HornFans, choose our menu **Updated, Hot Chinese *

[Smoky Brisket]

Not sure if this'll work... but I thought it might be fun to try.

I'm looking for five meals to cook this upcoming week, and I thought I'd let yall do it.

You provide the recipe (or link to the recipe), I cook it, photograph it, review it and post everything here. If the recipe is in a cookbook, you can assume I can find it somewhere.

Here are the rules.

- Nothing too pricey.
- Need a fish/ veggie for Friday.
- Nothing that takes four hours (unless it's a weekend meal).
- Hopefully there'll be some sort of meat variation (i.e. not 4 beef meals)
- This isn't Fear Factor, so don't suggest something that'll kill us or is still living when we eat it.

Bonus points for providing a cocktail/ beer/ wine pairing.

* No more suggestions past Sunday morning, since that's when I go grocery shopping *

 

[Luke Duke]

Day 1 - Sliced Brisket
Day 2 - Chopped Brisket
Day 3 - Sliced Brisket Sandwiches
Day 4 - Chopped Brisket Sandwiches
Day 5 - Take a break and go out for BBQ

Buy a case of your favorite beer and drink it with your dinners.

 

[Mrmyke709]

This one is easy. I even did it while on Spring Break at the cabin, it was a big hit.
Get 2 of the natural pork tenderloins at HEB.
For just the both of you, you may only need one, but I'd do 2 for leftovers.
Rub with Stubb's spice rub, and coat the grill lightly with some oil to prevent sticking.
Grill till done medium rare, then let it rest wrapped in foil. It'll keep cooking in the foil.
Slice some medallions and serve it with the HEB chipotle raspberry sauce. It's good stuff.
For sides, get the couscous with pine nuts, I can't remember the brand. Instead of water, use some good chicken stock. I have to watch my daughter, or she'll eat the whole freaking pan.
For veggies, I suggest a nice Spring Greens Mix with a nice vine ripe tomato and sliced baby portobello shrooms, with Newman's Own Creamy Caesar dressing.
Also, some steamed broccoli with toasted pine nuts will go well with this, but that may be a bit too much pine nut for some people.
Get the organic kind, the regular broccoli tastes like crap.
Get some nice wine too, maybe a zin.
This whole meal is ridiculously easy to prepare during the work week. And while you're grilling, you can have a brewski. I had a Sierra Blanca Pilsner, but ya can't get them here. A nice New Belgium Blue Paddle would suffice.

 

[spystud13]

Here are two that have previously been posted on here that I really enjoyed:

Smurfette's provolone chicken

hornian's Mexican Goulash

 

[Smoky Brisket]

Mrmykes is definitely in.

This kind of like Julie and Julia, where that girl made all Julia Childs recipes in a year. Except I'm just doing 5 days worth.

I guess a better way to advertise this is, give me five dishes that you want to see photos of. They dont have to be dishes you've made. Sure Batali can make it look like art, but can the avg HF poster do it?

If this idea turns out to be a big swing and a miss, it'll turn into the glorious box-of-wine-in-one-night experience.

 

[TPCJ]

Blackend Tilapia with saffron rice and steamed broccoli.

 

[Idahorn2]

Aside from BBQ, Tex/Mex, and a good steak, this is our favorite dish. It is Hot Chinese at its best.

1 pound pork tenderloin sliced up into pieces about 1/8" x 3/4" x 1.5" Like a pencil, but flatttened out thinner.
1 cup bell pepper, cut in 1" squares or thereabouts
1 cup small green onions, cut to 1.5" in length, green and white parts
2 cups peanut oil

1 rounded Tablespoon fermented black beans. (Pretty exotic things-will likely be found only in Oriental groceries and may be called "Salted Black Beans" on the package. They are kinda soft and taste sorta bitter by themselves, but they make this dish.)
1/2 teaspoon cayenne
2 teaspoons fresh grated ginger
1/4 teaspoon sugar
1 Tablespoon (plus some lagniappe) white wine-- we use a local Riesling which is not too dry.
2 Tablespoons soy sauce. I have never been able to get used to any other than La Choy, so use what you like; I know it is extremely pedestrian.
Some toasted sesame oil.
Boiled white rice

Cut up the meat and veggies as described. Mash together into a paste the beans, cayenne, sugar and ginger (we use a Cuisinart mini-prep), then add to the wine and soy sauce in a small bowl.

Doubt this can be done without a wok.

Heat the wok over max flame until it smokes, then add a Tablespoon or two of the oil and wait 'til it smokes too. Toss in the bell pepper and scorch/stir fry it for a bit-30/40 seconds or so, until it starts to brown. Slide the peppers into a bowl and clean out the wok and the stirring tool. Hot tap water and a paper towel to get out the overpowering taste of the bell pepper.

Get the wok smokin' hot again, then add the rest of the oil. Heat this until it smokes, then carefully add the pork. Cook it until all the pink is gone and it just begins to brown. Pour off all but a tablespoon or two of the oil; we put it in an empty pint cream carton.

