30 Before 30: Bow Tie Salad with Sun-Dried Tomatoes (#14)

Aaron made more of his amazing corned beef and I decided to make a whole lunch out of it. When thinking deli food, deli cookbooks are the way to go. This is an easy recipe to go with any fabulous lunch.

Bow Tie Salad with Sun-Dried Tomatoes via The 2^nd Ave. Deli Cookbook:

Serves 6

1 lb. bow tie noodles

1½ c. sun-dried tomatoes, chopped into ½” pieces

¼ c. very finely chopped red onion

2 Tb. finely chopped scallions

½ c. extra virgin olive oil

1½ Tb. red wine vinegar

1½ Tb. balsamic vinegar

1 Tb. fresh squeezed lemon juice

1 tsp. very finely chopped garlic

3 Tb. very finely chopped parsley

1½ tsp. sugar

½ tsp. paprika

1 tsp. salt

¼ tsp. freshly ground pepper

Cook bow tie noodles, rinse in cold water, and drain. Set aside.

Place all ingredients in a large bowl, and toss thoroughly. Serve chilled.

Fast. Easy. Tasty.

Recipes Complete: 14

Recipes to Go: 16

30 Before 30: Mustard and Bourbon-Glazed Pot Roast (#7)

If you want to talk about adventures in cooking, making a pot roast was, for me, a great adventure. I've never really cooked beef before, especially a big hunk like that. Give me some fish or chicken or most seafood and I've got it. Ground meats? Okay. But a big piece of chuck? That was a totally new one on me. Aaron went through his Great Meat Cookbook (greatest birthday present ever? It's in the running at least) and when he found this one, he told me I was making it during my challenge month. And you know what? It turned out just fine.

Of course it was extra confusing for my first big meat adventure because you need to use the cooking instructions from a different recipe if you're not grilling. The directions below are for braising in the oven. Fortunately it sounded much more complicated than it ended up being. Give it a shot. If I can do it, you can too.

Mustard and Bourbon-Glazed Pot Roast via The Great Meat Cookbook:

Serves 6 with leftovers

Mustard-Spice Rub-

2 tsp. chopped fresh thyme

2 tsp. chopped fresh rosemary

1 tsp. dry mustard powder

2 tsp. paprika or California chile powder

2 tsp. freshly ground black pepper

2 tsp. salt

Mustard Glaze-

¼ c. Dijon mustard

2 tsp. chopped fresh rosemary

1 4 lb. boneless chuck-eye roast, tied, or 4 lb. Flat-cut brisket

½ c. homemade beef stock, canned low-sodium chicken broth, or water, plus more if needed

½ c. bourbon

2 tsp. unsulfured molasses

1 Tb. Coarse-grain mustard

2 large onions, halved and thinly sliced, about 4 c.

4 garlic cloves, peeled

Salt and freshly ground black pepper

To make the rub, combine all the ingredients in a small bowl. If using brisket, to keep its flat shape and ensure that it does not break apart during cooking, tie several loops of butcher's twine around the diameter and length of the roast. Sprinkle the rub generously over both sides of the roast. If time allows, wrap the roast in plastic wrap and refrigerate overnight.

Preheat the oven to 325 degrees.

In a cast iron skillet, sear the roast over medium high heat until nicely browned, 3 to 5 minutes per side. Transfer the roast to a large Dutch oven. Whisk together stock, bourbon, molasses, and mustard in a small bowl and pour over the meat. Scatter the onions and garlic on top. Cover, place in oven, and cook for 1 hour.

Turn over the roast so that the onions are now on the bottom, and add more stock or water if needed. Continue to cook, uncovered, for 1 hour, checking every 20 to 30 minutes to make sure there is still liquid in the pot and to stir the onions so that they brown evenly; add more stock or water if needed.

Replace the lid on the pot and cook for 1 hour more if using chuck, 1½ to 2 hours if using brisket, or until the meat is tender; check every 30 minutes. For best results, let cool, then remove the meat, wrap in plastic wrap, and refrigerate overnight; refrigerate sauce separately. I did the initial refrigeration, but not this one.

