke hearts and simmer until thickened, about 10 minutes. Stir in the mozzarella, remove from heat and transfer sauce to the pasta pot. Stir to evenly mix.
  6. Transfer the pasta to a large 3-1/2 quart baking dish.
  7. Toss the Panko bread crumbs with the olive oil. Sprinkle these on the top of the pasta in the baking dish.
  8. Bake until the filling is bubbly and the Panko is golden, about 40 minutes,
  9. Serve Hot and ENJOY!

Friday, April 29, 2016

Reuben Pinwheel Sandwich - 52 Appetizers


 It's Graduation time in my area.

I get asked to make a tray of appetizers often.  I love serving these up to fans of the sandwich, and for a hostess that simply wants something tasty (one of the most popular sandwiches), yet just a little something something.

I have made these several times, each time the plate comes back empty.  People love these!

There is a slight down size, normally pinwheel sandwiches are inexpensive to make.  These are about the most expensive pinwheels I make because of the cost of the corned beef.  I tried these with a lower quality (cheaper) corned beef... MUCH lower taste.  So, it's off to the deli counter.  Ask for the thinnest possible cut and make a couple of layers for that seasoned pickled beef taste that you want.

The recipe will make about 60 bites (depends on how thick you slice them).  Ingredient costs are about $15, making them about a quarter each.

But worth it...Guaranteed empty plate coming back!


 OK... Here's what I did...



Reuben Sandwich Pinwheels


Ingredients
  • 5 Tortilla (Soft, Flour)
  • 1 BricK Cream Cheese, softened to room temperature
  • 1 Cup Shredded Swiss Cheese
  • 1/4 Cup Russian Dressing (can use 1,000 Island or French)
  • 15 Thin Sliced Corned Beef Lunch Meat Slices
  • 1/4 Cup Sauerkraut. Drained and squeezed dry
Cooking Directions
  1. In the bowl of a stand mixer, Add the softened Cream Cheese, Shredded Swiss Cheese and the Russian Dressing. Using the whisk attachment, Whisk until creamy and spreadable.
  2. Lay out the soft flour Tortillas. Spread 1/5th of the Cream Cheese mix on each tortilla. Spread to evenly coat each tortilla.
  3. Evenly top each with slices of the corned beef (except for the top 1/2 inch (the Cream Cheese mix will help Seal the pinwheels)
  4. Evenly top with 1/5th of the Sauerkraut.(except for the top 1/2 inch (the Cream Cheese mix will help Seal the pinwheels).
  5. Lightly roll up the Tortillas. Not too tightly, do not roll up so tight that the filling pushes forward. Once you reach the top (The part with just Cream Cheese mix). press to seal the top edges, forming a log. Repeat with remaining Tortillas
  6. Refrigerate the "Logs" for 1 hour.
  7. Slice each log into 1/2 inch Pinwheel Sandwiches, discard (or cooks delight, eat) the end pieces that do not sit flat. Repeat with remaining logs.
  8. Plate, serve chilled and ENJOY!


 A Fantastic Appetizer.  The Reuben is a very popular sandwich.  This is that sandwich in a handheld appetizer form.  All the flavors, simple, to make, attractive to serve and popular!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!
And PERFECT for any big gathering...  Potluck, Neighborhood Pass a Plate event, Something to bring, BIG Family event (Impress that Sister-in-Law) and you will really shine when you take a plate of these to that Church PotLuck dinner.  Guaranteed you will bring home an empty plate!

One of my "52 Church Potluck Dishes" Collection (Plenty more than 52 actually. A great place to find ideas!

Monday, April 4, 2016

Chicken and Veggie Pasta Casserole - Low Cal - Stretch Your $$ - 52 Church PotLuck Casseroles


This is my version of a King Ranch Chicken Casserole.

It has so many advantages... Inexpensive Macaroni Pasta helps to stretch your dollars.  I used the always easy, always tasty, always perfectly cooked Rotisserie Chickens for the meat.  One of those you can buy pre-cooked at most grocery stores (and big box warehouse joints)... Often for a lower cost than the uncooked versions.

I loaded it up with frozen vegetables (Peas and Corn), Added some fresh Veggies (Onions and Sweet Bell Peppers).  And then added spices through the use of canned Chunky Ro-Tel Tomatoes.  Just enough to give the dish a little ZING!

Top with a little Taco Seasoned Cheese and you have a diet - healthy dish that looks fantastic, costs can be as low as $10 for 8 servings (watch those sales, I always stock up on Ro-Tel, Frozen Vegetables, basic Pasta and cheese when I see them on sale, almost making this a pantry meal).

