July 4th Family Cookout

4th Of July Celebration

      On July 4th we celebrate the United States' anniversary of their Declaration of Independence. We commemorate this day with fireworks, baseball games, parades, and lots of barbecue; But whatever way you celebrate its always with family and friends.  Cooking for 4th of July should be fun and relaxing so instead of slaving over the stove sit out back with a beer in your hand and fire up the grill.  The chefs at RMR will give you the secrets to their favorite Independence Day dishes. 

Tablescape

       There are a million ways to incorporate red, white, and blue into your decor for the 4th of July, and our designer Ms. Eliot is here to show you a few of her tips.

• You can incorporate the American Flag into almost any part of your table.Create a simple and elegant centerpiece of small flags and a few fresh flowers.
•  July 4th is about having fun outdoors, don't worry about setting the table. Make a station where everyone can grab their own glass, plate, and silverware. 
• Glassware doesn't need to be fancy, using a universal size for all beverages makes it easy and simple mason jars evoke a country feeling.
• A colored tablecloth can change the entire room and bring together the theme, she suggests light blue because of its calming effects.
• Using plastic plates and silverware can be the key to an easy clean up, but make sure its high quality so it can handle all that barbecue.

Barbecue

      Barbecue meat is the quint essential flavor of the summer. With the many regional variations of barbecue available throughout this country its hard to choose just one. Our favorite combination is a Memphis style rub with a Kansas style sauce. This combination lends both a sweet and spicy rub to the ribs and is then topped with a thick tomato based sauce for finger lickin' goodness.

Sweet and Spicy Smoked Baby Back Ribs
Yield: 6 lbs, 8-10 servings
Prep time: 24 hours
Cook time: 4 hours

Rub Ingredients
4 racks baby back ribs (about 8 lbs)
1 cup brown sugar
2 Tbsp kosher salt
1 Tbsp chili powder
1 Tbsp mustard powder
1 Tbsp garlic powder
1 tsp cayenne

1 tsp dried thyme
1 tsp instant coffee

Sauce Ingredients
1 large onion, diced
1 Tbsp garlic, minced
1 Tbsp kosher salt
2 Tbsp tomato paste
1 cup ketchup
1 cup water
1/4 cup brown sugar
1/4 cup molasses
1/2 cup apple cider vinegar
1 tsp Worcestershire sauce
1 tsp smoked paprika
1 bay leaf

Procedure
1. In a bowl combine the all the dry ingredients to create a spice mixture. Rub the mixture on both sides of the ribs until all racks are completely covered. Lay the racks into a baking dish, cover with plastic, and refrigerate overnight.
        The RMR chefs prefer to use a charcoal grill for ribs because its infuses the meat with that extra smoke and char flavor like a true bbq pit would.
2. To prepare the grill; light a chimney full of natural lump charcoal and burn until it has all turned white. Pour the charcoal out into the base of the grill and spread the coals out to the edges creating radiant heat.
3. Unwrap the racks of ribs and place them in the center of the grill. The ribs will take about 4 hours to cook. Flip every thirty minutes and using the vents maintain the temperature at 250F.
4. Halfway through cooking the ribs, begin to baste with the barbecue sauce. You can use whatever sauce your family prefers or create your own. To make our sauce begin by sauteing the onion and garlic in a bit of vegetable oil until browned. Add the rest of the ingredients and cook over medium low heat for 30 minutes.
5. Continue to baste and flip the ribs until they have developed a dark brown crust and the meat is tender.

The Maize
      If their was one vegetable or crop that summed up the entire season of summer it would be corn. An ingredient that is ever abundant, fresh, and incredibly versatile. Corn on the cob is a classic picnic or barbecue side dish and their is no reason to change that. Just by adding a few ingredients you can take this simple ear of corn to the next level.

Grilled Corn with Chili Honey Butter
Yield: 8 ears
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients
8 ears yellow sweet corn
1 lb unsalted butter
1 Tbsp chili powder
2 Tbsp honey
1 tsp garlic powder
1/4 cup fresh parsley, chopped

Procedure
1. Prepare the compound butter ahead of time. Soften the butter to room temperature and add to a bowl, Add the rest of the ingredients to the butter and mix thoroughly. Chill until ready to use.
2. Peel the very green outer leaves of the corns' husk away leaving just the tender inner coating.
3. Soak the ears of corn in water for 30 minutes before grilling
4. Preheat the grill to medium heat and place the corn directly on the grate. Cook for 20 minutes, turning the corn every five minutes until the kernels have turned tender and bright yellow.
5. Remove the charred husk and slather with chili butter.

