Pages

.

Smoked Brisket Pho

What is phở? It is a Vietnamese soup with rice noodles. The broth is rich and flavorful and typically beef based. I have seen chicken and vegetarian bases. The meat that accompanies pho can be flank, steak, brisket, tripe, meatball, chicken, and even shrimp. I love rice noodles. I order extra noodles almost every time. Growing up, my mom would cook us pho or we would go out and eat it at least twice a month? I love pho. I love smoked brisket. It was time for a mash-up. I have been wanting to make a smoked brisket pho for a while now. We finally had a free weekend where I could spend a chunk of time at home to cook it.

My friends from 44 Farms sent me five pounds of beef bones and a brisket. I split the brisket and was going to use about three pounds of the flat for the pho. I tried to trim a lot of fat away. I did not want a fatty brisket for the pho. I used about half the salt I would use normally and even less for ground pepper. I wanted the broth to shine more than the meat. I also smoked the bones and onion for about an hour to enhance the flavor and to get rid of the impurities that might end up in the broth. I did not season the bones. I pulled the brisket once the internal temperature hit 190 degrees (about four hours). I could have let the temperature go higher, but I wanted the meat to stay together in the soup. I put the brisket aside to rest for at least an hour.
Beef bone from 44 Farms
Brisket from 44 Farms
Light on salt and lighter on pepper
Smoked beef bones and onions
Brisket off the smoker
Profile of the brisket
I threw the bones, onions, sugar, salt, star anise, cinnamon, fennel, coriander, cloves, fish sauce, and ginger all into a stock pot and covered the bones with water. I am going to guess I used about six quarts of water. We did not have a big enough pot so I split everything in half into two separate pots. Bring the water to a boil and simmer it. You will have to add water during the process due to evaporation. I am guessing I added another two quarts or so. You can put the ingredients in a mesh bag so it is easier to get out.
Ingredients
After about five hours, I pulled out the bones and combined the broth. I strained it through a mesh colander with a coffee filter. That help get rid of some of the fat as well. You might have to add more salt to the broth depending on how much water evaporated. I bought fresh rice noodles for the soup, but you can buy the dry kind at most grocery stores and boil them in water.
Ladle time
I typically see onion, cilantro, and green onion in the soup when pho is served. I put everything in the bowl first and then ladle in the broth. You can garnish the pho with jalapeño, mint, basil, bean sprouts, and/or lime. You can also dip the meat in hoisin sauce and/or Sriracha. Not this time. It was about the smoked brisket. I thought the meal turned out great. It took a lot of time and effort, but it was worth at least doing it once. It was fun. The brisket was wonderful, and the broth was smoky, rich and had a ton of flavor. Nice depth to it. Even Amber was impressed. It was pho-nomenal.
Ingredients:
2 tablespoons sugar
4 tablespoons salt
5 whole star anise
1 cinnamon stick
1 teaspoon fennel seeds
1 teaspoon coriander seeds
4 cloves
1/2 cup fish sauce
1 ginger about 6 inches long broken into pieces
2 onions


Until next time, happy smoking...
reade more... Résuméabuiyad

Touftoufs et Polluards (1990)



Dans un paradis lointain connu sous le nom de «L'ile de Corail», habitent les Touftoufs. Ces créatures sympathiques se sont fabriquées une existence idyllique. Mais tout cela est menacé par l’arrivée des Polluards sur un bateau hideux, le S.S. Stinkypoo. Déterminées à mettre la main sur le précieux corail légendaire de l’ile, les Polluards : Emma, le Capitaine Clarence et Polluto, avec leurs manières égoïstes et malpropres, mettent en danger l’environnement et la vie des Touftoufs. Les Touftoufs devront faire preuve d’ingéniosité, utilisant le soleil, le vent et l’eau, pour chasser les Polluards et protéger leur style de vie. Ainsi se livre le combat des âges, accessible à tous les groupes d’âge, alors que les joyeux Touftoufs affrontent courageusement les méchants Polluards.

Paroles génériques Touftoufs et Polluards:

Y’a d’un côté ceux qui font des saletés
Y’a d’un côté ceux qui font des saletés

Pour nous c’est la saleté
Qui doit régner partout
On passe notre temps à polluer
Ça nous amuse comme des fous

Nous ne serons satisfaits
Que quand tout sera détruit
Ce qui restera après c’est bien
Le dernier d’nos soucis

Y’a d’un côté ceux qui aiment la beauté
Y’a d’un côté ceux qui aiment la beauté

Car pour nous la beauté
Doit passer avant tout
Elle doit toujours durer
Autant pour nous que pour vous

C’est l’eau, le soleil et le vent
Qui font marcher nos instruments
Avec eux c’est amusant
Et c’est propre en même temps

Sur cette Terre enchantée
Où nous vivrons toujours
Nous savons apprécier
Les merveilles qui nous entourent

Alors choisissez aussi
Entre un monde azur ou gris
Entre l’air pur où la fumée
À vous de décider

reade more... Résuméabuiyad

Emilie (1979)



Emilie est une petite fille toute de rouge vêtue (robe, bonnet et soulier !). Elle a un petit hérisson, Arthur, qui partage ses aventures. Ainsi les aventures d'Emilie sont une succession d'évènements où tantôt elle apprendra à surpasser ses angoisses (peur du noir, pipi au lit, hôpital), tantôt à gérer ses relations (jalousie avec sa soeur, caprices en tout genre) mais également à jouer et à se divertir (partie de cache-cache, aller au cirque). Autant d'expériences passionnantes qui l'aideront à grandir !

