Monday, June 18, 2012

Grill-Roasted Potatoes

Prepared June 17, 2012
4 medium yellow potatoes (Yukon Gold™ is good)
3 to 4 T olive oil
salt and pepper to taste
Scrub and dry potatoes. Prick the skin with a fork. Microwave on high for about four minutes, until partly cooked. Let cool, cut in half lengthwise, and toss in a dish with the oil and generous seasonings. Let stand, cut side down, to absorb the oil. Grill, cut side down, without turning for about 6 to 8 minutes over a moderate fire, until warmed through, golden brown, with nice grill marks. Serves 4 to 6.

Wednesday, June 6, 2012

Corned Beef Hash

Butter-Steamed Egg on Corn Beef Hash
Prepared June 5, 2012.
3 T butter, divided
2 c yellow or white onion, small dice
1 12 oz can corned beef, chopped
1 lb yellow potatoes (Yukon Gold™ is good)
freshly ground pepper and salt to taste
chopped parsley (optional)
Peel the potatoes and cut into 1 inch pieces. Cover with water and add salt. Bring to a boil and lower heat to a fast simmer. Cover and cook 10 minutes until potatoes test almost cooked with a knife point. Rinse under cold running water to stop the cooking and drain well. Spread on a cutting board to cool, and chop coarsely. Melt 2 T butter over medium heat in a 12-inch nonstick skillet, add the onions, salt lightly, and cook slowly until soft, about 6 minutes. Mix in the meat and potatoes, raise the heat to medium high, chop the ingredients together with a spatula, press the hash to form a compact cake, and cook 8 to 10 minutes undisturbed. Turn the cake over, press to compact again, and distribute the remaining butter, cut into pieces, evenly around the pan edge. Cook the bottom side until it's also brown and crisp. Taste for salt, season with pepper, and garnish with chopped parsley. Veriation: Top each serving with a poached or butter-steamed egg, as shown. Makes about 6 eight-ounce servings.

Monday, June 4, 2012

Ingredient: Toaster-Oven Bacon


Toaster-Oven Bacon, Butter-Steamed Egg & Blueberry Pancake







Published June 4, 2011. Restaurant and hotel chefs usually prepare bacon in large quantities in the oven. This toaster-oven method is easy to use in the home for small quantities. It is easier and cleaner than frying. A crisp, flat product emerges in 20 minutes or less. Great as a side dish, or as an ingredient in other dishes. Make extra to add bacon flavor and crispness to other dishes such as BLTs, appetizers, dips or salads.

4 slices thick-cut bacon
heavy aluminum foil larger than toaster-oven grill pan
Preheat a toaster-oven to 400 degrees F (ca 190 C; 465 K). Crumple the aluminum foil and then unfold and flatten it. Cover the toaster-oven grill pan with the aluminum foil. This creates peaks to support the bacon without sticking and valleys to help the fat to drain away as the bacon cooks, and greatly simplifies clean up. Arrange the bacon stretched out on the foil. Bake for 15 minutes, check for doneness, turn the bacon strips over and continue baking until crisp, another 2 to 5 minutes. Drain on paper towels. Keeps well in refrigerator or freezer, tightly wrapped in dry spot.

Sunday, June 3, 2012

Ingredient: Durham-Style BBQ Sauce

Inspired by Sam Dillard's vinegar-spice-tomato-mustard sauce used and sold since 1950 in his Durham, NC BBQ restaurant. Sadly now closed and sauce no longer marketed it appears. [Update: a small supply was seen August, 2012 in a local supermarket's display of NC products.] Developed by DrDaddy in May, 2003 for use as a marinade, mop, and sauce for chicken, spare ribs, and pork shoulder.
1 c water
1/4 c vinegar
3/4 c tomato sauce
2 T prepared yellow mustard
1/2 t crushed red pepper
1/2 to 1 t Louisiana pepper sauce (Frank's™ is good)
2 t salt
2 t sugar
1 t tapioca starch (optional)
Measure the first three ingredients into a measuring cup, then add the others, and mix thoroughly. Microwave on high until 160 to 165 degrees F (72 C), stirring a few times. Store in a closed container in the refrigerator. Cover chicken or pork with sauce, and marinade in the refrigerator up to four hours. Grill over a medium fire, covered, basting and turning frequently.