Guava, Guava Do — March 29, 2021

Guava, Guava Do

Next on our walk through the produce aisle…more specifically the fruit section…even more specifcally the tropical fruits..we move on to the guava.

 

 

Guava are native to Mexico, Central America and the northern parts of South America. In fact, archaeological sites in Peru have shown that guavas were cultivated as early as 2500 BC.

Today, India is the one country that produces the most guava per year—about 17,650,000 metric tons of guava per year…followed by China, producing 4,366,300 metric tons.

Guava are oval in shape with rough, light green or yellow-colored skin…measuring anywhere from one to five inches long. The flesh can range from off-white to deep pink, depending on the species…species also indicates whether the guava will be bitter taste or soft and sweet.

Guava trees are small trees that belong to the myrtle family…have tough dark leaves that measure two to six inches long and white flowers.

 

 

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Nutritional Value

Guavas are low in calories…loaded with fiber, antioxidants and potassium, Not only that, one guava contains 90 mg…100%DV vitamin C.

 

 

 

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Health Benefits

Blood Sugar Levels…Guava can improve blood sugar levels, long-term blood sugar control, and insulin resistance….which makes it great for diabetics or those at risk of developing diabetes. Drinking guava leaf tea can lower blood sugar levels by more than 10% for up to two hours after that meal.

 

Cancer…The high levels of antioxidants in guava may help prevent the development and growth of cancer cells.

 

Digestive System…One guava provides 12%DV fiber…meaning that  eating more guavas may aid healthy bowel movements and prevent constipation….as well as reduciong the intensity and duration of diarrhea.

 

Heart…guavas may help protect your heart and even improve heart health.because of the high levels of potassium fiber, antioxidants and vitamins found in guava leaves. Many people use guava leaf extract to help lower blood pressure and “bad” LDL cholesterol levels…and increase “good” HDL cholesterol…each of which increase your risk of heart disease and stroke.

Eating ripe guava before meals can lower your blood pressure by 8–9 points…lower your total cholesterol by 9.9%…and increase “good” HDL cholesterol by 8%.

 

 

Immune System…Guavas are one of the richest food sources of vitamin C. In fact, one guava provides about twice the RDI for vitamin C…twice as much as that found in one orange. Vitamin C plays an important role in maintaining a healthy immune system..reducing a cold’s duration…helping to kill off bad bacteria and viruses that can lead to illness and infections.

 

 

PMS…Taking 6mg guava leaf extract daily may help reduce symptoms of painful menstruation, including cramps.

 

 

Skin…The wide range of vitamins and antioxidants packed into a guava may protect your skin from damage… slowing down its aging process and helping to prevent wrinkles. Guava leaf extract has antimicrobial and anti-inflammatory properties that make it effective at killing acne-causing bacteria.

 

 

Weight Loss…Guavas are a filling, low-calorie snack…with only 37 calories…12%DV fiber…and lots of important nutrients….meaning that they may help you feel full and help you lose weight.

Durian Durian — March 22, 2021

Durian Durian

Another “exotic” fruit that I’ve yet to try on our journey to the top of the Raw Foods Pyramid is the durian…considered by some to be “king of fruits” because of its appearance and overpowering odor.

Durian, just like ambrosia, is a topic of debate for many reasons.

Suppoasedly the fruit seems at first to smell like rotten onions, but immediately you prefer it to all other food once you’ve tasted it.

 

 

 

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Characteristics

Availability…Durian can be found in Asian markets in the United States.

Odor…Durian  have a strong  odor….some considering it to have a pleasantly sweet fragrance…while others find the aroma very unpleasant odor—described as being similar to rotten onions, turpentine, pig manure, gym socks,. stale vomit, raw sewage, or skunk spray….and can be smelled from yards away.

In fact, the odor from a durian fruit lingers for several days and has even been banned from certain hotels, subways, airports, and other public transportation services in Southeast Asia  for this reason.

