I'm how old and missed this trick?

 

Why am I now just seeing this trick to make ground meats into a browned crumble!?  Using a potato mashed makes crumbling browned meats possible with minimal effort.  I saw it a few weeks ago on Food Network and thought it was ingenuous and thought I'd give it a try.  

I tried on bulk Italian sausage for an Italian dish I was making.  It was stupid easy and made for a quick almost uniform crumble with one of the most difficult ground meats out there.

Give it a try yourself.  I wouldn't do it in a non-stick pan as my mashed is the classic metal kind.  I used in a stainless steel lined copper pot and it worked perfectly without damaging the pot.

Strawberry Rhubarb Crisp

 

I'm a fan of the rhubarb.  As a kid both grandmothers had huge rhubarb patches.  For a treat they would cut off a stalk and trim of the leaves and give us a bowl of sugar to dip the ends into and munch away.  

Both grandmothers did a lot of pies with rhubarb as the star or supporting role supplementing blueberries or strawberries.  This recipe pays homage to their pies only in the form of a crisp.

Strawberry Rhubarb Crisp

Ingredients

• 2 cups fresh rhubarb, 1-inch diced (about 3 stalks)
• 1 pound fresh strawberries, hulled and sliced
• 1 cups granulated sugar, divided
• 1 t vanilla
• 2 tablespoon cornstarch
• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt, divided
• 3/4 cup quick-cooking (not instant) oatmeal, such as McCann's
• 1 teaspoon Cinnamon
• 10 tablespoons (1 1/4 sticks) cold unsalted butter, diced

Preheat oven to 350F, lightly grease an 7 X 10 inch baking dish.

Put sliced rhubarb in with 1/4 c water and 1/2 cup granulated sugar in a sauce pan.  Gently bring to a boil and stir just enough to dissolve sugar.  Simmer 2-3 minutes until rhubarb is just for tender.  remove from heat and allow to cool.

While rhubarb cools hull and slice the strawberries.  Place in a mixing bowl, add 1/4 teaspoon salt, vanilla and corn starch.  Toss lightly.  Gently fold cooled rhubarb mixture into the strawberries.  Add the strawberry mixture to the prepared baking dish. 

In a mixer with the paddle attachment add flour, brown sugar, remaining 1/2 c granulated sugar, 1/4 teaspoon salt, cinnamon and oats to the bowl.  Add cold diced butter.  Mix on low until a crumbly dough forms.

Drop the oat mixture onto the fruit mixture in the baking dish.  I use golf ball sized pieces and scatter it about the top of the fruit.

Place baking dish on a baking sheet lined with parchment paper.  Bake 60-70 minutes until golden brown on top and fruit is bubbling.

Its not a Casserole, it's a Cassoulet

 

It's not a "hot dish" either for you Minnesotans reading.  

It is a cassoulet, a classic hearty stew of beans and meat (usually a local sausage, pork  and a confit duck leg).  My first cassoulet was had in the Bordeaux region of France.  It sadly was a fairly dismal affair as the pork tenderloin and the duck leg were so overcooked they were nearly inedible.  The stewed beans and sausage however were divine and I swore I'd make my own version using ingredients I know so as not to overcook it all.

Tonight was the night I made it.  The lovely Mrs. liked it and admitted she was leary of it based on our first version in France.  She really liked it and wanted me to add to our winter dinners and hearty lunches.

A few substitutions for you.  I used a lightly smoked Kielbasa but you can use any mild fully cooked smoke sausage your family prefers.  I use Cannellini beans as I like their creamy texture, if you can't find them use any canned white bean you can find instead.  Lastly, Cremini mushrooms are sometimes sold as "Baby Bella" 

 

Mushroom, Sausage, Chicken Cassoulet

Ingredients

• 2 chicken breasts, quartered, skin removed
• 1 1lb Kielbasa or similar lightly smoked pork sausage
• 8 ounces Cremini mushrooms, stems trimmed and caps sliced
• 3 oz dried mushrooms
• 1 c boiling water
• 1 medium sweet onion,  large dice
• 2 cloves garlic minced
• 2 15ounce cans Cannellini Beans 
• 3/4 c dry white wine (I used a Sauvignon Blanc)
• 1 14.5 ounce can chicken broth
• 1 T dried Thyme
• 2 T dried parsley
• Salt/Pepper to taste

Method

Place dried mushrooms in a heat proof bowl and add the boiling water.  Set aside to steep and rehydrate at least 15 minutes

In large pot add olive oil and some butter and heat over medium flame until sizzling.  Add the quartered chicken pieces and brown on all side.  Remove chicken into a bowl and set aside.

Add sliced mushrooms to the hot pan.  Add more butter as needed if pan begins to dry out.  Sautee until mushrooms start to brown.  

Pour dried mushrooms through a tea strainer catching the liquid in a measuring cup (should have a scant cup).  Take the rehydrated mushroom and finely dice, adding to pot with fresh mushrooms.  Saute 1-2 minutes.  Add diced onion  Sauté a 2-3 minutes until soft.  Add minced garlic and sauté 1-2 minutes until fragrant.  

