Slow Cooker Beef Madras

You know that time when you are really wanting some great Indian food, and wanting that great curry gravy? Yeah, I had one of those moments recently, and I was glad that I did! The most recent dish I made is called beef madras. It is essentially an Indian style curry made with beef, but this time I decided to prepare everything in advance, and let it cook in a slow cooker for about 8 hours until the beef was fall apart tender. This beef madras is loaded with awesome flavor, dark in color, rich, and just warms the soul. I was a bit skeptical if my kids were going to eat this, but you know what, they devoured it! All of it. That’s always a great thing.

Slow Cooker Beef Madras Sandwich Recipe
Slow Cooker Beef Madras Sandwich Recipe

Yes, I turned my beef madras into a sandwich, but traditionally it is served on a bed of rice, of which my kids could not get enough of. Your choice, but whatever route you go with, it’s going to be a great route, trust me.

Let’s get started.

Ingredients:

  • 2 lbs cubed beef
  • 4 tbsp canola oil
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 2 whole roma tomatoes, chopped
  • .8 oz curry powder (yes, I used store bought, don’t judge me)
  • 1 tsp red chili flakes
  • 1/2 tbsp turmeric powder
  • 1 tsp salt, adjust to taste
  • 1 tsp cracked black pepper
  • 1 tsp cumin powder
  • 1 tbsp ginger paste
  • 3 cups beef stock
  • French baguette, optional
  • cooked jasmine rice
  • fresh onion, sliced, optional
  • fresh cilantro, chopped, optional

This sounds like a lot, but it is really a quick throw together meal, and after some initial stove work, it all gets dumped into your slow cooker, and then you can walk away only to be bombarded by some awesome smells through the day until you are ready to eat.

Let’s get going.

Start by heating a large skillet on medium-high heat. Add in half of the oil, and let it come to temperature. Once heated, add in the onion, and give a good stir. Once the onions soften, about 6 minutes or so, add in the garlic, tomatoes, and once you get that great aroma from the garlic, add in chili flakes, curry powder, salt, pepper, cumin, and ginger. Give this a good stir, and cook the seasonings for a few minutes.

Remove the mixture to a plate, and set to the side.

Beef Madras Ingredients
Beef Madras Ingredients

Rinse out your skillet, and return back to the stove.  Add the remaining oil, and keep the heat on medium-high.

Season the cubed beef with some salt, then add the cubed beef to the skillet. Your goal here is to brown the beef, not fully cook it. Once browned, add the onion and seasoning mixture back to the beef mixture, give a good stir, then add the beef stock. Stir again, then add everything to your slow cooker.

Cover, and cook on the low setting, and cook for 8 hours or longer if you desire. Stir along the way.

Now when you are ready to serve, take some rice and place into a bowl, then ladle in the beef madras. Top with fresh cilantro and onion if you desire.

The result is nothing short of fantastic. The beef is super tender, and that curry gravy will have you coming back for more. Again, I was really surprised watching my kids devour the beef madras. They came back for seconds, they loved it that much, and for me, well, I made the sandwich, and there was something about it. It almost reminded me of a beef au jus. That gravy set into the baguette, and made it that much more special. This is a real winner if you are into a great beef curry. Hope you enjoy!

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Mustard and Dill Smoked Salmon

This past Thanksgiving was pretty darn good. As you recall I made a couple of different turkeys, including a smoked turkey breast that was out of this world. My mother-n-law laid out a few appetizers before the big feast, and one of them was this great smoked salmon she picked up from Empire Fish in our area. Everyone surrounded that smoked salmon like they have never eaten in days, it was that good. So the following week, I remembered I had purchased a salmon that was on sale not too long ago, and I brought it up, only to be placed onto the smoker.

Mustard and Dill Smoked Salmon Recipe
Mustard and Dill Smoked Salmon Recipe

Any time I can mask mustard into a recipe, as my wife does not like mustard, I do, and this was one of those occasions. This recipe uses a dill and mustard spread over the top, that almost builds this awesome smokey crust on the salmon, and impart packs a bunch of additional flavor.

Let’s get started.

Ingredients:

  • 1 whole salmon filet, bones removed, skin on
  • 1/2 cup of yellow mustard
  • 1 tbsp dill
  • Cherry wood chips, soaked in water
  • Smoker
  • 1 tbsp canola oil

Start by getting your smoker started. Again, I use my Weber grill with the Smokenator 1000 accessory, which works really well, but use what you have.

In the meantime, rub the meat side of the salmon with the yellow mustard, then sprinkle on the dill. That’s it.

Mustard and Dill Smoked Salmon Ingredients
Mustard and Dill Smoked Salmon Ingredients

Before placing the salmon onto the smoker, I liked to brush a bit of oil on the grates where you are going to place the salmon to prevent the skin from sticking. Place the fish, skin side down onto the oiled grates, cover, and let smoke until your internal temperature of the salmon reads 150 degrees on your food thermometer.

Carefully lift up, and place on a plate.

Let cool for about 15 minutes or so, and then dig in. The end result is a perfectly smoked salmon that just flakes apart. When I served this up, it reminded me a lot like that Thanksgiving day. Everyone was picking at it and placing on top of crackers. Regardless, it was super delicious, and was way too easy to make. Hope you enjoy, and happy holidays to everyone!

