Grilled Brisket, photo by Willie Lunchmeat

Barbecued Brisket

1 whole Brisket- 10 to 11 pounds

Brisket Seasoning Rub

Mix together:

• 1/4 cup paprika
• 2 T chili power
• 2 T dark brown sugar
• 2 T ground cumin
• 2 T salt
• 1 t ground oregano
• 1 t white pepper
• 1 tblack pepper
• 1 t white sugar
• 2 t cayene pepper

Rub into brisket. Wrap tightly and refrigerate for 2 to 48 hours for flavors to meld.

Smoke over low heat on the smoker using hickory chips for 2 hours.

Wrap the brisket in foil and move the brisket to the oven at 300 degrees for 3 to 3 1/2 hours or until done and fork tender.

Let the brisket rest for 30 minutes and then carve it across the grain.

Make a sauce from the drippings:

Mix equal parts of de-fatted drippings and barbecue sauce. Serve over brisket slices.

This video from Cook’s Illustrated discusses how to choose a brisket and illustrates this recipe, for a moist tender brisket every time. The video also shows you how to slice it across the grain- very important for a tender bite.

Oven Fried Chicken Recipe
1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree oven
to melt butter, set aside. In a large paper sack combine dry ingredients. Roll
the chicken pieces 3 at a time in butter and oil then drop into a sack and
shake to cover. Place on a plate until all pieces are coated. Leave any excess
butter and oil in pan. Place chicken in the pan skin side down or its just as
good if you remove all the skin first. Bake at 375 degrees for 45 minutes
with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or
until crust begins to bubble.

Strawberry Shortcake, photo by kkimpel

There are two distinct camps on strawberry shortcake. The original strawberry shortcakes were made with a biscuit dough. The berries were sweetened and spread between layers of biscuit, then topped with plain or sweetened whipped cream.

Another way to make the shortcake is to use a sponge cake as a base for the shortcake. The berries are sweetened and served in the same way as the biscuit version. I prefer the sponge cake version, or even better,  I make it with pound cake.

When choosing berries for this recipe, look for ripe berries without soft spots or blemishes. Store them in a cool dry place, without washing. When ready to prepare them, wash them gently by dipping them into a large bowl of water briefly. Remove the berries from the water, leaving the dirt and sand at the bottom. Do not hold under running water, the force of the water can bruise the berries.

Strawberry Shortcake Recipe

• 3 cups strawberries
• confectioners sugar
• 6 biscuits or servings of sponge cake
• whipping cream

Crush the strawberries lightly with a fork or slice them. Add sugar to taste and set aside to macerate for 30 minutes or more at room temperature.

Prepare the biscuits or the sponge cake. When baked split the biscuits or slice the cake thinly. Layer the strawberries between the layers of biscuit or cake, then top with more berries.

Whip the cream with just enough sugar to sweeten until soft peaks form. Dollop the whipped cream on top and serve garnished with a whole berry or a sprig of mint if desired.

Apples for Baking, photo by Whitneyinchicago

How long has it been since you had a baked apple? This is a nice side dish for pork chops or serve as a dessert.

Sometimes, when I am in a hurry, I just core and slice the apples and put everything else on top. Microwave until the apples are done, stirring every couple of minutes.

Baked Apples Recipe
8 to 10 apples, cored, peeled & halved
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
2 tsp. butter, melted
1 c. water
Place apples in greased 9 x 13 inch dish. Mix remaining ingredients
together in ORDER given, in pan and bring to a boil. Simmer, stirring until
thick. Pour syrup over apples and bake at 350 degrees for 35 to 40 minutes
or until tender.

Related Recipes:

Baked Apple Slices

If you don’t have time to make the cake, just make the hot caramel sauce and use it as a dip for apple slices.

Fresh Apple Cake

• 1/2 c. chopped pecans
• 2 1/2 c. finely chopped apples, such as Granny Smith
• 1/2 c. butter, softened
• 1 c. sugar
• 1 egg
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. vanilla1 c. all purpose flour

1. In a large bowl, cream the butter. Add the sugar and beat until fluffy.
2. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg.
3. Add the flour and stir just until blended. Stir in the apples and nuts.
4. Pour into an oiled 9″ round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger.
5. Serve with Hot Caramel Sauce.

Hot Caramel Sauce

• 1/2 c. butter
• 1 c. brown sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1/2 c. evaporated milk

1. In a saucepan, melt the butter, brown sugar and salt.
2. Bring to a boil. Remove from heat and whisk in vanilla and milk.
3. Serve warm sauce over cake.

Strawberry Bruschetta, Photo by WordRidden

Strawberries are in season, and I have been trying to find some new ways to enjoy the harvest. I was worried about the strawberries because the weather has not been favorable, but it seems the harvest is good. These luscious berries are just too good to ignore.

We usually go to a u-pick farm at least once during the season and then freeze a lot of berries for use year round.  All you have to do is remove the leaves and freeze the whole berries on a tray. Then put in freezer bags once they are frozen.

