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Author Archive

Shredded Mexican Beef

November 12, 2011 by Scott.

Ingredients
- 4lbs beef round roast (or other lean roast)
- 2 tsp ground black pepper
- 1 large onion - diced
- 1 (7 oz) can chopped green chilies
- 2 tsp cayenne pepper
- 1 tbsp garlic powder
- 2 tsp ground cumin
- 1 (7 oz) can chipotle peppers in adobo sauce
- 1 cube beef bouillon

Directions
1. Trim the roast of excess fat and cut into four pieces
2. Rub roast with black pepper and place into slow cooker
3. Add all other ingredients and pour in water to cover 1/3 of the roast
4. Cover and cook on high until meat begins to fall apart (about 8 hrs) - add water if needed
5. Turn the slow cooker to low, remove meat and shred.
6. Return shredded meat to slow cooker and cook for about 20 minutes

Posted in Slow Cooker, Mexican, Beef | No Comments »

Naan

November 4, 2011 by Scott.

Approximately 14 servings.

Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional - could use a bit more or mix garlic with butter to top it off)
- 1/4 cup butter, melted

Directions
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
3. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
4. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
5. During the second rising, preheat grill to high heat.
6. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.

Posted in Side dish | No Comments »

Pastrami

October 19, 2011 by Scott.

Make your own pastrami!

Ingredients
- 5 lbs corned beef brisket
- 3 tbsp coursely ground black pepper
- 2 tbsp ground coriander
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp vegetable oil
- heavy-duty aluminum foil

Directions
1. Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer.
2. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef.
3. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape.
4. Place in a 240 degree F. oven for 5 hours.
5. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard.

Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.

Posted in Beef | No Comments »

Chili Sauce Chicken

September 18, 2011 by Scott.

Ingredients
- 8 chicken (thighs or breasts)
- 1 (12 oz) bottle chili sauce
- 1/3 cup white wine or chicken broth
- 1/4 cup olive or vegetable oil
- 10 cloves garlic, minced
- 4 1/2 dried basil
- 1/2 tsp salt
- 1/8 tsp pepper

Directions
1. In a large resealable plastic bag, combine all ingredients (except checken) and mix.
2. Remove 1/3 cup for basting (optional) and refrigerate
3. Add chicken to back; seal and refrigerate at least 2hrs.
4. Grill, covered skin down, over medium heat for 20 minutes (baste with reserved marinade if saved).
5. Turn chicken and grill 10 min more, basting frequently.

Posted in BBQ, Chicken | No Comments »

Beer Biscuits

September 18, 2011 by Scott.

Ingredients
- 2 1/4 cups all-purpose baking mix (or Bisquick)
- 2 tablespoons sugar
- 1 cup beer

Directions
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, mix all ingredients with a whisk until just combined.
3. Using 2 spoons divide dough into 4 (6 or even mounds and put on a baking sheet.
4. Bake for 8 to 10 minutes until golden brown.

Posted in Side dish | No Comments »

Chicken Breast Brine

September 6, 2011 by Scott.

Ingredients
- 1/4 cup coarse salt
- 1/4 cup firmly packed dark brown sugar
- 20 whole black peppercorns
- 1 thinly sliced chili pepper
- 2 bay leaves
- 1 cup hot water, plus 3 cups cold water
- Lemon thinly sliced or Lemon juice
- 1 small onion thinly sliced
- 2 cloves of garlic crushed

Directions
1. Place the salt, sugar, peppercorns, chili pepper, and bay leaf into a bowl
2. Add hot water and whisk until salt and sugar are dissolved
3. Add cold water and let cool to room temperature
4. Add lemon and onion
5. Put breasts into 1 gallon plastic bag
6. Pour brine into bag, squeeze out excess air and seal

Let set for at least 2 hours (overnight works very well also) and grill.

Posted in Marinade, Rubs, Sauce | No Comments »

Three Herb Chimi Churri Sauce

August 21, 2011 by Scott.

Ingredients
- 1 cup cilantro
- 1/2 cup fresh mint
- 1 cup flat leaf parsley
- 6 cloves garlic
- 1/2 tsp hot pepper flakes
- 1/3 cup white vinegar
- 1/3 cup water
- 1 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp blk pepper

Posted in Marinade, Rubs, Sauce | No Comments »