Look at what's cookin

My adventure's in feeding my family

Mustardy Coleslaw July 22, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good coleslaw. The more vinegar the better. I decided to give this recipe a try. This is very delicious fresh but if it sits too long it becomes salty and bitter.

Ingredients:

For the Dressing:

  • 1/3 cup mayonnaise
  • 1/3 cup yellow mustard
  • 1/3 cup cider vinegar
  • 1/3 cup sugar
  • 2 tablespoons hot sauce, preferably Texas Pete
  • 1 teaspoon celery seeds

For the Slaw Mix:

  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
  • 1 large carrot, peeled and grated on the large holes of a box grater
  • 2/3 cup sugar
  • 1/3 cup kosher salt

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Directions:

For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.

For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

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Argentinian Brisket With Chimichurri July 20, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

We have this awesome Traeger grill at home that is perfect for smoking meats. The original recipe for this calls for it to be cooked in a dutch oven but why not smoke it? The smokey meat paired with the super fresh chimichurri is delicious.

Ingredients:

Brisket

  • 2 tablespoons paprika
  • 2 tablespoons ground cumin (omit for Passover)
  • 1 tablespoon kosher salt
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 (3 1/2 pound) brisket
  • 3 tablespoons canola oil (use olive oil for Passover)
  • 1 cup beef broth, such as Manischewitz All Natural Beef Broth
  • 2 tablespoons red wine vinegar

Chimichurri

  • 1 1/2 cups chopped fresh parsley leaves
  • 1 tablespoon dried oregano
  • 3 garlic cloves, smashed
  • Grated zest and juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup extra virgin olive oil

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Directions:

Preheat grill to 375°F.

For the brisket: In a small bowl, combine the paprika, cumin, salt, oregano, garlic powder, and cayenne; mix well. Rub the mixture all over the meat. Place meat on the smoker. Add the broth and vinegar to a disposable pan and place in smoker. Roast until tender.

Transfer the brisket to a cutting board and let rest at least 15 minutes before slicing.

For the chimichurri sauce: Combine the parsley, oregano, garlic, lemon zest and juice, vinegar, salt, black pepper, and red pepper flakes, if using, in a food processor. Pulse to coarsely chop, stopping to scrape down the sides. With the processor running, slowly add the olive oil in a stream until you have a fairly smooth but still slightly chunky sauce.

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Slice the brisket 1/4-inch-thick against the grain, transfer it to a serving plate, and drizzle the chimichurri sauce on the meat.

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Grilled Jalapeño Potato Salad June 14, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

When firing up the grill, I like to try and do all my cooking on it. The hubs is not a fan of cold potato salads so when I saw this I thought it would work well. It was pretty simple to make, the hardest part was making sure the potatoes are done before they burn. They turned out to be tasty and a great side to grilled meat.

Ingredients:

  • 1/4 cup cider vinegar
  • 2 tablespoon sour cream
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cumin
  • 2 pounds new potatoes, washed and cut in half
  • 3 tablespoons olive oil
  • 2 medium jalapenos
  • 2 green onions, thinly sliced
  • 2 tablespoon finely chopped cilantro

photo 1 (1)

Directions:

To make the dressing: In a medium bowl, whisk together vinegar, sour cream, 1 teaspoon salt, 1 teaspoon pepper, and cumin. Set aside.

Place potatoes in a large bowl. Add olive oil and toss to thoroughly coat potatoes. Season with salt and pepper to taste.

Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set half the burners on a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place jalapenos on hot side of grill and cook until lightly charred on all sides, 5 to 10 minutes. Transfer to cutting board, let cool, then deseed and finely chop jalapenos.

Grill potatoes, cut side down, over hot side of the grill until lightly browned, about 5 minutes. Move to cool side of grill, cover, and continue to cook until a paring knife can slide into potatoes with no resistance, 10 to 15 minutes more.

Transfer potatoes to a large bowl. Add dressing and toss to thoroughly coat. Add jalapeños, green onions, and cilantro and toss again to evenly distribute.

photo 2 (3)

 

Beer-Marinated Chicken Tacos June 12, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Mmm tacos. Yum. Wait I feel like I started a post with that a couple days ago… After the messy tacos I was looking for a simple recipe and came across this. The flavor was mild but the meat was very juicy and the avocado added a nice texture.

Ingredients:

  • 1 cup dark Mexican beer, such as Negra Modelo
  • 2 tablespoons dark sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs
  • 2 cups of your favorite guacamole
  • 8-12 Taco size corn tortillas

photo 1 (1)

 

Directions:

Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refridgerator to marinate for 2 hours to overnight.