(That makes us all wanna go out and buy one ASAP, right?!)

Price…Prices of durians are relatively high compared with other fruits…typically ranging from $8 to $15 per fruit.

Rind…These oblong or round fruits range in color from green to brown…with pale yellow to red flesh, depending on the species…and have a thorn-covered rind.

Season…The durian is a seasonal fruit…typically available from June to August.

Size,,,The fruit can grow up to a foot long and six inches around…and typically weigh two to seven pounds. The flesh only accounts for about a fourth of the mass of the entire fruit.

Source…Thailand is ranked the world’s number one exporter of durian, producing around 700,000 tons of durian per year…400,000 tons of which are exported to mainland China and Hong Kong. Other countries that are major producers of the durian fruit are Malaysia and Indonesia. The fruit is extremely popular and loved by many in Southeast Asia.

Taste…To those who actually like this fruit, it supposedly tastes like almonds and has a custard-like texture…a uniquely tender and creamy texture…and is not acidic, overly sweet, or overly juicy.

 

 

 

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Nutritional Value

 
Calories 615 kJ (147 kcal)
 
Carbohydrates 27.09 g
Dietary fibre 3.8 g
 
Fat 5.33 g
 
Protein 1.47 g
 
Vitamins Quantity%DV
Vitamin A 44 IU
Thiamine (B1) 33% 0.374 mg
Riboflavin (B2) 17% 0.2 mg
Niacin (B3) 7% 1.074 mg
Pantothenic acid (B5) 5% 0.23 mg
Vitamin B6 24% 0.316 mg
Folate (B9) 9% 36 μg
Vitamin C 24% 19.7 mg
 
Minerals Quantity%DV
Calcium 1% 6 mg
Copper 10% 0.207 mg
Iron 3% 0.43 mg
Magnesium 8% 30 mg
Manganese 15% 0.325 mg
Phosphorus 6% 39 mg
Potassium 9% 436 mg
Sodium 0% 2 mg
Zinc 3% 0.28 mg
 
Other constituents Quantity
Water 65 g
Link to Full Report from the USDA National Nutrient Database
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated using US recommendations for adults.

 

 

 

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Uses

Durian can be used to make both sweet and savory dishes…sweet as in candy, ice cream,milkshakes, cappucino, candy, honey, cakes…savory as in soup, rice dishes, curry, fish.

 

 

 

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The How

Finding durian…Durian can be found in many Asian grocery stores.

Choosing…Look for light-colored spikes without any dark brown patches or bits of white between the spikes. Shake the durian to make sure that it doesn’t rattles. If it does rattle, the durian is is no longer good to eat. Avoid fruit with dry, shriveled stems.

Dealing with the odor…First run hot water through the durian skin to help remove the smell, Otherwise your hands will smell like durian for the rest of the day.

Cutting the fruit…Place the durian stem side down on a clean cutting surface. Use a large, sharp knife, to make a three inch cut through the thick skin on the top of the durian. Pull back the skin with your other hand as you cut..

Now lay the two halves down on the cutting board and remove the large “pods” of the fruit, using a spoon or your hands, Remove the large, inedible seeds.

Be careful handling the fruit. Its spikes can poke you.

Storing…Set the durians on the counter for a couple of days…or in the fridge wrapped in paper or plasticif you want to make them ripen less quickly. But be warned…if you do store them in the fridge, they will make your fridge (and everything in it stink.

Cooked durian will last a few days in the refrigerator in an airtight container….or in the freezer for up to three months.

