More Brisket

4-5lbs brisket - trimmed of external fat

3 large carrots - diced

3 celery stalks - diced

Medium onion - diced

Large Potato diced

3 cloves garlic crushed

Bay leaf

Fresh rosemary sprig

Chicken broth/stock - 2-3 cups

Large can crushed tomatoes (2-3 cups worth)

Preheat oven to 300F

On stove top, over high heat, warm dutch oven or other oven safe pan with lid, with a couple tbsp olive oil.  Salt brisket and sear on both sides - 4 min per side. Remove meat to large plate. Pour off most of fat from pan.

In same pan - saute onion, 2/3 of celery, 2/3 of carrot on med until soft. Add garlic. Saute 30 seconds. Add pinch salt and pepper. Add tomatoes, stock, bay leaf, rosemary and bring to boil. Add pinch salt and pepper.Add meat back to pan.  Cover and put in oven for 3 hrs.

5-10 minutes before removing brisket from oven...

Saute in clean pot the remaining 1/3 of carrot  and celery and potato in tbsp olive oil. 

Remove brisket from oven.  Remove brisket to large plate and keep warm.  Strain the sauce into clean pot with your freshly sauteed veggies and boil 15 min.

Slice meat and pour sauce and veggies over and enjoy.

Oozer cakes

like rich, chocolaty, warm, awesomeness? try these. they are fairly easy to make and delicious.

4 oz semi sweet baking chocolate
1 stick butter
1 tsp vanilla extract
1 cup powdered sugar
2 eggs
1 egg yolk
6 tbsp flour

preheat oven to 425 degrees

• melt butter and chocolate together in a bowl set over boiling water and wisk until smooth and remove from heat
• stir in vanilla and sugar
• stir in eggs and yolk
• stir in flour
• make sure its all well combined and nice and smooth

pour the batter into 4 6oz (5oz guys will do too) buttered ramekins and place on a baking sheet in oven for 13-15 minutes.
let cool 1 minute
loosen the edges with a knife and flip onto a plate

DIG IN!

Pork and Chorizo Tacos

My friend Ross says "I just wanna bathe in that shit". Yes, its that good.

2 lbs Boneless Pork shoulder/butt cubed into bite sized chunks

4 chorizo sausages

Thyme- dried, couple pinches

Onion-diced

Garlic-couple cloves minced

Tomatoes-28 oz can

Chipotle in a can-diced. depends how hot u like it. One is eh, two starts to get interesting.

Tortillas

Avocado-one mashed up

Cilantro-a good palm full diced

Red onion-half diced

Cheese - whatever you like shredded

In a dutch oven boil and then simmer for 45 min the pork and thyme and 2 tbsp salt in 4 cups water. Remove pork and shred. save a cup of the broth. Discard the rest.

Saute chorizo and remove from pot when browned.

Sautee onion and shredded pork.

Add chorizo.

Add garlic. Sautee a minute

Add tomatoes plus juice and add pork broth. Boil, reduce heat to low and cover for 45 min.

Uncover and reduce for 15 min.

Serve it up with warm tortillas and the rest.

Mmm. Hmm

Vegetable Barley Soup

Fall in NY is here. Its soup time.

Large Onion - diced
Shallot - diced
4 Celery stalks - diced
3 large carrots - diced
large zucchini - diced
corn - kernels stripped
large can diced tomatoes plus juice
2 quarts chicken or veggie stock
1 quart water
cup barley

saute onion, shallot, celery, carrots in olive oil until soft, add zucchini and saute until golden, add tomatoes and bring to boil. add stock and water and bring to boil. add corn and barley cover and cook 30 minutes. uncover and cook 10 minutes. Serve. add a dash of cumin and cayenne pepper if you like. EAT!

Easy Peach Pie (for Twitter)

EZ pch pi-2frznpicrst, 8ripepchsdicd. In pan mlt 2 tbsp btr+2 tbsp brwn sgr. + pchs ck mdm til sft. + 2 first crst, top w/2nd bk crdg 2 pkg

Fish Tacos with Zucchinipotle puree and tomato/cucumber salsa

Tomato/Cucumber Salsa
2 plum tomatoes seeded and diced
Cucumber peeled, seeded and diced
Quarter to half a Red onion diced
Cilantro chopped
Lime juice

-combine, mix, season with salt and pepper

Zucchinipotle puree
Zucchini diced
3 Garlic cloves
Half an Onion diced
Chipotle pepper (or two if you like it hot)
-Saute onion and garlic on med until soft, add zucchini and saute until golden, add quarter cup water cover and cook on low for 20 minutes until really soft. Puree with a chipotle pepper.

Cod - cut into 2-3in long pieces
Grill on foil or bake the cod at 400 for 12-15 min

Warm tortillas

Spread some zucchinipotle puree on tortilla, top with fish and the tomato/cucumber salsa. EAT!

Roast Pork Shoulder

This is unreal. Just plain good. The process is long but very well worth it. I went to the market Saturday and asked the butcher for pork shoulder and he said he only had boneless. I was a little bummed but said I'd take it. It came out awesome and fed 4 adults, and 4 kids ranging in age from 3 - 8 yrs old. It was a big hit.

Ingredients

fresh oregano leaves - a good palm full

fresh thyme leaves - from 5-10 sprigs

6 cloves garlic, peeled

Black pepper

olive oil

1 (5 to 6 pound pork shoulder, ask your butcher to tie it for roasting)

kosher salt

1 3/4 cups orange juice, and 1/4 cup lime juice

Cup water

Steps

In a food processor - drop oregano, thyme, garlic, a few grinds of the pepper mill. Chop and then start slowly adding oil while it’s running to make a moist paste.

Rub all over pork. Generously salt it. Place in really large ziplock or resealable container, pour half the juice in, seal and refrigerate overnight. Flip the bag or shake up the container a couple times to get all sides to lie in juice at some point. Take out an hour before cooking.

Preheat oven to 375. Take shoulder out, discard juice. Put shoulder in a large roasting pan or large Dutch oven. Put in oven for 45 min uncovered. Reduce temp to 275, add juice, plus cup of water, cover, cook 4 hrs. If you feel the shoulder needs browning, uncover and cook 30-40 min longer. Remove from oven, remove shoulder to platter, skim as much fat from sauce as possible and boil it for 15 min. Pour this sauce over the pork.

Slice it, shred it, eat it - make pulled pork sandwiches, serve with rice and beans, doesn't matter it’s just good.