Just a Little Bit Home no Matter Where You Are

                                                              

When it comes to memories anything family always prove to be the best in my book.  Then of course when it comes to food and family it's a Sunday special with the scents that waft through house that trigger smiles and warmth you can never forget.  Of course they can drive you crazy do things that you never expect but when it comes down to it you are always there for each other... Thick or thin!

Sunday memories 

growing up, as for many of Italian-

American descent, can hold a special place in one's mind.  Especially that Sunday gravy, ok also known as tomato sauce that is cooked with meat (and never ever ketchup). Of course the pride of every family, taking hours to cook, and the pride of the cook.  Of course preparation started around breakfast time and it was ready to serve by 3 pm.  

Depending on what your family liked in their gravy, this silky smooth and full-bodied sauce derives it flavors from the garlic and herbs, as well as the meatballs, sausage, braciole, and even some spare ribs that had been simmering in the pot all morning. 


As is everything Italian every family will have it's own twist, it's own variation on the same basic theme.  Where one will use a crushed tomato and a specific brand, who uses a plum tomato of another brand, who cans their own tomatoes at the end of each summer.  One thing is certain that family will swear that their gravy is the best, and never ever show them a jar of sauce, cause that is blasphemy. Though once the gravy is made just need a little pasta, some garlic bread and you are good to go.



Sunday is the day of the week know as the day of rest.  Though there was always something so comforting about Sunday dinner whether it was for a crowd, or just the immediate family.  It was home, family and tradition. Though even if you are not Italian-American, Sunday can still mean family dinner, roasts, something special.  Even better news, You do not need an ounce of Italian blood to try this, don't let it overwhelm you.  Heck make extra, cause hint, it freezes real well.   

Meatballs

1 lb ground beef

1 egg

1/4 cup milk

1/2 cup breadcrumbs

1/2 tsp salt

1 tsp oregano

1 Tbsp fresh parsley

1/2 tsp garlic powder

1/2 tsp fresh ground pepper

1/4 cup grated parmesan cheese

seasoned breadcrumbs 

1. Mix all ingredients except the ground beef in a large bowl by hand. Once moist and well blended then add beef, be careful not to over work beef.
2. Roll meatballs to about the size of a golf ball.
3. Roll meatballs in seasoned breadcrumbs.
4. At this point you have 2 options, you may place on a baking sheet and bake in a 375 degree oven fro about 20 minutes until browned. Or
5. In a large fry pan with oil fry meatballs until well browned on all sides.  Drain on paper towel when finished.
6. After cooked you may place in gravy, or wrap extra and freeze for a later date.

Braciole (Italian Beef Rolls)

5 Tbsp parsley, chopped

¼ cup Parmesan,finely grated

3 cloves garlic, finely chopped

12 6"x 4" slices boneless beef chuck, pounded to 1⁄16" thickness

salt and ground black pepper, to taste

¼ cup olive oil

1. To make the filling, mix together parsley, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you.  
2. Season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with butchers twine, and repeat with remaining beef and filling. 
3. Heat oil in a large heavy bottom pot over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. 
4. Transfer to a plate and set aside. Proceed with your gravy as above. Freeze unused rolls until needed.

Sunday Gravy

2 Tbsp olive oil, divided

4 Italian sausage links (may use hot or sweet or both)

2-3 braciole

3 (28-ounce) cans of San Marzano tomatoes

2 whole garlic cloves, chopped

3/4 cup red wine

1 tsp dried oregano

1/2 tsp crushed red pepper

Salt, to taste

7-8 fresh basil leaves, thinly sliced

1. In a large heavy pot over medium-low heat, heat 1 Tbsp olive oil and add sausages. Cook about 4-5 minutes on each side, or until browned all over; remove from heat. 
2. Repeat with braciole, cook about 4-5 minutes on each side, or until browned all over; remove from heat. 
3. Pour the San Marzano tomatoes in a large bowl, and crush them with your hands (or use a food mill, or food processor if you prefer).  
4. In the same pot, heat 1 Tbsp of olive oil, add garlic cloves and saute for about 2 minutes, or until golden brown. Remove and discard garlic. Pour in the tomatoes (with their juice), red wine, crushed red pepper, oregano and salt. Bring to a boil; reduce to a simmer, then add back your sausage, braciole, and after about and hour you may add in your meatballs.  Continue to cook stirring occasionally, for another 1-1/2 - 2 hours when all meat is tender.

