More Top Picks Best Office Chairs For Tall People
player ready...The term “barbecue” refers to a method of cooking by which meat, or other food, is covered and slowly cooked in a pit, or on a spit, using hot coals or hardwood as a heat source. The food is basted, usually with a seasoned sauce, to add moisture and flavor.
This country has many regional barbecue styles. Those from Texas and the Carolinas are two of the most famous. However, no two people ever seem to agree on exactly what it makes a perfect barbecue. I have heard people argue for hours on the merits of vinegar-based barbecue sauce over tomato-based sauce.
This recipe is a pseudo-barbecue made with ketchup, but it is delicious and can be done in your own kitchen.
OVEN BARBECUED BRISKET
Preparation time: 25 minutes
Cooking time: 3 1/2 hours
Yield: 8 servings
1 fresh beef brisket, about 3 pounds
1 1/2 cups water
1 tablespoon canola oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons each: fresh lemon juice, dark brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons cornstarch
1 teaspoon each: paprika, chili powder
1/4 teaspoon each: salt, freshly ground black pepper, liquid smoke
Kaiser rolls, if desired
1. Heat oven to 275 degrees. Place brisket in large casserole or Dutch oven; add 1/2 cup of the water. Cover; bake 2 hours.
2. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is soft and translucent, about 5 minutes. Add remaining 1 cup of the water, ketchup, vinegar, lemon juice, brown sugar, Worcestershire, cornstarch, paprika, chili powder, salt and pepper. Simmer, uncovered, 1 hour, stirring occasionally. Mix in liquid smoke.
3. Remove meat from oven; drain fat. Pour sauce over meat; continue to cook, covered, until meat is tender, 1 to 1 1/2 hours. Slice; serve on kaiser rolls, if desired.
Nutrition information per serving:
Calories ………… 270 Fat ………… 14 g Cholesterol … 60 mg
Sodium ……….. 570 mg Carbohydrates .. 13 g Protein …….. 23 g
Q. Enclosed is my best friend’s recipe for jambalaya. Can you make it more healthful? Thanks.
M. Robertson, Akron
JAMBALAYA
Preparation time: 35 minutes
Cooking time: 55 minutes
Yield: 6 servings
1 tablespoon vegetable oil
1 cut-up chicken, about 2 pounds
1 pound kielbasa sausage, cut into 1/2-inch slices
1 medium onion, coarsely chopped
1 green bell pepper, seeded, coarsely chopped
2 ribs celery, coarsely chopped
More Top Picks Cooking Tools
1 can (14 1/2 ounces) chopped tomatoes
1 can (8 ounces) tomato sauce
2 cans (14 1/2 ounces each) chicken broth
2 1/2 cups converted rice
2 bay leaves
1 teaspoon ground red pepper, or to taste
1/2 teaspoon each: salt, freshly ground black pepper or to taste
1. Heat oven to 350 degrees. Heat oil in large skillet over medium heat. Add chicken and kielbasa; cook until chicken starts to brown, about 12 minutes, stirring often. Add onion, bell pepper and celery; cook until tender, about 8 minutes. Stir in tomatoes and tomato sauce.
2. Place meat mixture in 3-quart casserole; stir in chicken broth, rice, bay leaves, red pepper, salt and black pepper. Bake until rice is tender, 45 to 60 minutes.
Nutrition information per serving:
Calories ………… 775 Fat ……….. 34 g Cholesterol … 110 mg
Sodium ……… 1,500 mg Carbohydrates .. 77 g Protein ……… 38 g
A. For the sake of nutritional analysis and ease of preparation, I first “converted” your list of ingredients into a recipe. Then I found I could use a turkey kielbasa in place of the higher-fat pork, and I substituted boneless, skinless chicken breast meat for the chicken parts. The only other change I made was to use one can of broth because I like a thicker jambalaya. This is a quick and easy dish to make, with a wonderful combination of flavors.
CONVERTED JAMBALAYA
Preparation time: 35 minutes
Cooking time: 1 hour
Yield: 6 servings
2 teaspoons canola oil
1 pound boneless, skinless chicken breast meat, cut into 1-inch cubes
1 pound turkey kielbasa sausage, cut into 1/2-inch slices
1 medium onion, coarsely chopped
1 green bell pepper, seeded, coarsely chopped
2 ribs celery, coarsely chopped
1 can (14 1/2 ounces) chopped tomatoes, undrained
1 can (14 1/2 ounces) chicken broth
1 can (8 ounces) tomato sauce
1 package (16 ounces) converted rice
2 bay leaves
1 teaspoon ground red pepper, or to taste
1/2 teaspoon each: salt, freshly ground black pepper or to taste
1. Heat oven to 350 degrees. Heat oil in large skillet over medium heat. Add chicken and kielbasa; cook until chicken starts to brown, about 12 minutes, stirring often. Remove meat to 3-quart casserole. Place onion, bell pepper and celery in skillet. Cook, stirring often, over low heat until onion is translucent, about 5 minutes.
2. Add cooked vegetables, tomatoes, chicken broth, tomato sauce, rice, bay leaves, red pepper, salt and black pepper to casserole. Bake until rice is tender, about 1 hour.
Nutrition information per serving:
Calories ………… 565 Fat ………… 12 g Cholesterol … 105 mg
Sodium ……… 1,385 mg Carbohydrates .. 78 g Protein ……… 38 g
———-
Send your recipe for revision to: Cook it light, baiduhai, 435 N. Michigan Ave., Chicago, Ill. 60611-4041.