Tag Archives: Slow Cooker

Frito Chili Pie

Frito Chili Pie

  • Servings: 10+
  • Difficulty: easy
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Frito Chili Pie
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I am loving the change of weather in Texas. When contrasted against our hot and mostly unbearable summers, that first cooling front excites me like a fat kid over cake. Football on Saturdays and Sundays is just hard to beat. Such a great time of the year.

At the State Fair you see these bags of Fritos Corn Chips cut open and chili, cheese and onions added to your liking and given a spork to eat it right out of the bag. We haven’t had chili in a while so I made my a version of my Uncle J’s chili and topped it with fresh shredded cheddar and Fritos The other nice thing about it is that you can freeze the left overs or use it on other dishes (burgers, dogs, enchiladas,) and/or eat it throughout the week.

Ingredients:
Bag of Frito Corn Chips
Fresh block of extra sharp cheddar cheese
Uncle J’s Chili https://whiskeynwry.com/2014/12/29/uncle-js-chili-103/

Directions
1. Follow my recipe for my Uncle J’s Chili or your own favorite chili recipe. I catch grief being from Texas and using beans. Don’t know why it’s a big deal down here but I like what I like. Top it with chips and cheese and enjoy it with your favorite beer.

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Ginger Beef Sandwich (Num Pang, NYC)

Ginger Beef Sandwich (Num Pang, NYC)

  • Servings: 4
  • Difficulty: easy
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Num Pang - New York, NY

http://numpangnyc.com/

I was in NYC for work and stopped by Num Pang after hearing the buzz about their Cambodian sandwiches.
Despite it being below freezing outside, the lunch line snaked outside into the cold as the eager sandwich eaters awaited their turn to order.

Two sandwiches seem to get the most attention: The Ginger BBQ Brisket and the Pork Belly. I opted for the Ginger BBQ Brisket. Incredible sandwich… for me a game changer. One of those sandwiches that I will likely go out of my way to find and devour when in NYC. I am craving now.

They have several locations around the city but I was in the Midtown location that didn’t have any seating. So I exited with my bag in hand and found a frozen table around the corner. I did the Guy sandwich hunch and had my first bite..oh hell yeah. The ginger with the bbq beef is a combo I have never tasted. They claim BBQ but it’s not what I think of in BBQ (tomato base or vinegar) it was more like a pot roast with ginger notes. The spicy and creamy mayo did it’s thing and the slightly pickled long cut cucumber, cilantro and carrots gave it a freshness and crunch.

Here is my attempt at replicating it based upon an article and outline of the original. I tried to scale it down to a family or 4-5 servings. The sandwich turned out great but I thought it was a little heavy on the apple cider vinegar so I am going to adjust that without trying it.
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Ingredients
Grass Fed Brisket
2 onions rough chopped
3 carrots cut into large chunks
Big chunk of ginger (skinned and sliced)
2 tbs of mustard seeds
2 tbs of peppercorns
1 tbs of Korean Chili Flakes
2 tsp of Kosher Salt
1 quarts of Apple Cider Vinegar
2 beers (Guinness)
2 cups beef stock (or to cover the meat)


Cambodian Ginger BBQ Sauce

1 28oz canned tomatoes
knuckle of ginger chopped
28oz of the beef cooking liquid
8oz of Tomato paste
1/2 cup of soy sauce
1 tbs of white vinegar
5 dried arbol chilies
Honey and Sugar to taste

Sandwich roll (Jalapeno and cheese)
cilantro
pickled carrots and cucumber
Chili mayo (Dukes Mayo with Sriracha)

Ingredients:
1. In a slow cooker add all the beef ingredients and cook for 8 hours until fork tender. Make sure the meat is covered in liquid so depending upon the size of yours you may need to add some beef stock or more vinegar.

2. To make the BBQ sauce. Grill onions so that they have char marks. In a suace pan add everything and let all the flavors meld together. Add everything in a blender and blend slowly(careful because the liquid is hot). Taste and adjust seasoning accordingly. IMG_9416

3. Assemble the sandwich by toasting your bread by broiling until golden brown and crusty so it holds up. Mix Dukes mayo and Sriracha and slather that on the bottom and top of the bread. Remove the fat from the beef, fork shred it and add it to a bowl with the the bbq sauce. Right before you are ready to eat add the beef and top with cilantro, pickled carrots and cucumber. Let the juice drip down your arm as your mind is blown from what you are eating.
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Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread

Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread

  • Servings: 4
  • Difficulty: easy
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Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread
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My main objective of making this dish was to try the sauce. All the usual suspects are accounted for but the chipotle in adobo peaked my interest. If you have never tried these it’s an interesting taste. The first time I ever tried it the jar seemed so tiny and I was used to using a lot of jalapenos so over used them and it totally destroyed my dish. From that point on I have stayed away but recently came back to them to try in a more restrained manner. There is a heat and smoky deep chili taste that you just can’t find in anything else. It’s like a tomato paste that is so concentrated that it can transform a dish with just a little addition of these peppers.

The sauce and brisket turned out great. I propped the lid to allow the steam to escape and to reduce and further concentrate the sauce. If you do this check on it to make sure it doesn’t burn and if it looks too dry add some water, broth, beer, bourbon. I whipped up some jalapeno cheddar cornbread and black eyed peas with seasoning and jalapenos.
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Adapted from Amy Wisneiwski
Ingredients:
Beef Brisket

Rub:
4 tbs of Paprika
1 tbs Chili powder
1 tbs Cumin
1 tbs brown sugar
1 tbs garlic powder
Kosher Salt and Pepper

BBQ Sauce:
1 yellow onion chopped finely or pureed
3 cloves of garlic (minced)
1 Green pepper chopped (seeded)
2 chipotles (in adobo)
1 ½ cups of ketchup
½ cup water
3 tbs Apple Cider Vinegar
2 tbs of Jack Daniels
½ cup of brown sugar
1 tsp garlic powder
Pinch of oregano
Kosher Salt and Black Pepper

Directions
1. Cover your brisket in the rub. Sear in a medium heated pan

2. Add the sauce ingredients into the crock pot. Trim your brisket to fit into the pot. Add your seared meat and let it cook for 7-9 hrs or until tender.

3. Remove and slice against the grain and add back to the sauce to maximize flavor. If you like less sauce you can simply pour that sauce in a dish and add as little or much as you desire. IMG_8832
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