South Hollow Cooking

Recipes from South Hollow Road

Mark Bittman’s “Barbecued” Brisket October 7, 2018

Filed under: BBQ Recipes,Beef,Main Courses,Uncategorized — southhollow @ 11:42 pm

Today we didn’t have time to sit around and smoke a brisket all day – we were too busy apple picking. If you want to run around in nature and still have a brisket that’s tender AF – look no further.

One change: instead of just searing on the grill at the end, we smoked ours on a charcoal grill for an hour as we skimmed and reduced our sides. Sides included roasted potatoes, green beans, and sautéed spinach.

Because we make this recipe so often, we had leftover gravy from last time to use as a starter for this gravy.

Thank you, Mark Bittman!

Time: About 3 hours

1. Preheat oven to 300 degrees. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot. Turn off heat under pot for a minute.

2. Add onion to pot and cook, stirring, over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.

3. Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.

4. Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, warm gently, and use as sauce.

Yield: 8 or more servings.

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Turkey & Black Bean Chili September 29, 2018

Filed under: Chile/Soup/Stew,Main Courses,Poultry — southhollow @ 3:45 pm

This chili is a go-to staple. The secret ingredient is the cocoa powder. 

Serves 8

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 pounds lean ground turkey
  • 1/4 cup chili powder
  • 2 bay leaves
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1 28-ounce can whole tomatoes
  • 3 cups beef stock or canned beef broth
  • 1 8-ounce can tomato sauce
  • 1 yam, peeled and cubed
  • 3 15-ounce cans black beans, rinsed, drained
  • Chopped red onion
  • Chopped fresh cilantro
  • Plain yogurt or sour cream

PREPARATION

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium high.

Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock, tomato sauce, and yam cubes. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately

 

 

Fist Jab Milk Stout October 29, 2008

Filed under: Brewing,Halloween,Uncategorized — chefstress @ 2:21 pm

Chris and I have been busy learning to brew beer since June, that definitely explains the lack of posts for Summer 08 from me.  This Friday, Halloween, we’re going to serve our first kegged beer, The Terrorist Fist Jab Milk Stout.  This beer was the fifth batch we brewed.  I really wanted to make a milk stout, in honor of my favorite Keegan Ales brew, Mother’s Milk.  We brewed this on 8/16/08.  On 8/23/08 we moved it to secondary.  The Milk Stout was kegged it on 8/30/08.

The bag of specialty grains used prior to steeping.

The OG reading – 1.060

Vigorous fermentation brought to us by Six Point Craft Ales!

Gravity reading on 8/21 – 1.022

Transferring to secondary on 8/23

Here’s the recipe:

8.5 lb Pale Liquid Extract

Specialty grains:
1.00 lb Chocolate Malt
0.75 lb Caramel/Crystal Malt
0.50 lb Roasted Barley
0.50 lb Cara-Pils/Dextrine

2.5 oz Goldings, NZ [4.1% aau] (60 min)
0.5 oz Goldings, NZ [4.1% aau] (40 min)
1.0 oz Fuggle, UK [4.3% aau] (40 min)
1.0 oz Fuggle, UK [4.3% aau] (20 min)

1.00 lb Milk Sugar (Lactose)  was added at end of boil

started with 2 gallons of water, and we steeped the specialty grains at 150F for 30 minutes before we started the boil.

 

Spooky Halloween Cookies October 27, 2008

Filed under: dessert,Halloween — southhollow @ 12:40 am

Black Skulls

I know black cookies sound a little gross but I promise they taste just as good. They are just chocolate sugar cookies with 2 tbs black food coloring that you can get at any baking specialty store. I got my food coloring at New York Cake & baking Distributors at 56 W. 22nd St., just east of Sixth Avenue.


Chocolate Sugar Cookies:

2 3/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon backing powder

1 cup unsalted butter, room temperature

1 3/4 cups  granulated white sugar

2 eggs

2 teaspoons pure vanilla extract

2 tbsp black food coloring


Royal Icing:

2 large egg whites

2 tsp water

3 cups confectioners sugar

For Chocolate Sugar Cookies:

In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
In the bowl of your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and food coloring and beat until combined. Add the flour mixture one cup at a time and beat after each addition until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch.  Cut out desired spooky shapes.

