This is by far the easiest, and possibly the best-tasting of the new dishes we've tried.
Here's the recipe, write it down:
A 2 - 3 lb. brisket (it was called a deckel in the kosher butcher I went to)
A bottle of BBQ sauce
Pour about a cup or a little more if you want, of the sauce into the slow cooker
Put in the brisket
Set for 4 hours
Walk away.
About 15 minutes before it's ready added another cup or so of bbq sauce and stir it around.
And it was so fuckin good. It really tasted like an authentic slow-cooked brisket you'd find in any good BBQ joint. The only problem was that the 2 1/2 pound cut I bought shrunk somewhat and yielded few leftovers. Otherwise it was perfect.
Showing posts with label Chef Paul. Show all posts
Showing posts with label Chef Paul. Show all posts
Sunday, November 16, 2008
Monday, November 10, 2008
Chef Paul Cooks Pot Roast
As part of my newfound commitment to cooking (and eating) a wider variety of dishes, Mrs. Poop and I brought our slow cooker out of the basement.
Few things are easier than dropping (and pouring) a bunch of ingredients into a slow-cooker, then in 6 or 8 hours, enjoying a delicious meal.
And as an added bonus, you get a delightful smell the whole time, better than anything they sell at Yankee Candle.
For this one all you need is a roast, some potatoes (we bought the small ones so we didn't even have to cut them), some carrots (we went with baby carrots) and some red wine vinegar or beef broth (anything to add some liquid to the bottom).
And Mrs. Poop even bought these plastic slow cooker liners. You just put it in the slow cooker before you add the ingredients. Then take it out when you are done. The slow cooker still needs to be cleaned, but a simple wipe and rinse will do it.
Note: Mrs. Poop actually did this one.
Few things are easier than dropping (and pouring) a bunch of ingredients into a slow-cooker, then in 6 or 8 hours, enjoying a delicious meal.
And as an added bonus, you get a delightful smell the whole time, better than anything they sell at Yankee Candle.
For this one all you need is a roast, some potatoes (we bought the small ones so we didn't even have to cut them), some carrots (we went with baby carrots) and some red wine vinegar or beef broth (anything to add some liquid to the bottom).
And Mrs. Poop even bought these plastic slow cooker liners. You just put it in the slow cooker before you add the ingredients. Then take it out when you are done. The slow cooker still needs to be cleaned, but a simple wipe and rinse will do it.
Note: Mrs. Poop actually did this one.
Sunday, November 02, 2008
Chef Paul Cooks Beef Barley Soup
Anyone who ever tasted the delicious beef barley soup at Shaw Dining Hall likely tried to recreate it in their own home.
My beef barley soup is a little different, but still good.
I boil a pound of hamburger meat in 8 cups of water, and once it boils I let it simmer for about an hour.
Then I add a bunch of cut up carrots, celery and onions. I also dissolve a cup of beef bouillion in a little bit of water and throw that in too.
I also add a can of whole tomatoes, this is a key ingredient because the juices give the soup the nice red flavor and tomato taste. But Mrs. Poop and I both hate the huge chunks of tomato that result. I'm considering other options but I don't think tomato sauce or tomato juice would work, and crushed tomatoes would be too prevalent in the soup.
The other problem I'm having is with the barley. I can't seem to get it soft enough. I boiled 1/2 cup in a pot of water for about an hour, then added it to the soup where it simmered (along with the aforementioned vegetables) for another hour. But it still isn't soft enough. Next time I may consider soaking the barley overnight.
Regardless of the problems, my beef barley soup is delicious, second only to Shaw's. But since Chase has never had Shaw's, he enjoys the carrots and beef from mine.
My beef barley soup is a little different, but still good.
I boil a pound of hamburger meat in 8 cups of water, and once it boils I let it simmer for about an hour.
Then I add a bunch of cut up carrots, celery and onions. I also dissolve a cup of beef bouillion in a little bit of water and throw that in too.
I also add a can of whole tomatoes, this is a key ingredient because the juices give the soup the nice red flavor and tomato taste. But Mrs. Poop and I both hate the huge chunks of tomato that result. I'm considering other options but I don't think tomato sauce or tomato juice would work, and crushed tomatoes would be too prevalent in the soup.
The other problem I'm having is with the barley. I can't seem to get it soft enough. I boiled 1/2 cup in a pot of water for about an hour, then added it to the soup where it simmered (along with the aforementioned vegetables) for another hour. But it still isn't soft enough. Next time I may consider soaking the barley overnight.
Regardless of the problems, my beef barley soup is delicious, second only to Shaw's. But since Chase has never had Shaw's, he enjoys the carrots and beef from mine.
Tuesday, October 14, 2008
Chef Paul Cooks Buffalo Wings
This winter I'm planning to make one new dish or meal every week, usually Fridays when I have the most time. The first I tried was Buffalo Chicken wings.
The wings were a challenge, because for some reason kosher chicken wings tend to have a lot of feathers, so they were a little hard to clean. Also, frying them would be a little too difficult, so we coated them in flour and baked them.
The sauce was a lot more fun to make. I started with several ounces of Frank's Hot Sauce then added some other ingredients including cayenne pepper and tabasco. At first, it didn't look that great but as it simmered in the pot and the margarine melted, it began to look and smell like real restaurant quality hot sauce.
And it tasted like it too. It wasn't particularly hot (I commented that it wouldn't have been hot enough for PPD, Mrs. Poop said she still wasn't going to rub her eyes) but that's the way we like it. It would be fairly easy to make the sauce hotter by adding more of certain ingredients.
I give our sauce an A.
Our wings a B.
The experience definitely got an A as well, because Mrs. Poop was so happy with me.
But maybe next time I will get chicken cutlets and try to make Buffalo Chicken tenders.
The wings were a challenge, because for some reason kosher chicken wings tend to have a lot of feathers, so they were a little hard to clean. Also, frying them would be a little too difficult, so we coated them in flour and baked them.
The sauce was a lot more fun to make. I started with several ounces of Frank's Hot Sauce then added some other ingredients including cayenne pepper and tabasco. At first, it didn't look that great but as it simmered in the pot and the margarine melted, it began to look and smell like real restaurant quality hot sauce.
And it tasted like it too. It wasn't particularly hot (I commented that it wouldn't have been hot enough for PPD, Mrs. Poop said she still wasn't going to rub her eyes) but that's the way we like it. It would be fairly easy to make the sauce hotter by adding more of certain ingredients.
I give our sauce an A.
Our wings a B.
The experience definitely got an A as well, because Mrs. Poop was so happy with me.
But maybe next time I will get chicken cutlets and try to make Buffalo Chicken tenders.
Subscribe to:
Posts (Atom)