Ingredients:
1 small to medium head cabbage, rinsed and cut into 6 wedges
1/2 teaspoon salt
3 to 4 tablespoons melted butter
salt and pepper to taste
Cook Time: 18 minutes
Preparation:
Add about 1/2 inch of water to a large skillet or Dutch oven; bring to a boil. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes. Turn cabbage carefully and simmer about 8 minutes longer, or until boiled cabbage is tender. Pour off water and return to low heat until moisture has evaporated. Add melted butter; coat boiled cabbage thoroughly. Sprinkle boiled cabbage with salt and pepper - season to taste.
Boiled cabbage serves 6.
Corned Beef in Crock Pot
Ingredients:
1 Harrington's Corned Beef Brisket
6oz orange juice
3 carrots, cut in 3 inch pieces
6 medium Red potatoes, peeled and quartered (OPTIONAL)
2-4 Green or Red onions peeled and quartered
1/2 tsp. peppercorns
1 clove garlic
1 small cabbage (cut in wedges) (COOK SEPARATELY) Recipe HERE
1 bay leaf (or 2 small ones) (may substitute 1/4 teaspoon Thyme)
Preparation:
Trim excess fat from corned beef.
Cover with water and let stand 30 minutes.
Drain thoroughly.
Place potatoes, onions, carrots, garlic, and bay leaf in crock pot.
Put meat on top of vegetables.
Sprinkle pepper over meat and vegetables
Pour orange juice over meat.
If desired, place cabbage wedges on top of meat.
Pour orange juice over all.
Cover and cook on LOW heat setting 9-11 hours. (7½ hours is average cooking time)
Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
Serve with Harrington's Horseradish
Beef Jerky
Recipe Courtesy of Alton Brown
Ingredients:
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke*
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Preparation:
1. Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
2. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
3. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
4. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
5. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
You can purchase Liquid Smoke at the store or use:
*Alton Brown's Liquid Smoke Recipe:
According to Mr. Brown you can make your own liquid smoke using about any grill/smoker with a chimney. He utilized one of the clay/ceramic type that looks like a big vase with a hole in the side (a chimnea).
1. Place a slightly smaller size pipe(approximately 3-4' long) into the existing chimey, using aluminum foil as a gasket, to allow the gases to cool a bit more.
2. Atop the pipe place a Bundt pan. (For those who don't know a Bundt pan is a cake pan with a hole in the middle of it, kinda like a donut).
3. You will need a couple of "spacers" long enough to span across the Bundt pan, perhaps wooden spoons.
4. Above the spacers place a round cake pan, slightly smaller than the Bundt pan, upside down.
On top of the inverted cake pan place a zip-top bag with ice in it, gallon size about half full.
5. Now, light your fire! Alton used charcoal for the heat and soaked wood chips for the smoke.
The smoke of course flows up the extended chimney, through the center hole in the Bundt pan where it meets the inverted cake pan with the ice on it which causes it to condense and drain into the Bundt pan, giving you Liquid Smoke. This recipe only gives you mere Tablespoons per bag of ice, but if you were smoking for a few hours and didn't mind changing the ice bag out when it melted, you may collect enough to make it worth your while.
He takes a chimnea:
Adds about 3 feet of aluminum-covered ducting to the top:
He puts a bunt cake pan right side up on the top of the ducting.
Then puts a regular metal mixing bowl (smaller than a bundt cake pan) upside down on top of the bundt cake pan.
On top of the metal mixing bowl he puts a ziploc bag full of ice, and then throws charcoal which had been prelit in a chimney into the chiminea.
He throws chunks of hardwood on top of the coals.
In about 20 minutes you get liquid smoke collecting in the bundt pan b/c the condensation from the ice cooling the mixing bowl reacts with the smoke.
Chocolate Fudge
Recipe Courtesy of Alton Brown
Ingredients:
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Prep Time: 10 min
Cook Time: 30 min
Serves: 64 (1-inch) pieces
Preparation:
Grease an 8 by 8-inch pan with butter.
In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2
tablespoons of the butter, half-and-half, and corn syrup.
Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted.
Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes.
Remove the cover and attach a candy thermometer to the pot.
Cook until the thermometer reads 234 degrees F.
Remove from the heat and add the remaining butter. Do not stir.
Let the mixture cool for 10 minutes or until it drops to 130 degrees F.
Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.
Pour into the prepared pan.
Let sit in cool dry area until firm.
Cut into 1-inch pieces and store in an airtight container for up to a week.
Yorkshire Pudding
The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word. Not a custard, it's more like a cross between a soufflé and a cheese puff (without the cheese). The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef's hat, only to collapse soon after you remove it from the oven.
Given that it's loaded with beef drippings (read fat) or butter, or both, Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline. But for a once a year indulgence, served alongside a beef roast? Yummmmm.
Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin or popover pan.
