This method I learned for cooking thick pork chops and put into practice makes delicious tender and juicy thick cut pork chops.
Make a simple brine:
I adapted a recipe from The Great Meat Cookbook by Bruce Aidells.
The recipe makes enough for 4 regular pork chops or 2 thick ribeye chops.
4 cups ice-cold water
1/4 cup Diamond Crystal Kosher salt
1/4 cup firmly packed brown sugar
Stir together the water, salt, and sugar until dissolved. Place pork chops in a zipper-lock bag. Pour in the brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.
Ribeye Pork Chops
4 servings: One 16 oz chop was enough for my husband and me for one dinner. I made both with the recipe below and saved the other for a second dinner. See below.
1 tablespoon olive oil
2 thick bone-in pork ribeye chops (2 ribs on each chop; 16 oz ounces each), brined
Kosher salt, freshly ground pepper
Freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
2 tablespoons unsalted butter
Heat oil in a large, deep skillet over medium-high. Season pork chops all over (including the fat cap) with a generous amount of salt and pepper. Cook pork chops until the bottom sides are golden brown, about 1 minute. Turn and cook on the other side about 1 minute before turning again. Don’t forget the sides of the chops.
Repeat this process, turning every minute until chops are deep golden brown on all sides and an instant-read thermometer inserted into the thickest part registers 138°F, about 8–10 minutes (total cooking time will depend on the thickness of the chops).
Remove the pan from the heat and add the sage, garlic, and butter, smashing garlic into butter. Return pan to the heat, tilt skillet and spoon foaming butter and drippings over the pork chops several rimes, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (or until the pork registers 145°F).
Thinly slice the meat and transfer to a serving platter or cut the pork between the ribs and serve whole with any juices from the cutting board spooned over the top.
Serve with your favorite sides. The first night I cut one pork rib in half and served Eggplant Parmesan and Sauteed Spinach with the chop. I wrapped the second chop in foil and refrigerated it for later in the week.
Later in the week, I cut the second rib chop in half and brushed it with Chili-Ginger Sauce/Marinade. I placed the cut chop under the broiler to glaze the pork on both sides. Use storebought of my recipe below:
1 tablespoon cornstarch
1/4 cup orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon Sriracha chili sauce or hot pepper sauce
2 garlic cloves, minced
2 teaspoons minced fresh ginger
Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
I served the glazed pork over my recipe for Asian Stir Fry Vegetables and Noodles. See recipe.
Italian Ribeye Steak
The rub adds delicious flavor to the steak.
2 tablespoons Citrus Rosemary Gray Salt Rub, recipe below
2 (10-ounce) ribeye steaks
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter
2 garlic cloves, thinly sliced
4 thyme sprigs
Season the rib eye steaks all over with the citrus rosemary sea salt. Let the meat stand at room temperature for 30 minutes.
In a large, deep skillet, heat the oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 4minutes. Turn the steaks over and add the butter, thyme, and garlic to the skillet. Cook over medium-high heat, basting the steaks with the melted butter, garlic, and herbs, until the steaks are medium-rare, about 4 minutes longer.
Transfer the steaks to a serving platter and let rest for 10 minutes. Slice the meat and serve with the pan juices poured over the steak.
Citrus Rosemary Gray Salt Rub
1 cup of coarse gray sea salt
Grated lemon peel from 1 lemon
Grated orange peel from 1 orange
3 tablespoons finely chopped fresh rosemary
1 tablespoon coarse black pepper
Combine the above ingredients and spread on a baking sheet lined with baking paper
Let it air-dry for 2 days or dry it in the oven at the lowest oven setting your oven has 2 hours
Store in an airtight container.
Spinach, Tomato, Blue Cheese Salad
5 oz baby spinach leaves
1 large or two small scallions, sliced
1 cup grape tomatoes, cut in half
1/4 cup crumbled blue cheese
½ teaspoon coarse black pepper
1-2 tablespoon Italian vinaigrette
In a large salad bowl toss together the baby spinach, scallions, blue cheese, black pepper and 1 tablespoon of the vinaigrette. Toss until salad is completely mixed and coated with dressing. If you need more dressing, add just a little bit more.
