In my last post I hinted at a new grill. Here it is, set up and pre-heating. Last Saturday I wandered into a local store in the midst of a spring sale. I thought I was in the “just looking” phase but when they mentioned a waiver of the sales tax, along with free set up and delivery, I pulled out the credit card. This one is a Weber Genesis EP 330.
I put together too much stuff for the first day cooking with it, some of it sits on the side tables ready to grill. I did corn, asparagus, potatoes, portobello mushrooms, zucchini, and t-bone steaks. I also bought squash and red and yellow bell peppers, and a pineapple but reason won out and those I saved for later.
The steaks were just right, the corn was perfect, as was the asparagus. The zucchini, alas, was undercooked, and the potatoes were a tad too done. The mushrooms! They were just superb! The got a marinade of EVOO and balsamic vinegar with lots of garlic and some minced onion. Five minutes per side over a medium flame, Delicious!
I just had to have a bigger slow cooker than the one we had. It has given good service for more years than I wish to count but it just didn’t have room for a larger cut of meat plus the veggies and everything. This one by Hamilton Beach had tons of reviews at Amazon and looked like a winner to me.You can set it for a certain cooking time or for a desired temperature (via a probe), or just “cook until I stop you” with two cooking temperatures – high or low, (plus a “warm” setting). I managed to figure out the controls, without going to the instruction booklet, after a few starts and stops and much button poking.I’m not too sure how well the probe will work out. I has to be inserted through the lid and into the meat and the exact placement and depth may not be ideal in real world cooking. I have a remote thermometer that I think will thread through the hole but will only beep at me when temps are reached. The included probe plugs into the heating circuit and will switch the pot to warm when it reaches set point. (I think – still haven’t read the booklet.)This is the first run. A fair sized beef roast with most of a bottle of red wine and some beef broth. I coarsely chopped a large yellow onion and tossed that in with a few carrots and stalks of celery as aromatics with six or eight cloves of garlic. Salt and pepper and the usual mix of dried herbs: Bay leaves, thyme, marjoram, rosemary, and oregano. Two large whole potatoes went in there as well, the green beans were in another pan. All the liquids were strained and reduced for gravy, adding to it some sauteed mushrooms. I discarded the carrots and celery, using some of the onion and garlic for the beans along with a few pieces of ham.
We had plenty of lamb left over from that crockpot leg of lamb yesterday so it seemed a no brainer to make an Irish stew for St Pat’s Day. This one started with browning bacon in the pot. Remove the bacon to a paper towel and cut up a carrot and potato to brown in the bacon fat. I had plenty of onion from the dish yesterday or I would cut one up to go with the other veggies here. (If you are starting with fresh lamb pieces you would brown them in the bacon fat before the veggies go in.) Let the potato get a little color, then add a tablespoon of tomato paste and a good sprinkle of flour and stir that for a minute to cook the flour a bit. Now add beef broth and a bottle of Guinness or whatever other dark beer you have, and then dump in the leftover lamb that you’ve pulled apart or cut down to bite sized. Add back the bacon and a spring of fresh rosemary and a bay leaf. Simmer for a couple of hours, then serve with some nice crusty bread.
Long time fan, first time eater. We see this stuff all the time anymore. I was aware of the name but had never eaten any. It always looked good to me and I finally took some home yesterday along with the Napa cabbages I bought for the kimchi. I surfed around and found the Cantonese name for the stuff on Wikipedia and Google found several recipes. I wasn’t going from any particular recipe that I saw, just had a general idea of it. Some recipes said to stir fry the greens but most thought that blanching was the way to go and that’s how I handled it today. Three or four minutes in salted boiling water brings out a lovely green color. The sauce is minced garlic and ginger root sauteed in a little oil, then add Chinese cooking wine, light soy, oyster sauce and sesame oil. I plated it as you see but you can toss it together first if you would rather.Today it was a side for a small leg of lamb that cooked nearly all day in the crockpot. Lots of garlic and rosemary with a cover of chicken stock and white wine. I added an onion and a carrot for additional flavor. Strain those out and reduce the gravy after defatting it. I added some corn starch to thicken it more.