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David Ross

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    Spokane Valley, WA

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  1. Thanks! Hope it is delicious, er, I know it will be.
  2. I think you just maybe don't brine it quite as long or braise it quite as long since we used skinned goose breasts. But sliced really think it was never tough.
  3. @ShelbyThis is a recipe I used to use to corn Canada geese. When I was working, one of my employees was an avid hunter. He brought me big goose breasts, and I'd corn them and then a few weeks later make sandwiches and feed the morning crew corned beef ala goose Reuben's!
  4. This is the Reuben Sandwich made with the corned beef I posted earlier. This batch used a tri-tip. As good as ever. Next few weeks I'll move toward pastrami. For my Reuben I make thousand island dressing, use sauerkraut but no cheese. For the Russian Dressing-makes 1 1/2 cups 3/4 cup mayonnaise 1/3 cup chile sauce substitute cocktail sauce 2 tbsp. sour cream 1 tbsp. chopped fresh parsley 1/4 cup mined onion 1 tbsp. dill pickle relish 1 tbsp. fresh lemon juice 2 tsp. horseradish 2 tsp. Worcestershire sauce
  5. David Ross

    Dinner 2020

    This is my recipe for an Asian-style BBQ Sauce. I use it for ribs, but it works on just about anything. Grilled salmon, wings, thighs and a stir-fry sauce. The plan was to roast a whole chicken and glaze it with this sauce, but I haven't found a whole chicken in the markets around my area in two weeks. But I'm using the next best thing-game hens. Seems like people always forget the game hens. I'll roast them, then glaze, hit it with high heat for a bit, then out of the oven and glaze again. Sticky Asian BBQ Sauce- 3/4 cup hoisin sauce 1/2 cup ketchup 4 tbsp. soy sauce 1/2 cup Chinese rice wine or sherry 4 tbsp. brown sugar 2 tbsp. hot Chinese chili sauce or Sambal Oelek chili paste 8 cloves garlic, minced 2 tbsp. minced ginger Combine the hoisin sauce, ketchup, soy sauce, Chinese rice wine, brown sugar, chili sauce, garlic and ginger in a saucepan over medium-high heat and stir to combine. When the sauce begins to boil, turn off the heat. Brush over ribs, chicken or seafood while cooking. Serve extra sauce warm on the side.
  6. David Ross

    Dinner 2020

    I'd say so too! Like how the price of one cantalope at Wamart today in my area is $3.79. I won't have a cabbage and cantalope dinner. You Prime Rib sounds delicious and I think a Holiday style dinner is just the ticket right now.
  7. David Ross