Making the Perfect Ambrosia—The Familiar Heavenly Salad Now Made Healthy — March 15, 2021

Making the Perfect Ambrosia—The Familiar Heavenly Salad Now Made Healthy

20141219-ambrosia-vicky-wasik-2.jpg

Ambrosia…the “stuff” on the table on the holiday of every single home in the Deep South where I’m from and that that contained whatever your Mom and grandmother could possibly find to put in it—such as canned sweetened pinrapple, canned Mandarin orange slices, , gooey mini marshmallows, coconut, sugar-soaked maraschino cherriesbananasstrawberries, peeled grapes, and crushed pecans, fruit cocktail…all smothered in some other sort of thick, creamy binder probably processed food—such as mayonnaise, Cool Whip, heavy cream sour creamcream cheesepuddingyogurt, or cottage cheese….and then refrigerated for a few hours or even overnight to allow the flavors to meld.

What a waste of fresh produce perhaps…..not to mention an early introduction to processed foods.

Definitely not a food on the table that an ancient Greek god of mythology would have put on his plate without his mother making him do it.

While there is really no real consensus on what ambrosia should contain, ambrosia drums up memories from the past—either can be a cheap, sensory blast from the past…or a wistful nostalgia for their grandparents’ old recipes.

And there are various questions that you could ask yourself, such as…

  • Is it a dessert or a salad?
  • Should one use coconut or not?
  • What about marshmallows or whipped cream?
  • What variety of fruit should it have?
  • How did it come to exist at all?
  • Why did it become a Southern Christmas tradition?
  • And probably most importantly, how do we keep ambrosia from being a sugar-laden conglomeration of processed foods and sugar?

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Ambrosia and the 1800’s

It’s hard to imagine a time when something as simple as layers of sliced oranges, grated coconut, and a touch of sugar could so delight diners.

Perhaps the first recipe for ambrosia was found in the 1867 cookbook Dixie Cookery: or How I Managed My Table for Twelve Years, written by Maria Massey Barringer.

Her recipe for ambrosia is a simple three-ingredient dish…”Grate the white part of the cocoanut [sic], sweeten with a little sugar, and place in a glass bowl, in alternate layers with pulped oranges, having a layer of cocoanut on top. Serve in ice-cream plates or saucers.”.

People soon began “twanking” the recipe to include anything from sliced pineapple, a little sherry or Madeira, bananas, pineapple, strawberries, orange or lemon juice, cherries, dates, papayas, peaches, and pears.

Recipes for ambrosia were soon found in cooking and household columns of newspapers everywhere. 

The fact that ambrosia became closely associated with Christmas in the South at this time perfectly makes sense for several reasons…

  • Coconuts became more available around the same time, thanks to the newly completed railroads linking the West Coast with the east.
  • Florida orange season began in the late fall, so in December fresh oranges would have just become available in the markets.
  • The sheer novelty of formerly exotic foods was enough to make such a dish special.

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The Making of a Southern Tradition

Even though most cooks continued to use this basic recipe—orange, coconut and sugar—for making ambrosia, many cooks started adding more modern and sweeter components—especially marshmallows.

Although Ancient Egyptians had used marshmallow plants…an herb native to parts of Europe, North Africa, and Asia which grows in marshes and other damp areas…back as early as 2000 BC…surprisingly, they used the marshmallow for medicinal purposes—such as soothing coughs and sore throats and healing wounds.

Eating marshmallows was a privilege strictly reserved for royalty…and the manufacture of marshmallows was limited.

But In the early to mid-1800s, France confectioners began pressing the marshmallow sap in candy molds and marketing this candy as “Pâte de Guimauve”…a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites.

Even so making marshmallows from the sap od the mallow plant was too time-consuming for marshmallows to be affordable to be enjoyed by the average Joe.

But thanks to companies such as Stephen F. Whitman & Son of Philadelphia, marshmallows were introduced to the United States and available for mass consumption…sold in tins as penny candy…and used in a variety of recipes—such as banana fluff.

The Whitman company introduced what most of us refer to as “marshmallow cream” around World War I,

So at this time, the late 1920s to 1930s, people began publishing recipes containing this marshmallow cream all across the country—especially recipes for ambrosia, salads that included oranges, bananas, pineapple, strawberries, along with grated coconut and some orange and lemon juice poured over the top…

Ambrosia soon became associated with holidays around the South…the one dish that no Thanksgiving or Christmas dinner “required.”

