Category Archives: recipes

Beef Jerky Original #3

Posted on by
Reply

Ingredients

  • 2 lb eye round beef
  • 4 oz soy sauce
  • 2 oz Worcestershire sauce
  • 2 oz Tamari soy
  • 2 oz honey
  • ¼ cup Texas BBQ rub
  • ¼ teaspoon Prague Powder #1
  • Water, as needed

Directions

Trim roast of surface fat and silver skin. Freeze roast 45 minutes to an 1 hour before slicing. Slice across the grain into 5mm (about ⅜ in) thick rounds. Split rounds in half, along the fat seam. Trim fat from edges.

Whisk together remaining ingredients, topping up liquid measure to 2 cups with water.

Combine meat and marinade in a gallon freezer bag, and expel any air. Gently massage the contents of the bag to distribute marinate evenly. Place the sealed bag in a bowl to catch any leaks, and refrigerate overnight to 24 hours, massaging occasionally to redistribute marinade.

After marinating, transfer meat to a wire rack, blotting off excess marinade with paper towels. Dehydrate in a food dehydrator, smoker or oven at 165°F until beef is stiff and bends without cracking,8 to 10 hours.

Apple Cider Donut Cake

Posted on by
Reply

Where many cider donut cake recipes tend to present the spices forward, the applesauce in this recipe uses a spiced apple cider reduction that gives a more intense apple flavor to balance the spices.

Apple Cider Donut Cake with Maple Bourbon glaze

Ingredients

Apple sauce

  • 1 to 2 large honeycrisp apples, peeled and roughly chopped, about 12 oz
  • 3 cups apple cider
  • 3 whole allspice berries
  • 2 cinnamon sticks
  • 1 whole clove

Cake batter

  • 1 cup apple sauce
  • 1/2 cup buttermilk
  • 2 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 9 tablespoons unsalted butter, softened
  • 3/4 cup loosely packed light brown sugar
  • ½ cup white sugar
  • 3 large eggs

Directions

Preheat oven to 350°F, and grease a 10 cup bundt pan with nonstick spray or butter.

Combine 3 cups apple cider, allspice, cinnamon and clove in a 2qt saucepan. Raise to a boil, then reduce heat to a simmer until liquid reduced by half.

Peel and chop apples into 1 inch cubes. Add to the saucepan until the apple chunks are covered with cider. Simmer until apples are tender and liquid is mostly absorbed. Remove from heat and allow to cool slightly. Mash apple chunks with a fork or immersion blender until no large chunks remain. Set aside and allow to cool.

Cream 1 stick of butter in a stand mixer until light and airy, wiping down occasionally. Add sugars and continue to cream until sugars are dissolved, wiping down occasionally. Add eggs one at a time until incorporated.

Whisk together remaining dry ingredients in a bowl.

In a separate bowl, combine apple sauce, milk, oil and vanilla.

With the stand mixer on low, alternating additions of ⅓ dry ingredients then ½ wet ingredients until just combined. Do not overwork the batter.

Transfer batter to a prepared, greased bundt pan, smoothing the top with an offset spatula. Bake at 350°F until a wooden probe draws clean, about 40 minutes.

Remove bundt pan from oven and allow to cool 15 minutes to allow the cake to set and release from the pan. Invert over a serving platter and allow to cool completely before sugaring or glazing

Serving suggestions

Cake may be glazed using a 4:1 ratio of confectionery sugar and liquid, including water, milk, maple syrup, bourbon or half & half. (See Maple Bourbon Glaze)

Cake may be brushed with browned butter and sanded with a mix of granular sugar and cinnamon.

Adapted from: https://www.howsweeteats.com/2019/10/apple-cider-donut-cake-with-brown-butter/

Mushroom gravy

Posted on by
Reply

Taking cues from more traditional French techniques, this recipe derives its rich depth from browning the mushrooms as much the addition of soy sauce and fish sauce (anchovy paste). Red wine will help add richness and depth.

