Ginger Five Spice Marinade

Chinese Five Spice is a really handy item to keep in your pantry because its warm, sweet and spicy flavor enhances both savory and dessert dishes. Five Spice’s composition of cassia cinnamon, star anise, fennel, cloves and ginger (or sometimes Szechuan peppercorns in place of ginger) is based on the traditional Chinese philosophy of balancing yin and yang in food because those spices represent the full spectrum of flavor- sweet, sour, salty, bitter, spicy. Personally, I don’t pick up on the salty, sour or bitter flavors that are supposedly present in Five Spice but who am I to argue with ancient Chinese philosophy? All I know is that it tastes fantastic, especially when mixed with a little citrus and fresh ginger to brighten the flavor.

I often pair this marinade with flank steak or london broil but it also works well with chicken and pork. For best results, marinate about two pounds of meat (that’s usually enough for four people with some left over) for at least 24 hours to really allow the flavors to penetrate. Or, instead of a marinade, use this recipe as a glaze and brush onto pan-seared or grilled salmon or tuna toward the end of the cooking time.

GINGER FIVE SPICE MARINADE

Whisk together:

1/4 cup soy sauce
1/4 cup orange marmalade
2 teaspoons rice wine vinegar
2 tablespoons vegetable oil or sesame oil
1 tablespoon grated ginger
1 teaspoon crushed garlic
2 teaspoons Chinese Five Spice

If you’re using the recipe as a glaze, use only 1 teaspoon of oil and cut the remaining ingredients in half because you won’t need as much.

Garlic Burgers

WOO-HOO!!! It’s 80 degrees in Connecticut! Fire up the grill!

Yeah, it’s only April but today’s sunshine and balmy breezes totally feel like summer. And what could be more quintessentially summer than grilling some burgers and dining al fresco?

These hamburgers aren’t your plain old garden variety hamburger because they are loaded with bits of garlic in every bite. The inspiration for my garlic burgers comes from the Hudson Valley Garlic Festival, which is held every year in Saugerties, New York. (This year’s Garlic Festival takes place on September 26 and 27- you should go!) On my first trip to the Festival, I tasted the most insanely delicious hamburger EVER. It was steaming hot off the grill, with huge chunks of garlic poking through the patty and slathered with dijon mustard. In other words, it was heaven on a bun. Ever since that fateful day, every hamburger created in my house is studded with garlic. I’ve never been able to quite duplicate the absolute awesomeness of my very first garlic burger, but this recipe comes pretty close.

I like to top my garlic burgers with caramelized onions and dijon mustard. Of course, you can use whatever toppings you like so get creative- maybe some bleu cheese or hot cherry pepper slices or olive tapenade. Or go traditional with tomatoes, lettuce, ketchup and mustard. It’s up to you. But make sure you don’t forget the pickles and potato chips.

GARLIC BURGERS

3 pounds lean ground beef
15 big garlic cloves, chopped (this is usually a whole head of garlic)
1/4 cup flat leaf parsley, finely chopped
1 tablespoon Worcestershire sauce
freshly ground black pepper to taste
10 kaiser rolls
2 tablespoons olive oil
Optional: 2 garlic cloves, halved

Mix the first five ingredients until the garlic is evenly distributed throughout the ground beef.

Use a half-cup measuring cup to make equal sized patties. Gently pack some of the ground beef into the cup, but not too tightly. Gently turn over into the palm of your hand and gently shape into a patty. Repeat with the remaining beef.

Heat the grill to medium high. Grill each hamburger for 7-10 minutes per side, turning once. If you like a rarer burger, shoot for the 7 minute mark. If you like it well done them aim for 10 minutes but take a look after 9 minutes because the burgers might be done. Be mindful that each grill varies a bit so pay attention while you’re grilling so that you don’t accidentally overcook the burgers.

While the burgers are grilling, split each kaiser roll. Brush the cut sides lightly with the olive oil.

When the burgers are done, remove to a platter and set aside to rest for a few minutes while you prepare the rolls.

Place the rolls, cut side down, on the grill for a minute or two until they toast a bit on the edges. Keep an eye on them so that they don’t become too dry, like toast. They should be browned and crusty on the edges but still soft inside.

If you’re REALLY in the mood for garlic, gently rub a cut side of a garlic clove against the toasted side of a roll. Otherwise, you cans skip this step. I love the fresh pungency of the raw garlic but you can leave it out without compromising flavor.

Makes 10 burgers.

