Tuesday, July 13, 2010
by Helen Dickey
Put dry pan with lid on stove on medium-low heat.
Let it heat up until butter will sizzle.
Coat the bottom with sizzing butter by drawing on it with the butter stick.
Put in 3 to 4 eggs. (Too many does not work well.)
Cover and wait about a minute or two until the eggs have started to cook some
on the bottom---you can see through them that they are white.
Pour in about one tablespoon of water. Lift eggs on top of water with a
pancake turner, by pushing it flat against the bottom under the eggs. They
will come up easily and not break. Put lid back on and steam until top skin
is firm. You can also turn them over if you like. The centers will be nice
and runny. The pan will be easy to clean (baking soda paste always works
well on stainless steel if there is a problem) and the eggs will not be burnt
* season beef (Sirloin Tip Roast) on one side with:
* salt and pepper (about a teaspoon or two of each, maybe a bit more salt)
* two tsp of minced garlic
* touch of cumin
* touch of cinammon
* touch of ground chile powder (any kind will do)
* heat olive oil in a stovetop high side pot (preferibly non-stick so the meat seers well)
* brown the beef on the seasoned side first (about 5 minutes on med-high heat) and then turn and brown on the opposite side
* add enough water so that it comes up to about 1/2 of the height of the roast
* cover the pot, lower the heat to a simmer and let braise for about 3 or 4 hours
* check the beef for ease of shredding after 3 hours; when it begins to separate easily then shred into desired size
* use as desired - with bbq sauce for sandwiches, tomato sauce for pasta, etc.
I really like cooking the beef this way. The cut is one of your more economical ones and it turns out enough meat for probably 4 or 5 people. Just thought I would share!
Submitted by Phil P.
10 -16 pound pork shoulder/Boston butt
5 garlic cloves
2 inch piece fresh ginger
2 tsp ground ginger
2 tsp dried chili flakes
1/2 tbs kosher salt
1 tbs brown sugar
1 tbs oil
1 tbs soy sauce
5 spice mix
2 star anise pods
2 tsps fennel seeds
1/2 cinnamon stick
1 tsp black peppercorns
preheat oven to 450F
score rind of pork shoulder in parallel lines about 1/3 inch apart
grate garlic and ginger into a bowl and mix with ground ginger, chili flakes, brown sugar, salt, oil and soy sauce into a paste
grind all the ingredients of the 5 spice mix together using mortar and pestle or coffee grinder
mix 1 tablespoon of 5 spice mix into the garlic ginger soy sauce paste.
Rub half the said paste all over the scored pork shoulder rind
place roast on a roasting rack into the 450F oven- skin side -up for 30 minutes
Remove shoulder from oven and carefully turn the shoulder over (skin side down)
smear the remainder of the paste all over the bottom (no pun intended) of the pork
pour a glass of water into the roasting pan
turn oven down to 225F and put shoulder back in oven
cook for 16 to 24 hours (depending on the size of the roast—recipe if very forgiving) turning shoulder skin side up halfway through baking time. Baste with pan juices once the shoulder is skin side u again.
45 minutes before you want to eat, turn oven back up to 450 and allow skin to crisp. Keep an eye on it to make sure it doesn't burn. You can also turn on the broiler at the end if skin if not crisp enough.
remove crackled skin in a single piece and scoop pork into serving dish.
Boston Baked beans.
14 ounce piece of salt pork or uncured bacon or reserved pieces of pork fat
2.5 cups dried navy beans soaked in cold water overnight
1/4 cup brown sugar
3 tbs dark molasses
1 tbs English mustard
2 - 3 quartered onions
salt and pepper
drain and rinse the dried beans after soaking all night.
put the soaked beans in a pot on the stove with enough water to cover them by 2 inches. Bring to a boil and boil hard for ten minutes. Lower heat to a simmer and cover and cook for about an hour, until beans are tender but not completely soft. Remove from heat.
Cut salt pork or bacon, pork fat into bite size pieces --leaving the rind on--and add to beans. Stir in the brown sugar, molasses and mustard. Press cloves into the onion quarters and add them to the pot. Season with pepper but NO salt at this stage. If necessary add a little water to cover all the beans.
Replace lid and simmer very low on the stove or in a 275 degree oven (I ended up doing the pork at 250 and then putting the beans in at 250) and bake for about 3 hours (check beans after 2 hours though--I think that's all it took me).
Take the lid off the beans and bake or simmer for an additional hour--this helps to brown the salt pork and reduce the sauce.
Check season for salt and add if necessary.
Serve with coleslaw and bread :)
Submitted by Sally A. - South Arlington