Griff's Kitchen

Ingredients

2 lbs. Navy Beans [pre-soaked]

1 Onion [Medium sized] [sliced thin]

2 tbsp Butter

3 quarts Water

1 quart Chicken Stock

Parsley [garnish] [fresh or dried]

Procedure

1. Soak Navy beans until fully saturated

2. Melt two Tablespoons of butter in a small pot

3. Add onions and sweat until translucent.

4. Reduce heat and  allow onions to caramelize to a light brown color. [20-30 minutes] – Set aside

5. In a large pot, combine the water, stock, and Navy beans and place on high heat

6. Bring mixture to a boil then reduce heat, add  the browned onions, ham, and cover with a lid

7. Allow to simmer for 3 hours or until beans are fully cooked

8. Stir in parsley and serve hot.

Inspiraton

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The Famous Senate Restaurant Bean Soup Recipe

Source: [http://www.senate.gov/reference/reference_item/bean_soup.htm]

“Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.  Both Senate recipes are below.” -U.S. Senate Website

2 pounds dried navy beans

four quarts hot water

1 1/2 pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Bean Soup Recipe (for five gallons)

3 pounds dried navy beans

2 pounds of ham and a ham bone

1 quart mashed potatoes

5 onions, chopped

2 stalks of celery, chopped

four cloves garlic, chopped

half a bunch of parsley, chopped

Clean the beans, then cook them dry.  Add ham, bone and water and bring to a boil.  Add potatoes and mix thoroughly.  Add chopped vegetables and bring to a boil.  Simmer for one hour before serving.

“Bean soup is on the menu in the Senate’s restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho.  Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch.  The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion.  Both Senate recipes are below.” -U.S. Senate Website

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Paula Dean

Directions

Rinse the beans in hot water until they are white. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3 hours. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans. Remove two cups of the bean mixture, puree in a blender, and return to the soup.  Add to ham to soup mixture. Just before serving, season the soup with salt and pepper to taste.

I recently had the idea to arrange these on a plate in a herringbone pattern.  Below is the picture that inspired me (although the fries look like crap, it resembles a herringbone pattern).

Kurobuta pork ribs, spicy chicory coffee bbq sauce

The rib meat can be removed from the bone and plated with mashed potatoes as well.

 

Ingredients

2 Lbs Lean Beef

1 tbsp Vegetable Oil – [enough to brown the beef in a pan]

8 cups Beef Broth, Bullion, or Stock

8 cups Water

1 cup dry Sherry

28 oz. Diced Tomatoes

4 Celery Ribs

4 Carrots

1 Large Onion – Chopped

1 Garlic Clove – finely chopped

2 tbsp Tomato Paste

1 tbsp Oregano

1 tbsp Thyme

1 tbsp Basil

1 tbsp Parsley

1 tbsp Black Pepper

Salt to taste

Frozen Peas

Green Beans

Corn

Barley

Procedure

1. Trim beef of excess fat and cut into small pieces.  Set aside and allow to come to room temperature.
2. In a large stock pot combine the water and broth.  Set the temperature to high to begin warming the base of the soup.
3. Brown the individual pieces of meat in an iron skillet, or a large sauté pan.  Turn each piece to get at least two sides nicely browned.
4. As each piece of meat is browned off, simply add it to the warming soup stock.
5. After the meat is finished, add the onions and carrots to the same pan and begin rendering them down.
6. Add the celery and continue to sauté until they begin to soften
7. Add the garlic and stir just a minute or so more.  Spoon the cooked onion, celery, and garlic into the soup base.
8. Place the skillet/pan back on the burner and deglaze with dry Sherry.  Pour the pan liquor into the soup base.
9. Add the crushed tomato, tomato paste, oregano, basil, thyme, parsley, and black pepper.
10. Add the peas, corn, green beans, and barley and bring to a low boil.  (if the soup needs additional liquid, simply add more broth/water in equal proportions)
11. Reduce heat and allow to simmer for four hours.
12. Continue to stir and taste every half hour or so.  Adjust the seasoning and add salt to taste.

