G.W.’s GoodGrub, Lesson 82 – Special dietary Restriction Recipes That Taste Great – Smoky, Succulent Spare Ribs


Best Ribs in my home town

Summer is just around the corner. With the warmer weather, it’s the perfect time to break out out the grill. A perennial favorite is, wait for it Tori, smoky spare ribs. Though the baby-back ribs are all the rage these days, meaty spare ribs are less expensive, and have more meat on them. When treated properly, in my humble opinion, they beat baby-back ribs for flavor and texture any day of the week.

As every barbecue pit master will tell you, phenomenal ribs take a day’s worth of loving care in a smoker that will cost you a month’s salary, with three hundred pounds of hardwood fuel, right. Wrong. I’m giving you a recipe that will produce fall-off-the-bone tender, juicy, and succulent ribs that require a night in the fridge and 40 minutes in a covered kettle or gas barbecue, and a few sticks picked up from the woods, or a bag of cheap apple wood chunks that can be had at the supermarket.

Here’s how I did them two days ago, to rave reviews from guests and family alike (I was told by one guest that these were the only ribs she’d ever had that required no sauce, and by my wife that they were the best ribs she’d ever eaten). Best of all, these are easy to make, and inexpensive. Now what more can a guy ask for?

Smoky Spare Ribs

Ingredients:

2 racks pork spare ribs

3 tbs. salt

4 tbs. mild chili powder

1 cup dark brown sugar

1 tbs. granulated garlic powder

2 tbs. granulated onion powder

1 tbs. rubbed sage

Wood chunks/branches cut into 6-inch lengths, apple, maple, hickory, mesquite, cherry, or tag-alder wood.

Combine the salt, chili powder, brown sugar, garlic, onion, and sage in a bowl and blend together until evenly mixed. Lay out the ribs on a covered working surface. Using a paper towel for gripping, remove the silver-skin from the ribs. Rub both sides of the ribs with the dry rub. massaging the seasoning mixture into the meat. Place in a suitably sized plastic bag, and seal. Refrigerate overnight.

To cook, place the ribs into a large roasting pan, cover and place into a 200 degree oven for eight hours; or, place into and electric turkey roaster, set for 200 degrees, and let it hang out for eight hours or so. An hour before serving time, Put charcoal in two piles on opposite sides of the grill. Make a drip pan that is equal in size to the ribs. add 2 cups of water to the drip pan. Fire up the barbecue and let it heat up for 15 minutes. Place the wood on top of the charcoal, or wrap in heavy duty foil and put on the fire Place the ribs on the grill. Cover and reduce heat by either closing all vents by half on the charcoal grill, or at lowest setting on the gas grill. Let the ribs cook in the smoke for 45 minutes. Remove and serve with your favorite barbecue sauce.

Alternately, stat the uncooked ribs on the grill, cooking with the lid vents half closed for six hours. You will have to add charcoal every now and again. Make sure the ribs sit over the drip pan. Add water to the drip pan once every 2 hours or so, to maintain about a cup of liquid. This liquid can be used to make a great BBQ sauce.

After the six hours have passed, remove the ribs onto a large sheet of heavy aluminum foil. Place back onto the grill with the vents still half closed. Cook another two hours. Remove and plate. Serve with Cole Slaw and your favorite dialysis friendly sides, like maybe grilled, honey glazed carrots, or grilled zucchini, or yellow squash, maybe a veggie kebab of pearl onion, carrot, and squash, all dusted with Parmesan cheese, and pepper.

This meal is so good, you no one will know that it is dialysis friendly.

My Favorite Cole Slaw

I prefer juicy to creamy Cole Slaw. I want it ice cold, and refreshing. It cleanses the palate and refreshes, especially when eating rich foods like ribs.

My favorite slaw is very juicy, to the point where you could drain off liquid from the bottom. I shred a head of green cabbage, along with two large carrots, and one yellow or white onion. They must be grated to make the pieces small enough for this to work. I add Miracle Whip, 1 tbs. sugar, and stir, making sure that there is enough salad dressing to coat the mix. Add 1/2 cup ice water and refrigerate for 2 to 3 hours to let the flavors combine This slaw tastes nearly identical to a famous chicken chain cole slaw, but is much easier to make. It really almost quenches the thirst with each bite, and doesn’t leave a fatry aftertaste. You can add chopped appel, raiseins, and or nuts if you so desire. But that’s just how I like it.

May your hot things be served hot, your cold things be served cold, and your Gouda be served at room temperature.

There is no success outside of the home that justifies failure within the home.

Seeeeeya Chief Longwind of the North

G.W.’s GoodGrub, Lesson 81 – Special dietary Restriction Recipes That Taste Great -Pork Roulade with Smoky Apple Stuffing


Today, we are going to get serious, and make a meal worthy of a holyday meal. And yet, it is eeeeeasy to make There aren’t a lot of ingredients, and is accompanied by some great, ESRD friendly sides.

He star of today’s recipe is called a Roulade, wich is a french word. In Germany, it’s called Rouladen.

Jasmine, you have a question? What is it?

Here’s my definition:

Roulade/Rouladen – a chunk of meet usually round, butterflied to form a flat, uniform chunk of meat, coated with a stuffing mix, either savory, or sweet, and rerolled, tied with butcher’s twine, and roasted wit, or without a glaze. It can also be made starting with boneless, flat cuts of meat, such as round steak, brisket, pork belly, etc.

Does that answer your question? Good.

Today, we will use a three pound pork loin, and tun it into a flat piece of meat. You could, if you wanted, use a pork belly, trimmed of all but a quarter inch of the outside fat.

You may not have one of the tools that will make this recipe foolproof, a good meat thermometer. They aren’t expensive. The best kind have the thermometer base, with a magnet on the back, and a long probe that goes into yhe meat while it’s roasting. Some even have a remote alarm that you can stck in you apron pocket, that will tell you when the meat is at the correct temperature. I have one of those, It allows me to smoke a 20 pound turkey to perfection on My Weber Charcoal grill. Get bone. You won’t regret it.

Ok, on with the recipes.

Note: you will be baking corn puding at the same time that the roast is roasting, so prep both recipes before placing either onto the oven.

Required tools: sharp fillet, or slicing knife, mixing bowl, 2 sauce pans, measuring cup, heat-proof stirring spoon, aluminum foil,or parchment paper, sheet pan, meat thermometer, paper towels

Ingredients:

3 lb. Pork loin

2 tbs. Salt

2 tbs. Black pepper

3 tbs butter, softened to room temperature

Smoked paprika

Stuffing:

3 Ink Lady, or Mackintosh Apples

3 tbs. All purpose flour

½ tsp cinnamon

2 tbs salted butter

1 tbs. Honey

Preheat oven to 375’ F.

Core and peel the apples. Save the skin (its where much of the apple flavor comes from. Pace ½ cup of water into you pot over medium-high heat. Add the skins; bring to a simmer. Cover and cook for ten minutes.

Dice the apples and plce in cold water with a splash of lemon juice to prevent browning.

Using a sharp knife, cut a slit the length of the roast, about a half inch deep. Turn the knife sideways to the slit, and cut a half inch layer all the way around, until the roast is like one flat piece of meat. Season by sprinkling on half of the salt and pepper.

In a clean saucepan, melt the butter for the stuffing (2 tbs,). Drain the apples and add them to the melted butter. Put in the cinnamon and sugar; Saute until the apples are tender. Stir in 2 tbs. Of flour to form a paste around the apples. Let cook for five minutes over medium-low heat.

Slowly stir in the water from the boiled apple peels to form a thick sauce, like for an apple pie filling. Let cool for ten minutes.

