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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)

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

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Slow Cooker Pot Roast On Toasted Ciabatta Bread

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It may have been a deal-breaker when I learned that Steve didn’t care for pot roast. He just doesn’t care for those stewed vegetables like the potatoes, carrots and such. Growing up north, both here and in England, we ate all kinds of stewed meats. As far as vegetables go, I love them any way they’re prepared.

I really had to figure out a way to make this traditional dish in a way that Steve would love it as much as I do. I believe I have the answer. The first order of business is to break out my Crockpot. This is my Slow Cooker Pot Roast On Toasted Ciabatta Bread.

I’m serving this with a side of my Sautéed Spinach With Garlic. This recipe’s available by clicking the link at the bottom of this post.

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes (while the meat is searing, prep your veggies)
Cook Time: 8 hours 15 minutes (8 hours on high) (add an additional 15 minutes for making the gravy while toasting the ciabatta)
Total Time: 8 hours 25 minutes
Yields: 4 servings
Equipment: 7-quart Crockpot, 10-cup food processor, 12-inch cast-iron skillet, 6-quart saucepot, 2 rimmed baking sheet pan

Ingredients:
3-pound brisket roast
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

2 chopped large onions
4 ribs chopped celery with their leaves
1 pound of chopped organic  multi-colored carrots (7 small carrots)
4 garlic cloves
2 bay leaves
3 tablespoons of fresh thyme leaves, chopped
2 sprigs of fresh rosemary
1 tablespoon of Kosher salt
1 1/2 teaspoons of  freshly ground black pepper
2 tablespoons of tomato paste
1/2 cup of beef stock, unsalted
2 10.5-ounce cans of beef consommé
1/2 cup plus 1 tablespoon of water
1/4 cup of Kitchen bouquet seasoning
1 heaping tablespoon corn starch
4 ciabatta rolls, sliced in half and toasted
Italian flat-leaf parsley for garnish

Directions:
First, add 2 tablespoons of Canola oil to 1 sheet of paper towel.  Using the oil-dampened paper towel, wipe down the bottom and sides of the cast-iron skillet. Preheat the oven over medium-high heat until the skillet is smoking hot. Carefully lay the roast into the pan. Sear the first side for 3 to 5 minutes. Once the meat releases, from the pan, without giving you any resistance flip and sear the other side for another 3 to 5 minutes. Transfer to a large plate. Set aside. While the pan is still over medium-high heat add 1/2 cup of beef stock. Using a wooden spoon, scrape the bits off the bottom of the skillet. Transfer that flavorful liquid to a small bowl. Set aside.

In the meantime, prep the carrots, celery, garlic, and onions. Transfer to the Crockpot. Add tomato paste, thyme, rosemary, bay leaves, Kosher salt, and fresh ground black pepper. Place the seared brisket on top. Pour in the beef consommé, 1/2 cup of water, and the reserved beef juices from the pan.

Place the lid on the Crockpot and set to cook for 8 hours on high.

After 8 hours turn the Crockpot off and carefully remove the brisket. Remove and discard the sprigs of rosemary. Break up the roast into large pieces, transfer to a plate. Set aside.

Transfer the vegetables into a food processor. Pour the remaining liquid from the Crockpot into a large saucepot. Purée all the vegetables then add them into the pot. Over medium heat allow the sauce to come up to a bubble then reduce the heat to medium-low. Add the browning seasoning (Kitchen bouquet) and simmer for 15 minutes.

Preheat oven to 350-degrees F.
To thicken this sauce, just a little more, in a small bowl, whisk together cornstarch and 1 tablespoon of water (this is what’s known as a slurry) until the mixture is paste-like and smooth. Once more, turn the heat back up to medium, stirring occasionally bringing the sauce up to a boil.  Once the sauce thickens, reduce the heat to (lowest setting) warm. Carefully add the pot roast back in, place the lid on.

For the Ciabatta rolls, slice each one in half. Place 4 halves onto each rimmed baking sheet pan. Drizzled a little olive oil of each one, sprinkle with  Kosher salt, and fresh ground pepper to taste. Transfer to the oven, bake for 7 to 10 minutes or until golden brown.

All I do to serve this dish is to lay the toasted Ciabatta bread cut side up on a plate and ladle some of the gravy over my delicious Slow Cooker Pot Roast On Toasted Ciabatta Bread. Garnish with Italian flat-leaf parsley. Served with a side of Sautéed Spinach With Garlic.

Sautéed Spinach With Garlic

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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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