MARCELA’S SALPICON

Posted in Beef by sallybr

This is another recipe from Mexican Made Easy, a current favorite show on FoodTV. Marcela used it as part of hearty “Beef Tostadas“. Salpicon brought childhood memories because my Mom used to make a similar dish called “roupa velha”, (ropa vieja in Spanish, old clothes or rags in English). The name describes the nature of the beef, shredded into pieces that are melt-in-your-mouth tender from a long, slow cooking. My Mom used to make “roupa velha” with leftovers from pot roast, and served it as a braised dish piping hot over mashed potatoes or rice. Confession from my young days: I loved to have “roupa velha” as a sandwich. All that tasty, saucy meat, served between slices of crusty baguette. Maybe not appropriate to serve for company, but totally awesome! Napkins were mandatory, though… 😉

SALPICON
(adapted from Marcela Valladolid)

One 2-pound boneless beef brisket
1 large white onion, quartered
Kosher salt
3/4 cup olive oil
6 tablespoons white vinegar
1/4 cup fresh lime juice
1/4 cup minced red onion
2 tablespoons dried crumbled Mexican oregano
Freshly ground black pepper
1 cup seeded chopped cucumber
1 cup seeded chopped tomatoes
1/2 cup capers, drained (or to taste)
1/4 cup chopped fresh cilantro

Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup of salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 and a half hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely.

Prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season with salt and pepper.

Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, and cilantro and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.

ENJOY!

to print the recipe, click here

Comments: I was not sure if Phil would like this recipe, as beef salad is not something he would normally go for. To my delight, he absolutely loved it, and kept telling me to include salpicon in our regular rotation. I suppose that every food blogger’s partner lives in fear of never tasting a dish again once it is published in the blog… 😉 No risk with this one, because I already made it twice! The second time I used top round, a cut that is not that popular for its fibrous nature, but perfect for this dish. I used my pressure cooker, and advise you to do the same if you have one and would like speeding up the process. The recipe makes a pretty big batch, so leftovers were my lunch for several days. But, as Marcela mentioned in the show, it’s great to have a batch of salpicon in the fridge for little snacks throughout the day.

I served salpicon with rice, refried beans, and slices of avocado, but I suggest you to stop by the FoodTV site and take a look at Marcela’s Tostadas.

ONE YEAR AGO: Pork Kebabs

TWO YEARS AGO: Fondant au Chocolat

THREE YEARS AGO: Got Spinach? Have a salad!

21Sep2012

BEEF AND BROCCOLI STIR-FRY

Posted in Beef by sallybr

This classic Chinese dish is often abused beyond belief. It is easy to overcook the broccoli, turning the florets into a mushy version of their beautiful self, and at the same time producing beef that has the wrong texture. The real thing is like velvet in your mouth, with a crisp, bright green broccoli giving the perfect counterpoint to the beef. No excessive, cloyingly sweet sauce. When properly prepared, this is a fantastic recipe that will please everyone – except the broccoli haters out there – but they might make an exception in this case. 😉

BEEF AND BROCCOLI STIR-FRY
(adapted from Jaden Hair’s guest post at Simply Recipes)

1 pound flank steak or sirloin, sliced thinly across the grain
1 pound broccoli florets
2 tablespoons grape seed oil
1 yellow bell pepper, seeded, cut in slices
1 clove garlic, very finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
freshly ground black pepper

for the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth (or water)

Start by marinating the beef: mix all ingredients in a bowl, add the pieces of beef and stir to coat the slices. Let it stand for 10 minutes, while you prepare the sauce and blanch the broccoli.

Make the sauce by mixing the oyster sauce, rice wine (or sherry), soy sauce, and chicken stock (or water) in a small bowl. Reserve. Place the broccoli in boiling salted water for 2 minutes. Drain very well and reserve.

Now, the fun begins: heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the yellow bell pepper and cook it for a couple of minutes until it begins to soften. Remove and reserve. Make sure the pan is again very hot, and add the slices of beef, spreading them out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic and reserved bell pepper to the pan and fry for an additional 30 seconds to 1 minute until the beef is cooked through.

Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

ENJOY!

to print the recipe, click here

This dish highlights well how a couple of extra-steps that might seem like a waste of time and energy make a world of difference in the final product. If you skip the beef marinade and blanching the broccoli, it simply won’t be the same. The original recipe does not call for yellow bell pepper, but I wanted to add a bit more color. You can certainly omit it. This is a great dish for weeknights, all you’ll need is some steamed white rice. Meat, veggies, carbs, all there in perfect harmony: the omnivore’s dream!

If you are fond of Asian recipes, make sure to stop by Jaden’s blog, The Steamy Kitchen, and consider getting her cookbook, I have it and love it!

