August 2012 Cookbook of the Month, Planet Barbecue: Beef, Veal, and Game, Pork, Lamb and Goat, Ground Meat
- L.Nightshade Jul 31, 2012 11:49 PM
Please use this thread to report on dishes from the following chapters in Planet Barbecue:
Beef, Veal, and Game, pages 115 - 190
Pork, pages 191 - 264
Lamb and Goat, pages 265 - 304
Ground Meat, pages 305 - 350
When you report on a recipe, please look to see if anyone else has reported on the same recipe. If someone has written about it, please hit the reply box within the initial report. This way, all of the reports on a dish will be grouped together. If no one has yet reported on a recipe, then hit the reply box in the original post at the top of the page, or the "Reply to original post" at the bottom of the page. You will then be starting a new a new recipe to which others can reply.
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Kofta, Ground (beef) Kebabs with Cumin and Mint pg. 328
This was a big winner for us, despite some substitutions. Whole foods was out of ground lamb so we subbed Grass Fed Ground Beef. Also, we bought 90% ground beef without reading the "Just the Facts" on pg 329 stating the secret to moist kofta is using 15-20% fat content. I added a little EVOO to the meat as I mixed it to make up for the fat and that seemed to be fine.
So our ground beef was mixed with onion, mint, clantro, salt, cumin, paprika and pepper. I didn't have flat metal skewers, so I just shaped the meat into torpedo-like shaped and sent them out to the grill. My husband grilled them on the Weber and we served them with buttered Naan, a onion and tomato salad, and the green herb chutney and Saffron Chicken Tikka on pg 399. Although Kofta and Indian may seem a stange match (and it was), logistically I wanted to get more than one meal from one big fire. But the Green Herb Chutney went well with the Kofta and I prefer Naan to pita as flatbreads go.
This was delicious. SO good, in fact, no one would eat the chicken and it (the chicken) just seemed too floral and prissy in comparison to the big flavors of the Kofta. One note, it was a tad salty, which may have been measurement error on my part, but I never find things too salty and usually have kosher salt at the ready when I am eating. But this was just on the verge of too salty for me. But, didn't stop anyone from gobbling it up.
A definite repeat for us. And I even bought the flat metal skewers to do it right next time.
Ground Lamb Kebabs with Cumin and Mint (Kofta), p. 328
Greeneggs has already described the basic recipe, so I'll just note what I did differently. I used ground lamb, and some parsley in addition to the cilantro and mint. The parsley is in the recipe, or he says you can just use a little more cilantro and mint. I had all three, so I went for it. Instead of making kebabs out of these, I shaped them into four patties, as for hamburger. I did not make any of the suggested relishes. I grilled two patties on my mini green egg, and froze the remaining two for another day.
I ate one patty on a bun, burger style, and one plain with sliced ripe tomatoes. Delicious either way. I did not find them too salty at all. I've made other kofta recipes before, and I always love them, but these were particularly good. I think it is the mixture of herbs that sets them apart.
Kofta, Ground Lamb with Cumin and Mint, page 328
We too really enjoyed this kofta version which is quite similar to the Rhoden version I have been making for the last year. But, we had some "instruction" issues. As Green states above, all the ingredients are mixed together and then you are instructed to make sausages around a flat skewer. FAIL! So some background.... I bought a whole lamb last Fall and used two remaining packages of lamb to make this dish. I cut the shoulder steaks into cubes, tossed them with the aromatics and let this all hang out in the fridge. Then I ground the meat with the aromatics on a course grind. Again, back into the fridge to firm up since our kitchen was bloody hot tonight. No matter what I did with this meat mixture, there is no way it was going to stay on that skewer. As I made skewer no 2, while no 1 rested over a sheet pan, no 1 collapsed. I then took the meat, dumped it onto some paper towels, pressed another towel on the top, back into the fridge, with an equal level on failure. I was now VERY hungry, so I made some 3" torpedoes and grilled them on a grate.
What is the problem? Is there not enough fat in my meat?
I had 1lb 3oz of meat. I increased the herbs because that is always our favorite part. I did use three herbs: cilantro, mint, and flat leaf parsley. We really enjoyed the flavor. Served with Spicy Turkish Tomato Salad [page 327], Simple Moroccan Hot Sauce [pg 414], home made pita I had in the freezer, and some zucchini fritters. I lost energy before making the Onion Relish.
Australian Lamb (Not) on a Shovel pg 283
Okay, so I didn't grill this on a shovel, but I did use Australian Lamb! I saw some beautiful Australian Lamb chops at Costco and decided to find a way to grill them. This very simple preparation worked beautifully. I slathered the lamb chops with olive oil, mashed garlic, salt and pepper and mint (my sub for the optional rosemary) while my husband prepared the charcoal grill. We didn't have wood chips, but threw on a few sticks from the yard when we put the lamb on. Went with the rather pedestrian option of direct grilling on the grate, rather than the shovel. I also sliced some zucchini and red onion to grill at the same time. The veggies went into a quinoa salad to eat with the lamb.
This was delicious. Very simple, but captures much of the elemental appeal of grilling. Simple, fast, unfussy, delicious.
Turkish "Meatball" Burgers p. 312
My first from "Planet Barbecue!"
"Turkey's answer to the burger", according to the book. Bread, beef, onion, salt and pepper*. What makes these different is that you make a paste of the white bread with water and knead it -- for 3 to 5 minutes! with the meat and other ingredients. This makes a spongy and fine textured mix. I know that wet bread and sponginess don't sound appetizing -- but try it -- they really are different delicious little things! They are small, 3 inch squares, 1/2 inch thick (before cooking.) This allows you to drop more than one into a pita, I suppose, surrounded by vegetation. (That's what we did.)
The recipe called for pickled peppers and lemon juice, I sprinkled capers around in the pita instead.
Many of them rolled out during consumption :) but the flavor was right with the meat.
* I did use an optional bit of minced garlic, glad I did -- we really liked these and would do again.
Oh! edit -- my grilling is limited -- these were done under the broiler -- think how much better they'd be grilled!
Mayan Pork Chops (Poc Chuc), page 225.
