Merry Christmas to all
Merry Christmas to friends, relatives, acquaintances, and any readers tonight.
What a day of domesticity. Cleaned the kitchen in the morning after guests came over last night. Wrapped presents. Did a little extra tree trimming. Made roast beef hash. Bought oysters and Italian sausage so that tomorrow I can make my own tray of stuffing that no one else here would touch. Dug through old family photographs to help Alex with a major school English project that has multiple essays about her life. And listened to music all day: The Ultimate R&B Christmas with Otis Redding, Booker T., James Brown, Gladys Knight etc.; Dylan's Modern Times; Electric Flag, A Long Time Comin'; Mojo Nixon's Holiday album; Jingle Bell Jazz, courtesy of Williams Sonoma; The Real Sock Ray Blue, Texas Prison Field Recordings Vol. 3 by Mojo Nixon and the Toadliquors; and Radiohead's the bends. Nice day.
How can I cap off this day of home life. My friends at www.humanflowerproject.com gave their thousands of readers what looks like a wonderful recipe for bread the other day(I'll try it) so, I say to myself, why not share my non-recipe for roast beef hash with my much smaller group(how many people could I really harm). Here it is.
-Have guests over for dinner and cook a rib roast.
-Find out that two college age guests are vegetarians. Cook yams and extra vegetables. Have lots of leftover rib roast. So the next day...
-Bake 8 to 10 small to medium size red potatoes at 400 degrees until they are done.
-Put a pot on the stove
-Warm olive oil and four or five chopped up cloves of garlic
-Add really big Spanish onion, chopped.
-Add black pepper, cayenne pepper, and a little cumin
-Saute about 10 minutes or until onions are cooked
-Add one green pepper, finely chopped
-Add one red pepper, finely chopped
-Saute more
-Chop up leftover rib roast into small pieces but by no means too small, and don't cut all of the fat off.
-Put the meat into the pot with the onions etc.
-Simmer on low heat
-Chop cooked red potatoes into quarters, leaving skin on
-Put into pot
-Stir
-Add some Worcestershire sauce and tabasco
-Stir again
-Put on lid and cook on medium heat for 10 minutes or so and stir if needed. Then put on low heat for 30 minutes at least, keeping lid on. Some potatoes should blend in with everything and others should stay intact, creating that hash consistency.
-When it seems to be ready, it is.
And now to put a few more presents under the tree as everyone is finally upstairs.
Again, Merry Christmas.
What a day of domesticity. Cleaned the kitchen in the morning after guests came over last night. Wrapped presents. Did a little extra tree trimming. Made roast beef hash. Bought oysters and Italian sausage so that tomorrow I can make my own tray of stuffing that no one else here would touch. Dug through old family photographs to help Alex with a major school English project that has multiple essays about her life. And listened to music all day: The Ultimate R&B Christmas with Otis Redding, Booker T., James Brown, Gladys Knight etc.; Dylan's Modern Times; Electric Flag, A Long Time Comin'; Mojo Nixon's Holiday album; Jingle Bell Jazz, courtesy of Williams Sonoma; The Real Sock Ray Blue, Texas Prison Field Recordings Vol. 3 by Mojo Nixon and the Toadliquors; and Radiohead's the bends. Nice day.
How can I cap off this day of home life. My friends at www.humanflowerproject.com gave their thousands of readers what looks like a wonderful recipe for bread the other day(I'll try it) so, I say to myself, why not share my non-recipe for roast beef hash with my much smaller group(how many people could I really harm). Here it is.
-Have guests over for dinner and cook a rib roast.
-Find out that two college age guests are vegetarians. Cook yams and extra vegetables. Have lots of leftover rib roast. So the next day...
-Bake 8 to 10 small to medium size red potatoes at 400 degrees until they are done.
-Put a pot on the stove
-Warm olive oil and four or five chopped up cloves of garlic
-Add really big Spanish onion, chopped.
-Add black pepper, cayenne pepper, and a little cumin
-Saute about 10 minutes or until onions are cooked
-Add one green pepper, finely chopped
-Add one red pepper, finely chopped
-Saute more
-Chop up leftover rib roast into small pieces but by no means too small, and don't cut all of the fat off.
-Put the meat into the pot with the onions etc.
-Simmer on low heat
-Chop cooked red potatoes into quarters, leaving skin on
-Put into pot
-Stir
-Add some Worcestershire sauce and tabasco
-Stir again
-Put on lid and cook on medium heat for 10 minutes or so and stir if needed. Then put on low heat for 30 minutes at least, keeping lid on. Some potatoes should blend in with everything and others should stay intact, creating that hash consistency.
-When it seems to be ready, it is.
And now to put a few more presents under the tree as everyone is finally upstairs.
Again, Merry Christmas.
posted by John Borden at 12:08 AM
1 Comments:
Now that's real guy cooking.
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