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Goulash #1
Suitable for stuffing bell peppers
Ingredients
- 1 lb 85% lean ground beef
- 1 medium onion, dice
- 3 cloves garlic, crushed and minced
- 1 can tomato sauce, 15 oz
- 1 can tomato paste, 6 oz
- 1½ cups beef broth
- 1 cup long grain rice
- 1 tbsp Worcestershire sauce
- 4 tbsp olive oil, divided
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1 tbsp sweet paprika
- ½ tbsp ground oregano
- 1 tsp ground mustard
- 1 tsp black pepper
- ½ tsp white pepper
- ½ tsp ground nutmeg
Instructions
Add 2 tsp olive oil to a 5 quart pot and heat until shimmering. Add uncooked rice and coat with oil, toasting rice until fragrant and beginning to brown. Add onions and saute until sweating, but not yet translucent, about 5 minutes. Add garlic and continue to saute until fragrant, one more minute.
Combine ground beef and cook until just browned.
Combine remaining ingredients, maintaining medium heat until simmering. Cover, reduce heat to low and maintain simmer 20-25 minutes, stirring occasionally, until rice is tender.
Serve topped with cheese, or use to stuff bell peppers.
Corned Beef Brine (Dry brine)
Specialty equipment: This process requires a vacuum sealer and Prague Powder #1 curing salt.
The amounts for the salt, sugar and Prague Powder are based on the mass of meat to be cured, and given as ratios per kilogram of meat.
Ingredients
- Beef brisket flat, about 5lb (2.2kg) after trimming
- Kosher salt, 4.5% by weight or 45g/kg
- Brown sugar, 1.5% by weight or 15g/kg
- Prague Powder #1, 0.5% by weight or 5g/kg
- 2 tbsp black peppercorn
- 2 tbsp coriander seed
- 2 tbsp yellow mustard seed
- 1 tbsp whole allspice
- 1 tbsp fennel seed
- 2 cinnamon sticks, broken up
- 2 tbsp granulated garlic
- 1 tbsp ground ginger
Instructions
Select a brisket flat with even thickness and minimal hard fat. Trim brisket, removing hard fat, silver skin and extra fat from the fat cap. Leave approximately ¼ in of fat on the fat cap.
Weigh the trimmed brisket and calculate the measures for salt, sugar and Prague Powder. Combine salt, sugar, Prague Powder, garlic and ginger in a bowl. Working on a rimmed baking sheet coat brisket on all sides, using all of the cure. Brisket may need to rest and “tack up” for all of the cure to adhere. Excess cure will be added to the vacuum bag before sealing.
Measure out spices and blitz several seconds in a spice or blade grinder, or coarsely crush in a mortar. Sprinkle spices over the meat on both sides paying more attention to the underside, opposite of the fat cap.
Place meat in a vacuum bag and collect any loose cure or spices remaining on the baking sheet into the bag. Spread excess cure in the bag, ensuring even coverage. Vacuum then seal the bag, and refrigerate up to 10 days. Flip the package over daily and gently massage the liquid to redistribute.
Remove meat from vacuum bag after 7 or 10 days, and rinse in cold water. Meat may be cooked immediately, or resealed and frozen.
Soaking recommendations
Corned beef will be very salty straight from the brine. When braising or boiling, the meat will seek an equilibrium with the cooking liquid. If the cooking method uses unsalted or low salt liquid, soaking may not be necessary. Refer to the recipe for soaking recommendations.
If roasting, smoking or cooking sous vide, the meat should be soaked in cold fresh water for one hour to reduce the salt. For further salt reduction, soak up to 2 hours changing the water every 20 to 30 minutes.
Adapted from Serious Eats: Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick’s Day Recipe
Country Scramble Breakfast Skillet
Serves 4.
Ingredients
- 6 large eggs, beaten
- 1 cup shredded cheese blend (cheddar, jack, blanco)
- ¼ lb uncased, mild Italian sausage, seasoned
- ¼ lb thick cut bacon, diced
- ¾ cup Baby Bella or button mushroom, diced
- 3 medium Eastern or Russet potatoes, peeled and diced
- ⅓ cup onion or shallot, diced
- ⅓ cup green bell pepper, diced
- ⅓ cup red bell pepper, diced
- 1 clove garlic, crushed and minced
- ½ tsp sweet paprika
- ½ tsp ground oregano
- ½ tsp ground sage
- ½ tsp ground black pepper
Instructions
Preheat oven to 375°F.
Wash and peel potatoes, dicing into ½ inch cubes. Place potatoes in small saucepan and cover with salted water. Raise heat to a simmer, parboiling potatoes about 5 minutes. Remove from heat and allow to cool 5 more minutes. Drain and set aside.
Prepare eggs in a small bowl, scrambled and set aside.
In a 10″ cast iron skillet, combine sausage, paprika, oregano, sage and black pepper. Brown over medium heat until barely pink. Remove to a bowl, leaving up to a tablespoon of fat in the pan.
Add bacon and mushroom to the skillet, sauté until bacon is just browned and mushrooms sweat. Add onion and bell peppers, and sauté until onions begin to sweat but not brown or turn translucent. Add garlic and saute until fragrant. Remove from heat.
Add sausage and potatoes to the skillet and toss to combine. Pour egg batter over top, tilting pan to distribute batter throughout the medley and breaking up dry pockets with a silicone spatula. Cover with shredded cheese.
Place skillet directly in oven and bake at 375°F for approximately 15 minutes, until cheese is lightly browned and bubbling. The eggs will have set when a toothpick draws clean.
Serving suggestion: garnish with salsa.
