I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Got some orange beets, butternut squash, red and orange peppers and red onions from Misfits and had just receive some pork chops from Butcher Box so I figured this would make a good meal.
I like to do a quick brine soaking in salt, sugar and water for about 15-20 minutes. Keeps the meat moist especially if grilling outdoors. Then I take a preheated cast in pan and pan sear one side for about 4-6 minutes flip and finish in the oven. Make sure you dry the pork chops with paper towel then salt and pepper before you place in the pan. if you don’t do this you will end up streaming the meat rather searing. This time I had some red wine left over from a nice basket off goodies I got from my retirement party at work. So when I placed in oven I poured the remaining about a cup in the pan and roasted for about 4-6 minutes until done. Hey it was either have a second glass of wine or try something new. My theory was it would braise but silly me braising is done on low heat so the wine quickly evaporated. However, the taste of the wine did come through so it was not a total maitake.
I had already roasted the veggie in a 425 oven.
The veggies as mentioned above, were tossed in oil and spices but I added 2 tablespoons of apple cider vinegar and roasted until done turning half way through total time about 25 minutes. Really like the addition of vinegar.
For Christmas Lyn got me a taste of Texas, Austin Texas to be exact Blacks BBQ . It had been years since I was there, but it did not disappoint. It came frozen so after it defrosted, I followed the simple directions to reheat. Wrap in tin foil place on pan * into a preheated 350 degree oven for 45 minutes to 1 hours until internal temp was between 110 and 120. I stuck in my remote temp gauge and began to prepare my Texas style BBQ sauce. Once it came to temp, I added another step and wrapped the whole thing, foil and all, in a towel and place in a small cooler with lid closed. It was in there for maybe 3 hours. Placing it wrapped in a cooler let it sit and absorb the juices and when I took it out it passed the flexible test gently dropping on each side. Ok enough about the brisket here is the sauce, a friend of mine in Dallas taught me this recipe which I have tweaked since.
* I like to preheat the pan in oven rather than throwing in cold pan.
1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 dash of Black’s original pepper sauce (optional)
In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer until you sell it could be less time. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. I placed in the blender after, but this is optional. This comes out as a thicker sauce. I stored in a small canning jar.
I had a bowl full of cherry tomatoes, a yellow pepper and a pound of 90% burger from wholefoods and even though Lyn is not crazy about this dish I had a craving. So in this case the heck with her its all about me this time. I grew up calling a similar dish American Chop Suey so I based it a lot on my recipe but i’ve seen it been called Goulash so since this was different I ‘ll call it such.
1 lbs of hamburger
Maybe 30 quartered cherry tomatoes
One yellow bell pepper cored and chops
2 stalks of celery thinly sliced cross wise.
1/2 cup of Lyn’s pasta sauce which included a splash of water maybe 1/4 cup worth
1 tablespoon dried oregano
1 tablespoon basil
A pinch or so of red pepper flakes, depending how spicy you like it
I tired something I read on browning the burger and I have to say I think it worked. I flatten the burger out and place on the preheated pan on high with a little oil and browned on that side for a few minutes over medium, turning down the heat to medium as soon as it hit the hot pan.
Flipped it and then started to break up into smaller chunks. this did as I read kept the meat moister. I used to immediately start to chop up the meat. I had already added the pepper and celery and by the time the meat had browned they were limp but still had a little bite to them. Mine was 90% lean so there was very little fat render if you used 80% or lower then drain the fat out.
I then added the spices , tomatoes and sauce mixing well and brought to simmer then stirred occasionally.
In the meantime I had a plan I was going to freeze a lot of the meat mixture for a quick easy future bachelor meal so instead of cooking the one pound of elbow pasta I only cooked up 1 cup. and I only cook for 5 minutes.
When the pasta was done and bowled I scooped the meat mixture on top, mix to coat well it up and then being raised by my dad squirted some ketchup on it. I know I know I know.
It was quick and easy but did create a bunch of pots and pans but well with. Lyn shook her head and had a salad for lunch.
1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
1 cup walnuts
1 cup raisins
1/2 cup fresh orange juice
1/4 cup kosher red wine (such as Manischewitz)
1/4 cup honey
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
2 crisp apples (such as Gala or McIntosh), peeled and roughly chopped
I chopped and mixed everything I did not have Manischewitz so I had a open bottle of Sullivan cabernet which worked very nicely.
1 5 to 7 lbs cornedbeef
1 cup ketchup
1/4 cup apple cider vinegar
1/3 cup firmly pressed brown sugar
2 tablespoons Dijon mustard
Cover the cornedbeef in water bring to a boil with without the spice package.
Drain water and cover agian add then peppercorns and cloves and the spices usually packaged with the cornedbeef. Simmer for about 4 hours or until fork tender.