Garlic Bread

1 loaf Italian bread

6 large cloves garlic, finely minced

6 Tbsp salted butter, softened

1/2 cup Italian parsley, chopped

1. Preheat oven to 375 degrees.
2. Slice loaf lengthwise and lay open-faced.  
3. In a medium bowl, combine butter, garlic and parsley. Spread in a thick, even layer over both halves of loaf.
4. Place both halves on a baking sheet and bake for 15 minutes or until golden brown.
5. Allow to cool slightly before slicing and serving.

Simple Ricotta Cheesecake

1 cup graham cracker crumbs

1 Tbsp sugar

3 Tbsp unsalted butter, melted

(or 1 prepared graham cracker crust)

4 cups ricotta cheese

1 cup sugar, divided

5 eggs, separated

1/3 cup all-purpose flour

1 tsp pure vanilla extract

1 Tbsp lemon zest, freshly grated

1 1/2 cups heavy cream

1. Preheat the oven to 325 degrees.
2. Combine graham cracker crumbs, sugar and butter in a medium bowl.
3. Press graham cracker mixture into bottom of a 9-inch springform pan and up the sides to form a pie crust, bake for 5 minutes.  
4. Using a mixer, add ricotta a third at a time and blend until smooth.  Gradually mix in 3/4 cup sugar, reserving the remainder.
5. Add egg yolks, one by one, to mixture until fully combined.  
6. Then gradually add flour, then vanilla and increase speed slightly to combine well. Set mixture aside.
7. Beat egg whites with remaining 1/4 cup of sugar until stiff peaks form. Set aside.
8. Whip heavy cream until stiff peaks form, then gently fold together whipped cream, egg whites and batter until combined.
9. Pour batter into crust and bake at 325 for one hour, then turn off heat and allow cheesecake to cool in oven for 2 hours. 
10. Refrigerate overnight and serve.

Gobble Gobble This ain't no Jive Turkey

What is it the thing about the holidays that no matter how much we may plan, prepare, set up a schedule reminder, things just may not always go off  as smoothly as the tactical plan we may have laid out.

Alright, I may not of had the issue of the turkey not defrosting, but mom did mention to me the first bird she roasted, she apparently with all the giblets, neck in their respective bags all inside.  Can't make it up! My disaster, I went to deep fry my bird two years ago, propane died out, then insult to injury after going to get a new tank, the fryer stopped working completely.  Thanks to a few cocktails and Walmart being open there are turkey day miracles.

The holidays can drive you crazy with family and the pressure to perform at your best in the kitchen, but at the end of the day it is really getting to spend some time together and being thankful for for those special people in your life that is what is important.  So let me say take this moment to thank you for spending a little time with me on this crazy little journey.  I'm thankful for the people I've met and what I've learned.  



So Hauʻoli Lā Hoʻomaikaʻi (Happy Thanksgiving) my friend so how better to spend than with some ohana, and maybe with a Hawaiian twist. 

Let's get this party started with a special turkey, brined in pineapple juice, with soy sauce and maple syrup for sweetness. This is a twist on a brine and so easy to try.

Hawaiian-Style Turkey & Brine

4 quarts pineapple juice

2 cups brown sugar

1-1/3 cups soy sauce

1 cup light maple syrup

1-1/2 cups Kosher salt

6 cloves garlic

4-6 whole bay leaves

2 Tbsp crushed red pepper

1. Combine all ingredients. Place turkey in large dish or container and pour brine over. Cover and allow to brine for 1 hour per pound. Due to the acid from the pineapple juice in this brine you do not want to leave your turkey in the brine for too long.
2. Before you are ready to cook the turkey, remove the turkey from the brine and discard the brine. Rinse the turkey well with cold water and pat dry. Place in a roasting pan, let the turkey come to room temperature for one hour.
3. Preheat oven to 325°F.
4. Place the turkey, breast side up in the center rack. Roast in the oven for about 13 minutes per pound for an un-stuffed turkey, or until the internal temperature of the deepest part of the breast reaches 175°F.
5. Baste the turkey with the pan juices every 45 minutes. When the thermometer reaches 175°F in the deepest part of the breast, remove from oven and let it rest for 15 - 20 minutes before carving.