Get the wok hot again--a few seconds-- and add to the pork the green onions, bell peppers, and the seasoning mixture. Stir it all up for a minute or so, then serve it up onto some white rice; maybe sprinkle on some of the toasted sesame oil.

Serve with the Riesling.

I like this so much we tried it on a river trip once-with precooked pork. I forgot the ginger so I reduced a can of ginger ale to a syrup and used that. Not that great a substitute, but I still get compliments 7 years later.

 

[GakFoo]

Magic Chicken (recipe in hornfans recipe collection compiled by Anastasis)

Rice Pilaf

Italian Marinated Asparagus (put asparagus spears in big ziploc with zesty italian and chopped garlic and let sit for a while to coat, bake in oven in pan with dressing for 10-12 minutes, topped with s&p, top with shredded parmesan with 3 minutes left. top with chopped tomatoes before serving)

 

[BrûléeOrange]

Here's my go-to favorite meal in the easy and having guests over category menu:

Thick bone-in Grilled Pork Chops
- brush lightly with garlic flavored olive oil
- sprinkle with kosher salt, fresh cracked black pepper and dried rosemary
- grill about 5 to 7 minutes per side
- let rest for up to 5 minutes

Mashed Potatoes
- your favorite potatoes boiled with jackets on in salted water until a knife goes in easily
- I put the cooked potatoes (peels on) in a stainless steel bowl from an old mixer (that way you can do them ahead of time cover and keep them warm in the oven if you have dinner guests)
- slice 'em up some with a knife
- add real butter
- salt & cracked black pepper
- milk or half-n-half
- truffle oil to taste
- hand mash or whip (your preference)....I like mine lumpy with skins

Sauteed shredded Fresh Brussel Sprouts (People love this recipe)
- Coarsely shred (I use a food processor with a coarse slicing blade or just cut with a knife) FRESH brussel sprouts
- salt & pepper
- melt 2 Tablespoons butter in a large nonstick pan
- quickly sautee (3 to 5 minutes) don't overcook
- finish off with a little balsamic vinegar & transfer to serving bowl
- garnish with toasted pinenuts (my favorite) or some shredded parmesian cheese

I like a nice cab or shiraz (economical: try the Rosemount Shiraz or Hess Select Cab).

If you have the Brussel sprouts shredded ahead of time, and the mashed potatoes warmed in the oven all you have to do is grill the chops and sautee the brussel sprouts while the pork is "resting" for a relaxing meal with friends. The kitchen stays clean too.

For an easy dessert "Mother-in-Law's Cobbler"

- equal parts milk, self-rising flour and sugar (I use a cup and a half of each)
- can of sliced peaches
- cup of fresh or frozen blueberries
- stick of butter
- cinnamon and nutmeg to taste
- pinch of salt

Stir together the milk, flour and sugar until smoothe. In a saucepan warm the peaches, blueberries, spices along with the butter until it melts. Pour the fruit mixture in a baking dish. Then pour the flour mixture all over the top. Bake at 400 for about 30 to 40 minutes. Serve hot with vanilla ice cream.

 

[Smoky Brisket]

Thanks for all the suggestions. Look for photo threads for the following:

SUN - Brulee's suggestion, except steak subbed for pork chops since I've got pork for two other dishes.
MON - GakFoo's magic chicken/ asparagus...
TUES - Mrmykes pork tenderloin, couscous, salad
WED - Idahorns stir fry
THURS - undecided
FRI - blackened tilapia, broccoli and saffron rice.

 

[Luke Duke]

Thurs - CAD's Blue Cheese Hamburgers

He has a link to the recipe in his sig.

 

[Smoky Brisket]

Brulee's Suggestion

Steak, instead of pork chops. Prepared them similarly to his suggestion, but didnt have garlic flavored olive oil. So I used garlic and made a paste with salt, olive oil and rosemary.

Brussel Sprouts:

no shiraz or cab. Went with a grande IPA

with mashed potatoes and finished sprouts (sorry about the lighting):

cobbler:

Great dinner.

Mashed potatoes never fail, especially if youre adding truffle oil. I havent had brussel sprouts since I was 10. They still remind me of mini cabbage. I love preparing steak or pork chops like this. Makes me think of Italy's giant t-bones.

Onto the cobbler. I f'ed it up and dont know why. It looks great in the picture, but it just didnt get cooked in the middle. So, I eyeballed the fruit, and it was probably closer to two cups of blueberries. When I poured the flour mixture in, it got enveloped in the purple syrup. So I thought, probably oughta double that up then and made a second batch of flour mixture. Pulled it after 40+ minutes because it was browning on top.

Anyway, I'll definitely make the sprouts again and will take suggestions on how to fix the cobbler.

Magic Chicken tonight.

 

[BrûléeOrange]

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[Smoky Brisket]

Magic Chicken time.

Absolutely delicious.

I had the butcher cut the backbone out. Stuffed the pockets exactly as described and grilled it skin side down for a few minutes until I remembered you said skin side up.

I was using the Whole Foods hardwood charcoal, but I swear I saw some rulers and two-by-fours pour out. The smoke started getting a little acrid, so I moved it to the oven.

