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Let's Dish With Linda Lou

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

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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Steak Italiano With Roasted Potatoes

2014-12-13 18.30.55

This is a dish that I came up with in my early years of motherhood. I was always playing around in the kitchen with different ingredients and flavors. Using everything I learned from my mother and grandmother, who helped me with having a grasp the importance of learning technique when your learning to cook. Having learned those basic methods, helped me to come into my own style of cooking. This #recipe for my Steak Italiano With Roasted Potatoes combines the influences from both sides of my family. This recipe is so easy, flavorful, and really doesn’t take very long to make. Let me tell you how I did it.

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Prep Time: 15 minutes
Cooking time: 40 minutes
Total Time: 55 minutes
Yields: 2 servings
Equipment: 12-inch cast iron skillet, rimmed baking sheet pan

Ingredients:
4 tablespoons of canola oil (2 tablespoons for the Sofrito0
1 onion cut into chunks
2 large carrots, 1-inch chunks
2 peeled garlic cloves
1 15-ounce can of diced fire roasted tomatoes
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 tablespoon of dried parsley flakes (really just for color)
3/4 of a cup of unsalted chicken broth

IngredientsFor Steaks:
2 tablespoons of Canola oil
3 5-ounce Top Sirloin Filets
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 1/2 teaspoons of garlic powder

Ingredients For Potatoes:
1 bag of small-size multi-colored Yukon potatoes, cut in half
1/4 cup of olive oil
2 tablespoons of Kosher salt
1 1/2 teaspoons of black pepper
2 tablespoons of fresh chopped Italian flat leaf parsley ( dried is fine)

Directions:
Preheat oven to 450-degrees F.
First, start with the sofrito (sauce) for the steaks. In a food processor add diced onion, whole garlic, carrots, can of diced tomatoes, dried parsley flakes, Kosher salt, and fresh ground black pepper. Pulse the ingredients, for the Sofrito, until it’s the consistency of a Cantina style salsa. Pour the sauce into a bowl and set it aside.

Place the halved the potatoes on a rimmed sheet pan. Drizzle olive oil, sprinkle dried oregano, Kosher salt, and black pepper. With your hands toss the potatoes so they’re all coated with the oil and seasonings. Roast the potatoes for 35 to 40 minutes until golden on the outside, and fork tender on the inside. After they come out of the oven, sprinkle fresh chopped Italian flat leaf parsley. Now while the potatoes are roasting in the oven start on the steaks.

Preheat a cast iron skillet, medium-high heat.
Tip: Turn the overhead fan on.

Drizzle the steaks on both sides with Canola oil. Season both sides with Kosher salt, black pepper, garlic powder. Using a pair of tongs, place the steaks into the skillet. You’ll hear that sound when something hits a very hot skillet, and that’s what you want to hear.

You just want to sear the steaks on both sides to get a nice crust. This process only takes 2 to 3 minutes per side. When you see that deep brown color on both sides, turn the heat off and transfer the steaks to a plate.

In the same skillet, on medium heat, add Canola oil, dried oregano, and tomato paste. Stir those around allowing those to bloom in the oil for a minute. This technique will bring out the essential oil in the herb and melt the tomato paste intensifying the flavors.

Next, add in unsalted chicken broth, using the back of a wooden spoon scrape, all the bits from the steak off the bottom of the skillet. Add the Sofrito, letting it come to a bubble up then reduce the heat to medium-low. Stirring occasionally cook the sauce, giving all the ingredients a chance to soften and all the flavors marry around 5 to 7 minutes.

Using a pair of tongs, nestle the steaks in the sauce. Let simmer on medium-low heat turning the steaks every few minutes. For medium-rare, this takes around 15 to 20 minutes. If you like your steaks more done then leave them simmering in the sauce for maybe 30 to 35 minutes. The sauce will finish cooking the steaks.

By the time the steaks are done, the potatoes will be just about ready to come out of the oven. This technique of braising of the steaks in the sauce keeps the steaks tender and moist. That’s all there is to it. I think that once you try having steak this way, you’ll definitely want to make this dish again.

To serve, slice the steak and place onto the serving plate. Spoon some of the sauce over the top of the steak. A helping of those delicious roasted potatoes, and a piece of crusty bread for dipping.

