A tasty shrimp dish
1/2 lb shelled shrimp, deveined. Marinated in:
1/2 tsp kosher salt (1/4 tsp table salt)
2 tsp cornstarch
1 tsp cooking wine
1 tsp sesame oil
3 scallions, cut into 2″ pieces
2 tsp minced garlic
1/2 cup thin celery sticks
1/2 cup thinly sliced white onions
1 1/2 tbl soy sauce
1 1/2 tbl Chinese black vinegar
2 tsp sugar
1 tsp kosher salt
1/2 lb dried noodle or 1 lb fresh cooked noodles
- Marinate shrimp in a small bowl. Boil enough water to cook noodles. Follow instructions on package of noodles for cooking time.
- Heat 1 tsp cooking oil (canola, veg, peanut) in a wok or large pan on high heat. When oil hot but not smoking, add shrimp. Fry until color of shrimp changes. Remove and set aside.
- Add a touch more oil to wok and when oil is hot, add scallions and garlic. Fry 15 seconds. Add sliced white onions. Stir well, fry 30 seconds.. Add celery and fry vegetable mixture until white onions are slightly softened. Celery should still have a nice crunch.
- Add soy, vinegar, sugar and salt. Stir well. Add shrimp back into wok. Cook until shrimp is cooked through, about 30 seconds (depends on size of your shrimp).
- Add noodles, mix well and when noodles are heated through, it’s ready. Taste. If needs more seasoning, add a touch more soy and black vinegar.
Crock Pot recipes are fantastic for busy people.
1 1/2 pounds lean, boneless pork loins, cut into cubes
8 ounces canned pineapple chunks in unsweetened juice, undrained
1 medium red or green bell pepper, cut into squares
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
2 cups cooked rice
- In 3 1/2- to 4-quart crock pot, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce. Mix well. Cover; cook on LOW setting for 6 to 8 hours.
- About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in crock pot.
- Cover; cook on HIGH setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.
- Prepare rice 25 minutes before serving.
- Makes 4 servings.
2 Rib-eye steaks
1 small container baby bella mushrooms, sliced
2 cloves garlic, grated
2 tablespoons Worcestershire sauce
1 1/2 cup red wine (I used Cab)
2 tablespoons butter
2 – 3 tablespoons olive oil
kosher or sea salt and pepper, or steak seasoning to taste (I used a steak seasoning that contains kosher salt)
Bring steaks to room temperature on the counter. Preheat a large skillet. Season steaks with salt and pepper or steak seasoning. Drizzle pan with olive oil and add steaks to pan.
Brown steaks on each side, cooking just shy of desired doneness. Turn heat to low. Remove steaks from pan and add mushrooms, butter and garlic. Saute until mushrooms have softened. Add red wine and Worcestershire sauce. Reduce by half. Add a splash more of wine and add steaks back in to pan turning and covering in sauce.
Serve steaks topped with lots of mushroom sauce.
Recipe courtesy Tony DiCenso, owner, Rino’s Place in East Boston, MA
Diners, Drive-Ins and Dives
Made to Order
Rino’s Special (03:08)
Check out Rino’s on TV
4 (4-ounce) thinly sliced veal cutlets (scaloppini)
4 (4-ounce) thinly sliced chicken tenderloins
2 ounces all-purpose flour
1/2 cup olive oil
12 shiitake mushrooms cleaned and stems discarded, then sliced
6 ounces oyster mushrooms, trimmed
3 ounces porcini mushrooms chopped
4 large shrimp, shelled and deveined
Salt and fresh ground black pepper
3 tablespoons brandy
3/4 cup heavy cream
1/4 stick butter
Chopped parsley leaves, for garnish
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.
Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.
Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, if desired.
Really enjoy using Crock Pots, easy to put in the ingredients and let it cook while you enjoy the day.
Great to prepare ahead, then cook it in time for you to eat.
Adding link to some external recipes, i.e., http://www.thecountrycook.net/2013/03/25-favorite-crock-pot-recipes.html
We already have a category for “Slow Cooker”, that will list our recipes too.
We also just added this link to our recipe links, looks like something worth checking periodically.