There are several steps to this dish, so it was nice to have Mr. NS tending the grill while I worked on the salsa and the accompaniments. The pork chops brine briefly before cooking, in a generous amount of salt, and covered with water. While they were brining, the onions for the dish, and the vegetables for the salsa, were set on the grill. I opted for the Grilled Tomato Habanero salsa, and my report is here:
Once grilled, the onion is sliced and tossed with "sour orange" juice. Not having that, I used the suggested replacement, a mix of orange and lemon juice. This mixture is "highly seasoned" with salt.
While the pork was on the grill, I thinly sliced cabbage and radishes. When the pork was done, it was placed atop the cabbage bed and radishes are tossed over. Then chopped cilantro gets stirred into the onion mix, and that goes over everything. Avocado slices go on top. I served the salsa at the table.
Well, that's about it, except to say, delicious! Loved these flavor combinations. It really is a whole meal, and a very attractive one.
Mexican Grilled Beef (Carne Asada), p. 127
The author states that this is more of a "broad blueprint" than a recipe, and I approached the meal with that in mind. Which is to say, I mostly just made it like I usually do. One thing in the recipe that is different from my usual method is that Raichlen has you grill poblanos whole, and then slice them into strips. I usually slice them raw, then grill them. This time, I did it his way, and it worked out well. I let the skins blister and char, and then slipped off the skins before slicing. He doesn't mention skinning the peppers in the recipe, but I thought they would be better that way. Along with the poblanos, you grill some rounds of onion and whole scallions. These are sliced after grilling into 2" pieces.
As for the meat, Raichlen seasons the skirt steak with salt, garlic powder, and black pepper, noting that the last two are optional. I omitted the garlic powder, which means I seasoned the skirt exactly as I always do, with just salt and pepper. Raichlen then has you grill the meat for 3-4 minutes per side on a hot fire. I was using my Big Green Egg at full blast, which is extremely hot, so I reduced the grill time to 2 minutes per side, which gave me a range of doneness from medium-rare at the thicker end of the skirt, to medium-well at the thinner end. He then has you heat the corn tortillas briefly on the grill. The meat is sliced across the grain just before serving.
Raichlen lists a number of accompaniments to go with the tacos, along with recipes for them. I made pico de gallo and guacamole, but did not look at the recipes in the book. Looking at them now, he uses more lime in his pico, and I put salt in, where he does not. In the guac, I use less onion, no garlic, and less lime than he does.
It should go without saying that I enjoyed my dinner, as I pretty much made the dish just as I like. I do think that this is a solid blueprint. The seasoning and cooking technique make a lot more sense than what we saw a couple months ago in the Homesick Texan.
Moroccan Lamb Chops w/ Harissa and Cumin, pg. 281
We really liked these lamb chops (simply seasoned with cumin, salt & pepper and direct grilled over coals), the harissa less so. But largely I think that's because in a stupendously stupid menu planning move I also made the Moroccan Grilled Pepper Salad (from pg 62, reviewed on the appropriate thread) which has similar flavors, and which we just plain preferred, so the harissa languished.
Anyway, the harissa is easy enough, grate two split tomatoes on a box grater, add minced preserved lemon, red pepper flakes, ground cumin, veg oil (i used olive), and s&p. That's it. One thing, we found this a bit too moist, i think it would be better if the tomatoes were seeded before grating.
Here are the chops before and after grilling, with the harissa in the little side dish.
Serbian Stuffed Pork Loin (Loin Chops), pg. 209
Sour Cream Cucumber Salad, pg 211
I made this just because I had the ingredients on hand. Well, actually i didn't have the center cut pork loin, but i did have two center cut loin pork chops. So I adapted the recipe by butterflying the chops, pounding them until flattish, and then stuffing them as called for with Dijon mustard, a 1/2 slice of cooked bacon, a thin piece of ham (actually prosciutto), and some grated cheese. Closed the book, and cooked them over direct heat on the charcoal grill. Very nice, and very easy. Can't remember where I saved the picture to, but trust me these were handsome, as pork chops go.
Sour cream with cucumbers, how retro! OK, not completely, since I used low-fat sour cream (got to love that oxymoron). But really we enjoyed this little salad quite well, and thought it went perfectly with the pork chops, as recommended.
Romanian Garlic Steak, pg. 135
We had this last night for dinner, and both thought that this marinade was a great foil for the flavor of the grilled beef. I used top blade steaks, rather than the prescribed flank or skirt steak, other wise I followed the recipe pretty much exactly, and really I think this method would work on any full flavored beef steak.
It is very straight forward: pat steaks on both sides with s&p, plus sweet paprika (I used a good Hungarian sweet paprika), sprinkle on garlic that has been "minced fine as dust", cover with minced parsley, drizzle with oil, marinate for at least 1 hour up to 4. Mine actually marinated for about five hours. Grill over direct heat. Flavorful and robust, we enjoyed these with a grilled onion and pepper salad, and some good sting beans simply steamed, and all was well last night in QN land.
Nuri’s Ribs: Grilled Baby Backs with Sweet Soy Glaze – p. 238
Back ribs have to be one of our summer grilling favourites and since this dish was quite different than our house ribs, we were keen to give it a try as our inaugural recipe from this book.
I found the recipe online so I’ll paste the link here to save time on describing how this all comes together:
mr bc made this all on his own and, he followed the ingredients and method to a tee to be sure he was true to the recipe. We were both skeptical about the fact that the ribs weren’t seasoned with a rub prior to cooking however, this turned out great. We really enjoyed the sweet-salty flavour of the reduced kejap manis (I was able to find the ABC brand recommended by the SR). This was a very nice change of pace for us. I served this with a grilled zucchini dish from one of my new favourite market cookbooks, The Farm and, a quinoa Tabouleh. Happy to recommend this one.
The zucchini definitely stole the show tonight and I’ve pasted a link to my review of the dish in case anyone is interested: http://chowhound.chow.com/topics/7995...
re: blue room
LOL. I've been realizing what crazy rich food we've been eating lately, so goat kabobs tonight (leaner than stuffed pork chops anyway) and then we are going to have to do some serious fish and chicken meals around here and maybe some Indian veg food (the only vegetarian meals Mr. QN will deign to eat).
Mexican Guacamole, page 131.
Made as written, nothing too different from my regular guac, except, to my taste, much too much onion! I also thought it was a little stiff. I prefer to make it with roasted tomato and peppers, which add a bit more liquid, and make a softer consistency.