Line a baking sheet with foil, or parchment paper. Trust me, this will make clean up esay. Cut butcher’s twine into pieces 6 inches longer than th width of the meat, making enoufh to space the twine lengths evry 3 inches for the lngth of the roast. Spread the apple fillin onto 2/3rds of the pork. Jelly-roll it back into its original shape. Tie the twine around it to hold the shape. Rub butter all over your roast, and season with the remaining salt and pepper. Lightly sprinkle smoked paprika over the roast. Insert the thermometer probe in the middle of the roast, with the tip going to the center. Set the alarm to go off at 143 degrees F.

Place into your oven and walk away until your thermometer alarm tells you it’s done. Remove te roast, turn off the oven, and let it rest for 15 minutes.

While the roast is resting, it’s time to make the side dishes,

Corn Pudding

Unless your from the Southern U.S., you may not have ever had corn pudding. It’s not the same thing as creamed corn. It is rich, and deliciousn and can be doctored to for your tastes. Best of all,it’s super easy to make,

Tools: mixing bowl, 9 inch square oven proof casserole dish,, measuring cup, measuring spoons, stirring spoon

Ingredients:

5 large eggs (room temperature)

Rub the inside of the casserole dish liberally with butter. Combine all of the wet ingredients in your mixing bowl. Whisk in the sugar, cornstarch and nutmeg until completely incorporated. Melt the softened butter and whisk into the mixing bowl. Fold in the corn. Pour into the casserole dish. Place into you oven with the roulade. Use the bottom rack for the roast, and the top for the corn pudding.

Next side dish, Ginger/Balsamic Brussels Sprouts.

I know what you’re thinking, Roy; Brussels Sprouts! I hate Brussels Sprouts.

As a child, I hated them to. They ere often bitter, and just didn’t tasdte very good. Sometimes, they were just awfull.

I’m happy to say that this veggie is now tasty. Brussels Sprouts are miniature cabbahes after all. Selective breeding has eliminated that nast bitterness. Bst of all, this veggie is a nutritional powerhouse that is safe for that special diet. So let’s make this recipe.

Tools: frying pan, stirring spoon, measuring spoon, sharp knife (santoku, or chef’s knife works well for this)

Ingredients:

½ cup Brussels Sprouts per personal

3 tbs. Modena Balsamic vinegar

2 tbs. Butter

¼ tsp. Ground ginger

Cut the sprouts in half. Heat the butter in the frying pan over medium heat. Add the sprouts to the pan stir them around every 3o seconds or so until yhey lightly star to brown. Dd the vinegar and ginger. Stir to coat the sprouts. Cook over low heat for five more minutes. Remove from the heat and place in serving bowl.

Ok. That’s all of it. Nd you know, if you don’t want apple stuffing in your roulade, you can use pear, or peach, or a savory stuffing like a good bread dressing, you know, like what you make with a turkey. If you do want a bread stuffing (or cornbread stuffing) stay away from the boxed stuffing mixes as the contain lots of sodium, and added phosphates.

Serve this with a cold, homemade strawberry shake. Use rice milk instead of milk.

ESRD Friendly Strawberry Shake

2 cups fresh strawberries, hulled

4 cups ice cubes

½ cup heavy cream

2 cups rice milk

1 tsp. Vanilla

Stevia sweetener to taste.

Place all ingredients into your blender. Blend at highest speed until smooth. Enjoy.

May your hot things be served hot, your cold things be served cold, and your Gouda be served at room temperature.

There is no success outside of the home that justifies failure within the home.

Seeeeeya Chief Longwind of the North

G.W.’s GoodGrub, Lesson 80 – Special dietary Restriction Recipes That Taste Great – Delicate Fried Salmon with Italian Green Beans


Salmon can be overpowering. Treated properly, it can be delicate, and delicious. The key to this recipe is simplicity, seasoning, and cooking to the correct temperature. Served with sauteed Italian green beans, cooked in the same pan, and you have a one-pot meal.

Iris, you have a question? What about the bones?

You can purchase boneless, wild caught salmon fillets in most supermarkets. Get them with the skin on..Break out the cast iron pan and let’s make a tasty meal.

Ingredients:

1 salmon fillet, quartered

1 tsp. Kosher salt

½ tsp. Coarse grind black pepper

Liquid Smoke

1 cup Italian green beans

3 tbs. Cooking oil

Place pan on stove over medium heat. Add the cooking oil. Swirl to coat the pan.

Pat the salmon dry with paper towels to remove excess moisture. Place a few drops of the Liquid Smoke seasoning onto the fish flesh, and rub to distribute evenly. Season both sides with a light sprinkling of the salt, and pepper.

When the oil is shimmering, place the fillets skin-side down into the pan. Be careful not to splash the hot oil. Don’t tough the fish. Let it cook.

After five minutes, carefully turn the fish over. Add the green beans to the pan. Fry another five minutes, stirring the green beans to cook all sides. Touch the fish skin. It should be crispy. If not, flip and fry another three minutes. Remove the green beas when you test the fish. They should have a bit of crunch left to them. Serve with Sriracha, lemon wedges, or eat strait up.

My friends, this simple, quick meal will satisfy. Alternately, the cooked fish can be placed between a couple slices of bread, with mayonnaise, and dill weed to make a great sandwich. Enjoy.

May your hot things be served hot, your cold things be served cold, and your Colby be served at room temperature;

There is no success outside of the home that justifies failure within the home.

Seeeeeya Chief Longwind of the North

G.W.’s GoodGrub, Lesson 79 – Special dietary Restriction Recipes That Taste Great


I’m on a mission, a mission to give to the dietary challenges of those who suffer from End stage Kidney Failure, and who are restricted diets due to having to be on Dialysis.

With that in ind, I am going to gie recipes for substitutions for the foods that are not allowed, such as tomatoes, most legumes, most nuts, chocolate, and certain vegetables. I will also show you how to make dishes with reduced potassium, so as to help ;protect blood vessels, and the heart.

Before we get started, are there any questions?

Yes Terry; you ask, what is dialysis?

It is a process where needles are inserted into an artery, and a vein to remove and recirculate a persons blood to a machine that cleans it of the toxins normally removed by kidneys. Without it, the patient would die. People on Dial-sis are usually put onto a waiting list for a kidney transplant.

What’s that Margaret, why do these people need special foods?

The human body is a wonderfully complex machine that relies on electrical impulses, along with chemical, and enzymatic reactions to maintain itself, to grow, to protect itself against foreign organisms, to move, and a host of other things. The foods we eat contain those chemicals, enzymes, and protiens that we need. However, all of that must be kept in balance. Too much of any one thing may have dangerous effects. To much phosphorous can cause a blockage in blood vessels. To little can stop the regular beat of the heart. The biggies for dialysis patients are Potassium, and phosphorous. T add to the problem bad kidneys leak protein, which means they have to eat protein rich foods, which, unfortunately, are usually high in phosphorous.

An example of food challenges: You’ve been told all you life to eat your veggies, leafy greens such as romaine lettuce, kale, spinach, and a host of others. For End Stage Renal Failure patients, those greens, the super greens, if you will, are too high in potassium, phosphorous, or both. The least nutritious lettuce, Iceberg, is the only one that is safe. Almost all legumes, and nuts are out, as are all citrus fruits, with the exception of lemon, lime, and pineapple. Whole grains are mostly off limits as well

Jim, you say you have an aunt with ESRD. It’s almost tragic to watch her at the Thanksgiving meal, wanting so many good things that she just can’t have. I know the feeling as I suffer from ESRF. However, I can help. I create recipes, and substitutions that are ESRD friendly. O let’s get started.

You know what one of the things I miss the most is? I miss retried beans. I miss them in my burritos, in my enchiladas, with ground beef and cheese over tortilla chips, and just as a great side dish. I had to find a way to create a delicious substitute..

Remember when I said “almost all legumes”? I turns out that I can eat chick peas (garbanzo beans). However, chick peas don’t taste like the pinto, or black beans that are normally used to make ferried beans. With a few additions though, this recipe is hard to distinguish from the normal version.