 

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The 1970s and 1980s

Back when I was growing up…ambrosia basically was a term used to describe any fruit salad smothered in something so that the fruit was unrecognizable…anything from expansive fruit salad with lots of citrus and non-citrus fruits tossed with coconut…strange, bright orange concoctions made with flavored gelatin, canned whipped cream, and plenty of marshmallows…traditional mixtures of fresh sliced oranges, grated coconut, and a sprinkling of sugar….a bag of sweetened shredded coconut and supremed orange sections, occasionally with a few Maraschino cherries and some little marshmallows for visual interest.

And including a variety of ingredients.

  • Fruits such as cherries, dates, papayas, peaches, pears…
  • Smothering stuff such as mayo, sour cream, marshmallow cream, Coo. Whip, cream cheese…
  • Flavorings such as rum, grenadine, almonds…

 

The Recipe

Obviously you can still make ambrosia out of pretty much anything you darn well want to, but the goal is to make it fresher and to cut back on processed foods…

But here’s a recipe that is a good jumping off point for making heavenly ambrosia…

Ingredients

  • 2 cherimoya, peeled, seeded and cubed
  • 6 navel oranges
  • 1 pineapple, peeled, cored, and cut into cubes
  • 1C fresh shredded coconut
  • 1 large banana
  • 4.5oz maraschino cherries, drained well (optional)
  • 1C mini marshmallows
  • ½C pineapple juice
  • 1C vanilla Greek yogurt

Instructions

  • Toss all of the fruit together in a bowl.
  • Let sit for 5 minutes.
  • Stir together juice and yogurt.
  • Add to the fruit.
  • Mix gently until combined.
  • Refrigerate anywhere from thirty minutes to a day or two, but the longer it sits in the fridge, the smooshier the  salad will become…which explains why most of us remember ambrosia as the smooshy gross stuff that we all avoided on the Chr1istmas buffet back home when we were little.

Cherimoya…The What and Why — March 11, 2021

Cherimoya…The What and Why

If you’re like me, there are so many things in the produce section that you walk by and wonder what in the heck is that…and what in the heck do I do with it.

The cherimoya, picrtured above ia probably one of those fruits.

 

 

 

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The Fruit

The cherimoya fruit is a large, green, heart-shaped fruit that is anywhere from four to eight inches long and two to four inches around…similar to a pine cone.

The fruit typically weighs anywhere from five to eighteen ounches, but can reach up to six pounds or more.

The skin of a cherimoya is thin and light green in color….often having overlapping scales. The more scales the skin has, the more seeds it will contain.

The creamy white flesh has a soft, smooth and melting texture like that of a soft-ripe pear…supposedly tastes like a blend of banana, vanilla, mango, papaya, pineapple. pear, strawberry or other berry, apple, and coconut….and can range from anywhere from mellow sweet to tangy or acidic sweet–which honestly doesn’t tell me a darn thing…so I don’t quite know what to expect when it finally comes in with my next Instacart order…

As far as the seeds, the cherimoya contains many hard black, glossy seeds that are about half of an inch long and about half as wide. These seeds are inedible.

 

 

 

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Where are cherimoya grown?

Cherimoya trees are evergreen trees that grow wild in the tropical highlands of the Andes Mountains—countries such as Colombia, Ecuador and Peru….areas that have an altitude between 4,900 and 6,600 feet…average annual temperature about 66 °F…annual rainfall of about 35 inches…and soils with slightly acidic, sandy soil.

However, interestingly enough, Spain is the world’s largest producer of cherimoya today.

The trees can reach thirty feet or more in height.

The leaves of a cherimoya tree are a dull medium green color…and leathery. They can grow anywhere from two to ten inches long…one to four inches wide. They are pointed at the ends and rounded near the stalk.