I am not sure where this recipe came from. It was sent to me, but I don’t have a name for the sender. So if anyone knows, clue me in.

The mascarpone cheese is a luxury at our house, but cream cheese will do as well. The secret is warming the berries just enough so that the flavors bloom and transform the juices to a rosy syrup.

Strawberry Bruchetta

• 4 thick slices whole-wheat bread
• 6 tablespoons light brown sugar
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 3 cups sliced or diced hulled strawberries
• 4 tablespoons mascarpone (Italian cream cheese)

1. Toast bread in a toaster.
2. Meanwhile, heat a large skillet over high heat. Add sugar,
lemon zest and lemon juice and cook, stirring, until the sugar
melts and the mixture begins to bubble, 30 seconds to 1 minute.
Add strawberries and stir until juices begin to exude and the
berries are heated through, 30 seconds to 1 minute more.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top
with the warm berries.

Collard Greens, photo by thebittenword

It seems the last holdouts in my winter garden are collard greens. Believe it or not, even with the weather we have had recently, I still have collards. Well, it is time to begin getting ready for the spring garden, so I am cooking the last of the collard greens.

How to Cook Collard Greens

• 1 large or 2 small ham hocks
• A mess of collards, as many as your pot will hold.
• Water or stock
• Salt, pepper, garlic salt
• 1/2 teaspoon Red pepper flakes, optional
• Pepper vinegar-for serving, optional

1. Put the ham hocks in a large pot and add water or stock to cover them. Bring to a boil and reduce the heat to a simmer. Cover the pot and simmer for approximately 1 hour to extract the smoky goodness from the ham hocks.
2. Meanwhile, trim the collards. Remove the center rib from each leaf and cut the collards into 1 to 2 -inch squares.
3. Add the collards to the pot, along with the seasonings to your taste. (Except for pepper vinegar.)
4. Simmer the collards, stirring occasionally, for about 45 minutes, until the collards are tender.
5. Serve the collards sprinkled to taste with pepper vinegar.
6. Don’t discard the “pot likker”, its considered the best part by some and it is definitely full of vitamins. Drink it or use it for soup, etc.

Related Recipes:

Pork and Collard Greens

* Leaving lumps in the batter. Although many people feel that good pancake batter should be lumpy and uneven, many chefs actually encourage cooks to completely mix the batter until it’s the consistency of rich cream. This allows the gluten to be released from the flour. For best results, whisk the batter thoroughly for several minutes to allow air into the mixture.

* Cooking right away. It’s hard to wait for breakfast, especially when it’s something as delicious as pancakes. But batter needs some time to set – at least one hour minimum, but three hours is ideal. This allows the starch to grow and expand and air bubbles to release. For lighter, fluffier pancakes, mix your batter and then cover the bowl with foil or plastic wrap and let it sit for a few hours in the fridge.

* Using a pan that is not properly seasoned. For best pancake results, start with a flat non-stick frying pan. Season the pan with a bit of vegetable oil first by heating the pan and then roll up some paper towel and carefully rub the oil into every inch of the heated pan. Leave the pan to cool down and then remove the unused oil. While not everyone can devote an entire fry pan just to pancakes, you’ll find the most success if you never wash a seasoned pan. Instead, wipe it down after cooking with a wet cloth.

* Using a pan that is either too cold or too hot. Stove temperatures vary, so there is no “perfect” setting to make pancakes. Ideally, the frying pan should be so hot that it almost smokes. But if it’s giving off plumes of bluish smoke, then it’s too hot and your pancakes will burn. If you’re not sure if your pan is ready for cooking, throw on a few drops of water. If the water instantly evaporates on contact, your pan is too hot. If the water sits for awhile and takes its time to boil, then you need to turn up the temperature a few notches. You’ll know the pan is the right temperature when the water droplets sizzle on contact and then evaporate after a few seconds.

* Pouring too much batter. Most amateur pancake chefs make the crucial mistake of overdoing it on the batter for the first pancake. This usually results in a thick, oily cake that is burned on the outside and raw in the middle. For thin crepe-style pancakes, use just enough batter to coat the bottom of the pan by turning the pan in circles. For thicker pancakes, use about half a ladle or about two or three tablespoons.

* Flipping the pancake too soon. Once you’ve poured the batter, let the pancake set for a few seconds, or until small bubbles start to form on the surface and the edges begin to look solid. Then take a spatula and gently jostle the ends of the pancake before shaking the pan to jar the cake loose. Firmly place the spatula under the entire pancake and then flip it in one quick motion. Stack pancakes on top of each other to keep them from cooling down too quickly while you continue cooking.

Follow these tips and your first pancake will wow your guests and loved ones – instead of your dog.

Terry Telford is the publisher of Kingston East News and an avid promoter of Kingston Ontario. He highly recommends the fine dining experience at Bistro Stefan.

