Month: January 2012

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Meyer Lemon Brisket with Pomegranate Gremolata

2 years ago we discovered Myer lemons we searched the web for something to cook with them and discovered Martha’s recipe. This has become my wife’s favorite brisket recipes and whenever Myer lemons are in season its brisket time again. Funny the first year it seemed like a very short season but this year they have hung around perhaps they are becoming more popular. Lyn juices these and keeps in the refrigerator and I take my life into my hands if I touch it. I suggested that we save the zest in the freezer to use when needed and it seems to keep ok although I like the fresh zest.

Meyer Lemon Brisket with Pomegranate Gremolata

Meyer lemons give this brisket a slightly floral, not sour, flavor and aroma. Pomegranate-studded gremolata adds juicy bites of color.

Martha Stewart Living, April 2011

 

  • Prep Time 20 minutes
  • Total Time 5 hours
  • Yield Serves 6 to      8

Ingredients

  • FOR THE BRISKET
  • 4 garlic cloves, minced
  • Coarse salt and freshly ground pepper
  • 1 first cut of beef brisket (3 1/2 to 4 pounds)
  • 3 Meyer lemons
  • 1/2 cup extra-virgin olive oil
  • FOR THE GREMOLATA
  • 1/4 cup plus 2 tablespoons pomegranate seeds
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh chives
  • 2 teaspoons finely grated Meyer lemon zest
  • 2 garlic cloves, minced
  • Flaked sea salt

Directions

  1. Make the brisket: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Season brisket with 1 tablespoon plus 1 teaspoon coarse salt and 1 teaspoon pepper, then rub with one-quarter of the paste. Transfer to a baking dish. Refrigerate, covered, for at least 2 hours.
  2. Preheat oven to 325 degrees. Finely zest and juice 2 lemons. Juice remaining lemon. Heat oil in a large Dutch oven over medium-high heat. Sear brisket until browned on all sides, about 10 minutes. Pour lemon juice over brisket, and add enough water to come halfway up the sides of the meat (2 to 3 cups). Raise heat to high, and bring to a boil.
  3. Braise brisket, covered, in oven for 1 hour 15 minutes. Flip brisket, add remaining garlic paste, and continue braising until brisket is easily shredded with a fork, about 1 hour. Stir in reserved zest. Braise, uncovered, for 10 minutes more. (If the sauce seems too thin or not flavorful enough, remove brisket, and bring to a boil until desired consistency and flavor are reached.)
  4. Make the gremolata: Toss together pomegranate seeds, parsley, chives, lemon zest, and garlic. Season with sea salt.
  5. Slice brisket. Serve with pan juices and pomegranate gremolata. Sometimes I do the gremolata sometimes I do not. I have made a quick mild lemon sauce that work but it was from the gut no recipe sorry.
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Pulled Pork Sandwiches

While in the film distribution business I had the great please of being transferred to New Orleans and then Texas offices for 20th Century Fox. I handling the territory including Memphis areas, Louisiana, Arkansas, Florida panhandle, Gulf coast, Oklahoma  and Texas but not the first run houses the small independent owners in the smaller city’s and towns. When I got transfer back to Boston I was a lot heavier and had a fond appreciation for many of the foods especially BBQ. I remember bringing my parents to Sonny Bryant’s in Dallas and my Dad, after taking a look at the outside,  saying quietly to my Mom “I am not eating here again”. We went in, were lucky enough to hit him before he ran out for the day, sat in the old school chairs and devoured some damn good sandwiches. We went back 3 or 4 times before their visit was over. That was beef this recipe is pork but I have those also. I can’t remember where I got this one but we liked it.

Pulled Pork Sandwiches

Prep: 30 minutes and then overnight (preferred)

Cooking: about 6 hours

Serves: 12

For the pulled pork

  • 3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 2 tablespoons sea salt
  • 1- 5-pound pork roast, preferably shoulder or Boston butt
  • 12 hamburger buns, for serving

Mix the spices and salt together in a small bowl, and then rub the spice blend over the pork, cover, and let stand for at least 1 hour and up to overnight in the refrigerator. (In the meantime, prepare the sauce.)

Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6 hours. Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. While still warm, use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. Serve with coleslaw, chips or fries, Ice tea or beer. Yes ice tea, I miss the huge glasses of ice tea served in the south and they always left a pitcher on the table when you ordered.

For the barbecue sauce

  • 2 tablespoons brown sugar
  • ½ cup hot water
  • 1½ cups apple cider vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.