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Spicy Michelada

I will admit that I like a good bloody mary. It’s one of those drinks that I typically will only drink during the brunch time of the day, and in particular on a Sunday. I have no idea why, but I’m sure you could probably twist my arm and get me to drink one on a Saturday as well. My wife on the other hand is not a fan of a bloody mary, probably due to the tomato juice, but for me I love everything about it, even though I am not a huge fan of tomato juice. It’s the spice that I love! Now there is a simple twist to a bloody mary, and instead of using vodka as the booze of choice, you use a simple lager. It’s called the michelada, and it takes a strong first against a bloody mary.

Spicy Michelada Recipe
Spicy Michelada Recipe

The michelada is basically a tomato and beer mix that is loaded with an array of spices, and they say they a cure for a hangover. Who knows about that, but whatever the case the premix is the key, in my opinion, in making a great michelada.

Let’s get started.

Ingredients:

  • 1 tbsp maggi sauce
  • 1 tbsp Tabasco
  • 1 tbsp Worchestershire sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp Tajin seasoning
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • Few drops of habanero sauce
  • 5 oz tomato juice
  • 6 oz pilsner beer
  • ice cubes

You will want to make the premix the day, or night ahead to let all of the flavors form. Trust me, it’s a knock out mix of flavors.

Start by adding the maggi, Tabasco, Worchestershire, fish sauce, Tajin, lime juice, lemon juice, and habanero sauce to a small container. Stir well, cover, and place in the refrigerator over night.

How to make a michelada
How to make a michelada

The following day, fill a glass with ice cubes. If you want, you can rim the glass with Tajin seasoning. I prefer not to as there is so much flavor already in the premix.

Pour the premix into the glass, then the tomato juice. Give this a good stir, then top with the beer. Sip and enjoy. This premix is so robust it will possibly have you second guessing that bloody mary. Enjoy!

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Franklin’s Smoked Turkey Breast

I don’t know about you, but I am pretty exhausted from the Thanksgiving holiday. As normal, I spent hours in the kitchen cooking up the feast which included a green bean casserole, creamed corn, gravy, a dry brined turkey, mashed potatoes, dressing/stuffing, and this thing of beauty; Franklin’s smoked turkey breast. My colleague turned me onto this recipe and he swore by it. Whenever someone who cooks gets that excited about something, I figured it was worth a shot, and boy was this one ever delicious. As a matter of fact, many said it was probably their favorite, along with my Thanksgiving sausage stuffing.

This turned out awesome, and as I cannot compare as I’ve never had the honor to get to Austin, Texas to try Franklin’s BBQ, I can tell you that this was fall apart tender with just the right amount of smoke.

Franklin's Smoked Turkey Breast Recipe
Franklin’s Smoked Turkey Breast Recipe

Let’s get started.

Ingredients:

  • 3.5 lb turkey breast
  • 2 whole sticks of butter, unsalted
  • 3 tbsp course cracked black pepper
  • 1 tbsp salt
  • heavy duty aluminum foil
  • your favorite wood chips for smoking (I used cherry)

Start by mixing the salt and pepper in a bowl. remove the skin from the turkey breast and discard it.

Rub the turkey breast with the black pepper and salt, all over all of the sides. Now get your smoker ready. I’ve been using the Smokenator 1000 for some time now, but you could use your grill if you desire. Once the smoker comes to temperature (I shoot for about 250 degrees), add the turkey breast, cover, and let it slowly smoke for about 2.5 hours. Once the turkey is slightly browned, carefully remove it and place it on a plate.

Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the two sticks of butter. Cover with the foil, and return back to the smoker, butter side down. Make sure the breast is completely covered and to not have butter dripping down into your smoker! 

How to make Franklin's BBQ smoked turkey breast
How to make Franklin’s BBQ smoked turkey breast

Continue cooking for another 1-2 hours, or until the center of the breast registers around 160 degrees.

When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.

This smoked turkey breast was so tender and juicy from cooking in that butter, and it was perfectly seasoned. I served mine on a couple of toasted buns, along with some barbecue sauce and pickles. I will definitely be making this again and again, plus it is perfect to serve during any holiday season. Hope you enjoy!

Franklin's Smoked Turkey Breast
Author: 
Recipe type: Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3.5 lb turkey breast
  • 2 whole sticks of butter, unsalted
  • 3 tbsp course cracked black pepper
  • 1 tbsp salt
  • heavy duty aluminum foil
  • your favorite wood chips for smoking (I used cherry)
Instructions
  1. Start by mixing the salt and pepper in a bowl. remove the skin from the turkey breast and discard it.
  2. Rub the turkey breast with the black pepper and salt, all over all of the sides. Now get your smoker ready. I’ve been using the Smokenator 1000 for some time now, but you could use your grill if you desire. Once the smoker comes to temperature (I shoot for about 250 degrees), add the turkey breast, cover, and let it slowly smoke for about 2.5 hours. Once the turkey is slightly browned, carefully remove it and place it on a plate.
  3. Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the two sticks of butter. Cover with the foil, and return back to the smoker, butter side down. Make sure the breast is completely covered and to not have butter dripping down into your smoker!
  4. Continue cooking for another 1-2 hours, or until the center of the breast registers around 160 degrees.
  5. When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.

 

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