ONE YEAR AGO: Wheat Germ and Sage Sourdough Bread

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THREE YEARS AGO: Summer’s Finale (Watermelon Granita)

20Apr2012

A SECOND TASTE OF HOME COOKING

Posted in Beef, Pasta & Noodles, Pork by sallybr

On my most recent adventure in The Secret Recipe Club, I had a hard time deciding between two recipes from my assigned blog, “A Taste of Home Cooking”. I went with Orange and Rosemary Pork Tenderloin, but couldn’t wait to make possibility number 2, a recipe that took me straight back to my California days.

This might surprise you, but when I arrived in the US for the first time in 1986, both me and my former husband had zero experience with frozen dinners, as they didn’t exist in Brazil back then. We were amazed! Those cute little boxes ready to warm up and enjoy, so many options, so convenient! We went TV-dinner-crazy, trying all sorts of brands and styles of cuisine. Once the thrill of the novelty passed, we went back to our regular approach of home-cooked meals, but I never lost a soft spot for “Swedish Meatballs with Noodles”. That little frozen box, and Velveeta (there, I said it!) are a bit disturbing for a food blogger to love, but… I am guilty on both counts. I’ve got nothing to say in my defense about Velveeta, but I’m redeeming myself on frozen dinners with this home-cooked version of a favorite classic.

SWEDISH MEATBALLS AND EGG NOODLES
( from A Taste of Home Cooking, original recipe from Rachael Ray)

for the meatballs:
1/2 pound ground beef
1/2 pound ground pork
1/2 cup bread crumbs
1 egg, beaten
1 small onion, finely chopped (I used 1 shallot)
A few drops Worcestershire sauce (I used 1 tsp)
Salt and pepper

for the sauce:
3 tablespoons butter
2 tablespoons flour
1/2 cup dry sherry
1 cup beef broth
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream (I reduced to 1/4 cup)

1 bag wide egg noodles (I used fettuccine)
1 tablespoon butter

Heat the oven to 400 F.

Mix all the ingredients for the meatballs in a bowl, and form bite-size balls, placing them on a baking sheet lined with parchment paper or aluminum foil. Bake for 12 to 15 minutes, turning them midway through cooking time.

As the meatballs bake, boil water for the pasta and start preparing the sauce. Melt the butter over medium heat, sprinkle the flour over it, and cook for a couple of minutes, whisking constantly. Slowly add sherry and whisk until the sauce reduces by half. Add beef broth in a slow stream and continue stirring until the sauce thickens enough to lightly coat the back of a spoon. Turn off heat and add salt and pepper to taste, Dijon mustard and sour cream.

Once the noodles are cooked, drain them and toss with butter. Turn a low heat under the sauce to gently warm it, add the baked meatballs to the sauce, stir to coat, and serve over pasta.

ENJOY!

to print the recipe, click here

Comments: This was a delicious meal, quick and simple to prepare. Next time, I will make two small adjustments: bake the meatballs slightly less, so they will be lighter in color, and use the full amount of sour cream in the sauce.

Just as I expected, this meal brought memories of my first few months in the US, when I could barely communicate in English, and struggled to adjust to a new environment. I had no idea that 26 years later I’d be writing a blog about it, especially because the term blog didn’t exist. 😉

If A Taste of Home Cooking is not on your list of blogs to visit, jump right over, she’s got a ton of great recipes to share!

ONE YEAR AGO: Italian Easter Pie

TWO YEARS AGO: Black Olive Bialy

STILL GOT STOUT?

Not too long ago I told you we got a bottle of stout beer as a gift from one of our graduate students. It turns out Chuck didn’t just give us one bottle, but three. My stud husband insisted on drinking one of them (the nerve!), so I was left with only two for my cooking adventures. Clearly, I endure a lot to keep our marriage happy. 😉 Having made a chocolate cake with the first bottle, I wanted to switch gears and use the other in a savory recipe. After a quick search on my scary-long list of “to make soon” recipes, I found exactly what I was hoping for: a brisket with a bourbon glaze, and a stout-based braising liquid. Irresistible.

BRAISED BRISKET WITH BOURBON-APRICOT GLAZE
(adapted from Bon Appetit, February 2012)

for the dry rub:
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

for the meat:
1 flat-cut brisket (about 4-pounds, with 1/3 inch top fat layer kept intact)
2 tablespoons grapeseed oil, divided
2 chopped shallots
1 garlic clove, smashed
2 cups water
2 cups beef stock
1 bottle stout beer (12 ounces)
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
4 plum tomatoes, chopped
4 large carrots, chopped
1 tablespoon balsamic vinegar

for the glaze:
1/2 cup apricot preserves
2 teaspoons bourbon
Kosher salt and freshly ground black pepper
Mix all ingredients for the rub in a small bowl, and rub the brisket all over with it. Cover and place in the refrigerator from 2 hours to overnight. Remove to room temperature 1 hour before you start cooking.