Cherimoya trees bear very pale green flowers with purple spots that are three centimeters long.

Okay, you probably get the picture` by now…

So let’s move on to far more interesting things…like why it’s good for you…and what to do with it…

 

 

 

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Nutritional Value

The fruit is rich in nutrients, especially antioxidants, 

1.Antioxidants…Cherimoya contains antioxidants—such as flavonoids, carotenoids, vitamin C and kaurenoic acid—that can help fight oxidative stress, prevent a range of health problems, and help prevent cardiovascular disease…antioxidants also have anti-inflammatory and anti-carcinogenic effects.

2. Fiber…7.2 grams fiber…Cherimoya is also a good source of soluble fiber…which helps with digestive issues because it adds bulk to stool and helps it move through your digestive tract…weight loss because it makes you feel full longer…and reduces your risk of type 2 diabetes, cardiovascular disease, colon cancer and more.

3.  Vitamin B6…0.7mg…33% DV…Cherimoya is a good source of vitamin B6…which helps maintain healthy blood vessels, supports brain function, regulates sleep cycles, reduces blood pressure and is important for mood and ability to focus. 

As far as other nutrients, cherimoya fruits contain…

  • Calories…231
  • Carbohydrates…55.2 grams
  • Protein…5.1 grams
  • Fat…1.9 grams
  • Vitamin C…35.9mg…60% DV
  • Potassium…839mg…24% DV
  • Riboflavin…0.4mg…22% DV
  • Thiamine…0.3mg…19% DV
  • Folate…56.2mg…14% DV
  • Manganese…0.3mg…13% DV
  • Magnesium…49.9mg…12% DV
  • Copper…0.2mg…11% DV 
  • Phosphorus…81.1mg…8% DV
  • Pantothenic acid…0.7mg…7% DV
  • Iron…0.9mg…5% DV

 

 

 

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Health Benefits

Cancer…Cherimoya is rich in antioxidants—such as catechin, epicatechin, and epigallocatechin—that have been shown prevent the growth of cancer cells in test-tube studies and lower your risk of developing certain cancers — especially stomach and colon cancer.

Digestion…One cup of cherimoya offers almost 7.2 grams of dietary fiber…over 17% of the RDI. This fiber helps “poop” move through your intestines, nourishes the good bacteria in your gut, produces short-chain fatty acids (SCFAs)—such as butyrate, acetate, and propionate—that protect you from inflammatory conditions that affect your digestive tract—such as Crohn’s disease, stomach ulcers, and colitis.

Eye Health…Cherimoya contains lutein—an antioxidant that is importanr for good eye health. Foods that contain lutein can lower your risk of age-related macular degeneration (AMD), cataracts, vision loss, and help reduce eye fatigue, glare and light sensitivity.

Heart Health…Cherimoya contains antioxidants, nutrients such as potassium and magnesium, and dietary fiber that are good for your heart. For example, the potassium found in cherimoya reduces high blood pressure in people with hypertension and can lower your risk of a stroke by about 25%.

High Blood Pressure…Cherimoya contains nutrients—such as potassium and magnesium—that help regulate blood pressure. In fact, one cup cherimoya provides 10% and over 6%RDI magnesium…both of which help lower blood pressure and decrease your risk of heart disease and stroke.

Immunity…Cherimoya is loaded with vitamin C…about 60% DV…a nutrient that is important for fighting infections and disease…helping to decrease the duration of the common cold…and preventing several chronic illnesses, such as heart disease and cancer.

Cherimoya also contains several antioxidants—such as kaurenoic acid, catechin and epicatechin—that help promote overall health and reduce the risk of chronic disease.

Mood…Cherimoya is an excellent source of vitamin B6. In fact, one cup of cherimoya contains over 30%RDI. Vitamin B6 is important for creating neurotransmitters—such as serotonin and dopamine—which help regulate mood and may help prevent depression.

