The Menu
Texas-Style Beef Brisket
Baked Beans
Spicy Sweet Potato Salad
Goats' Cheese Scones
COCONUT CHIFFON CAKE
The Recipes
Texas-Style Beef Brisket
Serves 10
6-8 lbs. boneless beef brisket
3/4 cup onion, finely chopped
2 tsp. paprika
1/2 tsp. freshly ground black pepper
1/2 cup water
2 cups prepared steak sauce
1/2 cup onion, finely chopped
2 Tbsp. butter
1 cup catsup
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
Trim fat from brisket to 1/4-inch.
Combine 3/4-cup onion, paprika and black pepper. Rub mixture evenly over surface of brisket.
Place brisket, fat side up, in large disposable pan. Add ½-cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.)
Close cover on grill and cook 5 hours, turning brisket over every 1-1/2 hours. With a baster, remove fat as it accumulates in pan. Add additional 1/2-cup water to pan, as needed. Add briquets as needed to keep coals at a very low temperature.
Remove foil from pan. Remove brisket and place on grid directly over very low coals. Remove and reserve 1-cup of the pan drippings. Mix remaining pan drippings with 1-cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.
Meanwhile, cook ½-cup finely chopped onion in the butter until tender. Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket.
TIP: If you prefer, you may cook the brisket in the oven for 5 hours and 275°F and then finish on the grill.
Baked Beans
serves 10
* 6 2/3 slices bacon
* 5 tablespoons drippings
* 7/8 cup onion, chopped
* 3 1/3 (16 ounce) cans pork and beans in tomato sauce
* 3 1/3 tablespoons brown sugar
* 3 1/3 tablespoons catsup
* 1 2/3 tablespoons Worcestershire sauce
* 1 2/3 tablespoons prepared mustard
Cook bacon till crisp.
Remove bacon, reserving about 3 Tbsp drippings in skillet. Drain and crumble bacon; set aside. Cook chopped onion in reserved drippings till tender.
Stir in two cans pork and beans in tomato sauce, brown sugar, catsup, Worcestershire sauce, and prepared mustard.
Turn into a 1 1/2 quart casserole. Bake, uncovered, in a 350 degree oven for 1 1/2 to 1 3/4 hours, or cook in the microwave oven on HI for 10 to 12 minutes.
Stir 1/2 way through cooking time, Top with bacon.
Let stand a few minutes before serving.
Spicy Sweet Potato Salad
serves 10
It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.
2-1/2 sweet potatoes
1-1/4 pounds red potatoes
1-1/4 pounds Yukon Gold potatoes
1-1/4 large red onion
2-1/2 teaspoons salt
1-1/4 cloves garlic, minced
1-1/4 jalapeno pepper, seeded and minced
1/4 cup and 1 tablespoon fresh lemon juice
1-1/4 cups mayonnaise
1 tablespoon and 3/4 teaspoon curry powder
1/4 cup and 1 tablespoon chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.
Per Serving
Calories: 337* Total Fat: 22.1g* Cholesterol: 16mg* Sodium: 749mg* Total Carbs: 33.3g
*Dietary Fiber: 3.4g* Protein: 3.3g
Goats' Cheese Scones
Makes 7--Double this recipe for this menu
Source: "Country Kitchen 2007-07"
Copyright: "2005 Kelsey Publishing Group; ISSN 1746 0034"
8 ounces self-raising flour -- (225g)
1 teaspoon baking powder
1/2 teaspoon salt -- **see note
2 ounces Goats' Butter -- (50g)
4 ounces Goats' Cheese -- finely grated (100g)
4 tablespoons Goats' milk natural yogurt
**Formatter's Note: the actual number of tsp was represented by a ? mark -- I guessed at a 1/2. So beware when making these.
Preheat oven to 400 degrees F (200 degrees C, gas 6). Lightly grease a baking sheet.
Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub it in with your fingertips until the mixture looks line fine breadcrumbs. Reserve 2 tablespoons of the grated cheese, and stir the rest into the mixture. Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. (There should be some of the mixture left). Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly for a few moments.
Roll out the dough to a thickness of 1 inch (2.5cm). Use a 2 inch (5cm) cutter to stamp out 7 rounds -- avoid twisting the cutter as this prevents the scones from rising well. Re-roll the trimmings to cut out 3 more rounds.