Of course this is only a winner if it has the right taste.  This is a Tex-Mex type dish. The Ro-Tel Tomatoes have Green Chilies mixed in to add a spice (diet food does not need to taste diet).  Add additional seasonings to taste (I always add Cumin anytime I cook with Tomatoes) and you have a filling dish with lots of flavors that your family will love!

And of course it makes a beautiful dish to take along to any big PotLuck style meal, as a take along dish for a family gathering.  Bright, colorful and tasty combination!

Enjoy indeed


 OK... Here's what I did...


Chicken and Veggie
Pasta Casserole


Ingredients
  • 2 TBS Olive Oil
  • 1 Medium Size Onion, Large Dice
  • 1 Medium Size Green Bell Pepper
  • 2 to 3 Cups Cooked Chicken, diced (I used the emat from 1/2 a Rotisserie Chicken, can substitute 2 Chicken breasts (cooked and diced).
  • 3 Cloves Garlic, Minced
  • 2 Cans, NOT Drained (10 ounces each) Ro-Tel brand Chopped Tomatoes and Green Chilies
  • 1 Can Cream of Mushroom Soup, undiluted
  • 1 TBS Cumin Spice
  • 1 tsp (Optional - To taste) Chili Powder
  • 1 Cup Frozen Peas (thawed under HOT water for a few minutes).
  • 1 CUp Frozen Corn (thawed under HOT water for a few minutes).
  • 1 Pound Cooked Elbow Macaroni Pasta, Cooked Al Dente, 1 minute less than advised on the box
  • 8 Ounces Taco Spiced Shredded Cheese
Cooking Directions
  1. Preheat oven to 350 degrees. Prepare a large 9X13 Casserole dish with non-stick spray. Cook the pasta according to the directions on the box. Be sure to under cook the pasta slightly. It will finish cooking as the casserole cooks.
  2. Heat the Olive oil in a large skillet over medium high heat. Add the diced Onion and Bell pepper and saute for about 5 minutes until peppers are soft and the onions are translucent.
  3. Add the cooked Chicken and Garlic to the pan and saute for another minute.
  4. Add the Ro-Tel tomatoes and the can of Soup. Season with the Cumin and optional Chili Powder.. Stir to evenly mix.
  5. Run the corn and peas under HOT water for a few minutes to thaw. Add Corn and Peas to the pan and mix well.
  6. Dump the cooked pasta into the casserole dish. Add the contents of the Pan, covering the pasta evenly. Spread the cheese over the top.
  7. Bake COVERED with aluminum foil for about 45 minutes until the sauce is bubbly. UNCOVER and bake an additional 15 minutes, allowing the cheese to get golden brown and delicious.
  8. Let rest for 5 minutes, serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, January 19, 2016

Drunken Sriracha Aioli - FAST and EASY - 52 Grilling Time Secret Extras


Here's a wonderful little condiment, fast and easy to make yet LOADED with flavor.


The flavored Mayonnaise features that famous Red Rooster Asian themed (but American Made) hot sauce - Sriracha!

But there is an extra level of Asian influence... Add a shot of Sake' (Japanese Rice Wine) to the mix.

Not the least of all, it makes a great conversation piece when you announce your "Drunken" sandwich.   A sure hit for any upcoming party events (Say the Superbowl!).

I recently made a wonderful sandwich, a Vietnamese Banh Mi
Drunken Crispy Chicken HERO !!!
and featured this sauce as a star in the mix!  The sandwich combines crispy fried chicken thighs (more Sake') along with some sweet pickled vegetables..  A good time to add a little "HEAT" spice to the mix and this fancy Mayo sure did the trick.  A WONDERFUL addition to any Party Sandwich!


 OK... Here's what I did...

Drunken Sriracha Aioli


Ingredients
  • 3 Medium Cloves Garlic, Smashed and Minced until it makes a paste
  • 1 Pinch Sea Salt
  • 1 TBS White Vinegar
  • 3 TBS Sriracha Sauce (the Rooster Sauce)
  • 1 TBS Sake' (Japanese Rice Wine)
  • 1 Large Egg, I used a chilled egg fresh from the fridge
  • 1 Cup Canola Oil
Cooking Directions
  1. In the small work bowl of a food processor, add the Minced Garlic, Sea Salt, Vinegar, Sake', Sriracha and egg and process for about 30 seconds until a creamy orange mixture appears.
  2. Through the feed tube, with the blades running, add a slow drizzle 1/2 Cup of the Canola Oil, a steady stream about as thin as Angel Hair Pasta. Add the second half cup a little faster (stream as thick as a chopstick).
  3. After about 2 minutes, all of the oil should be added and your fresh made mayo should be thickened, creamy and spreadable.
  4. Taste, add additional salt for savoriness, vinegar for tartness or Sriracha for heat. Allow the sauce to rest covered in the fridge for 30 minutes for all of the flavors to mix.
  5. Serve as a condiment and ENJOY!