This is a two step process. One step is to cure or corn the beef, and the next step is to cook it. You can make traditional corned beef and cabbage boiled dinner, you can make corned beef hash, you can make Reuben sandwiches. If you want, you can add two extra steps, smoke it and steam it to turn it into incredible pastrami.
Makes. 12 big fat NY Deli sandwiches
Preparation time. 1 hour
Curing time. 5-7 days
About 8 pounds of beef brisket
1 gallon water
1 cup brown sugar, preferably dark
8 ounces kosher salt, by weight
4 teaspoons pink curing salt #1
5 tablespoons pickling spices
4 cloves garlic, smashed or pressed
About the kosher salt. When you weigh salt, it doesn’t matter what type of salt you use. When you measure by volume, there is a big difference because different salts have different grain sizes. I prefer Morton’s kosher salt because it has fewer additives. For more about different salts, read my article on the Zen of Salt.
About the Pink Curing Salt #1. You can skip it and just add 4 teaspoons more table salt, but the meat will be tan in color. and slightly different in flavor.
About the beef. Many delis use the fattier navel cut. You can also use boneless short rib meat, flank steak, tongue, or round, but round can be very thick, so cut in into 1.5″ planks. For that matter you can use any cut you want, but brisket is my fave.
About the pickling spices. You can buy them premixed or click here for a recipe for pickling spices that you can make yourself.
1) Find a container large enough to handle 1 gallon of brine and the meat (you can cut it into pieces as small as 2 pounds). It must be non-reactive (stainless steel, glass, porcelain, Corningware, or food safe plastic). It cannot be made of aluminum, copper, or cast iron, all of which can react with the salt. Do not use garbage bags or a garbage can or a bucket from Home Depot. They are not food grade. Do not use a styrofoam cooler. It might give the meat an off flavor and you’ll never get the cooler clean when you’re done. Food grade zipper bags or Reynolds Easy Brining Bag for Turkeys work fine. A reader, Reid Garner, says he lines a 5 gallon plastic bucket with a Large Reynolds Oven Bag. It fits perfectly and the bucket makes it easy to move the brine in and out.
2) To make the cure/brine, mix all the ingredients except the meat in 1 quart very hot water. Add 3 quarts very cold water.
3) Take the meat and remove as much fat as possible from the exterior unless you plan to use some of it for pastrami. Then leave a 1/8″ layer on one side. Because corned beef is cooked in simmering water, the fat just gets gummy and unappetizing. But if you plan to then make pastrami from it, you will be smoking the meat and in that case the fat gets succulent and lubricates the sandwich. I like to buy a full packer brisket and separate the point from the flat, and cut the flat in half when making corned beef or pastrami. That gives me 3 manageable hunks of 2 to 4 pounds each. If you leave the point attached to the flat beneath, it will be very thick and take longer to cure.
4) Add the meat to the brine. It will float, so put a plate or bowl or another non-metallic weight on top of the meat until it submerges. The meat will drink up brine so make sure there is enough to cover it by at least 1″ or else you’ll find the meat high and dry after a few days. Refrigerate. Let it swim for at least 5 days, longer if you wish, especially if the meat is more than 2″ thick. You will not likely need more than 7 days, but once it is well cured, it can stay in the brine for several weeks. I don’t know the limit, but I’ve left it in there for a month. Move the meat around so touching parts get exposed to brine for the first week, and then you can ignore it. When you are done, the exterior of the meat will be pale tan and if you cut into it, it should not look too different than normal raw meat, just a little pinker.
5) Now decide which path you want to follow. You can make traditional corned beef and cabbage boiled dinner, you can make corned beef hash, you can make Rockin Reuben Sandwiches, or turn it into Close to Katz’s Pastrami.
Recipe for Close to Katz’s Pastrami
Makes. About 3 pounds of pastrami after shrinkage, enough for 4 good sandwiches after trimming
Preparation time. Oy!
Cooking time. 6 hours approximately to smoke it at 225°F plus 2 hours to simmer it, total 8 hours. Larger and thicker cuts will take longer. A full packer brisket could take more than 10 hours depending on the thickness.
Serve with. Latkes and kosher dill pickled tomatoes and potato salad.