W are gong to require a few items to make this great. The first of these is a recipe borrowed from my eldest daughter, called – wait for it Darren, a hot paste called Better Than Sriracha. Here it is. Make a double batch as it is a very tasty, and versatile sauce for everything from Huevos Rancheros, to chili. Freeze the extras.

Dry spices
3 juniper berries
1 tsp course sea salt
1 tsp Sichuan peppercorn
1 tsp whole coriander seeds

Aromatics
8 cloves garlic
4 1/8 inch slices galangal

Chilies and Liquids
4 ghost chilies (optional, doesn’t affect flavor just the heat level)
10 Thai Birdseye chilies
3 habenero peppers
1 sweet red pepper
1/3 cup orange juice
1/3 cup rice wine vinegar

Finishers
1/16 tsp orange extract
1 tbsp lime juice
2 large sprigs Thai basil

Grind the dry spices together using a mortar and pestle. Add the aromatics and grind further until you have a course paste. Transfer to a blender and add the chilies and liquids.

Transfer to a sauce pan and simmer on low until it thickens significantly. Remove from heat and set aside.

Combine the finishers in a mortar and pestle, small food processor, or using an immersion blender. Combine with hot sauce while still warm.

Next, you will need humus, either from the following recipe, or purchased from your local supermarket.

Humus:

Humus is made from chick peas, tahini, and garlic. It is creamy, and smooth, with a mildly nutty flavor. Best of all, it has a very similar texture to retried beans, which is is important to this recipe. Tahini is made from ground sesame seeds, and can be found in many supermarkets.

3 cups cooked chickpeas, peeled (from 1 to 1 ¼ cup dry chickpeas or from quality canned chickpeas. See recipe notes for more instructions on cooking and peeling chickpeas)

  • 1 to 2 garlic cloves, minced
  • 3 to 4 ice cubes
  • ⅓ cup   tahini paste
  • ½ tsp kosher salt
  • Juice of 1 lemon
  • Hot water (if needed)
  • 3 tbs. extra virgin olive oil

If using canned chick peas, drain them and place into a pot, covered with fresh water. Boil gently for twenty minutes. This will make for a better humus.

Drain the chick peas, and place into a bowl with warm water to cover, and a tsp. Of baking soda. Let sit for ten minutes. When the time has elapsed, pick up a handful, and rub between your hands under running, warm water. This will remove the skins.

Place the chick peas into a blender, or food processor and process until creamy. Add the tahini paste and remaining ingredients. Process until well blended. You now have hummus. In the future, you can add cumin, coriander, or roasted peppers for a change of pace.

The last item you will require is mashed potatoes. Now this one is tricky, as potatoes are high in potassium. First, peel the potatoes and slice them up. Place into a bowl of fresh water, and let soak for two hours. Drain, the boil the potatoes until tender. Drain and place back into the pot and cover with fresh water. Gently boil for ten more minutes. Again drain the potatoes. Let sit for five minutes to dry out a bit. Mash with ¼ cup salted butter. Place back into the cooking pot over low heat, stirring for five minutes to evaporate more water.


Ok, now we are ready.

Refried bean Substitute:

2 tbs. Pepper Paste

½ cup hummus

2 tbs. Mashed potatoes’

¼ tsp. Chili powder

1/4 tsp. Ground cumin

½ cup water

Combine all ingredients into a sauce pan. Heat over lowest setting. Cook until thickened to the constancy of refried beans.

With the addition of a protein, such as ground beef, chopped steak, shredded chicken, etc, the becomes a wonderful filling for burro toes, enchiladas,chili releno, et. I hope this satisfies that desire for good South of the border flavor. It’s a bit of work, but so worth it for those you love.

May your hot things be served hot, your cold things be served cold, and your Colby be served at room temperature;

There is no success outside of the home that justifies failure within the home.

Seeeeeya Chief Longwind of the North

G.W.’s GoodGrub, Lesson 78 – Inspired Sauces – Glazed Spiral Ham


I know what you’re thinking, I said that I was going to explore Asian Inspired sauces. Well my friends, collogues and fellow lovers of the culinary arts, Easter kind of snuck up on me. I was going to have this read for you well before the holiday, but had some things get in the way. Hopefully, this blog post will still be good for you. It’s a great meal.

What I’m giving you, just in time for that truly wonderful holiday, is a sauce/glaze that is easy, foolproof, and makes for a delicious meal sure to please everyone who shares your table, the glazed spiral ham.

We are going to cheat a little in that we are using a spiral-cut ham, fresh from your local supermarket, or butcher. This gives you a no-fuss chunk of meat that can be baked in the oven, or if you are so blessed, on a good barbecue grill. i like to use my kettle barbecue. I’ll give instructions for using that piece of hardware as we go along.

In addition to the ham, and sauce, I am including some wonderful sides, which will also require a sauce. And what are those side, wait for it Matt, wait for it…, ding, ding, ding, Joel Robuchon’s famous mashed potatoes (considered the best in the world), and a classic garden salad.

Let’s get going, shall we.

Glazed spiral ham:

Tools: Kettle, Barbecue grill;;, with lid, or gas grill. or oven, (disposable bread pan works well for this). BBQ forks, Basting brush. stainless steel bow, aluminum drip pan

Glaze Ingredients:

1/2 cup clover, or wild honey, unfiltered

1/4 cup yellow, or coarse-grind mustard

1/2 cup water

Ham Ingredients:

1 spiral-cut honey roasted ham

crumble up four sheets of newspaper and place under the charcoal great, with bottom vents fylly open, drizzle used cooking oil, or fresh if you don’t have used, over the paper. Place the charcoal grid in position. Set up charcoal two layers high, and two layers thick on opposite sides of your grill, leaving space between for the drip pan. Ignite the paper with a long-necked butane lighter, through tht bottom vents.

Combine the honey-mustard glaze by whisking together the ingredients until smooth.

When the charcoal is fully ignited, place the drip pan between the charcoal grids and add 2 cups of water to the drip pan. Now, put the cooking grid in place. Place your ham over the drip pan and baste with the glaze, working it between slices. Cover and close top vents half way. Roast for 15 minutes and baste again. Repeat the roasting-glazing steps a total of four times. Remove the ham to a serving platter.

Mashed potatoes

Tools: Large pot for boiling potatoes, balloon whisk, ricer

Ingredients:

2 lbs. (1 kg) potatoes, preferably equal amounts of russetsand yukon golds scrubbed but unpeeled

Coarse salt

250 g (20 tbs.) salted butter, diced and kept well chilled until use

1 cup (250 .ml) whole milk

Salt and white pepper

Part of the secret to these potatoes is to cook them in such a way so that they absorb as little moisture as possible. The original recipe called for boiling the potatoes with the skins on, in salted water, the pealing, running through a ricer, and then stirring in a pot for 5 minutes to remove more moisture. Jill, you have a question? Why am I changing the cooking methods? Because my inquisitive freind, my wat is easier, and just plan works. Here is how we are going to do it. Use your microwave on potato setting, and cook until the potatoes are cooked through, you know, tender. Now cut the spuds in half; and scoop the flesh into a food mill, or potato river. Rice the potatoes into a large mixing bowl.

Now comes the magic. Using your whisk, combine the butter portions, one at a time, into the potatoes, until all of the are completely absorbed into the mash. Finally, add the milk, and white pepper and whisk in. Cover with plastic wrap, pressed down to the potatoes until ready to serve.

This meal is so rich, you will need a side to lighten things up a bit. A salad you say, Joel, what a great idea. So, what kind of salad should we make? I’m thinking a good garden salad with a raspberry vinaigrette. Here’s my recipe.

