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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Hunger Street Tacos

Hunger Street Tacos (15)

I just had a chance to go to Hunger Street Tacos. A small brick and mortar serving authentic Mexican style street food.  They offer a variety of tacos, tostadas, quesadillas, and sopas that are made in-house, and other unique choices like brisket or chorizo, to fried avocado or hibiscus and guac. Let me take you on a quick tour.

 

 

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Hunger Street Tacos (13)

Bio (1)

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For more information, hours, full menu, location, and catering visit www.hungerstreettacos.com.

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Corned Beef And Cabbage

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My recipe for Corned Beef And Cabbage is so easy. Once you look over how easy it is, I believe you won’t have to go out, instead, you’ll be able to enjoy this traditional holiday dish at home.

Making this dish for St. Patrick’s Day fills my house with the smells and memories of growing up and knowing Spring was just around the corner.

I start this dish with a flat-cut of brisket. Because it’s just Steve and me, I’m using a piece that’s around 2 1/4-pounds. Let’s get started!

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The mixture of chicken and beef broth together make for a perfect combination of flavors.

For the spices, I use what’s known as a pickling spice. This spice blend is readily available now in the “spice section” at your local grocery store.

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Around an hour into the corned beef cooking,  I start working on the cabbage, carrots, and potatoes.

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Yields: 2 to 4 servings
Prep Time: 20 minutes
Cooking Time: 2 1/2 to 3 hours
Total Time: 3 hours 20 minutes
Equipment: 6-quart Dutch oven, 6-quart stockpot, large mixing bowl

Ingredients:
2 1/4-pound flat-cut brisket, room temperature
1 tablespoon of pickling spice
2 small heads of green cabbage, quartered
7 medium-size Yukon gold potatoes, quartered
5 medium-size carrots, peeled and slice 2-inches thick
1-quart of low sodium beef broth (for the brisket)
3-quarts of unsalted chicken broth (1 for the meat, 2 for the vegetables)
2 cups of hot water
3 tablespoons of Kosher salt (2 tablespoons for the potatoes)
1 teaspoon of fresh ground black pepper

Directions:
Place the room temperature brisket in the bottom of a large Dutch oven. Next, add the pickling spice and the mixture of unsalted chicken and beef broth. The meat should be totally submerged. Turn the heat to high, bring to a boil, then reduce the heat to medium and simmer.

Place the lid on the Dutch oven, continue to cook on medium heat for 2 1/2 to 3 hours. After 2 1/2 hours check the corned beef to see if it is ready. If not, continue cooking for another 1/2 hour. You want the meat to be tender but still hold its integrity so, when sliced, the corned beef doesn’t break up into tiny little shreds.

Around an hour into the cooking process of the corned beef, prep your vegetables. Peel and slice the carrots, 2-inches thick. Peel and quarter the potatoes.

Transfer the quartered potatoes to a large stockpot and cover with cold water. On medium-high heat bring the potatoes up to a boil. Add 2 tablespoons of  Kosher salt. Continue to boil for 5 minutes before turning the heat off. Pour them to a colander to drain really well, then transfer to a large mixing bowl.

In the meantime, cut the cabbage into quarters. Using the same large stock pot add the quartered pieces of cabbage. Pour 2-quarts of unsalted chicken broth into the pot. On medium-high heat bring the cabbage up to a boil, reduce the heat to medium, simmer uncovered for 20 minutes.

Still, on medium heat, add the parboiled potatoes to the pot. Add the Kosher salt and fresh ground black pepper and continue cooking the cabbage and potatoes together for another 20 minutes.

At this point, the liquid will have slightly evaporated. To ensure there is enough liquid left in the pot you’ll need to add 2 cups of very hot water before adding the sliced carrots.

Continue cooking the cabbage, carrots, and potatoes together for another 20 minutes, then turn the heat to off and place a lid on allowing the carrots to become fork tender.

Remove the corned beef from the pot (if any pickling spices are clinging to the meat just brush them off) transferring the corned beef to a plate. cover with foil and allow to rest for 15 minutes before slicing.

Note: Check to make sure the cabbage, carrots, and potatoes are still hot before plating. Reheat if needed.

