Sum Beastly Grub

Saint Patrick's Day Feast

Top of the morning to you lads and laces. In honor of St. Patrick's Day Chef Grub has adapted traditional St. Patrick's Day cuisine for all to enjoy.

On Chef Grub's St. Patrick's Day menu:

• Boxty (potatoe pancakes)
• Shepherd's Pie
• Corned Beef and Cabbage
• Home-Cured Corned Beef
• Fish and Chips
• Colcannon

 Join Chef Grub for his next menu next week and for his Easter Feast coming soon!

Potato Pancake (Boxty)

Prep Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4 to 8 people

 

Ingredients:

3 lbs Idaho Russet Potatoes, peeled & grated 
(food processer makes this part quick & easy, if you don't have an old-fashioned potato grater. You also could use the next to smallest size grater on a traditional 4-sided cheese grater).

1 Medium Yellow Sweet Onion, grated

2 Large Eggs

½ tsp Salt

¼ tsp Black Pepper, ground

1 cup Gluten-Free All Purpose Flour (Arthur's Mills works well or any brand with potato or rice flour as the 1st ingredient)

Corn Oil for frying (electric frying pan works well or can use a large skillet)

 

Directions:

1. Fold together grated Potato, grated Onion, Eggs, Salt and Pepper.
2. Mix in ½ cup Flour and combine well.
3. Mix in additional Flour until batter flops (consistency is like cake batter)  
4. Heat ¼ inch of Corn Oil in an Electric Skillet to 400’F.
5. Spoon batter into skillet, forming pancake-sized circles (2 large spoonfuls is usually enough & quickly spread the mound out evenly - can use back of spoon or a fork)
6. Cook each pancake for 2 to 3 minutes until moderately brown, then turn over and cook other side until done.
7. Transfer cooked potato pancakes to a platter covered with paper towels to drain.
8. Serve hot and use instead of bread to make boxty sandwiches.

 

Shephard’s Pie

Prep Time: 30 minutes

Cooking Time: 30 minutes

Serves: 4 to 6 people

 

Ingredients:

Filling Ingredients:

2 Tbsp. Olive Oil

2 Lbs. Lamb, (roasted & pulled off the bone or 1 inch cubes or ground)

1 Tbsp. Garlic, minced

1 Large Red Onion, diced

½ tsp Bay Leaf, ground

1 tsp Rosemary, ground

½ tsp Salt

¼ tsp Black Pepper, ground

28 oz. Fire Roasted Tomatoes, diced (canned with liquid)

1 lbs. Peas and Diced Carrots, frozen (one bag thawed)

 

Topping Ingredients:

1 ½ lbs. Idaho Russet Potatoes, peeled and quartered

1 tsp Salt

¼ tsp Black Pepper, ground

12 oz. Imitation Sour Cream (Tofutti – Sour Supreme)

 

Directions:

Boil Potatoes until soft while preparing filling. Drain potatoes and let cool once boiled and soft.

 

 

Filling Directions:

1. Pre-cook the lamb: roast a leg/shank, brown if ground or cubed
2. For browning: heat Olive Oil in pan over medium-high heat. Add Garlic, Onion, and Lamb. Brown lamb slightly on all sides.
3. Add dry spices and Tomato to pan and simmer over low heat for 5 minutes.
4. Place Lamb, Peas and Carrots in a casserole dish, pour tomato sauce over lamb and vegetables.
5. Preheat oven to 350’F while making topping.

 

Topping Directions:

1. Mash boiled Potatoes in a bowl with a potato masher.
2. Fold in Salt, Pepper and Imitation Sour Cream, mix well.
3. Spread mashed potatoes over lamb and peas in casserole dish.
4. Bake Shepard’s Pie in oven at 350’F for 30 minutes.
5. Remove from oven and serve hot.

 

Corned Beef and Cabbage

Prep Time: 10 minutes

Cooking Time: 4 ½ to 5 ½ hours

Serves: 6 to 8 people

 

Ingredients:

5 lbs Corned Beef Brisket, drained (Home-Cured or Store-Bought) - if you have a choice, go for a thick slab

½ tsp Black Pepper, ground

 2 Bay Leaves 

1 tsp. Thyme

2 Large Celery stalks, diced small

1 Medium Yellow Sweet Onion, diced

2 Large Carrot, cut in quarters (You want long, thick strips so that you can remove them before serving. Irish Catholic friends of Chef Grub have taught him that serving carrots in this dish may be seen as an insult).

