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Meat-Lovers Digest, Vol 10, Issue 66

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    Message 1 of 1 , Sep 4, 2011
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      Today's Topics:

      1. THEME: A Classic Spaghetti With Tomato-Red Wine Sauce (Jamie R)
      2. Chew on these candy recipes from readers + Pork Chop Recipe
      (Jamie R)
      3. Italian Sausage Spaghetti (Jamie R)
      4. Turkey, chicken burger recipes hot off the grill (Jamie R)
      5. Bacon Blue Cheese Burgers (Jamie R)
      6. Out of the bag: Cooks brew creative recipes using tea, the
      South's elixir (Jamie R)
      7. THEME: Chinese-Style Baby Back Ribs (Jamie R)
      8. THEME: Flat Iron Steak with BBQ Beans (Jamie R)
      9. THEME: Homemade Jerk Rub (Jamie R)
      10. THEME: Hot Dog Chili Topping (Jamie R)


      ----------------------------------------------------------------------

      Message: 1
      Date: Sun, 4 Sep 2011 19:17:52 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Recipe-Riot@..., Just-Pasta@...
      Subject: [Meat-Lovers] THEME: A Classic Spaghetti With Tomato-Red Wine
      Sauce
      Message-ID: <p06240803ca89e0681643@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii" ; format="flowed"

      A Classic Spaghetti With Tomato-Red Wine Sauce

      "At least once a week, we do some version of this sauce. Salami and
      chile give the sauce boldness and heft. The sauce can be made several
      days ahead and refrigerated, or frozen for up to three months.

      Cooking salami, which was in most every home kitchen, is an old trick
      Italian cooks used to get the flavor of fully seasoned meat into a
      quick sauce. They didn't have to go to the expense of buying a pound
      of beef or pork, or take the time it would demand to be cooked
      through."

      5 quarts salted water in a 6-quart pot
      FOR THE SAUCE:
      Good-tasting extra-virgin olive oil
      2 medium onions, chopped into 1/4-inch dice
      Top half of 2 medium stalks of celery with leaves, thinly sliced
      Salt and freshly ground black pepper to taste
      2 ounces good-tasting Italian salami, cut into 1/4-inch dice (Genoa,
      Soppressatta or hard salami)
      1/4 to 1/2 teaspoon hot red pepper flakes
      2 large garlic cloves, minced
      2 generous tablespoons tomato paste
      2/3 cup dry red wine
      1/2 tightly packed cup fresh basil leaves, torn
      1 generous tablespoon dried basil
      1 28-ounce can whole tomatoes with their liquid, plus 1 14-ounce can, drained
      FOR THE PASTA:
      1 pound imported Italian spaghetti
      1 generous cup freshly grated young Pecorino Toscano, Asiago or
      Parmigiano-Reggiano cheese

      Have the salted water for cooking the spaghetti boiling.

      TO MAKE THE SAUCE:
      Film a straight-sided 12-inch saute pan with oil and heat to medium
      high. Add the onions, celery and a generous sprinkle of salt and
      pepper. Saute over medium high 5 minutes, or until the onion is
      golden.

      Blend in the salami and hot pepper. Saute them 2 minutes. Stir in the
      garlic, tomato paste, red wine and two types of basil. Stir as the
      wine boils down to almost nothing. Then add the tomatoes, crushing
      them as they go into the pan. Bring the sauce to a lively bubble and
      cook until it is thick, 7 to 8 minutes.

      Stir the sauce to keep it from sticking. Remove it from the heat,
      taste for seasoning and cover the pan. (The sauce can wait on the
      stovetop up to an hour. Bring it to a bubble before adding to the
      pasta.)

      TO PREPARE THE PASTA:
      Drop the pasta into the boiling water. Boil it until tender but still
      a little firm to the bite, stirring often. Drain it immediately in a
      colander. Meanwhile, reheat the sauce to a lively bubble. Add the
      drained pasta to the pan, and toss to thoroughly coat with the sauce,
      about 3 minutes. Turn the pasta into a serving bowl and toss with the
      cheese. Serve it hot.

      Serves three or four as a main dish; six to eight as a first course

      Source: Lynne Rossetto Kasper in the Knoxville News, June 10, 2007



      ------------------------------

      Message: 2
      Date: Sun, 4 Sep 2011 20:14:16 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Chew on these candy recipes from readers + Pork
      Chop Recipe
      Message-ID:
      <CAAPhKEDFtZwk8Vg7RLUKJFH=9c0wnnhw_0Mx-jtsZ=sv2+zALA@...>
      Content-Type: text/plain; charset=ISO-8859-1

      Chew on these candy recipes from readers

      By Teresa Taylor
      Sunday, June 26, 2011 || Charleston Post & Courier

      Carol Dotterer of Charleston made a request for Charleston Chewies, a
      recipe I'm sure is tucked away in many local recipe files.

