Cooking Live with Slashfood

St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P2

COMMENTS 0

by Jonathan M. Forester, Posted Mar 16th 2008 @ 9:09AM

Here is an 8 lb. Smoked Pork Roast, bone in from Smithfield. Cut it out of the wrapper in the sink and rinse it well.

As you can see the roast is covered in fine netting.

Carefully remove the netting. It will come off with some firm pulling. Discard the netting.

Place the roast in a large pot and cover completely with water. Then put it on the stove.

Filed under: Cooking Live with Slashfood

St. Patricks Day: Old Style, Homemade, Corned Beef Hash

COMMENTS 5

by Jonathan M. Forester, Posted Mar 15th 2008 @ 7:07AM

So the other day I showed you how I make a Boiled Corned Beef Dinner. I made twice as much as I needed so there would be a ton of leftovers. Sure, I'll make a few hot and cold corned beef sandwiches, but my main goal is hash. That's right, an Old Style, Homemade, Corned Beef Hash; full of the flavor of spiced corned beef and lots of vegetables, all simmered long and slow.

Old Style, Homemade, Corned Beef Hash

Roughly chop up as much leftover corned beef and vegetables as you want. I like to go about 40% corned beef, 50% potatoes/carrots/onions, and only 10% cabbage. To this add a nice amount of fresh chopped raw sweet onion and some chopped bell pepper or chile pepper. I usually use a stemmed and seeded Jalapeno Pepper. Dust thoroughly with fresh ground black pepper and add a fat pinch of Kosher or Sea Salt.

Cook over medium-high heat in a pre-heated cast iron pan, and stir every few minutes as it browns on the bottom. Do not add any oil or grease, the meat has plenty.

The hash should be a mix of browned bits and un-browned. If you brown it too much it will get all dry. Fry some eggs easy over and serve a pile of the hash with two eggs on top. Mmmm... that's some wicked good cookin'.

Filed under: Cooking Live with Slashfood, Ingredients, Holidays

Slashfood in the Kitchen: Quick weeknight dinner

COMMENTS 4

by Marisa McClellan, Posted Mar 14th 2008 @ 4:02PM

After a four-and-a-half month hiatus, Slashfood in the Kitchen is back! (I'm sure that you have leaped out of your seat and are cheering upon reading this). This time Scott and I make a quick weeknight dinner that is easy to throw together, tastes pretty darn good and is relatively healthy to boot. We start out with an easy pasta dish much like the ones so many of us grew up eating (pasta, bell peppers, onions, ground beef and tomatoes) and finish things off with some sauteed Swiss Chard (one of the quickest cooking veggies around). Best part of it was that it made enough for two nights' worth of dinner (if you have more than two people in your household, your mileage will vary).

We'd like to thank Mastercard for sponsoring Slashfood in the Kitchen. They'd like us to remind you that whether you're an art-lover, a traveler, or a connoisseur of fine dining, search and you could win priceless prizes beyond compare.

And, if you missed them, you should check out the first two episodes we made last fall. You know you want to learn to roast brussels sprouts and make apple sauce!

Source

Filed under: Television/Film, Cooking Live with Slashfood

St. Patricks Day: Corned Beef & Cabbage recipe P7

COMMENTS 1

by Jonathan M. Forester, Posted Mar 14th 2008 @ 3:03PM

At two hours and thirty minutes turn off the pot. The corned beef and vegetables are done. Use a slotted spoon to remove the vegetables and place them in a large bowl. Remove the meat and place on a cutting board.

Cut the meat into 1/4 inch slices, across the grain.

Plate it all up and serve. If you like, put a dab of butter on the vegetables, and serve a good mustard and horseradish. Pour yourself some more Guinness and enjoy.

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St. Patricks Day: Corned Beef & Cabbage recipe P6

COMMENTS 0

by Jonathan M. Forester, Posted Mar 14th 2008 @ 3:03PM

I keep my onions in the fridge and tend to mostly use sweet onions. I find that if you use cold onions and work relatively quickly with a sharp knife, your eyes don't tear.

Carefully trim just the tips and ends off your onions and peel the outer layer.

Just like with the cabbage, you want to cut them from top to bottom through the middle, first in half, then into quarters. This way the bit of stem will hopefully keep them from separating too much.

