1365 with smoked and hot peppers Recipes

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

links mexican chorizo, casings removed, smoked gouda, shredded, chopped red onions, egg, cream cheese, sour cream, hot sauce (recommended : frank s red hot), salt and freshly ground black pepper, jalapeno peppers, stemmed, seeded and halved

fresh lime juice, divided, chopped red onion, chopped fresh cilantro, no-salt-added whole-kernel corn, drained, jalapeno pepper, seeded and minced, black beans, rinsed and drained, hot-smoked salmon, flaked, shredded monterey jack cheese, grated cotija cheese, flour tortillas, halved grape tomatoes, diced peeled avocado, reduced-fat sour cream, salt, cilantro sprigs (optional), lime wedges (optional)

potatoes (about 7 medium), salmon (only use hot-smoked or kippered salmon, not regular cold-smoked salmon), red onion, minced, prepared horseradish, whole grain mustard, capers, drained, fresh ground black pepper, butter, vegetable oil, vinegar (any kind ), salt, eggs, sour cream , thinned with heavy cream

pork shoulder, bone-in, salt and pepper, olive oil or peanut oil, dried white beans (preferably navy beans), applewood smoked bacon (strips), ham hocks, approximately 6 oz each, yellow onions, chopped, fresh thyme, bay leaves, ham broth , recipe follows, boneless pork leg, pork chops, approximately 4 oz each (preferably suckling pig), crawfish cornbread , recipe follows, braised mustard greens , recipe follows, dijon vinaigrette , recipe follows, mustard greens sprouts , or micro mustard greens (to be tossed in vinaigrette), chow chow , recipe follows, rib , shoulder and neck bones from a small pig (have butcher assemble and cut trimmings into small pieces), carrots, roughly chopped, stalks celery, roughly chopped, yellow onions, roughly chopped, garlic, diced, bay leaves, ham hocks, peanut oil, diced applewood smoked bacon, sliced scallions, fresh crawfish tail meat, salt , black pepper and cayenne pepper, cornmeal, all-purpose flour, baking powder, eggs, buttermilk, diced smoked bacon, yellow onion, chopped, fresh mustard greens , picked off the stem and thoroughly washed of all sand and dirt, salt and pepper, very light ham broth (use portion of ham broth from above), dijon mustard, minced shallots, chopped fresh thyme, chopped parsley, sliced chives, freshly squeezed lemon juice, olive oil, salt and pepper, to taste, distilled white vinegar, water, sugar, thyme, bay leaf, red bell pepper, finely diced, yellow pepper, finely diced, poblano pepper , finely diced 1 yellow onion, finely diced

grape tomatoes or 3 cups cherry tomatoes, halved, chopped red onion, garlic cloves, minced (or 1/2 tsp garlic powder), snipped fresh oregano or 2 tbsp parsley, honey mustard, water, salt, brown sugar, ground black pepper, hot dogs (smoked ) or 8 cooked bratwursts (smoked), red seedless grapes, halved or quartered, hot dog buns, split and toasted

links chorizo sausage, casings removed, smoked gouda cheese, shredded, chopped red onion, egg, cream cheese, sour cream, hot sauce (recommended ( frank s red hot), salt & freshly ground black pepper, jalapeno peppers, stemmed, seeded and halved

smoked turkey wing sections , about 4 lb, recipe follows, italian plum tomatoes, olive oil, yellow onion, halved and sliced 1/4-inch-thick (about 2 cups), garlic, peeled and sliced, bottled hot cherry peppers, cored, seeded and cut into thin strips, kosher salt, tomato paste, dry red wine, homemade or canned reduced-sodium chicken broth, rigatoni, chopped fresh basil or flat-leaf parsley leaves, grated parmesan or pecorino-romano, for garnish

cream cheese, room temperature, cilantro, finely chopped or 2 tbsp plain parsley, fresh lime juice, jalapenos or 1/2 tsp hot red pepper, finely chopped, hot sauce (tabasco or other), white bread, crusts removed,toasted, smoked oysters, chopped red onion (to garnish )

