Beef Summer Sausage

I like meat. I wouldn't say I eat a lot, but every once in a while you need some spicy, garlicky summer sausage, right? And unlike many other cured meats, this comes together in just one day! One ingredient you do have to go out of your way for, however, is this Morton's Tender Quick. I had to order it online because I couldn't find it in stores. Once I tried what I thought was an adequate substitute (probably the tenderizer) and it was a disaster! The smallest bag is like 5 pounds or something and if you only use a tablespoon at a time it will last forever--but it's worth it! This is adapted from a recipe I found online several years ago (here is the original).

2 pounds ground sirloin

1/2 cup water

1 + 1/2 teaspoons Liquid Smoke

1/2 teaspoon garlic powder

1 teaspoon (or more) finely minced garlic

1 teaspoon yellow mustard seeds

1/2 teaspoon freshly ground black pepper

1 tablespoon Morton Tender Quick (NOT tenderizer)

2 teaspoons sugar

1/4 teaspoon red pepper flakes

Mix all ingredients together. Divide into 2-3 parts and roll each into a firm cylinder. Place each on a sheet of aluminum foil with the shiny side against the meat. Wrap so the seam side is up and refrigerate for 24 hours. Punch holes with a fork into the bottom of the rolls. Place on a rack set into a rimmed pan and bake at 325 degrees for 90 minutes.

Hummus

For many years I didn't really care for hummus and finally I figured out why: tahini sauce does nothing for me. Lots of people use it, and they can continue to do so. But when I first made my own hummus I didn't have any on hand and didn't feel like driving to the grocery store to get some...and I liked the hummus so much more! Another difference with this version is preserved lemon. I realize preserved lemons are not the most common ingredient, but they are very easy to make (though it does take about two months curing time)--just google them and you'll come up with dozens of recipes. Anyway, I almost always have preserved lemon on hand ever since I came across this incredible roast chicken recipe. I can't say that I make it that often, but it is--truly--so wonderful that it is worth having preserved lemon on hand for that recipe alone!

But back to hummus, I think the salty lemony-ness of preserved lemon works perfectly here. The other key ingredients are garlic and cayenne. I happen to like a fair amount of these, but you can add to your taste. (Turns out the lemon-garlic-red pepper triumvirate is also significant in my favorite pasta recipe!) Last but not least, I once read on someone else's blog that processing olive oil makes it turn bitter. I have no idea if this is true--I need some scientist out there to do some testing & analysis! In any case, I usually use a glug or two of peanut oil when I'm processing, then stir in a bit more olive oil at the end.

15-ounce can of chickpeas, drained but liquid reserved

2-4 cloves of garlic, roughly chopped

2 tablespoons preserved lemon, roughly chopped

2 tablespoons peanut oil

pinch or two of cayenne pepper

olive oil

Process the first four ingredients, adding a few tablespoons of the chickpea liquid back in to moisten. You may also need to add more peanut oil to get the consistency you want. Empty to a bowl or storage container and stir in the cayenne and a drizzle of olive oil.

Marinated Broccoli

As you may know, I like garlic. But last year I actually went a little overboard and made this recipe so many times--and with so much garlic--that I was done for the year. It's a new year, however, and I'm ready to jump on the marinated broccoli horse again. Adapted from the NY Times.

1 tablespoon red wine vinegar
1 teaspoon kosher salt
2 lbs. broccoli, cut into bite-size florets
1/2 cup olive oil
4 large garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted sesame oil
large pinch crushed red pepper flakes

Stir together the vinegar and salt; toss with broccoli. In a large skillet, heat olive oil until hot. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and red pepper flakes; toss mixture with broccoli. Let sit at least 1 hour at room temperature, up to 48 hours (chill if you want to keep it more than 2 hours). Add salt if necessary.