Baked Parmesan Garlic Breaded Mushrooms
This recipe can be doubled. I like to prepare this recipe earlier in the day and refrigerate the breaded mushrooms until baking time so that the crumbs are extra crispy.
1 tablespoon olive oil
10 tablespoons Panko bread crumbs
2 ½ tablespoons Parmesan cheese, grated
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon dried parsley
1 egg white
10 large white button mushrooms
Preheat the oven to 450 F degrees. Line an 8-inch baking dish with foil and spray the foil with olive oil cooking spray; set aside.
In a plastic ziplock bag combine the Panko breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and dried parsley. Add the oil and shake.
Place the egg white in another ziplock bag. Add all the mushrooms and shake until all are coated with egg white. Place all the mushrooms in the bag with the crumb mixture and shake.
In 2017, approximately 4.4 million Caribbean immigrants resided in the United States, accounting for 10 percent of the nation’s 44.5 million immigrants. With the notable exception of Jamaica, all major Caribbean nations were under direct U.S. political control at some point, which has created incentives and opportunities for the nationals of these islands to migrate to the United States. The first wave of large-scale voluntary migration from the Caribbean to the United States began in the first half of the 20th century and consisted mostly of laborers, including guest workers from the British West Indies program who worked in U.S. agriculture in the mid-1940s, as well as political exiles from Cuba. The migration accelerated in the 1960s when U.S. companies recruited large numbers of English-speaking workers (from laborers to nurses) from former English colonies (e.g., Jamaica). At the same time, political instability in Cuba, Haiti, and the Dominican Republic propelled emigration. The subsequent waves consisted mostly of their family members and working-class individuals. In contrast, skilled professionals have consistently constituted a relatively high share of Jamaican immigrants to the United States. Between 1980 and 2000, the Caribbean immigrant population increased by more than 50 percent every ten years (54 percent and 52 percent, respectively) to reach 2.9 million in 2000. The growth rate declined gradually afterward.
Caribbean cuisine is a fusion of African, Creole, Cajun, Amerindian, European, Latin American, East/North Indian, Middle Eastern, and Chinese. These influences were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region. Ingredients that are common in most islands’ dishes are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and various proteins that are locally available like beef, poultry, pork or fish. A characteristic seasoning for the region is a green herb and oil-based marinade which imparts a flavor profile which is distinctively Caribbean in character. Additional ingredients may include onions, scotch bonnet peppers, celery, green onions, and herbs like cilantro, marjoram, rosemary, tarragon, and thyme. This green seasoning is used for a variety of dishes like curries, stews, and roasted meats.
Traditional dishes are important to island cultures, for example, the local version of Caribbean goat stew has been chosen as the official national dish of Montserrat and is also one of the signature dishes of St. Kitts and Nevis. Another popular dish in the Caribbean is called “Cook-up”, or pelau. Ackee and saltfish is another popular dish that is unique to Jamaica. Callaloo is a dish containing leafy greens and sometimes okra that is known throughout the Caribbean.
The variety of dessert dishes in the area also reflects the mixed origins of the recipes. In some areas, Black Cake, a derivative of English Christmas pudding may be served on special occasions. Black cake is a rich, molasses-spiced cake filled with dried fruits and is a part of Christmas festivities throughout the Caribbean. The cake varies from island to island.
Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod). Jamaican patties and various pastries and bread are also popular as well as fruit beverages and Jamaican rum.
Across America, a new generation of Caribbean-American chefs is taking Caribbean cuisine to new heights, from unique rum bars to fine dining restaurants. These talented chefs are interpreting traditional dishes and ingredients from their grandmother’s kitchen in ways that are unexpected, but always authentic.
Some Caribbean recipes to try at home:
1 tablespoon ground allspice
1/4 teaspoon ground cinnamon
1/4 cup brown sugar
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 teaspoon freshly ground black pepper
Combine all the ingredients in a small bowl or jar.
