tag:blogger.com,1999:blog-59825046133128031682024-03-13T14:30:39.169-07:00~The Yellow Dog Eats~The Yellow Dog Speakshttp://www.blogger.com/profile/14438692171243818117noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5982504613312803168.post-15963777318607040542011-03-13T18:01:00.000-07:002011-03-13T18:10:04.246-07:00Making very Local Corned Beef for St. Patrick's day Part 25 days in the Fridge soaking in the corning brine and the brisket is looking a bit on the sad side - <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYBV2fyprxNrM-m-uikHNZWYOvAMO48D21NpgP0aMjgoTQGyad5TRF1ltwDCB5GxFD5_R64Y7kQ23bVzDoO4s4_srULjxJ2qT6440G28VOZCygotW2zgYlXDExQsmgLOZ_HBd4oZbeb5p/s1600/IMG_0853.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYBV2fyprxNrM-m-uikHNZWYOvAMO48D21NpgP0aMjgoTQGyad5TRF1ltwDCB5GxFD5_R64Y7kQ23bVzDoO4s4_srULjxJ2qT6440G28VOZCygotW2zgYlXDExQsmgLOZ_HBd4oZbeb5p/s400/IMG_0853.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5583734988739347954" /></a><br /><br />But then after 5 1/2 hours in a 300 degree oven the result is:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofgtDEGas0z6gu0Y1GJG8JYDeno86OJeYsYwtwOXFQU5XrfiTTvdCvolPFE8oh0ABTqf2rzKzW8ZX5MmoY9A-llS_645zu7kqNXJgwsz68emwCGgC43rGAxO1EaozaSbVCt3K0k22eCEk/s1600/IMG_0855.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofgtDEGas0z6gu0Y1GJG8JYDeno86OJeYsYwtwOXFQU5XrfiTTvdCvolPFE8oh0ABTqf2rzKzW8ZX5MmoY9A-llS_645zu7kqNXJgwsz68emwCGgC43rGAxO1EaozaSbVCt3K0k22eCEk/s400/IMG_0855.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5583734986183154850" /></a><br /><br />I can't wait until Thursdays, so I can add some potatoes, cabbage and carrots (all with butter) to some great Corned Beef (I had a nibble).The Yellow Dog Speakshttp://www.blogger.com/profile/14438692171243818117noreply@blogger.com0tag:blogger.com,1999:blog-5982504613312803168.post-74921919318765327542011-03-07T16:40:00.000-08:002011-03-07T17:21:54.797-08:00Making very Local Corned Beef for St. Patrick's dayMy dog Radley, who is Irish, has decided to make this year's Corned Beef Dinner from Michael Ruhlman's book <span style="font-style:italic;">Charcuterie, The Craft of Salting, Smoking, and Curing.</span><br /><br />First the brine:<br />1 gallon of water<br />2 cups of kosher salt<br />1/2 cup of sugar<br />4 teaspoons of pink salt ( aka sodium Nitrite, Instacure #1)<br />3 cloves of minced garlic,<br />2 tablespoons of pickling spice (Radley used a mix from <a href="http://www.penzeys.com/">Penzeys</a>)<br /><br />Combine brine ingredients in a large pot, bring to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from heat and allow to cool to room temperature, then refrigerate the brine until it's completely chilled.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftyzwZ19i9TmGAbMULs6T6mbasgmxTHSIYR3iHwunPt5axE4jSc8rb610gLNS9wCOgrjeNzTirIvg4h7g3MznlnLgaQg6fHM0x8iAib29FidTQOkwcL6wSVWsyrVb6pjaxbkkSusZdszm/s1600/IMG_0824.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftyzwZ19i9TmGAbMULs6T6mbasgmxTHSIYR3iHwunPt5axE4jSc8rb610gLNS9wCOgrjeNzTirIvg4h7g3MznlnLgaQg6fHM0x8iAib29FidTQOkwcL6wSVWsyrVb6pjaxbkkSusZdszm/s400/IMG_0824.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5581503593474335410" /></a><br /><br />Here is the star of the show. A 5 pound beef brisket - which was grass fed and locally grown in Ohio, with just a bit of fat and marbling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysEfjvET2Ad9HqOfeaXve77DYxwyIXJiPJzlNB6Ej5nL1uTOTPZwlYtVwa3zKisMP728Yb2OsZMlDeXvKUFyfqcKyNxuvgYC1k9tltlxGDFNpaI37m3HNah_CYcsUo08pim6nFaM7iK6i/s1600/IMG_0826.