OTB Chicken Tortilla Soup
Ingredients
- Chicken Breast, 3 breast,
- Canned Diced tomatoes 1 can
- Enchilada Sauce, 1 can
- Onions, raw, 1 medium
- Green Chili Peppers, 1 can, 7 oz, minced
- Garlic, 3 cloves or 1 TBSP
- Water, tap, 4 cups
- Cumin, 1 TBSP
- Chili powder, 1TBSP
- Wild Blend Brown Rice-1 cup
- Zucchini, 4 medium
- Silver tequila 2 oz
- Olive oil, 2 oz
- 1 avocado
- Mexican blend shredded cheese, 1 cup approximately
- 2 green onion, sliced
Instructions
Season chicken with salt & pepper. Sear in 3 qt pot, and remove to cool. Chop zucchini into bites sized chunks. Shred or chop chicken when cool.
Add onion and garlic to saute. Deglaze pan with tequila. Add remaining ingredients and simmer over low heat covered for 2 hours, topping up water as needed.
Serve garnished with a slice of avocado, a pinch of cheese, pinch of green onion/chive and tortilla strips.
Adapted from On The Border Recipes
Beer-free Beer Battered Chicken bites
This fry batter is a cross between beer batter for fish and chicken, and corn dog batter for hot dogs. The end product is a moist, fluffy breading reminiscent of a beer batter, without the beer.
For a more savory product, add granulated garlic and onion in the batter to taste.
Ingredients
- 2 large chicken breasts cut into 1 inch cubes
- 1¼ cups all purpose flour
- ½ cup yellow corn meal
- 1 tbsp baking powder
- 2 tsp kosher salt
- 1 tsp coarse ground black pepper
- ½ tsp chili powder
- ½ tsp chipotle powder
- ½ tsp ground oregano
- ½ tsp marjoram leaves
- ¼ tsp cayenne powder
- 1 cup buttermilk, approximately
- 2 large eggs, beaten
- 1 cup corn starch, reserved
- 1 quart peanut, vegetable or canola oil for frying
Instructions
Preheat oil to 350°F in a fryer, 3qt saucepan or 10″ cast iron skillet. Do not overfill.
Trim chicken breasts of fat and tendon, and cut into bite sized pieces, approximately 1 inch cubes. Final product will be nearly double in size. Lay pieces on a paper towel and pat dry on all sides until tacky.
Measure 1 cup of corn starch onto a plate or shallow bowl to dredge chicken pieces. Set aside.
Prepare batter, combining flour, corn meal, baking powder, salt and spices in a medium bowl and whisk to combine. Combine eggs and ¾ cup of buttermilk in a separate bowl and combine. Pour wet ingredients over dry and stir until well combined, adding more buttermilk until the batter forms wet peaks. Should be thicker than pancake batter, more sticky than runny.
Working individually, dredge chicken pieces in corn starch, shaking off excess. Transfer dredged pieces to batter and coat thoroughly on all sides. Using a fork, shake excess batter and transfer battered pieces pieces to fryer. Fry pieces in batches of 4 to 6, turning occasionally as they float. Batter will puff and turn golden. Turn pieces until evenly golden brown on all sides, and transfer to a cooling rack over a lined pan to catch drips. Pieces should cook about 5 to 6 minutes each.
Allow to drain and cool. Serve with Honey Mustard Sauce or Barbecue sauce.
Black Bean & Corn Salsa
A versatile and impromptu salsa that can be used as a side dish, filling or cold salad. Makes about 4 cups.
Ingredients
- 1 can, 15oz whole kernel corn, with liquid
- 1 can, 15oz black beans, partially drained
- ½ cup chicken stock
- 2 tbsp butter or olive oil
- 1 tsp granulated onion
- ½ tsp granulated garlic
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flake
- ½ tsp ground cumin
- ½ tsp ground oregano
- ¼ tsp ground sage
- ¼ tsp chili powder
- ¼ tsp chipotle powder
- ⅛ tsp cayenne powder
- 1 medium bay leaf
Instructions
Combine ingredients in a 2 quart saucepan and simmer uncovered 15 minutes. Remove bay leaf. Serve warm, or omit chicken stock and butter to serve cold.
Mediterranean hummus dip
The key to achieving a creamy, yogurt like consistency with this dish is to add liquid slowly while blending.Makes about 4 cups (32oz).
Ingredients
- 2 cans, 15oz garbanzo beans or chick peas, liquid reserved
- ⅓ cup sesame tahini
- ¼ cup lemon juice, or about 2 lemons
- 3 cloves garlic (optional: roasted)
- 3 tbsp olive oil
- 2 tbsp granulated onion
- 1 tbsp salt
- 1 tsp ground black cardamom
- 1 tsp sweet paprika
- 1 tsp ground oregano
- 1 tsp ground thyme
Instructions
Strain garbanzo beans into a bowl, reserving the liquid.Combine tahini, olive oil, lemon juice and garlic in a food processor equipped with a metal blade. Blend the tahini with the other ingredients until a dry paste forms, being careful not to overwork.Add the beans with 1 cup of the canning liquid, blending 1 minute on high speed, or until smooth. If the mixture is dry or thick, add canning liquid in small increments to achieve desired consistency, being careful not to thin the mixture too much. Add remaining spices and blend until combined. Serve immediately or refrigerate up to 1 week.
Pita Bread Recipe | Homemade + Simple | Mel’s Kitchen Cafe
Tzatziki sauce
Makes 20 oz.
Ingredients
- 2 cups plain green yogurt
- 1 English cucumber, washed and shredded
- 1 lemon, zested and juiced
- 4 tsp dill weed
- 3 cloves crushed garlic, miced
- 2 tsp salt
- 1 tsp fresh ground black pepper
- ½ tsp hot paprika
Instructions
Using a citrus zester, fine grater or microplane, remove the zest of one lemon, then juice.
Combine ingredients in a medium bowl. Serve chilled as a dip or topping.