      Charleston Chewies (or Chews) have a bit of an identity crisis.
      Sometime along the way, people apparently began confusing them with
      Chinese Chews, which is a bar, too, but includes dates and has no
      butter.

      Dee Beaujon of Charleston was one reader who responded. "I have had
      this recipe for over 20 years ... I got it from a local noontime TV
      show. I noted that it was from Chef Lee (from the then-Colony House
      Restaurant), but didn't date it. I get lots of requests for these,
      especially during the holidays."

      (I would wager that was Frank Lee, who was recruited as executive chef
      of the Colony House in 1992. Lee went on to become a partner in
      Maverick Southern Kitchens, whose flagship is Slightly North of Broad
      restaurant.)

      Dee adds, "I find these are better if baked a day or two before
      serving -- one of the reasons they make such nice gifts during the
      holidays."

      Janet Ganiere of Walterboro also clipped the same recipe from this
      newspaper several years ago.


      Charleston Chews

      4 eggs
      3 cups light brown sugar
      12 ounces melted (unsalted) butter
      1 teaspoon vanilla extract
      2 1/4 cups all-purpose flour
      1 teaspoon baking powder
      1 1/4 cups pecans, chopped fine
      Powdered sugar

      Beat eggs and sugar together. Add melted butter and vanilla. Sift
      flour and baking powder together and add to egg mixture, mixing well.
      Gently stir in chopped pecans.

      Bake in a greased 9x13x2-inch pan at 350 degrees until firm in the
      center, about 20-25 minutes. Dust with powdered sugar when cool and
      cut into squares. Keep in a tightly sealed container. They also freeze
      nicely if wrapped well.

      Linda Williamson of North Charleston contributes a little different
      "Charleston" recipe with almond flavoring and cherries.


      Charleston Squares

      1 stick butter or margarine
      1 cup white sugar
      2 whole eggs, well beaten
      1 egg yolk, beaten
      2 cups sifted all-purpose flour
      1 teaspoon baking powder
      1 1/4 teaspoons vanilla extract, divided
      1 teaspoon almond flavoring
      1 egg white
      1/2 cup light brown sugar
      1/2 cup chopped pecans or walnuts
      1 small bottle maraschino cherries, drained and chopped

      Combine margarine or butter, white sugar, eggs, egg yolk, flour,
      baking powder, 1 teaspoon of the vanilla extract, and the almond
      flavoring to make a batter. Pour into a greased and floured oblong
      shallow baking pan.

      Beat egg white until soft peaks form; add brown sugar and remaining
      1/4 teaspoon vanilla, beating until stiff. Fold in nuts and chopped
      cherries. Spread on batter. Bake in a 350-degree oven until light
      brown on top and well done, 30 to 40 minutes. Cool in pan for about 5
      minutes. Cut into squares and serve. Store in tin box.


      Lighten up

      Sharon Cook of Charleston recently emailed with a recipe to share. "In
      an effort to save money and to make meals lighter, I have been
      tweaking old family favorite recipes. I started with my dad's favorite
      -- Stuffed Pork Chops. Traditionally, they required 2-inch-thick pork
      chops, which made for a pretty hefty and heavy main dish. Here's the
      updated version."

      Un-Stuffed Pork Chops

      1 (16-ounce) package herbed or cornbread stuffing mix
      2 cups chicken broth, divided
      1 tablespoon butter
      3 tablespoons olive oil, divided
      2 ribs celery, minced
      1 shallot, minced
      1 teaspoon sage
      1 teaspoon granulated garlic
      1/4 cup fresh flat-leaf parsley, chopped finely
      8 thin-cut, bone-in pork chops (see cook's note)
      1 tablespoon steak or grill seasoning (see cook's note)

      Cook's note: Sharon prefers bone-in versus boneless chops because she
      thinks they have more flavor and juices. Accordlingly, she doesn't
      cover the pan during cooking. However, if using boneless, she suggests
      covering the pan for the first 30 minutes of cooking, then remove the
      cover and drizzle the chops with a little olive oil to promote
      browning.

      Also, she uses McCormick's Grill Mates Montreal Steak seasoning for
      the final seasoning because that's her personal favorite.

      Place stuffing mix in large bowl. Add 1 1/2 cups of the chicken broth.

      In saute pan, place butter and 1 tablespoon of the olive oil. Add
      celery and shallots and saute until just softened. Add to the stuffing
      mix in bowl.

      Add sage, garlic and parsley to mixture. Stir well.

      Spray a glass 9x13-inch baking dish with nonstick cooking spray. Pour
      stuffing mixture in baking pan, using a spatula or spoon to spread
      evenly. Place pork chops on top of stuffing mixture. Pour remaining
      1/2 cup chicken broth over top of chops. Sprinkle chops with grill
      seasoning. Drizzle remaining 2 tablespoons olive oil on top of chops.
      Cook in 350-degree oven for 1 hour.

