Corned Beef Brisket

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
2 cinnamon sticks, broken into several pieces
1 teaspoon mustard seeds
2 teaspoons black peppercorns
10 whole cloves
10 whole allspice berries
10 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
1 bag of ice
1 (4 to 5 pound) beef brisket, trimmed
1  onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Beer Braised Brisket With Horseradish Gravy

4 slices of bacon, chopped

1 (2-pound) beef brisket

Favorite cajun seasoning

2 large onions, sliced thinly

4 cloves garlic, smashed

2 tablespoons tomato paste

1 (12-ounce) bottle beer, I use Shock Top

1 cup beef broth

2 carrots, cut crosswise into 1 1/2-inch-thick pieces

1 boiling potato, cut into 1-inch pieces

1 turnip, cut into 1-inch pieces

1 Bay Leaf

1/2 cup minced fresh parsley leaves

In a Dutch oven, cook bacon in 1 tablespoon water over moderate heat until crisp. Transfer to paper towels to drain. Pat brisket dry and season with salt, pepper and Cajun seasoning. Brown in bacon fat. Transfer brisket to platter. Add the onions to the Dutch oven and cook until softened, about 8 minutes. Add the garlic and tomato paste. Cook 1 minute more. Add beer, broth, Bay leaf and bacon bits. Bring to a boil then reduce heat to simmer. Braise the brisket, covered, in the oven for 2 to 3 hours. Add carrots, potatoes and turnips for the last 45 minutes.

Remove the vegetables and brisket from the dutch oven with a slotted spoon and set a side covered to keep warm. Discard bay leaf. Pour liquid into a bowl. Melt 1 Tbs butter on medium and add 1 Tbs flour. When flour is just about blond in color, add 1-2 Tbs horseradish and cook 1 minute. Add Liquid back to the dutch oven and bring to a boil a turn to low.

I like to take the veggies and lay on a baking sheet with a little olive oil and top with Parmesan chess and place under a broiler just long enough to lightly brown the cheese.

Slice the brisket across the grain and serve topped with gravy with the veggies and rice on the side. Of course you can gravy them up as well!

MOUSSAKA

This recipe makes two casseroles.  Also this is not a quickie!!

Ingredients:

     3-4 eggplants, about 4 lbs. total

     1 lb. potatoes

     1 1/2 lbs. ground beef (or lamb)

     2 large onions, finely diced

     2 cloves garlic, minced

     1/2 cup red wine

     1/4 cup chopped fresh parsley

     1 tsp. ground cinnamon

     1/4 tsp. ground allspice

     1 cup tomato puree (or crushed tomatoes)

     2 tbsp. tomato paste

     1 tsp. sugar

     Salt and pepper to taste

     2 cups plain breadcrumbs

     8 egg whites, lightly beaten (reserve yolks for bechamel)

     1 cup grated Kefalotyri or Parmesan cheese

 Bechamel Sauce:

 1 cup salted butter (2 sticks)
 1 cup flour
 4 cups milk, warmed
 8 egg yolks, lightly beaten
 Pinch of ground nutmeg

Preparation:
Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:

In a large saute pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:

In a medium sauce pan melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir a small amount into beaten egg yolks to temper. Add the tempered egg yokes and pinch of nutmeg back to the pan. Return to heat and stir until sauce thickens.
Assemble the Moussaka:

Lightly grease 2 casserole dished. Sprinkle the bottom of the dishes with breadcrumbs. Leaving a 1/4 inch space around the edges of the dish, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the bechamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the bechamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the bechamel sauce and refrigerate. Make the bechamel sauce right before you intend to bake it.

Crock Pot Fajitas

1 1/2 pounds beef flank steak

1 large onion, quartered and sliced

1 sweet bell pepper, cut into thin slices

1 jalapeno pepper, seeded and chopped

1 tablespoon chopped cilantro

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1 cup chopped tomatoes

12 flour tortillas

Optional Toppings:

Sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced black olives, etc.