Raspberry Vinaigrette:

Ingredients:\:

Ingredients:

6 oz. fresh, ripe raspberries, washed

 4 tbs. sunflower, or other light oil

 1 tbs. Red Wine Vinegar

 salt and pepper to taste

 1 tsp. honey (optional)

Press strawberries through a fine mesh strainer, into a mixing bowl, to remove the seeds. I like to do this by first mashing the berries with a fork, the using a tables soon to press through the strainer. Add remaining ingredients. Whisk together. Pour salad dressing into a clean jar, with tigh fitting lid. Refrigerate. Use as much, or little on your salad as you prefer.

Garden Salad

1 head/bunch Romain, or red leaf lettuce, washed and spun dry

1/2 sweet red onion, sliced

1 English cucumber, washed and sliced

1/4 cup sliced black olives

1 rib celery, washed and sliced

Combine all ingredients together. Dress lightly with raspberry vinaigrette.

Enjoy this meal. Oh, and those potatoes are for special occasions only, and the in moderate servins. The have a lot of butter in them.

.

May your hot things be served hot, your cold things be served cold, and your 5 year old Cheddar be served at room temperature;

There is no success outside of the home that justifies failure within the home.

Seeeeeya Chief Longwind of the North

G.W.’s GoodGrub, Lesson 78 – Asian Inspired Sauces


There are world of sauces from Asian, and all places Western Pacific.

What;s that Corey, how many are there? Too many for tis post.

When you think of the many regions, and the local variations within those regions, well, the variety starts to add up. However, just like thier European counterparts, the sauces are used to enhance the foods they are served with.

So, Rhaos, let’s explore a sampling of these wonderful sauces. Do you want me to tackle this by nation, or flavor type?

Ok, Jean, by flavor type. Lets determine what kind of sauces we’re exploring. Savory, Fishy, Sweet, Hot; ruity.

Savory: These sauces are found everywhere, from Mongolia, to Seszcwan, to Cantonese, Filipino, Thai, Hawaii, Vit Nam, well, you get the picture. All sauces depend on a ballance of flavors, each adding to the total taste of a dish. Often, multiple sauces are used to get the desired favor.

Let’s start with Mongolia.

Wer’re not talking about Mogolian Beef, asservedin America. That is a dish that was actually created inThailand, and Americanized.

Mongolian food is rich with meat and cream. It is usually high in calories, and fat, like most parts of the cold North. the meats are usually mutton, goat, or yak, and occasionally horsemeat. One popular example is Buuz, made like a Chinese dumpling, and steamed. A good sauce for this is the dipping sauce –

Mongolian Hot Pot Dipping Sauce

  • 
  • 1 tbs. Light soy sauce
  • 1 tbs. Rice wine or dry sherry
  • 2 tsp. Chili bean sauce
  • 2 tbs. Sesame paste or peanut butter
  • 1 tbs. Sugar
  • 1 tbs. Hot water

In a non-reactive bowl, mix together the sugar and water until the sugar is dissolved. add the chili bean sauce, and soy sauce. Stir to combine. Add the remaining ingredients. Whisk together into a smooth sauce. Place in individual ramekins next to each serving plate.

China is home to many wonderful sauces. This first sauce I give you is igh end, and expensive. It hails fro Hong Kong.

Theodore, I did not say King Kong. Pay attention, young man.

This is called XOSauce. It is full of umami flavor, and is so good that it’s almost addictive, Here’s how you make it.

PLACE THE SHRIMP, AND SCALLOPS INTO 2 NON-REACTIVE BOWLS. ADD 1/2 OF THE WINE TO EACH BOWL. POUR BOILING WATER TO COVER THE DRIED SEAFOOD. SOAK FOR THREE HOURS.

Add the peeled shallots and garlic into a food processor. Pulse to a granular texture. Chop the chilli peppers and set aside.Prepare the chili peppers and set aside as well.

When the soaking times have elapsed, drain the shrimp and scallops. Keep the liquid. Place the scallops and ham in a steamer,; and steam for about fifteen minutes.

After the 15 minutes has sailed by; yes, that’s right Justin, sailed by; remove the proteins both from the steamer and into a colander. Save any dripping broth in a bowl underneath. Let them cool down a bit. Shred the scallops into threads by mashing them between your thumb and forefinger.

Use your a food processor to pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads. Remove the scallops and pulse the shrimp until it looks like panko bread crumbs. Mince the ham by hand with the help of a sharp knife.

Collect the water from steamed scallops.ing the scallops and mix with 1¾ cups chicken stock and 2 tablespoons brown sugar. Set aside.

In a large wok, heat seven cups of oil to 225 degrees F. I like to do this in my large, flat bottomed wok, though a dutch oven would work well. Add the scallops and fry for five minutes. Now add the shrimp. Fry another fifteen 15 minutes. Next, add the ham and chili peppers. Fry8 minutes more.

Is this complicated or what!’



Turn off the heat. Using a fine-meshed spider, or strainer, lift the mixture and let the oil drain off. Place in a second wok, or dutch oven,

Drain all but two tbs of the oil from the first wok. Heat until oil shimmers. . Add the shallots. Let fry for 10 minutes. Cook until lightly caramelized, but not crispy.

While the shallots are cooking, heat the second pan over medium-high heat. Add the 2 tablespoons of dark soy sauce, six tbs, of rice wine, and the sugar/chicken stock mixture that was set aside. Stir while simmering to reduce the liquid.

Next, add the garlic to the shallots and cook for 10 minutes, keeping an eye on your second wok. The garlic should get golden and slightly crisped.

When the liquid is all but gone from the 2nd wok, Add the contents back ibto the first wok. Lower the heat to medium and stir to combine. Stir in the chli flakes and fish sauce.

Pour yor XO sauce into clean, sterile canning jars. Cover with clean lids and refrigerate overnight. This is not a shelf stable, canned sauce. It must be refrigerated, or frozen.

I would use this on crispy, fried rice noodles, soba, lo mein, chow mein noodles, or as a dipping sauce for Japanese sushi.

That’s all for tonight. It’s past my bedtime.

May your hot things be served hot, your cold things be served cold, and your Colby be served at room temperature;

There is no success outside of the home that justifies failure within the home.

Seeeeeya Chief Longwind of the North

G.W.’s GoodGrub, Lesson 77 – Mother, And Daughter Sauces.


The Five Mother Sauces (6 if you include oil and vinegar based sauces), are essential in French cooking. These are so versatile, and spawn a whole host of derivative sauces that are made from them. The derivative sauces are also called small sauces, or daughter sauces; and there are a bunch of them.

So, Pamela, I see your hand is up. What’s your question? You ask, why are the mother sauces so important?

Well, have you ever eaten a creamy Alfredo , or Mornay sauce over pasta/ They are noth daughters of Bechemel Sauce, one of the other sauces. Have you had creamed veggies, or creamed chipped beef? Yep, that white sauce is Bechemel. So many cfreamy gravies are made from Veloute, and Espagnole Sauce. And Sauce Tomate, or tomato sauce goes on everything from pasta to meatball subs, to lasagna,. It can also be the basis for a great coating on chicken, liver, beef, pork, and fish. And mayonnaise is a cousin to Hollandaise Sauce. So, does that answer your question? Good.

We will now explore the 5 mother sauces, and some, but not all, of the small sauces made from them.

Oh, and there is a ton of info here, so if you need a bathroom break, take it now. I’ll wait. Da tada, tada.

Ok, everyone is back I see. So, on with the class.

Way back in the day, their was a famous French guy named Auguste Escoffier who categorized the French sauces into categories, starting with what he called “The Five Mother or Grande Sauces”.

These sauces are the basic sauces from which almost all small or derivative sauces in French cooking are made. They are as follows:

1 Bechemel Sauce

2 Veloute

3 Hollandaise

4 Espagnole

5 Sauce Tomate (Tomato)

There are some that would add Oil and Vinegar as 6th Grande Sauce, so you could say that there are actually six mother Sauces.