1 cup Dry White Wine or gluten-free beer

4 cloves Garlic,minced

18 to 24 New Red Potatoes, small, skin on, cut in half

1 head Green Cabbage, sectioned into eighths

1 - 2 Tbsp Parsley (chopped or dry)

Directions:

1. Place corned beef brisket in stew pot or dutch oven, with the nicest look side facing up. 
2. Cover with Wine/Beer and add water enough to cover the brisket. 
3. Add dry spices - Pepper, Thyme, Bay leaves.
4. Bring to a boil, then let simmer for 2 hours. 
5. While the brisket simmers, prepare the potatoes & vegetables.
6. After the 2 hours, add Potatoes & Garlic to the pot. 
7. Pour in enough water to cover the potatoes. 
8. Bring to a boil again, then let simmer for 10 minutes.
9. After the 10 minutes, add Cabbage and Onions. 
10. If needed, add more water so that you can bring it to a boil yet again, then let simmer for 20 minutes.
11. After the 20 minutes, check to see if cabbage is done (soft & tender). If not, then simmer another 5-10 minutes but don't let cabbage get mushy.
12. Once the cabbage is done, remove pot from heat and take out the brisket. 
13. Slice brisket against the grain. Also remove carrots from pot.
14. Sprinkle Parley over potatoes & vegetables and serve with sliced brisket.

Home-Cured Corned Beef Brisket

Prep Time: 5 minutes

Curing Time: 2 weeks

Serves: 6 to 8 people

 

Ingredients:

5 to 6 lbs Beef Brisket, trimmed of as much fat as possible

1 ½ Tbsp Dark Agave

2/3 cup Kosher Salt, coarse ground

2 tsp. Black Peppercorns, cracked slightly

1 tsp. Allspice, ground

1 tsp. Thyme, ground

½ tsp. Paprika, ground

½ tsp. Sage, rubbed

½ tsp. Bay Leaf, ground

 

Directions:

1. Place the Beef Brisket and Agave in a large freezer bag.
2. In a small bowl, combine Salt, Pepper, Allspice, Thyme, Paprika, Sage and Bay Leaf.
3. Rub the Spiced Salt mixture over the Brisket.
4. Press as much air as possible out of the freezer bag and seal the bag.
5. Place the freezer bag with the brisket in a pan in the refrigerator for 2 weeks.
6. Within 6 hours, a pink/red brining liquid will form in the bag. When this forms, place a gallon container filled with water on top of the freezer bag with the brisket.
7. For the first 4 days, turn the meat daily and keep the gallon container on the meat.
8. After the first 4 days, remove the gallon container and continue turning the meat daily as it cures.
9. The Corned Beef is ready to cook after it has cured for 14 days.

Fish and Chips

Fish & Chips

This recipe is adaped from Chef Alton Brown's Fish and Chip's as found on Food Network's recipe website. The orignal recipe calls for flour, malt vinegar and beer. The original recipe can be viewed at: http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html?oc=linkback

Prep Time: 20 minutes

Cooking Time: 20 minutes 

Serves: 4 to 6 people

 

Ingredients:

Chips/Fries Ingredients:

1 quart corn oil

4 large Russet potatoes

Kosher salt

 

Battered Fish Ingredients:

2 cups Arthur Mill’s Gluten-Free Flour

1 Tbsp. Baking Powder

1 tsp. Kosher Salt

1/4 tsp. Cayenne Pepper

1/8 tsp. Old Bay Seasoning

16 oz Sparkilng Cider, cold

1 1/2 pounds Firm-Fleshed Whitefish (tilapia, pollock, cod), cut into 1-ounce strips

Cornstarch, for dredging

 

“Malt Vinegar” Ingredients:

1/3 cup fig vinegar

1/3 cup pear vinegar

 

Directions:

Chips/Fries Directions:

1. Heat the corn oil in a 5-quart Dutch oven or electric fryer over high heat until it reaches 320 degrees.
2. Using a French fry cutter or mandolin, slice the potatoes with the skin on.
3. Place potato slices in a large bowl with cold water.
4. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
5. Drain potatoes thoroughly, removing any excess water.
6. When oil reaches 320'F, submerge the potatoes in the oil.
7. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
8. Remove from oil, drain, and cool to room temperature.
9. Increase the temperature of the oil to 375'F, if your equipment allows.
10. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
11. Remove and drain on roasting rack.
12. Season with kosher salt while hot and hold in the oven.