      Peanut brittle P.S.

      Gretchen Altman of Summerville has a tip for making peanut brittle, a
      recent subject of this column.

      "I've been a serious cook and baker since 1970, and have a hint for
      all the peanut brittle recipes/lovers! My Betty Crocker cookbook,
      popular at that time, suggested preheating the cookie sheets in a
      200-degree oven so that the brittle would spread out as thin as
      possible. This really works!

      "Also, the only recipe that added vanilla extract was a microwave
      recipe, but I've always used this in my cooked brittle."



      ------------------------------

      Message: 3
      Date: Sun, 4 Sep 2011 20:23:49 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Italian Sausage Spaghetti
      Message-ID:
      <CAAPhKEBBeQawb9TWS2pBtT_YEybvYfVNnKPhTcwM2rr+GEgrjw@...>
      Content-Type: text/plain; charset=windows-1252

      Desperation dinners: Sausage, pasta perfect leftovers

      BY ALICIA ROSS, WITH BEVERLY MILLS
      United Feature Syndicate
      Wednesday, June 8, 2011

      What do you do with leftovers? Do you ever intentionally plan for
      them? I do, and I freeze them. Especially when I?m testing recipes, I
      often end up with a batch or two of the same soup or sauce, and
      there?s no way I can consume it by myself. (Nor do I really want to.)

      So my freezer is beginning to look like my grandmother?s did. She had
      an entire upright freezer filled with assorted soups, sauces, pies,
      quiches and cakes ready to be shared with friends.

      Whether it was food to give a sick friend, welcome a new baby or take
      to a funeral lunch, my grandmother had it covered.

      Today?s recipe for Italian Sausage Spaghetti is perfect to enjoy with
      your family ? or you can freeze it for sharing later on.

      You also can double or triple the sauce and invite a bunch of friends
      over to savor. It?s even easy to cut the recipe in half for just two
      or three.

      Whether you share this meal through your freezer or across the table,
      it?s sure to satisfy.


      Italian Sausage Spaghetti
      Yield: 6 servings
      Start to finish: 20 minutes preparation, 30 minutes to simmer

      Ingredients

      12 ounces spaghetti

      8 ounces ground sirloin

      8 ounces mild Italian sausage, casings removed

      1 cup finely chopped onion

      1 cup finely chopped fresh mushrooms

      3 cloves garlic, peeled and finely chopped

      1/2 cup finely chopped Italian (flat-leaf) parsley

      1 large can (35 ounces) crushed tomatoes with basil

      1/4 cup dry red wine

      1 teaspoon extra-virgin olive oil

      1 teaspoon sugar

      1/2 teaspoon salt

      1/4 teaspoon ground black pepper

      Cubed fresh mozzarella, optional for serving

      Directions

      Bring a pot of water to boil, and cook the spaghetti according to
      package directions. Drain and set aside.

      Meanwhile, begin cooking the beef and sausage in a large pot or Dutch
      oven over medium heat. Add the onions, mushrooms, garlic and parsley.
      Cook until the meat is crumbled and cooked through, about 6 minutes.
      (If there is more than 1 tablespoon of grease in pan, drain excess
      away by tilting the pan and spooning it out.)

      Add the tomatoes, wine, olive oil, sugar, salt and pepper. Taste and
      adjust seasonings, if necessary. Reduce heat to medium-low, and simmer
      at least 10 minutes but preferably for 30 minutes to let flavors
      develop fully.

      Serve the sauce over hot cooked spaghetti, garnished with cubed fresh
      mozzarella, if desired.

      Approximate values per serving: 418 calories (22 percent from fat),
      10g fat (3g saturated), 34mg cholesterol, 21g protein, 57g
      carbohydrates, 6g dietary fiber, 938mg sodium.



      ------------------------------

      Message: 4
      Date: Sun, 4 Sep 2011 20:32:06 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Turkey, chicken burger recipes hot off the
      grill
      Message-ID:
      <CAAPhKEBgptPJov3AL6X99kj7K-XqN8e=jVMz7C8TabDJ90TVvA@...>
      Content-Type: text/plain; charset=ISO-8859-1

      Turkey, chicken burger recipes hot off the grill

      By Teresa Taylor
      Sunday, June 12, 2011 in the Charleston Post & Courier

      Love the juicy bites of a hamburger hot off the grill? Nagged by the
      fat and calories?

      Me, too.

      Beef burgers are a treat at my house, as much as I would like having
      them anytime the craving hit. Maybe there's middle ground.

      Ground turkey or chicken can make an excellent burger with some
      boosters. Poultry is more neutral in taste than beef and tends to dry
      out, but there are remedies in the form of spices and sauces.