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Lemon Garlic Chicken

2014-09-23 13.12.08

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This is my recipe for Lemon Garlic Chicken. This is another memory of a favorite childhood dish my mom made quite a bit. I know there are many versions of this dish out there, but I’m going to keep mine as close to my mom’s recipe as I can.

I’m also making this dish for a close friend of mine, Cheri. She was a big part of mine and Melissa’s life. Today Cheri has a family of her own and because she loved this dish so much, this is for her. Love you girl!

I like to start with the Yukon Gold potatoes. I think they work best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

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Caesar Dressing

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Equipment: 9 x 13 x 3 baking dish, 12-inch sautépan, 2 rimmed baking sheet pans, large mixing bowl, medium-size bowl,  plastic meat board, 3-quart saucepan

Ingredients:
6 medium-size Yukon Gold potatoes, quartered
1/4 cup olive oil, plus 1 tablespoon for onions, plus 8 tablespoons for breaded chicken
2 tablespoons Kosher salt
2 teaspoons fresh ground black pepper
3 tablespoons fresh chopped rosemary leaves, reserve 1 tablespoon for the marinade
6 boneless-skinless chicken breasts
1 cup unsalted chicken broth
1 large sweet onion, thinly sliced in half moons.
9-ounces Creamy Caesar dressing, store-bought
4 cups of Panko breadcrumbs
4 tablespoon freshly chopped flat-leaf Italian parsley, plus 2 tablespoons for garnish

Ingredients For, Lemon Garlic Sauce:
1/2 cup olive oil
1 tablespoon of fresh chopped rosemary leaves
6 cloves of whole peeled garlic, grated
6 lemons, zested and juiced
2 cups unsalted chicken broth

Directions:
Preheat oven to 450-degrees F.
I like to start with the Yukon gold potatoes. I think they work best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, gives my Lemon Garlic Chicken a modern makeover.

Start by taking 6 medium-size Yukon gold potatoes cut them into quarters placing them into a large mixing bowl. Add the olive oil, 2 tablespoons of fresh chopped rosemary leaves, 2 tablespoons of Kosher salt and 1 teaspoon fresh ground black pepper, toss to coat all the potatoes. Next, divide them onto two baking sheet pans, spreading them out into one even layer. Roast in an oven for around 15 minutes. Halfway through the cooking process, turn the potatoes allowing all sides to become light golden brown in color. Remove the potatoes from the oven and transfer them to the baking dish. Spread the potatoes out to evenly cover the bottom of the dish.

Adjust oven temperature to 350-degrees F.

In a large sautépan on medium-high heat add 1 tablespoon of olive oil. Add sliced onions, Kosher salt, and pepper to taste, sauté until just soft and translucent, 5 minutes. Turn the heat off and set aside.

In a large mixing bowl add the Caesar dressing the remaining chopped rosemary leaves, mix to combine. Lay the chicken breast out onto a plastic meat board.  Using a silicone pastry brush, paint both sides of the chicken with the Caesar dressing.

Instead of using Italian style bread crumbs, which my mom used, I’m using Panko bread crumbs. I like how they’re lighter and give a little more texture to the coating. In a bowl add the Panko breadcrumbs and the remaining chopped fresh parsley, mix to combine.

Dredge the chicken into the panko coating both side. Lay the chicken on top of the potatoes, as seen in the picture above.

Pour the cup of chicken broth in the bottom of the baking dish. This will prevent the potatoes from burning. Drizzle 1 to 2 tablespoons of olive oil over each of the breaded chicken breasts. Bake for 20 minutes.

In a medium-size bowl add olive oil, fresh chopped rosemary, grated garlic, lemon zest, lemon juice, and unsalted chicken broth, whisk to combine. Pour those ingredients into a saucepan. On medium heat bring the sauce up to slow bubble reduce to a simmer and cook for 5 minutes. Fifteen (15) minutes into baking, remove the chicken from the oven. Scatter the sautéed onion on top then ladle half of the garlic lemon sauce over the chicken. Cover the baking dish with foil and continue cooking for another 35 to 40 minutes, or until chicken reaches an internal temperature of 165 degrees.

Remove the chicken from the oven and let rest covered for another 15 minutes.

Serve in a large deep serving platter family style. Ladle the remaining lemon garlic sauce over the top and sprinkle with Italian parsley. Bring the platter of Lemon Garlic Chicken to the table. Serve hot.

I’m dedicating this dish to the loving memory of my mom, Doris Domicole.

 

 

 

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