Puerto Rican Pork Shoulder p. 197 ... and ... Sparkling Barbecue Sauce p. 198
Again, can't grill but still (I hope) getting a good idea of the flavors.
Well, this was easy -- I followed instructions (and ingredient list) for preparing the meat, slipping slices of garlic and some oregano into small slits cut into the roast, all over. Then a rub of dried oregano, salt, more garlic (granulated this time), dried sage, and pepper gets sprinkled on. Then pat on some olive oil.
Then I simply dropped this 15 minute project into the slow cooker and left it there on low overnight.
Succulent and falling off the bone -- served with his optional
Sparkling Barbecue Sauce. (next page)
This is made with 7UP, Kraft BBQ sauce, ketchup, liquid smoke, and black pepper -- yes, simmer that down a little and it's just as sweet and tangy as it sounds. The author says soft drinks are commonly used for sauces "throughout the Spanish speaking world". 's alright with me!
Since it was done in the slow cooker, I *also* have wonderful juices from the meat -- as well as the separate bbq sauce.
re: blue room
Hey blue room, I have a couple questions...
Did you use skin-on pork? I see the recipe calls for that, but I just have a regular pork shoulder. I've never seen it around here with the skin on.
And, do you think the pork would be good without the sauce? It would be cooked on the grill, so I wouldn't have the lovely juices that you got. But I really don't like, 7up, ketchup, barbecue sauce or liquid smoke. So I have a feeling I wouldn't like that sauce!
Our pork roast did not have a lift-off lid of skin and fat like in the book. I can see now why you'd grill a piece of meat with that perfect protection in place, with flavorings tucked underneath. (I can also hear myself grumbling about the price per pound!) I just made the little pockets right through the thin fat layer. Using the slow cooker, I didn't have to think about losing moisture. He does say grilling can take up to 4 hours -- without some cover (foil?) or plenty of basting, the meat would dry out.
It was just fine without the sweet BBQ sauce, but again, it was nice and moist. I looked around a little on the 'net -- If you don't like regular tomato based sauce, and don't have juices, you could maybe try something like the sauce here --
it sounds a little stark to me, but I like cotton candy!
re: blue room
Puerto Rican Pork Shoulder (Lechon Asado) page 197.
We did this pork shoulder last night over an open fire burning madrona wood. I did not make the suggested barbecue sauce, as it didn't appeal, so we just had it straight. No granulated garlic, so just put the herbs, salt, and pepper in a mortar with chopped garlic, and pounded the heck out of it. The rub was delicious, and I loved the color and flavor that the annato oil imparted to the meat. We are away from home, and didn't think to bring a meat thermometer. So the only difficulty was cooking time. It's hard to regulate the heat in an open fire; Mr. Nightshade opted to place the grill high over the flame, and cover it with an old metal dome. We took it off once, at about two hours (our roast was a lot smaller, maybe 3 pounds or so, and had no bone and no skin), and it was still too bloody, so we had to put it back on for another half hour, and munch on a salad in the meantime.
The photos show the annato oil simmering, then being brushed on the pork; the cooked pork (and corn); and a slice. The light is poor here, and it was night when we finished (but with a lovely blue moon). Mr. NS thought that it should be more like pulled pork, just falling apart. It wasn't that, it was an easily sliced roast, which was OK with me. I think pork tacos are in our future.
We too *approved* this recipe for sure! Ours happily was falling apart because I'd done it in the slow cooker. Still, I'd have preferred some nice fragrant hardwood.
I've never used annato oil -- just spent a few minutes reading about it. I didn't know it added flavor as well as color. Happened to see this -- interesting http://www.cookistry.com/2010/10/egg-...
Peri-Peri (Piri-Piri?) Goat Kabobs, Pg 303
Spicy kabobs are favorites of ours, and over the years we've tried lots of different main ingredients and who knows how many spice rubs & marinades, but somehow never goat (which we also like, but usually in a curry). So, when I initially flipped through Planet BBQ this recipe title caught my eye, but not having any piri-piri on hand, I put off making it.
Well, ya know, by now I should realize that reading the recipe is an essential step; there's no piri-piri in this thing. In fact the spice rub is a fairly straight forward mix of cayenne, paprika, pepper, salt, coriander, garlic & onion powder. Doesn't get too much easier, and no "exotic" ingredients at all.
My only deviation was to toss the meat cubes in the spice rub, about half the rub for my scant 1 lb of meat, in the morning and let them rest that way until the evening (original recipe has one skewer then douse with the rub) when I skewered them and the onion slivers and then basted with a little oil then grilled as directed. It all worked fine.
We totally loved these. Of course, we like spicy kabobs, and we like goat meat. The goat flavor really came through, which was a plus for us. The texture was similar to a good grass fed beef, and cooked to about medium, these were tasty, plenty moist, and yet with a lovely char to the edges. We will definitely have these again soon.
After my experience with the "harissa" in the Moroccan lamb recipe, I was leery of the accompanying tomato sauce that SR recommends. so made only half a tomatoes worth. Ha! half way through dinner I fond myself chopping up the other half of the tomato, and throwing together another batch. It went very well with the meat, and it also complemented our simple onion pilau and plain grilled cousa sides, all in all a lovely note in a very good dinner.
re: blue room
Thanks BR, my post is now amended to give the correct page number.
SR gives lamb as an alternative to the goat. but now that you mention it, i guess goat qualifies as an "exotic" ingredient....what can i say, somehow i'm pretty out of synch with these things.....it gets me in trouble all the time......
Bratwurst with Curry Sauce p. 344
Woowoo -- if this looks even a little interesting to you, give it a try! It's called also Currywurst, it's a happy German street food, it's fast and good.
I couldn't get bratwurst, settled for a mild chicken & kale sausage from Whole Foods. A mild sausage is just right, I think. (The book says "...white veal sausage" , "weisswurst" "cooked or uncooked". Pretty flexible.)
The sauce is chopped onion and mustard seeds lightly browned in oil, followed by curry powder, black pepper, nutmeg, aniseed. A cup of ketchup is added, then everything simmers 5 minutes or so 'til thick.
I'd call this sauce a "more-than-the-sum-of-its-parts" sauce.