The first of these, Becheml, is basically a white sauce made from equal parts fat and flour, and a dairy liquid, either milk or cream. The following is and excellent version and is so very versatile.

The first part of this sauce is the roux, which is equal parts fat and flour.

Ingredients:

4 tbs. butter or lard (butter gives a richer flavor)

4 tbs. white all‑purpose flour

milk or heavy cream

1 tsp. Kosher Salt

Dash of Ground nutmeg

Heat the fat in pot over medium heat until it begins to bubble. Add the flour and nutmeg, and stir with a whisk or spoon until a smooth paste is formed. This is the roux. Continue stirring over medium heat until the butter/flour mixture just starts to brown. This is called a blonde roux. Add the milk or cream, a little at a time, while stirring briskly. At first, the mixture will form a very stiff paste. But as you add more liquid, it will thin into a luxuriously smooth and silky sauce. It is done when it is thin enough to drip in sheets from the spoon. Add salt to taste.

This sauce is the basic sauce from which creamed soups, souffle’s, creamed veggies, and things like Alfredo sauce are made.

To make an Alfredo sauce, simply take 2 cups of Bechemel sauce and bring it to a simmer. Reduce the heat slightly so that it no longer boils. Finely grate fresh Parmesano Regiano cheese into the sauce while stirring. Use about a quarter cup of grated cheese. Stir until the cheese is completely blended into the sauce. Serve with chicken or pork, and pasta.

Another popular small sauce that uses Bechemel as its strting point is Mornay sauce. This is just slightly different than Alfredo Sauce. But the flavor is substantially changed by the additional ingredients.

Roux

1 1/2 TBS butter

1 1/2 TBS flour

Add:

3/4 cup milk (heated)

6 TBS gruyere cheese, grated

2 TBS Parmesano Regiano cheese, grated

1/8 tsp nutmeg, grated

1/4 tsp cayenne pepper

1/4 tsp salt

Make this in the same fashion as the above recipe for Alfredo Sauce. First make the roux, thin with the milk, and stir in the other ingredients over low heat until they are thoroughly blended. Serve immediately over steamed or grilled veggies.

Veloute is made in the same way as is Bechemel. But substitutes veal, pork, fish/seafood , or poultry broth or stock in place of the milk or cream. Broth made from these are called white stock. Veloute is the basis for smooth and silky gravies. You can also use the liquid from cooked beans or split peas to thin the Veloute and add it to split pea or bean soup to hold the bean or pea solids in suspension (keep them from sinking to the bottom of the pot. This is called “binding” the soup. You can even do this with the broth from chili to thicken it for use with rice or on hot dogs.

Hollandaise is an emulsion of fat, and egg, flavored with lemon juice. It is much easier to make than most people think if you follow correct procedure, you will need a double boiler, or saucepot and a heat resistant glass bowl. , and a balloon whisk.

Ingredients:

2 egg yolks (large)

1pinch Kosher Slt

1 tbs. Lemon juice

4 sticks of butter, melted

Heat water in the double boiler until it simmers. Place the separated egg yolks into the top of the double boiler (or into the glass bowl) and place on top of the bottom pan. Do not let the top section touch the water. Whisk vigorously until the yolk begins to thicken. Whisk in the lemon juice and salt. Finally, slowly whisk in the melted butter until you get a silky-smooth sauce. Serve this over veggies such as asparagus, or over poached eggs. It’s also great over cauliflower, or broccoli.

Some small, or daughter sauces from Holandaise:

Cahoron Sauce – To the Hollandaise, add 2 tbs. White wine, 1 ½ tbs minced shallot, 2 tsp. Fresh chopped Tarragon, ½ tsp. finely ground black pepper, and 2 tsp tomato paste.

Sauté the shallots in 1 tsp. Butter until softened. Add the remaining ingredients, plus 1tbs. Of water. Add to the Hollandaise and whisk until smooth.

Bernaise Sauce – Is made by adding shallots, Taragon, whit wine,and black pepper to the Hollandaise.

Ingredients:

1 recipe Hollandaise Sauce

3 tbs. Minced shallots

1 tbs. Freshly mince Tarragon

2tbs. Wite wine

1/4 tsp. Black peppr

Melt 1 tbs. Butter in a skillet over medium-low heat. Add the shallots and reduce the heat to low. Cook shallots, stirring frequently, until soft and translucent. Add the Tarragon and cook for 2 minutes more. Stir in the white wine . Let cool for five minutes then add to the Hollandaise. Stir in the black peper.

Like its mother, this is a great sauce over poached eggs, chicken, beef steak, or wiod game, and fish.

Cahron Sauce – This sauce is a derivative of Bernaise Sauce. It’s made by adding tomato and a ltille red pepper to the Bernaise.

Inredients:

1 reipe Bernaise Sauce

4 tbs. Tomato puree

2tbs. Tomato paste

Cayenne Pepper totaste

To the freshly made Bernaise sauce, add the remaining ingredients. Stir until smooth, and add the Cayenne pepper (optional). This sauce is very good with pasta, or mixed into browned ground beef. It’s s great topping for rice, steak, poultry, and fish. I could also add veggies such as carrots, and celery to tun this into a soup. Add shrimp to make it into a bisque.

There are many other sauces that come from Hollandaise, to many to put in this little document. Do a little exploring on the internet for great daughter sauces of Hollandaise Sauce. Some sauce s you would like:

Foyot Sauce

Maltaise Sauce

Mousseline Sauce

Espagnole Sauce – This mother sauce is made frim a browned rouc, and made into a rich sauce with concentrated beef broth, or stock (brown stock) mirepoix, and tomato. It is strong flavored and rarely used by itself. What make Espagnole Sauce important is the rich, and wonderful daughter sauces that are made from it. Here’s how you make it (you can’t get his from a store, or in a season-packet)

Miripoix – a combination of carrot, celery, and onions that is very important in Frech cooking.

Ingredients:

1 small carrot, washed, peeled, and finely choped

1 medium yellow onion, chopped coarsely

1 rib celery chopped coarsely

¼ cup butter

Other Ingredients:

4 cups beef stcok/broth

2 large cloves fresh garlic, minced

1tbs black peppercorns, whole

1 Bay Leaf

¼ cup butter

¼ cup all-purpose white flour

¼ cup tomato puree

Melt butter in a sauce pan over medium heat. Add the celery, carrot, and onion. Stir until all veggies are soft. Add the garlic and cook for another two minutes. Remove from the pan to a bowl and set aside.

Add the ¼ cup of butter and flour to the pan. Stir until dark brown in color. Add the beef stock slowly, whisking ntil a smooth sauce forms. Now add the cooked veggies (mirepoix), the tomato puree, and bay leaf. Reduce the heat to low, and simmer for ten minutes. Your Espangnole is finished.

Not only does this have great derivatives, but it is also the basis for some famous Loisiana foods, such as gumbo, and etoufe.

Daughter/small/derivative sauces:

Demi-Glace – is made from a brown roux, and a clarified beef broth concentrate, with tomato added. Itis used as is with high quality beef roasts, or in other derivative sauces.

Chasseur Sauce – hunter’s sauce adds demi-glace, shallot, mushrooms’, white wine and tomato

Bordelaise – addsmdry, white wine, shallots, and demi-glace

Chateubriand – combines the Espagnole with dry white wine, shallots, demi-glace, cayenne pepper, tarragon, and lemon

juice

Robert Sauce – is made from onion, dry white wine, deniglace, and dijon mustard

There are other sauces as well. They are all delectable/ I invite you to go online to learn the recipe, and technique for making Demi-Glace, and the other Espgnole derivative sauces.

Tomato Sauce (Sauce Tomate) This sauce has a little more body, and a more complex flavor than the basic tomato sauce you put over pasta. The added flavor comes from additional vegetables used in its making.
As with all of the mother sauces, there are many daughter sauces, each suited to various meat, and vegetable preparations.

