Recipes from March 20, 2013

From Herald news servicesMarch 20, 2013 

Weekly recipes for March 20, 2013

Mexican Brisket

Prep: 5 minutes. Cook: 1 hour, 25 minutes. Makes: 6 servings.

2 tablespoons each: packed dark brown sugar; dry mustard powder
1 tablespoon each: garlic powder, ground cumin, dried coriander, salt
1 teaspoon ancho or chipotle chili powder
1 beef brisket
2 tablespoons vegetable oil
1 cup beef broth

Heat oven to 375 degrees. Whisk together brown sugar, mustard, garlic powder, cumin, coriander, salt and chili powder in a small bowl. Rub spice mixture all over the meat.

Heat the oil in a Dutch oven over medium-high heat. Add the brisket; cook to brown each side. Add broth to pan; cover. Cook to desired tenderness, 1 hour, 20 minutes to 2 hours. Let rest 15 minutes before slicing. Serve with pan juices.

Nutrition information: 326 calories, 40 percent of calories from fat,

14 grams fat, 4 grams saturated fat, 80 milligrams cholesterol, 7 grams carbohydrates, 41 grams protein, 1,361 milligrams sodium, 1 gram fiber.

Note: Mustard is among items not eaten by Ashkenazic Jews during Passover, according to the New York City-based Orthodox Union.

Saffron could also prove a controversial addition because it may or may not be acceptable depending on custom, noted Rabbi Eli Eleff, rabbinic coordinator for the New York City-based Orthodox Union's kashruth division.

Cumin, dried coriander and ancho chili powder found in the Mexican brisket: The Union says these may require special checking to determine if they are kosher.


Passover Toffee Crunch

5 pieces of matzo
1 cup butter or margarine
1 cup brown sugar
6 ounces chocolate chips
1 cup chopped pecans or sliced almonds

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil. Cover foil with parchment paper. Place matzo on baking sheet in a single layer, breaking pieces as necessary so they fit in the pan.

Place butter and sugar in a small saucepan and melt butter over medium heat. Simmer on low for 5 more minutes, stirring constantly. Pour over matzo, spreading with a spatula or butter knife to coat evenly. Bake for 5 minutes.

Remove from oven and sprinkle with chocolate chips. When chocolate has softened, spread it like icing. Sprinkle with nuts.

Chill in refrigerator. Break matzo toffee into serving-size pieces. If you have any left, store in a covered container in the refrigerator.


Asian Steamed Clams with Broccoli Rabe

Start to finish: 30 minutes. Servings: 4.

2 tablespoons vegetable oil
1 tablespoon grated or finely chopped fresh ginger
1/2 cup finely chopped scallions (white and green parts)
3 large cloves garlic, minced
1 teaspoon Chinese chili sauce (or your favorite hot sauce)
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 dozen littleneck clams or 2 pounds mussels, scrubbed well
1/2 teaspoon sesame oil
3 cups blanched and coarsely chopped broccoli rabe
8 thick slices country-style bread, toasted

In a large saucepan, heat the oil over medium high. Add the ginger, scallions and garlic and sauté for 1 minute. Add the chili sauce, white wine, chicken broth and clams. Cover tightly and cook until the clams start to open. As they open, transfer the clams to a bowl. It will take 7 to 10 minutes for all the clams to open. Discard any clams that do not open.

Keep the saucepan over medium heat. Return the clams and any liquid in the bowl to the pan. Add the broccoli rabe, then cook just until heated through. Add the sesame oil and stir well. Divide the clams and broccoli rabe, along with the cooking liquid, between 4 shallow soup bowls. Serve each bowl with a few slices of toasted bread and a soup spoon.

Nutrition: 450 calories; 100 calories from fat (22 percent of total calories); 12 grams fat (0.5 grams saturated; 0 grams trans fats); 45 milligrams cholesterol; 52 grams carbohydrate; 4 grams fiber; 8 grams sugar; 29 grams protein; 500 milligrams sodium.


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