If not refrigerating, remove the meat from the cooking liquid. Scrape any onions adhering to the meat into the cooking liquid. Remove the twine and pat the meat dry. Discard the fat from the cooking liquid.

Make the glaze by combining ¼ cup of the cooking liquid and onions, the mustard, and rosemary in a food processor or a blender and puree. Brush some glaze over one side of the meat and place glaze side down in a pan heated over medium heat. Brush the top of the roast with more glaze. When the glaze turns brown, turn over the meat and brown the other side.

Meanwhile, reheat the cooking liquid (if need be. Mine was still hot) and season to taste with salt and pepper. Remove the twine if necessary, slice the meat into ½-inch-thick slices, ladle over the cooking liquid, and serve.

This was pretty good for my first attempt. I did overcook the meat a little, but that was also because we did a half size roast and it could have used maybe 30 minutes less braising time. However, the sauce was amazing and if I had done the second refrigeration, this would be a very easy midweek meal.

Recipes Complete: 7

Recipes to Go: 23

Buttermilk Fried Chicken

This one was the first recipe Aaron saw in Ad Hoc at Home that he really, really wanted to try. There are a lot of steps, so make sure you get yourself organized well ahead of time before digging into this one. It is very, very delicious though and Aaron and I were very impressed with the results as were Corey and Brian.  Best part of this? Corey is not much of a fried chicken fan, but enjoyed this meal. If you’ve been disillusioned by fast food fried chicken, I think this will change your mind. I’m listing a quarter recipe of Thomas Keller’s brine below, but because Aaron wasn’t a big fan of it, you can use any brine you normally use with poultry. Do stuff to your taste. I’m also doing a half recipe as that is what we did. I normally list a full one, but I think you all can figure this out. This makes more than enough chicken by itself.

Buttermilk Fried Chicken from Ad Hoc at Home:

Serve 4 to 6

4 lb. chicken

For the brine-

1 lemon, halved

6 bay leaves

¼ bunch flat leaf parsley

¼ bunch thyme

2 Tb. honey

¼ head of garlic

Handful peppercorns

½ c. kosher salt

½ gallon water

For dredging and frying-

Peanut or canola oil

½ qt. buttermilk

Kosher salt and freshly ground black pepper

For the coating-

3 c. flour

2 Tb. garlic powder

2 Tb. onion powder

2 tsp. paprika

2 tsp. cayenne

2 tsp. kosher salt

½ tsp. freshly ground black pepper

Sea salt or kosher salt for garnish

To make the brine, combine all of the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

Cut the chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour brine into a container large enough to hold the chicken piece, add in the chicken, and refrigerate for 12 hours only.

Remove the chicken from the brine and discard the brine. Rinse the chicken under cold water, removing any herbs or spices sticking to the skin. Pat or let air dry. Let rest at room temperature for 1½ hours, or until it comes to room temperature.

If you have 2 large pots, about 6” deep, and a lot of oil, you can cook the dark meat and the white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. Aaron did the latter method. No matter what size pot you have, the oil should not come more than 1/3 the way up the sides of the pot. Fill the pot with at least 2” of oil and heat to 320 degrees. Set a cooling rack over a baking sheet. Have a second baking sheet ready.

Meanwhile, combine all of the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl coating, the bowl of buttermilk, the second bowl of coating, and the second baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the baking sheet. Your hands will get messy, but it’s worth it.

Carefully lower thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the drumsticks, and place on the baking sheet.

Transfer the cooked thighs to the cooking rack skin side up and let rest while you fry the remaining chicken. Putting the pieces skin side up will allow excess fat to drain. Make sure that the oil is at the correct temperature and cook the chicken drumsticks. When the drumsticks are done, lean them meat side up against the thighs to drain, then sprinkle the chicken with sea salt.