      A Ravenel reader wanted to hear from people who fix a good turkey
      burger, and how they do it with seasonings, cheese, toppings, etc. A
      number of you offered appealing recipes that draw upon ethnic
      cuisines.

      Note: Many of these recipes call for pan-frying. Pan or grill,
      remember that the internal temperature of a poultry burger should
      reach 165 degrees.

      Another FYI: There are several types of ground turkey, so read the
      label. The leanest is all breast meat and no skin (3 percent fat),
      which means it's also the driest. Regular ground turkey is a mix of
      white and dark meat and some skin and so has a higher fat content,
      about 10 percent. Frozen ground turkey may be all dark meat with skin
      and even higher in fat, about 15 percent.

      Lisa Avant of Mount Pleasant emailed, "I have been making these for
      years, and I think they are the best I've ever tasted. The recipe is
      from George Stella's 'Low Carb and Lovin It' featured on the Food
      Network. Although he doesn't say specifically turkey breast and he
      makes his own ketchup, I use turkey breast and use regular
      store-bought Heinz ketchup. They are moist and delicious. George
      serves his on lettuce, I use light wheat or thin buns."


      Knife-and-Fork Chili Turkey Burgers

      2 1/2 pounds ground turkey

      1 cup shredded sharp cheddar cheese

      1/2 cup finely chopped red bell pepper

      1/4 cup finely chopped red onion

      1 tablespoon ketchup

      1 tablespoon chili powder

      1 teaspoon salt

      1/4 teaspoon black pepper

      Pinch cayenne pepper

      1 large egg, beaten

      2 tablespoons vegetable oil

      In a bowl, mix together all ingredients, except the oil, with your
      hands. Divide meat mixture into 10 equal patties. Heat the oil in a
      large skillet over medium high heat. Working in batches, cook the
      burgers, turning once until lightly browned and cooked through, about
      7 minutes per side (an instant read thermometer should read at least
      165 degrees.)


      >From Diane Burden of Summerville:

      Greek Turkey Burgers With Feta Sauce

      8 ounces reduced-fat feta cheese, crumbled, divided

      1/2 cup reduced-fat or fat-free sour cream or plain nonfat yogurt

      1 teaspoon minced garlic, about 1 clove

      Salt and freshly ground pepper, to taste

      1 pound ground turkey breast

      1/2 cup kalamata olives, pitted and chopped

      1 teaspoon dried oregano

      6 small, whole wheat pitas or hamburger buns

      Stir half the feta cheese together with the sour cream and garlic in a
      small bowl. Season to taste with salt and pepper. Cover and
      refrigerate until ready to use.

      Heat grill to medium high (or George Foreman grill).

      Combine turkey, the remainder of the feta cheese, olives and oregano
      and season to taste with black pepper. Mix and form into six patties.
      Lightly oil the grill or spray with nonstick grill spray. Place
      patties on grill and cook for about 5 minutes per side. Serve with
      feta sauce on top.


      Marie-Louise Ramsdale of Sullivan's Island sent a chicken burger
      recipe from Cooking Light that she has made before, noting that ground
      turkey could be substituted.

      "I doubled the yogurt sauce and added some chopped mint to it and
      chopped cucumber and a little salt and let it sit for at least an
      hour," she says.

      Lemon Chicken Pita Burgers With Spiced Yogurt Sauce

      1/2 cup chopped green onions

      1/3 cup Italian-seasoned breadcrumbs

      1 tablespoon Moroccan or Greek seasoning blend

      1/2 teaspoon coarsely ground black pepper

      2 large egg whites, lightly beaten

      1 pound ground chicken

      2 teaspoons lemon zest, divided

      1 tablespoon olive oil

      1/2 cup plain low-fat yogurt

      1 1/2 teaspoons chopped fresh oregano

      4 (6-inch) pitas, cut in half

      2 cups shredded lettuce

      1/2 cup diced tomato

      Combine first six ingredients; add 1 teaspoon lemon zest, stirring
      well. Divide mixture into eight equal portions, shaping each into
      1/4-inch-thick oval patties.

      Heat oil in a large nonstick skillet over medium-high heat. Add
      patties; cook 2 minutes on each side or until browned. Cover, reduce
      heat to medium, and cook 4 minutes.

      Combine remaining 1 teaspoon rind, yogurt and oregano, stirring well.
      Fill each pita half with one patty, 1 tablespoon yogurt mixture, 1/4
      cup lettuce and 1 tablespoon tomato.


      Pat Jarvis of Mount Pleasant sent this recipe with suggested
      modifications: "I like to add to the basic recipe some chopped green
      onions, a tablespoon or two of hoisin sauce, some ground ginger and a
      little ground cayenne."