Turkey Gravy

6 Tbsp. unsalted butter

6 Tbsp. flour

 4 to 4 1/2 cups low-sodium chicken broth

1/3 cup de-fatted cooked rendering from Turkey

1. Heat butter in a saucepan over medium heat and whisk in flour. Cook, whisking, until roux is nut brown, 10 minutes. 
2. Whisk in 4 cups chicken broth and turkey rendering. Serve hot.

Portuguese Sausage Dressing

1/2 cup butter 

3 cups celery, finely chopped 

2 cups onion, chopped 

1 -3/4 cups low-sodium chicken broth 

1 tsp poultry seasoning 

1 tsp minced fresh sage

1 Tbsp garlic, minced 

8 oz linguiça (Portuguese sausage)

16 cups crusty white bread,  cut in coarse 3/4-in. cubes 

1/2 cup flat-leaf parsley, chopped 

1. Preheat oven to 375°. Melt butter in a 10- to 12-in. skillet over medium-high heat. Add celery, onion, and sauté stirring occasionally, 2 minutes. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguiça in half lengthwise, then slice into 1/4-in.-thick half-moons.
2. Put bread cubes in a large bowl and stir in celery mixture, linguiça, and parsley. Stir in remaining 1 cup chicken broth.
3. Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.

Green Salad with Papaya-Seed Dressing

1/3 cup rice vinegar

1/3 cup canola oil 

1/2 small sweet onion  chopped, 

1 large sweet onion, thinly sliced into rings 

1-1/2 tsp sugar 

1/2 tsp salt 

1/2 tsp dry mustard

1-1/2 Tbsp fresh papaya seeds

1 lb mixed salad greens 

2 avocados, pitted, peeled, and sliced 

1. In a blender, whirl vinegar, oil, chopped onion, sugar, salt, and mustard until smooth. Add papaya seeds and pulse until seeds look like coarsely ground peppercorns.
2. In a large bowl, combine onion rings, salad greens, and 3/4 of avocado slices; pour dressing over salad and toss gently to coat. 
3. Arrange salad on a large platter and top with remaining slices of avocado.

Macadamia Nut Tart

1-1/4 cups all-purpose flour

2 Tbsp plus 1/2 cup packed dark brown sugar 

1/2 tsp salt 

3/4 cup cold unsalted butter, cut into pieces 

2 Tbsp melted butter 

1 large egg yolk, plus 1 large egg 

1/4 cup light corn syrup

2 Tbsp dark rum 

1-1/3 cups unsalted macadamia nuts, coarsely chopped

1. Preheat oven to 375°. In a food processor, whirl flour, 2 tbsp. brown sugar, and 1/4 tsp. salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 to 3 tbsp. ice water, pulsing until mixture begins to come together in a ball.
2. Press dough into bottom and up sides of a 9-in. round tart pan with 1-in. sides. Prick bottom of tart with a fork and chill in freezer 15 minutes. Bake crust until medium golden brown, 15 to 25 minutes, and remove from oven (leave oven on).
3. Meanwhile, in a standing electric mixer on high speed, beat whole egg, remaining 1/2 cup brown sugar, and remaining 1/4 tsp. salt until pale and ribbon like, 7 to 10 minutes. Beat in melted butter, corn syrup, and rum.
4. Pour sugar mixture into tart shell and sprinkle with macadamia nuts. Bake tart until a knife inserted in center comes out clean, about 25 minutes. Cool tart on a wire rack at least 1 hour. Cut into wedges and serve with vanilla or ginger ice cream, if you like.

BONUS RECIPE 
I found this recipe and loved how this sounded, and it is so different, not only is it a Thanksgiving recipe but an all year round party food.

Kalua Turkey

Serve with white rice, freshly cut pineapple and traditional Thanksgiving side dishes.