Slow Roasted Beef in Cabernet, Bay Leaves & Garlic

Well, I guess last week’s wishes for warmer weather didn’t pan out because the sky opened up last night and covered us with several inches of snow. Sure, it’s pretty to look at but just glancing at the snow drifts outside my window makes me want to snuggle up inside a fuzzy blanket and hibernate until May. On days like this, when I wake up to cold and blustery wind, I pull out the crock pot in the morning and get a jump start on dinner so that I can have more time to do other things, like brush the mountains of snow off my car or try to entertain the kids while they have a snow day off from school. I tend to use the crock pot mostly during the winter for large roasts and stews but it’s a handy tool all year round because once you prep the ingredients and toss them in, you can turn on the power and walk away for the rest of the day. It’s also a great investment because tougher cuts of meat, which are usually less expensive, really benefit from slow cooking and come out so tender that the meat practically falls apart into succulent bites. I’m not going to try to fool you into thinking that a chuck roast is on par with filet mignon but it does have its own charms that you won’t be able to deny once you sink your teeth into a forkful of meltingly tender slow roasted chuck. You will be back for seconds.

Like a lot of people, my favorite food to prepare in the crock pot is roast beef. There are as many roast beef recipes in the world as there are cooks in the world. And I have tasted a lot of them. I don’t think I’ve ever tasted a roast beef that I didn’t enjoy but this version is my all-time favorite because of the big handful of garlic and bay leaves that season the meat. This is a pretty traditional recipe- there’s nothing really unusual about the ingredients but that doesn’t mean it’s boring. This is comfort food at its best- familiar, delicious and easy to prepare.

SLOW ROASTED BEEF IN CABERNET, BAY LEAVES AND GARLIC

3 pound boneless chuck roast
10 large bay leaves
10 large garlic cloves, crushed
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
2 teaspoons olive oil
1 1/4 cups Cabernet
1 cup low sodium beef broth

Place 5 of the bay leaves and 5 of the garlic cloves in the bottom of the crock pot.

Season the beef on all sides with the salt, pepper, thyme and mustard.

Heat the oil in a large skillet over medium-high heat.

Sear the beef well on all sides, until deep brown but not scorched.

Place the roast on top of the garlic and bay leaves in the crock pot.

Deglaze the skillet with the beef broth. Pour over the roast.

Pour wine over the roast.

Place the remaining bay leaves and garlic on top of the roast.

Cover and set the crock pot on a low setting so that it will cook for at least 6 hours.

Don’t peek for at least 6 hours! If you open the cover while the roast is cooking then the temperature inside will drop.

To serve, lift the roast carefully and place on a platter. The meat will be so tender that you should be able to pull it apart with a fork. Spoon over a little of the cooking liquid inside the crock pot.

Serves 4, with leftovers.

TIP: Save the cooking liquid and make a beef noodle soup using the leftover roast. Chill the cooking liquid overnight. Skim off the fat that rises to the surface. Saute one chopped onion, one chopped carrot, and 2 chopped celery stalks in a splash of olive oil until softened. Add one chopped tomato and saute for a few more minutes. Add 3-4 cups of low sodium beef broth and the leftover cooking liquid. Bring to a boil. Add 12 ounces of wide egg noodles and cook for 10 minutes. While the noodles are cooking, shred the leftover beef and add to the pot. The soup is done when the noodles are cooked through.

Or, save the cooking liquid for later. If you don’t want to re-use the cooking liquid right away, chill it overnight before skimming off the fat that rises to the surface. Freeze for later use. Thaw the liquid in the refrigerator before using.

Chocolate Stout Braised Beef Short Ribs with Honey Baby Turnips

Brooklyn Brewery’s Black Chocolate Stout is hands-down one of the best seasonal beers that I have ever tasted. Crafted from a special blend of roasted malts, the stout is pleasantly bitter with a dark chocolate undertone that feels luscious in the mouth. This is also very good looking beer. Poured into a tall glass, Black Chocolate Stout is extremely dark, like Coca-Cola, and forms several inches of a thick, foamy head that quickly settles into the beer. I suggest that you track down some for yourself before the winter season is over. A word of caution- at 10.1% alcohol, this stout can pack quite a punch so pace yourself. Click this post’s title to view Brooklyn Brewery’s website.

After knocking back a few bottles, I became so enamored with Black Chocolate Stout that I used it to braise some beautiful beef short ribs that I had picked up from the grocery over the weekend. The results were outstanding. Of course, you can substitute any dark beer in this recipe but you will miss out on the subtle interplay between the stout’s bittersweet black chocolate flavor and the smokiness of the ancho chile powder that seasons the braising liquid. These shorts ribs are incredibly rich and perfect for dinner on a snowy evening.

