Saturday, February 16, 2019

Sunday Dinner February 19, 2019

On the Menu

 


Sweet and Sour Brisket
6 (5)oz. Servings
Ingredients
   For the Rub:
1 tablespoon brown sugar
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon ground allspice
½ teaspoon black pepper, coarsely ground (¼ teaspoon fine ground)
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
¼ teaspoon ginger
1 (4) pound beef brisket
2 tablespoons canola oil
1 medium onion, thinly sliced
3 cloves garlic, chopped
One 15- oz. can tomato sauce
½ cup water
3 bay leaves
2 cinnamon sticks
¼ cup firmly packed dark brown sugar
⅓ cup apple cider vinegar
⅓ cup raisins

Method
Preheat the oven to 300 degrees F.

Mix together the brown sugar, sea salt, black pepper, cayenne pepper, granulated garlic, allspice, cinnamon and ginger. Pat the brisket dry and rub both sides down generously with the rub. Cover and refrigerate overnight.
Remove brisket from refrigerator and let it come to room temperature.
 Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times until softened. Add the garlic and cook, for 1 minute, stirring occasionally.
 Add the tomato sauce, water, bay leaves, cinnamon sticks, brown sugar, vinegar and raisins stir to combine well.
Bring mixture to a boil then return brisket to the pot. If the liquid is not covering the brisket, add water until brisket is covered by at least 1 inch of liquid. Cover tightly and place brisket in the oven.
Cook until the brisket is fork tender, 3 to 4 hours.
Remove the brisket from the oven, and let rest for 10 to 20 minutes and trim the fat before serving.


Tabbouleh Greek Salad
6 Servings

Note: I'm listing this dish as Vegan because I have the Feta cheese that is an ingredient in the Traditional Greek Salad as OPTIONAL.

 Ingredients 
1½ cups bulgur wheat (tabbouleh)
Zest of 1 lemon
¼ cup lemon juice, freshly squeezed
2 tablespoon red wine vinegar
1 tablespoon fresh oregano
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground pepper to taste
½ cup extra virgin olive oil
2 Persian cucumbers, sliced thin
1 cup grape tomatoes, halved
1 small red onion, sliced thin
½ cup kalamata olives, pitted, halved
4 ounces feta cheese, crumbled - OPTIONAL
¼ cup fresh mint, coarsely chopped
¼ cup Italian parsley, coarsely chopped
6 pepperoncini peppers

Method
Place 2 cups water in a pot and bring it to a boil. Add the bulgur wheat, stir and bring the pot back up to a boil. Cover pot tightly with plastic wrap and a lid and remove from the heat. Let pot sit approximately 20 minutes, check to see if wheat is tender, if not, cover and let it sit another 5 -6 minutes.  Once wheat is tender, drain it in a mesh strainer then transfer to a cookie sheet (sheet pan) to cool down to room temperature. 
Meanwhile, make the dressing in by whisking together the lemon zest, lemon juice, vinegar, sea salt, granulated garlic; onion and pepper in a small bowl.  
Once wheat has cooled down, transfer it to a large bowl. Add the dressing and mix thoroughly. Then add the cucumbers, tomatoes, onions, olives, feta, mint and parsley mix until all ingredients are well combined. Cover and place in the refrigerator until cold.
Prior to serving, mix again, taste for flavor and adjust seasoning accordingly.
At the time of serving, place a pepperoncini on each salad.
This salad tastes its best if it can marinate over night. 


4 – 6 Servings

Ingredients
2 tablespoons olive oil
1 large onion, sliced
3 - 4 cloves garlic, sliced
1 medium - large bell pepper, sliced
1 teaspoon sea salt - Divided
2 pounds Swiss chard
½ cup orange juice or 1 large orange, juiced
1 teaspoon pepper
2 teaspoons granulated garlic
2 teaspoons oregano or any dried herb

Method
Heat the olive oil in a large skillet or wok.  Add the onions, garlic cloves, bell pepper and ¼ teaspoon salt. 
Saute over medium heat until the onions are slightly brown in color, do not let them burn. 
Add the orange juice, ½ teaspoon sea salt, pepper and dry herb; mix until all ingredients are well incorporated.  
Bring pan up to a boil, reduce heat to medium low, cover and cook 15 – 20 minutes, stirring occasionally.  
That is a sufficient amount of time for the greens to be done. 
Taste for flavor and adjust seasoning accordingly.