Add wine to deglaze the pan.  Simmer over medium heat until wine reduced by half.  Add reserve mushroom liquid, chicken broth and dried herbs. Add reserved chicken pieces.   Slice the sausage into 4 inch pieces and add to pan. Bring to boil, reduce to simmer.

Drain and rinse the cannellini beans and gently stir into the pot.  Bring it all to a boil and reduce to simmer. Taste for seasonings at this point add salt and pepper as needed to taste.  Simmer 25-30 minutes until chicken is cooked through.

Serve with a crusty bread with butter and you have a hearty Cassoulet to enjoy!

Smoked Tri-tip

Living in SoCal for some 35 years a lot of the local favorites are imbedded in my food memories.  Chief among those memories is a Santa Maria Tri-tip.  A good Tri-tip is hard to find here in SE Texas but when I find one, I stalk up them.  

What's not to love about a good Tri-tip simply rubbed then smoked to a perfect medium rare.  I used an oak hardwood blend from Traeger as in Santa Maria they use oak logs to slow roast the meat.  To get a good crust I broil both sides of the tri-tip when done in the smoker.

Also, to ensure I get a good medium rare I use a meat thermometer.  The Traeger meat probe once calibrated is as accurate as Thermpro thermometers that I use when I have multiple slabs of meat to smoke.

Smoked Tri-tip

• 1 2-3 pound Tri-tip roast.
• Grill Mates Montreal Steak Seasoning

The evening before season the Tri-tip heavily with the Grill Mates Montreal Steak Seasoning.  Wrap in plastic and refrigerate over night.  

One hour prior to start of smoking remove from fridge and allow it to come to room temperature. Unwrap the plastic wrap and set on a baking sheet.  Preheat smoker to 180F.

Insert temperature probe in thickest part of the tri-tip.  Place meat into the smoker and smoke at 180 until the probe registers 125-130F.   Allow 4-5 hours to reach temperature.  (It took me 4 hours 15 minutes on an 85F day to get to temperature).  Once the meat is at temp, remove from smoker and remove the probe.

Take the smoked meat and place under broiler for 4-5 minutes per side to develop the crust.  Rest covered on a foil lined baking sheet 10-15 minutes.

Slice against the grain.  I served with our last bottle of Saarloos & Sons "The Crown", a 2019 Syrah that was the best danged Syrah I ever had.

 

French Dip Sandwich

 

Anyone who knows me knows that I will hands down chose a "french dip" sandwich whenever its on the menu.  Unfortunately living in SE Texas that isn't an option on local menus. They don't know what they're missing...thinly sliced roast beef and a garlicky onion fresh au jus to dip it in.   So today I decided to nurture my inner Angeleno and make a reasonable facsimile to quench my hunger for one.  

For those that don't know about the French Dip its a sandwich created in Los Angeles shortly after the turn of the last century around 1905 or 1908 depending on who you believe.  Two Los Angeles institutions claim to be the inventor.  First up is Phillipe's located a couple of blocks from iconic Los Angeles Union Station and Cole's on 6th street in downtown Los Angeles.

In 2008 the Los Angeles Times wrote an article claiming that after extensive research Phillipe's had to be the original.  Coles still disputes it and lays claim.  Either way they are comparable sandwiches and really tasty.  

Phillipe's got my business most of the time as it was 2 blocks from Union Station, a stop on the local Metrorail Gold Line.  During the summer when I had kids to feed, (and neighborhood kids added in the mix) I'd round them all up for a quick ride on the Gold Line and treat them all to lunch.  Fun times for sure.

Now my version isn't so much about a faithful rendition, but one of capturing the essence of what is available on menus across Los Angeles.  Where I veer of the tracks is I add a slice of provolone to my sandwich which neither of the "originals" include.

But I digress, enough of the history lesson...here's the recipe:

French Dip Sandwich

• 1 LB Thinly sliced deli style Roast Beef
• 6 Subway sandwich rolls
• 1 t mined garlic
• 2T minced onion
• 1 pkg McCormicks Au Jus mix
• 6 slices provolone 

Method:

In a sauce pan big enough to hold 3 cups water add a bit of butter, the onion and garlic and sweat them over low heat a minute or two until translucent.  Add water and whisk in the au jus mix.  Bring to boil them simmer.

While simmering the jus, split your sub buns and place under a broiler and toast them until golden brown.  Remove from broiler.

Dip the beef in au jus just long enough to heat up.  Divide the beef among the rolls.  Top with provolone and return to broiler.  Broil until cheese is melted and just starting to bubble up.

Remove from oven.  Fold sandwiches together.  Cut on a diagonal.  Put on a plate with the au jus in a small ramekin to dip your sandwich in.

3-2-1 Ribs My Way

 

Since I got my Traeger Pro 575 as a Christmas gift I've been converting old oven and grill recipes to working on this new fangled smoker/grill combo.  I'm a fan of the Pork Rib, whether it be back ribs, baby back ribs or St Louis Style Spare ribs.  I love me some pork.

Since I got the Beast I've joined a few Traeger fanboy sites on FB and the web.  I kept seeing folks raving about 3-2-1 Ribs and googled further what they were talking about.  Its a method to have tender ribs with just enough bite to be satisfying and not mush on your pallet.   Great texture and plenty of smoke.  I'm in.