 

Directions for Battered Fish:

1. Heat oil to 400'F.
2. In a bowl, whisk together the Flour, Baking Powder, Salt, Cayenne Pepper, and Old Bay seasoning.
3. Whisk in the Beer until the batter is completely smooth and free of any lumps.
4. Lightly dredge Fish strips in cornstarch.
5. Working in small batches, dip the fish into batter and immerse into hot oil.
6. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
7. Drain the fish on the roasting rack.
8. Mix the fig and pear vinegar together in a bowl and serve with hot fish and chips.

Colcannon

Prep Time: 20 minutes

Cooking Time: 20 minutes

Serves: 4 to 6 people

 

Ingredients:

2 lbs. large Russet Potatoes, cut into ½ inch cubes.

½ cup almond/nut milk

½ tsp. Kosher Salt

5 tbsp. olive oil

½  head of cabbage

 

Directions:

1. Fill a 5 quart pot  ¾ of the way with water and bring to a boil
2. Add the Potatoes to the water and cook for 20-30min or until potatoes are soft.
3. Drain the Potatoes and add them to a large bowl.
4. With a potato masher mash the Potatoes and add the Almond/Nut Milk, Salt and Oil.
5. In a sauté pan add the Cabbage and cook for 5min or until it wilts.
6. Add the Cabbage to the Potatoes and mix well.
7. Serve hot.

Pizza Party

What is the quint essential party food?

Pizza!!!

For this menu Chef Grub as come up with 6 different pizzas, each with a distinctive crust. Besides the crust, it is the cheese that completes the pizza experience. Chef Grub is sharing the best dairy-free “Pizza Cheese” Mix and his Marinara Sauce top this pizza party.

Chef Grub’s pizzas and crusts:

• Deep Dish Pizza
• Stuffed Pizza
• Thin Crust Pizza
• Thick Crust Pizza
• New York Style Pizza
• Calzone

As the Italian's say: "Manja que lo bene!" (Eat, it is good!)

Come back March 17th for Chef Grub's St. Patrick’s Day Feast!

 

Deep Dish Pizza

Prep Time: 1hr 10min

Cook Time: 25min

Serves: Makes Two 12 to 14 inch Deep Dish Pizzas

 

Ingredients:

Dough Ingredients:

1 ½ cup Warm Water, 110'F to 120'F

2 Tbsp. Honey

1 pkt Yeast

4 cups Gluten Free French Bread Mix (Gluten-Free Kitchen brand)

¼ tsp. salt

1 tsp. Cider Vinegar

4 Tbsp. Olive Oil

 

Topping Ingredients:

1 cup Marinara Sauce (1/2 cup per pizza)

3 cups Pizza Cheese Mix (1 ½  cup per pizza)

1 cup Additional Toppings of Choice (½ cup per topping per pizza)

 

Directions:

Crust Directions:

1. Warm oven to 120’F as a dough rising chamber.
2. Dissolve Honey in warm Water.
3. Add the Yeast to the Honey and Water, mix well and let yeast activate in the warm oven for 10 minutes (it should foam like beer).
4. In another bowl sift together the Bread Mix and salt.
5. Add Cidar Vinegar, Oil and Yeast mixture to Bread Mix and mix until it forms a tacky dough ball.
6. Divide dough in half and place each dough ball in a lightly oiled deep dish pizza pan (stoneware pizza dish works best).
7. Cover the pizza pan with plastic wrap and cut a hole in the plastic wrap.
8. Place dough into the warm oven and let the dough rise for 40 minutes (until it doubles in size).
9. After the dough has risen, remove it from the oven and stretch te dough to cover the bottom and sides of the pizza pan.
10. Recover the rolled dough with plastic wrap and let rise in warm oven 15 minutes.
11. Remove Pizza Dough from oven after it has risen.
12. Pre-Heat oven to 450'F

Constructing a Deep Dish Pizza:

1. Bake Pizza Dough for 10 mins at 450'F for 10 minutes BEFORE topping pizza.
2. After Pizza Dough baked for first 10 minutes, remove from oven and apply a thin layer of Sauce.
3. Sprinkle 1/4 cup Pizza Cheese Mix over the sauce.
4. Evenly distribute the Additional Toppings of Choice over the pizza.
5. Sprinkle the remaining Pizza Cheese Mix over the pizza and toppings.
6. Bake the Pizza for an additional 10 to 15 minutes until the crust is golden brown with the cheese melting and boiling.
7. Remove the pizza from the oven and let the cheese set for 5 minutes before cutting the pizza.
8. Serve with extra sauce on the side.

