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

 

 

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.

 

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

 

Easter Lamb on the Grill March 28, 2008

Filed under: Easter,Lamb,Main Courses — southhollow @ 2:47 am

Butterflied leg of lamb for Easter is my favorite way of starting off a new grilling season.  This Easter was bright and sunny, so we could all enjoy the backyard while the meat cooked.

Season the butterflied leg of lamb with garlic and rosemary.

Smother the lamb in Dijon mustard


Cook the lamb, dijon side up, over HOT coals for 20-30 minutes, flipping once when well charred on one side.

 

 

Eggplant Parmesan January 6, 2008

Filed under: Main Courses,vegetarian — southhollow @ 8:38 pm

Eggplant Parmesan

This recipe is particularly special because it was made with the delicious tomato sauce we canned over Labor Day weekend. The tomato sauce recipe can be found here.


Ingredients:

  • 2 medium sized eggplants, cut into 1/3 inch wheels
  • 2 cups unseasoned bread-crumbs
  • 2 eggs
  • 1/4 whole milk
  • 1 tsp dried oregano
  • 1 tsp triad basil
  • 1 tsp died parsley
  • 1/2 tsp salt
  • 1/3 black pepper
  • 1 pound fresh mozzarella cheese, cut into 1/4 inch wheels
  • 1/2 cup grated parmesan cheese
  • 1 bunch fresh basil
  • 1 1/2 quarts homemade tomato sauce (see recipe)
  • Vegetable oil
  • 1 pound of dried pasta of your choosing


Equipment:

  • Large frying pan
  • rimmed baking sheet
  • paper towels


Instructions:

  1. Preheat over to 400 degrees.
  2. Beat eggs together with milk in a shallow bowl.
  3. In a separate bowl toss bread-crumbs, dried herbs, and salt and pepper.
  4. Heat 1/4 inch oil over medium heat in a large frying pan, until hot but not smoking. Dip the eggplant wheels first in the egg mixture and then in the flour and fry in batches until brown on both sides, careful not to overload the pan. Place fried eggplant on paper towel lined plate to drain off excess oil.
  5. After all egg plant is fried place a tsp of tomato sauce on the baking sheet, followed by a piece of eggplant. On top of the eggplant place a tbsp tomato sauce, followed by one leaf of the fresh basil, one slice of mozzarella cheese and a sprinkle of parmesan cheese. Stack another piecer of eggplant on top followed by a tbsp of sauce, a piece of mozzarella cheese and a sprinkle of parmesan. Repeat with the remaining pairs of eggplant until all of the eggplant has been used.
  6. Bake for 30 minutes in the oven.
  7. While the eggplant is in the oven boil the past and heat the remaining tomato sauce.
  8. Serve eggplant over pasta with tomato sauce.


 

 

Beef Wellington for NYE 2008 January 2, 2008

Filed under: Beef,Main Courses,New Years Eve — southhollow @ 3:24 am




THE PROCESS:


Browning the meat


Making Madeira truffle gravy


Making the duxelle


Spreading The foi gras and duxelle


Jesse and Emily wrapping the Wellington


The egg wash