Remove chicken from the refrigerator while lighting the fire. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly over the charcoal grate. Grill chicken until fully cooked and browned on both sides, about 4-5 minutes per side. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips.

While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, spread a heaping spoonful of guacamole along the middle of each tortilla. Pile with chicken slices and serve.

photo 2 (2)

 

Red Wine-Marinated, Roasted Beef With Herb-Horseradish Cream June 10, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Beef and horseradish are made to go together. Add in red wine and its a match made in heaven. The original recipe calls for a tenderloin but I decided to use one of the beautiful t-bones that we had in our freezer. A simple meal with a great taste.

Ingredients:

For the Beef:

  • Two large steaks
  • 1/2 cup red wine
  • 1 1/2 tablespoons fresh juice from 1 to 2 lemons, divided
  • 3 tablespoons olive oil, divided
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 4 teaspoons fresh dill, divided use
  • Kosher salt and freshly ground black pepper
  • 1/2 cup homemade or store-bought low-sodium beef or chicken stock
  • 2 tablespoons butter

For the Herb-Horseradish Cream:

  • 1 1/2 cups sour cream
  • 2 teaspoons prepared horseradish
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh mint leaves

photo 1 (1)

 

Directions:

Place beef in a resealable bag. Add wine, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, garlic, oregano, thyme, 2 teaspoons dill and 1/2 teaspoon each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4 to 6 hours.

In a small bowl, mix the sour cream, horseradish, parsley, mint, remaining 2 teaspoons dill and remaining 1/2 tablespoon lemon juice. Season with salt and pepper and stir to combine.

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When ready to cook, adjust oven rack to lower-middle position and preheat oven to 425°F. Remove meat from the refrigerator and pat dry with paper towels.

Season meat with salt and pepper.

Heat 1 ½ tablespoons oil in a large, oven-safe roasting pan or Dutch oven until shimmering. Sear meat until well browned on all sides, about 8 minutes total. Add marinade to the pan and scrape up any browned bits from the bottom of the pan. Transfer meat to the oven to cook until meat reaches an internal temperature of 125°F as registered on an instant-read thermometer for medium-rare, 20 to 30 minutes.

Remove meat from the oven, transfer to a platter and allow to rest for 10 minutes. While the meat is resting, deglaze the pan on the stove top over medium-high heat, adding beef broth and scraping up browned bits from the bottom of the pan using a wooden spoon. Swirl in butter to finish the sauce. Taste and adjust seasonings, if necessary.

Slice meat and place on a platter. Drizzle with pan sauce and serve immediately with horseradish cream.

photo 3 (1)

 

Crying Tiger (Thai-style Grilled Steak with Dry Chili Dipping Sauce) June 8, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good basic steak with sauce on the side. When I first made the sauce for this recipe, it was killer hot (which made me happy). However, once you spoon it over a thick steak, the sauce mellows out. The amount of sauce you need to keep the heat drowns out the flavor of the steak so I recommend adding more dried chili if you want a good punch.

Ingredients:

  • 4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light or dark brown sugar
  • 1 tablespoon plain vegetable oil
  • One recipe of Jaew (see related recipe here)
  • 2 plum tomatoes

photo 1 (1)

 

Directions:

Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. (See related recipe here).

photo 2 (2)

Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce (Jaew); set aside.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate.

Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. (See the importance of resting meat).

Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.

photo 3

 

Smoky Chicken Tinga Tacos June 6, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Mmm tacos. Yum. I love tacos, and so does the hubs. I saw this recipe and figured I should try it out. The flavors were great but the sauce was too thin (and there was too much of it) for the tacos to work. It soaked right through the shells. We also ate the meat over rice and really enjoyed it that way.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds skin-on, bone-in chicken thighs
  • 1 cup medium diced white onion
  • 2 medium cloves garlic, smashed and peeled
  • 1 large tomatillo, husk removed, rinsed, and roughly chopped
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon ground cumin
  • One (14.5-ounce) can fire-roasted diced or crushed tomatoes
  • 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can
  • 1/2 cup homemade chicken stock or low-sodium chicken broth
  • 1 bay leaf
  • Kosher salt

photo 1 (1)

Directions:

Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.

Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.

Transfer sauce to the jar of a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.

Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.

Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, and cotija cheese. Serve with lime wedge.

photo 2 (1)

 

 
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