Roasted Chicken with Jerk Seasoning
Jerk seasoning rub, recipe above
1/4 cup olive oil
2 large bone-in chicken breasts, cut in half, and 3-4 large bone-in thighs
2 teaspoons Kosher salt
Preheat the oven to 400°F. Mix oil and 3 tablespoons spice rub in a small bowl Reserve remaining rub for later. Rub chicken with jerk spice mixture; season with salt. Place the chicken in a covered container and marinate overnight.
Caribbean Sweet Potato Bake
Makes 6 servings
3 cups cooked, mashed sweet potatoes (2 pounds)
2 eggs, slightly beaten
1/2 cup packed brown sugar
1/4 cup melted butter
2 tablespoons dark rum
Grated peel and juice from 1 lime
1/2 teaspoon ground nutmeg
2 bananas, peeled and diced
Combine the mashed sweet potatoes with eggs, brown sugar, butter, rum, lime peel, juice and nutmeg in a mixing bowl. Beat until well blended.
Spoon into a shallow baking dish, place the sliced bananas around the top of the sweet potato mixture and spray with nonstick cooking spray.
Bake at 400°F for 30 minutes. Garnish with chopped parsley.
Callaloo is a popular Caribbean vegetable dish that is widely known throughout the Caribbean and has a distinctively Caribbean origin.
Recipes vary across the region, depending on the availability of local vegetables. The main ingredient is an indigenous green leaf called amaranth.
Callaloo, in Trinidad & Tobago and other eastern Caribbean countries, is generally made with okra and dasheen or water spinach. Variations may include coconut milk, crab, conch, Caribbean lobster, meats, pumpkin, chili peppers, and other seasonings or spices. The ingredients are added and simmered down to a somewhat stew-like consistency. When cooked, callaloo is dark green in color and is served as a side dish.
In Jamaica, callaloo is often combined with saltfish and is usually seasoned with tomatoes, onions, scallions, scotch bonnet peppers and cooking oil. It is often eaten with roasted breadfruit, boiled green bananas, and dumplings. It is a popular breakfast dish.
In Grenada, callaloo is steamed with onion and coconut milk and is eaten as a side dish. Grenadians also stir or blend the mixture until it has a smooth texture. Callaloo soup comprising callaloo, okra, dumplings, yam, potato, chicken and beef is traditionally eaten on Saturdays. It is also one of the most important ingredients in Oil Down, the island’s National Dish, that is comprised of steamed breadfruit, callaloo, yam, carrot and several varieties of meat or fish. All of this is steamed in coconut milk and saffron powder.
In the Virgin Islands, callaloo is served with a dish of fungee (mushrooms) on the side. In Guadeloupe, “calalou au crabe” (crab callaloo) is a traditional Easter dish.
4 cups callaloo, chopped and tightly packed
1 tablespoon vegetable oil
1 small onion, chopped
2 green onions, chopped
2 sprigs thyme
1 medium tomato, chopped
Salt to taste
1 Scotch Bonnet (hot) pepper, whole or 1/4 teaspoon cayenne pepper
2 tablespoons water
Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside. Place oil in a large pot, add onions, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.
In Italian, “torta” simply means a sweet or savory cake. A traditional Italian torta usually includes ricotta cheese, parmesan, parsley, and onions. There are also variations that contain meat and some that are completely vegetarian. These vegetarian tortes sometimes contain artichokes and herbs for flavor. This torta is made in a springform pan instead of a traditional pie pan.
I have made potato tortes many times through the years, but this summer, not only did I have an abundance of potatoes but also an abundance of yellow squash from my CSA share. So I thought why not combine them. Turned out delicious. Serve with a mixed green salad and if you want a side of meat, grilled sausage would be good. This torte also makes an excellent antipasto course. Serve at room temperature cut into thin wedges.
Summer Squash and Potato Torta
1 green onion, finely minced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds small red potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds
3 tablespoons olive oil
Preheat oven to 375°F.
Butter an 8-inch springform pan. Wrap the outside of the pan in heavy-duty foil.
