Spicy Grilled Brisket

This brisket comes from Bouchard Farm II (http://bouchardbeef.weebly.com/). This cut was done just right, even thickness, just enough fat layer and a good weight, about 3.5 lbs. As with any low and slow, grass-fed beef cooking, you need to adjust your time table and be somewhat flexible. You can easily do this in the oven, the key temperature is about 300 degrees F.

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This spice mixture makes more then you need for this recipe, but stores well  and I am sure you will find many other ways to use it. It is a blend that tweaked for sometime, as there are several different Berbere powder combinations, but this worked well for me. Toss some fresh shrimp in about 1 tbsp. or so, sauté until crisp in oil/butter combo, throw over fresh lettuce with a garlic yogurt dressing, quick easy dinner!
You will see I use this a few times! Don't forget to check out Little Falls co-op for these spices!!

2 tbsp. paprika
1 1/2  tbsp.ground cardamom (the co-op has the seed, just grind them yourself in a coffee grinder, just don't use it for coffee!!)
1 1/2 tbsp. ground coriander
1 tbsp. ground fenugreek (co-op carries the seed!!)
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground turmeric
1 tbsp. fresh ground black pepper
1 tbsp. kosher or sea salt
3 tsp. cayenne pepper (more or less to taste)
1/2 tsp. ground cloves

Place in a dry skillet over md/low heat, stir to combine well. Heat slowly, just until the blend becomes fragrant. Remove from heat allow to cool. Store in a glass container for up to 6 months. You can use this as is or add olive oil to blend into a paste, brush on a chicken (don't forget to put some under the skin) then roast on the grill.

For the brisket: you will need about a 3.5 - 4 # Brisket and 2 tbsp. of the spice blend and add an additional tsp. of ground cinnamon, stir to combine. Rub this all over the brisket, generously. Really rub it in. Place the brisket on a platter, refrigerate uncovered overnight.***

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Bring the brisket to room temperature for about an hour before placing it on the grill. For the basting glaze you will need:

1 c Saranac Chocolate Lager (if you don't have this, then use a lager and add 2 tbsp. baking cocoa to the rub mixture)***
3/4 c brown sugar
1/3 c maple syrup http://shawsmapleproducts.com/ grade A or B
2 tbsp. balsamic vinegar
a good pinch of sea salt

In a pan over medium add all the above EXCEPT the salt. Whisk to combine well. Bring to a boil, then lower to a simmer, continue to simmer until reduced by 1/3. (As this cools it will become more syrupy.) Remove from heat stir in sea salt, allow to cool.

Preheat grill on high for 10-15 minutes. Lightly drizzle the brisket with olive oil. If you have three burners, turn the middle one off, lower the outer two to med low. Close the lid, cook for 20-25 minutes, flip. Let roast for about 2 1/2 hours.

After 2 1/2 hours start basting with glaze every 15 minutes for 1 hour. Meanwhile, prepare foil that will wrap the brisket completely; set aside.

Place brisket on foil, add 2 tbsp. water on the bottom, wrap well. Return to the grill, adjust heat to medium and continue to roast for at least another hour. Remove from heat, allow to rest for 30 minutes.

Slice thin, serve with a bun or on flat bread, with leftover glaze for extra dipping sauce! Yum! Half of this Brisket should very easily feed 4 people. Dice the remaining half, add diced potatoes, sauté in lard until crisp and make a spicy Hash. A poached egg, toast, fruit and coffee you have one heck of a Sunday morning breakfast!

Mayonaise

I am not a fan of mayonnaise, well not store bought anyway. Making your own is, easy, better for you and well, opens the door for mayo adventures! Get the basic down, then you can make ...well endless flavors! In this recipe I used duck eggs, you can follow this recipe and use chicken eggs as well. The duck eggs make a wonderfully thick creamy mayo. And depending on the oil you use, it will only cost about $ 3.00 to make 2 cups! This is so flavorful, you don't need much, you have control over what goes into it and it will keep refrigerated about 2 weeks.

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2 eggs (duck or chicken) Slate Creek Farm has great duck eggs!
2 c oil (I use a 50/50 combo of Extra virgin olive oil and Grapeseed oil)
1 tsp Dijon mustard
1 tbap lemon juice
kosher or sea salt and fresh ground pepper (most times I use Black pepper, but white pepper is great!)



In a bowl of a food processor or blender (and if you are brave a bowl and whisk!!)
Crack the eggs into the bowl, add a pinch of salt and a good crank of pepper, lemon juice and the mustard.

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Give it a whirl for 30-45 seconds or work that arm muscle and whisk away!! (all the kneading I do making breads, the hand whisk is the last thing I want to do ha!)

