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Bella S.F.

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Posts posted by Bella S.F.

    Behold My Butt! (2003–2006)

    in Cooking

    Posted

    We like to smoke a pork butt for a few hours to get a nice smoke ring, and then finish it off long, low, and slow in the oven. We have done it where we put it in the oven around 11 P.M. and then wake up to the most amazing smells. By mid-afternoon the meat is fall apart tender. The thing is, company is coming for dinner, and I want the house to smell incredible, and the meat not to be pulled till dinner time. If it's done at 3 or 4 and we leave it in till 6 or so, will the quality suffer?

    Thanks for your advice!

    Rabbit

    in Cooking

    Posted

    Read the name of this thread really quickly... did a double-take at "rabbis for dinner". Are they the guest or are they are baked? braised? Do you have to serve kosher wine?

    Foods That Cure

    in Food Traditions & Culture

    Posted

    Back east I would get rushed to the hospital quite a few times when my asthma got out of hand in the cold weather. My doctor met me there once when I had a particulary bad attack. I had a shot and a breathing treatment. We were in a room with me struggling to breathe and he asked the nurse to bring him a cup of coffee. I was really ticked, thinking, why is the SOB, asking for a cup of coffee with me dying here. The nurse came back with the coffee, and he handed it to me, and told me to drink it.At the time I thought that it was awfully wierd, but later I found it pretty funny.

    LONG and LOW cooking of pork butt

    in Cooking

    Posted

    dls, thank you! That sounds amazing! Only caveat... I have never seen a pork butt with the skin on here on the west coast. I always use a reguler pork butt and leave on some of the coating of fat.

    Oloroso sherry is a new one for me. I need to look it up. Is that what you use or have you substituted another type of sherry?

    LONG and LOW cooking of pork butt

    in Cooking

    Posted

    Thanks everyone for your ideas. Nigella Lawson rings a bell. I have not had a chance to read through everything yet, but will do so shortly.

    dls, when you have a chance, I'd love to see the Paula Wolfert recipe. We are always looking for different things to try with a pork butt. I just have to make sure that I start writing things down. I am starting to realize that I am not too successful with remembering everything I am sure that I will remember. :smile:

    One thing that we tried and found successful... we put a dry rub on overnight, smoked it for about 3 hours, and then brought it in and finished it off in a low oven till pull "apart with spaghetti grabber tender". It was nice to not have to tend the fire for that many hours, plus "they" say that after the first few hours, the smoke has done all it is going to do.

    I am going to start reading. Thanks, Project, for the links.

    LONG and LOW cooking of pork butt

    in Cooking

    Posted

    I have been trying to remember a "recipe" idea I got from here a while back. It was based on a recipe from a female chef. That narrows it down, doesn't it"?!!Anyway, basically, you took a pork butt, put it in a 225 or was it 250 degree oven and cooked it for 17+ hours. I cannot remember if a rub was used, actually, I have had a brain fade and cannot remember anything else, except that it was succulent and tender. I do remember putting it in the oven at night and waking up to a smell that was just amazing. I would like to take a look at the original "recipe" again. Thanks for any help anyone can give me.

    Cooking with "All About Braising" by Molly Stevens (Part 1)

    in Cooking

    Posted

    Snowangel, thanks for your response. I made the roast in my trusty Staub cast iron roaster. I wet and crumbled the parchment like Paula recommended and cooked it in the oven. There really wasn't much liquid to begin with, figuring that you reduced the cup of wine and then again the cup of broth. I was really disappointed. Now I need to find a pot roast recipe that gives a lot of liquid for a lot of gravy, for potatoes as well as veggies. Any ideas?

    Cooking with "All About Braising" by Molly Stevens (Part 1)

    in Cooking

    Posted

    I made the Zinfandel Pot Roast from All About Braising yesterday. I cooked it yesterday, to be eaten today. (People had mentioned that it is better a day or two later.) The smell was absolutely amazing and the meat is tender as can be, but there was practically no liquid left in the pot. Quite a bummer, 'cause you are supposed to use 1/2 C. of the liquid to make the carrots, but what's even worse... no liquid for gravy, :sad: , and I love gravy. I kept rereading the recipe, thinking that I misread it, and should have put in a bottle of wine, but it still says 1 C. (I keep expecting it to change.) I have no fancy stocks, so is there any way to make a gravy today? I really want gravy, the heck with the carrots. What did I do wrong?