1-1/2 cups coarse sea salt or kosher salt

16-pound fresh turkey

1/2 cup liquid smoke seasoning, or more as needed

Water (optional)

1. Preheat the oven to 350 degrees. Have at hand a roasting pan with rack that fits inside.
2. Use all of the salt to rub the exterior of the bird, its cavity and gently under the skin as much as possible. Then pour all of the liquid smoke seasoning outside and inside the bird, rubbing it into the skin to spread it evenly. Place the turkey on the rack in the roasting pan; cover tightly with aluminum foil. 
3. Roast for 4 1/2 to 5 hours, until much of the skin is lightly browned and a thermometer inserted into the thigh (but not touching the bone) registers 165 degrees. The turkey should be falling off the bone. Uncover, and let the turkey rest for about 30 minutes.
4. Meanwhile, strain the pan juices into a small saucepan. Add water (to dilute) or a little liquid smoke seasoning (to intensify the flavor) as needed. Bring to a boil over medium-high heat and cook for about 5 minutes, then reduce the heat to low and keep warm; its consistency will be thin.
5. Discard all the skin and remove the bones from the turkey, reserving the bones for another use, if desired. Transfer the meat to a separate large pan or casserole dish or platter. Use two forks or your clean hands to shred the turkey to the consistency of pulled pork.
6. Before serving, pour the heated pan juices over the turkey and toss lightly to coat. Serve warm.

Thank you @H50BAMF for the great pics to quote a doctor at a meeting I was at last week borrow shamelessly, but always praise with much credit! 

Nothing Spooky About it, Even a Zombie can Handle It

When you are preparing for the Zombie Apocalypse, guess there are two questions, can you prepare, and do you believe? Which ever the case may be this may be the instance when you may want to start with a cocktail, to get the party started right.  

Adults Only Blood Bath Cocktail

2 cups pomegranate juice

7 Tbsp vodka

1 dash raspberry flavored syrup

1 dash lemon juice

1. Mix the pomegranate juice, vodka, raspberry syrup and lemon juice in a cocktail shaker.  Shake well. 
2. Serve chilled in martini glasses poured over ice.

Zombie

1/2 oz  white rum

1-1/2 oz  golden rum 

1 oz dark rum 

1/2 oz  151-proof rum 

1/2 oz lime juice 

1 oz pineapple juice 

1 tsp papaya juice 

1 tsp superfine sugar 

1. Stir together all these ingredients  except the 151 and pour into a 14-ounce glass three-fourths full of cracked ice. Float the 151 as a lid (by pouring it into a spoon and gently dipping it under the surface of the drink). 
2. Garnish with mint and/or fruit. (A particularly fetching touch: On a toothpick, impale a lemon slice or pineapple cube between two maraschino cherries and lay this fruit kabob atop of the drink). 
3. Supply a straw and, after two, a hammock. After three: a stretcher

Though as you may move on to calmer waters or the cocktails may have kicked in, and brought you to the more pleasant side.  There is always something sweet that can be found this time of year, and this dish is no exception this is a sweet treat with a salty twist.

Sweet and Salty Caramel Corn

10 cups popped popcorn (pop 1/3 cup of kernels in 1 Tbsp of oil)

1- 1/2 cups coarsely chopped toasted pecan pieces

1 cup brown sugar

1/4 cup light corn syrup

1 tsp vanilla

1/2 tsp baking soda

1- 1/2 tsp Kosher or Sea Salt

1. Place the popcorn and pecans into a large stainless steel mixing bowl.
2. In a small pot over medium-low heat, melt the butter with the brown sugar and the rest of the ingredients, stirring, until the mixture comes to a boil. 
3. Boil for 5 minutes, stirring constantly until the mixture gets foamy and light. Pour it over the popcorn and pecans, and use a wooden spoon to stir it well.
4. Spread the coated popcorn mixture out on a pair of large, rimmed baking sheets, and heat it in a 200-degree oven until it feels dry to the touch, about 20 to 30 minutes.
5.  Cool completely before serving - about 20 minutes.

Now just need a little something savory to serve your monsters, friends and family, but  nonetheless, a little make ahead finger food delights that will tantalize all. 

Pork Dumplings with 

Chile-Sesame Sauce

These spicy dumpling are a delicious  with an added kick of spice. You can form the dumplings ahead and refrigerate them on a parchment-lined baking sheet covered with plastic wrap. They also can be frozen on the baking sheet and stored in a zip-top plastic bag once they’re frozen.