Asparagus. Easiest side dish ever. Tasty too. Took no time til my pee smelled like, well, asparagus.

Tasty meal. And really easy. Would definitely do it again.
Got a little messy when I carved it.

Pork tenderloin tonight.

 

[SAChick]

Looks good so far, waiting for last nights pork.

 

[Idahorn2]

I like Brussel sprouts but for the life of me I have never seen them shucked like that, always whole and braised. Have to give it a try. Good luck with the pork loins and the hot Chinese.

 

[Smoky Brisket]

Mrmykes pork recipe.

Good lord it was delicious. It was embarrassingly easy too. Probably the toughest thing was removing the silverskin from the tenderloin.

The pork, rubbed up and down with Stubb's spice rub:

or if you like the Food Magazine's depth of field photos:

Didnt get any pictures of the couscous in the pot, just on the plate. And yes, Mom, I did have salad, it just didnt make the shot.

Couscous is one of those side dishes that I never make. But after making it last night, I'm definitely going to have it more often. And the chicken stock instead of water added a lot (I think).

The raspberry chipotle sauce I found had the oddest name/ picture juxtaposition. Somehow Kozlowski Farms and a pancho/ sombrero dont conjure up the same type of images for me.

Tonight: Idahorns Hot Chinese. I went to the Asian Market yesterday to find the bean paste. I was really out of place, but I will say this... There is a lot of food in this world that I'm not sure I'll get to eat because there's not enough time.

 

[Idahorn2]

Not sure about bean paste, we get the whole beans. Good luck.

 

[Smoky Brisket]

You're right, theyre whole beans. For some reason, I kept repeating bean paste to myself when I was in the store because I was so overwhelmed.

 

[Idahorn2]

By themselves, they are nassty.

 

[cbs]

The whole foods lump charcoal does have a lot of wood remnants. B&B is about 1000x better. We get it at Central Market, but it's available elsewhere.

We make that raspberry chipotle pork tenderloin a lot. I use Fischer and Weiser brand. Marinate the tenderloin with a couple of tablespoons of the raspberry chipotle sauce combined with a couple of tablespoons of evoo. It's about the easiest recipe ever.

 

[Mrmyke709]

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[GakFoo]

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[Smoky Brisket]

Idahorn's Hot Chinese

Very tasty. And I didnt even add any MSG.

It was pretty wild and wooly since everything goes really fast once that wok gets up to temp. I have an electric stove, so I'm not even sure it got as hot as it was supposed to, but everything turned out awesome. Not sure if the fermented black bean was exactly right, but everything tasted in order.

Things from the 99 Ranch Market near me:

Veggies first:

then pork:

That was all in about 3 minutes. Let the wok cool a bit, then add it all together while the rice finishes:

Voila:

my wife was really impressed with this one. As was I. This was exactly the kind of dish I was thinking of when I made the original post. I never wouldve tried this otherwise.

 

[Idahorn2]

Glad you liked it. And things do get going pretty fast. The garlic in the black bean paste adds an element not in the original, but how can anyone go wrong adding a little garlic to just about anything?

The recipe is an adaptation of mine from Henry Chung's Hunan Cookbook. He fried chain chicken in Houston for years, then went to SFO in the early 70's and opened a small Chinese restaurant on Kearney St. He also has one at 924 Sansome. I was in the one on Kearney St. when the quake hit in Oct. '89; I think it never reopened, but the one on Sansome is going strong. There used to be two huge banners up near the ceiling. One said, in like 15" letters, "Welcome to the Hunan Restaurant" the other said "Our Food Contains No MSG." Whenever I am in SFO, I always eat there at least once.

A lot of his dishes do use garlic and black beans. This is one where the combination is ginger and beans, which is different. We got some of the Koslowski Chipotle/raspberry stuff last night, so be sure y'all are not the only ones benefitting from your thread.

 

[GakFoo]

for anyone doubting whether brussell sprouts can be good after reading brulee's recipe, don't. i made it last night with beer braised beef and egg noodles, and it was incredible. i used the balsamic vinegar and the sprouts were perfect.

first time i had eaten them since i was probably 10 years old. i'll make them regularly now.

 

[Idahorn2]

E-gad. I hope there were no ill effects from the hot Chinese causing our author to discontinue this series???

 

[lostman]

Our dinner tonight was mrmyke's pork tenderloin, brulee's sauted brussel sprouts, garlic and rosemary wild rice (Uncle Ben's), a nice little cab from Oak Vineyards, and Bluebell almond pistachio ice cream for dessert.

The tenderloin was crazy easy as stated. I just did not have a feel for time, so I was checking it more often than needed. Our HEB was closed today, so I had to settle for Bronco Bob's raspberry chipotle sauce from Fiesta. Still good.

The brussel sprouts were great, and even the 2 lostboys liked them. (you know veggies and kids)

I got the stuff to make Dallas Cowpoke's Chocolate Bread Pudding, but it just did not happen tonight. So we will try that next weekend.

Sorry I don't have pics tonight. That can be attributed to CRAFT syndrome. There are some great recipes here, not too fussy or involved. Thanks and keep 'em coming.