Heat control is key to this recipe. The mushrooms should cook undisturbed for several minutes over medium to medium-high heat until well browned. The goal is to both reduce moisture and to develop a fond that will deglaze into the gravy. Likewise a lower, medium-low to medium heat is necessary to cook the shallot and garlic thoroughly without browning. Cast iron retains too much heat and is not responsive to the flame. Stainless or carbon steel skillet is recommended.

Makes 2 cups.

Ingredients

  • 16 oz Baby Bella mushroom, sliced (approx. 2 cups)
  • 1 medium shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tsp Tamari soy sauce
  • 1 tsp fish sauce or anchovy paste
  • 1 tsp ground thyme
  • 1 tsp coarse ground black pepper
  • ½ tsp dried Rosemary
  • 2 cups beef broth, or 1½ cups broth and ½ cup Burgundy wine
  • Salt to taste
  • ½ cup water or dry red wine (optional; see alternative preparation)

Instructions

Heat vegetable oil in a large, steel skillet over medium flame until barely smoking. Add sliced mushrooms in a single layer and toss to coat in oil. Brown mushroom slices on both sides, turning once or twice, about 10 minutes. Do not sauté, rather leave mushrooms over heat until sizzling fades, then turn.

When mushroom’s are well browned, reduce heat and move to the edges the skillet,. Add shallots and garlic to the center of the skillet and sauté until aromatic but not browned, about 2 minutes. Combine with mushrooms, and add thyme, rosemary and black pepper. Saute over medium-low to medium heat until aromatic.

Add butter and stir until melted and bubbling.

Dust flour over buttered vegetables and stir to combine well u to a roux, breaking up lumps. Cook roux until bubbling subsides and flour is lightly toasted, 1 to 2 minutes.

Add beef broth, Tamari and fish sauce (or anchovy paste), stirring until well combined. Reduce heat to medium-low and simmer until thickened, stirring frequently.

Add salt to taste, up to ½ tsp.

Strain gravy through a fine sieve to remove large vegetables and herbs.

Alternative preparation

To incorporate mushrooms in the final product, slice the mushroom caps approximately ¼” (5mm) thick. Finely mince mushroom stems, shallots and garlic prior to preparation. Finely mince fresh herbs or finely grind dried herbs into a powder. Prepare as directed omitting straining the final product, and adding ½ cup water or wine to simmer an extra 10 minutes. Vegetables should further soften and reduce.

Sloppy Joe Sandwich

Posted on by
1

An interpretation of “Manwich” style Sloppy Joe.

Serves 4.

Ingredients

  • 1.5 lbs ground beef, 80-20
  • 1 medium onion, minced
  • ⅓ green bell pepper, diced
  • 1 stalk celery, minced
  • 3 cloves garlic, minced
  • 1 tbsp butter
  • 1 tbsp tomato paste
  • ⅔ cup ketchup
  • ⅓ cup water
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1½ tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Texas BBQ Rub
  • 1 tsp Tamari soy
  • 1 tsp hot sauce
  • 1 tsp molasses
  • 1 tsp lemon juice
  • ½ tsp fish sauce
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • Dash liquid smoke

Potato rolls and slaw for serving.

Instructions

In a 12″ skillet, brown and drain beef, and remove with a slotted spoon. Simmer remaining liquid until about 1 tbsp fat remains. Add butter, onion and green pepper, and sauté until tender. Add garlic and sauté until aromatic and tender, but not browned. Add tomato paste and combine well.

Add remaining ingredients and combine well. Simmer mixture 10-20 minutes over medium-low heat until thickened. Optionally add corn starch to help thicken if the mixture remains too wet.

Serving Suggestions

Best served spooned over buttered, griddle toasted potato rolls with a creamy slaw.

Adapted from https://www.thechunkychef.com/best-homemade-sloppy-joes/