Archive for the ‘The Weber!’ Category
Flag of Mexico
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Flag of Mexico
So, a few weeks ago I was at the market and there was a package of Uncle Ben’s Taco rice in the Manager’s Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I’ve never tasted dirty, old socks, but I imagine they probably taste like that rice – horrible. Moral of the story, don’t by Uncle Ben’s flavored rice.
After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.
I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.
Posted in Cinco De Mayo, Condiments, Evening, Holidays, Mexican, Rotisserie, Sides, Spring, Summer, The Weber! | 
Tags: Avocado, Chicken Base, Cilantro, corn totilla, dehydrated onions, garlic, lemon juice, onion powder, oregano, Pork loin, tomato, tomato paste, white rice | 
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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 |
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Chili with fixin's
Chili with fixin's
Sometimes, on a cold day that looks like it might rain, you have to have chili. Usually, I make a big pot of it, and it cooks a long time to let the beans get nice and soft. Sometimes, you just don’t have that kind of time, but you don’t want something that came out of a can.
I don’t buy the Chili mix in the bag. I make my own, and you should, too. It’s very simple, and better because you can control the heat and you know what’s in it. Basically, it’s a mixture of chilies, cumin and a little salt.
If you live in California, you probably have access to fresh Anaheim chilies, if you live in New Mexico, you have the New Mexico chili which is a bit hotter than the Anaheim. Both chilies have thick skin, so they should be charred before use. When making my chili, I charred two nice big red bells peppers as well.
How to Char Chilies
Charring chilies is very simple. You need four things, the chilies themselves, a gas stove top, long tongs and a plastic bag (the one the chilies came in is fine). Put the gas flame up as high as it will go, and just lay the chili on the burner. Use the tongs to turn the chilies as they char. When most of the skin has been charred, put the chili in the plastic bag, close it, and let the chili steam in the bag. When the chili is cool enough to handle, remove the charred skin under running water. Not only is this a great way to skin a chili pepper, it also give the chili a nice roasted flavor. Of course, if you want really smoky flavor, do it on the Weber!
Posted in Comfort Food, Evening, Left Overs, Methods, Soups, The Weber! |
Tags: anaheim chilies, bacon fat, beef base, canned tomatoes, chipotle chili, cumin, garlic, onions, pre-cooked hamburgers, red bell pepper |
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From Other Posts
Hungry for Dinner!
Now that I had made those pixies, I was hungry for dinner, and I put the chicken kabobs on that I had started marinating earlier.
I have a wonderful rotisserie that I picked up at a church rummage sale for $15.00, brand new, in the sealed box. I can roast a whole chicken, or other piece of meat simply by impaling the meat in the central piece. That central piece also has a top from which you can hand skewers, and also comes with a square basket for smaller foods. I love my rotisserie.
Chinese Five Spice Tandoori Chicken on a bed of herbed rice, chutney and tomatoes.
Recipes in this Post
Last night I was watching an ancient Iron Chef, from the original series where everything was dubbed, May 7, 1999. It was a famous chef in Japan, Takeshi Ōkubo, who specialized in Chinese cuisine, up against the Chinese Iron Chef, Chen Kenichi. The Iron Chef did not win 
, but it did give me some ideas for dinner tonight.
It’s been hot and muggy in Los Angeles, and I really don’t want to get my house hotter than it is – the evaporative cooler (aka swamp cooler) is going full blast. Nesco to the rescue.
I had some chicken thighs in the freezer, and yogurt, and I was getting a whole bunch of spices when I saw the curry jar and decided to use it. That’s when the Chinese aspect hit me, I also have a long forgotten jar of Chinese Five Spice powder.
You would not believe how good this thing smells.
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According to my web site statistics, some of you have been searching for the recipe for the Salmon Corn Cakes from A Taste of History. Apparently, there is only the video and the book, but no transcribed recipe on the Internet. I was curious so I watched the video, and I’m going to make these, and I thought it was a good idea to write everything down before I make them. I don’t have a picture yet, but when I do make them, there will be a picture, or maybe even a video!
One of the things I really liked about the recipe was that the salmon was fresh, poached in white wine. You could probably use canned salmon, but the flavor would be way off.
The other thing was the use of roasted corn. I saw that the chef roasted the corn with the husks on and did not let the kernels get roasted at all. I would let the kernels get a little roasted, just to add flavor.
The whole dish could be prepared on a Weber, or in a hearth if you want to stick with the 18th century. Of course, it could also be prepared on a regular stove, but we’re trying to be a little authentic here, right? We’re going to do this on The Weber.
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Posted in Friday Food, Make Ahead, Methods, Pescatarian, Reconstructed, The Weber! |
Tags: Barbecue, bread crumbs, dill, lemon, lime, salmon, shallots, wine |
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