Archive for the ‘The Nesco’ Category
Recipes in this Post
Spane wearing a "hat" given by Chef Farion
Spane wearing a "hat" given by Chef Farion
I was so looking forward to putting my corned beef on the Weber, but I got rained out. It didn’t turn out a bad dinner, though. I used the baby Nesco, and that brisket turned out just fine.
Snake Pie
For the past few St. Patrick’s Days, it has been a lovely, warm and sunny day, perfect for firing up the Weber and putting a corned beef brisket on it. No such luck today, but, no problem, there’s still the baby Nesco.
: Barbecue Corned Beef
Ingredients
- 1 corned beef brisket
- 1 whole onion
- Barbecue sauce
Instructions
- Remove the corned beef from its package. Save the spice package for something else.
- Wash the brisket well in cold water.
- Fill a large stock pot with water. Cut the onion in half.
- Put the brisket and onion in the water.
- Heat on medium heat and cook for two hours or until the brisket is tender.
- Remove the brisket from the water and pat dry. Let the brisket cool in the refrigerator.
- Start your barbecue up and prepare it for indirect cooking.
- If your sauce is not too sweet, you may put the sauce on before putting the meat on the barbecue.
- Put the meat on the grill using indirect heat. Roast on slow heat for two hours, basting occasionally, and checking that the coals are still hot.
- If your sauce is sweet, wait until the last fifteen minutes before putting it on.
Variations
If you do not have a barbecue, or are rained out, you can put the meat in a slow oven or in a small Nesco.
Preparation time: 2 hour(s)
Cooking time: 2 hour(s)
Diet tags: High protein
Number of servings (yield): 8
Culinary tradition: USA (Southern)
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
: Snake and Shamrock Pie
Ingredients
- 1 double pie crust
- Mince Meat Pie filling
- 1 egg
- Water
- Green sugar crystals
- Shamrock cookie cutter
- 4 black sesame seeds
Instructions
- Put the first pie crust in the pie pan.
- Fill the pie with the filling.
- Cut shamrocks out of the second crust and place on the top of the pie.
- Roll the remaining dough into a very long, thin rope.
- Mix the egg with some water to make an egg wash.
- Use a pastry brush or paint brush and brush the crust of the pie with the egg wash.
- Take the rope and place it on top of the crust, securing it as you go, leaving a small bit without any of the rope.
- Form one end of the rope into the head of the snake. Use a toothpick to make eye sockets and place two sesame seeds into each eye socket.
- Form the other end into the tail.
- Use a fork to make the diamond shape on the snake’s skin.
- Using the pastry brush, brush the entire snake and all the shamrocks with the egg wash.
- Sprinkle the green sugar all over the shamrocks and snake.
- Cut some foil the circumference of the pie, and put it over the snake part only.
- Preheat the oven to 400.
- Put the pie in the oven and bake for 10 minutes or until the shamrocks have started to just brown.
- Remove the foil from the snake and bake for another 5 minutes or until the snake has also browned.
- Remove from the oven. Serve warm with hard sauce.
Variations
If you do not like Mince Meat, you could use another fruit filling that would do well with a lattice pie.
Preparation time: 30 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8
Culinary tradition: Irish
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Posted in Desserts, Evening, Holidays, Spring, St. Patrick's Day, The Nesco, The Weber! | 
Tags: barbecue sauce, colored sugar, corned beef, mincemeat, pie dough | 
2 Comments »
Champagne
Every year, I make a special New Year’s Day dish, but I’m going to hold that one for another post, so stay tuned. In the meantime, I think that you might find yourself making some of 2011′s most popular recipes for your own festivities.
Posted in Appetizers, Desserts, Drinkables, Evening, Grown-ups Only, Indulgences, Kids, Make Ahead, New Year's Day, New Year's Eve, Salads, Savories, Slow Cooker, The Nesco, Winter |
Tags: alcoholic beverages, Appatizers, drinks, kids, light meals, starters |
9 Comments »
Your Goose is Cooked!