banana pepper, dried red chili , deseeded, chopped and soaked in hot water, fresh red chile, chopped, garlic cloves, chopped, golden shallots, chopped, sea salt , to taste, shrimp paste, smoked trout, chicken stock, stalks lemongrass, pounded, kaffir lime leaves, sliced, fish sauce, palm sugar, lime juice

sharp white cheddar, shredded (about 2 1/2 cups), gruyere, shredded (about 2 cups), smoked gruyere or swiss, shredded, scant tbsp cornstarch, strained cooking liquid from beer-simmered bratwursts , recipe follows, spicy brown mustard, plus more for serving, a few drops hot sauce, kosher salt and freshly ground black pepper, slab bacon, rind removed, sliced about 1-inch thick, cremini mushrooms, caps only, canola oil, six to eight 2-inch-thick slices high-quality german rye bread, beer-simmered bratwurst , recipe follows, sweet and hot german mustards , for serving, special equipment : fondue pot and skewers, german light ale, caraway seeds, coriander seeds, mustard seeds, onions, unpeeled, roughly chopped, whole cloves garlic , smashed, fresh ginger, peeled and chopped, precooked bratwurst , pricked with a fork, canola oil

olive oil, butter, onions, chopped, stalks celery, chopped, sliced mushrooms, vegetable oil, baking potato, garlic, minced, all-purpose flour, chicken broth, half-and-half, roma tomatoes, seeded and cut into 1/4-inch dice, cauliflower , pieces, broccoli floret, diced carrot, diced red bell pepper, zucchini, rounds or diced, shredded monterey jack cheese, shredded smoked gouda cheese, chopped fresh basil, boneless skinless smoked chicken breasts, cubed, salt, white pepper , to taste, hot sauce , to taste

olive oil, smoked sausage (i use ekrich sausage), water , for boiling chicken in, yellow onions, diced, celery, diced, green bell pepper, diced, green onion, finely chopped, green and white parts separate, garlic cloves, minced, whole chicken, smoked turkey legs, tomato paste, dried thyme, crumbled, bay leaf, salt, fresh ground black pepper, louisiana hot sauce, cajun spices, chicken stock, fresh tomatoes, chopped, grain rice, fresh parsley leaves, chopped

dark brown sugar, kosher salt, smoked paprika, ground mustard, garlic powder, onion powder, ground red pepper, bone-in pork roast (boston butt), distilled white vinegar, apple cider vinegar, light brown sugar, crushed red pepper flakes, kosher salt, ground black pepper, hot sauce, smoked paprika

dry rotini pasta, water, salt, leftover turkey (preferably smoked ), garlic cloves, smashed & finely chopped, onion, sliced and cut in half, green onions, coarsely chopped, celery, sliced, olive oil, mushrooms, sliced, dry white wine, frozen peas, poultry seasoning or 1/2 tsp bell s seasoning, chopped parsley, hot red pepper, salt & pepper, more olive oil , use a high quality extra virgin

smoked sausage 1/2 inch slices, red bell pepper cut into strips, yellow bell pepper cut into strips, onion 1/2 inch pieces, pineapple chunks juice reserved for another use, dark brown sugar firmly packed, white vinegar, lite soy sauce, water, ketchup or chili sauce, cornstarch, hot cooked rice

butter, smoked sausage, green bell peppers, celery, onions, tomatoes (chopped ), tomato sauce, chicken stock, enriched rice, chicken thighs, garlic (minced ), bay leaves, hot sauce, worcestershire sauce, kosher salt, black pepper, sage, thyme, cayenne pepper

canola or safflower oil, diced onion, diced celery, butter, flour, tasso, finely diced, minced garlic, qts chicken stock, mushrooms (shitake 12 oz. + button 4 oz or any combo) julienned, qt heavy cream, sherry, smoked gouda , finley shredded, white pepper and black pepper, salt, louisiana hot sauce