Hillbilly Steaks
Dr. BBQ
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CP Chefs Pass
- Thread starter Gonz
- Start date
thinde
Lobstah; the other white meat!
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- Feb 24, 2008
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Ok, more game time goodies...
Spinach Stuffed Pita Pockets
16 / 5 inch pita pockets
2 / 24oz bags of baby spinach
1 pound of Italian sausage
Olive Oil
1 head of garlic
½ tsp of crushed red pepper flakes
pinch of salt
Steam spinach and drain all liquid
Cook the sausage and drain all liquid
Sauté garlic and crushed pepper in olive oil
Add spinach to the garlic and mix well
Cut the pita pockets in half and fill-em up
Spinach Stuffed Pita Pockets
16 / 5 inch pita pockets
2 / 24oz bags of baby spinach
1 pound of Italian sausage
Olive Oil
1 head of garlic
½ tsp of crushed red pepper flakes
pinch of salt
Steam spinach and drain all liquid
Cook the sausage and drain all liquid
Sauté garlic and crushed pepper in olive oil
Add spinach to the garlic and mix well
Cut the pita pockets in half and fill-em up
ironpeddler
Ye Old Newbie
- Joined
- Apr 8, 2008
- Messages
- 6,660
Great to see the Pass going so smoothly guys. Sorry about not posting a recipe until now, but we've been a bit busy at my house.
I saw all the Corned Beef recipes and it made me remember a version that can be smoked on the BBQ or slow cooked in the oven that was taught to me by a friend's Uncle. I was on vacation with my son in Florida during St. Patty's day and I cooked a traditional meal down there for my family. But I wanted to do this version once I got home. What also got me motivated to cook this was a newsletter I got from the BBQ master (sic) Steven Reichlin. Ever since I made that Bacon Explosion dish I posted in the CP Chefs section, I've been thinking of other ways to use that 'bacon mat' for other recipes. Another incentive to make this was that thick cut, corned beef briskets were cheap after the St. Paddy's day holiday...$1.69 a pound! I did this in my oven because it rained most of the day yesterday which finally ended with high winds and hail!....so here goes.
I started out by seasoning both sides of a 4lb brisket with a non-salted herb rub that I make, fat side up, and put a little light olive oil on the bottom of the pan...
If you use a rub with salt, it comes out too salty because I covered it with the famous 'bacon mat' made from thick cut bacon and seasoned with more herb rub...
Very simple...now cover the corned beef with foil and put it on the center rack of a pre-heated oven of 250F. It will cook for about 6 hours total, 2 hours covered and 4 hours uncovered. After you remove the foil at the 2 hour mark, use a turkey baster and remove most of the liquid fat from the pan and save it off to the side. You can repeat this as needed.
For the BBQ'd cabbage, this recipe I took from Reichlin. I got a nice firm 2-3lb head of cabbage and cored it out with a sharp knife to 4" deep and 4" round. I chopped up the remainder of the thick cut bacon (trim off the large amounts of fat), about 6 slices, a small finely chopped onion and about 3/4 of a stick of lightly salted butter. You'll need about a 1/2 cup of BBQ sauce and a little Worcestershire sauce as well. You can see the core plug and the basting brush we'll use later.
Now you'll need a foil pie plate and you have to make a foil ring to hold the cabbage upright. I used Reynolds Heavy Duty foil for the ring...just reel off about 18-20" and loosely roll it up on it's longest side, then make a ring out of it. Once the cabbage is prepped, you place it on the ring and push down a bit to assure it's upright position.
Now, melt 2 tbs of butter in a 12" frying pan, add the bacon and cook for 2-3 minutes. Then add the onion and cook until it's lightly browned. If you cut the bacon lean enough, there is no need to drain it. At this point add your favorite BBQ sauce & a few squirts of Worcestershire and cook about 5 more minutes. Also, slice & dice the rest of the butter and put it in the freezer to use later.