While this is simmering combine the ketchup, vinegar, sugar and mustard and heat mediummhat until bubbly. I might also add a small amount of the pineapple juice.
Place in roasting pan and slather with the sauce, cover with either crushed or sliced pineapple. Roast about 30 minutes basting with left over sauce occasionally. I Like to finish off under broiler for a few minutes.
Matzo ball soup
I grew up with a very brothy soup with sliced carrots. I will use box of matzo ball mix but add about 1/3 cup of soda water for a light and fluffy texture. I used maybe 2 tablespoons of oil. Very similar to this
So whole foods had whole organic chicken on sales so we bought 2. I went to make a quick butter milk brine but the powered buttermilk can was empty. So I made a quick yogart brine put one chicken in the fefrig. While we were out later grabbed a new can of buttermilk came home and did the other in that. Now we have 1/2 of each for meals this week. Made this before https://stevesacooking.com/2017/11/07/buttermilk-marinated-roast-chicken-recipe/
There is just so much that can be done with left over roasted chicken always ending with a soup or freezer broth.
Like most I cook pretty much the same things over and over with small changes here and there. I was in a rut, sort of and wanted something different. I had some wholefoods stew meat in the freezer and had recently cooked one of my instant pot favorites Thicker Instant Pot Chili so beef stew was not on my list. I remembered the Texas chili I made and said maybe I’ll make a variation of that. I looked at some recipes for ideas and went to work.
1 1/3 pounds stew meat, diced into ½ to 3/4-inch cubes – I had a little over 1 pound
Kosher salt and freshly ground black pepper, to taste
1 red onion, diced
4 cloves garlic, minced
Big spoon full of sliced jalapeños for the jar, then minced
1 (14.5-ounce) can diced tomatoes
About a cup of Lyn’s pasta sauce – got to use what’s on hand. (subbed for tomato sauce)
2 tablespoons chili powder
1 (15-ounce) cans kidney beans, drained and rinsed
Shredded Monterey Jack cheese, for serving
Sour Cream, for serving
Chopped Avocado, for serving
Season stew meat with salt and pepper, to taste.
Let sit for about 10-15 minute
Pat dry with paper towel
Heat olive oil In Instant pot on sauté
Add stew meat and sear until browned, about 2 -4 minutes. Add onion, garlic and jalapeno, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1 to 1 ½ cups water.
Seal the instant pot and choose Chili button set for 30 minutes
Let natural release
Serve with shredded Monterrey Jack cheese, a dollop of sour cream and avocado maybe corn bread or chips, if desired.
I only had some left over Garlic toast and you got to use what you have, Mike, my son came over to do his taxes and laundry he did not mind at all.
It’s hard to say where the heat came from but I might try less chili powder or jalapeños next time. Mike likes it hot said it was really good. I would like to make it a little thicker just my tastes.
Saw this on America’s Test Kitchen and tried once before but had a crustier bread, it was good. Trying again tonight with a lighter airier bread.
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1 teaspoon garlic powder
1 teaspoon water
8 tablespoons unsalted butter
½ teaspoon salt
⅛ teaspoon cayenne pepper
4—5 garlic cloves, minced to paste (1 tablespoon)
1 (1-pound) loaf soft Italian bread, halved horizontally
A 12 by 5-inch loaf of supermarket Italian bread, which has a soft, thin crust and fine crumb, works best here. Do not use a rustic or crusty artisan-style loaf. A rasp-style grater makes quick work of turning the garlic into a paste. The amount of time needed to brown the bread after flipping it in step 3 depends on the color of your baking sheet. If using a dark-colored sheet, the browning time will be on the shorter end of the range.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine garlic powder and water in medium bowl. Add 4 tablespoons butter, salt, and cayenne to bowl; set aside.
Place remaining 4 tablespoons butter in small bowl and microwave, covered, until melted, about 30 seconds. Stir in garlic and continue to microwave, covered, until mixture is bubbling around edges, about 1 minute, stirring halfway through microwaving. Transfer melted butter mixture to bowl with garlic powder–butter mixture and whisk until homogeneous loose paste forms. (If mixture melts, set aside and let solidify before using.)
Spread cut sides of bread evenly with butter mixture. Transfer bread, cut sides up, to rimmed baking sheet. Bake until butter mixture has melted and seeped into bread, 3 to 4 minutes. Remove sheet from oven. Flip bread cut sides down, place second rimmed baking sheet on top, and gently press. Return sheet to oven, leaving second sheet on top of bread, and continue to bake until cut sides are golden brown and crisp, 4 to 12 minutes longer, rotating sheet halfway through baking. Transfer bread to cutting board. Using serrated knife, cut each half into 8 slices. Serve immediately.
The lighter bread toasted a little quicker than I thought but was still good. I guess I’ll just forget about my love handles and keep trying till I perfect this.