Related Articles:

Make-Ahead Buttermilk Pancakes

How to Make Waffles

St. Patrick’s Day is coming soon! If you’re Irish, you don’t need me to tell you how to celebrate. For the rest of us, its a fun holiday to put a little spark in your cooking- especially if you have kids.

How to Cook a Corned Beef Brisket

How to Cook Corned Beef Brisket, photo by BrokenSphere

Immediately, Corned Beef Brisket comes to mind, as it is a traditional Irish dish. Brisket is a tough cut of meat, but a combination of proper cooking and proper slicing can tame this brisket into a delicious meal.

First the cooking. Corned Beef Brisket needs to be slowly cooked on low heat in order to reach its full succulent tenderness. Braising is perfect for corned beef brisket.

When you purchase your brisket, it will come with a seasoning packet. Place the seasonings and the brisket into a large pot or dutch oven. Pour in enough cold water to just cover the brisket. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that accumulates and cover the pot. Simmer for about 3 hours for a 3 pound brisket or until the brisket is wonderfully tender.

Check the brisket occassionally, adding more water if needed. The brisket is done when it pulls apart with a fork.

You can add shredded cabbage to the pot during the last 20 minutes for corned beef and cabbage, or for an easy meal, add quartered potatoes and sliced carrots.

Old time cooks insisted on changing the water while cooking brisket. This is no longer necessary with todays modern processing methods, and would eliminate the spices from the cooking process.

Recipe for How to Cook Corned Beef Brisket

How to Slice a Corned Beef Brisket

The second step to good tender corned beef is in the slicing. The muscle tissue of the brisket runs in long strands. If you cut so that the strands are running long ways, you will have a tough to chew mouthful. Instead, cut crosswise across the strands for a tender piece of meat. Sometimes you will have to separate layers of the brisket and slice each layer separately because of the way the muscle is layered. Your effort will be rewarded with a wonderfully tender and flavorful meal.

Leftovers? Try Corned Beef Hash

Corned beef hash is just a hash made from leftover corned beef and diced potatoes. Add onions and even peppers if you like. Stir fry the potatoes and onions in a little oil until tender, then add the thinly sliced corned beef and stir fry a few more times. Use more or less potatoes to stretch the leftover corned beef into another meal for your family. That’s the purpose of hash.

Or, make a Rueben.

Reuben Sandwiches

• 12 slices rye bread
• 1/2 pound sliced corn beef
• 1/2 pound sliced Swiss cheese
• 1/3 cup mayonaise
• 1 Tablespoon Chili sauce
• 1 teaspoon Horseradish, optional
• 1 16 oz. can sauerkraut, drained

Mix the mayonaise, chili sauce, and horseradish. Spread rye bread. Layer the corned beef, cheese and sauerkraut on 6 of the slices

Place under the broiler until cheese is melted, then top with the remaining pieces of bread. Alternately assemble the sandwich, then toast like a grilled cheese sandwich.

More St. Patrick’s Day Ideas

Don’t forget all the usual favorite green foods: pistaccio pudding, kiwi fruit, spinach pasta…

Here’s a southern twist on green eggs. How about an avocado stuffed deviled egg? Try this recipe:

Avocado Egg Salad

8 hard boiled eggs
1 small avocado
1 teaspoon lemon juice
1 teaspoon mustard (optional)
1 garlic clove for rubbing sieve

Hard boil the eggs. Halve the eggs, remove and mash the yolk. Mash the avocado pulp through a sieve that has been rubbed with garlic. Mix lemon juice into the pulp to prevent browning and add to the egg yolks with the mustard if desired. Mix well and use a piping bag to stuff into egg shells. For easy cleanup you can put the filling into a plastic bag and snip off one corner. Pipe into egg shells. This is cleanly efficient, but not as pretty.

Leprechaun’s Pot of Gold Carrots

Carrot Coins, Photo by House Of Sims

This is really my candied carrot recipe, but if renaming it gets the kids to eat their vegetables, I’m all for it.
1 lb carrots
1 c. orange marmalade
1 tsp. cornstarch

Cut carrots crosswise into ¼ -inch thick pieces. Place in saucepan containing a small amount of boiling water. Boil for about 5 minutes. Add marmalade; cook until carrots are tender. Remove carrots with a slotted spoon. Stir cornstarch into a small amount of liquid, then add to carrots; cook until thickened, stirring constantly. Toss carrots wth marmalade sauce; serve immediately.

Irish Coffee

• Black coffee
• sugar, to taste
• Irish whiskey to taste
• Whipped cream

Prepare your black coffee as usual. Into each cup, mix in a teaspoon of sugar, or more to taste, and a little Irish Whiskey (or a lot, only you will know). The sugar will keep the cream floating on top. If you don’t want to use sugar, ok, just don’t be disappointed when the cream mixes into the coffee. Float a head of whipped cream on top. Variations of this recipe use Bailey’s Irish Cream or Bourbon Whiskey.