    Cooking with "All About Braising" by Molly Stevens (Part 1)

    in Cooking

    Posted

    Snowangel, don't let the lack of fresh tomatoes keep you from making this dish. Are Muir Glen tomatoes available where you live? They make some fire-roasted canned tomatoes which, I would think, would be good to use. Actually, a really good canned tomato should be fine. It is really a tasty dish. I'm looking forward to having the leftovers tonight.

    Cooking with "All About Braising" by Molly Stevens (Part 1)

    in Cooking

    Posted

    Made the Country-Style pork Ribs Braised with Chipotle, Roasted Tomatoes, and Red Peppers. Made it with boneless ribs 'cause that was all I could find. Very flavorful and good.

    Last week I made the Braised Potatoes with Garlic and Bay Leaves. I used fresh thyme instead of bay leaves, because the dish I was serving them with had fresh thyme. The recipe is easy as can be and really yummy. I made a meal out of the leftovers. (well, only a lunch, but what a good lunch) That will be made often, varying the herbs.

    Cooking with "All About Braising" by Molly Stevens (Part 1)

    in Cooking

    Posted

    I am anxiously looking forward to ABB arriving in the mail. I am having a lot of trouble deciding what to cook first. The dishes sound pretty amazing. Thank you for the mention of half price on eBay for books. (Sorry, I can't remember who mentioned it.)

    I have been taking notes from this thread, so that I can remember all of the suggestions and comments about the recipes. Here comes my question, which may sound a bit naive'. I am unsure where to start as far as cooking times and temperatures. Actually the times are easier... if it isn't done, leave it in. But then there are the temperatures... it seems like the majority of you folks say that you need to reduce her temperatures by 25-50 degrees. I have followed Molly Stevens in "FIne Cooking" for years, and I always enjoy her articles and recipes. Why do you think this is happening here? I am tempted to try a recipe the way that it written first, but I do get kind-of bothered when I spend a lot of time on something and then it isn't something we want to eat. Any ideas on why this is happening especially since there were recipe testers? I know, just try something. (Hey, I can't help it... the mind wanders/wonders.

    Thanks!

    Spaghetti and Meatballs

    in Cooking

    Posted

    Oh, do I have a hankerin' for a big pot of sauce! I realized that I haven't made a sauce with everything in it for years. I still do meatballs and sausage, and often throw in country style pork ribs. Now, I want to also make some bracciole which I don't remember when I made last. It was so long ago that I can't remember what kind of meat I used. I think ( :huh: ) I stuffed it with garlic, onions, grated Parm. parsley, maybe some proscuitto ... ??? What do you folks stuff your's with? And... what kind of meat do you use?

    Q&A: Braising

    in The eGullet Culinary Institute (eGCI)

    Posted

    Lean meat such as leg of lamb and rack of lamb are better roasted, steamed, or grilled. The shank, the shoulder and the neck with the bone in are the ideal cuts for Moroccan tagines.

    A question for you. I recently made a cassoulet and then an "Afghani Lamb and Onion Stew". Both recipes called for lamb shoulder. I called two different butchers and each told me that they did not carry lamb shoulder, but that I could/should use leg of lamb. They both said that the meat would be more tender. I did, and both dishes were quite wonderful. However, I am wondering now if I should have tried harder to find lamb shoulder. Would there have been any difference? I know... I need to find a better butcher. :hmmm:

    Thanks!

    Leftovers

    in Cooking

    Posted

    I have never known how to cook "small"." The first time my husband came over for dinner, he looked at the pot that was on the stove (BIG pot full of pasta sauce, containing everything someone who had been brought up back east would throw into a pot of spaghetti sauce) ... anyway he looked at it, and walked over to the window and looked out. I asked himwhat he was doing. He said, "Looking for the fleet." That's what we call it. I cook for the fleet. Not always of course, doesn't work with a steak, but to me, if you are going to go put the time and care into a soup, chili, stew, cassoulet, pulled pork, carnitas, etc. (I could go on and on for my possible feeding of everyone within a ___ mile radius) ... anyway ya might as well, fill up your pan, and we have some large pans. I really like to take something warm and comforting to school to heat up, rather than have a sandwich. I also like knowing that at the end of a long day, we are going to have a yummy meal, that we could not have had if we did not have a wonderfully stocked freezer.

    Which brings me to another great reason to cook BIG. We picked up one of those vacuum sealers at Costco, and have found it to work wonderfully. We have used it for everything from home smoked salmon, homemade salmon cakes or crabcakes to everything mentioned above. Then when you get a hankerin' for something like a pulled pork sandwich with some homemade slaw and sauce, you don't have to wait.

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