I pan-fried the chicken & kale sausage and topped the sliced links with the sauce.
re: blue room
I'm putting it on my list. This sounds like something Mr. MM would love. Unfortunately we are working (and living) in different states right now, but when we're together, this sounds like something we need to try. The plus is ready-made sausages. This would be really simple to put together, so I could do it while visiting him, even with very limited cooking equipment. I could carry the spices with me, and everything else we could get there.
re: blue room
This is great Blueroom. We are going to grill spicy chicken sausages made with broccoli rabe this coming Sunday. Now I have a sauce recipe thanks to you. I'm going to have to use fennel seed instead of anise because that's what in the pantry but I think the flavors of the sauce and sausages will "play off" each other well. You didn't use rolls I see...
re: blue room
[Bratwurst] with Curry Sauce, Pg. 344
As I said I would, I used spicy chicken with broccoli rabe sausages for this recipe it we thought it worked out just dandy. There were a few minor adjustments I had to make such as using ground Coleman's mustard instead of mustard seeds but that's a recipe alternative . I used peanut oil, hot Madras curry powder, minced fennel fronds, and topped off my scant cup of TJ's organic ketchup with a couple of teaspoons of mild Ro-Tel. The sausages were grilled on an indoor grill pan. We also grilled hot dog rolls - since when did Pepperidge Farm reduce the size of these rolls to miniature? - but because they were so small I simply laid a sausage on top then ladled that fab sauce over. Lip-smackin', that was. Thanks BR, that sauce is definitely repeatable.
The side dish was a potato/green bean/corn salad with the Cilantro-Lime Vinaigrette on page 22 from Raising the Salad Bar.
Buenos Aires Garlic Butter Beef Roulades pg. 176
It is a bit of a stretch to write up this recipe, since I didn't use tenderloin, and I didn't make roulades. But something about this compound butter caught my eye; the garlic-parsley-Worcestershire combination I knew would work on beef, and the added lemon juice/zest sounded pretty good too. So I made a 1/4 recipe, which came together fine, froze it as directed, and used a small amount (maybe 1 tsp each) to top two simply grilled flat iron steaks. Very nice.
Sweet-Sour Mint Sauce p. 269
Pile on the derision, but I'm a fan of lamb with mint jelly. (Our author this month uses the word "afflicted" in connection with this !)
So I saw his recipe for the grown-up version, and tried it. It's got butter, garlic and ginger, Worcestershire and vinegar, chopped fresh mint and mint jelly, salt and pepper. Shortly, after a few cooking stages, I have a sweet-sour concoction. It's good, but with an already seasoned, garlicked, and grilled piece of lamb I wonder if it's worth it--some plain mint jelly might do.
HOWeverrr -- cooked 'til thickish I can certainly imagine this on some lamb meatballs, it would make them special.
Not much to see, but here's a pic of the strained sauce.
Puerto Rican Grilled Pork Chops – p. 224
I came here to post so certain that I’d seen someone else’s review of this recipe but I don’t seem to see it here. This appealed for its dead easy prep…perfect for a hurried weeknight. Chops are brushed w evoo then rubbed w a mixture of salt, oregano, garlic powder, pepper and sage. The chops cure for 15 to 30 mins prior to grilling. A recipe for annatto oil is also provided and though my intentions were good, when I couldn’t find my annatto seeds within 5 minutes of the search commencing, I decided to call abort the mission and simply serve the chops naked! There’s also the option of serving these w the “Sparkling Barbecue Sauce” from p. 198 of the book. I looked at that recipe on the weekend and it just didn’t appeal to me. It seemed as though it would be very, very sweet (combines ketchup, bottled sweet bbq sauce and 7up). These chops were good. Nothing groundbreaking but they definitely made for a quick and satisfying weeknight meal. I did like the oregano/sage combo. It wouldn’t have been an obvious combination for me yet it added an enticing je ne sais quoi flavour to the chops.
Puerto Rican Grilled Pork Chops, p. 224
Oh, I never reported on this!
I ordered a half a pig and the first night that it came home we fired up the grill and made this recipe. The pork chops were 1 1/2" thick, bone in with a nice fat cap. These pork chops were really delicious, and the annatto oil gave the pork both a lively color and flavor.
Kansas City Style Spareribs, pg. 227
Bourbon Brown sugar Sauce, pg 229
What can I say, we are loving this book. It really suits the way we eat in August, some kind of grilled food accompanied by simple vegetables. Last night was these ribs, plus steamed summer squash, some tomatoes so good they didn't even need s&p, and smash roasted new potatoes flavored w/ oil infused with sage & thyme. Oh summer!
So the ribs, I was making one rack and halved the recipe for the rub which is a pretty standard sugar (brown in my case) + paprika +salt+lemon pepper (mix of white & black pepper + lemon zest in my case)+granulated garlic. My ribs got rubbed in the morning and cooked in early evening, so probably were in the rub for about 8 hours. If I were making this again the only thing I would change is to reduce the sugar to be in proportion w/ the salt, we just prefer things a little less sweet.
I cooked these using the indirect heat method on a Weber charcoal grill. They took about 1 hr 45 min in all, and I did apply the cider (I used hard cider, sweet cider isn't in here yet) + bourbon spray as directed.
Served with the Bourbon Brown Sugar sauce, of which I made a 1/4 recipe. This little BBQ sauce was surprisingly nice, especially for something made pretty much from condiments and pantry staples. It went together easily and we enjoyed it as a dip for the meat, and oddly enough it tasted rather nice with the roast potatoes too. Like the spice rub for the meat, the only thing I would change is to reduce the sugar by about a quarter. One note, the bourbon flavor really comes through, even after the 10 minute simmer, which was a plus for us, but might not be for everyone.
Here are the ribs just after grilling, and before cutting.
I'm no where near the rib master you are, but we did enjoy it. If you have a chance to make it I'll look forward to reading your evaluation. After dinner last night Mr. QN asked me "So how many other rib recipes are there in this book? Could you make them all?" Guess he liked dinner!
Belgian Pork Rolls with Chutney, Mint, and Bacon p. 258
This calls for pork tenderloin slices, pounded, but I used pork chops, pounded thin. Easily put together! Spread some mango chutney (I used Major Grey's) and a mint leaf on each meat 'flat', then roll up, wrap in bacon, and grill. (I broiled.) I always par-cook bacon for wrapping or topping other meats, I do it in the microwave.