Cut flank steak into 6 portions. Combine meat, onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander and salt in slow cooker. Add tomatoes; cover and cook on LOW for 8 to 9 hours.

Remove beef from slow cooker and slice into bite size pieces. 

Return meat to slow cooker. Stir. For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.

My favorite burger

2 pounds lean ground beef

1/2 pound lean ground pork

1 tablespoon snipped fresh chives

Salt and black pepper to taste

2 tablespoons soy sauce

1 tablespoon olive oil

4 to 6 tablespoons crumbled blue cheese

1 ripe avocado sliced into 8 slices

8 slices bacon

4 slices of tomato

Lettuce

Sliced onion for sautéing (about 1/2 medium onion)

Cilantro mayo:
3⁄4 cup  mayo
3⁄4 cup loosely packed cilantro leaves finely chopped
1 tablespoon fresh lemon or lime juice
1 teaspoon light soy sauce
1 or 2 small cloves of garlic minced

4 Burger buns

Combine all the ingredients for mayo and set in the fridge.

Combine the beef, pork, chives, salt, pepper, soy sauce and olive oil in a large mixing bowl and mix well. Shape the mixture into 4 patties. Then, make a pocket in the center of each patty and fill each with a tablespoon of the blue cheese. Close the pocket by pinching the meat together. Grill each Patty about 5 minutes on each side, Do not press them flat . This can be done in a skillet also.

While the burgers are cooking in a skillet or grill, cook bacon to desired texture, pour off some of the drippings and add onions and sauté until lightly brown. Place buns on the grill or in the oven, lightly toast.

To complete burger, spread some of the mayo on each side of the bun. Place a patty with some sautéed onions on the bottom bun, top with two slices of Bacon, 2 slices of avocado, tomato and lettuce. Slap on the lid and enjoy.

Country Fried Steaks

  1 cup vegetable oil

    1 pound round steak, cut into 4 (4-ounce) pieces

    Salt

    Freshly ground black pepper

    1 egg, beaten

    3 cups milk

    1/4 cup buttermilk

    1 1/2 cups plus 3 tablespoons all-purpose flour

Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the steak. Season the steak with salt and pepper. Combine the egg with 3 the buttermilk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.

Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it.

Add the steaks back to the gravy and turn the heat down to the lowest setting. Let cook on low for at least one hour, the longer the better. Check often adding milk or water if needed. After cooking low and slow taste and add any needed seasoning.  Serve the fried steak and gravy with mashed potatoes and green beans and Homemade biscuits.

Meat Balls

1 pound ground round

4 ounces favorite dried bread crumbs

4 large eggs

1/2 cup whole milk

3/4 cup grated Romano

1/2 medium grated onion

2 cloves finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

Grillades

This is one of my Grillades recipes (pronounced GREE-yahds). I posted this one as I use a cornstarch thickener and not a roux, But if you want, by all means make a roux in a small sauce pan.

2 lbs. round steak

2 teaspoons kosher salt

1/4 teaspoon cayenne pepper

1/2 Cup flour seasoned

2 Tablespoons creole seasoning

3 Tablespoons vegetable oil

3 Tablespoons unsalted butter

2 Medium onions, Julienned

1 red bell pepper, Julienned

2 Ribs celery, Julienned

3 cloves garlic, Chopped

2 Cups beef stock

3 Tbsp. Worcestershire sauce

2 Cups tomatoes, Chopped

2 fresh bay leaves

1 Tablespoons red wine vinegar shopping list

Crystal hot sauce to taste

1 Tablespoon corn Starch (whisked together with 1 Tablespoon water)

1/4 cup flat leaf parsley, chopped

1/2 cup green onions, thinly sliced on the bias

salt & pepper to taste

Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the grillades with the salt & cayenne pepper. Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess.

 In a cast iron Dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning. Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat.

Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Worcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot. Submerge the Grillades in the sauce and simmer for about 1 ½ hours or until they're very tender.

 When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the corn starch mixture and whisk until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound Grits on 4 heated plates and divide the steaks on top Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately. This can also be served with rice.