1 T (7 g) chili powder
1 1/4 T (10 g) smoked paprika
3 t (3 g) chili flakes
1/4 t (1 g) cayenne pepper
2 t (4 g) cumin
1/4 t (1 g) cinnamon
1 1/2 T (22 g) brown sugar
1 T (10 g) kosher salt
1 T (4 g) whole coriander seeds

1. Combine all ingredients in spice grinder and grind (I use a small coffee grinder). Sprinkle over meat and massage to evenly distribute. Refrigerate for 24 hours, turning halfway.
2. Lay the strips of beef in a dehydrator, being sure not to overlap the meat.
3. Adjust the dehydrator to the highest setting (mine was about 160 degrees F) and let it dehydrate for about 4-6 hours.

Man-O-Meter: 8

photo 2 (1)

Notes: I think it needs more salt, but I do enjoy the spice. Dried up much differently than the teriyaki version–wasn’t as smooth. Perhaps next time I’ll experiment with marinating time, and will rotate the dehydrator halfway through the process. Worth re-testing!

Advertisements

(Part 1 of 2)

If you’ve read my post about meatless meat sauce, and if you’ve actually made this or something like it, chances are you are in need of redemption. In preparation for our vacation to Maine, I was been busy baking and freezing quick breads and cookies. Searching for something savory that would hold up during the drive up, I turned to jerky. Beef jerky. Beef. It’s what my S.S. deserves after eating meatless meat with a smile without murdering me.

I purchased 4 pounds of top round, and my S.S. requested that I make two versions to keep things interesting. Since this was made with him in mind, I did just that. Here we have version number one, my take on Teriyaki:

2 pounds (908 g) top round (bottom round, flank, or anything used to make London Broil will work just fine)
1/4 cup (75 g) soy sauce
2 T (25 g) fish sauce
1/4 cup (70 g) Worcestershire sauce
1/4 cup (60 g) water
1/2 cup (125 g) brown sugar, packed
5 cloves (25 g) garlic, crushed
15 turns (1 g) freshly ground black pepper

1. Slice top round against the grain into 1/4-inch slices.
2. In a large dish, whisk together the rest of the ingredients. Add meat to the marinade and refrigerate for 24 hours, turning halfway.
3. Lay the strips of beef in a dehydrator, being sure not to overlap the meat.
4. Adjust the dehydrator to the highest setting (mine was about 160 degrees F) and let it dehydrate for about 4-6 hours.

Man-O-Meter: 9

photo 1

Notes: absolutely fabulous flavor, which could use a little more garlic, if preferred (which I do). Otherwise, salt was spot-on, and the balance between sweet and savory was just what you’d expect from a teriyaki sauce. A definite keeper.

Now, I take pride in featuring vegetables as the stars in a vegetarian/vegan meal. Once in a while, however, I do use meat substitutes in traditional meat-based dishes. Perhaps it is out of sadism, as my S.S. is a hardcore meat-eater (or perhaps it is masochism, because, well, so am I). But every so often, I enjoy experimenting with different non-meat meats to see if they are actually tolerable (take this recipe for vegan chili, which is actually very good). This recipe for meatless “bolognese” is, suprisingly, delicious, hearty, and satisfying.

What’s the Man-O-Meter on this one? 7. I’ll take it.

3 Tbsp extra-virgin olive oil
1 medium onion, fine dice
3 medium carrots, fine dice (or pulsed in food processor)
3 stalks celery, fine dice (or pulsed in food processor)
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
12 oz ground beef alternative (made from soy, wheat protein, or both)
1 28-oz can whole peeled tomatoes, crushed by hand
1 5.5-oz can vegetable juice (or tomato sauce; I happened to have v8 on hand, one of the more random donations that my mother sent me home with the last time I visited)
1/2 tsp chili flakes, or more or less to taste
1 Tbsp apple cider vinegar
1 tsp sugar
2 cups water

1. In a large pot, heat oil over medium heat. Add onion, carrot, and celery, season with salt and epper, and cook until softened, about 5 minutes.
2. Add garlic and meatless ground beef and cook for another minute.
3. Add tomatoes, vegetable juice, chili flakes, vinegar, sugar, and water. Bring to boil, reduce to simmer, and cook to desired consistency, about 30-40 minutes.
4. Adjust seasoning and serve over pasta.

Makes enough for 1 pound of pasta.

photo 2

After making burrata with corn and tomatoes, I just couldn’t throw away the corn cobs without squeezing every sweet drop of summer from them. Since I only had a few, I couldn’t make enough corn stock to be worthwhile for soup. Using the same technique, however, I was able to produce enough sweet corny liquid to create a simple syrup for cocktails.

Place corn cobs in a pot and add enough water to cover. Bring to boil, reduce to simmer, and cook to extract flavor, about 30-45 minutes. Strain, and combine however much corn stock you have with equal parts sugar (ex.: 1 cup stock requires 1 cup sugar).

Use anywhere you would use standard simple syrup. For me, whisky was a natural partner, so I combined 3 parts of the spirit with 1 part corn simple syrup and topped it with club soda. A great cocktail to help transition into fall.

photo 3

It’s still warm(ish) outside, and sweet corn and colorful tomatoes persist at farmers’ markets. Let’s make the most of it:

photo 4

corn cobs, kernels removed
cherry or grape tomatoes, halved/quartered/left whole, depending on size
kalamata olives, diced
red onion, thinly sliced, soaked in water and then drained
evoo
s&p
burrata, torn

Again, no recipe, just an idea. Make a simple salad with all ingredients, minus the burrata, which is served on top.

I’m not quite ready to say goodbye to summer, and neither should you. Make this dish as a side, or, better yet, an entree to celebrate this last day of summer.

1 pound green beans, trimmed
4 peaches, cut into wedges
Canola oil
1 pint sungold tomatoes, halved
Maldon salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup goat’s milk Greek yogurt
1/2 tsp sumac

1. Blanch green beans in salted boiling water until crisp-tender, about 3 minutes. Shock in an ice water bath.
2. Lightly coat peaches in canola or other neutral oil and grill to desired char.
3. Place green beans on plate or platter and top with peaches and tomatoes; sprinkle with salt and pepper and drizzle with olive oil.
4. Stir together yogurt and sumac, along with salt and pepper to taste.
5. Top salad with a dollop of yogurt.

DSCN1331