CORNED BEEF How To Do it RIIIIIIIITE!!!!!

There is nothing like a tasty slab of Corned Beef and Cabbage on any given day or night, forget waiting for St. Patrick's Day. What do you do if you can't find one in the market? Well, go to your local butcher, and get a slab of Beef Brisket, about 6 to 8 pounds, this feeds about 6 to 8 people figuring each hungry foodie will consume a pound of it, and it is easy to polish a pound of Corned Beef.


DIRECTIONS:
(You will need to brine the beef brisket for 4 days in your refrigerator)


Get a deep roasting pan (stainless steel) or (glass), it has to be non reactive.
Trim the brisket, but leave on some fat for flavor.


Place the meat, I like it fat side up, so you can pour the brine in there and the flavors will soak into the meat itself.


BRINE
6 cups or so of filtered ice cold water
16 fl. oz. of dark lager beer, or Guiness
1 1/2 to 2 cups of coarse Kosher Salt
1 cup of brown sugar, packed tight
1/2 cup of Honey
1 1/2 tbsp. of Insta Cure No. 1 (used to prevent meat from turning grey)
1/4 cup or so of pickling spice (Mc Cormick) will do 


Set your deep roasting pan on a flat surface, add in the water and beer, using a whisk, stir it up well. Then add in the salt, stir it until dissolved, and then do the same with the sugar, and then the honey. After that, add in the Insta Cure No.1 and the pickling spice.


Now, set your brisket on a cutting board, using a small sharp paring knife, make lots of slits about 1/2 inch deep into the meat, do it all over do not be afraid. This will help the brine seep into the brisket, and after four days, it'll be tasty.


Place a plastic sheet over the brisket, and weight it down with some plates, cover well with foil sealing out as much air as possible.


After 2 days, remove brisket from pan, stir the brine liquid well. Return (flip it) the brisket to brine in pan, cover and refrigerate for another 2 days. After the fourth day, take the brisket out, give it a quick rinse, and wrap with plastic, return wrapped brisket to refrigerator, this is now ready for you to cook when you're ready. Save the brine.


When you're ready.


Get a large stainless steel pot with a lid, it has to be wide. Place the brisket in there and the brine, and add some water and beer to cover the brisket by one inch or more.


Create a tea bag using cheese cloth, smash a handful of pepper corns, 4 bay leaves split in half, 2 sprigs of fresh thyme, 5 star anise, tie it with some string, and place it in the pot.


Bring pot to a boil, then lower to a steady simmer, covered of course. Simmer for about 2 1/2 hours or until fork tender, add equal amount of beer and water to pot if the liquid subsides you do not want this to be dried and burnt.


Remove brisket from pot onto a cutting board let it rest, covered with foil.


Add to the pot a little more water and beer, add in 4 large carrots sliced, 3 large russet potatoes cubed, and some celery slices. First boil the carrots and potatoes until just tender, then add in the celery and cook a little longer. Remove from pot.


CREAMY HORSE RADISH SAUCE


Reserve the liquid in pot, bring to a boil, lower to a simmer, add in 2 cups of heavy cream, and reduce to about 1 1/2 cups of sauce.


Right at the end, add in 2 tbsp. of horse radish and stir, season with pepper, it may be salty already.


Slice Corned Beef into 1/4 inch slices, plate with veggies and whatever starch you want, be it rice, potatoes or beans. Dress with Creamy Horse Radish Sauce.


The Brisket comes from the front of the cattle, near the chest

Corned Beef Sandwich

US Cattlemen Association News

This is just information on what the U.S. Cattlemen Association is doing, or what is going on in our nation's beef industry. I know some of you are vegetarians, and vegans, and that I also promote that style of cooking, I do not however try to dismantle one's livelihood, I do eat beef on occasion and do quite frankly enjoy a nice marbled rib eye grilled to perfection. Some of you aren't aware of what industry is up against, I guess it is because our society is to caught up in the "Me" moment, it is all about "Me" and who cares what is happening around the world. Sure watching CNN and FOX can be mundane, but if you delve online and check out what industry is up against it gives you a clearer picture of what goes on to your plate, or on your grill this summer season. So here is a copy from the U.S. Cattlemen Association's web page.

