Swedish Meatballs Recipe : Alton Brown. Directions Watch how to make this recipe Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Recipe courtesy of Alton Brown, 2005. How to Cook Pot Roast, Without a Recipe. A few weeks back, just after Thanksgiving, Hugh Acheson posted this pot roast photo on his Instagram account.
Two thoughts popped in my head: 1) Damn, that looks good. 2) I’m making that. I love brothy, slow-cooked dishes because they’re rich and fortifying but not heavy—no butter, cream, or wine required. The technique is simple: Take a big hunk of meat and place it in a pot with a bunch of vegetables and fill half way with stock. Cook slowly till its fall-apart tender and wonderfully fragrant. On a recent cold, rainy Saturday I spent two hours amid the chaos of one of those bounce emporiums for my kid’s seventh birthday party. . • One three-pound piece of beef chuck. • One slab of Niman Ranch fully-cooked ham steak (I noticed Hugh incorporated leftover Thanksgiving ham into his pot, and I liked that idea—pork is never a bad move). • A bunch of vegetables and a box of chicken stock.
I split the chuck into two lengthwise, along a seam of fat, so as to reduce the cooking time a smidge. Old-Time Beef Stew Recipe : Paula Deen. Old-Time Beef Stew Recipe : Paula Deen.
Thai Beef and Basil Stirfry – Thai Recipes. This recipe for Thai Beef and Basil is incredibly quick to prepare and very tasty.
The key to this dish is using the freshest ingredients you can get your hands on, so if you can’t find the Thai Holy basil, use your local basil, as it will bring some impressive aroma to your finished meal. 250 g of beef, sliced skirt steak or ground1 red chili, roughly chopped3 garlic cloves, roughly chopped1 tbsp fish sauce1 tbsp soy sauce1 tbsp oyster sauce1 cup of fresh basil leaves1 large chili sliced1 handful of green beanscanola oil for cooking Start by pounding up a roughly chopped red chili pepper and 3 cloves of garlic in a mortar and pestle with a pinch of kosher salt til they release their oils and fragrance.
The coarse grain of the salt will help season as well as provide some texture while you pound the chile and garlic. Next, in a small bowl, combine 1 tablespoon each of soy sauce, fish sauce and oyster sauce. Next, stir in a handful of green beans (or long beans) and a sliced chili pepper.