3 Tbsp vegetable oil

1/2 lb shiitake mushrooms, thinly sliced

6 large scallions, light green parts, finely chopped

3/4 lb baby bok choy, finely chopped

1 med carrot, coarsely shredded

4 large cloves garlic, finely chopped           1  lb ground pork

2 Tbsp fresh ginger, minced                         2 Tbsp cornstarch

1/4 cup low-sodium soy sauce                      1  cup water

6 tsp mirin or sweet sherry                     1 cup low-sodium soy sauce

1 tsp Asian chile-garlic sauce                 1/4 cup toasted sesame oil

Kosher salt, to taste                                 4  tsp fresh ginger, minced

2-containers wonton wrappers             4 tsp Asian chile-garlic sauce

1/4 cup Chinese black bean sauce 

1. In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy, and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin, and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.
2. Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.
3. Combine all of the ingredients in a medium bowl. Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.
4. Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.

Scallop-and-Olive Eyeball Canapés

A quick scallop mousse mixed in a processor in under a minute forms the base of these elegant canapés. For the sleekest look of all, cut the mousse slices with a small round cookie cutter into perfect, even rounds. Yeah I know what you're saying, but I would not have put it here if it were not fitting for this group and if I did not think you might actually like it. 

1 lbs sea scallops                         1/2 tsp smoked paprika

2 large egg whites                      1  tsp fresh lemon juice

Kosher salt                                  1/4 cup extra-virgin olive oil

pepper                                        10  slice packaged white bread

1/4 cup heavy cream                4 Tbsp unsalted butter

1 clove garlic, mashed             2 Tbsp black olives, diced

1/2 cup mayonnaise

2  cup pitted green olives or pimento-stuffed olives

1. In a food processor, combine the scallops, egg whites, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of white pepper, and process until smooth. With the machine on, add the cream in a thin stream. Scrape the puree into a bowl and refrigerate until chilled, about 30 minutes.
2. Tear four 12-inch sheets of plastic wrap. Spoon one fourth of the puree onto each sheet in a 6-inch square. Slide the green olives lengthwise onto four 6-inch bamboo skewers. Lay one skewer down in the center of each square. Roll the puree around the olives skewers and tightly roll up the plastic wrap to form cylinders; twist the ends and secure with twist ties. Wrap each cylinder in another sheet of plastic wrap and refrigerate until chilled, about 30 minutes.
3. Bring a large, deep skillet of water to a simmer. Add the cylinders, cover with an inverted heatproof plate to keep them submerged, and poach over moderately low heat until firm, 15 to 20 minutes. Let cool, then refrigerate until completely chilled.
4. Meanwhile, in a medium bowl, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, paprika, and lemon juice, then whisk in the olive oil in a thin stream. Preheat the oven to 350 degrees F. Brush the bread on both sides with the melted butter. Using a 2-inch round cutter, stamp out as many rounds as possible from the bread. Transfer the rounds to a baking sheet and toast until golden, about 15 minutes.
5. Unwrap the cylinders and remove the skewers. Using a sharp knife, cut the cylinders into slices about inch thick. Place a piece of black olive in the center of each green olive. If desired, use a slightly smaller round cutter to stamp the mousse slices into perfect rounds. Spoon the sauce onto the toasts, top with the mousse rounds and serve.

Boneless Buffalo Wings

This recipe was adapted from Eating Well, it is a twist on the traditional wing they have all of the flavor but are actually a healthy treat.  No one will be the wiser, just throw in a generous serving of  vegetables with a lighter version of blue cheese dip and you are good to go. 

3 Tbsp nonfat buttermilk

3 Tbsp hot pepper sauce

3 Tbsp distilled white vinegar, divided

2 lbs chicken tenders

6  Tbsp whole-wheat flour

6 tablespoon cornmeal

1/2 teaspoon cayenne pepper

2 tablespoon canola oil, divided

2 cup peeled carrot sticks

2 cup celery sticks

Spicy Blue Cheese Dip, (recipe follows)

1. Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
2. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
3. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter.
5. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Spicy Blue Cheese Dip

This dip can be used with anything besides this dish and once you taste it it will become a staple to your home and not just for parties.