NFU, USCA Support Proposed Amendment to Expand Beef Checkoff Contracting Authority Contact: Jess Peterson, (202) 870-3867 - Email usca@uscattlemen.org   March 13, 2012 - National Farmers Union (NFU) and the U.S. Cattlemen's Association (USCA) fully supports the U.S. Department of Agriculture (USDA) Agriculture Marketing Service's (AMS) proposed amendment to expand beef checkoff contracting authority under the Beef Promotion and Research Order. AMS published its proposed amendment in the March 2, 2012, Federal Register, responding to a request from a number of cattle groups that participated in an industry-wide meeting hosted by NFU and USCA last September. The proposed amendment will change the current date requirement in the order so that organizations otherwise qualified could be eligible to contract with the Beef Promotion Operating Committee (BPOC) for the implementation and conduct of beef checkoff programs if the organizations have been active and operating for at least two years. The Beef Act was passed by Congress as part of the 1985 Farm Bill and the program became effective on July 18, 1986 when the Order was issued by USDA.  The checkoff's per head assessments began on Oct. 1, 1986. Language in the Order requires the BPOC to contract with organizations, which qualify as "established, national non-profit, industry-governed organizations that were active and ongoing before Congress passed the Beef Act to implement programs of promotion, research, consumer information and industry information."  While the law itself does not define criteria for "national, non-profit, industry-governed organizations" the order states that these organizations must be governed by a board of directors representing the cattle or beef industry on a national basis and that the groups were active and ongoing prior to enactment of the Act by Congress. Amending the order does not require statutory action by Congress and can be accomplished by publishing proposed amendments in the Federal Register soliciting comments. USCA President Jon Wooster commented on the organization's work with Montana Senator Jon Tester on this issue, "Senator Tester was the first to take the lead on enhancing the Beef Checkoff. Senator Tester and the U.S. Cattlemen's Association have remained engaged on this issue for several years and we appreciate the strong leadership and support that the Senator has provided." Wooster says his organization will be filing comments supporting the proposed change and he encourages all cattle groups to do so as well.  "USCA is very pleased with USDA's responsiveness on this matter and we appreciate the agency's efforts to enhance the overall beef checkoff. While this amendment, and what it will accomplish, is certainly a step in the right direction, we also know that there is more work to be done to increase support for the checkoff among its stakeholders. USCA looks forward to being the catalyst for further change in the program in order to ensure the checkoff's credibility, transparency, accountability, and that all producers have a voice in how their checkoff dollars are invested." "This is the first of many positive steps that need to be taken to continue to strengthen producer confidence in the checkoff program and expand organizational diversity," said NFU President Roger Johnson. "There have been several organizations developed since 1985 that represent cattlemen across this country and they should have the same access to request checkoff dollars as everyone else." A 60-day public comment period on the proposed amendment closes on May 2, 2012. Comments must be posted online atwww.regulations.gov or sent to Craig Shackelford, Agricultural Marketing Specialist, Marketing Programs Division, Livestock and Seed Program, Agricultural Marketing Service, USDA, Room 2628-S, STOP 0251, 1400 Independence Avenue SW., Washington, DC 20250-0251; or fax to (202) 720-1125. All comments should reference docket number AMS-LS-11-0086, March 2, 2012 Federal Register, pages 12752-12754. Comments will be available for public inspection at the aforementioned address, as well as on the Internet at http://www.regulations.gov/.   Established in March 2007, USCA is committed to concentrating its efforts in Washington, DC to enhance and expand the cattle industry's voice on Capitol Hill. USCA has a full-time presence in Washington, giving cattle producers across the country a strong influence on policy development. For more information go to www.uscattlemen.org.   Established in March 2007, USCA is committed to concentrating its efforts in Washington, DC to enhance and expand the cattle industry’s voice on Capitol Hill. USCA has a full-time presence in Washington, giving cattle producers across the country a strong influence on policy development. For more information go to www.uscattlemen.org.

NEW HEALTHY PREPARED MEALS

The task begins to start that healthy alternative in foods. My company in its infancy stages right now, CHEF SAMBRANO, will be in the business of creating healthy delicious meals both in restaurants and eatery settings, and branded prepared foods, all under the title: CHEF SAMBRANO.


CHEF SAMBRANO will be a brand/dba under parent company SAMBRANO FOODS CO.


