Charles made a great brisket the other night. He went with a southwestern flair and we made some tostados for dinner. I wish I’d taken more pictures and gotten a shot of the tostados too. Very tender and delicious; this would be wonderful just sliced or served in soft tortilla shells. In fact I made some breakfast burritos today with some of the leftovers.
Southwestern Beef Brisket
3 pound brisket
1 tsp black pepper
2 tsp salt
2 Tbs ground cumin
2 tsp ground coriander
2 Tbs mexican oregano
4 cup Roma tomatoes ~ cut into quarters
7 – 8 hot peppers; we used 3 jalapeno, 4 tabasco, and 2 serano; fresh from our garden
1 medium onion ~ sliced
1 lime ~ juice
Season brisket with pepper, salt, cumin, coriander, and mexican oregano. Place in large baking dish and add tomatoes, peppers, onions, lime juice, and a few sprigs of fresh cilantro.
Cover with parchment paper then foil. Bake at 325 degrees for about 5 hours.
I’ve been alluding to this pork roast in a few posts recently. I thought I would share today our rub and technique. This pork has been delicious it’s gone well with our mexican style dishes as well as our barbecue dishes; very versatile and flavorful.
Cumin and Coriander Rub
1 Tbs cumin seed
1/2 tsp onion powder
1 tsp crushed red pepper
2 tsp black peppercorns
1 tsp coriander seed
1 Tbs mexican oregano
2 tsp coarse salt
2 Tbs paprika
4 cloves minced garlic
2 Tbs brown sugar
1 Tbs granulated sugar
In mortar combine everything but garlic and sugars.
Mash together well crushing peppercorns, coriander, and cumin well; work in garlic and sugars.
Rub all over pork; massaging into meat. We had a 7 pound pork butt.
Charles used a combination of smoking and indirect grilling to cook the meat. We cooked it for about 7 hours over low charcoal heat and used a bit of apple wood for the smoke. We could have gone a couple of hours longer for it to be falling apart but it was still very tender at this point and we sliced and diced the meat for our dishes. Adjust the cooking time and technique as desired to suit your needs.
I decided to make Charles some ribs for dinner today but I knew I wouldn’t be able to smoke them like I wanted since I had to be at work at 1 and Charles wouldn’t be home till 6 so I went with a slow oven roasted technique. I will start by sharing the rub recipe I used; I think could have gone more intense on the rub but the sauce I made (which I will share tomorrow) finished them very nicely.
Spicy Lime Rib Rub
1 teaspoon each
crushed brown mustard seed
2 teaspoons each
Mix together all ingredients and rub generously over raw ribs.
I decided to make some tacos for lunch today and although 2 stores were out of avocados I decided not to let it bring me down! I would have enjoyed some guacamole with lunch but this salsa fresco hit the spot so I can’t complain! My cilantro was starting to get overgrown and I decided to put a bit of it to use. Cilantro has a very distinct flavor; I’ve grown to like it over the past few years, initially I found it to be very overpowering so start with small amounts if you are new to using cilantro. It is however the source of my beloved coriander so it’s only natural that I learn to love it as I do the coriander seeds.
1/2 cup diced fresh tomato
2 cloves garlic
1/8 cup diced onion
1 jalapeno diced
2 tsp rice vinegar
1 tsp fresh cilantro
salt and pepper to taste
Combine all ingredients and allow to set at room temperature for at least 30 minutes before serving.
Lamb is a rare treat around here. I don’t often find it at the grocery store so when I found the 8 pound leg of lamb marked down a few couple of days ago I couldn’t resist giving it a try. I have eaten lamb plenty of times but had never roasted a whole one myself. I suppose I still haven’t roasted one as we decided to grill and I let Charles do all the hard work today!
Grilled Leg of Lamb ~ plus a coriander and rosemary rub recipe
1 Tbs coriander ~ crushed
1 Tbs dried rosemary ~ crushed
1 1/2 tsp black pepper
1 Tbs kosher salt
1 1/2 tsp paprika
1 1/2 tsp garlic powder
7 – 8 pound leg of lamb
Combine first 6 ingredients.
Use as much as needed to coat lamb; rub in well ~ I used all of the rub on ours.
Heat grill to relatively high temperature. We like using charcoal so begin with hot direct coals.
Sear lamb on all sides ~ this should take about 10 minutes.
Move coals to side and indirect grill until desired doneness; we opted for medium and indirect grilled another 2 1/4 – 2 1/2 hours.
Cooking time will vary by the temperature of your grill. A charcoal chimney comes in handy for this type of cooking so you can get more coals hot at anytime (you will need them). Allow roast to rest for at least 15 minutes before carving and serving.
I’ve been try to work out some flavorful reduced sodium broths. Today there was a package of chicken legs marked down at the grocery so I decided to try a simple herb poached chicken and make a broth as well.
about 2 pounds chicken legs
3 quart cool water
1 tsp whole coriander
1 tsp thyme
1 tsp whole peppercorns
1/2 tsp celery seed
2 bay leaf
1 celery stalk – broken in pieces
2 cloves garlic – crushed
1/4 yellow onion – cut in chunks
Place all ingredients in large stock pot. Bring to simmer over medium high heat; simmer 20 minutes. Remove chicken legs, set aside, and allow to cool for about 15 minutes. Meanwhile leave broth simmering on stove. Pick meat from chicken once cooled and set meat aside for another dish. Return bones and skin to pot and simmer very low for about 4 hours or until reduced by half or more. Drain in fine sieve and discard bones, skin and herbs. You can use cheese cloth to remove fine particles if desired; I don’t mind the fine herbs staying in my broth so a fine metal strainer works great for me.
You can freeze the broth for later, use the chicken in a casserole or salad, or make some fantastic chicken noodle soup by adding some vegetable and noodles and stirring the meat back into the broth near the end of cooking.