Tag: cooking

Asian Inspired Spicy Barbeque Beef

On By Isobar ExpeditionsIn Recipes4 Comments

We are always looking for meals that we can cook in a single pot and this one packs a lot of flavor. We chose a chuck roast, but it would be equally good with a beef brisket, but you need a meat with enough fat that it stays tender and juicy. Asian inspired meals can be found everywhere these days on menus throughout the world. We cooked this in a slow cooker, but it could have just as easily been cooked in a roasting pan or Dutch oven pot in the oven at 300 degrees in the same amount of time. It is simple, easy, and delicious.

Pan Seared Roast

INGREDIENTS

  •  3 lb Chuck Roast (Pot Roast)
  •  10 oz Package of Mushrooms – cleaned and stems removed
  •  1/2 small Yellow Onion – thickly sliced
  •  10 Fingerling Potatoes – medium to small
  •  1 cup Ketchup
  •  1 cup Light Brown Sugar
  •  1/4 cup Soy Sauce – low-sodium
  •  1/4 cup Apple Cider Vinegar
  •  1/4 cup Worcestershire Sauce
  •  1 1/2 tsp Granulated Garlic
  •  1 tsp Red Pepper Flakes
  •  Salt and Pepper to taste
  •  2 tbsp Olive Oil
Covered with Sauce

INSTRUCTIONS

Mix the ketchup, brown sugar, soy sauce, vinegar, Worcestershire sauce, 1 teaspoon of garlic, and salt and pepper in a mixing bowl. Heat the oil in a sauté pan over medium-high heat. Season the roast with salt, pepper, and the remaining garlic, being sure to season all sides.  Brown the roast in the pan, about 4 minutes per side. Place the roast into a slow-cooker that has been sprayed with non-stick spray, add the onions and cover with the sauce. Add the red pepper flakes and cook on low for about 3 hours and then add the mushrooms and potatoes. Cook for another hour. Serves about 4 people.

Adding Red Pepper Flakes
The Finished Product

 

Roasted Rack of Lamb

On By Isobar ExpeditionsIn Recipes1 Comment

Lamb is something that you’ll find on a lot of menus throughout Europe, but for some reason it isn’t that common in the United States. When you do find it, it is often very expensive and the portions are small. Not everyone enjoys lamb since it can taste a little gamey, but we like the flavor. In our opinion, it needs to be cooked to no more than medium-rare, otherwise it can get a little tough. Rack of lamb can be an elegant meal and we asked the butcher to “French cut” the bones, which is simply removing the meat and fat from the bone tips. Some people like mint jelly with lamb, but we prefer to simply roast it with herbs like rosemary and thyme. This recipe is for two, but one of the nice things about rack of lamb is that the recipe can easily adjusted by adding more ribs (chops).

Roasted Rack of Lamb

INGREDIENTS

  •  2 to 3 lbs of Rack of Lamb (about 4 to 5 ribs or chops)
  •  4 tbsp Unsalted Butter
  •  1 1/2 tsp Dried Rosemary
  •  1 1/2 tsp Dried Thyme
  •  1 tsp Granulated Garlic
  •  Salt and Pepper to taste
Herb Butter Coated Rack of Lamb

INSTRUCTIONS

Trim some of the fat off of the rack of lamb, leaving about a quarter inch of fat. Combine room temperature butter with the rosemary, thyme, and garlic. Slather the fat cap of the lamb with the butter mixture. The butter just adds some additional fat to help keep the lamb tender and adds additional flavor. Sprinkle with a generous amount of salt and pepper. Heat an oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a non-stick coating spray. If you have French cut the lamb, wrap the bone tips with aluminum foil to keep them from burning in the oven. Place the lamb in the oven and roast it for 10 minutes. Then turn the heat down to 300 degrees and continue to roast the lamb for an additional 20 to 30 minutes until it reaches an internal temperature of 135 degrees. Let the lamb rest for 15 to 20 minutes and then cut the rack into individual chops and serve, usually two chops per person.

Removing from the Oven
Medium-Rare Lamb Chops

 

Spicy Sausage Sandwiches

On By Isobar ExpeditionsIn RecipesLeave a comment

We enjoyed a lot of different sausages during our time in Germany, including currywurst. Another thing that we enjoyed was going to our local butcher and seeing what seasonable meats were available. We are fortunate that have a butcher in our home town that does the same, so we went there a couple of weeks ago and we were able to get some Linguica sausage. It is a spicy cured sausage from Portugal and we cooked it in a spicy curry and chili sauce. We made more sauce than we needed for the sausages and plan to use it on some other things as well. It was simple, delicious, and definitely registered on the spicy scale. The sauce would be great with hot dogs, bratwurst, or beef links as well. Although not exactly the same as currywurst, it certainly satisfied that craving.

Sausage in a Spicy Sauce

INGREDIENTS

  •  2 to 4 Sausage Links – Linguica or other style
  •  12 oz Beer – something that you would enjoy drinking
  •  1 cup Chili Sauce
  •  1/4 cup Malt Vinegar
  •  2 tbsp Light Brown Sugar
  •  2 tsp Curry Powder
  •  2 tsp Hot Sauce
  •  1 1/2 Onion – thickly sliced
  •  3 tbsp Extra Virgin Olive Oil
  •  Salt and Pepper to taste
  •  Hoagie Rolls
Linguica Sausage

INSTRUCTIONS

Combine the chili sauce, salt and pepper, brown sugar, curry powder, hot sauce, malt vinegar, and beer in a large sauce pan and heat over medium-high heat until it starts to simmer.  Continue cooking for another 5 to 7 minutes to reduce the sauce. While the sauce is thickening, brown the sausage in a skillet with 2 tablespoons of olive oil over medium-high heat, about 4 minutes per side. Remove the sausage and add another tablespoon of olive oil and the onion to the skillet, season with salt and pepper, and cook the onion until lightly browned, about 10 minutes. Add the sausages and onion to the sauce and simmer together just for a couple of minutes just to let the sauce coat the sausage and onion. Butterfly the sausage so that it will lay flat, place on the rolls, and spoon onions and sauce over top.

Combine the Ingredients
Sausage and Onion
Cooked Onion
Spicy Sausage Sandwiches for Two