Mom’s Brisket of Beef – classic version

 Beef, From My Mother's Kitchen, Main Course, Recipes  Comments Off on Mom’s Brisket of Beef – classic version
Oct 152016
 
Mom's Brisket of Beef
The best Jewish brisket ever! I was raised on this. Every holiday, there was a brisket. My friends would clamor for an invite to dinner when brisket was on the menu. They still do.
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Ingredients
  1. 1 3-4 lb Brisket of Beef
  2. 1 lg Onion (chopped)
  3. 2 teaspoons Vegetable Oil
  4. 3 cloves Garlic (sliced)
  5. 2 cups Baby Carrots
  6. 6 Red Bliss Potatoes (washed and quartered)
  7. 2 Tablespoons Hungarian Sweet Paprika
  8. 2 teaspoons Kosher Salt
  9. 8 Tablespoons Ketchup
Instructions
  1. In a 5 qt, deeo dutch oven pot, saute onions and garlic in vegetable oil until clear.
  2. Reduce heat to medium and sear brisket on all sides. Sprinkle with salt and paprika, and drizzle with ketchup.
  3. Place the potatoes and carrots on top.
  4. Sprinkle again with salt and paprika, and drizzle with ketchup.
  5. Cover and let simmer on low hear for 1.5 hours
  6. Remove and slice brisket, then return slices to pot
  7. Let simmer uncovered for 2 - 2.5 hours
Notes
  1. I have adapted the recipe so that I can make it in the slow cooker. Recipe here: Slow Cooker Brisket of Beef
Hull's Kitchen http://www.hullraiser.com/wordpress/
Sep 222016
 
Shrimp Fra Diavolo
Simple and fast, this is a great recipe for a weeknight.
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Ingredients
  1. 1/4 c Olive Oil
  2. 1 medium Onion, chopped
  3. 2-3 cloves Garlic, minced
  4. 2 lbs clean, de-veined Shrimp
  5. 2 Bay Leaves
  6. 1/2 t Oregano
  7. 1/2 t Crushed Red Pepper
  8. Salt to Taste
  9. Juice of 1/2 Lemon
  10. 12 oz can Plum Tomatoes
Instructions
  1. Sauté onion and garlic in olive oil until the onion begins to soften.
  2. Add all other ingredients.
  3. Sauté until shrimp are cooked through.
  4. Serve over pasta.
Notes
  1. Like spicier foods? Try my recipe for Shrimp of the Devil, adapted from this recipe.
Hull's Kitchen http://www.hullraiser.com/wordpress/

Shrimp of the Devil

 In the Kitchen, Main Course, Recipes, Seafood, Shellfish  Comments Off on Shrimp of the Devil
Sep 222016
 
Shrimp of the Devil
This was my mothers recipe for Shrimp fra Diavolo. Then I butchered it to suit the palate of those who prefer a spicier dish (like me*)
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Ingredients
  1. 1/4 c Olive Oil
  2. 1 medium Onion, chopped
  3. 2-3 cloves Garlic, minced
  4. 2 lbs clean, de-veined Shrimp
  5. 2 Bay Leaves
  6. 1/2 t Oregano
  7. 1 t Crushed Red Pepper
  8. Salt to Taste
  9. Tobasco sauce, to taste
  10. Cajun spice, to taste
Instructions
  1. Sauté onion and garlic in olive oil until the onion begins to soften.
  2. Add all other ingredients.
  3. Sauté until shrimp are cooked through
Notes
  1. *Does this mean I AM a spicier dish or I PREFER a spicier dish?
Adapted from Mom's Shrimp fra Diavolo
Hull's Kitchen http://www.hullraiser.com/wordpress/

Crab Dip

 Appetizers, Hors d'Oeuvres, In the Kitchen, Recipes  Comments Off on Crab Dip
May 222016
 
Crab Dip
A bit of work, but worth it.
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Ingredients
  1. 8 oz Cream Cheese
  2. 2-3 T Milk
  3. 1 8-oz can Crab Meat
  4. 2 T Onion, finely chopped
  5. 1 t White Horseradish
  6. Salt
  7. Pepper
  8. Paprika
  9. Round bread for serving (optional)
Instructions
  1. Preheat oven to 350.
  2. Flake crab to remove all membranes.
  3. Soften the cream cheese in the milk. Mash toether.
  4. Add onion, horseradish, crab meat, salt, and pepper. Mix well.
  5. Spread evenly into a casserole dish. Sprinkle with paprika.
  6. Bake 20-25 minutes.
  7. Serve in a hollowed out round bread, with the innards on the side for dipping.
Hull's Kitchen http://www.hullraiser.com/wordpress/
May 222016
 
Seven Layer Salsa Dip
If you haven't had this at a party, then you haven't been to enough parties. Sure, you can buy it at the store pre-made, but where's the joy in that?
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Ingredients
  1. 1 can Refried Beans
  2. 1 lg package Guacamole
  3. 1 c Sour Cream
  4. 1 c Salsa
  5. 1 c shredded Cheese (Mexican blend)
  6. 1 can Jalapeño wheels
Instructions
  1. In a casserole dish, layer all ingredients.
  2. Refrigerate.
  3. Serve with tortilla chips.
Hull's Kitchen http://www.hullraiser.com/wordpress/

Coconut Shrimp

 Appetizers, In the Kitchen, Main Course, Recipes, Seafood, Shellfish  Comments Off on Coconut Shrimp
Mar 222016
 