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysEfjvET2Ad9HqOfeaXve77DYxwyIXJiPJzlNB6Ej5nL1uTOTPZwlYtVwa3zKisMP728Yb2OsZMlDeXvKUFyfqcKyNxuvgYC1k9tltlxGDFNpaI37m3HNah_CYcsUo08pim6nFaM7iK6i/s400/IMG_0826.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5581503601978929938" /></a><br /><br />Place the brisket in the brine and weight it down with a plate (Radley chose a cheese plate) to keep it submerged. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8IRFxc7BREc17iasg_yKpNzat0hxis07jZB4m4hDZXZIrzAMQ04BXGDSM5Rpd_cam415DiewaU3kqLSqY6FSkftJd6pWL5uh6TolSPYYKqz_sWrgkxWPcC8z2lhOCxtWqGKbNk8WxUlvz/s1600/IMG_0827.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8IRFxc7BREc17iasg_yKpNzat0hxis07jZB4m4hDZXZIrzAMQ04BXGDSM5Rpd_cam415DiewaU3kqLSqY6FSkftJd6pWL5uh6TolSPYYKqz_sWrgkxWPcC8z2lhOCxtWqGKbNk8WxUlvz/s400/IMG_0827.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5581503612545061730" /></a><br /><br />Transport the pan to the Fridge with the assistance of many hands and wait 5- 6 days.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_LQynpl9aV6IFRZcsrcSVgl4IsJl7Mi4IE5jgGJs82inBaiUvreQIxohyH71xXM92imU9iR-mtbtwDpSnxD2aFvMgILjX4RTCasCxDfF710CxJ3QkqRSOjsClpn-C1ObC3ATsQPiCPh_/s1600/IMG_0828.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_LQynpl9aV6IFRZcsrcSVgl4IsJl7Mi4IE5jgGJs82inBaiUvreQIxohyH71xXM92imU9iR-mtbtwDpSnxD2aFvMgILjX4RTCasCxDfF710CxJ3QkqRSOjsClpn-C1ObC3ATsQPiCPh_/s400/IMG_0828.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5581503625522518434" /></a><br /><br />to be continued...The Yellow Dog Speakshttp://www.blogger.com/profile/14438692171243818117noreply@blogger.com0tag:blogger.com,1999:blog-5982504613312803168.post-67686495207612935122008-03-26T16:42:00.000-07:002008-03-26T17:44:19.099-07:00Cheese March Madness! - Opening Round<span style="font-weight: bold;font-size:130%;" >It's Savory 16 Tournament Time!!!</span><br />Thanks to the great folks at <a href="http://www.igourmet.com/">igourmet.com</a> you can now have the ultimate March Madness experience with <span style="font-weight: bold;">Cheese!</span> You can play along here at <span style="color: rgb(255, 204, 0); font-weight: bold;">The Yellow Dog Eats</span><span style="color: rgb(255, 204, 0);"> </span>or at <a href="http://www.igourmet.com/">igourmet.com</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3PwSfNcaphkZ_CwfHHT2yjcmgtMy0R8RFTO-c76Cntw979Z3tr54INiUxp4xaz4o-0u5REXJsSV5q1vEdk-_CNfkPR3u33LcwNFcebnpo9_EmI3j2UjTUPP9kDJB_de37_rBph9_fcQR/s1600-h/brackets.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3PwSfNcaphkZ_CwfHHT2yjcmgtMy0R8RFTO-c76Cntw979Z3tr54INiUxp4xaz4o-0u5REXJsSV5q1vEdk-_CNfkPR3u33LcwNFcebnpo9_EmI3j2UjTUPP9kDJB_de37_rBph9_fcQR/s400/brackets.jpg" alt="" id="BLOGGER_PHOTO_ID_5182200805115006130" border="0" /></a>Opening Round - U.S.A Division: Crater Lake Blue vs. San Joaquin Gold & Tomme Collins vs. Grafton Classic Reserve<br /><iframe src="http://www.micropoll.com/akira/MicroPoll?id=78665&mode=html" frameborder="0" height="300" width="100%"></iframe><br /><iframe src="http://www.micropoll.com/akira/MicroPoll?id=78666&mode=html" frameborder="0" height="300" width="100%"></iframe>Opening Round - Italian Division: Parmigiano Reggiano vs. Piave & Mountain Gorgonzola vs. Capradoro<br /><iframe src="http://www.micropoll.com/akira/MicroPoll?id=78667&mode=html" frameborder="0" height="300" width="100%"></iframe><br /><iframe src="http://www.micropoll.com/akira/MicroPoll?id=78668&mode=html" frameborder="0" height="300" width="100%"></iframe>Opening Round - French Division: Brie vs. Epoisses & Comte vs. Roquefort<br /><iframe src="http://www.micropoll.com/akira/MicroPoll?id=78669&mode=html" frameborder="0" height="300" width="100%"></iframe><br /><iframe src="http://www.micropoll.com/akira/MicroPoll?id=78671&mode=html" frameborder="0" height="300" width="100%"></iframe>Opening Round - English Division: Dorset Drum vs. Blue Stilton & Cotswold vs. Sage Derby<br /><iframe src="http://www.micropoll.com/akira/MicroPoll?id=78672&mode=html" frameborder="0" height="300" width="100%"></iframe><br /><iframe src="http://www.micropoll.com/akira/MicroPoll?id=78673&mode=html" frameborder="0" height="300" width="100%"></iframe>The Yellow Dog Speakshttp://www.blogger.com/profile/14438692171243818117noreply@blogger.com1tag:blogger.com,1999:blog-5982504613312803168.post-42422639499942858292007-12-26T17:41:00.000-08:002007-12-26T19:17:10.619-08:00Welcome to <span style="font-weight:bold;">The Yellow Dog Eats</span>. I created this food blog about 9 months ago and for one weekend I was very very excited about getting started. I had such grand plans for <span style="font-weight:bold;">my</span> food blog. There would be the nightly dinner recap postings (ala Julie Powell). There would be stunning food photography (I need to use that college degree when and wherever possible). And of course the farm market and restaurant reviews. (But how many times can you review B-Dubs??) So now 9 months later I am putting up my first post. But first I would like to send out praises to the Columbus foodies that I read everyday; Lisa at <a href="http://www.restaurantwidow.com/">Restaurant Widow</a>, Becke at <a href="http://www.columbusfoodie.com/">Columbus Foodie</a>, <a href="http://cmhgourmand.wordpress.com/">CMH Gourmand </a>, and <a href="http://sopressata.blogspot.com/">Sporessata</a>. The fact that they were all highlighted in an article today in the "Dispatch" is not the reason for my first (finally) post. Nope, it was tonight's dinner (no photos..I suck).<br /><br /><span style="font-weight:bold;">Roasted Shrimp with oranges, onion, and roasted red pepper</span><br /><br />So the Mother and I went to "the Krogers" in Lebanon (yes Ohio) on Monday afternoon and at the end of the shopping trip we decided that we needed something to eat Christmas night, I said shrimp and so that seem to be the plan, at the time. So we got a half of pound of shrimp. They were on the bigger size and I asked for ones that were still pretty frozen. Welcome to fresh shrimp in Ohio. <br /><br />Fast forward to today - No Shrimp was cooked or consumed last night, so today I set in the car during the trip back to Columbus with the shrimp covered in ice sitting between my feet. I was just glad it wasn't July. <br />So roughly based on Ina Garten's original <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34778,00.html">recipe</a> for roasted shrimp. <br /><br />Roasted Shrimp with oranges, onion, and roasted red pepper<br /><br />Preheat oven to 400F<br /><br />3/4 pounds large shrimp, peeled and deveined<br />Half on a yellow onion cut in thin strips<br />juice on half a lemon<br />at least 4 large garlic clove thinly sliced<br />red pepper flakes to taste<br />1 orange cut into segments<br />1 roasted red pepper.<br />olive oil<br />S&P to taste<br /><br />Combined all ingredients and marinate in the refrigerator for up to an hour. Spread out on to a sheet pan and cook until the shrimp is almost done. The Shrimp will continue to cook from their own heat.<br /><br />Tonight I topped the shrimp with Lime Avocado Oil (thanks Mom, great gift!)<br /><br />This is an easy, quick, and very tasty meal.The Yellow Dog Speakshttp://www.blogger.com/profile/14438692171243818117noreply@blogger.com1