November 14, 2013 by stevesacooking

Hilltop Steak House Marinated Beef Tips

Years ago in another life, the life of a movie theater manager, I used to frequent the Hilltop Steak House in Saugus MA with the fake cows corralled out front.

There were 3 of us, all mangers, who would gather there for drinks and dinner. The other managers had it down to a science, I was the newbie and just learning the power a movie passes. Years later while with 20th Century Fox and Orion Pictures I found that premium movie screening passes would get fake train ticket punches on the commuter rail. I rode the rails for month at no cost besides the $1 parking fee. Yep it was a while back….. Anyway back to Hilltop back then you had no choice but to get a number and wait sometimes up to an hour.

We would get our number, wander upstairs to the bar, tell the bar tender to let Big Rosie know we were here, order our drinks (tip an occasional movie pass). Within a few minutes our number was called and we would wander down to Rosie’s smiling face. Her family size as she did fit her nickname. After our meals were on the table and maybe half to three-quarters gone Rosie would whisk our plates away, apologize for the meal not being perfect, and would return with three new meals. She kept us feed with plenty or left overs to take home to our refrigerators – home was the theatre, our days were long especially with mid night showings. Anyway her family and friend had plenty of movies to go to between Peabody, Saugus and Stoneham.
Why am I bringing up the Hill Top, well after 52 years they are finally closing their doors I heard that someone even stole a cow from the front.

Ingredients

• 1/4 c. olive oil
• 1/4 c. maple syrup
• 1/4 c. red wine vinegar
• 1/4 c. soy sauce
• Chopped Parsley
• 4 chopped garlic cloves
• Oregano to taste
• Pepper to taste
• 4 lbs. sirloin steak tips
• 2 lbs. sm. white onions
• 2 red peppers
• 2 green peppers
• lg. pkg. Mushrooms

How:

Marinate steak tips in the first 8 ingredients for at least 6 hours. (Can be done 24 hours ahead). Cut Vegetables in large pieces and add to marinade mixture 1 hour before grilling (can be added as you grill, but it is not as tasty).

Grill steak and vegetables together in a grill pan.

Hilltop Steak Tips

Hilltop Steak House, Saugus landmark, to close (boston.com)

November 11, 2013 by stevesacooking

Reign On Carolina Barbecue Vinegar Barbecue Sauces – Week 11

Thin, tart and full of great flavor – While watching the Pats why not try some local cuisine BBQ shredded Panthers with vinegar based sauces.

Vinegar is the secret ingredient of Carolina Barbecue, particularly apple cider vinegar. Straight cider vinegar is used as a marinade, before cooking, as a baste during cooking and as the primary ingredients of a finishing sauce served on barbecue at the table. The secret of using vinegar with barbecue is to give it time to work it’s way into the meat so that you won’t be left with a strong bitter flavor. You need to balance the sweet flavor of slow cooked meat with the flavor of the vinegar. The advantage to vinegar barbecue sauces is that you can add them in at anytime and the vinegar easily works into the meat. This allows you to add spices and have them sink into the meat giving it plenty of flavor.

Of course there is more to a good vinegar barbecue sauce than vinegar. North Carolina is divided on the issue of sauce. On the eastern side, vinegar is kept pure, particularly of those nasty tomatoes. However on the west side barbecue sauces are put together with a hint of tomato and sugar. Now while the purists will keep to these formulas others have taken to the additions of cayenne, brown sugar, molasses, red pepper, red pepper flakes, etc.. These thin sauces can come in so many different variations that they could challenge the thick, sweet sauces in variety.

The vinegar used is usually apple cider vinegar, but plain white vinegar works as well. The advantage of vinegar in sauces is that it has an additional tenderizing effect that helps make barbecue pull apart perfect. The gentle acid of vinegar tenderizes the meat during the process making it as tender as possible

Now, like any other barbecue sauce it is best made in advance. You want to give the flavors time to mix. The vinegar will literally dissolve most anything you add to it. If you add coarse ingredients like red pepper flakes you really need to give it a day or two to pull the flavors out into the vinegar.

Now these would be good with any of my recipes such as:

BBQ Oven Baked Rib for Gloria

Won a contest!!

Pulled pork sandwiches

Smoked Wilfork Tender Brisket

Reign on Brisket Sandwich

Here are some local Carolina recipes I found

Pulled Pork Finishing Sauce

This traditional finishing sauce is a wonderful accompaniment to Carolina Style Pulled Pork. It is served on the side and added by the person doing the eating.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/4 cup

Ingredients:

•1 cup cider vinegar
•2 tablespoons salt
•2 tablespoons brown sugar
•1 teaspoon cayenne
•1 teaspoon red pepper flakes

Preparation:

Mix all ingredients together. Let stand as long as possible, at least 1/2 a day, but the longer the better.

Carolina Red

This recipe is a great table sauce for Pulled Pork. Blending both the vinegar and tomato traditions of North Carolina into one.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 2 cups

Ingredients:

1 1/2 cups cider vinegar
1/2 cup ketchup
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon cayenne or 1 teaspoon hot red pepper flakes

Preparation:

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.

Hog Mop

Want to smoke a whole hog? This mop not only gives it a great flavor but makes enough to get you through.

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Yield: Makes 5 quarts (You can cut it down in amounts when BBQ or smoking a roast. I would mop more often)

Years ago my sister would hold an annual pig roast I remember the ride home with the pig in the passenger’s seat cigarette butt hanging out of its mouth. We would do either an oil, oregano and rosemary or vinegar based slop. The trick was to get someone to wander over and try out turning the pig on the hand rotated spigot, then you would walk away leaving them with this distraught look of abandonment while you grab and down another beer. It was not long until they figured out the game and there were always enough newbies around. Wish I could find some of those old pictures, ahh that crispy pig skin.

