Posts Tagged ‘marinated’

We sat down last night and watched the first two new episodes of Good Eats:  The Return. I was really happy with the episodes, as they seemed to maintain the original character of the show, while in a more modern setting. It was a little hard for me to watch the new episodes since my dad is no longer here; he was super excited when I told him last year that new episodes were on the horizon. We surely would have been chatting on the phone today about Alton’s newest recipes.

I have realized that I think I sometimes put off writing for this project because it does always remind me that my dad is not here. I shared my love of Good Eats, and food in general, more with him than with anyone else. I think, though, that it is time for me to alter my mindset, and view each part of this project as an ode to Dad. He would have wanted me to continue on with vigor, so it’s time to hold myself to it.

In other news, I am officially 34 weeks pregnant, and things will soon be very busy and different in our house. I feel much of the time like a beached whale, so I am fast approaching the point of being ready for the baby to be out. A few more weeks of baking are good though, I know. Speaking of baking, onto the food…

Beef Jerky

I love when this project leads me to make things I have never attempted before, and this episode’s beef jerky was just that. Alton’s jerky uses 1.5-2 pounds of flank steak, which you will want to place in a plastic bag in the freezer until it is almost solid.

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Flank steak before freezing.

Once the beef is nearly solid, use a Santoku or chef’s knife to cut the meat into thin strips along the grain; don’t worry if some of the strips are larger than others – just follow the natural grain of the meat.

Place the meat strips in a large plastic bag and add the following ingredients:  2/3 C soy sauce, 2/3 C Worcestershire sauce, 1 T honey, 2 t black pepper, 2 t onion powder, 1 t red pepper flakes, and 1 t liquid smoke (I combined my marinade ingredients in a liquid measuring cup first).

Seal the bag, and massage the bag with your hands, working the marinade thoroughly into the meat. Place the meat in the refrigerator for three to six hours.

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Marinade massaged into beef, and placed in the refrigerator for 3-6 hours.

After marinating, drain the meat, discarding the excess marinade.

Pat the meat dry with paper towels.

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Beef patted dry.

Now it is time to dry the beef. To dry the beef Alton’s way, place the meat strips on the ridges of clean furnace filters, stacking the filters on top of each other, and placing a final clean filter on top. Using a bungee cord, strap the filters to a box fan. Turn the fan on, and allow the meat to dry until jerky-like, which Alton says should take 8-12 hours. Rather than buying a bunch of new supplies, I opted to use my mom’s old food dehydrator, following the manufacturer’s instructions for jerky.

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Beef strips placed in dehydrator.

I found that my jerky was done after about 13 hours of drying, and that was with a temperature of 145 degrees, so I have to imagine that Alton’s cool air method of drying would take considerably longer.

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Alton’s beef jerky.

The marinade for this jerky is amazing, and produced maybe the most flavor-packed jerky I have ever tasted. Some of the jerky strips that had more fat were a little more on the chewy side, so I liked the leaner ones better. With being pregnant, they tell you that you should avoid eating dried meat, so I only tasted the jerky (this is probably overkill). I do plan to make more of this jerky once I am not pregnant, as we both really liked it and it is much cheaper than purchasing commercial jerky. I recommend this recipe for sure.

Jerky Tomato Sauce

Aside from snacking on jerky, you can also use it as an ingredient, as Alton did in his tomato sauce. Jerky was, afterall, made originally as a means of preservation. Alton made his sauce on a camping stove in a tent, and you surely could make this in camping circumstances, but I made it for a regular weeknight meal. To make his sauce, use kitchen shears to cut 3-4 ounces of your homemade jerky into small pieces.

Place the jerky pieces in a bowl and pour 1+ C of boiling water over them, setting the jerky aside.

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Boiling water poured over chopped jerky.

Next, heat a medium saucier or skillet over medium heat, adding 1 T vegetable oil, 1/2 C chopped onion, 1/2 C chopped green bell pepper, and a pinch of Kosher salt. Let the vegetables sweat for 4-5 minutes, or until soft.

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Vegetable oil, onion, green bell pepper, and Kosher salt in a medium saucier.

Add two cloves of minced garlic to the pan, cooking for two more minutes.

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Two cloves of garlic added to the softened veggies.

Add the jerky and its soaking liquid, a 14.5 ounce can of chopped tomatoes, and 1/4 C heavy cream.

Increase the heat to high and bring the mixture to a boil, stirring. Sprinkle in some dried parsley (I used fresh), and simmer the sauce until it has reduced to your desired consistency.

Serve the jerky sauce over pasta, rice, or biscuits. I served Alton’s jerky sauce over pasta, adding some freshly grated Parmesan.

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Reduced sauce served over pasta.

We liked this sauce more than I thought we would, to be honest. I initially thought this would be just another tomato sauce, but the jerky really did add a lot of flavor, making a sauce that was fairly interesting and with some added meaty flavor. I still don’t know that I would go out of my way to make this again, but for a convenience meal it was really quite good. Should you happen to find yourself with some extra jerky lying around, this is certainly a good use for it.

As I type, my beloved Coonhound, Hitcher, lies next to me. He was diagnosed with inoperable cancer a few weeks ago. He has been my constant sidekick since we found him, as an abandoned puppy, on a roadside 10+ years ago. This news has been tough – very, very tough. Once again, I will use this Good Eats project to distract myself.