    Dinner 2020

    This is an easy recipe for lasagne using ingredients from the supermarket. Perfect for making with the family and it feeds many. Now I do make a homemade lasagne based on a 1966 recipe from Italy, but that takes time and many more steps. For now, I think this will suit just fine. Ingredients- 1 lb. lean ground beef chuck 1 tbsp. olive oil 2 tsp. dried basil 2 tsp. dried oregano 1/2 tsp. dried chile flakes 1 tsp. garlic powder Salt and pepper 12 oz. chopped frozen spinach 1 28oz. jar fire-roasted tomato and garlic pasta sauce 1 25oz. package frozen beef or sausage ravioli 1 1/2 cups small curd cottage cheese 3 cups shredded mozzarella cheese Instructions- Heat the oven to 400. Heat a large skillet over medium-high heat. Add the olive oil, then the ground beef. Cook the meat until it's done, then drain off the fat and juices. Season the beef with the basil, oregano, chile flakes, garlic powder and salt and pepper. Place the spinach in a colander and run water over it to thaw. Use your hands to squeeze out as much water from the spinach as you can. In a deep rectangular baking pan, spoon a layer of pasta sauce over the bottom. then add a single layer of the ravioli. It takes about 8-9 ravioli to make a layer in a 3 quart baking pan. Add a layer of the ground beef. Add some of the chopped spinach. Add spoonfuls of the cottage cheese. Add a layer of the mozzarella. Repeat the layers-pasta sauce, ravioli, ground beef, spinach, cottage cheese and a final layer of mozzarella. Cover the baking pan with foil and bake the lasagne for 40-45 minutes. Remove the foil, turn the oven to broil, and broil the top of the lasagne until the cheese is bubbling hot. Bring the lasagne out of the oven and let it sit for 8-10 minutes before cutting into squares. Turn up the broiler the last few minutes of baking time in the oven to get the cheese bubbling and some bits of crispy char.
  8. I started buying eye of round about two years ago for roast beef sandwiches. I use the really high oven heat method. Put it in, turn off the oven and then let it cook. I usually take it out when it registers rare. It make really delicious roast beef sandwiches.
  9. Thanks for the tips. A local butcher who has been making corned beef for over 50 years does it with eye of round. I think these cuts work ust as good as brisket. Because of the brisket bbq craze in recent years the cost per lb. has really gone up. I care more about flavor and tenderness than cost of the meat. I'll do my pastrami in the next few weeks. I actually prefer it over corned beef.
  10. While I was late to get my corned beef done by St. Patrick's Day, I realized that really doesn't make a difference. I should be making corned beef any time of year. I'll be making Rueben Sandwiches and Corned Beef Hash with Poached Egg. One note: The only brisket I could find was in the full brisket size which is a lot more than I wanted to wrangle with. I took a chance and used a tri-tip. It had a good layer of top fat so I figured it would work, but I was nervous. It turned out just as delicious as the corned beef I made in this thread some years back. Ingredients- For the brine- 1 6-8 lb. beef brisket substitute a smaller tri-tip roast 6 cups water 2 12oz. bottles of artisanal ale avoid dark beers like Guinness 1 1/4 cups Kosher salt 1 cup dark brown sugar 1 tbsp. Insta-Cure Pink Salt buy a sodium nitrate pink salt 1/4 cup mixed pickling spices 3 dried red chiles 3 bay leaves 1 tbsp. black peppercorns 1 tbsp. crushed juniper berries For the braising liquid- The brined and cured corned beef 2 12 oz. bottles of artisanal ale avoid dark beers like Guinness 1 tbsp. black peppercorns 1 medium yellow onion, roughly chopped 1 carrot, peeled and roughly chopped 4 cloves garlic, crushed water Instructions- Brining and Corning the Beef- Pour the water and ale in a large, deep container. Add the Kosher salt, brown sugar, pink salt, pickling spices, dried chiles, bay leaves, black peppercorns and juniper berries. Stir to combine all the brine ingredients. Place the beef in the brine and cover. Place the beef in the fridge and let it cure for 10 days, turning it over every couple of days. Braising the Corned Beef- Heat the oven to 300. Remove the corned beef from the brine, and discard the brine. In a heavy Dutch oven, pour in the ale, peppercorns, onion, carrot and garlic. Put the corned beef in the pot and add enough cold water to come up about 4" of liquid and 1" from the top of the beef. Cover the Dutch oven and slowly braise in the oven, about 4 hours. Gently remove the corned beef from the Dutch oven and let it cool on a carving board for 15 minutes. Cut the corned beef across the grain and serve.
  11. This is an easy, quick and inexpensive side dish with turnips. The simple dressing has fresh ginger, but sometimes I will julienne thin strips of pickled ginger. I've been making more and more simple Asian-style side dishes in recent years and encouraging friends and family to do the same. Most of the ingredients are in the supermarket and these dishes are both flavorful and healthy. The Thai Bird Chile is hot, and I prefer the pickled flavor to fresh chiles but any chile will do. Turnip and Arugula Salad with Pickled Thai Bird Chiles- Ingredients- 2 small turnips, peeled 2 cups fresh arugula leaves 1 tbsp. sesame oil 1 tbsp. rice vinegar 2 tsp. grated fresh ginger 1/4 tsp. each, black and white sesame seeds 1/4 tsp. diced pickled Thai bird chiles Instructions- Bring a small saucepan of water to the boil. Peel the turnips and cut into half. Then slice the turnips into thick slices. Drop the turnip slices into the boiling water and cook for only 1 minute to soften the turnips. Drain and rinse the turnips under cold water. In a small bowl, add the sesame oil, rice vinegar, ginger, and whisk to combine. Add the arugula and sliced turnips and toss to coat with the dressing. Place some of the salad on serving plates and garnish with the white and black sesame seeds and the pickled Thai bird chiles.
  12. For years I never used chicken bouillon or a chicken paste, but now I do for the flavor. And surprisingly I see videos of many Chefs using it. I'm old school so still tell myself I'm cheating, but in the end it does add some flavor.
  13. When I originally did my Chicken n'Dumplings for this cook-off I was making chicken stock the old fashioned way. Now I make it in the Instant Pot. I was slow to finally use the Instant Pot, nearly 6 months after I got it as a gift. I thought that making chicken stock in this new appliance was somehow cheating. It's not. It makes stock in half the time and the way I make it still plenty of fatty gelatin. I still make stock the traditional way, like for beef when I roast the bones, but this is my basic chicken stock recipe in the Instant Pot. 1 whole chicken water carrot, onion, celery, garlic peppercorns, bay leaf, thyme, rosemary, sage, sometimes cracked juniper berries a few dashes of Maggi seasoning, sometimes a few chicken bouillon cubes Everything goes in the instant pot and I add about 4" of water. 30 minutes under pressure. It has to cool way down, then gently pull the chicken from the pot. Remove the skin and bones, save the meat. Strain the seasonings and vegetables from the stock. Put the chicken meat in a container, pour in the stock and chill. Use the stock as needed. For chicken and dumplings I just heat the stock and chicken up and proceed. Keeping the chicken meat in the stock keeps it very moist. I have chicken and dumplings on the menu at home later this week.
  14. During these times when people are cooking more and more at home, we are turning back to the comforting dishes of our past. Chicken and Dumplings is the perfect recipe right now to satisfy our hunger, literally, yet also to feed our souls during rough times. The ingredients are simple and not expensive, and it feeds a large family. What is your favorite chicken n'dumplings recipe?
  15. This was one of our most popular Cook-Off's. If you have leftover corned beef, hash is a delicious recipe and goes a long way.
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