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EASY 2 INGREDIENT PULLED PORK (From allrecipes.com) 3-7-20 Top of page
1 (2 1/2 pound) boneless pork loin
roast
water as needed
1 (18 oz.) bottle barbeque sauce
8 large sandwich buns, split
Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker. Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour. Spoon a generous amount of pork into each roll.
BEST GRILLED CHICKEN BREAST (From delish.com) 3-7-20
1/4 cup balsamic vinegar
3 tbsps. extra-virgin olive oil
2 tbsps. brown sugar
3 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried rosemary
4 chicken breasts
Kosher salt
freshly ground black pepper
freshly chopped parsley, for garnish
In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. Garnish with parsley before serving.
CARDINAL PUNCH (From thespruceeats.com) 3-7-20
Glass:
2 oz. cranberry juice
1/2 oz. lemon juice
1 oz. orange juice
2 oz. ginger ale
Garnish with lemon and orange slices
Pour the juices into a collins glass half-filled with ice cubes. Top with the ginger ale. Garnish with orange and lemon slices.
Pitcher:
12 oz. cranberry juice
3 oz. lemon juice
6 oz. orange juice
12 oz. ginger ale (add immediately before serving)
Punchbowl:
6 cups cranberry juice
1 1/2 cups lemon juice
3 cups orange juice
6 cups ginger ale
Use a salad mold to make a ring block of ice, freezing in maraschino cherries and other slices of fruit. Can use silicone baking molds in different shapes. To make decorative blocks of ice with fruit inside, first fill the mold about one-third with water and freeze. Add the fruit and return it to the freezer for a few minutes to freeze the fruit in place then top off with water and freeze it completely.
BROWN SODA BREAD (From cookscountry.com) 3-14-20 Top of page
2 cups (10 ounces) all-purpose flour
1 1/2 cups (8 1/4 ounces) whole-wheat flour
1/2 cup toasted wheat germ
3 tbsps. sugar
1 1/2 tsps. salt
1 tsp. baking powder
1 tsp. baking soda
1 3/4 cups buttermilk
3 tbsps. unsalted butter, melted
Combine buttermilk and 2 of the 3 tbsps. of butter to a 2 cup measuring cup. Add to dry ingredients and stir with rubber spatula until the dough just comes together. Turn dough out on lightly floured counter until cohesive. Pat dough into 7" round. Transfer to prepared baking sheet. Using a sharp, serrated knife, make 1/4" deep cross on top of the loaf. Bake until skewer comes out clean and loaf has an internal temperature of 195° about 45-50 minutes. Rotate sheet halfway through baking. Remove from oven and brush with remaining butter. Cool on wire rack for at least 1 hour.
SLOW COOKER CORNED BEEF AND CABBAGE (From gcsauciertastethefood.blogspot.com) 3-14-20
3 lb corned beef brisket, trim fat 1/4", rinsed
1 tbsp. pickling spice
1 1/2 lbs. small red potatoes, unpeeled
1 lb. carrots, peeled and halved crosswise
1 head green cabbage, cored, cut into 6 wedges (1 1/2
lbs.)
6 cups water
4 tbsps. unsalted butter, cut into 1/2" pieces
Set beef in slow cooker and sprinkle with pickling spice. Tuck potatoes and carrots between beef and sides of slow cooker. Cut cabbage into six 2-inch wedges through core, leaving core intact so wedges stay together while cooking. Arrange cabbage on top of beef. Add water. Cover and cook until beef is tender, 6 to 7 hours on high or 8 to 9 hours on low. Turn off slow cooker. Gently push cabbage aside, remove beef from slow cooker, and transfer to carving board. Tent with aluminum foil and let rest for 15 minutes. Cover slow cooker to keep vegetables warm while beef rests. Slice beef thin against grain; transfer to serving platter. Using slotted spoon, transfer vegetables to platter with beef. Dot vegetables with butter. Serve.
SKILLET SHEPHERDS PIE (From kcet.org) 3-14-20
1 1/2 lbs. 93% lean ground beef
2 tbsps. plus 2 tsps. water
salt and pepper
1/2 tsp. baking soda
2 1/2 lbs. russet potatoes, peeled and cut into 1" chunks
4 tbsps. unsalted butter, melted
1/2 cup milk
1 large egg yolk
8 scallions, green parts only, sliced thin
2 tsps. vegetable oil
1 onion, chopped
4 oz. white mushrooms, trimmed and chopped
1 tbsp. tomato paste
2 garlic cloves, minced
2 tbsps. Madeira or ruby port
2 tbsps. all-purpose flour
1 1/4 cups beef broth
2 tsps. worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
2 carrots, peeled and chopped
2 tsps. cornstarch
Toss beef with 2 tbsps. water, 1 tsp. salt, 1/4 tsp. pepper,
and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Meanwhile, place potatoes in
medium saucepan; add water to just cover and 1 tbsp.
salt. Bring to boil over high heat. Reduce heat to medium-low and simmer
until potatoes are soft and tip of paring knife
inserted into potato meets no resistance, 8 to 10 minutes.
Drain potatoes and return to saucepan. Return saucepan to low heat and
cook, shaking pot occasionally, until any surface
moisture on potatoes has evaporated, about 1 minute.