In a mixing bowl combine the green onion, Parmesan cheese, flour, Italian seasoning, garlic powder, salt, and pepper.
Layer 1/2 of the potatoes in concentric circles in the bottom of the prepared pan, overlapping slightly. Sprinkle with 1/4 of the cheese mixture.
Layer 1/2 of the squash slices in concentric circles on top of the potatoes/cheese mixture. Sprinkle with 1/4 of the cheese mixture. Repeat with a second layer of the potatoes, cheese mixture, squash slices and cheese mixture. Drizzle the olive oil over the top Cover the pan tightly with foil. Bake until the potatoes are almost tender, 90 minutes. Remove the foil; bake uncovered until the torte begins to brown and potatoes are tender, about 90 minutes longer.
Place the pan on a wire rack and let cool to room temperature. Remove the sides of the pan and place a serving plate on top. Turn the torte over and remove the pan bottom. Cut the torte into wedges to serve.
Korean Americans are Americans of Korean heritage or descent, mostly from South Korea (99%), and with a very small minority from North Korea, China, Japan, and the Post-Soviet states. The Korean American community comprises about 0.6% of the United States population, or about 1.8 million people, and is the fifth largest Asian American group. The two metropolitan areas with the highest Korean American populations as per the 2010 Census were the Greater Los Angeles Combined Statistical Area (334,329) and the Greater New York Combined Statistical Area (218,764). The Baltimore-Washington Metropolitan Area ranks third, with approximately 93,000 Korean Americans clustered in Howard and Montgomery Counties in Maryland and Fairfax County in Virginia. Southern California and the New York City metropolitan area have the largest population of Koreans outside of the Korean Peninsula. Among Korean Americans born in Korea, the Los Angeles metropolitan area had 226,000 as of 2012; New York (including Northern New Jersey) had 153,000 Korean-born Korean Americans, and Washington had 60,000. The percentage of Korean Americans in Bergen County, New Jersey,(my old home town) in the New York City Metropolitan Area, (increased to 6.9% according to the 2011 American Community Survey and is the highest of any county in the United States. Georgia was home to the fastest-growing Korean community in the U.S., with a significant Korean American population in the Atlanta metropolitan area, mainly in Gwinnett County (2.7% Korean), and Fulton County (1.0% Korean).
One of the first Korean Americans was Seo Jae-Pil, who came to America shortly after participating in an abortive coup with other progressives to institute political reform in 1884. He became a citizen in 1890 and earned a medical degree in 1892 from what is now George Washington University. Throughout his life, he strove to educate Koreans in the ideals of freedom and democracy and pressed the U.S. government for Korean independence. He died during the Korean War. His home is now a museum, cared for by a social services organization founded in his name in 1975.
A prominent figure among the Korean immigrant community is Ahn Chang Ho, pen name Dosan, a social activist. He came to the United States in 1902 for education. He founded the Friendship Society in 1903 and the Mutual Assistance Society. He was also a political activist during the Japanese occupation of Korea. There is a memorial built in his honor in downtown Riverside, California and his family home on 36th Place in Los Angeles has been restored by the University of Southern California. The City of Los Angeles has also declared the nearby intersection of Jefferson Boulevard and Van Buren Place to be “Dosan Ahn Chang Ho Square” in his honor.
Another prominent figure among the Korean immigrant community was Syngman Rhee (이승만) He came to the United States in 1904 and earned a bachelor’s degree from George Washington University in 1907, a master’s degree from Harvard University, and a Ph.D. from Princeton University in 1910. In 1910, he returned to Korea and became a political activist. He later became the first president of the Republic of Korea.
In 1903, the first group of Korean laborers came to Hawaii on January 13, now known annually as Korean-American Day, to fill jobs as laborers. Between 1904 and 1907, about 1,000 Koreans entered the mainland from Hawaii through San Francisco. Many Koreans dispersed along the Pacific Coast as farm workers or as laborers in mining companies and as section hands on the railroads.
