Tag: meat

Posted on » by Michael » Theme:

Red Beans and Rice

Cooks Illustrated-  very good 8/10

Red Beans and Rice

Why This Recipe Works
To replicate this traditional red beans and rice recipe from New Orleans using ingredients easily found in supermarkets across the country, we made some simple substitutions: small red beans for Camellia-brand dried red beans and bacon for hard-to-find tasso. Fine-tuning the proportions of sautéed green peppers, onions, and celery gave the recipe balance, and the right ratio of chicken broth to water added complexity without giving the dish an overpowering chicken flavor.

  • Table salt
  • 1 pound small red beans (about 2 cups), rinsed and picked over
    4 slices bacon (about 4 ounces), chopped fine (see note) (I used 6oz turkey bacon)
    1 medium onion, chopped fine (about 1 cup)
    1 small green bell pepper, seeded and chopped fine (about 1/2 cup)
    1 celery rib, chopped fine (about 1/2 cup)
    3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
    1 teaspoon fresh thyme leaves
    1 teaspoon sweet paprika (see note)
    2 bay leaves
    ¼ teaspoon cayenne pepper
  • Ground black pepper
    3 cups low-sodium chicken broth
    6 cups water
    8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch slices (see note) (I used turkey andouille)
  • Basic White Rice (see related recipe)
    1 teaspoon red wine vinegar, plus extra for seasoning
    3 scallions, white and green parts, sliced thin
  • Hot sauce (optional)

Instructions
Serves 6 to 8
If you are pressed for time you can “quick-brine” your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe. If you can’t find andouille sausage, substitute kielbasa. Tasso can be difficult to find, but if you use it, omit the bacon and paprika in step 2 and cook 4 ounces finely chopped tasso in 2 teaspoons vegetable oil until lightly browned, 4 to 6 minutes, then proceed with the recipe. In order for the starch from the beans to thicken the cooking liquid, it is important to maintain a vigorous simmer in step 2. The beans can be cooled, covered tightly, and refrigerated for up to 2 days. To reheat, add enough water to the beans to thin them slightly.
1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.

3. Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.
Keys to Better Red Beans

THE RIGHT BEANS
Small red beans cooked up creamier than kidney beans and were easier to find than the authentic Camellia beans.

OVERNIGHT BRINE
Salting the dried beans during their overnight rehydration session kept them well seasoned and smooth-textured.

ACID REDUX
Adding red wine vinegar at two different points during the cooking process provided all the bright acidity of traditional “pickle meat”

Posted on » by Michael » Theme:

Slow Cooker Pork Carnitas

Cooking pork submerged in its own fat—what chefs have classically called confit—produces a lusciously tender and juicy result that you’d never achieve by roasting or simmering.

In the traditional Mexican kitchen, carnitas are typically cooked first at a high temperature to promote browning, then simmered low and slow until they are richly tender. Here, we’re doing the reverse, cooking the pork slowly in its own fat in a slow cooker (it requires much less fat and much less tending), then browning it when it’s time to serve.

Quick note: carnitas demand a big stack of warm tortillas for making tacos. And what’s a carnitas taco without some guacamole to spoon on it, plus a little salsa and a smear of beans.

It’s a big dish, to be sure, but a simple salad on the table really completes the meal.

Cena Completa de Carnitas de Puerco
Servings: 6
Print

INGREDIENTS

  • 2 pounds boneless pork shoulder
  • salt
  • 1 1/2 to 2 cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don’t recommend the hydrogenated lard that’s sold in bricks)
  • 3serranos (or 2 jalapeños) stemmed, seeded if you wish
  • 10 unpeeled garlic cloves
  • 4  1/2cups cooked beans (and kind you like), drained, cooking liquid reserved (this is the quantity you’ll get from three 15-ounce cans)
  • 1 15-ounce can fire-roasted tomatoes, drained
  • 1/2cup chopped cilantro (divided use)
  • 3 or 4 limes (divided use)
  • 3 ripe avocados, pitted, flesh scooped from the skins
  • 2 dozen corn tortillas

INSTRUCTIONS

Cut the pork into 2 ½- to 3-inch pieces and sprinkle generously on all sides with salt. Scoop the lard into a 6-quart slow cooker and turn on high.  When the lard is melted, fit in the pork in a single layer (there should be few gaps between the pieces and they should be barely covered with the fat).  Cover and cook until thoroughly tender, about 3 hours.  Turn off, uncover and let cool while you prepare the accompaniments.