 

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With the machine running slowly and in a steady stream add the oil. Pour for 30 seconds, stop pouring for 10 seconds (leave the machine running). Repeat this until about half of the oil is gone.

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Sorry for bad photo here, who know it would be so hard to pour with one hand and try to take a photo with the other!! haha but you get the idea!

Once half the oil is in, you can just continue to pour in a steady stream, until desired thickness is reached. (the duck eggs only needed about 1 1/2 c of oil) Stop the machine, scrape down, taste and adjust seasoning as needed.

Now is when you would add in any extras: chopped fresh basil (maybe basil and sundried tomatoes!), chives, scallions, my new fav, green (spring) garlic!!, rosemary, thyme, tarragon, lemon balm.....or use several herb!

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TADA!!!

Fresh Greens, Chickpeas and Pasta

I am by no means a "meatless Monday" type of person, with that said, I am a lover of all the fresh produce available through the season! I call it my "Veg- more-meal", I don't pick any particular day! You notice I said meal not day, that is because I will use left meat as a protein source with at least one meal. I try to do a  "Veg-more-meal" every day, could be breakfast, lunch or dinner! A few things happen, I stretch the dollar, so now I can buy more of that wonderful local grown meat/poultry/pork, (personally, I think we have the BEST meat farmers!) which by the way, has such wonderful flavor you really know what these meats should taste like!

When you purchase veggies at the market, they can become part of a "go-to-quick" meal later in the week. So buy two or more of the same item, cook one time, reserve equal portions for later uses in the week, stored in the refrigerator. Beans (red, black, chick pea etc.), pasta, lentils also, cook these up once a week to have on hand for later. Every Sunday I am simmering away a pot of dried beans of some sort, yes dried they really take little effort, I don't have any of that slimy stuff (what is that?) and I can flavor my beans if want, with rosemary, thyme, garlic, well you get the idea.

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2 c of your favorite pasta, cooked al dente

1 c cooked chickpeas

1lb fresh mix greens rinse and chopped roughly

2-3 garlic cloves, minced

pinch of hot pepper flakes

s/p

olive oil

1 tbsp. butter

Haloumi Cheese, cubed (https://www.facebook.com/pages/Three-Village-Cheese-Co/137550649698754?fref=ts)

 



In a large skillet, heat 2 tbsp. olive oil and 1 tbsp. butter over med/high heat. Add in the chickpeas, toss to coat and fry until just golden and crisp. Remove to a platter, set aside.

Add 1 tbsp. oil to the pan and the garlic, lower heat to med/low, taking care not to burn the garlic, sauté -12 minutes. Add the chopped greens and pepper flakes, toss to coat, season with salt and pepper, drizzle with a little more oil. Cook until just soft and have taken on a beautiful green color.

Add the pasta and chickpeas to the pan, stir to combine. Taste and adjust seasonings if necessary, add in cubed cheese and cook for another 5 minutes or so over medium heat. You are not looking to melt the cheese, rather warm it through. Give one final drizzle of olive oil.

Got leftovers? Make a frittata!

Farmer Market Dinner

I am so excited that the farmer market season is up and running! I just savored such a delightful dinner, that was 100% from the Herkimer Farmers Market at Harc! 

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4 Duck eggs (https://www.facebook.com/SlateCreekFarm?fref=ts)
Fresh Sprouts (https://www.facebook.com/FireSeedFarm?fref=ts)
Cattails (https://www.facebook.com/FireSeedFarm?fref=ts), diced
1 lb. Chorizo (https://www.facebook.com/BouchardFarmII?fref=ts)
1 loaf sourdough cracked wheat (or your favorite)(https://www.facebook.com/CatsCreationsbakedgoods)
2 tbsp. vinegar
butter
s/p

In a cast iron skillet (or grill) the chorizo in 2 tbsp. olive oil over medium heat until browned and cooked through.

 In a separate skillet heat 2 tbsp. butter over medium/high heat, until the butter just starts to brown. Add in cattails, season with salt and pepper. Cook until well caramelized.

Lightly toast the bread. Place on serving plate and top with a healthy handful of sprouts.

In a 3 qt. sauce pan, bring water to a gentle simmer over medium heat. Crack eggs into 4 small Pyrex dishes. Add the vinegar to the simmering water, using the handle of a wooden spoon, start to swirl the water, then gently pour in one egg, continue to swirl for another 10 seconds. Cook the egg for 2-3 minutes. Remove with a slotted spoon, tap the bottom of spoon on a towel to remove excess water.
Repeat with remaining eggs (no need to add any more vinegar).

Place 1 egg on bed of sprouts, slice the chorizo. Divide the chorizo and cattails equally among the plates.