Bootleggers Beef Recipes

BOOT DUMPLINGS

Steps:

• Add the Smoked Pork Belly, shrimp, cumin, garlic powder, onion powder, cilantro and some salt and pepper to a food processor; pulse to combine.
• Place 1 ounce of the mixture in the center of a wonton wrapper. Brush the edges of the wrapper with egg wash. Fold the wrapper from the bottom left corner to top right corner. Press the edges firmly to seal. Repeat for the remaining wonton wrappers.
• Freeze until ready to cook.
• Steam the dumplings in a frying pan with a small amount of water, covered, for 1 to 2 minutes. Transfer to a hot pan with cooking oil and brown on all sides.
• Preheat a smoker to 215 degrees F.
• Mix together the paprika, pepper, dry mustard, salt, chili powder, cumin, onion powder and garlic salt in a bowl. Set aside.
• Pat down the pork belly with paper towels to remove any excess blood. Score the top (fat-side) very lightly with a sharp knife. Sprinkle on both sides with the spice rub.
• Smoke the pork belly until the internal temperature reaches 190 degrees F, 8 to 10 hours. Be careful not to overcook.
• Place the pork belly on a baking sheet lined with parchment paper. Place another piece of parchment on top, followed by another baking sheet. Top with something heavy to press the pork belly so that it becomes flat and even. Refrigerate until it holds its flat shape, 8 hours.

BOOTLEGGER'S BEEF

Steps:

• Preheat oven to 400°F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet.
• Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120°F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.
• Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet.
• Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
• Cut beef into thick slices and arrange on platter. Spoon sauce over.

BOOTLEGGER'S BEEF

Steps:

• Preheat oven to 400ºF. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots, and thyme to skillet.
• Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120ºF for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm.
• Place skillet with vegetables over medium-high heat. Add canned beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cups, stirring occasionally, about 7 minutes. Strain sauce and return to same skillet.
• Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt.
• Cut beef into thick slices and arrange on platter. Spoon sauce over.

BOOTLEGGER'S BEANS

Steps:

• Fry the bacon until halfway done.
• Add the onion.
• When the onion is slightly browned, pour off almost all of the grease (or all of it if you're watching fat content), Add pork and beans, sugar, vinegar and catsup.
• Stir well, season with a pinch of chili powder.
• Pour mixture into ceramic bean pot or covered dish.
• Bake at 350 degrees one hour or until mixture is cooked down so that it's not too runny. You can also cook this mixture slowly on the stove, careful to stir occasionally so the beans won't burn. They'll cook down.