Posted on October 3rd, 2016 No comments
It is Rosh Hashanah, and while I do not celebrate this, I can truly appreciate the food.
I’ve been rocking and rolling on various projects and living the S.A.D. (Standard American Diet), life. Time to stop and get back to cooking. I want SERIOUS hearty food, I want meat, root veggies, legumes, all in a rich and savory gravy. But a stew just is not going to cut it, and I’ve done roasts of just about anything that would walk, fly, swim or slither. Time to take a lesson from some friends. Time to make cholent, a savory, rich, stew of brisket, beans, veggies and all held together by a gravy that can only happen after hours of slow cooking.
I already acknowledge the fact that the “fan club”, will be writing me on ALL the mistakes I’ve made. (Send me your recipes, I’ll try them all)
Using my slow cooker on low I’ll simmer this for at least 10, maybe 12 hours, or until the collagen in the meat melts …
Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or hamin (Hebrew: חמין) is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath.) Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.
There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens. The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin uses rice instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (haminados), which turn brown overnight. Ashkenazi cholent often contains kishke or helzel – a sausage casing or a chicken neck skin stuffed with a flour-based mixture. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.
Posted on August 21st, 2016 No comments
It’s late summer and grilling time at my upstate lair. The local mega-mart had porterhouses on sale, plus a sale on 16-20, raw, shell on, IQF shrimp. Sounds like surf and turf to me.
I’ll season both sides of the steak, with a steak salt, (~1.5″ thick, 1.5lb) and let it come to room temperature, whilst the shrimp are thawing. And go down to prep the grill.
I’ll want a high direct heat for this and things will move quickly, so if you are going to do this have everything ready
The first thing to go on is the steak, directly over the sear station, let it sit for ~2 1/2 minutes, turn 90 degrees and let it cook for another 2 1/2 minutes. After the first 5 minutes, flip the steak, and place the shrimp on the grill.
Cook the shrimp for 2 minutes and flip, rotate the steak 90 degrees as well. (Forms those nice cross hatch grill marks), after 2 additional minutes, take the shrimp off in the order they were placed on the grill and remove the steak. (The shells will be a vibrant pink, and the flesh opaque.)
Rest the steak for 5 minutes and serve.
Posted on August 4th, 2015 No comments
Ah Summer, Grilling, BaseBall, Hotdogs, and Beer.. Now how to make this better… Maybe combine a few … Let’s see,
Hotdog, how mundane, maybe Bratwurst,
Garlic, Yeah now we are talking..
Onions, Oh, Baby!!!
Bratwurst is a common type of sausage in the United States, especially in the state of Wisconsin, where the largest ancestry group is German. Originally brought to North America by German immigrants, it is a common sight at summer cookouts, alongside the more famous hot dog. Wisconsin is also the origin of the “beer brat”, a regional favorite where the bratwurst are poached in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal.
In the area around the upstate lair we have a number of small, organic meat providers, so it is quite easy to find fresh or smoked local sausages, and the lair is quite close to “Little Poland” in Brooklyn, so finding good quality sausages is quite easy. It may take others a bit of effort to find these, but the taste more than makes up for the trouble. If all else fails get a GOOD quality commercial product.
Posted on July 29th, 2015 No comments
Just a pinch of sugar can add a lot to a hunk o’ meat. The chemical action will help to will help achieve the much sought after crisp crust and tender juicy meat.
This is a base rub, one can add other items, cumin, chili powder, herbs and other spices to create your own signature flavors.
Posted on July 21st, 2015 No comments
As with all events at the Bad Wolf Bar and Grille, Poker night would not be Poker night without food from the kitchen, and drinks from the bar.
On one such evening, I decided on an Indian flair, and made my first attempt at Samosa’s. These were “passable”, as in passable to starving wolves, with several libations in them. The TRUE star of the snack table was a mango chutney, I had thrown together on a whim.
Of course, having thrown this together on a whim, means no measuring, no recipe, no clue. (BAD ROGUECHEF!!!) Over the next several weeks, I made several attempts to recreate the chutney, and after many tries, and samples produced, tasted, and rejected, I managed to come very close to the original. And to make sure I DON’T have to do this again, I kept notes.
Chutney is a loan word incorporated into English from Hindi-Urdu describing a pasty sauce in Indian and other South Asian cuisines. It is a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.
Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.
In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.
American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction. Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.
Posted on July 9th, 2014 No comments
The Bad Wolf herb garden is in full swing, providing Sweet Basil, Cilantro, Rosemary and many more succulent, fragrant herbs for enjoyment. The rain and heat have done wonders for them, but not so much for my willingness to cook.
We have a few peppers, chili and bell just beginning to bear. Young bell peppers have a mildly bitter taste that may go very well in my Asian balance for this dish.
Some salt, some palm sugar, garlic, ginger, chili’s for a bit of heat and of course those lovely herbs for a Asian flair pesto.
Time to do a bit of that. But I really don’t want to do too much involving heat, so perhaps Noodles or pasta as a “flavor carrier” to get that gorgeous fresh pesto into my mouth.