Making Perfectly Deliciously and Perfectly Healthy Coconut Cookies — March 7, 2021

Making Perfectly Deliciously and Perfectly Healthy Coconut Cookies

The perfect coconut oatmeal breakfast cookies are perfectly delicious, perfectly healthy, and the perfect way to start a perfect day.

Did I use the words “healthy” and “cookies” in the same sentence?

Actually, yes I did.

Why?

Because these coconut breakfast cookies are vegan, gluten-free, and paleo-friendly.

Perfectly delicious because they are perfectly moist and che`wy on the outside…perfectly crisp on the outside with perfectly crisp edges…and bursting with the perfect amount of coconut f1lavor.

 

Dry Ingredients

  • ¼C + 2Tbsp rolled oats
  • ¼C flour—coconut flour, almond flour, regular flour, almond flour
  • ½tsp cinnamon
  • ¼tsp baking powder
  • ¼tsp baking soda
  • ¼tsp salt
  • 2Tbsp coconut sugar, maple syrup, organic cane sugar or organic brown sugar…or 2Tbsp granulated stevia…or ½C pure maple syrup

 

Wet Ingredients

  • 8oz coconut oil or vegan butter
  • 1 flax egg or four medium eggs….
  • 1tsp. vanilla

 

The Coconut…½C unsweetened coconut flakes

Make sure to use large coconut chips or flakes…Using large coconut flakes or chips will ensure that your cookies spread out and flatten like regular cookies…instead of ending up looking like macaroons.

 

Add-in Ingredient

Feel free to customize these cookies to your liking ny adding whatever else you want—such as finely-chopped nuts, seeds, raisins, dried fruit. sugar-free chocolate chips, and so on and so forth.

 

Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside. Whisk together all of the dry ingredients. Whisk all of the wet ingredients in a second bowl until smooth. Pour the wet mixture over the dry mixture. Cream together until light and fluffy. Fold in coconut and any other add-in Ingredients.

Scoop 2Tbsp-sized firmly-packed dough balls onto prepared cookie sheet. Press down with your palm into a cookie shape.  Bake for about 15 minutes, until golden brown around the edges and slightly golden on top.

Making the Perfect Corned Beef and Cabbage… Just In Time for St. Patrick’s Day — March 5, 2021

Making the Perfect Corned Beef and Cabbage… Just In Time for St. Patrick’s Day

Katie Workman's Slow Cooker Corned Beef and Cabbage

It’s hard to believe that it’s already March…seems like Christmas was just yesterday…I think that time just flies as you get older…not to mention that if you’re like me, life during this crazy pandemic has seemed like Groundhog Day.

What exactly is corned beef…and why is it called corned beef when there is probably no corn to be seen anywhere on the table?!

Before refrigerators became an expected in every kitchen in every home worldwide, salt was used to preserve meat and other foods. This salt was about the size of corn kernels, so they started calling the meat “corned.”

Corned beef has become the cornerstone of St. Patrick’s Day…even though the dish isn’t really eaten in Ireland with the same enthusiasm you’ll find here.

 

 

 

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The Brisket

There are two “cuts” of corned beef—the “flat cut”…and the “the point cut.”

The point cut will have more fat marbling throughout the meat, making it a more flavorful cut, but this cut will shrink more as the fat renders out of the meat, so you will need more in order to have the same amount of cooked meat.

The flat cut is a leaner cut.

Some people prefer the flat cut…while other people prefer the point cut…so which one you use is totally up to you.

Plan on at least ¾ pound per person…larger if you are planning on having leftovers, to make corned beef sandwiches…corned beef hash…or whatever else…

 

 

 

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Other Ingredients

Usually corned beef comes with a pouch of spices—such as pepper seeds, dill seeds, mustard seeds, and bay leaves…it’s obviously included for a reason…

  • 10 whole cloves
  • 1/4C hot sweet honey mustard
  • 2Tbsp brown sugar
  • Extra virgin olive oil and butter
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
  • Any additional veggies you want to add—such as carrots or potatoes

 

 

 

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Instructions

 

Boil to remove some of the saltiness…Corned beef is cured in a salt mixture, so it can be very salty. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt.  