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Flat, Single or First cut Brisket Jewish style

Brisket

If you don’t know a lot about brisket or even if you do my wife got this book for me over the holidays and I have to say it is one of the first cook books I have read starting at the beginning without just jumping to the recipes.

The Brisket Book: A Love Story with Recipes by Stephanie Piersonisket

Flat, Single or First cut Brisket Jewish style

I say Jewish style only because this was the way my Mom the “I’m not a Jewish princess” made it. My Aunt made a totally different style but we won’t go there.

Remember there are Braised, Corned and BBQ style of cooking brisket, in time I will try and give you my full range of recipes. I am still trying to master BBQ or smoking.

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Prep Time: 30 minutes

Cook Time: 4-6 hours until fork tender.

Serves: That depends on you

This is the basic recipe that my mother used to use although she still gasps “you used a recipe” when I tell her I tried a new method, hey you have to get ideas from somewhere right? When you mix a Jew and an Italian Roman Catholic together coupled with our enjoyment to experiment (I’m talking food here, my dear brother) we discovered and still are discovering the full range of brisket. This was once a cheaper cut of meat that needs the slow and low approach. If you treat it right you have something that melts in your mouth. I have never matched what my Mom did but then she never really told us exactly what went in. When it comes to the gravy/ brasing liquid try just about anything but the kitchen sink each time the flavor varies slightly. It’s all personal taste.

Ingredients

  • Flat cut brisket  about 4lbs
  • 4-6 onions peeled and chopped
  • 1-4 cloves of garlic minced or chopped
  • Potatoes and carrots cut into slight larger than bite size pieces
  • 1 ½ cups ketchup
  • ½ cup yellow mustard – have used grey poupon, Trader Joe’s Grey poupon (very hot), spicy brown mustard  you get the idea
  • 1-2 Tbsp. horseradish

Optional

  • There are so many options for the braising liquid make up, here are a few I have added honey, cranberry sauce, beer, cocktail sauce, basically anything  so if I suddenly discover I do not have XYZ there are options.

Directions

Mix last three ingredients (and any others you choose to) together in a bowl or measuring cup.  Sear the brisket over medium high on all sides in a large Dutch oven I start with fat side down, adding some canola oil first if there is not a lot of fat. With fat side up add onions along the sides of the brisket and sauté until translucent. Stirring occasionally so the onions cook evenly, add garlic cook for about 30 seconds to 1 minute you will smell it. Now pour the braising liquid over the top of the brisket covering the whole thing. Cover tightly and lower heat to low so that it simmers for anywhere from 4-6 hours turning half way until fork tender meaning that a fork or a probe thermometer goes in and out of the meat with little resistance. Remember the key slow and low.  I always cooked this stove top then my wife and sister bought me a Le-Creuset pot I just started to experiment with this pot in oven at about 225-230 they run hot.

Cook the potatoes and carrots, I have added to the pot about 30 minutes before I thought it would be done or boiled separately (better control of doneness) and add to the gravy while warming up. Your choice try both let me know what you think.

Serving is also a choice and there are choices, serve fresh out of the pot or sit in the gravy it creates overnight in the refrigerator, my preference, I have tried sliced or not sliced. Mom says it cuts easier if you wait. A benefit of letting it sit overnight is the fat congeals on top and you can spoon it off before reheating.  Speaking of fat, some like it taken off (I just scrap it off with a knife pretty much comes off easily) others leave all or some of it on for serving. I like some fat my wife no so much. Of course serve with plenty of gravy on the side.

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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

One day when I was feeling like a bowl of what Mom used to make, Campbell tomato soup with rice and saltine crackers on the side, I thought she was a genius. I had not had that in years, wonder why, and this is a far cry from condensed soup and white rice but it still gave me that feeling.

Thank you Ina Garten, I saw you make this on your show and it quickly became a staple in our house.

This is a great starter or complete meal on a cold winter day, I have even had a cold bowl in the height of the summer heat. If plum tomatoes are 99 cents a pound it’s a no brainer soup will soon be on the stove. We tried to grow our own last summer but the ground hogs quickly discovered them along with the rest of the garden. I used to put it in canning jars for my parents but as age took over they started opening them with can openers so I switched to screw top Tupperware, even then it was a challenge.

Hope you enjoy as much as I do.

Prep Time: 15 to 30 minutes if you like to talk and goof off when you prep.

