- tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 teaspoons onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons soy sauce
Melt butter in 8-inch skillet over medium-low heat. Add garlic, onion powder, pepper, and salt and cook until fragrant, about 1 minute.
Pour all but 1 tablespoon butter mixture into bowl and let that cool slightly, about 5 minutes, save to mix in hamburger meat.
- 2 tablespoons tomato paste
- 2/3 cup beef broth
- 1/3 cup raisins
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
Add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Stir in broth, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.
Cuts of meat, I know I always have to ask where did it come from
Lyn got the Flu, you know the one that they just declared an emergency in Boston for the over 700 reported cases, have tents set up outside hospitals in the south you know the Flu that is taking over our nation as the global warming (is real, no it’s not) affects our weather. I am sure that if you listen close enough to the talk shows and pretend real new stations you will hear something like it’s not actually a flu that is causing this it is more that the cost of oranges has risen effecting the supply of vitamin C and if the government would just stop taxing orange skins this would not have happen. Anyway…….
I bought a rotisserie chicken the other day was running late and needed a quick meal when I gazed the aisle of fried food or old pasta dishes and the thought of well-preserved food in the frozen aisle I settled for the rotisserie chicken with the thoughts of making a quick soup for Lyn with the leftovers. The time came to make it and when I pulled it out of the frig noticed the left over brisket the gears started to turn. Chicken soup and beef barley soup.
Note: I really did not measure anything
- Chop a few stocks of celery
- Chops a small to medium onion
- A couple of carrots sliced bite size
- 1 or 2 cloves of garlic
- Small handful of dried Basel
- Couple of bay leaves
- Salt and pepper ( I start with a little and add to taste when done)
- Large can of low sodium broth
- Cut up the chicken into 4 pieces
Sauté the onions, carrots and celery in olive oil until the onions are tender
Add the garlic stir until you can smell about 30 seconds
Add basil and stir then add broth
Add water to cover
Bring to boil and simmer until done at least 45 minutes
You can cook rice or noodles to serve with
Beef barley soup
- One carrot rough chopped
- A few mushrooms rough chopped
- Small Onion chopped
- 1 clove Garlic chopped
- About 1 teaspoon dried oregano it was a good pinch
- Left over brisket about 1 to 1 ½ cup chopped
- 2 cups beef broth
- 1/4 heaping cup barley
Saute the onion in olive oil until soften add garlic until you smell about 30 seconds.
Combine everything else in a pot bring to boil reduce to simmer for about an hour
Serve with cilantro on top cause my wife like that
Add barley and simmer for about 30 minutes
You could ad any vegetable you want and if you like crunchy add last 30-20 minutes of simmering.
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.
I ask you, what else can you make ahead?
We are doing whole berry cranberry sauce also.
After Tday I will post more pictures
- 1/2 cup minced onion
- 1 medium clove garlic, minced
- 2 cups canned chicken broth
- 3 tablespoons flour
- 1/4 cup apple juice or cider
- 1 tablespoon lemon juice
- 1/2 cup evaporated skim milk
- 1 teaspoon Gravy Master
- 1 teaspoon finely minced fresh rosemary or 1/2 teaspoon dried
- 1/4 teaspoon dried thyme, crushed
- salt and pepper
- 3 tablespoons turkey drippings Add at end after you cook turkey and reheat gravy
1 day ahead: In a medium saucepan over medium heat, sauté onion and garlic in 3 tablespoons chicken broth for 4 minutes. Add flour and stir 1 minute. Slowly add the rest of the broth, stirring constantly. Add apple juice, lemon juice, evaporated milk, Gravy Master, rosemary, thyme, salt and pepper. Bring to a boil, and then reduce heat to low and simmer 10 minutes, until thickened slightly. Remove from the heat and place in a blender. Pulses 30 seconds on liquefy. Place in a covered container and refrigerate.
Next Day: Half an hour before serving, place gravy in a saucepan over low heat. Whisk in 3 tablespoons turkey drippings and simmer on low, stirring occasionally, until serving.