******************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, January 13, 2016

Drunken BRISKET Sliders (Onlly 3 Ingredients (Plus a Dry Rub)) - 52 Church PotLuck and Catering Recipes


I love Brisket... Slow roasted, slow smoked... Toss in a Turkey Roaster (You knew it was good for other things besides turkeys)...  Anyway you like and you get such a rich flavor of fork tender juicy meat.

This recipe is my GOTO Winter Brisket recipe.  It is roasted in the oven overnight (low and slow remember). And when finished simply is the most tender piece of beef you have ever eaten.   LOADED with flavors from the inside out.

First, a word about injection... EASY is that word.

If you only intend to make this once as an experiment, there is a company called "Cajun Injector".  They manufacturer and sell not only an already made injector sauce but along comes a disposable injector (Looks like a syringe).  For about 10 dollars you can get a good injected sauce (Internal marinade), but also the delivery system.  Almost any well stocked large grocery store will stock the Cajun form of the injection marinade.  A large outdoor sportsman store (Think Cabelas or Bass Pro Shop).  If you can't find one of those, of course Amazon.com will be able to help.  They have a large section of their store devoted to outdoor cooking and how to make wild shot game tasty... including over a dozen flavors of their Cajun Injection,

BUT, once you get the hang of this and more importantly, once you taste this dish you will want to get more serious about injecting.  That's when you can start making your own sauce (recipe below).  But when you do that you will need to supply your own needle.

      

Once you get your own injector (and for over a year I simply reused the Cajun Injector disposable syringe before I bought a more permanent (and easier to clean) needle); you will fall in love with the idea of injecting a marinade inside your meat.  Butterball turkeys have been doing this for years and made themselves the largest selling brand of turkeys.

My 3 ingredient marinade adds Butter for a butter tender brisket, a bottle of Beer (See, the "Drunken" meat comes in here).  Beer adds lots of flavor to the meat.  People have been marinading in wine for centuries... time to add a beer marinade to your repertoire!

Love the idea of sliders.  It is a tricky way to make brisket stretch.  Adds deliver system (hand held) and gives you an opportunity to add a condiment bar (Pickles, BBQ sauce, Fancy Mayo and Aioli, Lettuce and something new you like!).

Pound for pound, this is about as easy as it gets considering the HUGE payoff in flavor.  Even in the worse snowmagedon, friends and family will beat a trek to your doorstep (Tell them to bring a shovel)!

And ENJOY!


 OK... Here's what I did...

3 Ingredient
Beer Brisket Injection


Ingredients
  • 1 Bottle Beer (I used Boulevard Unfiltered Wheat). Room temperature
  • 1 Cup Apple Juice
  • 1 Stick Butter, Melted
Cooking Directions
  1. Trim the brisket first,
  2. Melt the Butter,
  3. Whisk together the beer, juice and butter
  4. Inject every square inch, top bottom and sides of the Brisket.
  5. Allow to rest for 30 minutes before adding the Dry Rub.
  6. As Always, ENJOY!
Use a store bought BBQ Rub (or make your own)

Cooking Directions for the Brisket...
  1. Generously apply Rub to every exposed part of the brisket, top, bottom, sides, ends.
  2. Wrap in plastic wrap and allow to come to room temperature, about 1-2 hour
  3. Roast the  brisket LOW and SLOW... bake in oven, 20 hours at 225 or until internal temperature is 195 degrees.          
  4. Wrap in Aluminum Foil and keep in an ice chest (no ice) for up to 4 hours until rest of the meal is ready.  Brisket will stay warm enough to serve and will actually get even more tender during this wrap rest time.
  5. Slice, make your sandwiches Serve warm and ENJOY!

*************************************************************************

So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
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Tuesday, January 12, 2016

Creamy Lemon Fettuccine Alfredo with Ham - 52 Authentic Italian Recipes


And here's another "Party's over" dish...