Ingredients:
1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten*
2-4 Tbsp of roast drippings
* If you double the recipe, add an extra egg to the batter.
Preparation:
1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
2 Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve. Serves 6.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding - the dripping coming from spit-roast meat.
'Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.'
The next recorded recipe took the strange pudding from local delicacy to become the nation's favorite dish following publication in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1747. As one of the most famous food writers of the time, the popularity of the book spread the word of the Yorkshire Pudding. 'It is an exceeding good Pudding, the Gravy of the Meat eats well with it,' states Hannah.
"Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire, when it boils, pour in your pudding, let it bake on the fire till you think it is high enough, then turn a plate upside-down in the dripping-pan, that the dripping may not be blacked; set your stew-pan on it under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and set to table, drain all the fat from your pudding, and set it on the fire again to dry a little; then slide it as dry as you can into a dish, melt some butter, and pour into a cup, and set in the middle of the pudding. It is an exceeding good pudding, the gravy of the meat eats well with it."
Mrs Beeton may have been Britain's most famous food writer of the 19th century but her recipe omitted one of the fundamental rules for making Yorkshire pudding - the need for the hottest oven possible. The recipe was further wrong by stating to cook the pudding in advance before placing it under the meat an hour before needed. Yorkshire folk blame her error on her southern origins.
Mrs Beeton's Recipe - 1866
1½ pints milk
6 large tbsp flour
3 eggs
1 saltspoon salt
Put the flour into a basin with the salt and gradually stir in enough milk to make it a stiff batter. When it is perfectly smooth and all the lumps are well rubbed down, add the remaining milk and the eggs, which should be well beaten. Beat the mixture for a few minutes. Pour into a shallow baking tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven. Bake it for an hour. Then, for another 30 minutes, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three cornered stand.
Time: 1½ hour.
Sufficient for 5 or 6 persons. Seasonable at any time.
Popovers vs. Yorkshire Pudding:
James Beard, cook & author, has said that the resemblance between Yorkshire pudding and popovers is coincidental, because the popover has gone through several changes before becoming the recipe that it is now. He further stated that popovers are purely American. Popovers have also been called Laplanders and puff pops.
The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.
Ogden Nash, poet, inverts the historical order of events.
Let's call Yorkshire puddingA fortunate blunder:
It's a sort of popover
That turned and popped under.
Chicken Française
Ingredients:
4 chicken breasts
2 eggs
1 lemon
¼ cup olive oil
2 tablespoons butter
1 cup chicken broth
½ cup white wine(See Notes)
kosher salt
fresh ground black pepper
flat-leaf Italian parsley
Preparation:
1. Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
2. Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
3. Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
4. Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
5. Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
6. Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
7. Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
8. Turn the stove up to high heat, and drop the lemon slices into the stove. Wait for them to caramellize and take on a slightly gummy texture.
9. Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
10. Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
11. Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
12. Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
13. Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
14. Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.
Recipe from:
Food.com
Homemade Noodles & Chicken Noodle Soup
Ingredients:
2 beaten eggs
1/4 cup milk
3/4 tsp salt
2 cups flour
Directions:
1. With whisk, combine eggs, milk and salt. Stir in 2 cups flour with large fork. It will be stiff.
2. Flour surface to roll out. Roll out dough (half at a time). Flour top of dough. Roll quite thin. Sprinkle more flour so it won't stick when rolled. Roll it up and cut on cutting board. Unroll on cookie sheet and add more flour if noodles are sticking together.
3. Throw noodles into soup at the end and cook until tender.
3/4 tsp salt
2 cups flour
Directions:
1. With whisk, combine eggs, milk and salt. Stir in 2 cups flour with large fork. It will be stiff.
2. Flour surface to roll out. Roll out dough (half at a time). Flour top of dough. Roll quite thin. Sprinkle more flour so it won't stick when rolled. Roll it up and cut on cutting board. Unroll on cookie sheet and add more flour if noodles are sticking together.
3. Throw noodles into soup at the end and cook until tender.
Chicken Noodle Soup:
Ingredients:
Homemade noodles (or 1 24oz bag Reames frozen noodles)
3 quarts water
3 tsp chicken bouillon (I use the granules)
1/4 cup chicken soup base
1 large family size cream of chicken soup (or use 3 regular sized cans)
3+ carrots, grated
2 1/2 to 3 cups chicken, cooked and cubed (or shredded, if you prefer)
2 tsp dried minced onion
pinch of dried minced garlic
Dash of pepper
Preparation:
2. Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.
3. I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.
Preparation:
1. Start cooking the noodles in their own pot of water. I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until very close to done. This takes about 20-30 minutes. So you've got plenty of time to get the rest of the soup ready.
2. Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.
3. I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.
Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.
4. Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
4. Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
5. After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
Recipe From:
The Recipe Blog
Recipe From:
The Recipe Blog
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