      Turkey Burgers

      Makes 4 servings

      5 ounces white mushrooms

      1 tablespoon butter

      1 pound ground turkey

      1 egg white

      1 tablespoon plus 1 teaspoon soy sauce

      1/2 teaspoon salt

      1/2 teaspoon ground black pepper

      In a food processor, pulse the mushrooms until coarsely ground.

      Melt the butter in a large skillet over medium heat. Add the
      mushrooms. Cook until the mushrooms begin to give up their liquid, 5
      minutes, stirring occasionally. Remove from the heat to cool.

      In a medium bowl, combine the turkey, egg white, soy sauce, salt,
      pepper and cooked mushroom mixture. Form into four patties.

      Wipe any mushroom juices out of the skillet. Place over medium-high
      heat. When the pan is hot, liberally coat it with cooking spray. Add
      the burgers and cook until well-browned, 3 to 4 minutes per side.
      Reduce the heat to medium-low and cook until a thermometer in the
      center registers 165 degrees and the meat is no longer pink (about
      another 2 minutes per side).


      Amy Midgley of West Ashley writes, "This is a recipe I usually make
      with ground chicken, but ground turkey would work fine."

      Jamaican Chicken (or Turkey) Burgers
      Makes 4 burgers

      1 pound ground chicken or turkey

      1/4 cup mayonnaise

      1 tablespoon grated onion

      1 1/2 teaspoons Jamaican jerk seasoning

      1/2 teaspoon salt

      1 tablespoon vegetable oil

      4 hamburger buns

      Toppings: fresh mango slices, fresh tomato slices, lettuce leaves,
      sweet-hot pickles

      Combine first five ingredients in a large bowl. Shape into four
      (3-inch) patties. Cover and chill 30 minutes.

      Cook patties in hot oil in a large skillet over medium heat 7 to 8
      minutes on each side or until done. Serve on buns with desired
      toppings.

      Also thanks to Giovanna Acanfora Becker of Charleston.



      ------------------------------

      Message: 5
      Date: Sun, 4 Sep 2011 20:33:33 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...
      Subject: [Meat-Lovers] Bacon Blue Cheese Burgers
      Message-ID:
      <CAAPhKEB5Uf+sc3ZxYdRzMrg2UZfpS5P-tWGLV0PuGC2ga3eqfA@...>
      Content-Type: text/plain; charset=ISO-8859-1

      Desperation dinner: Burgers can heat up dinnertime

      BY ALICIA ROSS, WITH BEVERLY MILLS
      United Feature Syndicate
      Wednesday, June 15, 2011 in the Charleston Post & Courier

      Just in time for Father's Day, here's a wonder-burger for all those
      meat-eating men in your life. Bacon Blue Cheese Burgers are easy to
      fix and sure to please.

      And men aren't the only ones who love them!

      I'm as girly as they come, but I crave these burgers. There's
      something special about the combination of blue cheese and bacon. But
      back to the men.

      To pamper the dad in your life this Father's Day, think no further
      than these burgers.

      If Dad usually rules the grill, give him a break and fire up the grill
      yourself. These burgers are lickety-split, done in minutes.

      But if you're not comfortable with fire and sizzle, they are just as
      delicious pan-fried. Serve with some chips and a whopping slice of
      watermelon and you've got a real celebration!


      Bacon Blue Cheese Burgers
      Yield: 4 servings
      Start to finish: about 15 minutes

      8 slices bacon

      1 pound ground sirloin

      1/2 cup crumbled blue cheese

      4 toasted onion rolls

      Condiments of choice

      Baby field greens or other greens, if desired

      Directions

      Pan fry or microwave the bacon until crisp. Drain on paper towels,
      coarsely chop and set aside.

      Crumble the beef in a bowl, and add the cheese and bacon. Mix well,
      making sure that the bacon and cheese are evenly distributed
      throughout. Divide the meat into four equal pieces. Form each into a
      ball, and then flatten into a 3/4-inch-thick patty.

      To grill: Place the burgers on a hot grill, and cook three to five
      minutes on each side or until cooked to personal preference.

      To pan fry: Heat a nonstick skillet over medium heat, add the burgers,
      and cook 4 to 5 minutes on the first side and three to four minutes on
      the second side or until cooked to personal preference.

      Serve on toasted onion rolls with condiments of choice and greens, if desired.

      Approximate values per serving: 423 calories (40 percent from fat),
      19g fat (8g saturated), 91mg cholesterol, 38g protein, 26g
      carbohydrates, 1g dietary fiber, 934mg sodium.