This recipe is the original Escoffier version.

Ingredients:

2 1/2 oz. butter

5 oz. A;; Purpose flour

7 oz. coarse-diced carrot

5 oz. diced onion

5oz, belly salt pork 1 sprig fresh thyme

1 bay leaf

13 lb. fresh roma tomatoes, blanched andpeeled, or9 pints tomato puree

2 gallons white stock plus one cup

2 cloves garlic, minced

2/3 oz, losher salt

1 oz. sugar

1 pinch ground black pepper

If using fresh tomatoes, after blanching and skinning, mash them until semi-smooth. Process in a food processor, or blender until smooth.

Heat a heavy, large pot over medium-high heat. Add the butter and melt. Add the pork, and veggies. Sauté until lightly browned. Add the bay leaf, salt, sugar, pepper, garlic, thyme, and flour. stir until the flour is lightly browned. Pour in the tomato and stir to combine everything together. Stir in the white stock. Cover and place into a 320′ F. oven for 1 1/2 hours. Remove and place on stove top. Remove the lid and bring to a simmer again. Simmer on low for ten minutes. Pour into a clean bowl and top with softened butter. Let the butter melt on top to seal the sauce and prevent the formation of a skin.

This is not a Marinara, though it is similar. It has a more complex flavor than does its Italian cousin.

Some small/derivative sauces of Sauce Tomate:

Provencal Sauce – Sauce Tomate with sliced mushroom’s, more garlic, capers, Herbs de Province, chopped parsley, and olive oil. It is a classic over fish, poultry, and beef. Try this sauce with roast duck, or smothering Cornish game hens. Ladle over breaded, or battered, fried fish, or on top of baked fish.

Portugaise Sauce – has Sauteed onion, tomato concase (chopped and seeded tomato), an Demi-glace added. It is great over swiss steak, breaded pork cutlets, backed chicken, country-fired steak, etc. It’s also quite nice with ground beef over rice.

Puttanesca Sauce – Sauce Tomate wirh capers, black olices, anchovies, and basil.. The addition of the capers and anchovies adds a tone of umami, resulting in an almost meaty flavor. The black olives, and basil further add complexity and flavor to this sauce. You can serve it over linguini, or raviolis, over rice, However, this sauce was created to be paired with pasta. It is rich, and so hearty. You will love it.

Amaireiciana Sauce – an offerig from the Italian town, Amatrice. It consists of Sauce Tomate, with the addition of bacon, or Pancetta, sliced onion, and crushedchili flakes. This is another pasta sauce that goes well with linguini, penne, or spaghetti. It’s also greatas a topping for bruchetta (talk about mixing your Mediteranian foods). Top with a good, hard cheese such as Parmesano-Regiano, Asiago, Pecorino-Romano, Grana Podano, or some combination of them.

Ok, I thiknk i hace all of the other sauces, and many of the derivative/daughter/small sauces. There are of course, many other sauces from all over the world. I would venture to say, that whether you are exploring Asian, African, Greek, The many varied cuisines of South, and central American, Middle eastern, or any ohter part of the world, they come with wonderful, and varied sauces to compliment and satsify any flavor you are hungry for. Think of a banana split without strawberry, caramel, and chocolate sauce, or Bananas Foster whiteout its own rich sauce. Can you imagine egg rolls without sweet and sour sauce< or barbecued ribs without a sweet and tangy bbq sauce? Did you know that mayonnaise is sometimes included in the Mother sauces? And Aioli, a flavored mayo. A sauce can be as simple as a honey-mustard, or as complicated as my own pineapple sweet and sour sauce. The world of sauces is vast. As long as this lesson is, it just barely scratches the surface of sauce found throughout the world. My next few lessons will further explore hte essential world of sauces.’

And Frank, You stayed awakw for the whole lesson. I’m duly impressed. Rochelle, for your homework assignment, I want you to go home tonite and make for yourself a chicken velute. You will not be disappointed, especially when you make some riced potatoe, and roasted chicken. Use the chicken drippings to flavor the veloute. I look forward toour next class.

Bob Flowers

G.W.’s GoodGrub, Lesson 76 – Making the Perfect Day after Thanksgiving Sandwich , Hot & Cold Sandwiches


What’s your favorite food at the  Thanksgiving table?   What’s that Will’;  you like the pumpkin pie best?   Me, I love the turkey, smoked to juicy perfection on the Webber Kettle.  But wait, I love the mashed rutabaga, with a touch of honey and butter mixed in.  Oh, and I swoon for a proper sage, bread dressing.   And that gravy…

I could go on..  Typically, the Thanksgiving dinner is a feast of great foods, with a wide variety to choose from, all shared with those we love.  We all have our favorite parts of the meal. And in previous posts in this blog, I gave lessons for the perfect pie crust, lessons for the juiciest oven-roasted turkey, creamy mashed potatoes, and other great foods.  So for this lesson, I’m gong to stick with the sandwich theme.

So Amy. do you want your day  after sandwich to be hot, or cold?  Hot, you say;  Ok then.  Let’s crate a great sandwich that will be as enjoyable as was the thanksgiving meal.

If you read lesson 47, you learned how to make an outstanding tut key, succulent and juicy.  So too make a hot turkey sandwich, we take some left-over meat, white, dark, or both, throw it into a hot frying pan to heat it up, and slap it onto a piece of bread with mayo, right?  Only do that for a boring, sub-standard sandwich.  Here’s my favorite version.

Hot Turkey, Open-Face Sandwich

Select enough turkey slices to cover a bread slice.  dress the bread on one side with real butter, and season with ground black pepper, salt, and rubbed sage.  Place the meat into a saute pan, along with 4 tbs. of the leftover turkey gravy.  Turn the stove burner on and bring the gravy to a gentle simmer.  Immediately remove the pan from the heat.  Place the turkey onto the bread, and cover with the gravy.

This method  gently heats the meat to a pleasant temperature, without over-cooking it, am making it dry  and tough.  Make sure to use a hearty,  good  bread for this, something yeasty.

The difference between thus, and the previous version is the embellishments.  some people like to add hot mashed potatoes, or left-over stuffing to this version.  Some like to make a Veloute by combining equal parts butter and flour in a hot pan, cooking it for about 5 minutes, then thinning to a rich sauce by adding turkey broth and baby peas and diced carrot, all poured over the bread and turkey.  You can add any ingredient you wish, so long as it compliments the turkey and gravy, and can be served hot.  Be creature, but not crazy.

Cold Day After Thanksgiving Day, Sandwich

I would suggest a food 12 grain bread for this sandwich.  I like to use salad dressing rather than mayonnaise on my version.  My wife prefers mayonnaise.  I know people who put almost everything that was served at the meal between two s;ices of bread.  I put turkey dark meat, and stuffing in my sandwich.

That’s it, class.  Now you are ready for Thanksgiving Day leftovers, and hopefully, a relaxing Friday. So I hope thisss lesson has given you what you need.  And remember:

May your hot things be served hot, your cold things be served cold, and your Colby be served at room temperature;

There is no success outside of the home that justifies failure within the home.

Seeeeeya Chief Longwind of the North

G.W.’s GoodGrub, Lesson 75 Making the Perfect Sandwich , Hot Sandwiches


Well folks, the finale of sandwiches; then we move on to another topic, one that will naturally follow sandwiches.

For this lesson, we are going to go a little extravagant and make the perfect roast beef sandwich with Au jus.  This sandwich is over the top because the filling is, wait for it, Karen, Beef Standing Rib Roast.  

This sandwich is absolutely one of the classics. It uses a hearty, crusty sub bub to make a sandwich that is dipped in au jus. So what’s this au jus, you ask. Au jus is in its simplest terms, beef broth. You know how I’ve said in previous posts that when you brown ground beef for a meal, you should do it with a lid on the pan, and then pour off the liquid and reserve that liquid for latter use? This recipe is a prime example of why this is a good habit. That juice from the browned ground beef has a wonderfully beefy flavor, with all of the fat easily removed, as it has floated to the top of the container and hardened in the fridge. These two sources of beefy wonder will be used to make the au jus. Here’s how we do it.