Turn up the heat and heat the oil to 340 degrees. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp (as you will with all the pieces). Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes or until done as before. Transfer the wings to the rack and turn off the heat.

Rest the chicken for 7 to 10 minutes before serving to allow it to all cool down. If it is too cool because of the timing of cooking everything, place in a 400 degree oven for a minute or two so the crust is crispy and the chicken hot.

We served these with biscuits, mashed potatoes, and green beans. If you plan it out, this makes for a great weekend meal. At the very least, it’s worth trying once. 

Pimento Cheese

Hey, remember how a couple of weeks ago I said I was really busy? Yup, still busy. So is Kirsten, but somehow we managed to make some amazing food together during this crazy time (she also managed to already blog about it). It was so good that we are going to try another version of it. When we have free time. If we ever have free time again.

Anyway, this stuff is ridiculous and it is based on a story. Once upon a time, Kirst and I were classmates only and not friends (yet). And then one night out after class, we started talking about food. A lot. And then we started working together and then we started going to this place after working for pimento cheese dip and cocktails. It is a tradition that sadly we cannot participate in much anymore, but a good one regardless. Shortly after we started this, we thought that we should try to make our own. So this dip, ladies and gents, was a long time in the making. And we finally did it. And it is so good and you should make it too.

Pimento Cheese modified from Like Mother Like Daughters:

Makes enough to share

4 oz. cream cheese, softened
1 c. cheddar cheese, grated (we went for sharp. Tillamook, ya heard?)
2 Tb. mayonnaise
2 tsp. red wine vinegar
4 oz. canned pimentos, drained
1 small onion, grated (we had to sub in rehydrated dried onion due to a complete lack of onion in my house, which is weird)
4 cloves of garlic, worked into a paste with kosher salt (kind of like what I did way back when)
½ tsp. smoked paprika
Hot sauce, to taste (Frank's Red Hot  was our choice)
Freshly ground black pepper, to taste
Crackers for the snacking

Mix the red wine vinegar and the pimentos together. Mix remaining ingredients together and add red pepper mixture. Taste and adjust seasoning. Cover and refrigerate before serving to blend flavors. We managed to wait all of maybe 45 minutes before digging in and it was wonderful. The next day, though, I got a text from Kirst and she had eaten some of her portion and it was even better. I was already snacking away and it really is. So if you can help it, make this the night before or early in the day and go do something else and then eat it. It's worth the wait.

Mint Chimichurri

What goes great with grilled burgers? Chimichurri. Lamb loves mint, so even though the original recipe does not have mint, but mint + lamb = perfection. The first chimichurri I ever had was with mint, so why not? I added in all of the optional spices and it really pops.

Mint Chimichurri Sauce modified from Closet Cooking:

Makes 2 cups

1 c. mint (packed)

¼ c. parsley (packed)

¼ c. cilantro (packed)

1 Tb. fresh oregano (chopped, optional)

4 cloves garlic (peeled)

1 tsp. red pepper flakes

¼ tsp. cumin (optional)

¼ tsp. hot smoked paprika (optional)

¼ c. oil

2 Tb. white wine vinegar

½ lemon (juice and zest)

Salt and pepper to taste

Puree everything in a in a food processor. Put on food. This is awesome with lamb, but would be great just on toast or a veggie packed sandwich. It is full of ridiculous flavor.

Chicken Paprikash

This recipe comes to us from Aaron's dad. Again, this is a recipe Aaron first did awhile ago and I forgot to blog about it. It's been done multiple times since then and is really, really tasty.

Chicken Paprikash modified from Betty Crocker:

Serves 4

2-2½ lb. chicken breast
1 large onion, chopped
1 pepper (your choice of color), chopped
Salt
Pepper
1 Tb. paprika
15 oz. can tomato puree
1 c. sour cream

Saute the chicken, onion, and pepper, add the puree and paprika and simmer until chicken is tender. Add in sour cream and serve over egg noodles.

Simple, delicious, and it looks like you took a lot more time than you did.