Thursday, September 10, 2009

Italian Shredded Beef Sandwiches

I make a MEAN BBQ Beef Sandwich. Yesterday I came up with this variation on that recipe. You could add in some onions and peppers to the crockpot (or sautee them up separate). We topped them with swiss cheese. Yum.

Italian Shredded Beef Sandwiches

1 cup beef broth
2 tsp garlic powder
1 tsp onion powder
1 tsp salt-free italian seasoning
1/2 tsp salt
1/4 tsp ground mustard
ground black pepper to taste
dash of worcestershire sauce
2 1/4 lbs beef roast, trimmed of excess fat

Combine first 8 ingredients in a small bowl, whisk to combine. Place beef roast in crockpot and pour sauce over it. Cover and cook 8 hours on Low.

Turn crockpot to WARM and remove beef from sauce. Shred beef by pulling it apart with 2 forks and place back in crockpot, stir to mix sauce in and heat thru. Serve warm on rolls.

Tuesday, September 8, 2009

Mojito Shrimp with Roasted Corn & Poblano Salsa

I made this last week for dinner and The Spouse absolutely loved it. For some reason, the flavor reminded me of General Tsos Chicken. Don't ask, but either way it was tasty. The corn was leftover from grilling out, the shallot, tomatoes and poblano were from our garden. Normally I'd post the salsa separately but I think it contributed significantly to the overall flavor of the dish.

Mojito Shrimp with Roasted Corn & Poblano Salsa

20 chopped fresh mint leaves
1/3 cup sugar
1 thinly sliced shallot
1/3 cup light rum
3 tbsp fresh lime juice
1 tbsp vegetable oil
1 tsp kosher salt

1 to 1 1/2 lbs. peeled, deveined shrimp

2 ears of grilled or roasted corn, removed from ear
1 poblano, cored, deseeded and cut in half
2 medium tomatoes, cored, deseeded and cut in half

Combine the marinade ingredients in a large bowl. Add shrimp and toss to coat. Marinade at room temperature 20-30 minutes, tossing occasionally. Drain marinade.

While shrimp is marinading, heat broiler to 450. Line a baking sheet with tinfoil and place a cooling rack on top. Place poblanos and tomatoes on cooling rack and broil until the skin is charred. Remove from oven and let cool until warm to the touch. Peel the skin off the tomatoes and poblano; dice. Combine with reserved corn; set aside.

Heat a wok over medium-high heat. Add 1 tbsp olive oil and heat. Add shrimp and sautee until shrimp are pink and cooked thru, about 4 minutes. Remove shrimp from wok, set aside.

Add salsa to the wok and heat thru, stirring constantly. Add shrimp back to the wok, remove from heat and toss with the salsa to combine. Serve immediately.