Dickens’ Christmas Dinner Menu
Your Goose is Cooked!
- Christmas Salad
- Roast Goose with Sour Cherry Sauce
- Chestnut Stuffing
- Wild Rice
- Haricots Verts
- Christmas Pudding
I lucked out this year and got a free range goose! I was so happy when I found it that I was jumping up and down. It was going to be a Dickens’ Christmas after all!
There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness1, were the themes of universal admiration….
In half a minute Mrs Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.
`A Merry Christmas to us all, my dears. God bless us.’
Which all the family re-echoed. `God bless us every one.’ said Tiny Tim, the last of all.A Christmas Carol by Charles Dickens 1843
Posted in Christmas, Evening, Holidays, Indulgences, Make Ahead, Salads, Savories, The Nesco, Winter |
Tags: Blue Cheese, celery, chestnuts, Chipotle Powder, dried cranberries, Goose, onions, pepper medley, raisins, raspberry vinagrette, Sour Cherry Preserve, Whiskey, whole grain mustard |
6 Comments »
Christmas Puding with Hard Sauce
Getting suet was difficult. Why? Because most people don’t buy suet, so it’s hard to come by. What is suet you ask? Suet is the hard fat around the kidney of a cow or sheep. Suet has a high burning point, so it’s perfect for making such things as Christmas pudding and mince meat.
I had mince meat pie that was made with suet, and it is truly superior to that which does not have it. So many people said “Ew!” to suet that manufacturers removed it from the ingredients, thereby producing a far inferior product. It’s been so vilified that younger butchers don’t even know what it is.
I finally found a butcher who had it, and asked my friend to pick it up for me, as he was closer to the butcher shop. He brought me this mass of fat, and I put it in the refrigerator. So, today, I started actually making the pudding.
I decided to use a recipe from Housekeeping in Old Virgina. Actually, I used a combination of the various recipes. They all had the same thing in common, equal amounts of bread, suet, eggs, brown sugar, and raisins. This was some true eyeballing.
Posted in Christmas, Desserts, Holidays, Indulgences, Make Ahead, The Nesco |
Tags: breadcrumbs, candied citrus peel, citron, Eggs, pudding, raisins, steamed, Suet, Whiskey |
4 Comments »
Recipes in this Post
Meatoaf with mashed potatoes and Cowboy Salad
Meatoaf with mashed potatoes and Cowboy Salad
A lot of people don’t like meatloaf. I don’t blame them, I hated meatloaf as a child because it was bland and the only thing that was even a tiny bit tasty was the dried ketchup on the top. That all changed when I went to dinner with a friend who raved about the meatloaf and Cowboy salad. I tried it, and I was a convert.
What made this meatloaf different was that it was spicy, and it had little pieces of vegetable inside. I loved it. The restaurant is long gone, but the meatloaf is here to stay.
Of course, the best thing about meatloaf is the sandwiches the next day. Some people heat up the meatloaf, some people, like me, do not. For me, there’s nothing better than a thick slice of cold meatloaf on a slice of crusty sourdough bread, slathered with mayonnaise.
Posted in Evening, Fall, Kids, Make Ahead, Salads, Sandwiches, The Nesco, Winter |
Tags: Armenian Red Pepper Sauce, breadcrumbs, Chipotle, crushed tomato, ground beef, ground pork, horseradish, iceberg lettuce, onion, sweet bell peppers |
3 Comments »
Spane and I Christmas Season 2010
I’m always surprised to see people buying cooking tools that only do one job. A friend of mine went out and bought a Quesadilla maker, that couldn’t be used for anything else, and she already had several frying pans that were perfectly suitable to the task. That, to me, is a waste of time and money.
So, what I’m going to talk about here are tools that you can use any time of year, and that can be used for many jobs. I have all these products in my kitchen.
I’ve done a lot of shopping for you, found the best prices, and best products. This is a no-brainer! You can shop for the products by clicking on the link provided, or the picture, the choice is yours.