Cook Time: 1 hr 35 minutes to 2 hours

Serves: 6 to 8 servings

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions – about 2 onions
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • A good pinch of crushed red pepper flakes about 1/4 teaspoon
  • 1 (28-ounce) canned whole plum tomatoes, with their juice
  • 4 cups fresh basil leaves packed (save small amount for garnish)
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken or vegetable stock

Optional

  • Add a red pepper sliced in half and seeded and white vein removed or two to the tomatoes while roasting
  • 3-4 cups fresh Cilantro or mix of both basil and cilantro.
  • Fresh or frozen corn (use if using cilantro the combo is great)

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper I also add a small amount of dried basil or even crushed dried rosemary. Spread the tomatoes in 1 layer on a baking sheet, drizzle any left oil mixture and roast for 45-55 minutes. I like them to get caramelized.

In an 8-quart stockpot over medium heat, sauté the onions with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown add and garlic for about 30 seconds . Add the canned tomatoes, basil/cilantro, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Return to pot add corn at this time and simmer for about 10-15 minutes until corn is cooked. Chiffonade small amount of the basil and sprinkle over soup when served. Serve hot or cold.

Chiffonade :Arrange the leaves in a stack, roll them up cigar-style, and slice the roll as thinly as you can. The word for this technique (should you care to brush up on your French while you slice) is chiffonade (shihf-uh-NAHD).

I have a friend who put into blender instead of food mill but I think it got too creamy or smooth.

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Gyros Sandwich “Lambie Pie”

I borrowed some pictures from the web for but will put mine in soon

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serve in bread or on a bed of lettuce. You could make french fries, homemade potato chips or we usually have kettle baked salt and vinegar potato chips.

Ingredients:

  • Meat Mixture:
  • 1 lb. ground lamb
  • 1/4 cup minced red onion
  • 1-2 cloves garlic, minced  (depends on how much garlic taste you want)
  • 2 tsp. salt (I did only 1 tsp. salt)
  • 1 tsp. black pepper
  • 1 1/2 tsp. cumin
  • 1/4 tsp. nutmeg
  • 1 tsp. dried oregano
  • I added about 1 tsp. of fresh mint minced.
  • 2 tsp. fresh lemon juice
  • Sandwich:
  • 4 rounds of flat bread or pita. Still looking for the best flat or peta bread to use any suggestions. It has to be soft and pliable. I usually heat mine in low oven or toaster oven. Microwave can make rubbery.
  • Lettuce shredded
  • tomato; sliced very thin or chopped
  • Have also added crumbled feta cheese.
  • Tzatziki Sauce see below

Preparation:

Meat mixture
1. Thoroughly combine all ingredients in a bowl. At first I did this and refrigerated for about 3-6 hours not sure if this helped or not but we were not having until dinner and I thought maybe the flavors would come together. Now that it is a staple Monday night dinner I mix  it on Sunday

2. I roll out on parchment paper until very thin into oblong patty, 1/4″ or thinner. Refrigerate for an hour. Then divide into 4 parts.

3. I tried on broiler but could not get the crispness I was looking for at least with my broiler. I have been grilling it for about 3 minutes per side it got crisper. I might try the new 360 cookware pan Lyn ( my wife)  got us to see how that crisps up. You can see i am still looking for that crispness the open flame spit cooking method gets.

Sandwich

3. Grill patties over a hot fire for 2 – 4 minutes per side.

4. Spread tzatziki sauce down the center of a flat bread round, add a lettuce , add some sliced or diced tomato, some very thinly sliced onion (optional) and some crumbled feta cheese (optional), fold the bread over the lamb wrap with tin foil, and enjoy.

Note: wrapping in foil helps hold things together while you eat it.

Tzatziki” is the Greek name for this yogurt-based sauce recipe.

Makes 1 cup.

Prep Time: 10 minutes

Total Time: 10 minutes

 

Ingredients:

  • 1 cup plain Greek style yogurt
  • 2-4 garlic cloves to taste; roasted and finely chopped (see below)
  • If you want a bit more pungency, add a small clove of finely chopped garlic instead of roasting
  • 1/2 lemon juiced about 2-3 tbsp.
  • 1/4 cup finely chopped cucumber without seeds
  • Salt to taste

Optional:

  • 2 tsp. finely chopped mint
  • A pinch or two of cumin to this.
  • I also have added Dill to mine.

Preparation:

1. Place whole, un-peeled garlic gloves in a small, un-oiled skillet over medium low heat and cook for about two minutes per side – until lightly browned. Peel and chop finely.

2. Combine all ingredients in a small bowl.

Note: The sauce is better if you allow it to sit in the refrigerator for a couple of hours before using.

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Hello World

I think I enjoy the cooking more than eating. There is nothing better than to watch the smile grow after someone’s first bite.