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Station Eleven

by: Emily St. John Mandel

Tuesday, August 16, 2011

Baltimore Beef Sandwich

So after letting the piece of top round beef marinate for two days we finally took it out of the fridge and grilled it up for sandwich meat.

This is from an episode of Guy's Big Bite where he was making a Baltimore Beef Bad Boy.
My brother, roommate, and I drooled over what he did to this piece of meat. So I thought I'd try making the meat at least. I'm not a horseradish person so I figured we could make our own sandwiches out of the beef.

First and for most...when marinating this meat with the spices - know that when you open your fridge you will smell the seasoning...and it will happen when someone else opens the fridge and you are across the room and you will smell this deliciousness. It's a big tease for how it will smell when cooking it.

Side note - make sure you have enough propane in your tank before you start your grill...we ended up bring this in and cooking it over our stove top grill board.

It's juice and delicious and each of us in the house made it a bit different on our sandwiches. There isn't much left.

Saturday, August 13, 2011

Cooking marathon continued

What else have I been working on you say?

Oh well I made some of my standard dessert recipes.
Peanut Butter Balls and Chocolate Chip Cookie Dough Truffles

Both of the middle part of these yummy treats comes together very quick. What is the most time consuming is the dipping of the balls in Candy-quick/Almond bark like yummy coatings. They are really easy desserts that take time but usually have a wow factor when you bring them to a get together.

What else can I say - they are both very rich desserts and I love them.

Roasted Chicken - Just a little note

I've been cooking the last two days. I haven't really taken any pictures but I can tell you what I've been doing and some successes I've had.

First the biggest success. I have been dabbling in couponing. Not the Extreme couponing you can see on tv...but realistic couponing which scales down extreme couponing to have a nice stock at home for 8-12 weeks until the product goes back on sale.

In this endeavor I found chicken thighs and legs on sale for 88 cents a pound. So I got one of each plus an extra package of legs for a BBQ I was invited to. The last time we had a gathering at this friend's house she had "marinated" her chicken legs in buttermilk before grilling them. I have never done that nor have I actually cooked thighs or legs aside from the Thanksgiving turkey.

So I do what I always do when I'm experimenting in the kitchen...I went to the net for inspiration. I finally settled on a recipe from Nigella Lawson found here.

It was a very simple recipe and I dove right in did this recipe with all of the chicken I had in the home - Two packs of ten chicken legs, one pack of ten chicken thighs, and four boneless chicken breasts. I used garlic powder instead of bruised garlic, I also added Lawry seasoning, and used some Maple Syrup from my hometown that has been in my fridge for a long time.

The trick is to let it brine for 2 hours if you need to cook it the same day. It was very quick to get all this chicken in their plastic bags. When these chicken pieces started cooking I could start to smell the seasonings...oh was smelling delicious and my brother could smell it downstairs so much that he commented on it on facebook.

This recipe makes such juicy roasted chicken! It's now going to be a staple for me to cook a bunch of chicken quickly and deliciously. Today we had the second chicken legs over the grill at the BBQ and oh man...soooo good. I'm looking forward to using this chicken meat in other dishes this week.

On a side note: When I'm feeling down...I cook and invariably I feel somewhat better.