2/3 cup reduced-fat sour cream

2/3 cup crumbled blue cheese

1 Tbsp distilled white vinegar

1/4 tsp cayenne pepper

1. Whisk sour cream, blue cheese, vinegar, and cayenne in a small bowl.

Texas Hold 'em #H50 Style

I have to admit when Texas meets Hawaii the thought of 
what recipes to serve up is easy, what to write however, just seemed to be a little difficult.  But then I started to think about it more and more and really looked at the title of the show and found something out.   "A' ale Ma'a Wau" (Hawaiian for "Fish Out of Water),  I think it describes how I feel when I bring fingers to keyboard. The words and recipes are in my head but can I get them out to you and hope you understand where I'm coming from.  Or will you find some fun and enjoyment and not feel like a "fish out of water" when reading, or even trying them out. 

So if you have your computer(even a new fancy one) and try doing a search for the National food of Texas, well dang-gone-it if you don't find out it is a good old fashioned piece of brisket, and if you can cook a whole brisket, it's and excuse for a party.  

Of course for a good old fashion brisket you need  a long low

heat from the smoker for that authentic taste.  Well, this recipe has a smoky taste but offers a shorter cooking time right in your oven, so whether its Hawaii or an apartment on the lower east side, you can make this dish. Yes that what I said this recipe can be made anywhere, so it mimics the taste, so you purists don't be hating me.

Texas Brisket

3-1/2 oz liquid smoke flavoring

1/4 cup ketchup

10 oz steak sauce

3 lb beef brisket

1. Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
2. Preheat the oven to 250 degrees F. Let the roast stand at room temperature while the oven preheats to take off some of the chill.
3. Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F. Remove brisket from the oven, and slice across the grain. Serve with sauce.

Texas is known for its amazing barbecues, so of course this grilled Texas-style chicken recipe is out of this world. You may be jumping for joy, heck singing at the top of your lungs for this one. Maybe I'm a little over the top but it is barbecue after all and I'm trying to keep it simple, and fresh.

Texas-Style Barbecued Chicken

2 Tbsp olive oil

1 large yellow onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 cup ketchup

1/2 cup bourbon

1/2 cup canned reduced-sodium chicken broth

1/4 cup molasses

3 Tbsp cider vinegar

1 Tbsp prepared yellow mustard

Zest and juice of 1 lemon (about 2 tsp zest, 4-1/2 tsp juice)

1/4 to 1/2 tsp hot red pepper sauce

1-3 to 3 1/2 lb whole chicken, quartered

1. In a medium saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft about 5 minutes. Add garlic and sauté 2 minutes more.
2. Add ketchup, bourbon, broth, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.
3. Gently pull the skin back from the chicken to expose the flesh but do not tear or remove it. Place in a large self-sealing plastic bag, add half the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.
4. Preheat the grill or broiler. Remove chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature). Cook chicken, turning once, until both sides are browned 15 to 20 minutes. Brush chicken generously with sauce and continue grilling and basting, turning once, until the meat near the thigh bone is no longer pink when cut  25 to 30 minutes more. 
5. Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued chicken.

Note: To broil in the oven, place chicken, skin side down, 7 to 9 inches from the heat and broil 5 minutes more. Turn chicken and continue broiling and basting about 15 minutes more.

Of course what barbecue is not complete without a good rib

sorry gratuitous picture used last week

recipe.   There are so many ways, and arguments to preparing them, this time, really decided to stick with a dry rub.  With this flavorful rub you will find that not only does it bring the heat with cayenne pepper, its tempered by notes of sweetness thanks to the brown sugar.  

Houston Ribs

2 full slabs Baby Back Ribs

4 Tbsp Dijon mustard

Rub:

1/2 cup packed brown sugar

2 tsp seasoning salt

2 tsp black pepper

1-1/2 tsp paprika

1-1/2 tsp lemon pepper

1-1/2 tsp garlic pepper (optional)

1 tsp onion powder

1/4 tsp cayenne pepper

1/2 tspgarlic powder

1/2 tsp grated orange rind

1/4 tsp cumin

1/4 tsp thyme

1. Combine the rub ingredients. Lightly coat the rib meat with mustard; all sides  for Baby Back Ribs. Sprinkle 1/2 cup rub mixture evenly over the ribs. Press into mustard and wrap ribs tightly in aluminum foil.
2. Place the ribs on the grill over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cook the meat covered for 90 minutes.
3. Remove the ribs from foil and sprinkle the remaining rub mixture over the ribs (do not re-wrap in foil). Place the ribs, meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs so they are facing meat side up. Cover grill and continue cooking an additional 10 minutes or until ribs are tender.

