Why Didn't I Think Of That?

There have been many times, too often to recall, that I have shaken my head, sworn under my breath and just plain ol' kicked myself in the back-end because I never "thought of it". Anything from seeing an invention that is making millions of dollars to wishing I had stayed focus and marketed something that could net me the same.

I remember my brother, wayyyyy back in the early 70s, making English muffin pizzas at my parents first restaurant and thinking it was a stupid idea. I never tried it because I never thought anything but butter and jam belong on English muffins. Boy, was I wrong when just a short few years later, we began seeing these kinds of pizzas in the freezer isle of every supermarket.

I think Yankee stubborness plays a huge part in that manner of thinking as well. Take gravy for example.

I have never swayed from the classic preparation of gravy that I was taught by my Dad. "Using butter-based roux was the ONLY way to make a gravy", I thought for many decades. I never bought that sort of shiny gravy you see in the store that was obviously not made from roux.

Now with my next cookbook almost finished, I wanted to stay in focus with the overall theme, fruits, vegetables and children. How could I make a gravy that is healthy, a gravy that my children would NEVER guess I slipped in a healthy amount of vegetables, a gravy that takes mere minutes to make and a gravy with flavor that mimics the classic presentation?

Now I am sure many of you have made such a gravy in some form or another, but I urge you to come up with a gravy that encompasses ALL the above properties. This recipe does that and more.

I only use low sodium broth because it truly is too salty using regular broth. Not because of my preference to salt(which I might add is an addiction) but because the flavor of vegetables more than compensates and you may even think it is STILL too salty!

This, my friends, is the best gravy.....bar none!

I know, I know, you are probably thinking "What is the big deal with making gravy?". My answer to you is simply to ask any teenager you can if they know how to make real gravy. You will be amazed at the response! It isn't like when we were kids when parents and grandparents showed us how to cook at home, but even young adults. They will not, or can not, make homemade gravy because it is easier to buy it and heat it up. This recipe blows the competition away and only takes about 2 minutes longer than opening and heating up a jar of store bought gravy.

Chicken Gravy

  

Amazing Gravy

What a great way to make something that is good for you AND a phenomenal way to introduce vegetables into your childrens diet without them even knowing. I have done away with the classic roux thickener here, without any loss of flavor.

Perfect for beginners or those in a rush. This gravy should not take more than five minutes from beginnging to end and it will be the best gravy you'll ever have. For an amazingly tasty gravy without fat, simply buy fat free broth.

　

1(15-ounce)can low sodium beef or chicken broth *
1 cup frozen mixed vegetables of your choice, thawed
1 tablespoon cornstarch

　

Warm up the broth in the microwave or stove top until hot, but not scalding. Place in a food processor or blender with the last 2 ingredients and puree, on high, until you can no longer see even small bits of vegetables, about 30 seconds.

You can either strain the bulk from the vegetables from the liquid or leave as is. There will not be more than a teaspoon, if any.

Place mixture in a medium saucepan over medium heat and bring to a boil, stirring almost constantly. Once boiling, remove from heat and serve.


* If you are using bouillion, use enough to flavor 2 cups water.

Beef Gravy

NOTE: I would like to touch base on two things. First, the beef gravy will not be as brown as you are used to because of the carrots in the mixed vegetables(As evidenced from both pictures above). Purchased gravy uses caramel coloring to darken the end result. And secondly, to make this recipe even quicker. Bring broth to a boil before continuing with recipe. There will be no need to bring it to a boil again if you are going to immediately consume it. The reason I prepare it as directed is because it will get slightly thicker when boiling it after pureeing and I have always brought food up to temp in all restaurants because of health code restrictions.

A Meatball Picnic

No idea why I named this post a Meatball Picnic but it just seemed a natural. I have never had meatballs at a picnic but it doesn't take much imagination to picture myself(or anyone else actually)sitting down at a picnic table and chowing on these. Add some coleslaw, potato salad(which will be my next post by the way)and I am a happy camper. Just thinking about a friend of mine whose name is Jim as well. He is tossing back a few cold ones right now at a local campground and looks as though he may be there for a while yet. 
Hey JIM!!! Make some meatballs, will ya?

