EDIBLES

Cook like a pitmaster from the comforts of home

Published

7 months ago

09/07/2022

(Family Features) For home chefs looking to take their cooking skills to the next level, it all starts with a little inspiration and a few new skills. Turn family meals into extravagant adventures, take backyard barbecues to new heights and impress friends and neighbors with pitmaster-worthy recipes.

In fact, it can be as easy as turning on the TV. From beef ribs and barbacoa to curried brisket rice and pho rub beef belly spring rolls, viewers are in for a treat by tuning into season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary.

The show follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by “Hardcore Carnivore” cookbook author Jess Pryles, including Smoked Chuck Beef Ribs, Grilled Jalapeno Cheddar Meatballs and Szechuan Skirt Steak with Crispy Rice.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

Learn more about the show and find inspiration to bring the taste of barbecue to your kitchen at BeefLovingTexans.com.

Smoked Chuck Beef Ribs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Cook time: 10 hours, 30 minutes
Servings: 8

1 slab beef chuck short ribs (about 4 pounds)
2 tablespoons kosher salt
2 tablespoons coarse black pepper
1/4 cup cider vinegar
1 cup water

Preheat smoker or pellet grill to 275 F.
Pat ribs dry with paper towel; remove moisture on surface.
Combine salt and pepper. Rub beef ribs well on all sides and ends with seasoning, coating generously.
Place ribs in smoker and close lid. Cook 5-6 hours.
In spray bottle, combine cider vinegar and water. Lightly spritz ribs every 30 minutes for first 4 hours of cooking.
Ribs are ready when completely probe tender. If parts still feel tough, continue cooking.
Once completely tender, remove ribs from smoker then wrap tightly in butcher’s paper and place in small cooler to rest 30 minutes.
To serve, slice ribs between bones.

Grilled Jalapeno Cheddar Meatballs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Cook time: 1 hour, 15 minutes
Servings: 15

1/2 cup tortilla chips, crushed
3/4 cup milk
2 pounds ground beef
3 fresh jalapenos, seeded and finely diced
1 block (8 ounces) cheddar cheese, finely diced
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt

Place crushed tortilla chips in large bowl. Add milk and allow chips to soften about 10 minutes.
After milk is absorbed, add beef, jalapenos, cheese, paprika, garlic and salt. Mix well to combine then scoop approximately 1/3-1/2 cup of mixture to form meatball; repeat with remaining mixture.
Place meatballs on plate or tray and refrigerate 30 minutes to firm.
Heat grill to medium for two zone cooking.
Place meatballs on indirect heat side of grill away from coals or lit burner; close lid. Grill 25-35 minutes, or until meatballs reach 165 F internal temperature on meat thermometer.
Remove meatballs from grill and cool slightly before serving.

Szechuan Skirt Steak with Crispy Rice

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 35 minutes
Servings: 2

2 teaspoons Szechuan peppercorns
1 teaspoon five spice powder
1 teaspoon kosher salt
1 skirt steak or bavette steak (about 1 pound)
1/4 cup vegetable oil, divided
2 teaspoons milk or cream
2 cups cooked white rice
sesame seeds (optional)
scallions, thinly sliced (optional)
cucumber, sliced (optional)
cilantro leaves (optional)

In skillet over low heat, toast peppercorns until fragrant, swirling in pan to keep from burning, about 2 minutes. Allow peppercorns to cool slightly then add to spice grinder or mortar and pestle with five spice and salt. Crush until fine powder forms.
Pat skirt steak with paper towel to remove moisture then season well with Szechuan salt on both sides.
Place skillet over high heat then add 1 tablespoon oil. When skillet is hot, add skirt steak and cook 5 minutes per side for medium-rare or medium doneness (135-150 F), turning occasionally. Remove steak from skillet then tent with foil to rest 3 minutes. Temperature will rise about 10-15 F to reach 145 F for medium-rare; 160 F for medium.
Lower heat to medium-high then add remaining oil and milk or cream. Add rice, pressing down gently with large spoon to form large, flat disc covering entire base of pan. Season with Szechuan salt, if desired, then lower heat to medium and cook 10 minutes until grains begin to turn brown and become crisp on bottom. Break up rice in pan to mix soft and crispy grains.
Slice skirt steak across grain.
To serve, place rice in two bowls. Layer with sliced skirt steak. Sprinkle with sesame seeds and chopped scallions then place cucumber and cilantro on top, if desired.

SOURCE:
Beef Loving Texans

EDIBLES

Create a St. Patrick’s Day sandwich

Published

6 days ago

03/22/2023

bowienews

(Culinary.net) In honor of the day when everyone is Irish, welcome family and friends to a traditional St. Patrick’s Day lunch with this Reuben Sandwich recipe.