In a very large (12-inch) non-stick or seasoned cast-iron skillet over medium heat, roast the chiles and unpeeled garlic, turning regularly until they are softened and blackened in spots, about 10 minutes for the chiles, 15 minutes for the garlic.  Cool, then slip the garlic from its skins and put into a food processor. Pulse the garlic until it’s finely chopped.

Set the skillet over medium heat and spoon in a few tablespoons of the pork fat from the carnitas.  Add the beans and 1/3 of the chopped garlic.  Mash with an old-fashioned potato masher or back of a large spoon until as smooth as you like—I like mine to retain a little texture—adding bean cooking liquid (or water) a few tablespoons at a time until the beans have a slightly soupy consistency.  Scrape the beans into a serving bowl, cover with a piece of foil and keep warm in a very low oven.

Divide what remains of the garlic between 2 medium serving bowls.  Without cleaning the processor, pulse the chiles until finely chopped.  Divide between the two bowls.

Again, without washing the processor, pulse the drained tomatoes until they resemble salsa texture.  Scrape into one of the bowls with the chile and garlic. Stir half of the cilantro into the tomato salsa bowl and season with a tablespoon or two of fresh lime juice. Thin the salsa with a little water if it needs it, then taste and season with salt, usually about a ½ teaspoon.

Scoop the avocados into the other bowl and mash with the potato masher or back of a spoon until smooth or chunky—whatever your favorite guacamole texture.  Stir in the remaining cilantro and squeeze in a little fresh lime juice—1 tablespoon is usually enough to brighten the flavors.  Taste and season with salt, usually about a ½ teaspoon.

Cut the remaining limes into wedges and scoop into a serving bowl.

Remove the pork to a cutting board, leaving behind as much fat as possible.  (You can refrigerate the lard to use for another round of carnitas, to season beans or fry potatoes or the like.) Shred the carnitas into very large, coarse pieces.  Set the cleaned bean-cooking skillet over medium heat. When the pan is very hot, spoon in enough carnitas-cooking fat to film the bottom generously.  Scoop in the pork, spreading it out evenly over the bottom of the pan.  Cook undisturbed for a couple of minutes, until it is richly browned and releases itself from the bottom of the pan.  Gently turn the pieces to brown the other side. Remove to a plate lined with paper towels.  Sprinkle with salt (coarse salt is welcome here, if you have it). Serve on a warm platter with the beans, salsa, guacamole, lime wedges and warm tortillas.

Posted on » by Michael » Theme:

Polish Meatballs

 

What makes them Polish?  The seasoning.  Meatballs are made in many countries, from Sweden to Italy to Iran.  And, of course, Poland.  Typically, the basic mix is the same, with spices changing the flavor as well as the accompanying sauces and sides.

The spice that makes these Meatballs Polish is Marjoram, a milder Oregano which has citrus flavors.  Dill can also be used.

Ingredients:

3 lbs. Ground Meat (typically a two part combination of Beef, Veal, Pork, or Lamb) (I used 50/50 turkey/chicken)
2 Eggs
2/3 cup of Milk
2 slices of stale Bread (I use Whole Grain)
1/2 Onion (I use caramelized or a tablespoon of dried, for sensitive stomachs)
1 Tablespoon Marjoram
Salt and Pepper to taste
Flour
Vegetable Oil for frying

Optional:
1/2 teaspoon of Vegeta or
1/4 teaspoon Garlic Salt or
1 Clove of Garlic, diced

Combine the Meat in a large bowl.  Add the remaining ingredients and combine.

Roll into balls.  You can use a spoon or icecream scoop to make them consistant in size.  Coat lightly in Flour.

Fry on each side in Oil until browned.

Place on tray in oven with a couple of spoons of water to keep from drying and sticking.  Bake in oven 325 degrees for about 15 minutes.

Serve with Polish Dill Sauce or, in the summer, cold Sour Cream mixed with Fresh Dill.

Smacznego!