3 cups Red wine vinegar
2 cups Cold water
1 md Onion diced in large pieces 1/4 c Packed brown sugar
2 tb Pickling spice
1/4 c Salt
1 Carrot sliced
4 pound Beef sirloin roast
1/4 cup Brown sugar packed
Gingersnap cookies crushed, 1/4-1/2 pound
|InstructionsMix vinegar, water, onion, pickling spice, salt and carrot in bowl.Pickle meat in this brine in refrigerator seven days, turning occasionally. When ready to cook, remove meat from brine. Save brine to make gravy later. Roast meat in roasting pan, uncovered, in 325-degree oven 11/2 hours or until brown on both sides and almost done. Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned. In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings.|
Source: Mader's Restaurant
1/2 pound Shrimp peeled, deveined, chopped
1/2 pound Ground pork
2 Green onion chopped
1 cup Napa cabbage chopped
2 cloves Garlic minced
1 teaspoon Ginger finely chopped
2 tablespoon Soy sauce
1 tablespoon Sherry
10 ounce Package pot sticker wrappers
4 tablespoon Peanut oil
1 cup Chicken broth
Filling: In a bowl, combine shrimp, pork, green onions, cabbage, garlic, ginger, soy sauce, sherry, and a pinch of pepper. Mix well.
For each pot sticker: Transfer a wrapper to a work surface. Put 1 rounded tablespoon filling in the center. Fold the wrapper in half and press together firmly to form a sealed edge about 1/2 inch wide. Using your thumb and forefinger, form 3 evenly spaced pleats along the edge. Flatten the bottom slightly so the pot sticker stands upright, then place the pot sticker, seam side up, on a floured baking sheet and cover with a lightly dampened kitchen towel. Repeat until all of the filling has been used.
Preheat oven to 200. In a wok or frying pan over medium-high heat, warm 1 tablespoon of the oil. When hot, arrange 12 pot stickers in the pan, seam side up. Fry uncovered for about 5 minutes. As the pot stickers in the center brown, move them to the edges and move the less browned ones into the center, ,so all cook evenly. Add 1/4 cup of the broth, cover, reduce the heat to low, and cook for 10 minutes longer. Uncover and cook until all the liquid evaporates, 2-3 minutes longer.
Transfer the pot stickers to a heatproof platter and keep warm in the oven. Repeat with the remaining pot stickers, oil, and broth, then serve right away.
Source: Williams Sonoma Cooking at Home
Sole in Mustard Cream serve with rice and steamed asparagus
2 tablespoon Butter
2 tablespoon Red wine vinegar
1 pound Sole fillets
1 1/2 tablespoon Onion diced
3/4 cup Cream
1 1/2 tablespoon Dijon mustard
Melt butter in heavy large skillet over medium-low heat. Add onon and saute until very soft, 10-15 mins. Increase heat to medium-high. Add vinegar and boil until almost evaporated, about 2 mins. Add cream and boil until reduced by half, about 5 mins. Add fish and cook until opaque, turning once, about 5 mins. Gently remove fish; keep warm. Add mustard to skillet and heat briefly, do not boil. Return fish to skillet and spoon sauce over. Serve immediately over rice.
Spice Rubbed Pork with Quinoa
2 teaspoons smoked paprika
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil plus more for drizzling
1 cup quinoa rinsed
1 1/2 cups frozen corn thawed
2 scallions, thinly sliced
Freshly ground pepper
Jarred salsa verde
Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.
Source: Food Network Magazine
Chicken Flautas serve with Mexican Rice
1 Hass avocado halved and pitted
1/2 cup sour cream
2 limes (1 halved, 1 cut into wedges)
6 radishes, thinly sliced
3 cups shredded rotisserie chicken
1 1/2 cups fresh salsa
16 corn tortillas
2 tablespoons roughly chopped fresh cilantro
Scoop the avocado into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
Wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
Heat 3/4 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the flautas, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.
Source: Food Network Magazine