jewish grandmother brisket #2

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another recipe for a braised jewish grandmother style of brisket. takes longer than my other recipe but is delicious

4 Lb market trimmed brisket
12 oz bottle chili sauce (I use heinz)
2 packages dry onion soup
1 1/2 cup coca cola (not diet)

preheat the oven to 500
in a medium bow mix the chili sauce and the onion soup
place the brisket in a large dutch oven or a roasting pan
cook 15 minutes at 500
remove from the oven and lower the temperature to 250
pour the chili sauce mixture over the brisket spreading it out to cover
slowly pour the coca cola over the brisket
cover tightly and cook at 250 for about 4 hours or so .flip the brisket after about 1.2 way thru I use about an hour a pound as a guide
remove when a meat thermometer reads 190
let rest for 20 minutes before slicing across the grain into 1/2 slices

this recipe can be made the day before
if done that way after its done cooking place in the fridge before slicing with the juice>
about an our before you ready to serve it preheat the oven to 325
remove the brisket from the fat juice
skim the fat off the juice
slice the brisket across the grain
return to a roasting pan with the juice
cover tightly and cook 1 hour or so to reheat

I assume 1/2-3/4 lb per person a 4 lb brisket will serve 6-8

chicken saltimbocca

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a very quick italian main course

4 boneless skinless chicken breasts about 1/2 lb each
4 slices thinly slice prosciutto
16 fresh sage leaves
4 slices provolone cheese
salt and pepper
1/4 cup oil oil
flour for dredging

pound the chicken breasts so the are of equal thickness
dredge with flour
season with salt and pepper

In a large oven proof skillet heat the olive oil until shimmering.
add the sage leaves and cook 30 seconds.
remove the leaves and set aside
cook the chicken breasts about 3-4 minutes per side until browned and no longer pink when sliced into
place 3 sage leaves on each breast
Place a slice of prosciutto on top of the sage
place a slice of cheese on top of the prosciutto  and top with a sage leave
broil 3 minute or so until the cheese is starting to brown.
if the chicken wont all fit in the skillet place in a baking dish before broiling

serves 4

Cauliflower “fried rice”

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a low carb alternative to fried rice. you’ll never miss the rice
1 head cauliflower cut into florets
3 slices uncured bacon diced
1 small onion diced
1 Tbsp grated ginger
1/2 lb sliced mushrooms
2 eggs2 scallions thinly sliced
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sesame oil

in a food processor pulse the cauliflower until its the size of rice kernels,set aside
in a small bowl beat the eggs
heat a wok until hot. add the bacon and cook until crisp. using a slotted spoon remove the cooked bacon and set aside
add the beaten eggs to the hot grease and cook until firm like a well done omelette. remove from the wok and chop
add the ginger to the hot bacon grease and cook 30 seconds
add the onion and stir fry 3 minutes
add the mushrooms and stir fry 4 more minutes
add the cauliflower,scallions and bacon.
stir fry 5 minutes
add the soy sauce and oyster sauce. stir fry one minute
return the chopped omelette to the wok and mix well.
sprinkle the sesame oil over all and mix

serves 3-4

spaghetti squash au gratin

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Tara found a recipe for this,and i modified it to turn it into a main course

2 medium spaghetti squash
1 large onion diced
3/4 lb bacon (or pancetta) diced
3 tbsp butter
2 cups sour cream
3 cups shredded cheese divided (i used a mixture of monterey jack and sharp cheddar1 tsp minced garlic
1/2 tsp red pepper flakes

preheat oven to 350
using a sharp knife slice the spaghetti squash lengthwise. remove the seeds
microwave each squash in a microwave safe dish cut side down for 12 minutes, you will probably have to do each squash separately
while the squash is cooking melt the butter in a saute pan. saute the onion and bacon until the onion starts to brown. add the garlic and red pepper and saute 1 more minute. drain the fat from the pan

using a fork scrape the squash flesh out. it should form long threads,hence the name
in a large bowl mix the squash,sour cream,the onion bacon mixture and 1/2 the cheese
pour the mixture into a baking dish. cover with the remaining cheese
bake for 30 minutes

serves 4-6

Cajun Succotash

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this dish makes a great side dish but is actually hearty enough for a main course

1/2 lb andouille sausage thinly sliced
1 Lb frozen lima beans thawed
1 Lb frozen corn thawed
4 medium tomatoes diced
1 1/2 tsp cajun seasoning
1/2 tsp onion powder
juice of 2 limes
fresh ground pepper
2 Tbsp oil

in a large skillet heat the oil
add the lima beans and sausage and onion powder and saute 12 minutes
add the corn and continue sauteing 8 more minutes
season with fresh ground pepper
stir in the tomatoes,cajun seasoning  and lime juice
saute 5 more minutes
serves 2 as a main course or 4-6 as a side dish

Twice cooked pork

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this recipe calls for a couple of asian ingredients from an asian grocery

1 1/2 lbs pork belly
1 Tbsp fermented black beans,rinsed and lightly smashed with the side of a spoon
1 Tbsp minced ginger
2 leeks thinly sliced
1 Tbsp vegetable oil

sauce
1 1/2 Tbsp soy sauce
1 1/2 Tbsp chinese rice wine or dry sherry
1 Tbsp gochujang (korean chili past,sambal oelek may work as a substitute,I never tried it)
1 tsp sesame oil
1 tsp sugar

place in pork belly in a pot of salted water. bring to a bil and simmer 40 minutes,skimming any foam that forms
drain and let cool,pat dry with paper towels and slice into 1/4 inch slices

while the pork is cooking mix the sauce ingredients together in a small bowl and set aside

heat the oil in a wok until hot. working in 2 batches stir fry the pork slices until golden brown. remove all but 1 tbsp oil from the wok between batches. place each batch on a plate lined with paper towels to drain

reheat the wok add teh ginger,black beans and leeks, stir fry 2 minutes until the leeks are soft. stir in the pork. add the sauce and stir to mix well

serves 2

citrus and habanero marinated grilled pork chops

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from bon appetit. despite the habanero it’s not very spicy at all

2 lemongrass stalks,outer layers removed and slided thin
1 habanero,seeds removed and finely chopped
2 minced garlic cloves
1/2 cup orange juice
2 Tbsp fish sauce (from an oriental market)
2 Tbsp brown sugar
4 Tbsp rice wine vinegar

4 thick bone in pork chops

in a bowl mix all the ingredients except the pork chops.
prick the pork chops all over with a fork. add to a zip lock bag along with 1/2 the marinade,reserving the rest
let marinade at room temperature 30 minutes-1 hour flipping a couple of times
heat a grill to high heat
grill the pork chops 6-7 minutes a side
drizzle the remaining marinade over the pork chops

serves 4