Heat the oven to 325 F. Heat 1 tablespoon of grapeseed oil on a large, oven-proof pot until very hot. Add the brisket, fat side down, and cook undisturbed for about 6 minutes, until golden brown. Turn the meat over and cook for 4 to 5 more minutes. Remove the meat to a plate and tent lightly with aluminum foil.

Reduce heat to medium and add remaining 1 tablespoon oil. Add shallots and garlic. Cook, stirring occasionally for about 5 minutes. Add water, beef broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.

Braise until brisket is very tender to the touch but still holds its shape, about 4 and a half hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain the braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern. Return brisket, fat side up, to pot with reduced braising liquid.

Make the glaze by transferring 1/4 cup of the braising liquid to a blender, and pureeing with the apricot preserves and the bourbon. Season with salt and pepper. Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with a silicone brush. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.

Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top, if desired.

ENJOY!

to print the recipe, click here

Comments: You can braise the meat until it is still firm enough to serve in slices as indicated in the recipe, or allow it to go a little longer in the oven until it starts to fall apart. Full disclosure: I intended to follow recipe as originally written, but someone invited me to go to Home Depot to get just a couple of things we needed around the house. The detour was longer than I anticipated, and by the time we got home, the brisket had passed the point of “sliceability”. We didn’t mind at all, meat that shreds into the braising sauce is hard to beat.

Leftovers were absolutely amazing. I cooked some noodles for the second time around, and used the braising liquid as my pasta sauce. I salivate as I type this and remember the deliciousness of that meal. Another great use for leftovers would be a moussaka type dish, as this one made last month by Celia. The season for long braises is pretty much over, so this was a fantastic recipe to wrap the month of March.

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TWO YEARS AGO: Spring Rolls on a Spring Day

27Jun2011

KOREAN BARBECUE BURGER

Posted in Beef, Burgers & Sandwiches by sallybr

Coming back home to our kitchen was wonderful, of course, but coming back to my 6 shelves of cookbooks was almost as good! Whenever I got tired of unpacking and organizing stuff, I would take a “cookbook-break” – not really opening any of them to avoid getting too distracted, but just looking at the titles and trying to remember my favorite recipes inside. That led me to the shocking realization that quite a few books remain “uncooked from.” One of my goals – which I intend to take without pressure – is to bring them to life in our kitchen. The first one was The Steamy Kitchen Cookbook, a colorful, fun book written by Jaden Hair. I’ve had it for a couple of years, inside I found a small card with quite a few page numbers market “to try soon.” No one can say I lack good intentions. 😉

KOREAN BARBECUE-STYLE BURGER
(adapted from The Steamy Kitchen Cookbook)

1 + 1/2 pounds ground beef
1 Tsp finely minced garlic
2 Tbs minced ginger
2 + 1/2 Tbs soy sauce
2 + 1/2 Tbs brown sugar
3 Tbs finely minced green onions
3 tsp sesame seeds
1/4 to 1/2 tsp salt
freshly ground black pepper
4 hamburger buns

for the pickled veggies
1 cup matchstick cut carrots
1 cup matchstick cut cucumber
1/2 tsp sesame seeds
4 tsp rice vinegar
1/2 tsp sugar

Mix the ground beef with the garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds, salt and pepper. Try to mix it gently, but incorporating the ingredients well. Divide the mixture in 4 equal portions and shape them as patties, making a small indentation in the center, as you see in this photo. Let the meat rest while you prepare the quick veggie pickle by mixing all the ingredients in a bowl. Wait 5-10 minutes and the pickle will be ready.

Cook the hamburger on a hot grill or on a frying pan with a little oil, for 5 to 6 minutes per side. Serve with the carrot-cucumber pickle and other toppings of your choice.

ENJOY!

to print the recipe, click here

Comments: My main modification in the recipe was to reduce a little the amount of garlic – in case you didn’t notice, we tend to use garlic with a lot more restraint than most cooks – and also the amount of ginger. In her recipe, she used 3 tablespoons of ginger and we both thought even 2 Tbs was a little much, the ginger taste is quite pronounced. If you are more of a purist when it comes to tasting the meat first, consider reducing it further. The hamburger turns out moist, succulent, the brown sugar/soy imparts a beautiful color.

I had to refrain from eating the pickled carrot/cucumber by the spoonful. Loved it! It goes perfectly with the burger. If you find good quality kimchi, consider that as a topping too.

Summer is hamburger season by definition, and the 4th of July is right at the corner, so this could be a nice change of pace for the usual burger, celebrating the melting pot of cultures this country is all about!

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