Ingredients:

• 3 quarts cider vinegar
• 1 1/2 quarts water
• 3/4 cup salt
• 1/4 cup chili powder

Preparation:

Mix ingredients together and mop hog every other hour.

North Carolina Vinegar Sauce

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Yield: 2 cups

Ingredients

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1 tablespoon Texas Pete’s
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon kosher salt

How

1. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.
2. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.

November 5, 2013 by stevesacooking

Reign on Crispy Smashed RedSkins – Week 10

Since the Patriots are on a Bi and well deserved I might add, I will honor the Washington RedSkins this recipe it may be the last time I can call them that if I want to remain PC.

Don’t let the salt in this recipe scare you but do use table salt not kosher. These would be good for any event I strongly suggest.

Found this on Brian Child’s Marinate Me Baby

Ingredients
◾2lb Red Potatoes (2×1 Inch in Size)
◾1 1/4 cup Table Salt
◾8 cups Water
◾4 tablespoons Malt Vinegar
◾Cracked Black Pepper (To Taste)
◾6 tablespoons Olive Oil

How

Step 1
Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Step 2
Set wire rack inside rimmed baking sheet.
Brush second rimmed baking sheet evenly with oil.
Step 3
Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.

Step 4
Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until ½ inch thick. Brush potatoes with half of vinegar and season with pepper.

Step 5
Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.

October 23, 2013 by stevesacooking

Peanut Butter Swirl Brownies

This looks good, I like peanut butter and Lyn likes chocolate. What do I hear Lyn saying honey could you…..

For a decadent low-calorie dessert, check out this Peanut Butter Swirl Brownies recipe. Only 162 calories per serving, this treat uses reduced-calorie margarine, brown sugar, egg substitute, and 25% less-fat peanut butter.

Prep time: 22 minutes
Cooking time: 25 minutes Total time: 47 minutes
Ease of prep: Easy
Makes 16 Servings Portion
Size: 1/16 of recipe

Ingredients

6 Tbsp reduced-calorie stick margarine, melted
1 1/4 cup(s) brown sugar, firmly packed
1/2 cup(s) frozen egg substitute, thawed
1 tsp vanilla extract
1 1/2 cup(s) all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp unsweetened cocoa
1/4 cup(s) 25% less-fat creamy peanut butter
vegetable cooking spray

How

Combine margarine and brown sugar in a medium bowl; add egg substitute. Beat with electric mixer on medium until thoroughly combined. Add vanilla; beat well.
Combine flour, baking powder and salt; add to sugar mixture, stirring well.
Divide batter in half. Stir cocoa into one half; stir peanut butter into other half. (Peanut butter mixture will be thick.
Spoon dollops of each batter alternately into a 9-inch square pan coated with cooking spray. Cut through batters in pan with a knife to create a swirled pattern. Bake at 350°F for 25 minutes or until a wooden stick inserted in center comes out clean.
Remove from oven, and let cool completely on a wire rack.

From Jenny Craig

October 22, 2013 by stevesacooking

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

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

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

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.

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

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.

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

October 9, 2013 by stevesacooking

Reign On Brown Rice Cruncy Oven Fried Fish – Week 7

Here is a variation of something I made a while back with a twist when it comes to the breadcrumbs. I think it is a healthier offering.

I’ve done with corn flakes, potato chips, panko and regular bread crumbs from package or home made and probably a few others.

Variation of Crunchy oven fired chicken Published September 1, 2008. From Cook’s Illustrated.

This is very similar to how I do my chicken cutlets either pan-fried or baked minus a few ingredients.

Serves 4

To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container. Serve with Sweet and Tangy Tartar Sauce (see related recipe) or lemon wedges. Steve tweak: If you have a skinny end of the fish you can always fold under to make it about the same thickness as the other so it cooks evenly.

Ingredients

About 2 cups of brown rice cereal – similar to Rice Krispies. Crunched up
1/4 cup plus 5 tablespoons unbleached all-purpose flour Steve tweak: Whole wheat bread
2 large eggs
2 teaspoons prepared horseradish (optional) Steve tweak: optional? Not in my opinion
3 tablespoons mayonnaise
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 1/4 pounds skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 3-4 pieces
Lemon wedges

Instructions

Place the brown rice Krispies in a plastic bag, let air out, take a rolling pin and roll over until most are crunched and palace in a pie plate.
Preheat oven to 425 degrees.
Place 1/4 cup flour in second pie plate.
In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper (optional but recommended to personal taste.) Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

Note: I have tried this type of rack and a very fine mesh rack, I feel the very fine mesh works much better.

October 1, 2013 by stevesacooking

Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis

Ingredients:

1/2 cup diced red bell pepper
1/2 cup diced onion
1 1/4 lbs. raw lean ground turkey (7% fat or less)
3/4 cup canned crushed tomatoes
1/3 cup seeded and finely chopped jalapeño peppers
1/4 cup quick-cooking oats
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)- I used one real egg
1/4 cup frozen sweet corn kernels, thawed
1/4 cup canned black beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
3 tbsp. ketchup
1/4 cup shredded reduced-fat Mexican-blend cheese
Optional toppings: salsa, fat-free or light sour cream, hot sauce

How:

Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 – 7 minutes.

Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup and cheese. Mix thoroughly.

Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes.

Sprinkle meatloaves with cheese. Bake until cheese has melted, about 2 minutes.

Eat up!

From http://www.hungry-girl.com/

September 26, 2013 by stevesacooking

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

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

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.

September 22, 2013 by stevesacooking

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.