 

Oven Method…Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil. Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. Wrap in foil. Place foil-wrapped corned beef in a shallow roasting pan. Bake for 2 hours at 350°F. Open the foil. Spread a little more honey mustard over the top of the corned beef. Broil it for three minutes, until the top is bubbly and lightly browned.

 

Stovetop Method…..Place corned beef in a large (6 to 8 quart) pot. Add beef and spice packet to pot, Cover the beef with an inch water. Bring to a boil, Reduce heat to a simmer. Simmer for three hours, until the corned beef is fork tender.

 

Crockpot Method…Place everything but te cabbage in a large slow cooker. Cook on high for five hours or low for nine. The shorter time at the higher temperature will result in a firmer corned beef, while the longer cooking time at the lower temperature will give you a softer corned beef.  

 

Cook the.Cabbage…You can cook the cabbage and other veggies by adding them to the crockpot or pot of boiling water during the last hour of cooking…or by sauteeing them in 2Tbsp olive oil.  

 

Slice the Corned Beef…When a skewer or a sharp knife slides easily into the brisket, it’s done. Place the` brisket on a cutting board. Let the cooked brisket sit for at least ten minutes before cutting into it. This will give` you get the cleanest and neatest slices. Cut the meat at a diagonal, across the grain of the meat, into 1/2″ thick slices. Make sure to cut the corned beef against the grain…so that the meat will be as tender as possible.  

Making the Perfect Club Sandwich — March 2, 2021

Making the Perfect Club Sandwich

Now that we know how to make the perfect BLT, let’s “kick it up a notch” by making the perfect club sandwich—an expected item on the menu of every diner, sandwich shop, restaurant, country club, school, resort, hospitals, and so on and so forth.

The perfect club sandwich is a delicious triple-decker tower that consists of toasted bread, tangy mayo, crisp lettuce, bacon. fresh juicy tomatoes, high-quality deli meat—such as ham, chicken or turkey breast…and perhaps cheddar cheese…cut into fourths and secured with toothpicks…served with the perfect pickle spear and perhaps some fries.

So let’s take a look at the steps required for create a basic club sandwich…

 

 

 

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The Ingredients

The club sandwich has been around for generations because it is chock-full of the things we all love best….and can be as simple or elaborate as you want.

As with anything else you ever concoct in your kitchen, in order to get perfect results, you must start out with the perfect and best-quality ingredients that you can find….the perfect mayo…the perfect deli meat—whether it be turkey, ham., or chicken…the perfect cheddar cheese…perfectly cooked bacon…the perfect sliced tomato…perfectly crispy lettuce…the perfect bread—wheter it be white or wheat or sourdough or rye.

Additional ingredients to consider include avocado slices, pickles, fancy microgreens, stone ground mustard, or anything else that you can imagine.

 

 

 

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Instructions

Toast…Toast three slices of bread. The bread should be lightly toasted, crisp, slightly golden brown and warm. Now spread mayo on one side of the lightly toasted bread.

Cook the bacon…Fry two or three slices of bacon. Drain the bacon on paper towels.

First Layer…Add meat, tomato and cheese, placing tomatoes in the middle so the bread doesn’t get soggy.

Second Layer:…Spread mayo on both sides of the second slice of bread. Layer ham, bacon, lettuce, and any of your own favorites—such as slices of avocado, hard boiled eggs, a smear of mustard…

Final Layer…Spread mayo on the final slice of bread. Place on top. Secure with toothpicks or cute sandwich picks. Cut into quarterx, using a chef’s knife. Serve with pickles.