First, a tip: If you don’t have a roasting rack with a suitable roasting pan for it, simply teat off a few squares of heavy=duty aluminum foil and roll into 1 inch snakes. Lay them lengthwise on the roasting pan bottom to keep the meat raised and out of the juices, so that it cooks more evenly. But if you have a roasting rack, use it.

Supreme Roast Beef Sandwich with Au Jus

Everyone seems to have the perfect technique of roasting a standing rib roast. This is the roasts often called prime rib, in many restaurants, though it has to be rated USDA Prime (very expensive and hard to get) to truly be prime rib. But a standing rib roast is the same thing, only sold usually as USDA Choice grade, and the least acceptable grade being select, In prime, choice, or select, this cut is a premium chunk of beef. The technique I give you I this post will produce a succulent, tender, and excellent roast, with minimum fuss. And remember, the meat between each rib will serve two people. And have the butcher remove the chine bones from the roast. Have him give them to you as they are great for making beef stocks, broths, and soups.

Tools – Roasting Pan; apple core removing tool; Ramekins; hot pads for each platter

Ingredients:

  • standing rib roast with 5 bones

  • ½ cup Kosher salt

  • 1 tbs black pepper

  • 2 tsp Granulated Garlic Powder

  • 2 tsp. Granulated Onion Powder

  • 1 cube softened butter

  • 1 cup de-fatted ground beef drippings

  • 2 cups water (or 1 cup water with one cup of your favorite red wine (I don’t cook with wine as I feel it overpowers the natural flavor of the food, though some like it.))

  • 1 duxelle-stuffed baked potato per person (See recipe in this post)

  • 1 medium sized russet potato per person (choose oval shaped potatoes for this

  • ½ stick butter for the duxelles, and 1 stick for the roast

  • 3 white, button mushrooms, washed and minced

  • 3 cremimi mushrooms (baby portabella) cleaned and minced

  • 2 Porcine (King Boletes) washed and minced

  • 2 shallots, peeled and minced

  • 1 crusty French or Italian grinder (torpedo, hoagie, submarine) bun per person.

  • Coarse, spicy stone ground mustard

  • Horseradish

Preheat the oven to 475’F

In a mixing bowl, combiner the softened stick of butter with the black pepper, the half cup Kosher salt, garlic and finally, onion powder.  Stir together. Because you have the roast with the bones intact, the bones well act as the meat rack. Dry the roast all over with paper towels. Place the roast, bone-side down, into the roasting pan. Insert your meat thermometer to go off at 130’ F. Put the roast into the oven and set timer for 25 minutes.

After the 25 minutes is up, reduce the oven temperature to 315’F and roast until thermometer alarm sounds. Remove the roast and let rest for 20 minutes before carving.

Check the roast temperature every hour or so.  When it reaches a temperature of 120, stir t the butter melting in our saucepan. Add the minced shallot, and garlic. Stir over medium heat for five minutes. Add the minced mushrooms, and Kosher salt. Stir to combine. Let this cook until most of the liquid has evaporated, stirring every ten minutes or so.

While the duxelles are cooking, run your coring tool lengthwise through the potatoes, pulling out a potato plug. When the duxelles are cooked, pack a tbs., or all you can fit, into the potato tunnel. Cut the plugs in half, and stuff them skin-side out, back into both ends of the potatoes. When the roast comes out of the oven,  put the potatoes in, with a pan underneath to cache any drippings. Turn up the oven heat to 425 and bake for 30 minutes.

While the potatoes are baking, and the roast is resting, make the au jus. Remove the roast from the roasting pan, using the heat-resistant gloves to pick it up with. Don’t use forks as they will release that wonderful meat juice. Place the roast onto your clean cutting board. Now, add 1 cup of water to the roasting pan and scrape the bottom with a wooden spoon to release all of that flavorful fond (that’s what you call the dried broth film that forms on the pan bottom), Pour the pan juices, with fond, into the sauce pot. Add the cup of ground beef broth. You might add just a little beef soup base (I use Better Than Bouillon brand as it tastes great) to season, and give it a little color. I like to add a tbs. Or so of steak sauce at this point, making sure to stir it in well.

OK, now it’s time to carve the roast. Turn the meat over so that the bones are on the side. Use a sharp knife to cut between the meat, and bones, siding the knife along the bones, until the ribs are removed. Tun the neat over again so that it sits with the bone-side down and positioned so that the length is sideways (perpendicular) to you. With a sharp carving knife, French Chef’s knife, or the longest sharp knife you own, cut thin slices from one end to the other, straight away from you Spread one side of each sandwich bun with the coarse mustard, and the other side with the horseradish. Place one slice of the roast on each bun and fold into thirds. Include the fat as it tastes so amazing.   Any juices on the cutting board should be added to the Au Jus.

Remove the potatoes from the oven and plate. Pour the Au Jus into the ramekins, one for each serving, and place next to the plates. Put the sandwiches onto the plates, bless the food if so inclined, and dig in.

To eat this sandwich, you have to dip it into the au just before each bite. This preparation is usually served with the beef slices served on a hot plate, with crusty bread on the side. The bread is dipped into the au jus. That dish is known as a French Dip.

I’m not giving you three versions of this meal. Suffice it to say that you can also roast that standing rib roast in a charcoal kettle BBQ grill, over a divided bed of coals, with a drip pan underneath. Using a good meat thermometer is crucial to both the oven, and BBQ version. The rules are the same; Cook for a short time at high heat, then slow- cook to 130’ F/ Remove, and

Winch is better, I like them both equally well. Goodbye for tonight.

May your hot things be served hot, your cold things be served cold, and your Colby be served at room temperature;

There is no success outside of the home that justifies failure within the home.

Seeeeeya Chief Longwind of the North

G.W.’s GoodGrub, Lesson 74 Making the Perfect Sandwich , Hot Sandwiches


Sorry for abandoning all of you for a few days. I just got a little discouraged. Te number of visitors to my blog is dismally low. I literally put several hours of work into each post, and ask for nothing in return. I simply want to share what I know, and hep anyone who wants to listen become a master in their own kitchen. This sit will remain free of charge. I only ask that if you find the information contained in my blog useful, or informative, tell others about it, and maybe leave me a comment or two

Thanks.

Before I start this post, let me first say that open faced sandwiches, by definition of the sandwich, is not really a sandwich at all. Bu that is what they are called in every eatery in the US. Whatever you want to call it, these are delicious and satisfying meals.

OK Loretta, today’s lesson is about another hot sandwich; and this one is pure comfort food, the open-faced sandwich. Unlike most sandwiches, this one is not made for convenience, and can’t be just pick up with your hands and eaten. It is basically a piece of your favorite bread, topped with a protein, and a sauce or gravy. It is usually served with a side vegetable, and lends itself well with smashed spuds, or rice on the plate, also covered with the same sauce or gravy.

If you really think about it, Eggs Benedict (poached egg on an English Muffin, topped with Hollander sauce) is an open faced sandwich. So too is a tuna melt. Open faced sandwiches a a great way to use leftover, sliced meats, or e even deli meats.

When I was a child, the product = chipped beef, was inexpensive, and could be cooked into a white sauce (Bechtel Sauce)l This was something my mother made every now and again. She would then spoon the mixture onto toast. I loved this simple open-faced sandwich.

William, what open faced sandwich have you had?-sliced roast pork with gravy, on whole wheat bread. Now that’s a tasty meal, when done right. Well Bill, I’m going to show you how to make this sandwich succulent and tender.

