DAILY RECIPE :JUNE 28TH TEXAS OVEN-ROASTED BEEF BRISKET

Texas Oven-Roasted Beef Brisket




Cook Time:4 hr
Serves:
10 servings.
Ingredients
•2 tablespoons chili powder
•2 teaspoons salt
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon ground black pepper
•1 tablespoon sugar
•2 teaspoons dry mustard
•1 bay leaf, crushed
•4 pounds beef brisket, trimmed
•1 1/2 cups beef stock
1teaspoon of cayenne pepper(option) if you want to add a little heat
Directions
Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub.Place in a plastic bag and refrigerate for atlease 2 hours and then Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

DAILY RECIPE JUNE 28TH: REFRIGERATOR KOSHER GARLIC-DILL PICKLES

These are the same Pickles my Dad use to make, our family loved them

Refrigerator Kosher Garlic-Dill Pickles







Ingredients
•6 cups water (I use distilled bottled water)
•1/4 cup kosher salt(use only kosher salt)
•2 tablespoons white vinegar
•2 lbs small cucumbers, thoroughly scrubbed
•1/3-1/2 cup coarsely chopped fresh dil (for a stronger dill flavor increase to 3/4 cup)
•8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
•8 whole black peppercorns
Directions
1.1
Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.
2.2
Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.
3.3
Remove from heat; cool to room temperature.
4.4
Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.
5.5
Store, covered in the the refrigerator.
6.6
The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).
7.7
**NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.

DAILY RECIPE JUNE 22ND: TOMATO BASIL ORZO SOUP

Tomato Basil with Orzo Soup

MAKES 13 cups ACTIVE TIME: 25 min TOTAL TIME: 35 min
1 pkg (8 oz) Mirepoix( 1 c, celery, carrotts and onions)
2 Tbsp Basting Oil
1 Tbsp chopped Garlic
1 can (28 oz) Roma Tomatoes with Basil
1 can (28 oz) Crushed Tomatoes with Italian Herbs
1 carton (32 oz) Food Vegetable Culinary Stock
Sea Salt and cracked black pepper
2 roasted red peppers , 1/4-inch dice
1 cup Orzo Pasta
1 cup Light Cream
2 Tbsp chopped fresh basil




1.Add mirepoix and basting oil to large stockpot on MEDIUM-HIGH. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.

2.Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper.

3.Add red peppers and pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.

4.Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to cream to slowly raise cream temperature. Add cream mixture to soup; fold in basil. Ladle into warmed bowls to serve.

DAILY RECIPE JUNE 11TH CAMPANELLE PASTA SALAD

.
Campanelle Pasta Salad

Recipe courtesy Giada De Laurentiis

.Prep Time:10 minInactive Prep Time:--Cook Time:16 minLevel:
EasyServes:
4 to 6 servings. Ingredients
•1 pound campanelle pasta
•1/4 cup extra-virgin olive oil, plus 1/4 cup
•1 small or 1/2 medium red onion, chopped
•2 cloves garlic, minced
•1 (6-ounce) can Italian tuna in oil, such as Flott, drained
•1 pint (2 cups) cherry tomatoes, halved
•8 ounces frozen artichoke hearts, thawed and quartered
•2 tablespoons capers, rinsed and drained
•2 tablespoons chopped fresh thyme leaves
•1/4 cup chopped fresh flat-leaf parsley
•Kosher salt and freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.


In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.