Our team of food experts, from chefs to nutritionists will dominate the healthy eating business, and offer value to our customers, with investor help, will open businesses nationwide and eventually world wide. Our primary goal is to offer superior products and also to educated people on eating for better health. 


We will have an educational line on cooking videos, cook books, food documentaries, and travel. We are in the process of developing our own Network for cable television and online cooking educational.


Our company also believes in assisting the local communities where we do business. Stay tuned to see what we are going to create.


Ron Sambrano
CEO Sambrano Foods Co.

GLOVEN What A Product!

My friend from the U.K. Nola Baldwin creator of a product that is really really cool, it is called GLOVEN. What is it? Okay if you are a cook, you know that oven mitts do suck big time, it's oval shaped, and when you pick up a hot roasting pan from the oven, it is clumsy with a chance of you losing your holding position with your no fingers mitt. Well Nola and her company now has a product out that is ergonomically sensible replacing that prehistoric and dangerous oven mitt. Now, as we all have smart phones, we shall all have.... drum roll please, yes yes, stand up, and all of you sitting on the fence get down here, because this GLOVEN is ROCK AND ROLL, AND IT MAKES GOOD FUCKING SENSE!!!!!

Here is some of the key points of this product and let me tell you, I love it, it really works, in Hawaii where I live, on Maui by the way, which is the U.S., we measure our temps in Fahrenheit not Celsius. So I picked up several things, one was a frying pan with some fried chicken and not from the handle, but from the base of the pan. HOT! No worries, it felt good, no burns.

And then I picked up a roasting pan in the oven at 400 degrees, no problem, and it can withstand hotter up to around 482 degrees, but I don't go higher than 400 on most of my stuff anyhow. But these things are great, and they look cool as well, even with the hearts on the gloves, hey I'll use em, I'd like some military camo stuff but that's okay, the fact that it works is the main thing. And it comes with a GLOVEN carry case, totally cool.  

I'll be posting the video on You Tube soon, it's just I've been very busy lately, so Nola my girlfriend if you are reading this, I'll get that up ASAP for you to see. It is a great product for sure. THE ULTIMATE IN HEAT RESISTANT TEXTILE TECHNOLOGY THEY ARE MADE FROM A COMBINATION OF 95% NOMEX AND 5% KEVLAR TO WITHSTAND SURFACE TEMPERATURES OF UP TO 250 DEG. C! (482f

FROZEN ITEMS 

CHANGING HOT LIGHT BULBS

AT THE BBQ

COMFORTABLE & STYLING

MEN AND WOMEN ALL SIZES & SECURE FIT

* Formula One racing material, fire fighter material. Now if these experts use this material to protect from a fiery car wreck, or to rescue people from burning buildings, the GLOVEN has to be safe for picking up a Holiday roast from the oven, so I do say "YAY" to the GLOVEN www.gloven.co.uk TEL 0800 779 7051 FAX: 0151 345 0841 

GLOVEN 

23 Goodlass Rd.

Liverpool, L24 9HJ

*To protect against spamming I did not put their email, though you can find it on their web page.

Yours truly, Ron Sambrano CEO SAMBRANO CO.

SAMBRANO CO. is in the business to promote the goodness of people and their business.

JAMES KUDLICH Teddy's Bigger Burgers

James Kudlich at Teddy's Bigger Burgers, mauls a Western Burger, a huge burger grilled to perfection, original BBQ sauce, an onion ring, bacon, melted cheddar, soft buns, crisp fries, and a Coke. Watch as he enjoys himself, in a food orgasm!

Talent: JAMES KUDLICH
Writer/Director/Producer RON SAMBRANO

MAUI- Cooking With Bitter Melon

Bitter Melon is a common vegetable, or fruit depending on who you talk to, is used a lot by Filipinos in their cooking, and it is also used by Chinese, well, that I've experienced. The Filipinos call Bitter Mellon Paria, and is used in many dishes such as stir fries and soups. 

The veggie...or ah... fruit, grows on vines, my dad grew Bitter Melon in his yard, he had a fence put up, made of wire, cheap wire, and the vines would creep up on to it, and before you knew it, the buds would start popping out, and once the veggie...or fruit was little, he'd twist some newspaper around it to protect it from the elements, like the hot sun, if the sun was shining on it all day, the bugger would wilt. Well that's what the thought was, I'm sure it wasn't to say to the neighbors, "Look, I'm good with newspapers."