At this point, you put the cabbage on top of the foil ring and spoon the bacon/onion mixture into the cabbage cavity. Now take the retained fat you sucked out of the cooking corned beef and paint the outside of the cabbage. Right before you put it in the oven, put the frozen butter into the mixture and push down some of it deep inside. Put the cabbage in the oven with 2 1/2 to 3 hours to go before the corned beef is done. Using the turkey baster, take some juice from the brisket pan and put it on the ouside of the cabbage every 1/2 hour...just keep it out of the center BBQ mixture.
At this point we need to add the potatoes. I peeled about 3 pounds of baby whites that I par boiled for 30 minutes and added to the pan with about 1 1/2 hours ago. Put them around the corned beef, cover them with pan drippings from the pan using the turkey baster, then sprinkle some of the herb rub on them.
With the correct timing, it's all done in 6 hours. Take the corned beef out and put it on a platter covered with foil for 10 - 15 minutes while you quarter the cabbage and remove the potatoes to a bowl. Slice up the brisket...
Quarter the cooked cabbage...
Now plate up the corned beef, BBQ'd cabbage and roasted potatoes. I got a great loaf of freshly baked Jewish rye bread from our local bakery, a couple bottles of beer (Yuengling Black & Tan) and there you have it...comfort food.
I topped off the meal with a Devil's Weed Robusto that Los (NASTY) bombed me with and coupled it with a few glasses of 1977 Smith Woodhouse Port (finished the bottle)...I was a happy guy.
I hope you try this, it's simple to make, the timing between each part is manageable, and the meat is so tender...with a different flavor from the traditional boiled version by adding the bacon. The cabbage has a tender, slight crispness to it that is topped off with the BBQ twang and the potatoes are more firm and flavorful that the mushy boiled version.
Buon Appetito!
I saw all the Corned Beef recipes and it made me remember a version that can be smoked on the BBQ or slow cooked in the oven that was taught to me by a friend's Uncle. I was on vacation with my son in Florida during St. Patty's day and I cooked a traditional meal down there for my family. But I wanted to do this version once I got home. What also got me motivated to cook this was a newsletter I got from the BBQ master (sic) Steven Reichlin. Ever since I made that Bacon Explosion dish I posted in the CP Chefs section, I've been thinking of other ways to use that 'bacon mat' for other recipes. Another incentive to make this was that thick cut, corned beef briskets were cheap after the St. Paddy's day holiday...$1.69 a pound! I did this in my oven because it rained most of the day yesterday which finally ended with high winds and hail!....so here goes.
I started out by seasoning both sides of a 4lb brisket with a non-salted herb rub that I make, fat side up, and put a little light olive oil on the bottom of the pan...
If you use a rub with salt, it comes out too salty because I covered it with the famous 'bacon mat' made from thick cut bacon and seasoned with more herb rub...
Very simple...now cover the corned beef with foil and put it on the center rack of a pre-heated oven of 250F. It will cook for about 6 hours total, 2 hours covered and 4 hours uncovered. After you remove the foil at the 2 hour mark, use a turkey baster and remove most of the liquid fat from the pan and save it off to the side. You can repeat this as needed.
For the BBQ'd cabbage, this recipe I took from Reichlin. I got a nice firm 2-3lb head of cabbage and cored it out with a sharp knife to 4" deep and 4" round. I chopped up the remainder of the thick cut bacon (trim off the large amounts of fat), about 6 slices, a small finely chopped onion and about 3/4 of a stick of lightly salted butter. You'll need about a 1/2 cup of BBQ sauce and a little Worcestershire sauce as well. You can see the core plug and the basting brush we'll use later.
Now you'll need a foil pie plate and you have to make a foil ring to hold the cabbage upright. I used Reynolds Heavy Duty foil for the ring...just reel off about 18-20" and loosely roll it up on it's longest side, then make a ring out of it. Once the cabbage is prepped, you place it on the ring and push down a bit to assure it's upright position.
Now, melt 2 tbs of butter in a 12" frying pan, add the bacon and cook for 2-3 minutes. Then add the onion and cook until it's lightly browned. If you cut the bacon lean enough, there is no need to drain it. At this point add your favorite BBQ sauce & a few squirts of Worcestershire and cook about 5 more minutes. Also, slice & dice the rest of the butter and put it in the freezer to use later.