Couldn't be nicer little cigars!
re: blue room
Belgian Pork Rolls with Chutney, Mint, and Bacon, Pg. 258
We made a deconstructed version of these tasty rolls last night and absolutely Loved the fascinating combination of flavors. Mint, chutney , bacon - great idea.
Instead of wrap and roll we went for burgers in A flat. Using a pound of ground dark meat turkey, small soft rolls (larger than a slider/smaller than a regular burger bun) G made 7 burgers to fit (the buns) which were sliced then grilled in the bacon fat on a grill pan.
To assemble I slathered Sriracha mayo on the grilled sliced side of each bun, placed a grilled slice of bacon on that, a burger on the bacon, then a schmear of chutney, a large mint leaf on that, and capped it with the top grilled bun slice. Magic. Salty/minty/meaty/sweet and smokey. Five easy pieces.
Served with the Turkish Tomato Salad and the best of ear of corn yet this summer.
re: blue room
Belgian Pork Rolls with Chutney, Mint, and Bacon, page 258.
I guess I forgot to report on this when I made it. It was on my mind ever since blue room posted, so I finally bought some mango chutney. We had mint in the garden, and bacon in the fridge, pork leftover from the bacon cheese roulades, so off I went. I can't remember if the recipe calls for toothpicks or skewers, but I did use skewers. I should have taken a clue from blue room and par cooked the bacon. Although it seemed to work fine with the previous roulades, it was a little limp in this one. Still tasty though. I served a couple of these along with some slices of grilled chicken, and saved the remaining rolls for future lunches.
Spicy Turkish Tomato Salad, page 327
The garden is producing a lot of tomatoes right now, and they are so good this year. I am always looking for ways to use as many per day as possible. This salad was a perfect accompaniment for tonight's koftas.
Tomatoes are diced with the seeds and skin and then you add some diced onion, hot green peppers, flat-leaf parsley, Aleppo peppers, olive oil, lemon juice, and some salt. I don't remember why I bought Aleppo peppers, but there they were in my spice pantry.
This salad was so perfect with the Koftas. It had some kick but not too much. We each stuffed a kofta sliced into some pita and stuffed as much of this salad in there as possible. The surprise was the Aleppo flavor which so different than the peppers that I have used in the past.
A clear winner!
This salad sounds terrific, SMT.. We got a stupendous amount of tomatoes in the CSA yesterday and now I know what I'll do with the heirlooms tonight. (No tomatoes in the garden this year, alas). Main will be a chicken salad from RTSB but I think it will work as I was just going to make an ordinary Caprese, plus I have all the nec. ingredients including the Aleppo pepper from Penzey's, which I Love BTW.
Complete Aside.... how are you enjoying the Wilson Farm CSA? I look at the board each week and it appears that you have been receiving some nice selections. Are you finding the produce to be freshly picked and as good as the farm stand?
Hope you enjoy this salad as much as we did. I am making it again tonight to have with the leftover koftas.
We're loving the CSA. Yes - fresh everything... here's the link for this week's share. Almost doubles of everything
What it doesn't say is how much. There's more than we can keep up with. I had to freeze almost 3 lbs of the tomatoes - plus I used 3 large heirlooms last night - plus there's still a huge colander full. Making sauce with most of it.
I know we'll love the salad. Thanks for reporting it !
Spicy Turkish Tomato Salad, Pg. 327
Well of course this salad looked appealing when SMT posted her report. I made it on 2 August and just never made my report. My notes say that we followed the directions explicitly (I used Penzey's Aleppo pepper, Vidalia onion, and jalapenos) and served the salad with blue cheese stuffed burgers made with a combination of ground dark meat turkey and pork on soft rolls.
Bratwurst “Hot Tub” Variation: Bagna Cauda – Italian Sausage “Hot Tub” pgs. 341 – 343
I fully intended to make the Bratwurst with Curry Sauce that blue room reviewed up-thread however, when I got home from work we realized that mr bc had accidently defrosted hot Italian sausages! A quick search on EYB for a “Plan B” landed me here, on this recipe. The author provided two variations on the bratwurst dish, this one and a chicken sausage with apples and cider. We enjoyed this dish so much I’ll definitely prepare the other versions.
Since time was tight we did not use the wood chips/smoking method, instead we just skipped that and followed the direct grilling method. Here’s how it comes together: peppers and onions are sliced and skewered. Sausages are placed on the grill. Butter is placed in an aluminum foil pan, which is then placed on the grill, to melt the butter. Butter is then used to baste the veggies. While the veggies grill, wine is poured into the foil pan to provide the “hot tub” for the veggies and sausages as they come off the grill. The only adaptation I made was to add some fresh garlic to the butter along w some fennel seed.
I have to tell you, as this stuff cooked and simmered in the wine the aromas wafting off the grill were drool-inducing!
In the master recipe, SR has you spread mustard over your grilled/toasted buns however that didn’t appeal to us for our Italian sausage. Instead I decided to drain off all but about ¼ cup of the wine mixture then pour in a little marinara sauce. I also did a rough chop on the veggies and sliced the sausages then piled the mixture atop our grilled buns. We served these open-faced with a salad alongside. Delicious and even though I was a bit concerned about the number of things mr bc needed to keep track of on the grill (he’s not a big multi-tasker), he had no problem at all and everything came together perfectly.
We really enjoyed this and I’m happy to recommend the dish and we'll see if we can't do the curried brats next week!!
Grilled Veal Chops with Sweet-and-Sour Onions, page 180
Like many people, I haven't purchased veal in many years due to factory farm methods of producing the meat. But last summer I met Mr. Mason. He has a small farm where he lets all of his animals roam about the countryside. Though I had only ordered a whole lamb from him, I decided to buy some of his veal once I saw the barnyard that they can hang out in.
But, the veal just languished in the freezer. I think I was just out of the habit of considering veal as a dinner option. Tonight that changed.
