Archive for the ‘A & S Test Kitchen’ Category

Texas Dry Rub

The two key ingredients are chili powder and smoked paprika. 90% of this recipe came from Weber’s Big Book of Grilling, Jamie Purviance and Sandra S. McRae, 2001. As you can see we amended the recipe. I do not think I ever use the complete recipe.

2 Tablespoons Smoked Paprika*

2 Tablespoons Light Brown Sugar

1 Tablespoon Chili Powder

1 Tablespoon Kosher Salt

1 Tablespoon Cracked Black Pepper

2 Teaspoons Garlic Powder*

2 Teaspoons Onion Powder*

1 Teaspoon Ground Cumin

Mix all ingredients in a small bowl then press the rub into both sides of the meat and refrigerate for one hour prior to grilling to intensify the flavorings*

* Original recipes calls for Paprika, Granulated Garlic, Granulated Onion. We did not refrigerate. We did not grill. We used our smoker on a 3 lb. Chuck roast which came out very tender after about four

hours.

Here is another recipe we used from the book for the grilling season to begin:

Flatiron Steaks with Steakhouse Sauce

Flatiron is a top blade chuck steak, quite tender and delicious. Shaped like an old-fashioned flatiron and is usually sliced thin for optimum flavor and texture. Cover the two Flatiron steaks with olive oil and salt and pepper. The grilling instruction says cook quickly over high heat but I like my done, done, done. So it took a lot longer. And the sauce was wonderful. We used it on the roast we smoked as well (see above).

Sauce

½ Cup Ketchup

1 Tablespoon Light Brown Sugar

2 Teaspoons Worcestershire Sauce

2 Teaspoons Red Wine Vinegar*

½ Teaspoon Powder Onion*

½ Teaspoon Powder Garlic*

½ Teaspoon Dry Mustard

¼ Teaspoon Tabasco Sauce

*Again it called for Granulated Onion and Garlic. I was out of Red Wine Vinegar so I used Dry Sherry Vinegar. Quite tasty.

In a small saucepan whisk together the sauce ingredients with ¼ cup water. Bring to a boil over high heat, then lower to a simmer for 10 minutes, stirring occasionally. Set aside until Flatiron steaks are done and drizzle over steak. Served with a Pasta Salad, Grilled Veggies and Watermelon. Enjoy.

Alternative cooking has become a way of life in my hous­­­ehold. All it took was a visit to a doctor. He says, “no salt”. What! Who in their right mind does not put  salt in some recipe right? Am I right or am I right? My “tall guy” rallied to the cause though and started creating in the kitchen. Here is a marinade or rub which can be used on a steak. I was pleasantly surprise and enjoyed a great meal. And no salt!!!!  Okay now I turned him loose to create away. If it has herbs, pepper or other options to spice up a meal I am ready to take it on.

 
And! I know I can truthfully tell my doctor I am watching the salt! Stayed tuned for a recipe of chickpeas, cumin, Spanish paprika, chili powder and EVOO. This is to be baked on parchment paper to taste. Doesn’t it sound yummy?

Okay! Here is the marinade or rub (or what my tall guy affectionately refers to as a “paint”).  I think you will find it a pleasant addition to your recipes.

¼ tsp paprika

¼ tsp powdered garlic

¼ tsp dried mustard

1 tsp chili powder

1 tbsp basil

2 tbsp finely ground dry coffee

2 tbsp fresh ground (fine) black  pepper

Enough EVOO to make a rub or a “paint” and cover both sides of the steaks.

Let stand at room temp for at least 15 minutes.

Banana Nut Bread generally falls under the category of a Tea Bread. Tea breads began in the 17^th century to be eaten with tea for afternoon socials known as High Tea. There is a correct way to brew the tea to have with breads, scones or other delectables.

Tea Etiquette

In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel of a cup with no handle is to place one’s thumb at the six o’clock position and one’s index and middle fingers at the twelve o’clock position, while gently raising one’s pinkie up for balance.

Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Pinkie up does mean straight up in the air, but slightly tilted. It is not an affectation, but a graceful way to avoid spills. Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.

Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o’clock position and softly fold the liquid towards the twelve o’clock position two or three times. Never leave your tea spoon in your tea cup. When not in use, place your tea spoon on the right side of the tea saucer. Never wave or hold your tea cup in the air. When not in use, place the tea cup back in the tea saucer. If you are at a buffet hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap.  The only time a saucer is raised together with the teacup is when one is at a standing reception.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, lemon slices are preferable, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea cup after the tea has been poured. Be sure never to add lemon with milk since the lemon’s citric acid will cause the proteins in the milk to curdle. (http://whatscookingamerica.net/History/HighTeaHistory.htm)

I think when having your tea you might want to try my Banana Nut Bread recipe. Enjoy!

Banana Nut Bread

2 1/c cups all purpose flour

3 teasp. Baking powder

½ teasp. Salt

1 cup of sugar

¼ cup of butter, softened

1 egg, beaten

1 cup mashed ripe bananas (about 3 small ones)

I tablesp. Lemon zest (I was liberal and used about 2 tablespoons)

½ cup milk

1 cup coarsely chopped walnuts or pecans (I prefer walnuts)

1. Preheat oven to 350F. Grease a bread pan (9x5x3
2. In a bowl put flour, baking powder and salt mixed well
3. In med. Bowl or your Kitchen aid beat sugar, butter and egg until smooth
4. Add bananas, lemon peel and milk, blend well, add flour mixture mix until smooth then add walnuts.
5. Pour batter into the prepared pan; bake about 1 hour or until knife inserted comes out clean.
6. Then serve!

When we decide to do a recipe it is more like “guidelines than actual rules” and the Fancy Yankee Pot Roast has become one of our favorites to date. We used the recipe from the Food Network and then added a few changes. It is the most delightful meal you will eat. I found that instead of just sitting down to a meal I felt that I was dining. That is the mark of a good meal! I hope you enjoy this recipe as much as we do.

Fancy Yankee Pot Roast

• 1/4 cup pure olive oil
• 3/4 onions, sliced
• 3 potatoes, cut bite size
• 1 cup of frozen peas (add the last 15 min)
• 1 can of fire roasted tomatoes
• 1 small can of mushrooms
• One 3- to 4-pound top or bottom round beef roast
• Flour for dredging
• 8 slender carrots, or fatter ones cut in half or quartered
• 3 ribs celery, cut in half
• 2 1/2 cups beef broth
• 1 1/2 cups hearty red wine (we used Cabernet, much better) we used the rest of the wine to drink with dinner
• 5 or 6 sprigs fresh rosemary
•  1 tablespoon thyme
• 1 rounded teaspoon freshly ground black pepper (we like lots of pepper so we added much more
• Salt to taste (about ½ tsp)
• 2 tablespoons unsalted butter at room temperature
• 2 rounded tablespoons flour

Directions

In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.

When the beef is falling-apart tender, remove it from the broth (the thermometer read 180 degrees). Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat. Then we just added the veggies back in.

To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately. We used our cast iron dutch oven and it worked great!

To dish up we used a low bowl, adding the roast then spooned gravy with veggies over the top which we served with hot Southern Style Biscuits with butter and honey.

Below are two recipes from the S & A Test Kitchen. I hope you enjoy them as much as we do.

Homemade Applesauce

4 medium cooking apples, each cut in fourths

½ cup of water

½ cup granulated sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

Heat apples and water to boiling over medium heat: reduce heat. Simmer uncovered, stirring occasionally to break up apples, until tender (about 7-10 minutes). Gradually mashed apples with potato masher, here I like chunky so I have larger pieces as you can see in the picture.

Stir in remaining ingredients the heat to boiling for 1 minute, stir continually.

Next:

In the morning we are having waffles! I have made waffles from Bisquick or other shortcuts but decided to try a recipe for guidelines and I added a couple of personal touches. These were the best waffles I have made, light and buttery.

Waffles Recipe

2 eggs

2 cups all-purpose flour (King Arthur brand is the best)

½ cup softened butter (to room temperature)

1 ¾ cups milk

1 tablespoon sugar

4 teaspoon baking powder

¼ teaspoon salt

Heat your waffle iron now! Then start putting the ingredients together. I used my Kichenaid which makes a big difference from stirring or using a hand mixer. And in the past the recipe called for vegetable oil or water, I purposely used butter. I beat in eggs, milk and sugar until glossy, added in the baking soda, salt and flour until creamy, about 2 minutes on medium-low speed. Poured into waffle iron until done, these waffles were light, rose nicely and the taste was lighter than if I used Bisquick or vegetable oil.

Enjoy!