CHOCOLATE STOUT BRAISED BEEF SHORT RIBS WITH HONEY BABY TURNIPS

For the short ribs:

4 pounds beef short ribs, cut into 2 inch pieces
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 teaspoons vegetable oil
1 pound frozen pearl onions (do not thaw)
4 garlic cloves, crushed
1 bottle Brooklyn Brewery Black Chocolate Stout or other dark beer
1 tablespoon ancho chile powder
2 teaspoons dried thyme
1 bay leaf
2-3 cups low sodium beef stock

Preheat oven to 375 degrees.

Heat oil in heavy 12″ skillet over medium high heat.

Season ribs on all sides with pepper and salt.

Sear ribs on all sides. Remove ribs to a roasting pan big enough to hold them in one layer. Make sure to place ribs bone side up in the pan.

Lower heat to medium. Drain the excess fat from the skillet so that almost none is left.

Add the frozen pearl onions and the garlic to the skillet. Saute for a couple of minutes. Stir frequently to avoid burning the garlic.

Deglaze the skillet with the beer and bring to a quick boil. As the beer comes up to a boil, scrape up any brown bits.

Add the chile powder, thyme and bay leaf.

Pour the onion and beer mixture over the short ribs.

Add enough beef stock to just cover the ribs.

Cover the roasting pan tightly with aluminum foil.

Braise the ribs in the oven for three hours.

When the ribs are done braising, use tongs to remove the ribs to a warm platter or bowl. Cover with the foil used for the roasting pan to keep the ribs warm while you prepare the sauce.

Discard the bay leaf.

Place the roasting pan on the stove over high heat and boil the sauce until it reduces by at least half, about ten minutes. Stir the sauce frequently to avoid burning the onions. If you would like a thicker sauce, boil it longer until you reach the desired consistency.

At this point, you may remove the bones from the ribs- they should fall off quite easily. Or, you may serve the ribs with the bone. It’s up to you.

Pour the sauce over the ribs and serve immediately.

For the turnips:

1 1/2 pounds baby turnips
2 tablespoons unsalted butter
2 teaspoons honey
3/4 cup low sodium chicken broth
1/4 teaspoon salt

Peel the baby turnips and cut into halves or quarters, depending on the size.

Melt the butter in a small saucepan over medium heat. Add the honey and stir well.

Add the turnips and stir to coat each turnip with the melted butter and honey.

Add the broth and salt.

Bring to a boil then reduce heat to low and cover. Simmer until the turnips are just fork tender, about 25 minutes.

Remove the lid and quickly boil off any remaining liquid. The turnips will brown a little bit but make sure to stir a few times to avoid burning.

Using the back of a spoon, gently mash a few of the turnips. Leave some whole.

Spoon into a bowl and serve immediately with the short ribs.

Serves 4.

Coriander Steak Tips with Broccoli

You’re probably familiar with coriander in its leafy form as cilantro, an herb commonly tasted in Mexican and some Asian cuisines. Coriander, as a spice, comes in seed form or ground to a powder. It carries a completely different flavor profile compared to cilantro, even though they come from the same plant. Ground or seed coriander has a clean, subtle citrusy taste whereas cilantro has a bolder, more astringent taste. Coriander in all its forms is popular at my house so you will see it popping up in many different kinds of recipes because it marries well with so many other herbs and spices. In this particular dish, the coriander really makes the broccoli sing and nicely underscores the beefy goodness of the steak tips.

CORIANDER STEAKS TIPS WITH BROCCOLI

1 1/4 pounds steaks tips, cut into 2 inch pieces
1 large onion, roughly chopped
2 cups broccoli florets
2 garlic cloves, sliced thinly

1/2 tablespoon coriander seed
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes

1 1/2 cups low sodium beef broth
1 1/2 teaspoons corn starch
1 1/2 teaspoons cold water

Crush spices together with a mortar and pestle. Rub into steak tips.

Heat oil in large saute pan with high sides over medium heat.

Brown beef well on all sides, about 2 minutes per side. Remove beef from pan onto a plate. Set aside.

Add onions and broccoli to pan. Saute until vegetables begin to soften and brown on the edges, about 5 – 7 minutes.

Add garlic and 1/2 cup of beef broth. Cover and steam/simmer until broccoli is crisp-tender, about 5 minutes.

Add beef and any accumulated juices to the pan.

Add remaining one cup of beef broth. Bring to a boil

Mix together the cornstarch and cold water until smooth. Quickly stir mixture into pan.

Lower heat to low and simmer uncovered for another five minutes.

Pair with hot jasmine rice or noodles.

Serves 4.

Substitution: Swap broccoli with 2 cups of chopped red and yellow peppers.