Bake cookies for about 10  – 12 minutes or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing when cookies are completely cool.

 

Linguine alla Cecca June 19, 2008

Filed under: Guest Chefs,Main Courses,vegetarian — southhollow @ 8:41 pm

We first tried Linguine alla Cecca at the home of our dear friends Bruce and Diane in Buffalo, New York. Diane prepared the dish which is a variation of Nora Ephron’s recipe from Heartburn. It is a delicious raw tomato sauce and is perfect for a summer meal. It also makes for great leftovers!

Ingredients:

  • 5 large tomatoes
  • 1/2 cup olive oil
  • 5 garlic clove sliced in half
  • 1 cup chopped fresh basil leaves
  • 2 tsp hot red pepper flakes
  • Parmigiana Reggiano
  • 1 pound linguine (or your favorite pasta)
  • Salt

Recipe:

  1. Drop the tomatoes in boiling water for one minute. Let cool then peel, core, seed, and chop.
  2. Combine the tomatoes with the oil, pepper flakes, basil, garlic and salt. Cover and let the mixture stand at room temperature for a few hours. Remove garlic.
  3. Boil pasta until al dente, drain and toss with tomato mixture
  4. Serve immediately with grated Parmigiana Reggiano.

 

BBQ Rub for Chicken and Ribs May 24, 2008

Filed under: BBQ Recipes — chefstress @ 8:46 pm

BBQ Rub

4 Tablespoon Paprika
2 Tablespoon Kosher Salt
2 Tablespoon Chili Powder
2 Tablespoon Dried Cumin Powder
2 Tablespoon Dark Brown Sugar
1 Tablespoon Dried Oregano
1 Tablespoon Fresh Ground Black Pepper
2 Teaspoon Crushed Red Pepper
1 Teaspoon Cayenne Pepper

mix ingredients in a container with a lid, shake to blend thoroughly.

This is a variation of the Rub for BBQ from the Cook’s Illustrated Ribs and Chops book.

 

Pulled Pork (summer 08 project) May 19, 2008

Filed under: BBQ Recipes,Main Courses,Pork — chefstress @ 8:41 pm

This summer’s project for Chef Stress is pulled pork.

My cut of meat, a boneless shoulder, arrived via Fed Ex on Thursday night.

The first step was to make the rub

Completely cover all surface area of the meat with your spice rub.

The wrap tightly in plastic wrap and refrigerate over night.

You’re gonna need about 2 hours per pound to cook this pig, so wake up EARLY… Start a chimney full of charcoal (this is was in the rain at 3PM, the rain wasn’t a problem, but starting a 7 pound shoulder at 3PM certainly was.) Remove your meat fromm the refrigerator, unwrap and allow to come to room temperature, about an hour usually. The temperature in the cooking chamber can be reduced significantly by a large cut of meat fresh out of the fridge.

Once the coals are all burning hot in the chimney, bank them against one wall of the kettle/grill.

Put the brisket on a sheet of alum. foil fat side up, on the cool side of the grill, with a flap of foil folding over the meat, to act as a shield. This is also when I added some applewood. It was about 3:40 pm.

The initial temperature inside the grill was 400 degrees, much higher than the 200 to 250 degrees most recipes call for. I was worried. It was also almost 4 o’clock, so I had no idea what time we were going to eat, but by then I was planning for about 6 hours cooking, so I figured that we’d eat at 10 pm.

The internal temperature I was shooting for was 180. By 9 PM I’d hit 160, unfortunately by 10 PM it was still 160. At that point I removed the shoulder from the grill, wrapped it in alum. foil and put it in a pre-heated 350 oven. By 11 or so, the internal temp had reached 180, finally. I immediately began to pull the shoulder, without waiting for the desired 1 hour resting time. First I tore it into big chunks.

Then tore those down into smaller bits.

As it cooled I was able to get it shredded, and then tossed it with a vinegar based BBQ sauce.

Here’s what it looked on the plate with Emily’s homemade coleslaw,

homemade pickles, a toasted bun and a glass of Mother’s Milk.

Dinner was at midnight. Everyone was happy, but it was late. Given such a late starting time, in the future I would cut the meat in half. Obviously starting much earlier will be my goal next time. I’m planning on making pulled pork two more times in June, so I’ll have more news soon.

Chef Stress