Coconut Shrimp
Protein disguised as candy.
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Ingredients
  1. 1-2 lb cleaned, divided Shrimp
  2. 1 Egg
  3. 1/4 c Milk
  4. 1/4 c Brown Sugar
  5. 1 1/4 c Flour
  6. Shredded Coconut
Instructions
  1. In a medium mixing bowl, combine egg, milk, and sugar. Beat until combined.
  2. Add flour and beat until smooth.
  3. Dip shrimp in flour mixture and then in coconut.
  4. Deep fry until golden brown.
Notes
  1. Delicious, but loaded with sugar. This is a nice treat or appetizer, but I wouldn't make it a weekly meal.
Hull's Kitchen http://www.hullraiser.com/wordpress/
Mar 042016
 
Chicken Marsala
I remember being a broody teenage who wanted nothing more than to take dinner to my room and forget that I was expected to interact with my family at dinnertime. All of that went out the window when I smelled chicken marsala cooking in the kitchen.
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Ingredients
  1. 1 c Sweet Marsala Wine
  2. 1 c Water
  3. 1 c Flour
  4. 8 thin-cut Chicken Breast cutlets
  5. 1/4 c Butter
  6. 3-4 cloves fresh Garlic, sliced
  7. 1 bouillon cube
  8. Salt & Pepper to taste
  9. Garlic Powder
  10. Oregano
Instructions
  1. Mix flour, garlic powder, oregano, salt & pepper.
  2. Dip chicken in four mix.
  3. In a large sauté pan, fry the chicken in butter.
  4. Remove the chicken to a plate and set aside.
  5. Sauté garlic in remaining butter until light brown.
  6. Add bouillon cube to water and add to pan.
  7. Add marsala wine.
  8. Return chicken to pan and simmer, covered, for 30-40 minutes.
Notes
  1. Most chicken marsala recipes call for mushrooms, but this one omits them simply because I did not like them as a kid. If you want to add them, use freshly-sliced 'shrooms and sauté them with the garlic in step 5.
Hull's Kitchen http://www.hullraiser.com/wordpress/

Pasta Fagioli Soup

 Appetizers, In the Kitchen, Recipes, Soups  Comments Off on Pasta Fagioli Soup
Jan 142016
 
Pasta Fagioli Soup
A hearty and delicious pasta fagioli, so good that we got the recipe from the chef
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Ingredients
  1. 1T Olive Oil
  2. 1/2 Onion, chopped
  3. 16 oz can Cannellini Beans
  4. 1/2 c Tomato Sauce
  5. 1/2 c Chicken Stock
  6. 1 c Dtialini pasta
  7. 1 T Butter
  8. Salt, to taste
  9. Pepper, to taste
  10. Flat Leaf Parsley, chopped
  11. Grated Parmigiano Cheese
Instructions
  1. Cook Ditilini pasta to al dente
  2. In a large saucepan, sauté onions in olive oil until translucent.
  3. Stir in cannellini beans (with liquid), tomato sauce, chicken stock, pasta, & butter.
  4. Simmer 15 minutes.
  5. Stir in chopped parsley
  6. Serve with fresh Parmigiano Cheese grated on top of each bowl
Hull's Kitchen http://www.hullraiser.com/wordpress/

Ritz Cracker Stuffed Mushrooms

 Appetizers, Hors d'Oeuvres, In the Kitchen, Recipes, Vegetable  Comments Off on Ritz Cracker Stuffed Mushrooms
Dec 282015
 
Ritz Cracker Stuffed Mushrooms
Though they have been in the recipe book for a long while, I made these fort he first time only recently. I was stunned by how amazingly good they are.
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Ingredients
  1. ~18 Ritz (or similar) Crackers, crumbled
  2. 6T Melted Butter
  3. 2 Cloves Garlic, minced
  4. 2T snipped Parsley
  5. 1/8t Salt
  6. Dash of Pepper
  7. 7 1/2 oz can minced Clams
  8. 24 Mushroom caps
  9. 1/3 c Cooking Sherry (optional)
Instructions
  1. Preheat oven to 360
  2. Combine crackers and butter. Stir in parsley, garlic, salt, pepper, and clams
  3. Stuff into mushroom caps and place in casserole dish
  4. Pour sherry over mushroom caps if desired
  5. Bake 20 minutes
Hull's Kitchen http://www.hullraiser.com/wordpress/
Nov 022015
 

 

Grandma Etta's Chicken Soup
This is the quintessential Jewish chicken soup. This has been the staple of my family for generations. Whenever one of us was sick, there was chicken soup. At every holiday, there was chicken soup. It is comfort in a bowl.
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Ingredients
  1. 1 Large chicken breast
  2. 1 Leek
  3. 1 medium Yellow Onion
  4. 1 Parsnip
  5. 1 Turnip
  6. 3 Carrots
  7. 2 stalks Celery
  8. 1/2 bunch Dill
  9. 1/2 bunch Parsley
  10. Kosher salt
  11. Pepper
  12. 8-10 oz Water
Instructions
  1. Peel carrots, then slice in half and quarter the halves. Peel and then slice an X into the onion - do not chop
  2. Place all ingredients into a pressure cooker and fill to the line with water. (If using an instant pot, fill to just below water line)
  3. Seal the pressure cooker and cook according to the pressure cooker directions.(Instant Pot: set on Manual for 35 minutes, let depressurize for 15 minutes, then use quick-release valve)
  4. Remove the vegetables except for the carrots before serving or freezing
Notes
  1. This freezes extremely well, so you can make a large amount and freeze some in smaller portions for the next time a cold runs through your house.
  2. Add matzo balls, pasta, or rice for classic and delicious variations. When I was little, my mom used to add pastina to brighten my sick days when I was home from school.
Hull's Kitchen http://www.hullraiser.com/wordpress/