- Buttermilk-Marinated 1/2 Turkey with Caramelized Onion Gravy – Trial Run (stevesacooking.com)
About 2 weeks ago whiles cooking, I was turned and asked Lyn, I wonder how turkey would be marinated in buttermilk. I had used butter milk with many of my chicken dishes and always love the results, tender and juicy. So why not Turkey, let’s try it for Thanksgiving. She smiled and said that is a good idea but I hate to try an experiment on that day why not try it first. I personally feel she was secretly hoping I would get discourage and go with a beef tenderloin roast. I did not. I “Googled” turkey and buttermilk and was surprised that others had beat me to it, I was not the genius I thought. Armed with their ideas we marched to Wholefoods because they were the only ones who had a half turkey before the big day. With half a turkey and a quart of butter milk in my arms I was happy as live turkey after thanksgiving something new to try.
- Half (1/2) fresh or thawed frozen turkey (about 6-7 lbs)
- 1 tablespoon hot sauce, such as Tabasco
- salt and pepper
- 1 quart buttermilk
- 2-3 tablespoons of olive oil
- 1 tablespoon of butter (optional)
- 1 tablespoon vegetable oil to rub the turkey with
- 3 onions, chopped
- 3 cloves garlic, chopped
- 2 tablespoons flour
- 2 cups reduced-sodium chicken broth
- Touch of gravy master
Wash and pat dry the half turkey. Place the turkey, breast side up, in an oven-roasting bag.
Add the hot sauce, 1 tsp. salt and 1 tsp. pepper to the buttermilk container; shake to combine.
Pour the buttermilk mixture over the turkey. Seal the bag, transfer to the refrigerator and let marinate, turning the turkey over once, for at least 4-5 hours. I suppose you could do it over night.
Remove the turkey and pat dry inside and out. Rub the skin with 1 tbsp. oil; season with salt and pepper. Let rest at room temperature.
Preheat the oven to 400 degrees . Tuck the wings behind the back of the turkey. Place the turkey, breast side up, on a rack set in a large roasting pan. Roast, basting once with the pan juices, for 1 hour. Lower the heat to 350 degrees and roast, basting every half hour, until an instant-read thermometer registers 155 degrees when inserted into the thigh, 1 to 1 1/2 hours more. If the turkey is over browning, tent with foil. Remove from the oven, tent and let rest for 30 minutes.
While this is cooking
In a large pan, heat the remaining oil over medium heat, add optional butter. Add the onions, garlic, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring frequently, until soft and browned until caramelized, about 35-45 minutes. Add the flour cook, stirring constantly, for 1-2 minutes. Add 1/2 cup chicken broth and cook, stirring, until thickened. Add the remaining 1 1/2 cups broth and bring to a boil. Stir in a touch of gravy master. Lower the heat and simmer for 5 minutes. Serve the gravy with the turkey. I was lazy but a nice touch might be to blend the end results together.
Note: The skin was nicely colored, crisp and tasty the meat was really juicy and tender even the breast.
Originally, buttermilk was the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream was hardly acidic at all.
Don’t you think that it is funny how when the leaves start to turn and cover the ground stews and roasts creep back into our diets? I suppose it’s because cooking something in the oven during the summer just heats up the kitchen and during the fall with windows closed the aroma fills the house. That is good because when you go out for the sweater weather walk and return to the house you are hit with that drool starting blast of goodness. Pork Loin is one of my wife’s favorite cuts of meat, there is just so much you can do with it and we have. I saw this today and it reminded me of others I have tried and thought I would share it with you. Also included the how to double butterfly instructions on the bottom.
Why this recipe works:
Enchaud Perigordine is a fancy name for what’s actually a relatively simple French dish: slow-cooked pork loin. But given that American pork is so lean, this cooking method leads to bland, stringy pork. To improve the flavor and texture of our center-cut loin, we lowered the oven temperature (to 225 degrees) and removed the roast from the oven when it was medium-rare. Searing just three sides of the roast, rather than all four, prevented the bottom of the roast from overcooking from direct contact with the pot. Butterflying the pork allowed us to salt a maximum amount of surface area for a roast that was thoroughly seasoned throughout. And while we eliminated the hard-to-find trotter (or pig’s foot), we added butter for richness and sprinkled in gelatin to lend body to the sauce.