The Side Dishes
      No barbecue is complete without a few bowls of salads. The creaminess or acidic bite of picnic salads is what breaks up and compliments the deep smokey flavor of those ribs. You can choose any adaptation of coleslaw, macaroni salad, potato salad, egg salad, or cold vegetable salad.Here at RMR there are two standards that we always go back to.

Red Bliss Potato Salad
Yield: 2 quarts, 8-10 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
3 lbs small red skin potatoes
1 cup mayonnaise
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1/2 cup celery, small dice
1/2 cup red onion, small dice
1 Tbsp kosher salt
1 tsp cracked black pepper
1/4 cup fresh dill, chopped

Procedure
1.  Place the potatoes in a medium sauce pot and fill with water. Add a few tablespoons of salt and bring the water to a boil over high heat. Once boiling, cook the potatoes for 10 minutes until just tender.
2. Once tender drain the potatoes in a colander and then pour back into the pot. Allow to steam and dry out in the pot for another 10 minutes.
3. In a bowl combine the mayo, mustard, lemon juice, celery and red onion.
4. When the potatoes are cool enough to handle, cut them into halves or quarters to create about one inch pieces.
5. While the potatoes are still warm pour them into a large bowl with the dressing and toss to combine. Chill the salad until ready to eat.
6. When ready to serve adjust the seasoning with the salt and pepper and stir in the fresh dill.

Mozzarella and Tomato Salad
Yield: 2 quarts, 8-10 servings
Prep time: 15 minutes

Ingredients
4 cups mixed cherry tomatoes, halved
1 cup small fresh mozzarella balls, halved
1/4 cup red onion, thinly sliced
1 Tbsp garlic, minced
1 Tbsp kosher salt
1 tsp black pepper
1 Tbsp lemon juice
2 Tbsp olive oil
1/4 cup fresh basil, chiffonade

Procedure
1. In a large bowl combine the tomatoes, mozzarella, and red onion.
2. In a small bowl whisk together the garlic, salt, pepper, lemon juice, and olive oil. Pour the dressing over the tomatoes and toss to combine.
3. Cover with plastic and chill the salad. Before serving toss in the fresh basil and enjoy.


Happy July 4th Everyone

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Chef Tip: How to Cook a Duck Breast

The Perfect Duck Breast




      This week we received an email from our friend Joe M. in Massachusetts who wants to cook a special meal for his wife. The first thing we thought of was Duck breast. Duck is a beautiful protein that most people only eat when at a restaurant, so cooking it at home will surely impress your significant other.

      Duck is an animal that is cooked completely differently than it may seem. The legs are tough and fat which are best when braised or confit; and the breast are cooked more similarly to beef than chicken. Unlike a chicken the skin of the duck breast is very thick and fatty, but when rendered out it becomes the most crisp and succulent part of the dish. For Repair My Recipe cooking the perfect Duck breast involves a cast iron skillet and low heat to render out the fat. This all begins though with preparing the duck breast.

1. Begin by scoring the skin of the duck using the point of a sharp paring knife. Scoring is slicing through just the top layer of skin so that the fat underneath can render out.

2. Pat the skin dry with a paper towel and season with salt and pepper.

3. Lay the duck breast skin side down in a cold cast iron skillet. Turn the heat to medium and allow the fat to melt and skin to crisp, about 10 minutes.

4. Once golden brown and crisp flip the duck breast, add a nice pat of butter, a garlic clove, and a sprig of thyme and rosemary.  Baste the duck with the flavored butter and cook over high heat for 5 minutes. Internal temperature should read about 130 F, REMEMBER it should be medium rare.