Place the scones on a baking sheet, brush with the remaining milk mixture and sprinkle with the reserved cheese. Bake for about 12 minutes until well risen and golden brown. Transfer to a wire rack. Leave to cool slightly before serving.
Tip:
For a herby flavor, add teaspoons of mixed dried herbs to the flour; if you like mustard, stir 2 teaspoons of grainy mustard into the yogurt mixture; if you like chili, add a pinch of dried chili flakes to the rubbed-in mixture before adding the liquid.
Per Serving (excluding unknown items):
trace Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 222mg Sodium.
Exchanges: 0 Other Carbohydrates.
COCONUT CHIFFON CAKE
MAKES 12 SERVINGS.
CAKE
Whites from 6 large eggs, room temp
1/2 tsp cream of tartar
1/4 cup sugar
1 box white cake mix
14 oz can lite unsweetened coconut milk
1 tbs oil
2 tsp coconut extract
18 drops liquid yellow food color
COCONUT FROSTING
3/4 cup each cream cheese frosting and marshmallow creme
1 1/2 cups sweetened flaked coconut
HEAT oven to 325 degrees F. 10 inch tube pan with removable core and bottom.
CAKE:
Beat egg whites and cream of tartar in bowl until soft peaks form. Beat in sugar until incorporated. Continue to beat until stiff shiny peaks form. In 2nd bowl, beat remaining cake ingredients until blended. Continue to beat until smooth.
ADD egg whites to top of batter and fold in until combined. Scrape batter into ungreased pan, smooth top and tap pan a few times. BAKE 1 hour or until done. Invert pan onto its core on counter top and cool cake completely.
LOOSEN cake around sides of pan and core with a knife. Lift cake from pan sides by the tube. Cut away cake from pan bottom and invert onto a rack, then immediately re invert cake right side up on a serving plate.
FROSTING:
Fold cream cheese frosting and marshmallow cream together in a bowl until blended. Spread over cake. Cover frosting with coconut, gently pressing to adhere.
Texas-Style Beef Brisket
Baked Beans
Spicy Sweet Potato Salad
Goats' Cheese Scones
COCONUT CHIFFON CAKE
The Recipes
Texas-Style Beef Brisket
Serves 10
6-8 lbs. boneless beef brisket
3/4 cup onion, finely chopped
2 tsp. paprika
1/2 tsp. freshly ground black pepper
1/2 cup water
Advertisement:
2 cups prepared steak sauce
1/2 cup onion, finely chopped
2 Tbsp. butter
1 cup catsup
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
Trim fat from brisket to 1/4-inch.
Combine 3/4-cup onion, paprika and black pepper. Rub mixture evenly over surface of brisket.
Place brisket, fat side up, in large disposable pan. Add ½-cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.)
Close cover on grill and cook 5 hours, turning brisket over every 1-1/2 hours. With a baster, remove fat as it accumulates in pan. Add additional 1/2-cup water to pan, as needed. Add briquets as needed to keep coals at a very low temperature.
Remove foil from pan. Remove brisket and place on grid directly over very low coals. Remove and reserve 1-cup of the pan drippings. Mix remaining pan drippings with 1-cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.
Meanwhile, cook ½-cup finely chopped onion in the butter until tender. Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket.
TIP: If you prefer, you may cook the brisket in the oven for 5 hours and 275°F and then finish on the grill.
Baked Beans
serves 10
* 6 2/3 slices bacon
* 5 tablespoons drippings
* 7/8 cup onion, chopped
* 3 1/3 (16 ounce) cans pork and beans in tomato sauce
* 3 1/3 tablespoons brown sugar
* 3 1/3 tablespoons catsup
* 1 2/3 tablespoons Worcestershire sauce
* 1 2/3 tablespoons prepared mustard
Cook bacon till crisp.
Remove bacon, reserving about 3 Tbsp drippings in skillet. Drain and crumble bacon; set aside. Cook chopped onion in reserved drippings till tender.
Stir in two cans pork and beans in tomato sauce, brown sugar, catsup, Worcestershire sauce, and prepared mustard.