Between 1905 and 1910, political activities in Korean American communities surged in opposition towards Japanese aggression of Korea and they formed organizations throughout the US. In 1909, two of the largest Korean-American organizations would merge to form the Korean National Association, the largest Korean immigrant organization in North America. Leaders included An Changho, Syngman Rhee, and Park Yong-man. This organization along with others would play key roles in the Korean independence movement between 1910 and 1945. When the Korean War ended in 1953, small numbers of students and professionals entered the United States. A larger group of immigrants included women married to U.S. servicemen. With the passage of the Immigration and Nationality Act of 1965, Koreans became one of the fastest growing Asian groups in the United States, surpassed only by Filipinos. In the 1980s and 1990s Koreans became noted not only for starting small businesses such as dry cleaners or convenience stores, but also for building churches.
Korean American cuisine can be described as a fusion of traditional Korean cuisine with American culture and tastes. Dishes such as “Korean tacos” have emerged from the contacts between Korean bodega owners and their Mexican workers in the Los Angeles area, spreading from one food truck (Kogi Korean BBQ) in November 2008 to national prominence eighteen months later. Often, chefs borrow from Korean flavors and preparation techniques that they integrate into the cuisine they are most comfortable with (whether it be Tex-Mex, Chinese, or purely American). Even a classic staple of the American diet, the hamburger, is available with a Korean twist – bulgogi (Korean BBQ) burgers.
Korean cuisine has unique and bold flavors, colors, and styles; that include kimchi, a spicy dish made of salted and fermented vegetables (baechu-kimchi, kkaktugi), long-fermented pastes (gochujang, doenjang), rice cake, noodle dishes and stews (tteok-bokki, naengmyun), marinated and grilled meats (bulgogi, galbi), and many seafood dishes using fish cakes, octopus, squid, shellfish and fish.
Make some Korean style dishes at home. Here are a few recipes for you to try.
Red Pepper Potatoes
This is a traditional and uniquely-flavored Korean side dish. Serves 3-4.
1 tablespoons soy sauce
1 pinch cayenne pepper, or to taste
2 tablespoons peanut or vegetable oil
3 medium red potatoes, about 1 lb, peeled and cut into bite-sized pieces
2 large green onions, sliced thin
1 red bell pepper, diced
Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 8-10 minutes. Stir in the scallions and bell pepper; cook 2-3 minutes more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed 1 to 2 minutes.
Korean Bulgogi-Style Grilled Steak
1/4 cup gochujang Korean chili paste
3 cloves garlic
1-inch piece of fresh ginger
2 tablespoons brown sugar
2 tablespoons of unseasoned rice wine vinegar
2 tablespoons soy sauce
1 teaspoon coarse ground black pepper
1/2 cup peanut oil
2 large scallions, chopped
2 tablespoons cilantro
1 ½ to 2-pound flank steak
In a large plastic ziplock bag combine the gochujang, garlic, ginger, sugar, vinegar, soy sauce, black pepper, oil, scallions, and cilantro. Close the bag and mix the ingredients together. Add the steak, close the bag and turn the bag over several times to coat the steak. Place the bag in a large dish and let the steak marinate in the refrigerator overnight. Turn the bag over several times during the marinating time.
Preheat an outdoor grill to medium-high heat. Grill the steak for 6 to 8 minutes per side, depending on thickness, until the steak is cooked medium-rare. It should reach an internal temperature of 130°F. in the thickest part of the steak. Remove the steak from the grill to a cutting board, tent it with foil, and let it rest for 3 to 4 minutes.
Slice the steak into thin pieces across the grain, place on a serving plate and serve with the reserved sauce.
Korean Cucumber Salad
1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon of red pepper flakes
1 teaspoon honey
1 teaspoon peanut or vegetable oil
1 tablespoon sesame seeds
Half of a hothouse (English) cucumber or regular unwaxed cucumber, unpeeled and thinly sliced
1 green onion, sliced thin
1/2 carrot, shredded
Make the dressing: In a serving bowl, stir together vinegar, black pepper, red pepper flakes, honey, oil, and sesame seeds.
