Main Course

Sweet and Spicy Glazed Corned Beef
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Sweet and Spicy Glazed Corned Beef

As I mentioned in my last post International Night – Makeshift Chili and Quesada we are working on a new idea for planning meals at least for us, and although Saturday is supposed to be fish night I went with corned beef and Guiness in honor of St Patrick’s Day. My son used to go crazy for corned beef NY York style deli sandwich so thick that you had to attach hinges to your jaws. In my family we call that a “Muriel Saver Sandwich”. She and Dagwood had that in common.

Anyway I tell you 60 minutes into the dish and the house started to smell soooooo good my stomach started to growl and the end results were great. We had tried Dijon mustard and brown sugar glaze a few years ago and I think I like that slightly better but this one was really good.

Ingredients

  • 1 Tbs. Peppercorns
  • 1 Tbs. Mustard Seeds
  • 4 bay leaves crushed
  • 1 cinnamon Stick broken into pieces
  • 2 tsp. whole cloves
  • ½ tsp. red-hot pepper flakes
  • ½ tsp. ground ginger
  • ¼ tsp. ground coriander
  • 1/8 tsp. ground allspice
  • 4 lb. corned beef brisket first cut (we prefer low sodium) you can use whatever cut you prefer.
  • 2-3 cloves of garlic crushed (depending on size)

Glaze

  • ¼ cup honey
  • ¼ cup chili sauce
  • 4 tsp. horseradish drained

How

Place oven rack on bottom third and preheat oven to 350◦

Combine the first 9 ingredients in a plastic storage bag and crush with rolling pin.

Empty into Dutch oven and place corned beef (I rinse but your choice), fat side up add the garlic and pour in enough water to cover with water. Discard the spice packet that comes with the meat. Cover and place in oven for 3 hours turning meat halfway. I used the Le Creuset Dutch oven and I am still trying to get used to cooking with so I turned the oven down to 300◦ at half way point. Any hints on using these are welcomed.

In a small bowl combine the 3 ingredients for glaze

Remove beef from oven, move the rack to middle and preheat to 450◦

Line a baking sheet with foil and place the cooked corned beef fat side up.

Brush about ½ of glaze over the top and sides of the corned beef. Roast in oven for 15 minutes brushing with remaining glaze about half way through. Glaze should start to caramelize.

Let stand cover loosely for 5-15 minutes before slicing against the grain.

Ingredients  

Now we chose to serve with smashed garlic potatoes and oven roasted Brussels sprouts but you could choose to go more traditional with cabbage wedges and some carrots on the second turning but you may have to adjust cooking time up slightly.

Lyn found this in Woman’s day magazine
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International Night – Makeshift Chili and Quesada

Beet Greens & Fresh Baby Corn In Fiery Red...

We came up with a plan bought a fancy dancy calendar to plot it out.  Frist we were going have each day have a planned meal Breakfast, Lunch and Dinner, there was even spots for snacks I did say fancy dancy did I not. Our theory was that with the week planned out this way we could easily draw up a shopping list. As we looked at it reality began to sink in, I have oatmeal every morning and a salad for lunch the only thing that changes up for me is dinner and maybe breakfast on the weekend. Lyn was in a similar situation so dinners it was. I felt or Lyn felt I felt stifled being held to a specific dish I am a more of a cook from the gut kind of guy, open the cabinets and see what I have.  So we settled for dinner theme of the day Mondays is Sandwich night, Tuesdays leftovers, Wednesdays Vegetarian, Thursday International, Friday breakfast, Saturday is fish except its St. Patrick’s this Saturday so corn beef and Genesis, Sunday – special whatever hits our fancy while shopping.

So let me tell you since we decided this on Sunday night when Thursday came and I panicked on the way home what the heck did I have in the house that would qualify? I got home open both the freezer and frig wide and stared. My eyes caught 2 frozen chopped sirloin burger patties,½ Red bell pepper, onions, some left over tomatoes sauce, cheddar cheeses,  3 whole wheat wraps, baby portabella mushrooms, kale, 1 scallions mmmmmm…..the bell went off in mind Chile and Quesada with some of that left of guacamole Lyn made.   I was not sure how this would come out so I did not measure of take pictures.