I know Traeger makes a great set of rubs, but I prefer my own blend.  It has the usual suspects found in a pork/poultry rub and is different in the warming spices I add in small amounts that make you go hmm that's really tasty and different.  Things like All Spice, Nutmeg, ground Chipotle  and Ancho Chiles.  Of course you can use an off the shelf or your own family favorite rub.  

One little tip, if you split your rack in half it makes the wrapping in step 2 easier.

This recipe is for one rack, you can easily scale up ingredients for multiple racks of ribs.

3-2-1 Ribs

Ingredients:

• 1 rack back ribs
• 1/3 c yellow mustard
• 1/3 c apple juice
• 1 T Worcestershire 
• 1/t salt
• Dry Rub mix
• aluminum foil
• ice cubes 
• 3/4 c apple juice in a spray bottle
• Favorite BBQ Sauce

Method: 

About 1 hour before smoking split rack into 2 halves and remove the silver skin membrane on the back side of the rack. Set aside on a baking sheet

Mix together mustard, apple juice, Worcestershire and salt. The mustard mixture will serve as a "glue" to let the dry rub adhere better. Liberally apply this mixture to back side of ribs with a pastry brush.  Liberally apply dry rub. Flip ribs over and repeat with mustard mixture and Dry rub.  Set aside.

Preheat smoker to 185F.  Spritz the grill rack with Pam grill spray.  Place ribs bone side down on the smoker grill plates.  Close lid and cook 3 hours, ribs should be about 165F.  After 1st hour lift lid and check your ribs, if the rub looks dry spritz with the apple juice.  Repeat at 2 hours and re-spritz as needed.

At the end of 3 hours remove racks from the grill.  Bump temperature to 225F and let preheat while you prepare ribs for the next step.   Place two ice cubes in the center of a long piece of foil.  Place rack bone side down over the ice cubes.  Gather foil ends and create a tight packet.  Repeat with the other 1/2 rack of ribs.  Place in smoker and close lid, cooking now for 2 hours.

At end of two hours remove the foil wrapped ribs from smoker.  Remove ribs from their foil packets and place back on the grill, again bone side down.  Baste with favorite barbecue sauce and close lid.  Re-baste the ribs with the barbeque sauce if you like a thicker glaze on your ribs after 30 minutes have passed.  At the end of one hour remove ribs from grill.  Internal temp on thickest rib should be about 205F,  Set aside on a platter and let them rest 10 minutes.  Slice into riblets at end of rest and enjoy!

  

Blueberry Rhubarb Cobbler

 

File this under stupid easy baking for a seasonal treat.  The balance between the tangy rhubarb and sweet wild blueberries is really tasty.  

Rhubarb is such as seasonal offering that I make this when it is fresh and ready in the Spring.  Its that farm to table, peak of 

Wild Blueberries have a much more intense flavor and are WAYYYYY better than the grape sized varieties sold fresh at the local groc.  I use the frozen wild blueberries for maximum flavor.  I get the jumbo bag of Wyman's Wild Blueberries sold at Costco.  Of course both HEB and Kroger sell bags of frozen wild, but they cost sooo much more than Costco.

I use vanilla bean in the making of this dessert, but you can substitute good vanilla extract or paste.  Simply add it to the rhubarb blueberry mixture before pouring into the baking dish.

Blueberry Rhubarb Cobbler

Filling

• 2 stalks rhubarb cubed (about 2 heaping cups)
• 1/2 c sugar
• 1/4 c water
• 1 vanilla bean pod
• 2 1/2 c Frozen Wild Blueberries
• 1 T corn starch
• pinch of salt

Cobbler Topping

• 1 C All Purpose Flour
• 1 C sugar
• 1 stick butter melted
• 1 egg beaten
• 1/2 t cinnamon
• 2 t baking powder
• Pinch of salt

Preheat oven to 400F

In heavy bottomed pan place sliced rhubarb, salt, sugar and water.  Cut a slit length wise through the vanilla pod.  Scrape out seeds.  Add Vanilla seeds and pod to the rhubarb mixture.  Over medium heat bring to boil and reduce to simmer.  Stir occasionally.  When sugar is completed dissolved and rhubarb is softened .  Remove from heat and fish out the vanilla bean pod.

Put frozen blueberries and corn starch in a mixing bowl. Toss lightly to disperse the cornstarch.   Add the slightly cooled rhubarb mixture.  Toss gently and pour into 8X8inch baking dish.  Place baking dish on a baking tray.

In stand mixer with whisk attachment add flour, sugar, cinnamon, salt and baking powder.  Give it a short spin on low to mix the ingredients.  With mixer on low add beaten egg and mix until it resembles coarse sand and all flour mixture absorbed.  About 2 minutes.

Spoon topping over the filling with a spoon.  Level topping gently with back of spoon.  Evenly pour over the topping the melted butter.

Bake 55-65 minutes until topping is deep golden brown and filling is bubbly.  Cool on wire rack.  Serve warm with whipped cream or vanilla ice cream.