5. Remove the duck breast from the pan and allow it to rest for 5 minutes. Slice thinly and enjoy.

Oktoberfest

Oktoberfest Feast

     Oktoberfest is one of the world's largest festivals originating in Munich, Germany and dating back to 1810. To Germans the festival is called "die Wies'n", an abbreviation of the Theresienwiese fair grounds were the festival was first held to honor the marriage of King  Ludwig and his princess Therese of Saxe-Hildurghausen. Traditionally held for sixteen days until the first Sunday in October Germans would feast on traditional dishes and drink select beer only brewed in Munich and meeting specific quality standards.

     Today in Germany Oktoberfest is still held in the same place it has been for two hundred years. Now it is flocked with tourists who want to experience the festivities and taste the libations. All over the world similar festivals are held during the same time of the year in honor of Oktoberfest, and here in the states we have our own traditions. Many people have renamed the festival Octoberfest and lengthened it to cover the entire month of October. It is a general representation of the start of the Autumn season, a time for restaurants to once again bring out their Wiener Schnitzel recipes, and breweries to showcase pumpkin ales (Not exactly what the Germans intended). So we decided to go back to the traditions and bring an authentic German feast to your table. 

 Sauerbraten (German Pot Roast)

      Meaning "sour roast" in German this style of pot roast bears its name from the vinegar and herb mixture it is soaked in before cooking. Historically this method of preparation was necessary for two reasons, the first being to preserve the meat due to the lack of refrigeration and secondly to help tenderize the tough cuts of meat. Even with the advantage of modern refrigerators this method is still used to take an inexpensive cut of meat and make it moist and succulent.

Yield: 6-10

Prep time: 48 hours

Cook time: 4 hours

Ingredients

1 (3-4 lb)beef  bottom round roast

2 cups water

1 cup white vinegar

2 Tbsp pickling spice

1 Tbsp salt

1 medium onion, 1 cup diced

2 medium carrots, 1 cup diced

1 garlic clove, peeled

1/2 cup red wine

2 cups beef broth

1/4 cup sugar

1 Tbsp butter

1 Tbsp flour

1 Tbsp salt

1/2 cup crushed gingersnaps

parsley for garnish

Procedure

1. In a large bowl season the roast on all sides with salt and pepper. In a sauce pot combine the water, vinegar, pickling spice and salt;bring the mixture to a boil and then let cool to room temperature. Pour the brine over the beef, cover with plastic and refrigerate for two days. (If the brine doesn't cover the meat turn it over a few times per day)

2. After two days remove the beef from the brine and pat dry with paper towels, reserve the brine. In a large dutch oven or heavy bottom pot heat a few tablespoons of vegetable oil over high heat. Sear the beef until golden brown on all sides, then remove and set aside.

3. In the same pot add the carrots, onions, and garlic and saute until they have caramelized and released their liquid, about 10 minutes. Preheat the oven to 350 degrees and remove the top rack to accommodate the dutch oven. 

4.Once the vegetables have browned deglaze the pot by pouring in the wine and allow to reduce by half. Then add in the beef stock, sugar, and the reserved brine and bring to a boil. Add the roast back to the pot and cover. Place the pot in the oven and bake for about 3 hours, until the roast is very tender. 

5. Once the roast is tender transfer it from the liquid onto a plate, cover with aluminum foil, and allow to rest.  Pour the braising liquid through a fine strainer into a bowl. 

6. Using the dutch oven or a medium sauce pan, heat the vessel over medium heat and add the butter. Once melted add the flour and whisk constantly to form a smooth paste, cook for 3-5 minutes until it has turned light brown. Add 1 cup of the cooking liquid and whisk until the paste has been well incorporated. Now add the rest of the cooking liquid, salt, and crushed gingersnaps. Whisk to incorporate and bring to a simmer. After the gingersnaps have dissolved and the sauce has thickened, thinly slice the beef  between 1/4 and 1/2 inch, arrange on a platter and generously ladle the sauce on top. 

Garnish with parsley and serve with spaetzle and red cabbage. 

Spaetzle (Egg Noodles)

      Traditional to the German menu and translated as "little sparrow" due to their shape these soft dumplings or egg noodles are simple to make and act as the perfect vessel to soak up all the sauerbraten gravy. The dough of flour, egg, and milk is soft and sticky so it can be pushed through a colander into boiling water. After being poached they are sauteed in butter or bacon fat to a golden crisp exterior and tossed with cheese or parsley. 

