Friday, August 30, 2013
8 oz pepper jelly
1/4 cup white wine vinegar
1/4 cup thick Worcestershire sauce
1/4 cup chili sauce (like Heinz)
1/4 cup dark rum
1 small onion, chopped
2 cloves garlic
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon butter
1 teaspoon mesquite liquid smoke
1 teaspoon Ancho pepper
1/2 teaspoon allspice
freshly ground black pepper
Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15 minutes. Allow to cool. Keeps in the fridge about a week.
Any kind of pepper jelly would work well in this recipe.
Try this on anything that needs a bit of a kick: ribs, burgers, meatloaf, fries, wings, pulled pork or in a sandwich.
Thin it out with a bit of vinegar or water to make a glaze for meat or vegetables.
Read the original post on Coconut & Lime for more thoughts.
Tuesday, August 27, 2013
2 lb boneless skinless chicken thighs
12 oz chili sauce (like Heinz)
12 oz grapefruit jam
2 tablespoons dark rum
2 teaspoons black pepper
3/4 teaspoon pecan liquid smoke
1 teaspoon roasted ground ginger
1 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 onion, thinly sliced
2 cloves garlic, thinly sliced
Add all ingredients to a 2 or 4 quart slow cooker. Stir. Cook on low in the slow cooker 6-8 hrs on low. When done, meat should shred easily. Remove the chicken to a platter. Use two forks to pull apart. Mash the contents of the slow cooker. Return the chicken to the slow cooker. Toss to evenly coat with sauce. Serve on rolls.
I used grapefruit jam I canned one winter but you can sub any jam you'd like. Most would work just fine.
Make sure that the slow cooker is 2/3-3/4 of the way full. Any less and your food will not cook evenly.
Read more of my thoughts on the original post at Coconut & Lime.
Tuesday, August 20, 2013
2 cups flour
1 oz yeast
3 tablespoons lukewarm water
3 tablespoons butter, melted and cooled
1/3 cup milk, at room temperature
1/3 cup sugar
1 egg, at room temperature
1/2 teaspoon salt
4-6 halved or quartered peeled and pitted peaches, at room temperature
1-2 tablespoons raspberry jam (I used raspberry-peach jam), warmed if needed
Grease and flour or spray with baking spray a 8x8 inch pan. In a large mixing bowl, sprinkle the yeast on the water. Using an electric mixer with a dough hook combine the yeast, butter, sugar, and egg. Add the flour alternately with the milk and mix on low until smooth. The dough will be a bit sticky. Spread the dough out into the cake pan, taking care to reach all corners. Arrange peaches in a single layer, cut side up over the dough. Press the peaches into the dough. Cover and allow to sit 30 minutes to rise. Preheat oven to 350. Bake for 30-40 minutes or until the cake is cooked through. Remove from oven and immediately brush with jam.
This is the quintessential Baltimore summer dessert. Most often found in bakeries, I created a recipe to make it at home. Read more here at Coconut & Lime where I first posted the recipe.
I used raspberry jam with seeds in it but seedless is fine too.
Monday, August 12, 2013
Friday, August 9, 2013
4 cups cooked black rice, cooled
1 pint pickled nectarines or peaches, drained and diced
1/2 red onion, large dice
1 lb snap peas, steamed
1 tablespoon minced Italian parsley
1 tablespoon olive oil
freshly ground black pepper
Toss the rice, pickled nectarines, red onion and peas. Sprinkle with herbs and spices. Drizzle with olive oil. Refrigerate at least 1 hour prior to serving.
I originally posted the recipe here.
These pickled nectarines (actually this jar was a mix of nectarines and peaches) were one of my favorite things I canned last year. They are super flavorful with a fruity pucker than pretty much eliminates the need for much of a dressing. Just let the salad mellow a bit and it will infuse itself with flavor.
2/3 lb lean ground beef
1/3 lb ground pork
1/3 lb ground veal
1 egg, beaten
3 tablespoons bread crumbs
3 pickled beet slices, finely diced
1 1/2 tablespoons capers, minced
1/2 small onion, finely diced
1 (cucumber) pickle spear, finely diced
top with fried eggs
In a medium bowl, combine all ingredients until just mixed. Form into 4 large, flat (a little less than 1/2 inch thick) patties. Set aside. Heat some canola oil or butter in a pan. Cook the patties, turning once, until browned on both sides and fully cooked through. Drain on paper towel-lined plates if needed. Serve hot, topped with fried eggs if desired.
I originally posted this recipe here.
I was reading Aquavit's Marcus Samuelsson's memoir about growing up in Sweden and becoming a chef on the train the other day and he mentioned a new-to-me dish, beef Lindström. When I read it used picked beets. Apparently it was in his mom's usual dinner rotation when he was growing up. He described it as basically a burger or meat cake "mixed with onions, capers, and pickled beets". I love meat cakes and pickles in any form (that's part of why I like Swedish food so much, it is heavy on the preserved foods like pickles and jam) so it seemed tailor made for me. It was the perfect marriage of savory and sweet.