 Cuban Black Beans
Servings 6- 8
Ingredients
1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced
Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper
6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt

Method
In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.
While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.
Place the peppers in a zip lock bag for about 15 minutes.
Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.
Cut the peppers open to remove the seeds then dice.
In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 
Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.
Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.


Saturday, February 9, 2019

Sunday Dinner February, 9. 2019

On the Menu - A Soulful Sunday Dinner

  Blackened Fish
4 Servings
Ingredients
4 – 6 oz pieces flounder,or salmon, catfish, etc
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
For the Blackening Spice:
2 tablespoons coarsely ground black pepper
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground thyme
1 teaspoon mustard powder
1 teaspoon ground fennel
1 teaspoon dried tarragon
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon cayenne pepper - optional
½ teaspoon allspice
¼ cup grapeseed oil

Method:
Wash fish and pat dry with a paper towel.
Combine salt, onion powder and garlic powder, then sprinkle mixture on both sides of fish and set aside (this process can be done the day before).
If fish is too moist, gently pat dry with a paper towel.
Combine the blackening spice and spread it out on a plate.
Press fish in the seasoning, brushing off any excess. 
Heat a heavy pan over high heat; pour in just enough oil to prevent sticking.  Make sure pan and oil are hot before adding fish.  (We're not deep frying, so watch the oil)
Place 2 pieces of fish in the pan. Make sure they are not touching each other. 
Cook for 3 – 5 minutes on the first side (depends on how thick the fish is).
Reduce heat to medium or medium/high, flip fish over with a spatula and/or tongs and cook an addition 2 – 3 minutes on the second side.
Transfer fish to a platter, remove any excess crumbs from pan, and add more oil.  Let pan and oil get hot again before adding another batch of fish.

Note:  Only turn fish once, it should be 50% done before turning it over.  You can tell because the color will change to opaque.  Keep an eye on the heat level.  If it’s smoking and cooking too fast, adjust the heat gradually.



6 - 8 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Method
Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 - 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.


 Greens with Caramelized Onions, Garlic & Ginger
4 Servings

Ingredients
2 tablespoons grapeseed oil
1 medium onion, sliced thin
1 thumb size piece of ginger root, minced
1 chipotle pepper in adobo sauce, minced
4 large garlic cloves, sliced thin
1 bunch of collards or any green leafy vegetable, chiffonade
½ - ¾ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
¼ cup water

Method
Heat a sauté pan over medium low heat, add the oil and when oil it is warm, add the onion garlic, ginger and chipotle pepper. Sauté until onions are translucent then add the garlic and continue sautéing over low heat until onions are golden brown.
Add the greens, sea salt, granulated; garlic, onion and water, mix thoroughly and cover. Continue cooking over low heat approximately 15 minutes or until greens are tender.
 
Jamaican Rice and Peas
6 Servings
Ingredients
1 cup dried black beans
3 ½ cup water
1 Scotch bonnet pepper
2 clove garlic, sliced
3 whole allspice berries
3 dried thyme sprigs
1 teaspoon sea salt
1 teaspoon pepper
2 stalks scallion, cut on the bias
1 cup coconut milk
2 cups uncooked rice 


Method
In a large pot, add the peas, water scotch bonnet pepper, garlic cloves, allspice berries, thyme, salt, pepper and scallions. Bring pot up to a low boil, stir reduce heat to medium, partially cover and cook 1 hour or until beans are fork tender. Add additional water to keep beans covered by at least 1 inch of water.

Once beans are fork tender add the coconut milk and continue cooking until milk is no longer white and has taken on the color of the beans.
Add the rice, cover and cook another 15 minutes or until rice is done.
Remove from heat immediately let pot sit at least 5 minutes. Remove thyme sprigs an scotch bonnet pepper before serving.
 

 






Greens with Caramelized Onions, Garlic & Ginger




 Greens with Caramelized Onions, Garlic & Ginger
4 Servings

Ingredients
2 tablespoons grapeseed oil
1 medium onion, sliced thin
1 thumb size piece of ginger root, minced
1 chipotle pepper in adobo sauce, minced
4 large garlic cloves, sliced thin
1 bunch of collards or any green leafy vegetable, chiffonade
½ - ¾ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
¼ cup water

Method
Heat a sauté pan over medium low heat, add the oil and when oil it is warm, add the onion garlic, ginger and chipotle pepper. Sauté until onions are translucent then add the garlic and continue sautéing over low heat until onions are golden brown.
Add the greens, sea salt, granulated; garlic, onion and water, mix thoroughly and cover. Continue cooking over low heat approximately 15 minutes or until greens are tender.