      ------------------------------

      Message: 6
      Date: Sun, 4 Sep 2011 20:34:50 -0700
      From: Jamie R <poppianogal@...>
      To: Clipping-Cooking@..., Meat-Lovers@...,
      Home-Bakery@...
      Subject: [Meat-Lovers] Out of the bag: Cooks brew creative recipes
      using tea, the South's elixir
      Message-ID:
      <CAAPhKEBjXo5HkdaUCtuDnZVTkmjQFKUMn+4j7=OO5u-bxVeNhQ@...>
      Content-Type: text/plain; charset=ISO-8859-1

      Out of the bag: Cooks brew creative recipes using tea, the South's elixir

      BY ANDREA WEIGL
      McClatchy Newspapers
      Wednesday, June 15, 2011 || Charleston Post & Courier

      RALEIGH -- Sweet tea is no longer just a drink. It's an ingredient
      that creative cooks have started using to flavor custards and pies or
      to brine chicken and pork.

      It's hard to say why Southerners' favorite beverage is having a moment
      in the culinary spotlight. Maybe it's because McDonald's has been
      selling sweet tea nationwide for three years. Or maybe the popularity
      of sweet tea vodkas, including South Carolina-based Firefly, is
      inspiring cooks. Regardless, sweet tea has moved beyond its roots as a
      Southern staple.

      "In the last two years, it's becoming more and more prevalent," says
      Martha Hall Foose, a Mississippi-based cookbook author who included a
      recipe for Sweet Tea Lemon Chess Pie in her cookbook, "Screened Doors
      and Sweet Tea." Raleigh author Fred Thompson, who wrote a cookbook
      devoted to iced tea recipes, agrees: "They are using it for everything
      and anything."

      The cover of last month's Southern Living was devoted to the topic and
      featured a photo of a sweet tea icebox tart. Inside were recipes for
      grilled shrimp salad with sweet tea vinaigrette, sweet tea rice, even
      sweet tea tiramisu.

      N.C. chefs have toyed with tea. Ashley Christensen of Poole's Diner in
      Raleigh uses tea and honey to brine pork shanks or unsweetened tea to
      marinate salmon or arctic char. James Beard-award-winning chef Ben
      Barker of Durham's Magnolia Grill uses sweet tea to brine pork chops.
      And John Fleer of Canyon Kitchen in Cashiers, brines his chicken in
      sweet tea before frying it.

      "What we love about tea is that briskness," Christensen said. "To be
      able to introduce that into food is a very cool thing."

      Thompson says it's no surprise that sweet tea is turning up as a way
      to marinate meat, fish and poultry.

      "We've been using wine and acidic things to marinate meats," he says.
      Teas and wines both have tannins, which introduce a smoky, savory
      flavor. He adds: "It offers a very mellow backdrop note, which is
      really cool right now -- thanks to McDonald's, I guess."

      Tea tidbits

      --Instant tea is a no-no. Use only the real thing. The Southern Living
      test kitchen staff used Luzianne for all of its sweet tea-inspired
      recipes.

      --Tea generally comes in three types: Black tea, which is also known
      as Orange Pekoe, has a mahogany color and a bright taste. Green tea is
      made from lightly colored tea and has a delicate flavor. Oolong, which
      falls between black and green tea, has a smoky, almost peach flavor.


      Sweet Tea Lemon Chess Pie
      Yield: 8 slices

      For crust:

      3 ounces cream cheese at room temperature

      1/4 pound (1 stick) unsalted butter, at room temperature

      1 1/4 cups unbleached all-purpose flour

      For filling:

      1/2 pound (2 sticks) unsalted butter, at room temperature

      2 cups granulated sugar

      Zest of 1 lemon

      8 large egg yolks

      3/4 cup warm, freshly brewed, strong orange pekoe tea

      1 tablespoon vanilla extract

      1 teaspoon apple cider vinegar

      1 tablespoon fresh lemon juice

      2 tablespoons unbleached all-purpose flour

      2 teaspoons cornmeal

      Preheat oven to 350 degrees. Mix cream cheese and butter in a bowl
      with an electric mixer until well-combined. Add flour and mix at low
      speed until the dough comes together into a ball. Pat the dough evenly
      into a 9-inch pie pan, building a thicker top edge. Place the pie
      shell in the freezer while preparing the filling.

      Beat butter in a bowl with an electric mixer until light and fluffy.
      Gradually beat in sugar. Beat in zest. Add egg yolks one at a time,
      mixing well after each addition and scraping the bowl often. Slowly
      add tea, vanilla, vinegar and lemon juice. Add flour and cornmeal.
      Scrape the bowl and mix well. Don't be alarmed if the mixture looks
      slightly curdled. Remove pie shell from freezer and pour in the
      filling. Bake until only a quarter-sized area in the center jiggles
      slightly when the pie is shaken gently, about 50 minutes. Cool to room
      temperature on a wire rack and then chill at least 2 hours before
      serving.

      -- From Martha Hall Foose, author of "Screened Doors and Sweet Tea."


