Meat

Reign on Brisket on Rye Halftime Sandwich – Week 8
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Reign on Brisket on Rye Halftime Sandwich – Week 8

There was a chill in the air and a game on Sunday so I felt a Reign on Brisket sandwich was a good choice.  It was more thinking out loud since I did not have a brisket and the one at the store did not look that good. I conceded to next week but when Lyn came home from her errands with a flat cut brisket I had my game plan down.

I usually use a Dutch oven for brisket either on stove top or in the oven but I wanted to go out and not have it on my mind that I had to get back so I grabbed our crock pot figuring I can put on low and disappear all day coming home to a house filled with the smell of yummmm. This is a torture because I like to let it sit overnight before reheating and eating. Never mind the fact that I started around 2 PM which meant low on crock pot was at least 6-8 hours of cook time.

Ingredients

  • One  4 Lbs. flat cut brisket
  • Large onion – cut in chunks
  • About 6-8 carrots – cut in chucks
  • About 10 celery stocks – cut in chucks
  • 1 clove garlic –  slightly crushed
  • 1 cup red wine I had some Merlot
  • 2 cups beef broth
  • Salt and pepper to taste
  • 1 loaf of Rye bread
  • Red onion relish

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How

Add a small amount – olive oil over medium high heat – we bought one of those crockpots that you can brown on the stove top in the pot – love it. If you don’t have one then you can brown in a pot just remember to scrap up the brown bits when you deglaze in the vegetables

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Salt and pepper the fattier side of brisket to taste and put that side down in pan listen to that sizzle.

Salt and pepper the top and after 2-3 minutes when bottom is browned nicely flip over and sear for another 2-4 minutes

Remove brisket to platter add all the vegetables and sauté for about 2-4 minutes add Merlot and cook down for about another 2-4 minutes

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Place brisket on top of vegetable and place in crockpot.

Pour the 2 cups of beef broth in cover and cook to low 7-8 hours.

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If you were using another pot to do searing and vegetables transfer veggies then the brisket

I cooked about 7-8 hours transferred to container, let cool and then cover and place in frig overnight.

The next day I sliced in about ¼” while reheating the gravy, added the meat and let sit.

 

There are two schools of thought on this some like to slice the night before and store in the gravy I go either way, this time I waited.

When ready I prepared the sandwich

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Layered the brisket, drizzled with some of the gravy making sure some got into the bread, top with red onion relish served with home mad dill pickles and garden tomatoes.

Brisket Sandwich

Sat down for the second half and watched the Pats fall apart just like the slices of brisket except that melted in my mouth.

Similar dishes from Stevesacooking

Smoked Wilfork Tender Brisket

My Favorite Brisket recipe

Beef Brisket with Caramelized Onions and Merlot Sauce

Meyer Lemon Brisket with Pomegranate Gremolata

Flat, Single or First cut Brisket Jewish style

Cubano
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Cubano

OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?

Cubano Epicurious | August 2013

by Jose Garces
The Latin Road Home

Yield: Makes 4 sandwiches

ingredients

Roast Pork

  • 2 Tbsp kosher salt + 1 Tbsp
  • 2 Tbsp granulated sugar
  • 1 Tbsp ground mustard
  • 2 lb boneless pork shoulder, tied in an even roll
  • 1/2 cup Dijon mustard
  • 1 tsp ground mace
  • 2 Tbsp freshly ground black pepper
  • 1 Tbsp Spanish smoked sweet paprika

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Sandwich

  • 4 (6-inch) light crisp-crusted bakery rolls
  • 2 Tbsp Dijon mustard
  • 3/4 lb best-quality domestic ham (unglazed), thinly sliced
  • 1/4 lb Swiss or Gruyère cheese, thinly sliced
  • 1 large dill pickle, thinly sliced lengthwise
  • 2 Tbsp unsalted butter

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preparation

To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.