I grabbed the patties and semi defrosted in the micro wave, in the meantime I sautéed about a ¼ of a cup of the onions roughly chopped and ¼ of a cup of the red peppers for a few minutes added the meat and broke it into small pieces while browning. When it was browned I added a good double pinch of chili powder, ancho pepper powder, Mexican oregano,  a couple of good shakes of cayenne powder, salt and pepper. Then I added the tomatoes sauce maybe was about a cup and half. Brought to boil and simmer over low it was reduced about half a nice thicker side chili.

While that was simmering I chopped the scallion, 3 mushroom, cilantro and small piece of leftover chicken and shredded the cheddar (divided). I placed all ingredients on ½ of the whole wheat wrap folded and heated up in a nonstick fry pan until the cheese was melted then top with some of the cheddar cover with top to melt the cheese.

I had planned to serve with some of the guacamole but Lyn came home in the meantime and we munched on it with some chips.

I have to say and she will back me up this came out really good that I am kicking myself for not writing it down or taking pictures. Oh well there is always next time.

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American Chop Suey and a bonus Mom’s receipe

Everyone has their own comfort foods, I have many but one of my favorites is American Chop Suey. Last summer when out to lunch with my Brother and Nancy the special of the day was American Chop Suey both my brother and I let out a gasp and our minds were made up. It was a disappointment not what Mom used to make, the taste in my mind was not met. I believe Mike felt the same way. For years I have tried this combination and that never matching my mom who swore she did not remember it had been years since she had made it for us. Then one day I came real close and have stuck to it since changing it ever so slightly every time I make it since I cook from the gut. My wife is not a fan of American Chop Suey so it is not made that often but it was today. Oh ya read below this recipe see what I found.

Ingredients:

  • 1 lb. lean Ground beef
  • 1 onion chopped roughly
  • 2 stalks celery, thinly sliced
  • 1 green pepper cored, seeded and chopped
  • 28 oz. can whole tomatoes
  • 15 oz. can tomato sauce
  • 1 lb. box Elbow macaroni
  • Salt, pepper, oregano, basil, red-hot pepper flakes to taste
  • Ketchup (optional, not for me)

How:

In a fry pan cook hamburger, onion, and celery until meat is browned and the veggies are limp but still have some crunch left. While browning chop up the beef into small chunks. Drain off the grease.

Crush tomatoes by hand over the pan, pour in the juice from the can and the tomato sauce.

Add whatever spices you are comfortable with. I use salt, pepper, oregano, basil, (I suppose a short cut could be Italian seasoning mix) a good pinch of crushed red pepper flakes depends on your hotness taste. Add the chopped green pepper at this point I feel it kept them a little crunchier but I suppose you could add in the first step.

Bring to a boil and simmer for five minutes.

Meanwhile, bring five quarts of water to a boil, add the macaroni, and cook for about five minutes. The pasta should be aldente, not thoroughly cooked. Drain, return to pot and add the contents of the other pan. Gently simmer for five minutes to finish cooking the macaroni and to let it absorb the liquid.

Remove from heat, and put it to the side. I find that letting it sit for at least a half hour lets the flavors really come together I also stir occasionally to help cool and not over cook the pasta.

Ok now I was raised to top with ketchup when served but this is strictly optional, it just does not taste right to me without, what can I say?

Mom’s American Chop Suey (The card was numbered 87)

Mom passed in February and while cleaning out her condo my wife came across a little tin that had Mom’s recipes and there it was American Chop Suey. Now there is no way to know if this was what I had grown up with and how she may have morphed it but here is her recipe.

Maybe someday I will try this but for now I really like mine.

The index card had this information.

2 cups of elbow macaroni cooked 9 min and drained.

Sauté

  • 1 medium onion
  • 1 tbsp. salad oil
  • 1 lbs. chopped beef
  • 1/8 tsp. garlic powder
  • ½ tsp. Accent, salt, pepper

Drain fat and add:

  • 1 can tomato sauce (Hunt’s)
  • 3 cups tomato puree #2 ½ can (does this mean 2 and ½ cans)
  • ¼ tsp. instant bouillon
  • ½ oregano
  • Sprinkle with salt

Cook 10 minutes

Add cooked macaroni; simmer covered 1 hour

Mrs. Lawrence (Harriette) Pearlman – anyone remember her?