At this point, you put the cabbage on top of the foil ring and spoon the bacon/onion mixture into the cabbage cavity. Now take the retained fat you sucked out of the cooking corned beef and paint the outside of the cabbage. Right before you put it in the oven, put the frozen butter into the mixture and push down some of it deep inside. Put the cabbage in the oven with 2 1/2 to 3 hours to go before the corned beef is done. Using the turkey baster, take some juice from the brisket pan and put it on the ouside of the cabbage every 1/2 hour...just keep it out of the center BBQ mixture.
At this point we need to add the potatoes. I peeled about 3 pounds of baby whites that I par boiled for 30 minutes and added to the pan with about 1 1/2 hours ago. Put them around the corned beef, cover them with pan drippings from the pan using the turkey baster, then sprinkle some of the herb rub on them.
With the correct timing, it's all done in 6 hours. Take the corned beef out and put it on a platter covered with foil for 10 - 15 minutes while you quarter the cabbage and remove the potatoes to a bowl. Slice up the brisket...
Quarter the cooked cabbage...
Now plate up the corned beef, BBQ'd cabbage and roasted potatoes. I got a great loaf of freshly baked Jewish rye bread from our local bakery, a couple bottles of beer (Yuengling Black & Tan) and there you have it...comfort food.
I topped off the meal with a Devil's Weed Robusto that Los (NASTY) bombed me with and coupled it with a few glasses of 1977 Smith Woodhouse Port (finished the bottle)...I was a happy guy.
I hope you try this, it's simple to make, the timing between each part is manageable, and the meat is so tender...with a different flavor from the traditional boiled version by adding the bacon. The cabbage has a tender, slight crispness to it that is topped off with the BBQ twang and the potatoes are more firm and flavorful that the mushy boiled version.
Buon Appetito!
Gonz
Ultra Runner
- Joined
- Mar 18, 2005
- Messages
- 4,837
Next time you anticipate a crappy day outside (such as it was today) be sure you're ready for this:
Butternut Squash Soup
3 lbs butternut squash, cut in half and seeded
2 tablespoons butter
1 onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 cans (the bigass 48 ounce ones) chicken broth
2 large red potatoes, peeled and quartered
1/8 tsp cayenne pepper
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 cup Sherry
1 C. half-and-half
1/2 C. sour creme
Heat oven to 375, pour a thin layer of water in a baking dish or pan and place the squash with the cut side down inside. Bake roughly 40 minutes, until fork can easily pierce the skin. Cool, remove the skin and set aside.
Melt the butter in a large pot over medium heat, add onion, leek and garlic and saute for a few minutes until tender.
Add chicken broth and potatoes and heat to boiling. Cook for 20 minutes or until potatoes are soft. Add the squash and mash with the potatoes into small chunks.
Here's where it got a little tricky. I used a blender to puree the soup, but of course not all of it fits into the blender at once, so I transferred the soup one pitcher at a time into another pot. Once that's done return to stove, season with the spices as well as salt/pepper to taste, stir in the half-and-half and the sherry and heat through, but don't boil!
Serve in your favorite bowl with a bit of sour creme on top. (sour creme omitted in pic)
I'm going to make banana bread now, I'll try to take pics of that as well.
AVB
Jesus of Cool, I'm bad, I'm nationwide
- Joined
- Nov 14, 2003
- Messages
- 23,426
Life is getting in the way of my goofing off and getting this done. Just finished the inventory and there is an extra unnumbered Anejo 50 floating around. Unless somebody lets me know otherwise I'll number it and put it on the inventory. I'll be working on the P&T now and hope to get that done soon.
ironpeddler
Ye Old Newbie
- Joined
- Apr 8, 2008
- Messages
- 6,660
Now that is so appropriate on a snowy day! It looks delicious :thumbs:
Next time you anticipate a crappy day outside (such as it was today) be sure you're ready for this:
Butternut Squash Soup
Serve in your favorite bowl with a bit of sour creme on top. (sour creme omitted in pic)
I'm going to make banana bread now, I'll try to take pics of that as well.
I make a similar version using pumpkin instead of butternut squash during the Fall, my goal is to make it sweet & spicy up front while having a subtle, peppery after taste.