Serves 4 to 6
We strongly prefer the flavor of natural pork in this recipe, but if enhanced pork (injected with a salt solution) is used, reduce the salt to 2 teaspoons (1 teaspoon per side) in step 2. For tips on “double-butterflying,” see step-by-step below.
- 2tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 1(2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.
How to “Double-Butterflying” a Roast
Steve says: I have tried this on a lot of different roast and my god does it enhance the flavor
When butterflying a narrow roast like pork tenderloin, a single bisecting cut will usually suffice. But to open up wider roasts like the center-cut pork loin used in our French-Style Pot-Roasted Pork Loin, we make two parallel cuts. This technique exposes more of the meat’s surface area to flavorful seasoning.
1. Holding chef’s knife parallel to cutting board, insert knife one-third of way up from bottom of roast and cut horizontally, stopping ½ inch before edge. Open up flap.
2. Make another horizontal cut into thicker portion of roast about 1/2 inch from bottom, stopping about 1/2 inch before edge. Open up this flap, smoothing out rectangle of meat.
Secrets to Juicy, Rich-Tasting Pot-Roasted Pork Loin
Thanks to their well-marbled pork, the French can get away with pot-roasting the loin, one of the leanest cuts of the pig, without drying it out. Here’s how we adapted their approach to super-lean American pork loin.
“DOUBLE-BUTTERFLY” AND SALT Opening up the roast like a tri-fold book creates more surface area for seasoning, ensuring that the salt thoroughly penetrates the meat.
ADD FAT Spreading garlic butter over the surface enriches this lean cut, bringing it closer in flavor and juiciness to well-marbled French pork. We then fold up and tie the roast.
COOK IN LOW OVEN Roasting the pork in a gentle 225-degree oven until medium guarantees that the meat will cook up tender and juicy, not chalky and dry.
ADD GELATIN Adding gelatin to the exuded meat juices replaces the body and richness lost by omitting the pig’s trotter used in the French original.
Nothing better than the fall it brings sweatshirt weather and football, not to mention the trees start to put on a show of their own. I grew up in the music department at Norwood high and spent at 4 years at every football game marching, first with those high topped hats then in our Norwood blue blazers and white bucks, ahhh white bucks. My most favorite memory is the one parade where they stuck us behind the cows or horses, I had it better than most I played the trombone, was in the first row and could see it coming.
I also like squash soups, butternut being my favorite fall treat.
We love Wholefoods and found this recipe on their site for a chili with a different twist from the red Chili we all picture in our minds eye. It makes for perfect halftime eating on a crisp autumn day.
- 1 1/2 tablespoon olive oil, divided
- 2 pounds ground turkey breast
- 1 green bell pepper, cored, seeded and chopped
- 1 medium yellow onion, chopped
- 1 tsp. ground coriander
- 2 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1 bay leaf
- 1 can tomatillos, drained and chopped
- 1 can diced green chiles, drained
- 1 small jalapeño, seeded and finely sliced
- 2 cups low-sodium chicken broth
- 3 cups cooked Great Northern beans, drained
- Chopped cilantro, for garnish (optional)
- 7 tsps. grated Monterey Jack cheese, for garnish (optional)
- 7 tsps. sour cream, for garnish (optional)
Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sourcream and Beer, if you like.
History of Chili
From International Chili Society
Perhaps it is the effect of Capisicum spices upon man’s mind; for, in the immortal words of Joe DeFrates, the only man ever to win the National and the World Chili Championships, “Chili powder makes you crazy.” That may say it all. To keep things straight, chile refers to the pepper pod, and chili to the concoction. The e and the i of it all.
The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom. Estimates range from “somewhere west of Laramie,” in the early nineteenth century – being a product of a Texas trail drive – to a grisly tale of enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them. More