Find more seasonal recipes at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=w3SXpf1fEQk%3Fmodestbranding%3D1%26rel%3D0%26showinfo%3D0

Reuben Sandwich

Servings: 2

2 tablespoons butter, softened
4 slices rye and pumpernickel swirl bread
4 slices swiss cheese
6 ounces corned beef
2 tablespoons, plus 2 teaspoons, Thousand Island Dressing, divided
4 tablespoons sauerkraut

Heat nonstick skillet over medium heat.
Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice.
Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauerkraut over corned beef.
Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut.
Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.

SOURCE:
Culinary.net

EDIBLES

Bake bread to celebrate St. Patrick’s Day

Published

2 weeks ago

03/15/2023

bowienews

(Culinary.net) From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd.

Find more celebratory recipes at Culinary.net.

Watch video to see how to make recipe!

https://youtube.com/watch?v=kdaCyTNQ_Po%3Fmodestbranding%3D1%26rel%3D0%26showinfo%3D0

Irish Potato Bread

2 medium or large russet potatoes
1 egg
1 egg white
1/3 cup canola oil
3/4 cup milk
2 tablespoons green onion, minced
1/2 teaspoon caraway seeds
3 1/4 cups all-purpose flour, plus additional for dusting and kneading
1 1/2 tablespoons baking powder
1 teaspoon salt

Heat oven to 375° F.
Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.
Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.
Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

SOURCE:
Culinary.net

EDIBLES

Inspire creativity with fun snack hacks

Published

3 weeks ago

03/08/2023

bowienews

(Family Features) School days offer nearly endless opportunities for learning and exploration in the classroom, but education doesn’t have to end with the final bell. Parents can ensure their students feel energetic, creative and confident by inspiring snack choices that are as smart as they are fun to make together.

Whether you’re whipping up a snack to send to school or your little learners need an energy boost before starting afternoon homework, creative snacking can help encourage inspiration. As a trusted ally with better-for-you and convenient whole-fruit lunchbox snacks kids can enjoy, Sun-Maid offers these easy tips and ways to embrace the fun side of snack time.

Keep It Simple: Look for recipes with five ingredients or less so your children can show their artful nature without becoming overwhelmed. Plus, this often leads to a more budget-friendly at-home treat.
Shop Together: Gathering ingredients and equipment is an important part of any recipe, and bringing your future chefs along helps them feel like it’s their creation from start to finish. Additionally, some important life lessons can be learned along the way, like how to navigate the store and compare costs.
Provide Kid-Friendly Instructions: There are many ways kids can lend a hand in making their own snacks, like mixing ingredients, washing produce or arranging a plate or platter. However, some steps are best left to the adults – make sure to do any cutting, slicing or dicing before letting children take the reins, for example, then just enjoy the creative fun.

With childhood favorites like crackers, marshmallows and vanilla yogurt covered raisins, Gimme S’mores Trail Mix offers a perfect way to get young minds thinking in the kitchen. A little guidance is all it takes to teach them each step of the recipe to make a crafty, delicious treat. Plus, with only a few simple ingredients that just need to be mixed together, it’s a low-stress, low-mess way to cook up creativity.

For a healthier version of a snack time superstar, Apple Nachos combine sweet apples like Honeycrisp, peanut butter and versatile, whole-fruit Sun-Maid Raisins. Naturally made with nothing but grapes and California sunshine, these sweet raisins have been trusted as a better-for-you snack for kids and grown-up kids alike since 1912.

With zero grams of added sugars, they give parents the confidence they need to choose snacks that provide both great taste and nutrition for a happy and healthy family. As a household staple, they can be enjoyed as part of tasty recipes or as a standalone treat kids crave and parents approve.

Find more sweet ideas to inspire confidence and creativity at sunmaid.com.

Gimme S’mores Trail Mix

Prep time: 5 minutes
Servings: 6

1/2 cup Sun-Maid Vanilla Yogurt Covered Raisins
3 cups graham crackers, assorted flavors
1 1/2 cups colored mini marshmallows
2 cups slivered almonds
1 cup chocolate chips

In large bowl, mix raisins, graham crackers, marshmallows, almonds and chocolate chips.
Serve immediately, or store in airtight container up to 1 week.

Apple Nachos

Prep time: 10 minutes
Cook time: 1 minute
Servings: 4

5 sweet apples, such as Honeycrisp
lemon juice (optional)
2 tablespoons peanut butter
1/2 cup Sun-Maid California Sun-Dried Raisins

Wash and slice apples.
Arrange one layer of sliced apples on serving plate. To keep apples from browning quickly, squeeze lemon juice on top, if desired.
In microwave, melt peanut butter about 30 seconds until smooth.
Drizzle 1 tablespoon peanut butter over first layer of apples. Sprinkle with 1/4 cup raisins.
Repeat with remaining apples, peanut butter and raisins.

SOURCE:
Sun-Maid Raisins