I'm always searching for a soup that can be served chilled during the Summer as well as warm during the colder months and this is one of them. I've also used asparagus, leeks, broccoli, and peas as the main component for these type of soups....but the search still goes on!
Nice job Andy.
PS: how'd the banana bread turn out?
Gonz
Ultra Runner
- Joined
- Mar 18, 2005
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And the banana bread turned out great too!
What a great way to keep a 5 year old entertained when school's been canceled. Also, what helps is when the grocery store has a cart full of over-ripe produce super cheap. I picked up a grocery bag full of perfectly ripe bananas for $1.19.
So here it is:
Gonz's Banana Bread:
5 very ripe bananas
4 eggs
1 cup shortening
2 1/2 cups suger (I split it half and half white/brown sugar)
1 tablespoon vanilla extract
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
300 degree oven, grease two 9x5 loaf pans.
In a medium bowl mash bananas and stir in eggs until blended, then set aside.
Then in another larger bowl beat shortening and add sugar. Stir in vanilla then the banana/egg mixture. Whisk flour, baking soda and salt together then add into batter. At this point I like to add chopped walnuts as well. Then divide between the two pans.
Then of course don't forget one of the most important and fulfilling steps:
And when all is done:
Something interesting happened this time too, the loaf in the glass pan didn't cook all the way through as quick as the metal pan, and what ended up happening is the very top, middle part of the loaf is slightly doughy, which I think is a bonus since we all love to eat the batter anyways!
What a great way to keep a 5 year old entertained when school's been canceled. Also, what helps is when the grocery store has a cart full of over-ripe produce super cheap. I picked up a grocery bag full of perfectly ripe bananas for $1.19.
So here it is:
Gonz's Banana Bread:
5 very ripe bananas
4 eggs
1 cup shortening
2 1/2 cups suger (I split it half and half white/brown sugar)
1 tablespoon vanilla extract
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
300 degree oven, grease two 9x5 loaf pans.
In a medium bowl mash bananas and stir in eggs until blended, then set aside.
Then in another larger bowl beat shortening and add sugar. Stir in vanilla then the banana/egg mixture. Whisk flour, baking soda and salt together then add into batter. At this point I like to add chopped walnuts as well. Then divide between the two pans.
Then of course don't forget one of the most important and fulfilling steps:
And when all is done:
Something interesting happened this time too, the loaf in the glass pan didn't cook all the way through as quick as the metal pan, and what ended up happening is the very top, middle part of the loaf is slightly doughy, which I think is a bonus since we all love to eat the batter anyways!
AVB
Jesus of Cool, I'm bad, I'm nationwide
- Joined
- Nov 14, 2003
- Messages
- 23,426
Here's what I have for my P & T. LMK if you see any problems
T-CI Legends Graycliff - P- CAO Vision Robusto
T-Bolivar Libertador '07 - P- Cohiba Siglo VI
T-Ashton VSG Wizard - P-DCM Churchill
T-Padron 35 - P- Hemingway Signature Maduro
T-Don Carlos 30th '07 - P-Davidoff Robusto Real Especiales 7 '04 (Limited Edition)
If everything is OK it will go out tomorrow.
T-CI Legends Graycliff - P- CAO Vision Robusto
T-Bolivar Libertador '07 - P- Cohiba Siglo VI
T-Ashton VSG Wizard - P-DCM Churchill
T-Padron 35 - P- Hemingway Signature Maduro
T-Don Carlos 30th '07 - P-Davidoff Robusto Real Especiales 7 '04 (Limited Edition)
If everything is OK it will go out tomorrow.
ironpeddler
Ye Old Newbie
- Joined
- Apr 8, 2008
- Messages
- 6,660
Gonz.....quick question,
In pictures 2, 4, and 6...is that a bottle of beer your son is enjoying while cooking?...or were you 2 guys splitting it?
What kind of father are you? Don't you teach your boys to "NEVER DRINK & MIX"....geez! :laugh:
I can just imagine how good the house smelled after preparing those 2 dishes that snowy day :thumbs:
Rule of Thumb, you always allow 15%-20% longer cooking times when using glass bakeware!....duh
In pictures 2, 4, and 6...is that a bottle of beer your son is enjoying while cooking?...or were you 2 guys splitting it?
