South Hollow Cooking

Recipes from South Hollow Road

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

 

 

Pernil December 27, 2007

Filed under: Main Courses,Pork,xmas — southhollow @ 2:37 pm

This is a pork shoulder roast that we buy marinated from an incredible market called Los Paisanos (162 Smith Street, Brooklyn NY 11201 -718.855.2641). Margie told us how to find the place, and the distinguishing characteristic she told us to look for was a window full of marinating Pernils, which sounded hard to believe, but it was true! (we will update with photos). After we bought it, we called back the next day to get cooking instructions, they are as follows:
  • 1″ water in roasting pan
  • put Pernil in skin up
  • set oven to 375 degrees
  • cook 3.5-4 hr, baste every 30 minutes

 

 

Smoked Turkey Breast

Filed under: BBQ Recipes,Main Courses,Poultry,xmas — southhollow @ 2:03 pm
     This is a variation on a the whole smoked Turkey, based on a recipe from Cooks Illustrated.

TURKEY ON THE GRILL

     Turkey and brine

  • 2 cups salt
  • 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tail piece discardedSpice rub
  • 1 1/2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon whole allspice
  • 2 teaspoons mustard seed
  • 1/2 teaspoon whole cloves
  • 3 tablespoons sweet paprika
  • 2 tablespoons ground ginger
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cayenne
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons vegetable oil

  1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 35 degrees) 4 to 6 hours.
  2. Meanwhile, toast coriander, cumin, allspice, mustard, and cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind mixture to fine powder in dedicated coffee grinder, spice grinder, or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, cardamom, cinnamon, and nutmeg; cover with plastic wrap, and set aside.
  3. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Meanwhile, mix 1 tablespoon spice rub with vegetable oil and set aside. Remove turkey from refrigerator and wipe away any water collected on baking sheet; set turkey on baking sheet. Carefully separate skin from breast meat and rub oil-spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet. Tuck wings behind back; and ends of drumsticks together. Set turkey on wire rack, set wire rack on baking sheet and refrigerate, uncovered, 6 to 24 hours.
  4. Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Meanwhile, place 3 cups mesquite or hickory wood chips in center of 18-inch square heavy-duty aluminum foil; fold in sides to make a packet, then turn packet over and use fork to tear about 6 large holes in packet. Empty coals into grill and pile to one half of grill, creating a triple layer of briquettes. Place wood chip packet on coals, position grill grate over coals, and open bottom vents halfway. Spray V-rack with nonstick cooking spray and set turkey breast-side down on V-rack; set V-rack with turkey over cool side of grill. Open grill lid vent halfway and cover, positioning vent over turkey; grill-roast 1 hour.
  5. Remove grill lid. Working quickly and using potholders, transfer V-rack with turkey to rimmed baking sheet. Remove grill grate; using tongs, move wood chip packet aside and add 12 new briquettes to coals. Replace wood chip packet and grill grate. Using large wads paper toweling, rotate turkey breast-side up and return V-rack with turkey to grill so that leg and wing that were facing coals are now facing away. Cover and continue grill-roasting until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 1 to 1 1/4 hours longer. Remove turkey from grill, let rest 20 to 30 minutes; carve and serve.

FOR BREAST ONLY: Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 160 degrees F. When Breast reaches temperature, remove from grill, wrap inn foil and then place wrapped breast in a paper bag and let rest for at least 1 hour.


Toasting the seeds for the rub.

Rub turkey with spice rub. Let stand for at least 1 hour.

Or wrap and refrigerate up to 24 hours.

The breast after it came out of the cooking chamber,
before wrapping in foil to rest.