      Sweet Tea-Brined Chicken
      Yield: 6-8 servings

      4 cups water

      2 family-sized tea bags

      1/2 cup firmly packed light brown sugar

      1/4 cup kosher salt

      1 small sweet onion, thinly sliced

      1 lemon, thinly sliced

      3 garlic cloves, halved

      2 (6-inch) fresh rosemary sprigs

      1 tablespoon freshly cracked pepper

      2 cups ice cubes

      1 (3 1/2 to 4 pound) cut-up whole chicken

      Bring water to a boil in a 3-quart heavy saucepan; add tea bags.
      Remove from heat; cover and steep 10 minutes. Discard tea bags.

      Stir in sugar, salt, onion, lemon, garlic, rosemary and pepper. Stir
      until sugar dissolves. Cool completely, about 45 minutes. Stir in ice.
      Mixture should be cold before adding chicken.

      Place tea mixture and chicken in a large zip-top plastic freezer bag;
      seal. Place bag in a shallow baking dish and chill 24 hours. Remove
      chicken from marinade, discarding marinade; pat chicken dry with paper
      towels.

      Light one side of grill, heating to 300 to 350 degrees; leave other
      side unlit. Place chicken, skin side down, over unlit side, and grill,
      covered with grill lid, 40 to 50 minutes until done. Transfer chicken,
      skin side down, to lit side of grill, and grill 2 to 3 minutes or
      until skin is crispy. Let stand 5 minutes before serving.

      -- From Southern Living, May 2011


      Tea Custard
      Yield: 6 servings

      2 cups half-and-half

      2 tablespoons fragrant loose tea, such as jasmine, or 1 1/2 tea bags

      3 tablespoons plus 2 teaspoons granulated sugar, plus more for dusting

      2 large eggs

      2 large egg yolks

      2 tablespoons unsalted butter, for greasing ramekins

      Light brown sugar, for garnish

      Directions

      Bring a kettle of water to a boil. Place half-and-half into a small
      saucepan and bring it almost to a boil over medium heat, stirring
      frequently.

      Place loose tea or tea bags in the bottom of a small saucepan and pour
      a splash of boiling water to soften tea leaves. Add sugar and stir.

      Remove half-and-half from heat when it begins to froth and simmer.
      Pour it over the sugar and tea. Stir twice, cover the pan and place it
      in the refrigerator or freezer to cool to room temperature, about 30
      minutes. Strain the loose tea or remove the tea bags. Preheat oven to
      325 degrees. Grease six 6-ounce ramekins with butter and dust them
      with sugar.

      Whisk 2 whole eggs and 2 egg yolks briskly in a medium bowl, until
      uniformly lemon-yellow in color. Stir in tea mixture until just
      blended.

      Strain mixture through a fine-mesh strainer and pour into ramekins.
      Place ramekins in a large baking pan and carefully pour hot water into
      the pan to reach halfway up their sides. Bake for 40 minutes, until
      custards appear firm and a knife or toothpick inserted in the center
      comes away clean.

      Remove pan from the oven and the ramekins from the pan. Dust tops of
      custards with a few pinches of brown sugar and serve immediately, or
      refrigerate until cool.

      -- From "The Lee Bros. Southern Cookbook," by Matt and Ted Lee (W.W.
      Norton & Co., 2006)



      ------------------------------

      Message: 7
      Date: Sun, 4 Sep 2011 20:35:00 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Recipe-Riot@...
      Subject: [Meat-Lovers] THEME: Chinese-Style Baby Back Ribs
      Message-ID: <p06240813ca89e48f0f4c@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii"

      Chinese-Style Baby Back Ribs

      1/4 cup oyster sauce
      1/4 cup hoisin sauce
      1/4 cup honey
      1/4 cup soy sauce
      2 tablespoons minced fresh ginger
      2 tablespoons sweet sherry
      1 tablespoon minced garlic
      1 tablespoon Chinese brown bean paste (or Chinese chile paste with garlic)
      2 teaspoons Asian peanut oil
      4 racks baby back ribs

      Combine oyster sauce, hoisin sauce, honey, soy sauce, ginger, sherry, garlic, bean paste or chile paste and peanut oil in bowl and blend well. Place ribs in zipper-lock bag or shallow bowl and pour marinade over them. Cover if necessary and refrigerate overnight or for up to 2 days, turning the meat occasionally to coat well.

      About 30 to 60 minutes before cooking:
      Remove ribs from refrigerator.

      Preheat oven to 300 degrees F. Place a baking pan of water on a rack in the lower third of the oven to increase humidity.

      Remove ribs from marinade; reserve marinade. Lay ribs, meat side up, on rack in shallow roasting pan.

      Put them in top third of oven and roast 1 1/2 hours, basting ribs from time to time with reserved marinade. Stop basting ribs the last 20 minutes of roasting. The ribs are done when meat nearest the end begins to shrink away from the bone. The internal temperature should read 165 to 175 degrees F.