At the two hour and fifteen minute point add the onions to the pot.

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St. Patricks Day: Corned Beef & Cabbage recipe P5

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by Jonathan M. Forester, Posted Mar 14th 2008 @ 3:03PM

Take the cabbage and remove 1-2 nasty outside leaves until you have a nice, clean head. Give it a wash and pat dry.

Carefully cut through the cabbage so that you go directly from bottom to top through the heart/stem.

Cut into quarters, again making sure you go right through the middle of the heart/stem. Leave this core as it will keep the cabbage from falling apart in the pot.

At the two hour and ten minute point add the cabbage to the pot.

Filed under: Cooking Live with Slashfood

St. Patricks Day: Corned Beef & Cabbage recipe P3

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by Jonathan M. Forester, Posted Mar 14th 2008 @ 3:03PM

Open four bottles of Guinness Stout and put the other two in the fridge. Pour one into a nice tall glass, making sure you do it in three stages with a good head each time. Let the foam settle before each stage. Sip as needed while preparing the dinner.

Pour three bottles of the stout into the pot so that the meat is covered with a few inches of liquid. Add more water if needed. Add 1-2 tablespoons of pickling spices or your assorted spice blend. Don't go too heavy with the spices, but make sure there is 1/2 to 1 teaspoon of whole black peppercorns.

Bring to a boil and immediately drop to a low simmer. Cover and leave at a slow simmer for 1-1/2 hours while you go read a book and relax. The corned beef will cook for a total of two hours and thirty minutes hours, with the veggies being added near the end.

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St. Patricks Day: Corned Beef & Cabbage recipe P2

COMMENTS 0

by Jonathan M. Forester, Posted Mar 14th 2008 @ 3:03PM

Remove the corned beef from the bags and rinse well. Try to get all the brine off and pat them dry. If you want you can carefully trim excess surface fat off the meat. I tend to trim off a lot since there will be a lot of fat dispersed through the meat. Most of that will render out in the long, slow simmering.

Put the corned beef into a large pot and fill with cold water until the meat is just barely covered.

Filed under: Cooking Live with Slashfood

St. Patricks Day: Corned Beef & Cabbage recipe

COMMENTS 1

by Jonathan M. Forester, Posted Mar 14th 2008 @ 3:03PM

Yesterday I asked the question, "Corned Beef or Smoked Pork Shoulder for dinner?" and now I have an easy recipe for a St. Paddy's Day feast of a Boiled corned Beef and Vegetables dinner. Tomorrow I'll have the same for the Boiled Smoked Pork Shoulder dinner.

So get yourself out to the store and grab some meat and veggies, they should be on sale and if you hunt around you can put together a feast for your friends and family for relatively little money. I got enough to feed 10 people for around $25.

1-2 Corned Beef- get twice or even three times as much as you think you'll need so that you have tons of leftovers for sandwiches and hash.
1-2 lbs. of Potatoes- Small boilers or Yukon Golds, I like the small Peruvian Purples for their combination of floral and earthy taste that goes so well with this dish and the great color too.
3-6 Sweet Onions- like Vidalias or Peruvian Sweets
1 Small Cabbage
1 lb. of Carrots
Any other root vegetables that catch your fancy like turnips or rutabagas, parsnips, beets, etc.
Assorted spices- Pickling spice or make your own with black peppercorns, bay leaves, mustard seed, coriander seed, allspice, clove, etc.
Six Pack Guinness Extra Stout

Click to continue with the recipe.

Filed under: Cooking Live with Slashfood, Ingredients, Holidays, Methods

South-Western Roasted Bone Marrow and Spicy Parsley Salad P13

COMMENTS 0

by Jonathan M. Forester, Posted Feb 28th 2008 @ 4:04PM

Now sprinkle on some of the spicy parsley salad. A lot, a little, whatever grabs you.

Take a bite. Feel the textures. Crispy bread soaking up the marrow and salad juices, crunchy chili peppers and parsley stems, soft marrow and parsley leaves.

Taste the myriad of flavors that are going on here. The unctuous, rich marrow with hints of the South-West, the toasty bread, the fragrant and herbal parsley coated with intense olive oil and tart vinegar, the spicy chili peppers, the tart and sweet kumquats. What a melding of, and contrast, of flavors. Mmmmmm... Enjoy.