 

Ingredients

1 cup Cider Vinegar

1 cup Ketchup

1 tbsp Pepper Flakes

1 tsp Worcestershire

¼ cup Brown Sugar

1-2 tsp Hot Sauce

1 tsp Salt

Procedure

1. Grind the pepper flakes with a mortar and pestle

2. Combine all of the ingredients into a small stainless steel or cast iron pot and place, uncovered, on a smoker (or stove-top)

3. Simmer for an hour or more until slightly reduced

4. Use as a complimentary sauce for pulled pork

Source: BBQ Pit Boys

Ingredients

7-9 lb Pork Shoulder Roast (Boston Butt) with intact “fat-cap”

Dry Rub

Sauce

Hardwood Chips (pre-soaked) – e.g. Hickory, Mesquite, Apple Wood, etc.

Mop Sauce

Spray Bottle or Basting Brush

Charcoal

Drip-Pan

Water

Procedure

1. Coat the pork shoulder generously with the dry rub and wrap tightly with plastic film.  Refrigerate overnight.

2. Soak hardwood chips over night

3. Set grill up for smoking and fill the water pan with water (see below)

4. When grill is hot, place a few pieces of hardwood on the coals

5. Place the pork shoulder (fat-cap facing up) over the drip-pan

6. Insert a thermometer into the center of the pork shoulder and set to 190°F

7. As the coals burn down, continue to add fresh charcoal.

8. Add wood chunks as needed to maintain a light smoke

9. Mist the pork shoulder with the mop sauce to add flavor and to facilitate the formation of a dark colored “bark”

10. When the pork shoulder reaches 190°F, remove it from the grill and place it on a cooling rack.  Cover with foil and allow to cool.

11. Place the pork shoulder in the refrigerator and allow the fat to congeal

12. Remove from refrigerator and begin removing all visible fat.

13. Shred the pork to the desired consistency

14. Serve with red sauce, by itself or on sandwiches

Ingredients

2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Procedure

1. Grind the oregano with a mortar and pestle

2. Combine all ingredients and blend until homogenous

3. Store in an air-tight jar or zip-top bag

Ingredients

Cilantro

½ cup Jalapeños

1tbsp Kosher Salt

juice of one Lime

28oz can Crushed Tomatoes

3 Garlic cloves

1 Onion (mild)

Procedure

1. Rinse the cilantro in cold water to remove dirt and debris

2. Quarter the onion and remove the outer skin

3. Juice the lime

4. Combine all ingredients in a food processor or a blender

5. Pulse until well blended

6. Serve immediately or refrigerate for later use

Source: Chef Jason Hill

Ingredients

Flour or Corn Tortillas (any size, as long as they will fit on your griddle or pan)

Taco-Seasoned Chicken, Steak or Ground Beef

Cheddar Cheese (grated)

Black Beans (canned or boiled & seasoned)

Pico de gallo

Procedure

1. Heat griddle or non-stick pan to 325°F

2. Place a flour tortilla on the griddle/pan

3. Sprinkle a few ounces of cheese evenly across the surface of the tortilla

4. Add a few tablespoons of black beans

5. Add a few ounces of seasoned chicken/steak/ground beef

6. Sprinkle a bit more cheese

7. Finish by adding a second tortilla

8. Flip and allow to cook until the second tortilla is crispy and the cheese has melted

9. Cut into triangles and serve with fresh salsa

Source: Ryan Griffin

Ingredients

1 tbsp Chili Powder

¼ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Cayenne

¼ tsp Dried Oregano

½ tsp Paprika

2 tsp Ground Cumin

1 tsp Kosher Salt

Procedure

1. Grind each ingredient separately with a mortar and pestle.

2. Combine and store in a jar or zip-top bag.

Note: Add ½ tsp corn starch when seasoning ground beef to create a thicker sauce.