Turn into a 1 1/2 quart casserole. Bake, uncovered, in a 350 degree oven for 1 1/2 to 1 3/4 hours, or cook in the microwave oven on HI for 10 to 12 minutes.
Stir 1/2 way through cooking time, Top with bacon.
Let stand a few minutes before serving.
Spicy Sweet Potato Salad
serves 10
It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.
2-1/2 sweet potatoes
1-1/4 pounds red potatoes
1-1/4 pounds Yukon Gold potatoes
1-1/4 large red onion
2-1/2 teaspoons salt
1-1/4 cloves garlic, minced
1-1/4 jalapeno pepper, seeded and minced
1/4 cup and 1 tablespoon fresh lemon juice
1-1/4 cups mayonnaise
1 tablespoon and 3/4 teaspoon curry powder
1/4 cup and 1 tablespoon chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1. Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
2. Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
3. Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.
Per Serving
Calories: 337* Total Fat: 22.1g* Cholesterol: 16mg* Sodium: 749mg* Total Carbs: 33.3g
*Dietary Fiber: 3.4g* Protein: 3.3g
Goats' Cheese Scones
Makes 7--Double this recipe for this menu
Source: "Country Kitchen 2007-07"
Copyright: "2005 Kelsey Publishing Group; ISSN 1746 0034"
8 ounces self-raising flour -- (225g)
1 teaspoon baking powder
1/2 teaspoon salt -- **see note
2 ounces Goats' Butter -- (50g)
4 ounces Goats' Cheese -- finely grated (100g)
4 tablespoons Goats' milk natural yogurt
**Formatter's Note: the actual number of tsp was represented by a ? mark -- I guessed at a 1/2. So beware when making these.
Preheat oven to 400 degrees F (200 degrees C, gas 6). Lightly grease a baking sheet.
Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub it in with your fingertips until the mixture looks line fine breadcrumbs. Reserve 2 tablespoons of the grated cheese, and stir the rest into the mixture. Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. (There should be some of the mixture left). Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly for a few moments.
Roll out the dough to a thickness of 1 inch (2.5cm). Use a 2 inch (5cm) cutter to stamp out 7 rounds -- avoid twisting the cutter as this prevents the scones from rising well. Re-roll the trimmings to cut out 3 more rounds.
Place the scones on a baking sheet, brush with the remaining milk mixture and sprinkle with the reserved cheese. Bake for about 12 minutes until well risen and golden brown. Transfer to a wire rack. Leave to cool slightly before serving.
Tip:
For a herby flavor, add teaspoons of mixed dried herbs to the flour; if you like mustard, stir 2 teaspoons of grainy mustard into the yogurt mixture; if you like chili, add a pinch of dried chili flakes to the rubbed-in mixture before adding the liquid.
Per Serving (excluding unknown items):
trace Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 222mg Sodium.
Exchanges: 0 Other Carbohydrates.
COCONUT CHIFFON CAKE
MAKES 12 SERVINGS.
CAKE
Whites from 6 large eggs, room temp
1/2 tsp cream of tartar
1/4 cup sugar
1 box white cake mix
14 oz can lite unsweetened coconut milk
1 tbs oil
2 tsp coconut extract
18 drops liquid yellow food color
COCONUT FROSTING
3/4 cup each cream cheese frosting and marshmallow creme
1 1/2 cups sweetened flaked coconut
HEAT oven to 325 degrees F. 10 inch tube pan with removable core and bottom.
CAKE:
Beat egg whites and cream of tartar in bowl until soft peaks form. Beat in sugar until incorporated. Continue to beat until stiff shiny peaks form. In 2nd bowl, beat remaining cake ingredients until blended. Continue to beat until smooth.
ADD egg whites to top of batter and fold in until combined. Scrape batter into ungreased pan, smooth top and tap pan a few times. BAKE 1 hour or until done. Invert pan onto its core on counter top and cool cake completely.
LOOSEN cake around sides of pan and core with a knife. Lift cake from pan sides by the tube. Cut away cake from pan bottom and invert onto a rack, then immediately re invert cake right side up on a serving plate.
FROSTING:
Fold cream cheese frosting and marshmallow cream together in a bowl until blended. Spread over cake. Cover frosting with coconut, gently pressing to adhere.