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Source Information
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Lazy, Crazy days of Summer set in on me
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Lazy, Crazy days of Summer set in on me

Some of this summer’s adventures in cooking

Lazy, Crazy days of Summer set in on me, more the lazy when it came to posting so here is a catch up. This is more for me I can look at the pictures and say OH yeah that was good remember  how I did it and repeat.

Roasted Spiced Pork, Figs and Onions
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Roasted Spiced Pork, Figs and Onions

We made this in June or July but I have been taking the summer the way it should be laying back and relaxing so no posting. Today is the first official day of Fall so here I am. Lyn found this recipe in Prevention Magazine so we tried. The first time I had rather large onions and the slices in my opinion were too large so the next time I sliced thinner and it worked out nicely. Also I would quarter the figs length wise my mind automatically goes the opposite. This was not only fast – good for a week night meal-but tasty.

Note the first time we made I had no red onions just sweet white so we tried anyway both were good but I prefer the red.

Prep to table about 20 minutes

 

Ingredients:

  • 2 Red Onions  – cut into eighths or sixteenths depending on size of onion (also tried sweet white)
  • 6 fresh figs – quarter
  • 1 lbs. trimmed pork tenderloin sliced ¼” slices
  • ¾ tsp. cumin
  • ¼ tsp. each salt and pepper
  • ½ cup dry red wine

Sorry did not have picture of ingredients with red onions

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How:

Combine the cumin, salt and pepper in plastic bag add pork and toss to coat

Heat fry pan (cast iron would work best) with olive oil spray over medium-high heat.

Add pork and cook, turning, until golden brown and cooked through, about 4 minutes.

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Transfer to plate, cover and keep warm.

Coat skillet with olive oil spray and cook onions and figs stirring until tender, about 7 minutes.  May take a little longer if you are not using a cast iron pan.

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Add ½ cup dry red wine and cook until reduced to 2 Tbsp., about 2 minutes.

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Serve alongside pork on platter.

rOASTED POEK TENDERLOIN, RED ONION AND FIG100_2026

Dont’a Touch My Taco and Shredded Chicken Treats
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Dont’a Touch My Taco and Shredded Chicken Treats

Week 3

When watching football you don’t want something that will make you miss that play, instant replay is not quite the same.  While eating these make perfect mouth popping eats or two bites for the ladies. Not only are they easy to eat but quick to make. I kind of threw this together so the measurements are estimated

Loosely based on about 3 recipes I read.

 

Ingredients

1 chicken breast I had ½ rotisserie chicken and I have talked about using left overs

1/2 pound ground beef

Mrs. Dash southwest seasoning

Hot sauce

¼ green or red pepper diced

2-4 tablespoons  chopped cilantro

Pepper to taste

1 package of wonton

Salsa – I used homemade

Shredded Monterey Jack Cheese

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How

Preheat oven to 400 degree

Sauté the hamburger with a couple of shakes of Mrs. Dash when cooked add remaining cilantro, peppers, and some hot sauce, mix and set aside

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Using two forks shred the chicken and mix with half the cilantro, peppers, a shake or two of Mrs. Dash and hot sauce, set aside.

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Using mini muffin pan place a wonton wrapper in each cup crimping slightly.

You can use a spoon or as I did my hands and place about 1 tablespoon of chicken mixture in each cup, top with salsa and then shredded cheese . Repeat with second tray and meat mixture.

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Bake at 400 degree  6-8 minutes

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Now plate and eat

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You could do this with BBQ sauce as well…I can taste them now….

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WATCH: A Message From the Future

WATCH: A Message From the Future

Message from Future

Buffalo Bufallo Burgers
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Buffalo Bufallo Burgers