4 pounds of good corned beef, preferably home made (click for recipe)
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
4 to 8 ounces of smoke wood
About store bought corned beef. Corned beef comes in two forms, ready to eat, and brined. Ready to eat corned beef is cured, then cooked, and usually packaged in slices or sliced at the deli counter. Do not use this! Brined corned beef is usually a hunk of brisket that has been cured in a salt solution and packaged in a hearty cryovac plastic bag with some of the brine. It has not been cooked yet. That’s the stuff you want.
About the rub. The paprika mostly adds color. If you want to veer from the conventional and amp it up a bit, substitute ancho powder or American chili powder, but be careful, the black pepper and mustard supply an ample kick. You can leave anything out that you want except the black pepper and the coriander.
1) Make your own corned beef. It is just plain better than storebought. For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender. Yes, it sometimes breaks apart, but who notices on a sammy? If you can get it, go for navel (a.k.a. plate). But it can also be made from flank steak, or leaner cuts. If you are using brisket, one side of the meat will probably have a thick layer of fat on it called the cap. Remove all of the fat cap except about 1/8″ and if there is any filmy membrane on the other side, remove it all. That thin layer of fat is important. The process takes about a week.
2) Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. This removes excess salt. Trust me, you need to do this or you will be gulping water all night after your meal.
3) Rub. Make the rub by blending together all the spices. Rinse the meat, pat it dry with paper towels, coat it with a thin layer of cooking oil, apply the rub liberally, about 4 tablespoons per squre foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. My best batch sat for almost a week.
4) Smoke. Set up your smoker or your grill for smoking. You will find instructions for this in myTips & Techniques section. If you can, use a charcoal smoker. It produces a deeper darker crust than gas, electric, or even pellets, but it still comes out fabulous on a pellet burner or gasser. Preheat to 225°F. Pick your wood. I don’t think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood. Smoke it fat-side up over indirect heat at 225°F until it reaches 190°F to 200°F. Add wood when the smoke dwindles. If you wish you can smoke it for 3 to 4 hours and finish it indoors, but this stuff can take all the smoke you throw at it, so outdoors is better. It could take 12 hours or more depending on the thickness.
5) Chill. When it is done cooking, go ahead and cut a taste. I know you want to. All the flavor is there, but it may still be a bit chewy. Wrap in foil and refrigerate for at least 12 hours. You can keep it for a week if you wish.
6) Steam. When it is time to serve it is time to steam heat and tenderize. If you have a bamboo or metal steamer in which the meat will fit, you can use that. If not, you can make a steamer by putting a wire rack in a baking pan. If necessary you can sit the rack on wads of foil to keep it out of the water. Unwrap the meat and put it on the foil in which it was wrapped or the steam will wash off much of the rub. Do not slice the meat first.
If you made a steamer with a baking pan, cover it with foil. If the pan is steel, but don’t let the foil touch the meat. The salt, the water, the steel, and the aluminum can interact and create electrical charges that can melt the foil! This is a phenomenon called the “lasagna cell” because it happens to lasagna often.
Put the pan on a burner, turn the heat to medium low, and steam it an hour or two until heated through to 203°F. The exact time will depend on the meat’s thickness and how hot the water is. Add hot water as needed, making sure the pan never dries out. Don’t rush this. Take it all the way to 203°F.
7) Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8″ thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don’t try to slice it with a machine. It will just fall apart.
8) Serve. I serve it nekkid on fresh untoasted rye bread. A good brown mustard on both slices and a few shreds of sauerkraut is nice but not necessary. Now this is going to sound wierd: It may need a light sprinkling of salt. The soaking process occasionally removes too much. So taste it and if you wish, sprinkle it on lightly. At Katz’s they put about 1 pound of meat on each sandwich, and the Carnegie Deli uses even more. That’s just too much for me devour without unhinging my jaw. 1/2 to 3/4 pound per sandwich is more than enough for home use. If you want, you can make a Rockin’ Pastrami Reuben with sauerkraut, melted swiss, and thousand island dressing. Reubens were originally made with corned beef, but there’s no rule that you can’t make one from pastrami. In fact, I highly recommend it.
9) Leftovers freeze well and they can be reheated in the microwave or steamed. They can also be made into a killer hash. Ess, bench, sei a mensch!