Remove pan from heat and mash potatoes well. Stir in melted butter. Whisk
together milk and egg yolk in small bowl, then stir
into potatoes. Stir in scallion greens and season with
salt and pepper to taste. Cover and set aside. Heat oil in broiler-safe
10-inch skillet over medium heat until shimmering. Add onion,
mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper; cook,
stirring occasionally, until vegetables are just starting to soften and
dark bits form on bottom of skillet, 4 to 6 minutes.
Stir in tomato paste and garlic; cook until bottom of
skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping
up any browned bits, until evaporated, about 1 minute. Stir
in flour and cook for 1 minute. Add broth, Worcestershire,
thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits.
Reduce heat to medium-low, add beef in 2-inch
chunks to broth, and bring to gentle simmer. Cover and
cook until beef is cooked through, 10 to 12 minutes, stirring and breaking
up meat chunks with 2 forks halfway through. Stir
cornstarch and remaining 2 tsps. water together in bowl.
Stir cornstarch mixture into filling and continue to simmer for 30 seconds.
Remove thyme and bay leaf. Season with salt
and pepper to taste. Adjust oven rack 5 inches from broiler
element and heat broiler. Place mashed potatoes in large zipper-lock bag
and snip off 1 corner to create 1-inch opening. Pipe
potatoes in even layer over filling, making sure to cover
entire surface. Smooth potatoes with back of spoon, then use tines of fork
to make ridges over surface. Place skillet on rimmed
baking sheet and broil until potatoes are golden brown
and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes
before serving.
CHICKEN UNDER A BRICK IN A HURRY (From bonappetit.com) 3-21-20 Top of page
2 skin-on, bone-in legs (thigh and
drumstick; about 1 1/2 lb. total)
Kosher salt, freshly ground pepper
1 tbsp. extra-virgin olive oil
Pesto Verde and Assembly
1 oil-packed anchovy fillet
1 garlic clove, smashed
1 tsp. kosher salt, plus more
1/2 cup parsley leaves with tender
stems
1/4 cup extra-virgin olive oil
1 tbsp. sherry vinegar or red wine
vinegar
1 tsp. Dijon mustard
1/2 tsp. crushed red pepper flakes
3 scallions, white and pale green
parts only, thinly sliced
Wrap 2 bricks with foil (if you don’t have any bricks lying around, use a heavy skillet). Working with 1 leg at a time, place chicken skin side down on a cutting board. Using your fingers, feel for the thigh bone, which runs from one end of the thigh to the other. Using a boning knife or another thin sharp knife, cut straight down into flesh until the tip of the knife hits the bone, then slice from one end of bone to the other to expose its entire length. Using short strokes and trying to stay as close to the bone as possible, cut meat away from bone on both sides, working your way around until you can wiggle the tip of your knife underneath it (take care not to cut through the skin). With the front end of your blade underneath the bone, slice upward toward free end of bone to release flesh. At this point, the bone should only be attached at the joint that connects it to the drumstick. Repeat this process, this time making a cut from the top of the drumstick bone (at the joint) down to foot end. Cut along either side of drumstick bone (same as you did with the thigh bone) until you can wiggle your knife underneath. With the blade angled toward the cutting board this time, cut meat away from bone. By now, the drumstick and thigh bones should be attached only where they meet at the joint. Make small cuts all around and underneath joint until you can cut out bones completely. Cut away any pieces of cartilage that remain. Turn deboned chicken over and smooth skin over meat. (Freeze bones and use at a later date for stock.) Season chicken on both sides with salt and pepper. Pour oil into a medium cast-iron skillet. Place chicken in pan skin side down (it’s okay if the pieces touch, but make sure they don’t overlap). Heat pan over medium-high and place a prepared brick on top of each piece (or, place a sheet of foil over chicken, then set a second cast-iron skillet on top). Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
While chicken is cooking, place anchovy, garlic, and 1 tsp. salt in a mortar and use pestle to pound to a paste, about 1 minute. Add parsley and continue to pound until completely pulverized, about 2 minutes. (Alternately, grate garlic and finely chop anchovy and parsley, then mix together in a medium bowl.) Mix in oil, vinegar, mustard, and red pepper flakes with pestle, then add scallions. Taste and season with more salt, if needed. Carefully remove bricks (foil will be greasy) and check chicken. There should be only a hint of medium-rare flesh on the thickest part of the thigh. Using a thin spatula, release chicken skin from pan and turn onto flesh side. Remove from heat and let sit to finish cooking through, about 1 minute. Spoon some pesto verde onto a platter. Top with chicken, skin side up, and spoon more pesto over.
ENCHILADAS 3-28-20 Top of page
1 1/2 lbs. shredded or diced meat
of choice
1/2 onion, minced
1 garlic clove, minced
3 chipoltle peppers
1-2 tbsps. adobo sauce
Cheese
1/2 cup chopped cilantro, optional
Herdes Guacamole Salsa, optional
Heat meat and add onion, garlic and peppers, cooking until soft. Remove from heat and use to fill tortillas to make enchiladas and place in pan tuck side down. Spray pan if not using nonstick. Pour red enchilada sauce over top. Top with cheese. Bake at 350° for 30 minutes. Serve with sour cream and cilantro.
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