Orange Flavored Chicken but Healthier
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Orange Flavored Chicken but Healthier

When I first tasted orange flavored chicken in Texas I loved it, goodbye General Tso’s chicken and swore I would master making it. I kept orange peels in the freezer at all times to add to the dish. I was never able to master it, came close but then I found Trader Joe’s Orange flavored chicken and for a frozen brand it was pretty darn good and yes I became lazy. You could add peppers, stir fried vegetables with a bed of brown rice and you had an instant meal well almost instant it took about 40 minutes to cook. My wife showed me Hungry Girl’s recipe the other day and I liked what I saw I was always looking for healthier alternatives.  So here it is heavily influenced by Hungry Girl who has inspired me many times in the past.

Ingredients:

  • 1/4 cup whole-wheat flour
  • 10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
  • 1/8 tsp. each salt and black pepper
  • 1 small egg or 1/4 cup fat-free liquid egg substitute
  • —
  • 1/4 cup fat-free chicken broth
  • 1 tbsp. cornstarch
  • 1 1/2 tbsp. sugar-free orange marmalade
  • 1 1/2 tbsp. seasoned rice vinegar
  • 1 tbsp. maple sugar or she suggests Splenda (granulated)
  • 1 tbsp. reduced-sodium/lite soy sauce
  • —
  • 1 tsp. chopped garlic
  • 1 tsp. chopped ginger
  • Dash red pepper flakes
  • —
  • 2-3 chopped scallions, whites and crisper greens  about ¼ to ½” size

How:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place flour in a plastic bag or shallow dish. (See below for optional directions)

Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.

Place flour in plastic bag and divide chicken into 3 portions, shake chicken pieces to remove excess egg and place in bag and shake to coat with flour. Shake off excess flour and evenly lay chicken pieces on the baking sheet. You can fold some flatter pieces in half so cooking in even

or

Place flour on shallow dish and a few pieces at a time shake chicken pieces to remove excess egg and coat with flour. Shake off excess flour and evenly lay chicken pieces on the baking sheet. You can fold some flatter pieces in half so cooking in even.

Bake for 10 minutes, or until chicken is cooked through.

In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.

Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions.

    Orange Chicken

Chicken Soup with Black Rice
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Chicken Soup with Black Rice

Friday was coming to a close and the coughs that had been spreading through the office had found me. The boss started this and like in any great organization the rest of us had followed our leader. I was getting ready to leave and he was coming down the hall he heard me cough, stuck his head in my door and asked if I got it too. With a humorous jester I shock my fist in his direction and coughed. By Saturday afternoon I was in rough shape and I was ready for that all time cure Jewish Penicillin, Chicken Soup. I had to use what I had on hand, there was no way I was going out it had been switching from sunny and bright to near white out conditions all day. So I stuck my head in the cupboards and freezer to see what I had.

Ingredients

  • I frozen chicken breast bone in.
  • 3 carrots cut into bite size pieces.
  • ½ larger sweet onion roughly chopped.
  • 3-4 sprigs of celery cut into bite size pieces.
  • 2 cloves of garlic.
  • A little bit of bell seasons. Looked like maybe ¼ teaspoon
  • 1 Tbsp. olive oil.
  • Salt and Pepper to taste.
  • Couple of good pinches dried of oregano maybe 1 Tbsp.
  • Couple of good pinches of dried cilantro maybe 1 Tbsp.
  • 2 bay leaves.
  • 6 cups of water ( I had no broth, what kind of house do I keep).
  • Good couple of pinches of red hot pepper flakes I wanted something to clear the sinuses.
  •  I cup black rice
  • 1 ¾ cup water

How:

Heat the oil in large pot and add onions, carrots and celery sauté about 5 minutes add garlic and the pinch of bell seasoning stir for a few seconds. Add the rest of the ingredients bring to a boil and then reduce heat and simmer. When the chicken appears to be cooked remove to a cutting board, peel chicken off bone cut into bite size pieces return chicken and bone to pot and continue to simmer. Taste and adjust salt and pepper.

Cook the rice according to directions and always store outside of soup. A word about the rice I was using what I had on hand. I had used the rest of my wild rice for a batch 2 weeks ago for Lyn after her operation. So the type of rice is your choice but the package said forbidden rice how could I resist?

BTW I feel so much better now!

What did I just eat?
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What did I just eat?

Last night Lyn and I had an appointment around dinner time. On our way back we had to make a pit stop and there it was McDonald’s staring me in the face. Although I had eaten a sandwich earlier and I was not really hungry in the back of my mind there were voices from the distant past. Niece Lauren’s quote “..they make very fine food there” toddler Mike’s voice and smile “happy meal!”, even my former road warrior days self “boy that hit the spot”. Maybe it was the blinding bright lights or the sort of happy faces of those waiting in line, I am not sure but I gave in, I was weak. So was Lyn she got a Shamrock shake minus the whipped cream.