What kind of father are you? Don't you teach your boys to "NEVER DRINK & MIX"....geez! :laugh:
I can just imagine how good the house smelled after preparing those 2 dishes that snowy day :thumbs:
Rule of Thumb, you always allow 15%-20% longer cooking times when using glass bakeware!....duh
Gonz
Ultra Runner
- Joined
- Mar 18, 2005
- Messages
- 4,837
I've been looking for this one ever since starting the pass.
Gonz's Rum Cake
1-2 quarts rum
1 cup butter
1 tsp sugar
2 large eggs
1 cup dried fruit
1 tsp baking soda
Lemon juice
Chopped nuts
Before you start, sample the rum to check for quality. Good isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 egg in a large fluffy bowl. Add 1 teaspoon of thugar and beat again. Meanwhile, to make sure the rum is of the finest quality, try another cup. Open second quart if necessary. Add 2 arge leggs, 2 cups fried druit, and beat til high. If druit get stuck in the beaters, just pry it loose with a drewscriber. Sample the rum again, checking for toncisticity. Next sift 3 cups of baking powder, a pinch of rum, a seaspoon of toda, and a cup of sugar or salt (it really doesn't matter).Sample the rum again. Sift one-half pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown sugar, or whatever color you can find. Wix mel. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the oven. Check the rum again, and go to bed.
Gonz's Rum Cake
1-2 quarts rum
1 cup butter
1 tsp sugar
2 large eggs
1 cup dried fruit
1 tsp baking soda
Lemon juice
Chopped nuts
Before you start, sample the rum to check for quality. Good isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 egg in a large fluffy bowl. Add 1 teaspoon of thugar and beat again. Meanwhile, to make sure the rum is of the finest quality, try another cup. Open second quart if necessary. Add 2 arge leggs, 2 cups fried druit, and beat til high. If druit get stuck in the beaters, just pry it loose with a drewscriber. Sample the rum again, checking for toncisticity. Next sift 3 cups of baking powder, a pinch of rum, a seaspoon of toda, and a cup of sugar or salt (it really doesn't matter).Sample the rum again. Sift one-half pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown sugar, or whatever color you can find. Wix mel. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the oven. Check the rum again, and go to bed.
Gonz
Ultra Runner
- Joined
- Mar 18, 2005
- Messages
- 4,837
Just an fyi, someone mentioned the price difference between the Signature Maduro and the Padron 35, and my thoughts are that the Padron 35's are very available, often below their stated msrp ($9.99), whereas the Signature maduros are not always available, rather they are somewhat hard to find.
But after looking some more I'm not sure on the Bolivar for the Siglo VI. I'm having a hard time finding definitive pricing info, can anyone here share what they paid for Bolivar Libertadors?
I've found pricing on that Davidoff LE anywhere from $15-$38 each, but they're not nearly as available as the Don Carlos 30ths these days, which I'm figuring around $35ish.
But after looking some more I'm not sure on the Bolivar for the Siglo VI. I'm having a hard time finding definitive pricing info, can anyone here share what they paid for Bolivar Libertadors?
I've found pricing on that Davidoff LE anywhere from $15-$38 each, but they're not nearly as available as the Don Carlos 30ths these days, which I'm figuring around $35ish.
AVB
Jesus of Cool, I'm bad, I'm nationwide
- Joined
- Nov 14, 2003
- Messages
- 23,426
Gonz
Ultra Runner
- Joined
- Mar 18, 2005
- Messages
- 4,837
I'd say let's look at a change on the Bolivar/Siglo VI play, otherwise I'm good with all the others.
It's a tough call on the DC 30th, but I tend to think that Davidoff LE from '04 is simply not available at retail anywhere I know of. I even called a couple of the Davidoff shops and they don't know where one would procure one. With that in mind I'm OK with that p/t.
It's a tough call on the DC 30th, but I tend to think that Davidoff LE from '04 is simply not available at retail anywhere I know of. I even called a couple of the Davidoff shops and they don't know where one would procure one. With that in mind I'm OK with that p/t.