Double click the
photo above for a
Link to this recipe
Holiday Ham.  I've got a great one... see the photo to the left.  Those are pistachio nuts, mixed with mustard, brown sugar and even a little bourbon.  Just as good as it sounds.

It's very sad when I run out.  Tastes great just as a sandwich, add a little leftover cranberry sauce, maybe use some cornbread.  I could eat that all day long.  But I do save the last couple of slices to make this as one of my last Holiday meals.  And if you haven't picked that crunchy pistachio topping off the leftover ham during any midnight fridge raids, go ahead and add that to the pot.

For this recipe I did break out my fresh made pasta roller.  Of course you can use a store bought pasta.  the sauce works great with a Campanile shape (kind of a corkscrew shape with a hollowed out tip) that loads each bite with extra sauce.  But winter is a great time to get inspired with the fresh made idea...

Double Click this image for a
Link to a Fresh made Pasta
"How-To"Tutorial
I really am enjoying making fresh pasta...

It is not at all difficult, yet very dramatic and such a different taste from dried pasta.  thicker, more chewy.  But also when made fresh, the still clinging starchy pasta water allows the sauces to cling better to the pasta.  This allows you to serve the pasta without a great deal of sauce.  Less sauce, a balance of tastes of pasta and sauce, a balance of texture.  So completely different from what I was used to.

OK... as to this recipe... LOVED IT!

This particular sauce has a reputation for being very heavy and loaded with calories.  Well, i have seen many dishes of this swimming in sauce.  But when researching this I found that Italians believe less is more, balanced is better and this sauce is best simply flavoring the pasta, not overwhelming it.  You want this sauce coating, but not pooling on the plate.

Making a pasta dish from your leftovers is a terrific way to stretch the holiday flavors as well as stretch your food budget.  Use up those leftovers in the fridge (Red Peppers, shallots (or onions).  If you have mushrooms... add them.  Pasta recipes can be more of a guideline...

Leftover Pasta dishes... LOVE EM!

Enjoy!


OK, this assumes homemade pasta, and in the recipe I will give directions for the timing so the pasta and the sauce are ready to merge at just the right time.  I have already posted my Basic Pasta Recipe with tips,  If you are making your own pasta, take a quick look at that.  Of course this works fine with dried pasta as well.  Try a Campanile shape (kind of a corkscrew shape with a hollowed out tip) to hold the sauce better.

OK... Here's what I did...

Creamy Lemon Fettuccine Alfredo with Ham


Ingredients
  • 1 Pound of Fresh Made Pasta (not yet cooked, but water boiling and ready)
  • 2 Cups Ham sliced and cut into strips
  • 1 Medium Shallot, Minced
  • 1/2 small Red Pepper, cored, seeds removed and minced
  • 1 TBS Olive Oil
  • 1 Cup Half and Half
  • 1 Large Egg Yolk only, whisked
  • Zest of 1 Lemon
  • 1/2 Cup Fresh grated Pecorino Romano Cheese
  • 1/2 Cup Pasta Water
  • Large Pinch Salt
  • Several turns of a Pepper Grinder
Cooking Directions
  1. OK, from beginning to serve, this only takes about 5 minutes to make the sauce, add the pasta and coat. So have everything prepped and ready before starting.
  2. Have a LARGE pot of salted water boiling, ready to cook the pasta.
  3. Just before you start to cook, have all of the pasta made and cut into Fettuccine noodles.
  4. In a LARGE saute pan, Heat 1 TBS Olive Oil over medium high heat until just before the oil starts to smoke. Add the shallot and minced red pepper and saute for 2 minutes. When the shallot just starts to turn almost clear, turn the heat down to medium, add the Half and Half and whisked egg yolk to the shallot and mix.  Add the Ham and stir to coat.
  5. Add the pasta to the boiling water now. Fresh pasta only takes about 3 minutes to cook. When it all floats, it is done.  If not using fresh pasta, prepare as directed on the box BUT cook for 1 minute less than listed (Pasta will finish cooking in the sauce)
  6. Just as the pasta finishes, add the Lemon Zest and Cheese to the creamy sauce and stir. The sauce will be thick at this stage.
  7. Pull the pasta out of the water (but do not discard all of the water). Immediately add to the sauce (you want the pasta still wet from the starchy water. It helps the sauce to coat.
  8. Mix well. Add 1/2 cup (more if needed) of the pasta water to the sauce. Continue to mix until everything is well coated.
  9. Taste, as needed, add salt and I like mine very peppery, so I always add several turns of a pepper grinder.
  10. Serve immediately, Garnish with a bit of slivered fresh Basil warm and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

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