What I thought I got

What I thought I got

There we were back in the car and it was dark, thank you very much, safely on our way and I took my first bite. What did I just eat? All I tasted was air-filled white bread, pickle, extra sweet ketchup, onions and something else not quite sure it must have been meat. Fine food? Happy Meal? Satisfying? No, not one bit. BTW the shake was nothing but a vanilla shake with green food coloring. “They used to taste like mint” Lyn kept saying.

Probably closer to what I got

Probably closer to what I got

The trash can in the garage was our first stop and then for me some Tums just to play it safe.

I guess over the years my tastes have changed along with the quality of food that my palate expects but that for sure has cured me of any fast food cravings for a long long time.

Oh forgot to mention one thing remained consistent the after taste of what I can only closely associate with soap. What you never got your mouth washed out?

To those of you who still love this food more power to you and I have no less respect for you I was once there but I have changed. It’s me not you…….

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Fried Chicken Szechwan Style

This is a dish that I usually cook on bachelor night since Lyn feels there might be too much oil. Steam some broccoli or asparagus for a side dish and you are good to go. Fairly easy and uncomplicated and for me…. I just like it.

Ingredients

  • 1 lbs. of boneless chicken breast or thighs

 Coating

  • 2 Tbsp. corn flour
  • 1 tsp. salt
  • ½ teaspoon five spice powder

 Sauce

  • ½ cup chicken broth
  • 2 tsp. sugar
  • 1 Tbsp. light soy sauce
  • ½ tsp. sesame oil
  • 1 tsp. vinegar
  • 2 tsps. chinese wine or dry sherry
  • Extra ¼ tsp. five spice powder
  • ½ tsp. fresh ground black pepper

 Thickener

  • 2 tsps. Corn flour
  • 1 Tbsp. cold water

Cooking

  • ½ cup peanut or other oil for frying. You could use less oil if you wanted that keeps my wife happy.

 Spice

  • 15 dried red chilies, seeded
  • 2 cloves garlic finely chopped
  • 2 tsps. Finely chopped fresh ginger.  Fresh is best but I always have some whole ginger in the freezer
  • 3 scallions, cut into 2 inch long pieces (white and greens).

How:

Cut chicken into bite size pieces (sometimes partially freezing make the cutting easier)

In a plastic bag mix together the corn flour, salt, and five spice powder. Shake to mix. Add chicken and shake to coat.  Remove chicken from bag, shaking off excess corn flour mixture and place chicken aside. This can be done in a glass bowl instead of a plastic bag that keeps my wife happy.

In another bowl mix together chicken stock, sugar, soy sauce, sesame oil, vinegar, wine, ¼ tsp. five spice and pepper together.

In another small bowl mix the corn flour and cold water.

Heat the oil in a wok and when VERY hot add chicken pieces, in 3 batches and fry on high heat tossing to brown all over.  Batches allow the chicken to cook rather than steam if oil gets to cool. Allow the oil to heat up again between batches. Place each batch on absorbent paper towel that are on a dish or tray so counter does not get all oily, ok ok I learned a lesson way back when.  When all the chicken has been fried pour off all but about 2 Tbsp. of the oil.

With the exhaust vent on add the chilies, garlic and ginger and fry until the garlic and ginger are golden and the chilies turn dark. Does not take long.

Add the scallions and toss a few seconds then add the stock mixture and bring to a boil. Stir in the corn flour mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add the chicken and toss to coat and heat through.

Serve immediately with steam brown or white rice.

Twist that I have done over the years

  • Added fresh red or mix color peppers or substitute just peppers for chilies, a milder dish
  • Left the chilies seeds in for a spicier dish
  • Add unsalted peanuts or raw cashews
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Potato, Canadian bacon, and Spinach Frittata

Eggs for dinner are great and I don’t mean scrambled you got to make a meal of it something that will fill you up. We had been running around all day first time in about 2 weeks that we could spend time on us and we got home from restocking our wine cellar, actually it’s a shelf. I looked at Lyn and she looked at me and she said do you think you could make something like this as she fluttered her eyes, I’m just a sucker for those eyes. I took a look, thought about what I had on hand and soon after we had Potato, Canadian bacon, and Spinach Frittata

Took about 15 minutes prep time and 15 minutes cooking.