So what is the nutrition of the veggie or ah...fruit.

VITAMINS
A
B1
B2
B3
B6
Folate
B12
C
E
Calcium
Iron
Magnesium
Phosphorus
Potassium
Sodium
Zinc


CHICKEN BITTER MELON STIR FRY

8 oz. cubed chicken breast
2 tbsp. vegetable oil
1/2 tsp. minced ginger
1/2 tsp. minced garlic
1 cup thin sliced Bitter Melon

Sauce
1/2 cup soy sauce
1/4 cup water
1 tbsp. oyster sauce
1 tbsp. sesame oil
1 tbsp. sugar
1 tbsp. corn starch

1. Heat up wok with veg. oil over medium high heat, sauté the ginger and garlic for 20 seconds, add in cubed chicken, and stir fry until half cooked.
2. Add in the Bitter Melon, and cook about 2 minutes, or until it softens a little.
3. Add in the sauce, cook until thickened, stir around the chicken and bitter melon and sauce well, season with salt and pepper.

Serve with white sticky rice, serves 2 people.

MAUI- Visitors Short and Sweet Eating Guide

Here's the thing, if you want a good dining experience, you got to know who the excellent cooks, chefs, and restaurant business people are, and there's only a handful here on Maui, that I can really say, "Yeah go there and eat, they're batting a very good average." Why do I say that? It's because I've worked in restaurants, and sometimes the unexpected can go wrong, like the wait staff is short handed, or the bartender called in sick, so the wife of the owner is behind the bar and is getting advice from patrons on what Grey Goose is.


Okay so you kind of get the picture right? Humans are running restaurants the last I checked, and the last I checked, humans are capable of making errors. Except for me of course, ha ha. So if you are on Maui, here are some suggestions for you.


Vegetarian/Vegan? Manna Foods in Paia on Baldwin Ave, Down To Earth in Kahului on Dairy Road, Hawaiian Moons in Kihei, Honu Seafood and Pizza/Mala Ocean Tavern in Lahaina, Mala is also in Wailea.


Seafood? Mama's Fish House in Paia, also Paia Fish Market in Paia, Eskimo Candy in Kihei, Sarento's on the Beach in Wailea, Nick's Fish Market in Wailea, Sasei Seafood and Sushi in Kapalua and Kihei. The Plantation House in Kapalua, The Sea House at Napili Kai, Merriman's at Kapalua.


Burgers? Teddy's Bigger Burgers Lahaina, Sure Thing Burgers Lahaina, Cool Cats Lahaina, Peggy Sue's Kihei.


Chinese? Sorry Maui fucking sucks on this one, honestly.


Pizzas? Pizza Madness Kihei, Flatbreads in Paia, Honu in Lahaina.


Japanese? Kobe in Lahaina, Tokyo Tei in Wailuku, Zushi in Lahaina, Sansei Kapalua/Kihei. Ichiban Ya in Kahului, Ramen Ya in Queen Kaahumanu Kahului.


Steaks? Ruth Chris in Wailea and Lahaina, RB Black Angus in Kahana, Merriman's Kapalua, Kimo's in Lahaina, Outbacks in Lahaina and Kihei.


Mexican? Ohana Tacos in Honokowai, Sonora Lunch Wagon in Lahaina, Amigo's Lahaina Kahului, Kihei, Fernando's in Kahului.


Thai? Pad Thai in Lahaina, Thai Chef in Lahaina, Baan in Napili (new)


Vietnames? One place only! A Saigon Cafe Jennifer's, in Wailuku she has her own fresh herb garden.


Filipino? Paradise Market in Kahului.


Local Food? Pukalani Superette in Pukalani, Takamiya Market in Wailuku, Sam Sato's in Wailuku, Aloha Mixed Plate in Lahaina, No Ka Oil Deli in Lahaina, Da Kitchen in Kihei/Kahului, Mike's Hong Kong Bistro in Wailuku, Tasty Crust in Wailuku.


Sandwiches? No Ka Oil Deli in Lahaina, Subway Lahaina/Kahului/Kihei/Wailea.