As the daughter and granddaughter of Marylanders, I have had my share of crab over the years. Growing up, a trip to Grandma and Granddaddy’s was not complete without a crab dinner (or 3!). Whether it was a trip to a local seafood restaurant, a family crab picking session around Grandma’s table, or a plate of Grandma’s amazing homemade crab cakes, crab was something we ate early and often. Yes, this was an episode I eagerly anticipated.

Steamed Alaskan King Crab Legs

Alton’s preparation of crab legs was first in this episode. When purchasing crab legs, it is best to buy frozen legs (frozen crab has already been cooked), thawing them overnight in the refrigerator at home; just be sure to allow the moisture to drain away from them as they thaw, and consume any thawed crab within 24 hours. Alaskan king crab legs are large, so you can allot two per person.

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Alaskan king crab legs.

Working with three legs at a time, break/cut each leg into sections at the joints. Wrap the segments in two layers of damp paper towels, along with a sprig of fresh dill.

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Alaskan king crab legs, broken into segments and topped with fresh dill.

Wrap the entire bundle tightly in plastic wrap, and microwave it for two minutes on high power; the goal here is to re-heat, rather than re-cook the crab.

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Alaskan king crab legs, broken into segments, and topped with fresh dill. Wrapped in damp paper towels and plastic wrap, the whole bundle heads into the microwave.

Let the heated crab legs rest in their bundles while you microwave any remaining packages of crab. Serve the legs with ghee, which just happens to be the next recipe in this episode.

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Steamed crab legs, served with ghee.

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Alton’s crab leg method is outstanding. It takes almost no time to prepare an amazing meal, using this method. If you want to have crab legs at home, this is the way to do it.

Ghee

What goes better with crab than butter? As mentioned above, Alton recommends serving his crab legs with ghee. To make Alton’s ghee, melt a pound (I did 1/2 pound) of unsalted butter over low heat.

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Melting unsalted butter over low heat.

As soon as the butter has liquefied, increase the heat to medium.

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Liquefied butter. Increasing the heat to medium.

Continue to cook the butter over medium heat until it finishes foaming.

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Butter, foaming for the first time.

When the foaming has ceased, increase the heat to high and wait for the butter to foam a second time. Watch the pan carefully, as the butter can easily burn.

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Butter, foaming for the second time.

When your ghee is ready, the pan will have brown bits on the bottom and the butter will have darkened slightly. Strain the ghee into a clean container and serve.

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Strained ghee.

Ghee is a perfect accompaniment for crab legs, and Alton’s explanation of how to make ghee is super easy. If you prep crab legs at home, be sure to make some ghee also!

Marinated Crab Salad

Alton’s third crab recipe is for a marinated crab salad. I suppose you could just purchase crab meat for this, which is how the online recipe is written, but what fun would that be? Instead, in the episode, Alton hand picked the meat from two Dungeness crabs. Thankfully, I was able to find whole Dungeness crabs at a new local store.

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Whole Dungeness crab.

If you have never picked a crab before, here are Alton’s instructions:

  1. Flip the crab upside down.
  2. Use a screwdriver to pry off the apron.
  3. Holding the crab over a sink, pry off the back of the crab.
  4. Rinse the inside of the crab.
  5. Pull off any gray gills, discarding them.
  6. Twist off the legs.
  7. Break the remaining central core in half and pull out as much meat as you can from the tiny compartments.
  8. Crack each leg and scoop out the meat.

My crabs had already been prepped through step 5, so I just had to get the meat out.

Once you have your crab meat, it is time to make the marinade for the salad. Combine in a large Ziplock bag:  1 C olive oil, 1 C red wine vinegar, 2 cloves minced garlic, 1/2 C chopped parsley, 1/4 C fresh tarragon, 1 1/2 t Kosher salt, and 1/2 t pepper.

Use an immersion blender to thoroughly emulsify the marinade. Add your crab meat to the marinade, pushing any excess air out of the bag. Refrigerate the crab for 4-8 hours.

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Marinade and crab in plastic bag.

Serve the crab mixture over mixed greens with lemon wedges.

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Marinated crab salad, served over greens.

This was a light summer entrée that we enjoyed on our deck. While tasty, I did feel that the delicate flavor of the crab was a little overpowered by the marinade. To me, crab is so good on its own (see the crab leg recipe above) that I would tend toward recipes that allow the crab to shine more.

Crab Fritters

Crab fritters were Alton’s last recipe in this episode, and he did use purchased crabmeat for this one. In the episode, he used a 50/50 combination of lump and special crabmeat. Since I was only feeding two of us, I used one 8-ounce container of jumbo crabmeat.

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8 ounces of crab meat.

To begin, place a rack on a sheet pan for draining and heat 2 1/2 quarts of canola oil to 375 degrees over medium heat.

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Canola oil, heating to 375.

Meanwhile, combine 1 C lump crab meat, 1 C special crab meat, 1/2 C mayo, the juice of 1/2 a lemon, and 1/2 t pepper.

Scoop the crab mixture with a 1-ounce ice cream scoop, rolling the balls in Panko breadcrumbs.

Alton tells you to fry the balls for 5-7 minutes, or until they are golden, but I found that my fritters were done in 3-4 minutes.

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Fritters, added to hot oil.

I served my fritters with lemon wedges.

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Crab fritters.

Alton’s crab fritters were pretty darn delicious, as they had little “filler” and loads of crab. The Panko breadcrumbs gave a crispy, crunchy shell to the creamy crab/mayo filling. These are a definite great alternative to the classic crab cake.