 

Stuffed Pizza

Prep Time: 1hr 30min

Cook Time: 45min

Serves: Makes One Stuffed Pizza

 

Ingredients:

Dough Ingredients:

1 ½ cup Warm Water, 110'F to 120'F

2 Tbsp. Honey

1 pkt Yeast

4 cups Gluten Free French Bread Mix (Gluten-Free Kitchen brand)

1 ½ tsp. Xantham Gum

¼ tsp. salt

1 tsp. Cider Vinegar

4 Tbsp. Olive Oil

Topping Ingredients:

3/4 cup Marinara Sauce

1 ½ cups Pizza Cheese Mix

¼ cup Additional Toppings of Choice (the Best stuffed pizza has 2 to 4 "toppings" stuffed inside)

 

Directions:

Crust Directions:

1. Warm oven to 120’F as a dough rising chamber.
2. Dissolve Honey in warm Water.
3. Add the Yeast to the Honey and Water, mix well and let yeast activate in the warm oven for 10 minutes (it should foam like beer).
4. In another bowl sift together the Bread Mix, Xantham Gum and salt.
5. Add Cidar Vinegar, Oil and Yeast mixture to Bread Mix and mix until it forms a tacky dough ball.
6. Place 2/3 of the dough in a lightly oiled deep dish pizza pan (12 to 14 inch stoneware pizza dish works best).
7. Place the remaining 1/3 of the dough in a lightly oiled bowl. 
8. Cover both the pizza dish and the bowl with plastic wrap and cut a hole in the plastic wrap.
9. Place the dough into the warm oven and let the dough rise for 40 minutes (until it doubles in size).
10. After the dough has risen, remove both dough from the oven.
11. First stretch the dough in the pizza dish to cover the bottom and sides of the pizza dish, this will be the bottom crust. 
12. Recover the pizza dish with plastic wrap, cut a hole in the plastic wrap and let the bottom crust rise in warm oven 15 minutes.
    
    While the bottom crust rises in the oven...
13. Place the remaing dough on a sheet of plastic wrap and roll it to ¼ inch thick (cover the dough with plastic wrap to roll it out so that it does not stick to your rolling pin).
14. Keep the rolled dough with plastic wrap so that it does not dry out and set this top crust aside.
15. Remove bottom crust from oven after it has risen.
16. Pre-Heat oven to 450'F

Constructing a Stuffed Pizza:

1. Bake the bottom crust for 10 mins at 450'F for 10 minutes BEFORE stuffing pizza.
2. After the bottom crust has baked for first 10 minutes, remove from oven and apply a thin layer of Sauce (1/4 cup).
3. Reduce the oven to 350'F
4. Sprinkle 1/2 cup Pizza Cheese Mix over the sauce.
5. Evenly distribute the Additional Toppings of Choice over the bottom crust (reserve a small amount of each topping for the top crust).
6. Sprinkle 1/2 cup Pizza Cheese Mix over the pizza and toppings (stuffings).
7. Using the plastic wrap to transfer the top crust, lay the top crust over the stuffed pizza dish and seal the top crust to the bottom crust.
8. Bake the stuffed pizza at 350'F for 10 minutes before applying the final toppings.
9. Carefully remove the partially pizza from the oven.
10. Sprinkle 1/4 cup Pizza Cheese Mix over the sauce.
11. Apply a layer of Sauce to the top crust (1/4 - 1/2 cup).
12. Evenly distribute the remaining Additional Toppings of Choice over the top crust.
13. Sprinkle 1/4 cup Pizza Cheese Mix over the pizza and toppings.
14. Bake the stuffed pizza at 350'F for 20 to 25 minutes until the crust is golden brown with the cheese melting and boiling.
15. Remove the pizza from the oven and let the cheese set for 5 to 7 minutes before cutting the pizza.
16. Serve with extra sauce on the side.