      Slice slabs into individual ribs and serve.

      Central Market Chefs' Table

      Makes 8 servings
      Source: Karen Haram, San Antonio Express-News, October 15, 2008



      ------------------------------

      Message: 8
      Date: Sun, 4 Sep 2011 20:35:00 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Recipe-Riot@..., Just-Grains-n-Legumes@...
      Subject: [Meat-Lovers] THEME: Flat Iron Steak with BBQ Beans
      Message-ID: <p06240810ca89e4870d9e@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii"

      Flat Iron Steak with BBQ Beans

      2 boneless beef shoulder top blade (flat iron) steaks, halved (1 to 1 1/4 lb.)
      2 tsp. fajita seasoning
      FOR THE BBQ BEANS:
      1 (15 oz.) can black beans, rinsed and drained
      1/3 cup bottled barbecue sauce
      FOR SERVING:
      2 to 3 tomatoes, sliced
      cornbread (optional)
      Pickled jalapeno peppers (optional)

      Preheat grill pan over medium-high heat.

      Sprinkle steaks with fajita seasoning. On greased grill pan, grill steaks 8 to 12 minutes for medium rare (145 degrees Fahrenheit) or 12 to 15 minutes for medium (160 degrees).

      Meanwhile, in medium microwave-safe bowl stir together beans and barbecue sauce. Cover loosely with plastic wrap. Microwave on high (100 percent power) for 3 minutes, stirring once.

      TO SERVE:
      Serve steaks with sliced tomatoes, beans, and corn bread. Top with pickled jalapeno slices.

      Makes 4 servings
      Source: Better Homes and Gardens magazine, October 24, 2008



      ------------------------------

      Message: 9
      Date: Sun, 4 Sep 2011 20:35:00 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Recipe-Riot@...,
      Simply-Sides@..., Just-Side-Dishes@...
      Subject: [Meat-Lovers] THEME: Homemade Jerk Rub
      Message-ID: <p0624080cca89e47d0b21@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii"

      Homemade Jerk Rub

      2 tablespoons onion powder
      4 teaspoons dry thyme leaves, crushed
      1 tablespoon brown sugar
      1 tablespoon garlic powder
      1 tablespoon ground ginger
      2 teaspoons ground allspice
      2 teaspoons salt
      2 teaspoons ground black pepper
      1 teaspoon ground cinnamon
      1 teaspoon ground cayenne pepper
      1 teaspoon ground cloves
      1 teaspoon ground nutmeg

      In a bowl, combine all ingredients.

      Store leftover seasoning in a tightly closed glass jar. It will keep for more than a month.

      Makes about 1/2 cup
      >From Sur La Table
      Source: Diane Peterson, NYT Regional Media Group, June 27, 2007



      ------------------------------

      Message: 10
      Date: Sun, 4 Sep 2011 20:35:00 -0700
      From: Jamie R <craftncook@...>
      To: Meat-Lovers@..., Just-Main-Dishes@...,
      Recipe-Riot@...
      Subject: [Meat-Lovers] THEME: Hot Dog Chili Topping
      Message-ID: <p06240812ca89e48c0eb8@[192.168.2.124]>
      Content-Type: text/plain; charset="us-ascii"

      Hot Dog Chili Topping

      "A great hot dog chili has no beans. It should also be smooth, which means you've got to mince the onion finely and mash the ground beef constantly as it cooks. Some people add a squirt of yellow mustard."

      2 pounds ground beef
      1 medium onion, minced
      1 chile pepper, diced (optional)
      1 teaspoon vegetable oil
      1 teaspoon salt
      2 teaspoons chili powder
      1/2 teaspoon paprika
      1/2 teaspoon ground cumin
      1/4 teaspoon garlic powder
      1 cup ketchup or tomato sauce
      1 tablespoon Worcestershire sauce
      1 teaspoon cider vinegar
      1 to 2 teaspoons brown sugar

      Place beef in a Dutch oven, break it up with a spatula or spoon and add water to just cover. Bring to a boil and cook, mashing out lumps, until it is no longer pink. Drain and set aside.

      In the same pot, heat the oil over medium and saute the onion and chile pepper about 5 minutes, until soft.

      Stir in the cooked beef, all the seasonings and the ketchup, Worcestershire and vinegar. Stir in brown sugar and 1 cup water.Bring to a boil. reduce heat and simmer, uncovered, stirring often, until mixture is very soft and nearly all the liquid has evaporated.

      Makes about 5 cups, 20 servings (1/4 cup each)
      Source: Linda Cicero, The Miami Herald, October 16, 2008



      ------------------------------

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      End of Meat-Lovers Digest, Vol 10, Issue 66
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