We have been suffering from a heat wave and after the 5th day of over 92+ degree temps we decided to forgo our normal Sunday walk at the Wrentham  Mall which is one of those out-door discount malls, flat and if you walk all the lanes is a one mile walk. Yesterday we did the Natick Mall this is a good one inside and if you do top and bottom is 2 miles. Yep we both like to walk but with the temps and humidity the way it has been we also like to be comfortable. Early in the week Vermont and NH were much cooler and no humidity and we did go to Nebo’s new location which was right on the water front so while we waited for them to open we sipped wine and gazed out over the harbor enjoying the cool breeze but most especially the smell of salt air. Anyway before I drift to far from my point we decided today to go to Solomon mall but half way there I asked why not Wegman’s it is huge and a bet just about 1 mile if we did all the isles, besides we needed a few things. I ask you what weekend is a weekend without visiting at least 3 grocery stores each with their own specialties.  As we walked picking up this and that we saw the ground buffalo still at $7.399 for a 1lb package all the other stores were at $9.99 so I figured we would use at some point. Oh I was right the walk was just over 1 mile. Tonight just before the thundered and rain rolled in I quickly made some patties roasted some corn and prepared dinner. I was not going to post this but it came out so good I decided it was a keeper for me, hence not a lot of pictures.

 

Ingredients

  • 1 lb ground buffalo
  • Salt and pepper to taste
  • 2 tablespoons bread crumbs, you could use some crunched us puffed brown rice
  • Some slice Jalapeno that I diced
  • 1 tablespoon of the Jalapeno juice from jar.
  • Small amount of smoked maple cedar to melt on burgers

 

Roasted Corn salad – I have made this before but every time it is different here is another version

  • 1 can black beans drain
  • 1 Red bell pepper chopped into bean size pieces
  • 1 Yellow or orange bell pepper chopped into bean size pieces
  • Salt and pepper
  • Jalapeno rough chopped
  • 2 teaspoons juice from Jalapeno jar
  • 1 tablespoon or so of 18 year old balsamic vinegar
  • Chopped fresh cilantro
  • 2 ears of grilled corn

How

Burgers

Combine all ingredients and mix well set aside and let sit

I added the breadcrumbs because it is a leaner meat and the bread crumbs help retain some moisture

Form 4 patties

Grill on preheated oiled grill for about 4-5 minutes

Flip top with the cheese continue to cook 4-5 minutes

Take off grill and cover loosely let sit 4-5 minutes

off the grill

 

Roasted corn salad.

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Shuck the corn rub with olive oil put on grill turning occasionally until the corn is slightly charred in spots.

Set aside until cool enough to hold.

In the meantime chop the peppers and combine all ingredients

I like to take a small cup inverted in the middle of the bowl place the con bottom down and cut the kernels off the cobb with a sharp knife following the cob. This way they fall into the bowl. Now combine mix completely. You can server right away of refrigerate and the flavors should come together. I say why wait that’s what left overs are for.

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BBQ Oven Baked Rib for Gloria

A long time ago I had to stop eating fatty foods they started to do a number on my stomach. A few things made me decide to go for it this year, 4th of July with Lyn asking what are we going to BBQ and Gloria who recently found my site and wanted to know if I had any good rib recipes.  To be truthful the last few times I made them I bought the precooked and just reheated, added my own sauce and there you had it quick and easy but I used to cook these and still had the how in my head.  Last year I won a contest with my pulled pork and root beer BBQ sauce so I still have it in me. Then Wholefoods had St. Louis Style ribs on sale and I grabbed a slab, gave it a rub down and let it sit in the frig until yesterday.  Cooking ribs are relatively easy just time consuming that being said there is a true art to cooking the perfect rib and I am still trying to master that I lift my smoker lid to all those that have satisfied my taste bud in my travels. I remember the road trip my brother and I took bringing Mom and Dad’s car down to Florida for them we had ribs all the way down each a different taste treat. I have to say there was a gap of eating ribs for me after that trip.

Ingredients

  • 1 Slab of St Louis style ribs about 2 lbs.
  • Rub – had a can of smoke house rub

How:

Remove the white membrane from the bone side of slab peeling it off with your hands (optional)

If you did not remove the membrane poke several holes in the bone side

Liberally apply the rub of your choice to all sides and give it a good rub, wrap in plastic wrap and refrigerate at least 8 hours, I prefer 24+ in this case it was 48 hours.

apply the rub

I take two sheets of aluminum foil and join along the sides to make one large one, repeat and lay the 2nd on top.