Ingredients

  • 3 tablespoons olive oil split 2 for cooking 1 for dressing
  • 2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
  • The whites and some greens of 6-8 scullions sliced thin
  • 9 large eggs
  • Kosher salt and black pepper
  • About 10-ounce frozen chopped spinach (you could thaw and drain of excess water but I did not I was hungry)
  • 4 ounces white Cheddar, grated ( about 1 cup)
  • 6 -8 slices of Canadian bacon cut in quarters or eights.

 Dressing

  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 head red leaf lettuce, torn into bite-size pieces (6 cups)

How

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large oven proof nonstick skillet over medium heat. Add the potatoes and scallions and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.

Meanwhile, in a large bowl, whisk together the eggs, salt and pepper to taste. Mix in the spinach, Cheddar, and ham. (Make sure you break up the spinach so no chunks)

Add the egg mixture to the skillet, shake the pan to settle, and transfer the skillet to oven. Cook until the eggs are set, 12 to 15 minutes.

While that is cooking make your vinaigrette in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and salt and pepper to taste. Add the lettuce and toss to coat. Serve with the frittata. If you want to make it spicy try Trader Joe’s Dijon mustard makes Chinese mustard seem mild.

       whoops forgot to take picture in pan  

Pulled Pork
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Pulled Pork

Nothing better than a pulled pork sandwich with your son. Say no more!!

 

Ingredients

  •  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 or 24 slider size rolls, for serving we prefer whole wheat.

How

Mix the spices and salt together in a small bowl, then rub the spice blend over the pork, cover with plastic wrap overnight in the refrigerator. IF you are in a hurry at least let stand for 1 hour

Prepare the sauce see below.

Preheat the oven to 300 ◦. 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 6-7 hours. Keep in mind the pot you are using my heavy cast iron pan I do 250◦ Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (below).

           

 

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.

OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side.  Maybe, don’t do the vinegar sauce and just use the bottle. You know you and or your guest.

Serve with coleslaw, chips, oven fired fies.

 

Five Spice Chicken in Lettuce wraps
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Five Spice Chicken in Lettuce wraps

A long time ago when my sister was managing the new Joyce Chen’s Restaurant in the Transportation Building in the theatre district downtown Boston I was served minced chicken or pork in lettuce wraps it was out of this world. Years later in San Jose my boss took me to a friend’s restaurant and he gave me what he called Chinese tacos, essentially the same tastes and style. Ever since I have grabbed a bottle of hoisin sauce now and then, minced chicken or pork and came up with something like this, always slightly different always depending what I have lying around.

Ingredients:

Remember I eyeball most times but I have been eyeballing into spoons and cups for the blog, at least for now.

  • 1 Tbsp. Peanut Oil.
  •  About 1 ½ chicken diced 1/2 “or smaller this time I used breast was on hand but is better with thigh (dark). (If you have partially frozen chicken it makes the dicing much easier).
  • 1 small onion 1 diced about 1/3 “or smaller.
  • 1 carrot diced small.
  • 1 stalk celery strings removed and diced small.
  • ¾ tsp. Chinese Five Spice.
  • 1/3 cup finely chopped water chestnuts.
  • 3 Tbsp. chicken broth (water is fine if you don’t have).
  • 2 ½ to 3 tsps. Hoisin sauce.
  •  About 2 Tbsp. roughly chopped fresh cilantro (could fresh basil).
  • 2 scallions white and greens sliced thin.
  • ½ tsp. sesame oil (use light colored not dark)
  • Kosher salt and pepper to taste
  • Boston bib Lettuce romaine or iceberg would work in a pinch

How:

IN large skillet, heat the peanut oil until shimmering. Add the chicken and stir fry over high heat until just cook through about 5 minutes. Use slotted spoon to remove the chicken and put aside.

Add the onion, carrot and celery to the skillet cook over medium or slightly lower heat until soften about 4 minutes. Add the 5 spice and stir cook about 20-30 seconds you will smell it. Stir in the chestnuts, chicken stock and Hoisin sauce. Return the chicken to pan stirring to coat evenly about 1 minute.  Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. YA YA I had the heat to high so be quiet! Now remove from heat add the Cilantro, scallions and Sesame seed oil and mix thoroughly. Spoon the mixture into lettuce leaves for wrapping.