Monday, April 11, 2011

A recipe for friends

Well, there really is no recipe for good friends. But to have one, you must be one. Kind of like, takes one to know one. But, a new good friend asked for this recipe. And since I have not blogged in SOOO long, I thought I would share it here. So, here goes... This recipe was from another good friend, with whom I shared a supper co-op. More on that idea later. Rocky Mountain Brisket with BBQ sauce 1 1/2 tsp salt 1 1/2 tsp black pepper 2 TBS chili powder 1 tsp crushed bay leaves 2 TBS liquid smoke (I use hickory, and generously) 4 lb beef brisket BBQ Sauce 3 TBS brown sugar 14oz. catsup (I don't really measure...eyeball it) 1/2 cup water 2 TBS liquid smoke (again, generously here) salt and pepper to taste 4 TBS worcestershire sauce (generously here, too) 3 tsp dry mustard 6 TBS butter (I just throw in a whole stick) Emphasis mine: add a little honey (about 1/4 cup), cayenne (about 1/2 tsp) Simmer the sauce. I mix all the spices for the rub and put it all over the brisket. I cooked mine in a LeCreuset cast iron French Oven for about 2 hours or so at 325 degrees F. I put in a tad of water, so it doesn't dry out and get stuck to the pot. Slice thinly and top with sauce. When I say generously, I usually mean I didn't really measure it...or I added a dash or so more. Clear as mud? And regarding good friends, generosity is a good rule. ;-) Enjoy!

Wednesday, February 2, 2011

Think out of the box

It is amazing to realize how easily we come to rely upon certain ground beef...when we need something quick or easy to prepare. Well, what does one do when there is none available? Ground pork and sausage have produced favorable results in a few recipes. But, I am here to tell you what is really good....lamb. I am very thankful that there are a few of those critters outside, safely grazing their way to my table. Ground lamb adds a delectible dimension to lasagne and spaghetti that I did not expect. So, tonight it finds its way into my supper plans. Lamb sausage will be the main ingredient...along with some pasta, cheddar cheese, tomato sauce, onions and garlic. Mmmmm....I can taste it now. I'd better go to the kitchen and get busy.

But, I think when we pick up the latest steer from the butcher next week, I'll look forward to what we have missed for a couple of months now...burgers, sloppy joes, meatloaf, meatballs (the boys' favorite!), tacos. My Eldest Maiden just said, "it's not just the boys' favorite, Mama!"

Is it supper time yet?

Tuesday, February 1, 2011

Soup's On!

In these frigid winter days, soup is such a blessing. Take a few meaty soup bones, dredge in a little kosher salt and brown in butter. Some fresh garlic is good and good for you, so throw that in. Smells soooooo gooooooood!! Now deglaze your pan with a little wine, red or sherry, and add a dash of Worcestershire Sauce for good measure. Add enough water to cover and simmer until the meat practically falls off the bone. Take out the bones, leave the meat. Now you have a perfectly lovely, delicious and healthy broth. At this point, you can use your imagination and create a fabulous soup that your family will love. Not up for soup? Freeze the broth in ice cube trays for later. No more bouillion cubes for you! Banish the cans of broth! You have now had real may never want to go back. The best thing to do now is make a nice bread to go along with it and invite your neighbors over. They can bring the salad...or not. Let your love be sincere...practice hospitality. It is good....Providentially!