Hot Open-Faced Pork Sandwich

First and foremost, the meat has to be tender. Choose a pork loin, or tenderloin, though if treated properly, most any pork cut will do. But remember, that bone in the middle of you fresh ham, or even your blade roast will make slicing a challenge.

Since a really good pork roast can be a treat on its own, use leftover slices for your open-faced sandwich.

Tools – Roasting pan’ Tongs; Sharp Chef’s Knife; Sauce Pot; Cutting Board; Meat Thermometer; Wire Whisk; Wire Cooking Rack

Ingredients:

  • 3 lb. Pork Loin, or tenderloin roast
  • ¼ cup soft bacon grease
  • 2 shallots, or 1 small onion, pealed and finely minced
  • 3 cloves garlic, crushed, peeled, and finely minced
  • Salt & Pepper
  • 6 Yukon-Gold Potatoes, peeled and cubed
  • 1/2 stick real butter + 3 more tbs for the gravy
  • ½ cup Half & Half
  • 3 tbs. All Purpose four
  • 2 cups Fresh Green Beans

Preheat oven to 376’ F.

Combine the bacon fat, minced onion, and minced garlic. Rub all over the roast. Sprinkle all sides with salt and pepper. Place the rack in the roasting pan, and the pork roast on top of the rack. Insert your meat thermometer though one end so that the tip is in the middle of the roast. Set the thermometer to signal you when the roast reaches 140; F. When the roast is done, and removed from the roasting pan, add 1 cup of water to the roasting pan. With a wooden spoon, or silicone spatula gently scrape the bottom of ht pan

to mix the fond with the water. Thai is called deg lazing the pan. Some people will use wine as the deg lazing liquid. Now, melt the 3 tbs. Butter in your saucepan. When the butter is bubbling, add the flour and whisk until smooth. While continuously whisking, slowly add the liquid from the roasting pan. At first, a very thick paste will form. As you add more liquid, that paste will turn into a luxuriously smooth gravy

Boil over medium&half. m heat for twenty minutes. Test with a for to ensue the spuds are tender. Pour off the water, leaving the potatoes in the pan. Add the remaining butter to the pot. Turn heat to simmer and add the Half. Mash until silky smooth. Stir in ½ tsp salt, and 1/ tsp granulated garlic.

add

Slice the roast against the grain into thin slices. Place a slice of bread onto each plate at the table. Top with 3 slices of the roast port and ladle gravy of he top. Serve with the mashed potatoes, and your favorite veggie.

Hot Open-Faced Roast Beef Sandwich

This is the same sandwich as above, only with beef. You will need to choose USDA Choice, as the minimum grade of beef, Sirloin, try-tip, inside round, or eye of round will all work for this. Sandwich. I recommend that you partially freeze the roast so than you can slice it, again against the grain, into very thin slices. This sandwich is simply wonderful. As the beef slices are per-sliced, they can be put into a bowl and sprinkled with seasoning before cooking.

This recipe will give you all kinds of umami. All classic beef flavor is the order of the day with this sandwich. It will be seasoned with the perfect ingredients to bring out that beef flavor. This dish will warm you, and make you feel good all over. Enjoy.

Tools – Slow Cooker; Sharp Chef’s Knife; Cutting Board; Deep Skillet; Silicone Spatula

Ingredients:

  • 3 lb., USDA-Choice, well marbled beef roast, Sirloin, Inside Round, Eye of Chuck, or your favorite boneless roast, if you have the cash, a whole strip loin, or a tenderloin can be used. If you really want to get extra fancy, use a standing rib roast, with the bones removed. No need to pre-slice that one though, and it should be cooked to a maximum temperature of 130’ F’
  • 1 tsp. Kosher Salt
  • 1 tbs. Coarse-grind black pepper
  • ¾ tsp. MSG (Accent brand seasoning)
  • ½ lb white button, or portable mushrooms
  • 2 Porcine mushrooms
  • 1 yellow onion, peeled and sliced
  • 2 tbs. Corn oil
  • 3 tbs. real butter
  • 3 tbs all-purpose flour
  • dash of nutmeg
  • Hearty multi-grain bread slices

Slice the partially frozen roast into thin strips and place into a large mixing bowl. Add the oil, chopped onions, and the singsongs to the bowls. Gently fold into the meat. Place the bowl contents into you slow cooker; and turn the knob to its medium setting. Cook for four hours.

A half hour before the roast is done, prepare your sides. When the meat is done cooking. Melt the butter in the skillet over medium heat. When it is bubbling, add the mushroom slices and saute until they just start to brown. Add the flour and stir until the flour becomes medium brown in color. When plain flour and butter are cooked together in equal amounts, this is called a roux(pronounced rooh). It is the stating point for sauces, gravies, and many creamed soups and chowder.

Now, remove the meat slices to a platter

and cover with plastic wrap and a clean towel to keep warm and moist. Use the juices from the slow cooker to thin the roux into a rich gravy. If there isn’t enough juice, add water You can add a little Worcestershire sauce, or Steak sauce to your gravy if you want. I find that they aren’t necessary.

Place one slice of bread onto each plate, and top with the beef and onions., and mudroom gravy. Serve with some mashed rutabagas, and a piece of hot apple pie. Does it any beret than that?

This last sandwich is absolutely classic. It features a yummy protein, with onions mushrooms, and gravy. Or you could sauce he sandwich with a great marinara sauce, or even you favorite BBQ sauce. Of course, the same is true of the above listed recipes as well. I give you the:

Chopped Steak Sandwich.

This not gem is made with Chuck steak, or roast, depending on how many servings are needed. The meat is minced coarsely with a sharp knife, and cooked with seasoning in a skillet. Again, slow-low cooking is required to insure the tenderness of the meat. Here’s how we make it.

Tools – Sharp Chef’s knives; Cutting Board; Dutch Oven with cover; wooden spoon.

Ingredients:

  • 3 lbs. Chuck roast, partially frozen
  • 1 onion, peeled and mined
  • ¼ tsp black pepper
  • 3 tbs lard or bacon fat
  • Salt
  • sliced mushrooms (optional)
  • 2 cloves garlic, peeled and mined
  • 1 slice rye bread per person
  • 1 ear sweet corn per person
  • Ketchup, BBQ Sauce, or salsa (optional)
  • 3 tbs. All-purpose flour
  • Pan gravy (roux thinned with pan juices and milk)

Slice and dice the meat. In the skillet, melt fat over medium-high heat. Add the onion and meat to the pan. Stir-fry for 5 minutes. Cove and reduce heat to lowest heat setting. Cook for three hours, adding a quarter cup water every thirty minutes.

Prepare the rest of the meal.

If you want gravy remove the lid and let the meat cook until the water is gone, stirring every couple of minutes. Add the flour and stir until the meat is well coated. Season with salt and pepper. Slowly whisk in water until a thin paste forms. Finnish by slowly whisking in he milk to make a silky smooth gravy.

If you want to use BBQ sauce, ketchup, or salsa, instead of cooking out the water, add the condiment of choice and let simmer until the sauce coats a spoon. Serve on toast, or untoasted bread. Enjoy.

With all of these sandwiches, you can change the meat to corned beef, pastrami, chipped beef, chicken met, turkey meat, duck, goose, fish, the options are endless. Just make sure that the sauce you will be putting over the meat and bread compliments the flavor of the sandwich. Oh and for that corn, simply cut the stem end close to the ear, so that it will fit in the microwave oven, heat on highest setting for five minutes. Remove the husk and enjoy hot and super flavorful corn.

I hope you learned how to make an open faced sandwich, and more importantly, how to treat the protein that will go on top of the bread. Please feel free to leave comments, and give us a like, if you find this post relevant, and informative. Thanks.

May your hot things be served hot, your cold things be served cold, and you 1000-day aged Gouda be served at room temperature.

There is no success outside the home that can justify failure within the home.

Seeeeeeeeya G.W. North