January 8, 2011

While at market Thursday picking up my pork roasts for the lodge dinner on Tuesday, I saw a nice top round steak at Hummer's Meats at the Broad Street Market. I guess I need to make a plug here for Ryan. I purchase most of my meats from there. It is top quality meat and I can get what I want. I stop in a week or two before I need a special cut and ask Ryan. I have yet to be disappointed. If you decide to try them, tell Ryan I sent you. Their website is Hummer's Meats.
Anyway, back to cooking. I used some of the round steak to make the Ultimate Beef Chili. Although Tina said it needed more meat, I found it to be quite good. I did not add the beans since Tina is not a big bean fan. I served it over rice. I actually cooked it while I was making the risotto last evening since chili is best if it sits a day.
I added about two tablespoons of raw sugar to balance out the tartness of the tomatoes. This is another keeper.

January 7, 2011

After a disappointing meal yesterday, we went with Shrimp & Pea Risotto from Eating Well. This turned out rather good. It would also be good with lobster or scallops. I did not use the seafood stock as called for in the recipes. I thought this might make it a bit too "fishy" tasting. I could be wrong on this but I do not think so. I also did not add the preserved lemons since I do not have any. I think I will pick up some lemons at the store this weekend an get some preserved lemons started.

January 6, 2011

On a roll with some good recipes, it was time to try Creamy Cajun Chicken Pasta from Eating Well. This was a disappointment. Just another pasta dish. Not sure if there is anything that would help it either. Oh well, they all cannot be great recipes.

January 4, 2011

Remembering to get some chicken breast out of the freezer, it was time to try Chicken and Black Bean-Stuffed Burritos from Cooling Light. Since the chicken was raw, I julienned one breast, cutting the recipe in half, I sauteed it with the spices and then continued following the recipe.  This was another good recipe, especially if you have some leftover chicken to use up. My only modification to the basic recipe would be to use no more that medium heat to saute the burritos one filled.  Medium-high heat causes them to brown to fast and not heat through.

January 2, 2011

On the heals of a great New Years dinner and a decision to start eating healthier, I turned to Eating Well, a magazine I subscribe, for help.  In the February issue they is an article "Slow Food, Fast". Among the recipes listed were two recipes, the second made from leftovers from the first, which is the basis for this article.  You can find these two recipes at Slow-Cooked Brisket in Onion Gravy and Brisket Sloppy Joes. The Sloppy Joes are made with leftovers. These are both keepers.  Tina said that the Sloppy Joes would make an old sneaker taste good.  My only suggestion on the Sloppy Joes would be to add a little cayenne pepper to spice it up just a bit to balance out the sweetness from the brown sugar and molasses. The basic brisket recipe stands on it own as is.
Since it's just the two of us, the basic brisket recipe made enough for three brisket dinner with enough left for one recipe of the Sloppy Joes,  which is enough for two meals. 

New Year Day

This New Years I deviated from normal. I did not make my traditional center cut bone-in pork loin. I found over the years that, although this was moist, it was also tough.  I decided to make a 4 pound bone-in pork blade roast in the crockpot. I added sauteed onions and apples to the crockpot first, then the pork with some rosemary and garlic.  We were extremely pleased with the outcome.  It was very moist and tender.  I did the sauerkraut in the oven as usual and it turned out just as good.  Did not really follow a recipe for the pork. The sauerkraut I always follow a James Beard recipe I have which uses chicken stock and juniper berries.

Beginning another new year

Well, starting this January I'm going to start posting more to my blog.  I have started reviewing recipes I've tried on Eating Well and Cooking Light.  I hope to get some followers as that will give me incentive to keep this blog up to date.  I will be posting either entire recipes or links to recipes I've tried on line.  I also will be using Big Oven to keep track and post my recipes. Please post comments.
Thanks
Calvin