Make the salad: Mix in the sliced cucumber, green onions, and shredded carrot. Cover, and refrigerate until serving time.
2 pounds chicken (thighs, breasts- skin on or off according to preference)
1/2 cup thinly sliced scallions (green onions)
2 tablespoons minced garlic
2 tablespoons peeled ginger, minced
1/4 cup soy sauce
1 teaspoon red chili flakes
1/4 cup fresh orange juice
2 tablespoon freshly squeezed lemon juice
Combine the green onions, garlic, ginger, soy sauce, juice and chili flakes in a large resealable plastic bag. Add the chicken. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.
Heat an outdoor grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil. Arrange the chicken over the high-heat section of the grill and cook for 5 minutes, or until you see dark, seared grilled marks. Turn the chicken and keep over the hot section for another 4 to 5 minutes. Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.
Place the chicken on a broiling pan with a rack sprayed with non-stick cooking spray. Add 1/4 cup of water to the tray underneath to prevent the fat from catching on fire. Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes until the chicken reaches an internal temperature of 165°F for breasts and 180°F for thighs in the thickest part of the meat, another 10 to 15 minutes.
Bacon Fried Rice
4 cups cold cooked white rice
2 teaspoons peanut oil
8 bacon slices, diced
2 celery stalks, sliced thin
1 cup frozen petite peas, thawed
2 eggs, lightly beaten
1 tablespoon fish sauce
1 tablespoon soy sauce
4 green onions
Thinly slice the scallions and set aside the green portions. Bring the cooked rice to room temperature; set aside.
In a deep skillet, heat the oil over medium-high heat. Add the bacon, and cook for about 4-5 minutes.
Add the white sliced scallions and celery, and sauté together for 4-5 minutes more, turning down the heat slightly if too much browning occurs.
Add the peas, and stir to combine. Then gently stir in the rice. Let the rice mixture heat thoroughly over medium heat. Make a well in the middle, and add the eggs. Stir occasionally to make sure they’re cooking, then stir them into the rice. There should be little bits of cooked egg throughout the rice. Stir in the fish sauce, soy sauce. and green onion tops. Serve immediately.
Broccoli In Oyster Sauce
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of sugar
1 tablespoon peanut oil
2 garlic cloves, peeled and smashed
1 head broccoli (1 1/2 pounds)
Trim the broccoli and cut into long florets. In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
In a large skillet, heat peanut oil over medium-high. Add garlic and broccoli. Cook, tossing occasionally until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until the broccoli is tender but still has some bite, about 2-3 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute. Serve.
Serve the brisket with red cabbage coleslaw and baked sweet potatoes or sweet potato fries. Later in the week the brisket and coleslaw will make a delicious sandwich.
Spicy Chili Rub
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon ground oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder
2 cloves garlic, minced
Combine the spice rub mixture and rub olive oil over all areas of the brisket. Then thoroughly coat the brisket with the chili rub. Wrap in plastic wrap and refrigerate overnight.
Preheat the oven to 350 F. degrees. Place the brisket in a roasting pan and scatter the chopped onion around the brisket. Roast, uncovered, for 1 hour.
Combine the BBQ sauce ingredients in a large measuring cup. Pour the BBQ sauce over the brisket. Cover the baking pan tightly with foil and lower the heat to 300 F degrees. Cook for another 4–5 hours or until fork tender.
Once cooked, slice the meat thinly across the grain and serve with the sauce.
Yield: 8 or more servings.
Red Cabbage Coleslaw
Half of a head of red cabbage, thinly shredded
2 large carrots, shredded
3 large scallions, minced
2 teaspoons honey
1/2 teaspoon each salt and pepper
1/2 teaspoon celery seed
4 tablespoons mayonnaise
4 tablespoons heavy cream
1 teaspoon white wine vinegar
2 teaspoons lemon juice
Combine the dressing ingredients in a large bowl with a cover. Add the shredded cabbage, shredded carrots, and scallions. Mix thoroughly. Cover the salad and refrigerate several hours before serving.