Place a few slices of the corned beef and a good helping of the vegetables on a plate. Ladle the broth from the vegetables over the top of the Corned Beef And Cabbage. 

Have a side of yellow or spicy mustard on hand!

Serve hot.

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Savory Beef Brisket

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I love making beef #brisket for so many reasons. It’s really just one of those styles of meats that you can #tastethelove and do just about anything with. I like to take the cooked brisket and portion it out. Because there is only two of us, a 3-pound piece is more than enough to make different styles of meals from that one cooked Savory Beef Brisket.

For example; on the first night, I added some of my homemade barbecue sauce to half, and we had barbecue beef brisket sandwiches. My favorite way is to not add anything to the finished brisket, and with its savory beefy broth, I make tostadas. That’s what I’ve done here. Let me tell you how easy this recipe is to do.

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Now after the meat has rested for a bit in its juices, I pull the foil off, take a fork and scrape the cooked tomatoes off moving them to the side. I pull the tender brisket out carefully and place it on my meat board. Transfer the cooking liquid to a saucepot, set the heat to medium-high and allow the cooking liquid to reduce, intensifying that beef flavor.

I start with cutting the fat cap off, then I just shred the meat with two forks.

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I happen to have some Pico de Gallo first because I always do. You can get my recipe for Pico de Gallo by clicking the link at the bottom of this post.

I place some of my Savory Beef Brisket on a Tostada, then I add some freshly grated Jack cheese, then top it with some of my delicious Pico de Gallo. This is definitely my favorite way to eat this scrumptious #savorybeefbrisket.

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Prep Time: 5 minutes
Inactive Prep Time: 24 hours
Cook Time: 3 hours 45 minutes
Total Time: 3 hours 50 minutes
Equipment: 9 x 13 baking dish, large sauce pot

Ingredients:
3-pound flat top beef brisket
1/4 cup of beef consomme
1/4 cup low sodium soy sauce
Juice of half a freshly squeezed lemon
4 dashes of liquid smoke
3 cloves of chopped garlic
2 large onions, quartered and broken up
1 15-ounce can of drained fire roasted tomatoes ( diced tomatoes are fine)
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions:
Preheat oven to 300-degrees F.
Start with a flat-cut brisket. Turn the meat over so the fat side is up and score the fat. I just simply season the meat liberally with salt and pepper on the scored fat side. To the baking dish add 1 of the quartered onion pieces along with whole garlic cloves. Lay the brisket in the dish fat side up. In a large mixing bowl add beef consomme, low sodium soy sauce, liquid smoke, and the juice of 1/2 a lemon, whisk to combine. Pour that mixture over the brisket. To that, add the remaining onion pieces and place around the outside of the brisket. The last ingredient is a can of fire roasted diced tomatoes that have been drained and spread the diced tomatoes over the top. Next, I wrap the whole thing with plastic wrap and set into the refrigerator for 24 hours or overnight.

The next day, remove the plastic wrap off and replace it with foil, bake for around 1 hour and 15 minutes a pound. So for this size piece of brisket, comes to 3 hours and 45 minutes. Because oven temperatures may vary slightly, check on the brisket after 3 hours to see how it’s doing, because sometimes it may not need the whole 45 minutes. If after 3 hours you can stick a fork into the brisket and you can tell it’s going to fall apart easily, then go ahead and take it out and let it rest covered on the counter for about 15 minutes.

On the other hand,  check for tenderness to see how much longer you may need to cook the brisket. You may need another 15 minutes and not the whole 45 minutes.

Once finished cooking, remove from oven, let rest covered for another 15 minutes. Take the tomatoes from the top and scrape them off the sides of the meat. Remove the brisket out from the dish carefully, transfer to a cutting board and cut the fat top off. Using two forks shred the beef.

Transfer cooking liquid (including the vegetables) to a large saucepot on medium-high heat, stirring occasionally. Once the cooking liquid has reduced by half, turn the heat down to low and simmer for another 10 minutes. Turn off the heat. Carefully pour the reduced cooking liquid (with vegetables) back into the baking dish. Return the shredded beef, toss through the sauce. You can see how the meat just absorbs most of that delicious broth. I like to keep it covered with foil so it stays nice and hot until you’re ready.

 

Pico De Gallo Two Ways

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