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Asian Glazed Ham April 18, 2014

Filed Under: Asian BBQ rub,Recipe - Sue Fuirst @ 6:04 pm
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Whisk together

1/4 cup orange juice

1/4 cup honey

2 Tablespoons of Asian BBQ Rub

1 Tablespoon Dijon Mustard

Glazed Ham for Easter

Filed Under: Asian BBQ rub - Sue Fuirst @ 6:03 pm

Basics Fuirst Asian BBQ Rub is perfect for pork.  Score a ham and rub with the rub for a zesty crust.  Or for a fabulous ham glaze:

Whisk together

1/4 cup orange juice

1/4 cup honey

2 Tablespoons of Asian BBQ Rub

1 Tablespoon Dijon Mustard

Passover Asparagus Kugel April 14, 2014

Filed Under: Recipe - Sue Fuirst @ 1:09 pm

passover asparagus kugel

1 lb medium asparagus spears, snapped at the ends, stalks peeled, cut into 1” lengths

1 onion, diced

2 Tbsp olive oil

5 pieces of matzo

6 eggs

1 tsp fresh tarragon, chopped

1 tsp kosher salt

½ tsp ground white pepper

½  cup grated parmesan, optional (not kosher)

Preheat oven to 350°.   Oil a deep dish pie plate or 9×13 glass pan

Bring a small saucepan to boil.  Add asparagus and simmer for 3 minutes.  Remove from heat and drain.  Set aside.

Heat olive oil in a skillet over medium heat.  Add onion and cook until soft.

Crumble matzo into a bowl.  Cover with hot water and set aside for 5 minutes.   Beat eggs in a large bowl.   Drain matzo and add to eggs.   Mix in asparagus, onion, tarragon, salt and pepper.  Mix in parmesan if using.

Pour batter into prepared pan and bake for 30 minutes.  Slice into wedges and serve.

 

Brisket Time! April 8, 2014

Filed Under: Cassoulet seasoning - Sue Fuirst @ 6:01 pm
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holiday brisket

 5 lb brisket of beef

2 large onions, diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

1 Tbs Basics Fuirst Cassoulet Seasoning

1-2 Tbsp olive oil

1 28-oz ca crushed tomatoes,

1 cup red wine

1 cup beef broth

Kosher salt and pepper

 

Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.  Add Cassoulet Seasoning and stir.

Pour in wine and stir to deglaze the pan. Add beef broth and tomatoes, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, partially cover and cook an additional ½ –  hour.

Perfect to make ahead.  This freezes well.

 

Brisket

Filed Under: Cassoulet seasoning,Recipe - Sue Fuirst @ 5:50 pm
Tags:

jewish holiday brisket

 5 lb brisket of beef

2 large onions, diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

1 Tbs Basics Fuirst Cassoulet Seasoning

1-2 Tbsp olive oil

1 28-oz ca crushed tomatoes,

1 cup red wine

1 cup beef broth

Kosher salt and pepper

 

Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.  Add Cassoulet Seasoning and stir.

Pour in wine and stir to deglaze the pan. Add beef broth and tomatoes, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, partially cover and cook an additional ½ –  hour.

Perfect to make ahead.  This freezes well.