Place the slab meat side down and fold the tinfoil to make an air tight package. Place on a cookie sheet and bake at 225 to 250 for around 2 hours – until tender and the meat is pulling off the end of bones.

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Remove from oven, open foil and drain the liquid.

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Now brush BBQ sauce of your choice on all sides, you don’t need a lot.

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Here you can either turn heat up to 350 and cook for about 20-35 minutes or as I did move the slab to the cool side of the gas or gas grill and cook flipping once or twice for about 10-20 minutes

I cut the slab in half before the grilling, making it easier to flip and remove.

I was grilling some swordfish also and one of the apple smoke chip cans smoking away. (Drives the neighbors up wind crazy)

Remove cover loosely with aluminum foil and let sit for about 5 minutes, goes for the swordfish also.

Server up take a snap chat and send to you Mike and Laurel who were driving to Indiana enjoying rest stop food.

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Everything is better with bacon
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Everything is better with bacon

My Sister sent this to me today and I had to shareWoman-skating-in-a-skillet-with-slabs-of-bacon-tied-to-her-feet-2-620x468

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Bison Stuffed Red Bell Pepper
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Bison Stuffed Red Bell Pepper

Last Sunday was father’s day, Mike and Laurel came over which was all I really wanted. I can’t explain how proud of him I am he has done well just want it to take off for him so to speak he has so much to offer and does. Laurel brightens any situation she is always so up and being a foodie puts her in a special place in my heart.  Since I got what I wanted and Mikie was not going to be around for Lyn’s birthday on the 29th I thought why not take advantage of this gathering and throw a surprise birthday party. Laurel, Mike and I thought about it and a new Nespresso maker that Lyn had been hinting about for years is what we decided on. Sunday morning I snuck out at 6:30 AM to pick up the Boston Cream Pie, her favorite, (I don’t bake) that I ordered from Ray & Dick’s Bakery. Then I thought to Facebook message a bunch of family and friends to have them text her Happy Surprise Birthday at 2 PM.  It was success and for someone who normally does not get a lot of texts she was delighted. I love this woman and was happy to see her big fat smile for the text and the espresso maker. So enough of the mushiness.  I cooked Missi’s Dill Chicken with Tomato-Dill Relish and ribs for Father’s day. The ribs I cheated bought pre-cook and wrapped in tinfoil with sauce and baked at 175 for hours and finished on the grill. Being a good father I cooked enough so that leftovers could be taken home which left me with this week of leftover meals. The ribs, I eat fatty meats very limited these days, I dove into on Monday only looking up to wipe my face when they were all gone. Lyn bought some macaroni salad for Sunday which I made a meal of the leftover and diced Dill chicken breast, the Blue Grass Coleslaw also from WholeFoods was added to my regular work lunch salad with chicken and 18 year old balsamic vinegar. That brought me to last night everything gone what to do. We had bought some ground bison and I had frozen two leftover patties so I defrosted them and add a few things to make a Stuffed red bell pepper.

 

Ingredients

  • 1 red bell pepper slice in half length wise
  • 1 carrot grated and minced
  • ½ shallot minced
  • A few cherry tomatoes chopped fine

Minced carrots, shallots and tomato

  • ¼ lb. ground bison

Bison burgers

  • Hoisin sauce
  • Salt and pepper to taste –  I used very little
  • Red pepper flakes
  • Grated cheese – whatever you have on hand – I had parmesan

How:

Sauté the shallot and oils in a little butter and olive oil until shallots are slightly transparent

Suate shallots and carrots

Add ground beef and a pinch of hot pepper flakes and cook until brown

Add tomatoes and about 1 tbs. Hoisin sauce

Stir to mix

add hoisin sauce

Stuff the pepper halves and top with cheese

stuff red pepper and top with shredded cheese

Roast in 350 oven for about 10-15 minutes until cheese melts

Then I ate! Was pretty good for a from the gut meal!

Bison Stuffed Red Bell Pepper