Adventures in smoking…

I had a great day playing with my new Camp Chef smoker today.After performing the initial burn in. I set a couple of small pork shoulder roasts in.

Camp Chef Smoke Pro DLX

After smoking the roasts to 160, I foiled them and placed two meatloaf in the smoker.

They turned out pretty good, don’t you think?


Super Simple Delicious Stove Top Carnitas

Today I made the tastiest Carnitas! So yummy and yet so simple!

I adapted a bit from the recipe I found here at Smitten Kitchen.

6 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1 cup orange juice
1/2 cup lime juice (from about 2 to 3 limes)
10 cloves garlic, peeled and crushed
1 teaspoon paprika
1 teaspoon (to taste) of your favorite ground chili pepper
3 teaspoon ground cumin
2 teaspoon salt, plus more to taste
2 Tablespoon dried onion OR 1/4 cup chopped yellow onion

Rub the garlic, paprika, chili powder, cumin, salt into your pork cubes.
Let it marinate for 10 minutes. Then place the pork in a large Dutch oven. Add the orange juice and lime juice to the meat and give it a stir. Then add enough water to barely cover the meat.

Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Avoid stirring or otherwise touching the meat and let the mixture cook.

After 2 hours, turn the fire up to medium high and bring it to a low boil. We want to cook off the liquid. Every ten minutes or so, give the meat a turn, making sure to get to the bottom of the pot and prevent anything from sticking to the bottom. It’s time to add the onion and let it cook.

Continue cooking your liquid is completely reduced. You should hear the pork sizzling as it begins to fry in it’s own fat. Stir gently and avoid letting anything stick or burn on the bottom of the pot. You’ll notice a nice caramel coating forming on the meat, and the edges should begin to brown.

When it’s browned to your satisfaction it’s done!

Serving ideas: Serve it in a tortilla, with a side of rice, mashed potatoes, or you name it. You can shred it or serve it in chunks. It’s great! Let me know if you try my variation and how it turns out.

Oxtail Pho, Ken style.

oxtail pho 02

I had an urge for oxtail pho, so I looked up a couple recipes to find the seasons to use for the broth. Taking that and a few things I had tried before for beef pho, I played with it and tweaked it until I ended up with a rich, hearty broth full of spice and season.

From what I understand, there’s thin light pho which is more of a light broth and there’s heavy bold pho. The second one is the one I favor, and although technically a clear soup, it’s darker and the flavors are more in your face.

First, I started a broiling an onion, some pork bones and oxtails until they were partially cooked and I had brought out the flavor and oils. Then pork bones and oxtail went into a large pot of water, simmering there for a few hours. When the oxtail was cooked but not yet falling off the bones, I pulled them and immediately put them into an ice bath, then stored the in the refrigerator once cooled.

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Ground Beef Wellington

 

My daughter was having a friend come over. We were all set to do something simple and then she said it. “My friend heard how yummy your cooking is, so don’t let her down.” She was joking – really! she was just joking, but the gauntlet had already been thrown down. I decided to try something new and different. Because I had a pound and a half of ground beef in the refrigerator, I went with that as my main ingredient. What to do, I wondered? Then I thought about it. Wrap it in pastry! So I searched the web and found a couple recipes for “Ground Beef Wellington”.

2016-03-16 19.50.43

I think this is where purists will exit, stage left.

So yes… in my mind, mini meatloaf wrapped in a pastry. Sounds good! I read through a couple recipes, got a sense of the overall techniques they used and found a couple useful tips. The most important one was to put the seams on the bottom so that any excess juices would be absorbed.

I was ready to go. Although the idea was to use what was in the house, unless I was going to cook something like a Chinese meat and veggie dish there was no way I could stretch a pound and a half of meat to feed seven people. Off to the supermarket!

I ended up using about 4 lbs of beef to make 7 Wellingtons. I’ll adjust downwards in the future.

To make it was fairly simple. I seasoned the meat for my mini meatloaf, then rolled it into balls and put it in a jumbo muffin tin. Baked it until it was almost completely done, then let it cool. After taking each one out and allowing them to drain in a plate, I removed the remaining excess juice from the bottom by just dabbing the bottom on a folded paper towel.

I then turned it upside-down, placed the ball of meat on a sized piece of crust and carefully folded the edges over. I sealed the seams by pinching and made sure that any air bubbles were allowed to collapse before sealing (this really was not an issue, the dough clings pretty well to the meat). I then placed them in a rectangular baking pan, brushed the top with egg yolk, then put them in the oven.

That’s it!

The photo you see, I’ll pick on. It was the largest and it was one that didn’t fit in the rectangular  pan so it was on the bottom of the stove getting a little less heat. It was also 20% larger than the rest. So, you see pink. It was cooked, but I the others were evenly colored inside and were still moist and juicy. Also because of the one that I plated for the photo being on the bottom and getting a little less heat, the crust is just a bit less done than the others.

In the future, what I would do is instead of making round balls, I’d make double width hamburger sized loafs and make them relatively flat on top and bottom. This will allow the wrapping to come together easier. It’ll also make them about a third smaller, which would be a better serving size. These came out just a little over half a pound each! Most of us ate half and saved half.

Ground Beef Wellington
Author: 
Recipe type: Main Course Dinner
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A delicious and filling combination of seasoned ground beef and a flaky pastry crust.
Ingredients
  • 3 lb Ground Beef
  • 12 oz mushrooms sliced or chopped
  • 1 package Pie Crust
  • 1-2 egg yolk (you can thin with a teaspoon of cold water if needed)
  • 1 tbs minced garlic
  • 1 medium brown onion
  • dash salt
  • dash pepper
  • 2 TBS butter
  • dash of Worcestershire
  • dash of maggi
Instructions
  1. Saute the mushrooms, onion, and garlic in the butter, then allow to cool
  2. Mix the ground beef with salt, pepper, and add Worcestershire sauce and Maggi to taste.
  3. When the mushroom, garlic, onion mixture is cool, mix into the meat.
  4. Add any other season you want at this point. (cheese, herbs, etc...)
  5. Allow the meat to rest in the refrigerator for 30 minutes.
  6. Form the meat into 1" thick patties about 4" across.
  7. Bake in a deep (to make sure juices don't spill) pan @ 350 degrees for 15-20 minutes or until internal temperature of the beef is about 150 degrees.
  8. Remove from heat and allow to cool enough to handle.
  9. Meanwhile, divide each piece (there should be two per pack) of the pie crust into four pieces and roll them into a ball.
  10. Roll a ball out into a rough circle to a point where it's thin, but won't break on the meat.
  11. You should have timed this so the meat is cool enough to handle.
  12. Take a meat loaf patty and place it in the center of your dough.
  13. Fold the edges in and seal the seams by pinching. You can use a wet finger dipped in water if it helps, I did not find that it was necessary.
  14. Bake at 400 degrees for 15 minutes or until the Wellingtons are golden brown all over.
  15. Remove from oven and allow to rest for a few minutes
  16. Serve and enjoy!

Other than that, the consensus was it was a success and tasty 🙂

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