The bulk of the work is preparing and cooking the onions. Raichlen indicates a choice of torpedo, cipollinis, pearl or shallots. I chose the cipollinis. These are peeled without removing the stem and then put in a deep, heavy pan with dry red wine, balsamic, honey, and butter. The onions and sauce are cooked for 12-15 minutes. If the onions are done before the sauce is syrupy, the onions are removed and the sauce is reduced. Well, the sauce took FAR longer than 15 minutes to reduce. In fact, it took forever. Thank goodness I started very early.
Cooking the veal was simple and straight forward. Start a fire, spread the coals, cook the veal quickly.
The veal is put on a plate and then the sauce and onions are poured on top. The texture of the veal was very different since the animal actually moved around. To be honest, the flavor was much better. The onions were delicious, but I found the sauce to be far too sweet; cloyingly sweet. There was too much sauce and I probably used too much on the plate. It overwhelmed the rest of the plate.
When I tasted the sauce in the kitchen, my mind raced and I tried a bit dribbled over a blackberry. Now that was delicious.
So, in conclusion, I think I might make the onion dish again, but I would reduce the sauce ingredients, and reduce the amount of honey by half. And finally, this sauce is begging for some herbage. With the leftover sauce, I am going to try adding some fresh thyme sprigs or even rosemary. It just needs more savory for my tastes.
I am worried that this sounds like a negative review. It really isn't. This dish was a special occasion dish, but I think it could be even better.
Ground Lamb Kebabs with Turkish Hot Peppers, p. 334
How consistent of me! I see I made and reviewed them on the previous thread: http://chowhound.chow.com/topics/7982...
This time I used ground turkey instead of lamb. I forgot to make the paste with the Aleppo pepper and just tossed it into the meat straight, using the full amount for a pleasantly spicy effect. I used a generous portion of dried dill instead of fresh parsley, though in either case, I think the flavor mostly gets subsumed. I formed them into sausage shapes (made 11 oz ground meat into 4 sausages) and gave them a light coating of olive oil to keep them from sticking to the grill. I skipped skewering them because we find them easier to deal with and turn as little sausages. Skewering doesn't seem to buy anything, as far as we can tell.
Again, very tasty. They didn't have the bouncy texture I complained about before. Maybe due to using turkey instead of lamb? Not kneading it as much? (I was in a hurry.) Or just luck of the draw?
I made a shredded cucumber & yogurt salad as a side, which complemented them nicely.
Bazaar Burgers, p. 326
I made these a few days ago, but forgot to write them up. Partly because they were kind of forgettable.
Mix together 1 1/2 lb ground lamb with 1 chopped tomato, 1 or 2 chopped hot chiles, 2 cloves minced garlic, 1/4 c chopped parsley, 1 1/2 tsp salt, and 1/2 tsp pepper. Form into burgers. I didn't make the accompanying pepper & tomato skewers or the tomato salad.
These looked nice with the flecks of red & green from the chopped vegetables and herbs. And they
made for a perfectly nice dinner, just not memorable. Perhaps, as he describes, it's the freshly ground lamb that makes the ones served at the bazaar amazing. Also, my chiles that seemed hot when I tasted them raw seemed to lose all heat when grilled. I can leave the seeds in them next time, but really, I think I want some cumin, coriander, ginger, etc. mixed in as well.
Grape Tomato Salad (without grilled T-Bone steak) p.150
This is a pretty straightforward little tomato salad that is meant to be served with a nice grilled hunk o' meat, but I found this side to go with my Venetian Grilled Shrimp on p. 492 instead.
I have plenty of cherry and grape tomatoes of various colours ripening at the moment, so this worked perfectly.
The little gems are sliced or left whole depending on size, and dressed with scallion, oregano, s+p, olive oil, and balsamic vinegar. Great flavours to showcase summer's bounty. I can see how this would go beautifully with a nice charred steak. As it was, we happily mopped up any excess sauce with some crusty ciabatta buns.
Bacon Cheese Pork Roulade (Bolovani Punjeni Razjnjici), page 255.
I was inspired by blue room's account of the Belgian Pork Rolls above, but apparently not inspired enough to go buy or make mango chutney! I had, however, all of the ingredients on hand for this Serbian version.
Slices of pork tenderloin are pounded thin, then wrapped around a bit of onion, a bit of pickle (dill, in this case), and a bit of cheese (gruyere). They are rolled up, and cuddled with a half slice of smoky bacon. They looked quite appealing in a row on their skewers. Plop them on the grill for a few minutes each side. Fun and flavorful. These are traditionally served with kajmak, a clotted cream. A little dollop of sour cream served us just fine. They might be good with a tiny smear of whole grain mustard next to the pickle, too. A big hit here, Mr. NS couldn't stop raving. They were the main course (alongside a cabbage apple slaw with spiced pecans), but I think they'd also make great standing party food, as, once grilled they retain their little bundled shape.
Salt-Crusted Tri-Tip, p. 126
Well, this was more exciting than anticipated!
Prep is simple: soak wood chips in water to make a smoking packet, and press 1/4 inch of coarse salt over the fatty side of a tri-tip. Place the wood chips on the gas flame or coals, then grill the tri-tip salt-side up for 40-50 minutes. Turn it over, raise heat, and grill another 10 minutes or until center reaches 145 degrees F.
That was when it got exciting. With the salted/fatty side down, the fat dripped onto the wood chip packet, which burst into flames, despite the grill cover being down. We rescued the roast but got some bonus charred meat out of this episode. As for the direction of cracking the salt glaze while it was on the grill? Not a chance!
But despite the adventure, the center of the roast was moist and tasty. And even the extra-crispy bits on the ends were tasty enough to eat.
Will we do it again? Maybe, but if we do, we'll be sure to set the smoking packet off to the side so that the hot grease doesn't drip down into it!
Yogurt-Marinated Lamb Tenderloin [Leg] Kebabs, p. 298
These were fabulous, even though I over-cooked the kebabs (first time using new gas grill which is FAR hotter than my old charcoal one). Also first time using my fancy Steve Raichlen flat skewers which I like a lot: I know several people who will be getting them as presents for their next birthday. :)
Marinate kebobs (I had gorgeous hunks of what was described as round from the leg) in yogurt, tomato paste, lemon juice, garlic, Aleppo pepper (since I also have Maras pepper, which is Turkish and since the recipe is from Turkey, I used Maras), oregano (I omitted since I hate it and there are plenty of other flavors happening), olive oil. Scrape off marinade, skewer, and sprinkle with lots of kosher salt and paprika (he says get it really crusty). I used half-sharp paprika and a restrained amount of kosher salt. Even though I overcooked these, you can see from my plate they were exceedingly juicy. Will make these again very soon. Served with Turkish-style green and wax beans (long-braised) and a dollop of Greek yogurt, and wished I had some rice or something to soak up those lovely spicy juices. (He has you serve these kebabs on lavash but I actually think all the juices would blow out any flat bread the second you picked it up.)