New England Style Glazed Meatballs

What a way to start the summer! The sweet taste of New England in every luscious bite of these glazed meatballs would be a perfect accompaniment strung on bamboo skewers and served alongside you favorite potato salads and of course, a cold bottle of hard apple cider.

1/2 pound ground beef
1/2 pound ground pork
1 cup grated, tart apple(such as Jonagold, Granny Smith and Stayman)
1 cup dried bread crumbs
2 eggs, beaten
2 tablespoons oil
1/2 teaspoon each garlic powder, salt, chili powder and black pepper
Sauce:
1 1/2 cups ketchup
1 cup hard apple cider
2 tablespoons each soy sauce, cider vinegar, honey mustard and brown sugar
1 teaspoon each garlic and chili powder
Salt and black pepper to taste

In a  large bowl, combine all meatballs ingredients well and form into balls about an inch and a hla in diameter(or larger if you prefer). Place in a large skillet with oil and start browning over medium heat. Toss them around so that all sides are browned. Reduce heat to low, cover and gently cook until well done throughout, tossing occasionally. Meanwhile, make sauce.
Combine all ingredients in a saucepan, whisk well and bring to a boil over medium heat. Reduce to low and simmer for 15 minutes, or until reduced slightly and thickened. Add the meatballs to the sauce, stir to evenly coat and serve immediately.
You may also drain grease from meatballs and pour the glaze into skillet with meatballs. Gently simmer over low heat for 10 minutes before serving, gently stirring to lift the fonds from the bottom of the pan. .

Teriyaki Smoked Meatballs

Of course you can cook these meatballs in a skillet or in the oven, but why not try something out of the ordinary and delightfully 'outdoorsy"? These tropical inspired meatballs are perfectly complimented with smoking and when served with plain or fried rice of your choice, they will be a winner at any get-together.

1/2 pound ground beef
1/2 pound ground pork
1 small mango, peeled and diced small
3 tablespoons minced onion
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 eggs, beaten
1/2 cup dried bread crumbs
1/2 teaspoon each salt and black pepper
Tropical Teriyaki Sauce:
1 1/2 cups orange juice, divided
1/4 cup soy sauce
2 tablespoons cornstarch
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon dried ginger
4 cups warm plain or fried rice, if desired

Add first 9 ingredients together in a large bowl and mix well. Form into desired sizes, with 1 1/2-inch diameter shown in image. Get your smoker ready or toss a cupful of hydrated wood chips in your grill, on top of your grey coals or use a foil pack, tightly sealed, to produce smoke. Place the meatballs in a foil pan and on grate in cooker or barbecue grill. make sure you have the lowest setting of heat if using propane and level out charcoal if using briquettes to plate wood chips. When smoking, close all vents and smoke meatballs for about 30 minutes, according to the size, or until well done throughout. Remove, douse with your teriyaki sauce and serve immediately.
To make the Tropical Teriyaki Sauce, in a small bowl, mix 1/4 cup orange juice with cornstarch until smooth, making slurry; set aside. Place remainder orange juice, soy, brown sugar, garlic and ginger powder in a saucepan. Bring to boil over medium heat and whisk in cornstarch slurry until smooth. Reduce heat to low and simmer, stirring frequently, for 2 minus. Remove from heat and keep warm.

'Southern Fried Chicken' Meatballs

1 pound ground chicken or turkey
2 eggs, beaten
1/2 cup dried breadcrumbs
1/2 teaspoon each black pepper, oregano, celery salt, garlic and onion powder
1/4 teaspoon salt
2 strips cooked bacon, crumbled
2 tablespoons butter or margarine
1 pound potatoes, peeled and sliced 1/4-inch thick
1 cup chicken stock
White Sauce;
3 tablespoons cornstarch mixed with 1/4 cup water
2 cups milk
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt

Preheat oven to 350-degrees F. In a large bowl, combine the first 10 ingredients together and mix well. Form into 1 1/2-inch sized meatballs. Place meatballs in a baking sheet with at least an inch-high sides. Bake 15-20 minutes, or until cooked throughout. Meanwhile, make White Gravy.
In a large saucepan, add milk, Worcestershire sauce, black pepper and salt. Whisk well and bring to scalding over medium heat. Do not let it boil. In a small bowl, whisk together cornstarch with water to make slurry. When milk is scalding, reduce heat to low and whisk in cornstarch slurry until smooth. Remove meatballs from the oven and transfer to saucepan with a slotted spoon, gently coating each meatball with gravy. Keep warm while preparing potatoes.
In a large skillet, melt butter over medium high heat. Add potato slices in a single layer. set aside any potatoes that don't fit right now. Cook potatoes until lightly browned on one side. If you have more potatoes to add, simply lift out cooked potatoes onto a plate while browning remainder. When potatoes are browned, after about 2-3 minutes, add chicken stock and reduce heat to medium. Cover and cook until tender but still firm. Remove cover and continue cooking potatoes, without mixing, another 3 minutes, or until most of the liquid has evaporated and the potatoes are done.
To assemble, evenly divide potatoes, decoratively, in the center of each plate. Top with equal amounts of meatballs and sauce and serve hot.

Tart Sweet and Sour Pork Meatballs

A little bit of everything to pique all areas of your taste buds. Pork meatballs are overlooked so often and without just cause, There is a reason why many Italian chefs add ground pork to meatballs, and this is a perfect example of a great tasting, saucy meatball. 

Meatballs:
2 tablespoon oil
1/2 teaspoon minced garlic in oil
1/4 small onion, minced
3 ounces minced ham, pancetta or prosciutto is best here
1 pound ground pork
1/4 pound ground beef
1/2 cup dried bread crumbs
1/4 cup milk
2 eggs, beaten
1/2 teaspoon each salt and black pepper
Sweet and Sour Sauce:
1(15-ounce)can jellied cranberry sauce
1(12-ounce)bottle chili sauce
6 ounces apple juice*
1/4 cup apple cider vinegar
1/2 cup brown sugar

In a large skillet over medium heat, add oil until hot. Add garlic and cook 2 minutes, stirring frequently. Add onion and ham, stirring and continuing to cook until onions are softened. remove skillet from heat and transfer mixture to a large bowl with slotted spoon. Leave oil in skillet and set aside. Add remaining meatloaf ingredients and the bowl and mix thoroughly. Form into meatballs about an inch and a half in diameter(or larger if you prefer). Place them into the used skillet and start browning over medium heat. Toss them around so that all sides are browned. Reduce heat to low, cover and gently cook until well done throughout, tossing occasionally. Meanwhile, make sauce.
Add chili sauce, chicken broth, cranberry sauce and vinegar to the bowl of a food processor or blender and puree until smooth. Transfer to a small saucepan with sugar and bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer 10 minutes, stirring once or twice. Remove from heat. When meatballs are done, lift out with a slotted spoon into the sauce, toss to coat and serve hot.

*Pour apple juice in the empty chili bottle, give it a good shake and pour into mixture. 

It's Grillin' Time!

Here is a quick rundown of various cuts of popular barbecue beef and a great, simple guide to help you spend less time trying to understand what you should be buying and more time in front of your grill, flipping away.

Top Round

This comes from the back leg. It is the least tender but marinating the top round before cooking helps somewhat. Slow or moist cooking methods such as stewing and braising are well represented by using top round. the term 'low and slow' are quite appropriate for this cut of meat

Sirloins

This is a tender cut from the lower torso and hip. In order of tenderness, the best-known sirloin steaks are; pin bone, flat bone, round bone and wedge bone. Quick cooking methods, such as grilling and broiling, as best suited for this cut.

Rib-Eyes

This comes from the rib section and is very tender and naturally moist. As sirloins above, quick cooking is the best way of cooking. Try placing a peeled onion in the center of a large square of tin foil. Pour a mixture of 3 tablespoons melted butter, 1 teaspoon minced garlic in oil and 1/2 teaspoon cayenne pepper over the top. Crease well and grill in your outdoor grill for 20 minutes over indirect heat. Carefully open and pour contents over your Rib-Eye.

T-Bones

This comes from center of the short loin, just behind the ribs. Very tender and flavorful with a distinctive T-shaped bone which separates the small tenderloin from the larger top loin. Treat as you would a sirloin when cooking.

