Monthly Archives: May 2015

Brisket sandwiches

Serves 10-12

  1. 3lb brisket halved
  2. 2 cups cider
  3. 1 head crushed garlic
  4. 2tb dried thyme
  5. 2tb whole peppercorns
  6. 1tb mustard seeds
  7. 1tb cajun seasoning
  8. 1tsp ground allspice
  9. 1tsp cumin
  10. 1tsp celery seed
  11. 2-4 cloves
  12. 12oz beer
  • Marinate brisket with 1/2 cup cider and 3-11 overnight. Cook on low for 10 hours with remaining cider and beer. Shred, serve on sourdough rolls and drizzle with sauce.

Campfire sloppy joes

Serves 6

  1. 1.5lb hamburger
  2. 1/2 cup onion
  3. 1 red bell pepper
  4. 1 clove garlic
  5. 1/2 cup ketchup
  6. 1/2 cup bbq sauce
  7. 2tb cider vinegar
  8. 1tb worcestershire
  9. 1tb brown sugar
  10. 1tsp chili powder
  11. 8oz can baked beans
  • Cook 1-4 until meat is browned. Drain fat.
  • Combine with 5-11 and add to slow cooker. Cook on high for 3 hours. Serve with coleslaw on kaiser rolls and cheddar.

Ginger crab soup

Serves 4

  1. 2tb chili oil
  2. 1 clove garlic
  3. 4 scallions
  4. 2 red bell peppers
  5. 1tb fresh ginger
  6. 1 quart fish stock
  7. 3.5 cups coconut milk
  8. 1/2 cup rice wine or sherry
  9. zest and juice of 1-2 limes
  10. 6 shredded kaffir lime leaves
  11. 1lb cooked crab
  12. 1tb cilantro
  • Cook 1-3 for 3 minutes. Cook 4-5 for for 4 minutes.
  • Add 6-10 and simmer for 15 minutes. Add 11-12 and simmer for 5 minutes.

Proscuitto-wrapped chicken stuffed with sage and goat cheese

Serves 4

  1. 4 6-7oz boneless chicken breasts
  2. 8 slices proscuitto
  3. 8 sage leaves
  4. 5tb goat cheese
  5. 1/2tsp salt
  6. 1/2tsp pepper
  • Cut a deep slit horizontally into chicken. Place each breast on top of 2 slightly overlapping slices prosciutto and 1 sage leaf.
  • Chop remaining sage leaves, mix with 4-6 and stuff into slits. Wrap breasts, wrap in plastic and refrigerate for 1-2 hours.
  • Sear on each side for 2 minutes and bake at 350 for 12-15 minutes.

Steak with truffled mushrooms

Serves 4

  1. 2tb oil
  2. 1 onion
  3. 1 clove garlic
  4. 1tb butter
  5. 7oz sliced crimini mushrooms
  6. 4tb white wine
  7. 1tsp white truffle oil
  8. 1 1/4 cup cream
  9. 4 8oz boneless ribeyes
  10. 4tsp salt
  11. 1.5tb crushed peppercorns
  • Cook 1tb oil and 2-3 for 5 minutes.
  • Add remaining oil and 4-5 until browned.
  • Add wine and cook until evaporated
  • Add 7-8 and simmer 1-2 minutes.
  • Meanwhile, season ribeyes with 10-11. Cook to medium-rare and top with mushrooms.

Cajun smothered pork chops

Serves 4

  1. 4 1in bone-in pork loin chops
  2. 2tb oil
  3. 2tb butter
  4. 1 onion
  5. 1 green bell pepper
  6. 3 ribs celery
  7. 1tsp cajun seasoning
  8. 1tsp fresh thyme
  9. 1tb flour
  10. 2.5 cups chicken stock
  11. 4tb cream
  12. Dash of hot sauce
  • Season pork with salt and pepper and sear in oil for 3 minutes on each side. Set aside.
  • Cook 3-6 for 8 minutes. Cook 7-9 for 1 minute.
  • Add stock and pork and simmer covered for 20 minutes. Add cream and simmer 1-2 minutes. Add hot sauce. Serve with rice.

Texas chili

Serves 8

  1. 4lb chuck in 1/2in cubes
  2. 4tb oil
  3. 1 onion
  4. 1 jalepeno
  5. 1 red bell pepper
  6. 4 cloves garlic
  7. 2tsp cumin
  8. 4tb ancho powder
  9. 1tb smoked paprika
  10. 2tsp oregano
  11. 1.5 cup lager
  12. 1 cup beef stock
  13. 2tb cornmeal
  • Season meat with salt and pepper and sear in oil. Set aside.
  • Cook 3-6 for 5 minutes. Cook 7-10 for 1 minute.
  • Add meat and 11-12. Simmer covered for 1.5-2 hours.
  • Let stand for 5 minutes and skim fat off the top. Take 1/2 cup of the liquid, add cornmeal and add back to pot. Cook for 1-2 minutes.