I used the recipe from the current version of Cooks Illustrated but didn't like it much -- much too watery and too sweet. The one thing I like was that they had you add a very small amount of baking soda to water and cook the beans in that (with the sauteed onions and garlic) for 10 minutes before adding any tomatoes -- something about the alkalinity breaking down the beans faster so you can braise them for only around an hour instead of around 2 hours. It it also seemed to keep the green beans a bit greener. But I would recommend the recipe at the almostturkish blog, maybe using the CI method (1 tsp baking soda for 1.5 pounds of beans). I skip both sugar and tomato paste because they make it too sweet for my taste, and I always serve with a lemon wedge to squeeze over. These are better the next day at room temp (I love that) and freeze well. They take well to yogurt or some feta crumbled over. I have been known to dissolve an anchovy or two into the braising liquid for a little extra umami. I make a lot of this at this time of year!!
We had this last night for dinner, and really enjoyed it. Just two points--no Aleppo or other Turkish pepper on hand so used the optional chili flake sub, if I make this again, and I probably will, I'll go out of my way to get the Aleppo pepper as chili flakes were a tad too harsh for this. And we had this with a Greek salad and some Lebanese style pita (kind of a pan-Ottoman meal), which worked for us, pinch a little bit of salad, a piece of meat, in a corner of bread and voila the perfect mouthful.
Beer Marinated Lamb Steaks Grilled over Herbs and Spices, p. 279
Made this last night. It looked interesting to me and different from what I would usually try. I considered the the Moroccan Lamb Chops with Harissa and Cumin, which is exactly the kind of thing I would usually try, but decide to go with this recipe instead, just because it different (for me).
The recipe calls for lamb steaks or lamb chops. I had a rack of lamb, which I broke down into chops. The only disadvantage to doing this is that the chops from one end of the rack will be thinner than those from the other end, so you have be vigilant with your grilling. The chops get marinated in a mixture of mustard, onion, garlic, fresh rosemary, wheat beer, lemon juice, and olive oil. I had to make this gluten-free, plus I've never really liked wheat beer, so I chose a gluten-free lager instead of the wheat beer. Marinating time is long - 4 hours to overnight.
You then need to combine together a mix of herbs and spices, which get tossed directly on the coals when you put the lamb on (and some more when you turn it). The mix consists of coriander seeds, juniper berries, dried rosemary, bay leaves, dried oregano, and dried thyme. The dried herbs were problematic for me as I grow most of my herbs and pretty much never use dried. I didn't have any of the ones listed, except for oregano, and that was the Mexican powedered stuff. So I used some herbes de Provence and an Italian blend, which had been free samples that came in an order from Penzey's. These contained all the required herbs except for the bay, but it also meant I got a few other herbs included in my mix. I figured it wouldn't matter too much.
After the meat marinates, you remove it, and boil the marinade down to 1/4 cup. You then add veal or beef stock and heavy cream, and reduce some more. Season to taste with salt and pepper, and that is your sauce.
The lamb is grilled over high heat, 3-4 minutes per side (a bit less for my thinner chops). The "fire spices" are to be tossed directly on the coals just before you put the meat on, and when you turn it. I must have had too much wine, because I completely forgot to use them! After dinner, Mr. MM asked me what that bowl of seasonings was doing out on the counter. Doh!
The good news is that the lamb was still delicious. The sauce is pleasantly tangy from the mustard and lemon, and the rosemary goes remarkably well here. I served this with a couple handfuls of dark salad greens on the side, and let the sauce for the lamb do double duty as a salad dressing. A job it performed admirably. Since I liked the dish a lot, despite my error, I will make it again, and next time I'll remember to use the fire spices.
Ginger, Garlic and Honey Grilled Baby back ribs
The ribs r marinating and I will report back tomorrow
I followed recipe but cut it in half
for the ground pepper i used combination of long pepper and multi colored peppercorns
i tasted marinade-it tasted salted to me(i have been watching my sodium intake 4 hbp)
Thai Beef Steak Salad (Page 161?)
The page number is a question mark because PB has already gone back to the library, and this review is coming in under the wire.
This is a really fun recipe for a family group. With just two of us, it is a lot of prep work and leftovers, but still worthwhile. It calls for a marinade (ginger, garlic, chiles, peanuts, fish sauce); a salad platter (watercress, napa cabbage, Thai basil, beans, carrots, cucumber and tomatoes); and a condiment tray (sugar, lemongrass, more peanuts and chiles, green onions and limes). And a dipping sauce—pra hok, fish sauce or miso. Once grilled, the meat strips are dredged through the sauce by each diner and rolled up in a Boston lettuce leaf with as many of the salad ingredients and condiments as appeal and fit.
I made a standard Thai dipping sauce (sugar, vinegar, garlic and chile paste) rather than the other suggested sauces and used that instead of sugar standing alone as a condiment (just couldn’t get my head around sugaring my meat). And we found some of the accompaniments worked really well (watercress, tomatoes, cabbage) and others didn’t seem to add much (cucumber, beans). Because every bite provides a different set of tastes, the overall effect is very satisfying. Even without a starch or other dish, we left the table feeling full and looking forward to the leftover reprise.
Pork Kebabs "Dacho", pg. 247
I've been doing OK in the COTM cooking department lately, but way behind on the posting....does this happen to anyone else?
Anyway, we had these almost two weeks ago, but I thought it was worth mentioning them, just because they were good and they are a rare find in that there's no marinating or rubbing and resting involved, i.e. kebabs that can be made on the fly.
