Monthly Cooking Thread - August 2019

[combat_boots]

I take it you hire out, huh, Liz

[combat_boots]

Shoo fly pie

Takes me back

[Liz]

Might be time to get those wintertime recipes out.

Beer-Braised Brisket with Honey-Lime Glaze

ING 2 tsp canola oil (5-lb) flat-cut beef brisket, trimmed k/salt, tsp freshly ground black pepper 4 cups water cup vertically sliced onion 1/4 cup chopped peeled fresh ginger 1/4 cup salt-free ketchup tsp low-sodium soy sauce 1/4 tsp crushed red pepper 20 cilantro sprigs 10 thyme sprigs 6 orange rind strips 6 lemon rind strips 2 bay leaves cored apple in 6 wedges 3-inch cinnamon stick 1/4 cup honey 3 tbsp fresh lime juice 1/4 cup chopped fresh cilantro

METHOD Heat oil in heavy roaster on stovetop over med-high heat. Sprinkle beef with 3/4 teaspoon k/salt and black pepper. Add beef to pan; cook/brown both sides 15 min. Drain oil. Add water and next 14 ingredients (to cinnamon). BTB; cover with foil; bake 325° 4 hours. Remove beef from pan, reserving cooking liquid.

FINAL Strain liquid through a sieve into a bowl, and skim fat from surface. Return liquid and beef to pan. Cook beef, uncovered, at 325° for 1 1/2-2 hours til fork-tender; baste occasionally. Remove beef to server, reserving cooking liquid; cover and keep warm.

SAUCE Place large zip-lok inside bowl. Pour in cooking liquid. Carefully snip off bottom corner of bag, and drain liquid into saucepan, stopping before fat layer reaches opening. Discard fat. Cook liquid on med-high; reduce to about a cup. Stir in 1/4 teaspoon k/salt, honey, and lime juice.

Cut beef diagonally across grain into thin slices; plate.

SERVE with sauce, sprinkling of chopped cilantro.

[Liz]

These would be good with the brisket. Every diner at Trump's DC hotel restaurant "BLT" gets these w/ a pot of butter and a sea salt shaker.

BLT Steak House Famous Gruyere Popovers

Complimentary popovers arrive w/ butter pot and sea
salt shaker......and the recipe. Recipe makes 12 popovers.

ING 4 cups milk, warmed 8 eggs 4 cups Gold Medal flour 1 ½ heaping tbsp. salt 2 ¼ cups Gruyère cheese, grated

METHOD Place popover pan in oven. Heat the oven and pan to 350 degrees. Gently warm milk, and set aside. Whisk eggs until frothy, and slowly whisk in milk (so as not to cook eggs). Set mixture aside. Sift flour with salt. Slowly add dry mixture, and combine until mostly smooth.

FINAL Once combined, remove popover pan from oven and spray with nonstick vegetable spray. While batter is still slightly warm, fill each popover cup three-quarters full. Top each popover with 2 tb grated Gruyère. Bake 350 deg 50 min, rotating after 15 min. Remove from oven and liftout to server.

Serve immediately w/ butter pot and sea salt shaker.

[Liz]

If you have any leftover brisket, make this outrageously deliciously version of the famous Banh Mi sandwich.
At the end, you can also drizzle over a lime/cilantro salad dressing if you have it.

ASSEMBLY Add/combine 6 tb mayo to brisket juices. Spread on 3-12" split baguettes, top w/ brisket slices,
matchstick carrots, thin cucumber spears, shredded daikon, thin-sliced scallions and coarse-chp cilantro.

Slice the sandwiches in half. SERVE

[Liz]

This recipe turns the home cook into a French confectioner.

Orange Marzipan Balls

METHOD Fill well in center of 7 oz box almond paste w/ tb triple sec, zested orange. Knead together. Form bite-size balls.

COATING Dip candies into cup melted coating chocolate. Liftout; drip-off excess.

FINAL Roll in sweetened coconut flakes. Dry/set on parchment. TOOL TIP: fork w/ two center tines bent up makes dipping a breeze.