Générique:

Épisode complet:


En 2013 la série Émilie a été relancé mais cette fois en 3D! Voici 2 épisodes complet de la nouvelle série Émilie:




reade more... Résuméabuiyad

Maya l'abeille (1978)



Cette série, destinée aux enfants, met en scène les aventures de la jeune abeille Maya qui, à peine sortie de son alvéole, n'a qu'une envie : découvrir le monde en compagnie de ses amis Willy l'abeille, Flip la sauterelle, Max le ver de terre et Alexandre la souris.



Paroles : Maya l'abeille
Dans un pays de tous les temps
Vit la plus belle des abeilles
Que l'on ait vu depuis longtemps
S'envoler à travers le ciel
Cette petite abeille porte le nom de Maya
Petite oui mais espiègle Maya !
Qui n'a vraiment peur de rien
Qui suit toujours son chemin
Venez donc découvrir la malicieuse Maya
Petite oui mais espiègle Maya !
Tout le monde aimera Maya
Maya... {x4}
Maya raconte-nous ta vie

reade more... Résuméabuiyad

TMBBQ Fire & Smoke - Pitmaster Tim Rattray & Chef John Brand

I have been to a lot of TMBBQ events over the years. Fest, Road Trip, and Behind the Pit Dinner but never Fire & Smoke until now. Photographer whiz/friend Robert Lerma was shooting the event for 44 Farms and invited me along. The event was being held in San Antonio at the new Hotel Emma in the Pearl District. The hotel combines the elements of the old brewery and a classic, refined look into a beautiful, well thought out space. The culinary mash-up involved Pitmaster/owner/chef Tim Rattray of The Granary and Chef John Brand of Supper. Robert and I arrived in San Antonio early so we spent some time at The Granary. We watched and took pictures (of course) of Tim and his staff prepping for the dinner which was pretty cool.
44 Farms strip loins that have been cold smoked and now being seasoned
Loins being grilled on a Big Green Egg
Finished product
Profile view
44 Farms smoked pastrami
Pastrami being wrapped for the event
The Calm
Menu:
First
•Carrot 'Elote" + Espelette Crema
•Asparagus + Miso Mustard
•Smoked Sardine + Lemon Curd + Caviar Potato Salad
•Millionaires Bacon + Smoked Dates
•44 Farms Beef Tongue Sandwiches + Pickled Vegetables
•44 Farms Grilled Flank Steak + Yam Neua
•Texas Toast + Barbeque Butter
•Grilled Leeks + Smoked Clam Emulsion + Smoked Sea Salt

Second
•44 Farms Beef Cheek + Charred Eggplant + Corn Pudding
•44 Farms Smoked Oxtail Gravy + Cornbread
•44 Farms Smoked Brisket Pastrami + ‘Kraut Aioli + Rye Crumble
•44 Farms Smoked Grilled NY Strip + Barbeque Béarnaise
•Mushrooms + Braised Greens
•Salt and Vinegar Brussel Sprouts
•Crispy Smoked Quail

Dessert
•IX-XI 911 Cocktail + El Mayor Tequila Anjeo + Licor 43
•Grilled Lemon Poundcake + Blueberry Violet Sorbet
•Butterscotch Pudding + Coconut Tapioca + Pickled Blackberry
•Whoopie Pies + Dulce De Leche
•Cheddar + Apple + Rosemary Galette
•Chocolate Cream Pie
•Sweet Corn Panna Cotta + Huckleberry Compote + Corn Streusel
Smoked Tasmanian Ocean Trout with Roasted Poblano Pico + Smoked Sea Salt
44 Farms Beef Tongue Sandwiches + Pickled Vegetables
44 Farms Grilled Flank Steak being sliced
44 Farms Grilled Flank Steak + Yam Neua
Smoked Sardine + Lemon Curd + Caviar Potato Salad

Texas Toast
Barbeque Butter
44 Farms Smoked Grilled NY Strip + Barbeque Béarnaise
44 Farms Beef Cheek + Charred Eggplant + Corn Pudding
44 Farms Smoked Oxtail Gravy + Cornbread
Crispy Smoked Quail
44 Farms Smoked Brisket Pastrami being sliced
44 Farms Smoked Brisket Pastrami + 'Kraut Aioli + Rye Crumble
There was a lot of food and a lot of courses to eat. I never heard some of the ingredients. I had to Google them. Events likes these let me step out of my culinary comfort zone. I am not afraid to try things. I am just afraid of spending money on something I might regret. The in-house made Texas toast with barbeque butter was excellent. Tim uses the drippings from briskets/pork butts to make the butter. I wish I could buy that stuff. The beef cheek was wonderful. The tenderness and the richness of the meat with other complex flavors and textures made it memorable. I have no words for the smoked oxtail gravy and cornbread. Just wow. Recently Daniel Vaughn declared that the Friday only pastrami at The Granary was the best in America. I have tried the short rib version (Tuesday only) and thought it was fantastic. The pastrami this night did not disappoint. I enjoyed the balance of the smoke and salt. The crust and the tender meat brought it all together. I need to get down there on a Friday soon. Anyone want to join me?
Guards Porsche Red - a drink with El Mayor Silver Tequila garnished with habanero-infused watermelon ice. Delicious.
Dessert Bar
Pitmaster Tim Rattray + Chef John Brand + Daniel Vaughn
I had a great time at Fire & Smoke. Sure the event is pricey, but it is worth it. Come with an open mind and let your taste buds be blown away. Pitmaster Tim Rattray and Chef John Brand did a phenomenal job in joining forces and creating a menu that combined fine dining and barbecue. Their imagination and skills surprised you each time a dish was brought to the table. You kept wanting more even if you were satiated.

Until next time, happy smoking...
reade more... Résuméabuiyad