To do it you skewer pork cubes alternating with onion and bacon (I had less bacon than called for and just used a piece between every other or every third cube of pork and onion). separately mix cornmeal, paprika, salt and pepper in a separate container. Get your grill going. It was one of those rushed kind of nights and my charcoal fire was a little too hot when I started cooking, but no matter a little extra char didn't seem to bother these kebabs. After they've grilled to about 2/3 done, dredge with the cornmeal mix, or so the recipe instructs, but I found sprinkling the mix over the kebabs more effective, then return to the fire to finish cooking. That's it.
We had these with a simple Greek-American style salad and a quick pilau, all in all a very good quick meal.
qianning your photograph is magazine-worthy...just beautiful! My August COTM plans were foiled by unexpected business travel but this was a recipe I've tabbed and I'm excited to see your review. With any luck the warm weather will continue through Sept and I'll get a chance to make these. Thanks for reminding me, this looks and sounds amazing.
Dredging (or sprinkling, good idea) the kebabs with a cornmeal mix just sounds so odd to me. Some pizza places use cornmeal for sliding the pizzas off and back onto the paddles, and I dislike the gritty bits that cling to the bottom of the crusts. So I'm dubious about deliberating sprinkling kebabs with cornmeal to get crusty on the grill. How would you describe the resulting texture? How crusty/hard was the cornmeal?
Using cornmeal does sound odd, I kept thinking this might be a total fail, but we did like the results. Bear in mind though, Mr. QN likes almost anything that's a bit crispy/crunchy, and I love things made with cornmeal, so YMMV. I'd say the texture was bit like the crust on a skillet cornbread, although a tad thinner.
Lucknowi Lamb Chops, pg. 291
These really are special. I had wanted to make them all along, but for some reason green papaya was a scarce commodity around here all of August, whereas ripe papaya which we almost never see in these parts was everywhere. Finally got my ingredients lined up and made them over the Labor Day weekend. Anyway, as SR points out in the head notes, this recipe takes some effort, but it really does deliver.
The first marinade is a combination of garlic, ginger, green papaya, paprika, and salt. All worked to a paste in a mortar and pestle ( I used my micro planer to speed up this step). Mix the paste with some oil, and spread it over the lamb chops.
The second marinade is strained yogurt, mustard oil (I had only the very strong Chinese version of mustard oil on hand, so mixed it with some veg oil to cut the strength a bit--it was still pretty strong, and the vapors were pretty overwhelming, but once cooked, it tasted fabulous), lemon juice, coriander, cumin, & fenugreek. Mix that all together, and then add it to the chops. Marinate for 3-5 hours. Grill over direct heat, basting with melted butter.
No picture because as soon as they were done we pounced on them. Delicious.
Ground Lamb (beef) Kebabs with Turkish Hot Peppers- Vegetable Kebab Variation p. 336
This is a delicious way to enjoy meat-on-a-stick, one that I will absolutely be repeating.
The meat is mixed with a healthy amount of finely chopped vegetables: red pepper, onion, jalapeno, and parsley. I tossed in part of an orange bell to add colour and 'cause it needed to be used. The meat is also blended with minced garlic, s&p, and ground cumin. I did use ground beef in place of lamb, adding a few glugs of olive oil to make up for lost fat, and the beef worked just swell for us. The kebab mix is formed around the skewers into 7'' long, flattish pieces, which turned out to be much, much harder than I thought it would be. As soon as I would shape the meat over the skewer, it would plop right off again. After many attempts, I started getting the hang of things, and it really helped to hover over a large baking sheet and lay the skewers on the surface as soon as construction was finished. I had a few 1/2'' skewers that I used and the rest went on to small flat 1/4'' ones that I doubled up side by side. I placed them in a chilly location for a couple hours in order for them to firm up a bit before transfer to the grill. Once over the grill grate, the next challenge was turning the meat over without losing it to the flames...gentle rolling worked best in the end.
Even though I followed the size formation that Raichlan details, I ended up with double the amount of kebabs--not exactly a problem, as they were so delicious and colourful that the leftovers were welcome! There was little to no heat in the final product due to the wimpy jalapenos as of late, so next time some pepper flakes or a serrano might be in order. I would also double the cumin; its flavour was lost amongst all the veggies. No matter, this was gobbled up at the table, and my husband enthusiastically told me between mouthfuls I could make these any time I wanted.
I served this with a side of zucchini fritters, usually a big hit around here, but they were completely forgotten in the wake of these fabulous kebabs. Also made the recommended onion relish as a side (which was rather dry and would be better with sweet onions but paired nicely nonetheless) and the Armenian Stick Bread on pg 96. A really wonderful meal that had me dreaming of the upcoming summer.
Cartagena Beef Kebabs, p.172
Another huge hit from Planet Barbecue! These highly-flavoured kebabs really hit the spot for a meal of Colombian grilled foods.
Cubed sirloin is marinated in a paste of dijon mustard, tomato paste, lime juice, oil, paprika, cumin, sugar, and pepper, then threaded onto skewers with alternating squares of onion and green pepper, and finished with a single small new potato and cooked to desired doneness.
This was a wonderful blend of tangy and earthy flavours that was very well received by all diners. A Definite repeat, and soon!
Served with grilled arepas with salsa and grilled finger bananas-a lovely combo.
Shepherd's Tacos-Tacos al Pastor p. 212
I've made it an unofficial quest of the summer to find the best recipe for tacos al pastor. While this recipe isn't the front runner, the method sure is!
Pork loin is sliced very thinly and marinated along with plenty of sweet onions in a paste of achiote, guajillo chiles, vinegar, tomatillos, garlic, cinnamon, bay leaves, oregano, cumin, anise, thyme, and s&p. The pork bathed in the mix for the better part of a day and then is grilled over high heat until cooked with nicely browned edges along with the onion slices and pineapple rounds. The meat, onions and fruit is then stacked in piles and cut crosswise into thin slices. This method ensured that the meat had plenty of crispy bits with minimal effort.
The taste itself was a bit too "pastor" for my tastes--it had a bit too much middle-eastern-flavour dominating the tacos. I found the cinnamon far too overwhelming in the dish, and the sweetness of the sweet onions mixed with the ripe pineapple was nearly cloying. The recipe calls for a whole pineapple, and I used only half and thought it was too much. While the onions were a great addition, next time I would use a stronger, less-sweet variety.
So in a nutshell-- method:excellent, would definitely do again; recipe:will continue my search.