Needing a side dish might be thinking about a potato salad, this is not your usual 
mustard mayo potato salad. Then again what about this blog or anything in it is ever usual, but you won't be questioning my decisions, will you?  Okay well What makes this side dish great is the flavors can hold up to any barbecue you can throw down and cool off any of the spices you have going on.  Definitely a dish worth trying.  

Texas Mustard Potato Salad

6 large potatoes - peeled

3 eggs 

1 onion, finely chopped

2 stalks celery, diced

3 tsp sweet pickle relish

1/4 cup chopped red bell pepper

2 Tbsp prepared mustard

3 Tbsp Mayonaise or salad dressing

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

When you need to bring it home with a dish that will satisfy

all and just knock it out of the park well let's just face it anything you add bacon and maple syrup too has to be amazing.  These beans will become the quintessential side dish no matter the time of the year, or time zone you are in. This is a guaranteed home run.

Tangy Maple Baked Beans 

with 

Applewood Smoked Bacon

 4 thick strips applewood smoked bacon, diced

1 Tbsp canola oil

1 red onion, cut into small dice

1 green pepper, diced

Kosher salt and freshly cracked black pepper

5 cans (14- 1/2oz) great Northern beans, drained and rinsed

1- 1/2 cups Carolina-style barbecue sauce

1 cup maple syrup

1/2 cup cider vinegar

4 Tbsp whole grain mustard

1. In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes. 
2. Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. 
3. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. 
4. Just before serving, adjust the seasoning with salt and pepper.

Texas Hurricane

If anything is for sure a hurricane is known for knocking you down, well this cocktail if not treated right might be able to to the same thing to you as well, no Texas Ranger or Super Seal required.   Though like these guys you might just double check the recipe before proceeding.  

1 cup crushed ice

1 oz rum

1 oz coconut flavored rum

1 oz vodka

1 oz gin

1 oz triple sec (orange-flavored

liqueur)

2 oz orange juice

1 oz pineapple juice

1 oz grenadine syrup

1 oz 151 proof rum

1 orange slice (opt)

1 lime slice (opt)

1 maraschino cherry (opt)

1. Fill a hurricane glass with ice. Pour in the rum, coconut rum, vodka, gin, triple sec, orange juice, pineapple juice, and grenadine. 
2. Stir well with a bar spoon, then pour the 151 rum over the back of the spoon to float the liquor on top of the drink. Garnish the glass with orange, lime, and a cherry.
3. Sip with a straw from the bottom for a 'sneak up on you' punch or sip from the top for a 'knock you down' twister.

Texas Rattlesnake 

The “Texas Rattlesnake” well what else would you pair with a ranger who has  a no bull attitude.  The 411 on this cocktail is no rattlesnake is harmed to produce it.  Yet this little darling does have a bite. 

4 part Yukon Jack Canadian whisky

2 part cherry brandy

4 part Southern Comfort peach liqueur

4 splash sweet and sour mix

1. Mix all ingredients and Shake well. Sweet at first, with a bite at the end.

Classic Texas Margarita

A classic is always a classic, and with Texas as tequila territory, naturally the Margarita holds claim as the state’s unofficial cocktail.  With a taste profile somewhere between the classic original and a Texas-style margarita, this tasty cocktail will win you over but make it known it is still king of the road. 

Sweet & Sour Mix

1/2 cup lime juice 

1/2 cup lemon juice 

1/2 cup orange juice 

 1/3 cup granulated sugar

1/2 cup water, hot

Margarita:

4 parts sweet & sour mix (from above)

2 parts 100% agave tequila

1 part Cointreau

1. Sweet & Sour mix: sugar and water in bowl then cool before mixing in with juices. Add in hand-squeezed lime, lemon and orange juices. This mix can be stored in refrigerator for one week.
2. Margarita: mix 4 parts sweet & sour mix, 2 parts tequila and 1 part Cointreau. Serve on the rocks.