Hunter Pit Beef My mother-in-law introduced me to a Pakistani dish called “hunter beef,” which is made by marinating “eye of round” beef in a tamarind paste for several days and then boiling the beef in a pot. I fused her recipe with Meathead’s technique for Baltimore Pit Beef (also made from “eye of round”). By slicing the cooked beef as thin as possible (preferably with a meat slicer), this makes a flavorful roast beef for sandwiches. Ingredients: 1 block of tamarind (pulp) – usually 14 oz 2 cups of hot water 2 tblspn cumin seeds 2 tblspn Morton’s Kosher salt 4-5 lbs “eye of round” beef Directions Make the tamarind paste: add 2 cups of hot water to the block...
This is the third turkey recipe we tried this past Thanksgiving holiday. This one comes from our Tandoori Chicken Tikka recipe and includes a lemon-garlic butter baste similar to our other turkey recipe. Ingredients: 1 turkey breast (bone-in and skin-on) and 2 legs/drumsticks 1/2 packet of Shan Tandoori Masala 1/2 packet of Shan Chicken Tikka 3 tablespoons of ghee or any cooking oil 1 cup plain yogurt Juice from 3 lemons 1 tablespoon Garlic Ginger paste (optional; use if you really like the flavor of garlic and ginger) For Lemon-Garlic Baste Juice from 1 lemon 1 stick (8 tablespoons) of unsalted butter 3 cloves garlic, minced 1/2 tspn black pepper 1/2 tspn Morton’s Kosher salt Directions: Whisk together Shan masalas, ghee/oil, yogurt,...
This was the 2nd of three turkey breast recipes we tried this past Thanksgiving. This was a more traditional turkey recipe, basting throughout the cook with a lemon-garlic butter mixture. Ingredients 1 bone-in skin-on turkey breast and 2 legs (optional) 1 tspn Morton’s kosher salt per pound of turkey breast – for dry brining 1/3 tspn Morton’s kosher salt per pound of turkey breast – for dry rub 1 tspn oregeno 1 tspn granulated garlic 1 tspn black pepper 1 tblspn finely chopped rosemary For Lemon Garlic Baste Juice from 1 lemon 1 stick (8 tablespoons) of unsalted butter 3 cloves garlic, minced 1/2 tspn black pepper 1/2 tspn Morton’s kosher salt Instructions Dry brine turkey: sprinkle entire surface of...
This is the 1st of 3 recipes for turkey breast that will impress your family members on Thanksgiving. Unlike the two other recipes, this one involves skinless boneless chicken breast and a ton of butter! The recipe is adapted from Aaron Franklin’s version and Rehan Jaffery’s turmeric ghee whole turkey. Towards the end of the cook, the turkey is wrapped with butter to help keep it moist and create a basting sauce for serving. Ingredients: 1 boneless skinless turkey breast 1 tspn Morton’s kosher salt per pound of turkey breast – for dry brining 1/3 tspn Morton’s kosher salt per pound of turkey breast – for dry rub 1 stick unsalted butter 1 tspn thyme 1 tspn garlic powder 1...
Being a culinary enthusiast of Indian descent, I tend to draw an imaginary line between American classics (such as steak, brisket or ribs) and Indo/Pak cuisine. I am careful not to merge the flavor profiles just to add that “desi” flavor. However, after creating this mixture and tasting the results, I think the effort was well worth it. There is a delicate balance of spicy seasoning that doesn’t overpower but, rather, complements the meat flavor. Ingredients ground coriander – 2 teaspoons ground cumin – 1 teaspoon red chili 1 – teaspoon turmeric 1/2 teaspoon brown sugar – 1 heaped tablespoon ground garlic powder – 1 teaspoon ground ginger powder – 1 teaspoon garam masala – 1/2 teaspoon paprika – 1...