Porterhouses

This comes from the short loin behind the ribs and contains meat from both the tenderloin and top loin. Also contains a T-shaped bone but more tenderloin meat than the T-bone steak. One of the best-tasting and most expensive steaks on the market. Treat as you would a sirloin when cooking. My favorite way of serving porterhouse is simply broiling, or grilling, with blackened, grilled vegetables served with it. Plain and simple!

Tenderloins

This oblong-shaped cut spans the shot loin and the sirloin and is found beneath the ribs, next to the backbone. From the butt end to the tail, this cut does very little work, therefore it is the most tender part of the beef. Cut into filet mignons, roasts and steaks, they are expensive but worth that special gift to oneself.

For those of you who want to know just a little more and want to cook like a true barbecue aficionado, here is some more info to get you going this summer.

The brisket comes from the breast or lower chest area of the cow. It is considered one of the primal cuts. The brisket supports more than 60 percent of the entire weight of the cow which, in turn, produces more connective tissue. This results in meat that must be cooked 'low and slow and over indirect heat. During this type of cooking, the collagen(the connective tissue)gelatinizes, resulting in superior meat that everyone raves about in all barbecues.

Short ribs is very popular among BBQ enthusiasts as well. They are larger and packs more meat than its' cousin, Pork Spare Ribs. A full slab of short ribs is about 10-12 inches in length and about 3-5 inches thick. With about 4-5 ribs, thicker on one end and gradually thinning to the opposite end, I prefer to cut the ribs separately in order to cook consistently tender ribs. Country-Style short ribs is a cheaper version, which I prefer. They are actually a cut from the chuck eye roll, so not technically 'short ribs', but none-the-less, a great alternative to true Short Ribs.

Spare ribs come in both beef and pork. They are the most inexpensive of cuts and and found in the lower portion, around the belly and breastbone. They have a meat covering on top as well as in between. They are more meatier than Back Ribs.

Beef Back Ribs are basically the bones removed from the prime rib and are found as the next day specials in restaurants who have had a prime rib special the previous night. They are delicious but very little meat for the price. The term 'baby' indicates that the cuts are from market-ready hogs(roughly 250-pounds) rather than adult 500-pound hogs. The two most popular cuts of spare ribs are the St. Louis style, which has the sternum bone, cartilage and rib tips removed. Kansas City style ribs are meatier, but fattier, than the St. Louis cut and also have the bone removed. I honestly believe, however, that the terms St. Louis and Kansas City predominantly refer to the cooking methods and barbecue sauce flavors involved in the actual cooking.

I need to address one question that seems to be asked over and over again. Do you remove the skin. barbecue experts the world over have their own way of addressing this question, with the outcome being about 50/50. I believe that removing the skin helps the smoke flavor penetrate evenly throughout any rib, but some barbecue champs say that this makes the rib fall apart too easily. Well, my answer to that is quite simple! that is exactly what i want. Certainly they fall apart more readily BUT they don't fall apart to the point that are unmanageable and they seldom separate while cooking. To skin your ribs, simply loosen one corner of it from the meat with a slender utensil(even a flat-head screwdriver men) and grab a hold of it with a paper towel. Yank it and peel it off in one continuous pull. Use a clean pair of pliers if it is too slippery. If you don't want to deal with this skin, any butcher in any supermarket will remove it for you.

A brief telling of grades.

A Prime grade designation is such that a particular cut of meat is from young, well-fed cattle and has a lot of marbling. This marbling ensures great tenderness and flavor.

A Choice grade is high quality as well but has less marbling than the Prime designation. These cuts are best braised, which is roasted in a small amount of liquid in a closed pan in a 'slow' oven.

The Select grade is much leaner than the previous two grades. Generally tender in its own right, but because of even less marbling it lacks the punch of flavor of Prime and Choice. Marinating is perfect for this grade before cooking.

Let me tell you something that I do quite frequently. Because I am a thrifty Yankee, I often purchase select grades of meat to cook outside. I just cook these steaks over indirect heat, low and slow. Once cooked through(this works only if you want your steaks well done)I move it over to the direct heat to give it that charred effect and taste.

Find some great outdoor recipes on my site, theyankeechef.com.