Yield: 6-10

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients

2 cups AP flour

1/2 cup milk

3 eggs

1 Tbsp salt

1 tsp pepper

1 tsp nutmeg

4 Tbsp butter

1/4 cup fresh parsley, chopped

Procedure

1. Fill a large pot with water and bring to a boil over high heat. Like cooking pasta salt the water heavily. 

2. In a small bowl whisk together the milk and eggs, and set aside. In a large bowl add the flour, stir in the salt, pepper, and freshly grated nutmeg. Create a well in the center of the flour and pour in the egg mixture. With a fork slowly incorporate the flour into the egg mixture, mix until they are combined and a sticky dough has formed. Allow dough to rest for ten minutes.

3. place a colander over the boiling water and add the dough. Using a rubber spatula push the dough through the holes in the colander and into the water. (depending on the size of equipment this may be done in batches)  Stir to make sure the spaetzle don't stick together and allow to cook for about two minutes until firm.

4. Remove the cooked spaetzle with a slotted spoon or spider and lay out on a sheet tray, continue until all the batter is gone. 

5. Heat a large saute pan over medium high heat and melt the butter. Add the boiled spaetzle to the pan, season with salt and pepper, and saute for about 5 minutes until golden brown. Add in the parsley, toss to coat and serve.

Rotkohl (Braised Red Cabbage)

      Rot kraut and sauerkraut are the prolific side dishes of the German region utilizing white and red cabbage. Their sharp acidic bite offsets the traditional heavy gravies and potato based dishes. Red cabbage can be eaten raw but is best enjoyed after being braised with wine, apples, and bacon. 

Yield:6-10
Prep time: 20 minutes
Cook time: 2 hours

Ingredients 
1 medium head red cabbage, 2 lbs shredded
1/2 cup red wine vinegar
2 Tbsp sugar
2 Tbsp salt
2 granny smith apples, peeled and grated
1 large onion, 1 1/2 cup small diced
4 strips bacon, diced
1 cup water
1 bay leaf
1/4 cup brown sugar
1 tsp salt and pepper

Procedure
1.  Peel any bruised outer leaves of the cabbage and discard. Cut the cabbage into quarters, cut out the piece of core in each quarter, and thinly slice crosswise into 1/8 inch strips.
2. In a large bowl toss the cabbage with the red wine vinegar, sugar, and salt until well combined. Allow to sit for an hour, tossing every 15 minutes.
3. Prepare the apples by peeling off the skin and grating the flesh using the large holes of a box grater, reserving the juice with the flesh. Cut the onion into a small dice, and slice the bacon into small pieces.
4. Once the cabbage has marinated for an hour add the bacon to a deep saute pan and render out the fat over low heat. Once crisp remove the bacon with a slotted spoon (reserve to add in later and garnish). Turn the heat up to high and add the onions. Saute the onions until lightly browned, about 5 minutes. Add the grated apple and juice and cook another 5 minutes.
5. Pour the bowl of cabbage and accumulated liquid into the pan and stir to combine. Add the water and cover the pan, cook on high for 10 minutes to slightly wilt the cabbage. Stir in the bay leaf, sugar, half the cooked bacon, salt and pepper. Cover the pan and reduce the heat to low, simmer for 1 1/2 hours stirring occasionally.
6. At the end the cabbage will have reduced in size by half and the color has intensified. Taste for a balance of sour and sweet flavors, garnish with remaining bacon and serve.


Chef's Notes

• Sauerbraten can be made with a variety of inexpensive and tough cuts of meat such as bottom round, top round, eye round, and chuck. Choose what looks best in the market and what has the most internal fat or marbling because it will result in a more juicy end product. 
• When brining the meat it is important to note that the longer you brine it the more tender it will become because the acid in vinegar begins to denature the amino acid strands in protein. With time though the meat will also become more flavored by the vinegar giving it its key sour quality, so if you prefer a less sour roast brine it for less time and if you prefer it stronger go ahead and brine for 3 to 5 days. 
• Spaetzle is extremely versatile and can be used in place of rice or noodles. After boiling the spaetzle it can be eaten as is, or cooled and refrigerated for up to a week, or finished in multiple ways. It can be sauteed in butter , combined with cheese and baked a a casserole, or even used for a sweet application when apple is added to the dough and then topped with cinnamon sugar.

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