Volume 1: Issue 6


The “Amazing Meals Made Easy” system for the busy food lover!

Week of March 11, 2012

Hello Peeps! Well, one of my favorite foodie holidays is coming up…St. Patrick’s Day! Bring on the corned beef and cabbage, baby! Speaking of which, we have a great slow-cooker Corned Beef & Cabbage recipe for you this week. A little splash of cider vinegar really brings out the flavor of that brisket!

That said, and as much as I love my corned beef, it’s a toss-up as to which recipe was the biggest party in my mouth this week, that Skirt Steak Taco Salad with Fire Roasted Steak Salsa is pretty amazing, too. If you’ve never experimented with skirt-steak before…are you in for a treat! It’s my favorite cut of beef.

A heads up…my fellow menu planner, and foodie extraordinaire, Terry Ramsey, spent some time at his computer this week, and re-designed the format we use for your weekly grocery lists. We think you’re really going to like the new look!

Oh, and that reminds me, please remember, when you make a hautemealz.com recipe that really fires your rockets, please shoot us an email, or post on the blog, or the Facebook page and let us know so we can work it back into the menu rotation. Otherwise, it might be a long time before you see it again!

Couple of other things to keep an eye out for, this week…

So, this week, in your hautemealz.com menus, you’re going to find several recipes that use chicken meat from pre-cooked deli chickens. If you haven’t cut up a lot of chickens at this point in your culinary history, make sure to visit the blog and watch a short video on how easy it is to carve a whole roast chicken.

For the Skirt Steak Taco Salad recipe make sure to check out our instructional blog post, How to slice Skirt Steak…it could be the difference between chewing on a beef-flavored tire, and savoring a buttery, melt-in-your-mouth-tender slice of steak!

Have a delicious week!

The hautemealz.com team

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Brisket is a cut of meat from the breast or lower chest of beef. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resultingly tough meat must be cooked correctly to tenderize the connective tissue.

Popular methods in the Southern United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. Additional basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket, despite the fact that the cut is usually cooked well beyond what would normally be considered “well done”.

Slow-smoked brisket is a signature dish for our barbecue team, and Pit Master Chris Renner, in particular, has a special touch for turning the tough muscle into smoky beef perfection. Chris’s brisket recipe (and many more of our bbq and grilling specialties) are available in the team’s cookbook, MEAT FIRE GOOD.)  If you’re a hautemealz.com subscriber, contact us to get you member discount on this, or any of our titles.

In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashannah, Passover, and Shabbat. In Hong Kong, it is cooked with spices over low heat until tender, and is commonly served with noodles in soup or curry. It is a common cut of meat for use in Vietnamese phở soup, as well.

Brisket is also the most popular cut for corned beef, though the term comes not from the grain corn, but from the treatment of the meat with “corns” of salt.

In the U.S. and Canada, consumption of corned beef is often associated with the Saint Patrick’s Day favorite, Corned Beef & Cabbage. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America.[13] In Ireland, the closest traditional dish is bacon and cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was likely due to the low cost of corned beef in the U.S.

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Perry’s Favorite Corned Beef Sandwich

Serves 4

1 whole baguette, soft
16 ounces leftover corned beef, warm
8 ounces Swiss cheese, deli sliced
4 Tbs horseradish mustard

Preheat your oven to 200f.

Bring corned beef broth (reserved from the slow cooker) to steaming on the stovetop, or in the microwave. Remove from heat and add the chopped or sliced corned beef, allow beef to warm in broth for about 10 minutes.

Slice baguette into 4 equal sections (halve, and then halve again), then slice each section horizontally, like a sandwich. Smear the bottom half of each section with horseradish mustard, and arrange corned beef on bottom half of sandwich, dividing meat evenly between the sections.

Arrange cheese to cover the meat, the close up your sandwiches.

The next two steps are the KEY to the awesomeness…

 1 – Wrap each sandwich tightly in foil.

 2 – Place sandwiches in warm over UPSIDE DOWN and allow to rest 10 minutes.

Unwrap and serve as is, or with kosher dill pickle spears.

Note: To “rueben-ize” this baby, replace the horseradish mustard with thousand-island dressing, and add 1/4 cup (warmed & well drained) sauerkraut to each sandwich, just before wrapping in foil.

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E-mail: perry@hautemealz.com
PO Box 21, Wilsonville Oregon, 97062

Copyright 2012, Perry P. Perkins