jewel mlnarik

Place beets in a large pot and bring to a boil. Once boiling, reduce heat to medium and simmer until beets are tender, about 30 minutes. Drain, then peel under cold running water.  Set aside to cool.  Trim the tops off the fennel and slice bulbs in half lengthwise. Remove core and slice bulbs lengthwise in 1/4-inch-thick strips.  Return the large pot to the stove, add olive oil and butter/butter substitute.  Once hot, add fennel, season well with salt and pepper, stirring occasionally, until just tender, about 5 minutes.  Add vermouth, mustard and lemon juice and bring to a simmer. Meanwhile, slice peeled beets into 1/4-inch-thick rounds. Add beets to the pot and cook until warmed through, about another 5 minutes. Stir in herbs, taste, and adjust seasoning as desired.

Kale Crostini

• 12 1/2 in. thick italian bread slices (each slice about 2×3 in.)
• 8 tbsp. olive oil
• 5 large garlic cloves, 1 halved and 4 minced
• 1/2 tsp dried crushed red pepper
• 1 lb. kale, thick ribs and stems removed, leaves sliced
• 3 1/2 cups veggie broth

Preparation:

Preheat oven to 375 F. Brush bread slices with 2 tbsp. olive oil; arrange bread on baking sheet.  Bake until beginning to color, about 5 mins.  Rub toasts with halved garlic.

Heat 4 tbsp. olive oil in heavy large pot over med. – high heat.  Add minced garlic and red pepper flakes, stir 30 seconds.  Add kale and broth and bring to boil.  Reduce heat, cover and simmer 15 mins.  Uncover and continue to simmer until the kale is tender and broth evaporated, stirring often, about 15 mins.  Salt and pepper to taste.  Top toasts with kale.  Drizzle with remaining olive and oil and serve.

Fresh Cranberry Sauce

• 2 c. fresh, local cranberries
• 6 tbsp. raisins
• 6 oz. frozen apple juice, undiluted
• 1/2 tsp. grated orange rind
• 1 tsp fresh, grated ginger

Preparation:

Combine all ingredients in a saucepan.  Simmer gently until cranberries are all popped.  You can make this ahead of time and re-warn or serve chilled.

I snagged this recipe from Blackbird Wine Shop’s newsletter.

When it comes to BBQ, I look to Billy Stubbs Texas Pit Master. He is my own mentor when it comes to grillin’, smokin’, chillin’. Stubbs schooled me in the way of the sauce like the Black Obi Wan Kenobi. I went with it. On faith. It works.

Traditionally, Texas barbecue is served with a homemade barbecue sauce, usually served warm. Below is a simple recipe for a Texas style barbecue sauce. This type sauce is usually a table condiment as opposed to a sauce used to baste the meat while cooking.

Ingredients

• 16 oz can tomato sauce
• 1/2 cup (4 oz) water
• 1/4 cup (2 oz) vinegar
• 2 tbs brown sugar
• 1/2 fresh onion – pureed or 2 tbs onion powder
• 2-4 fresh garlic pods or 1 tbs minced garlic-pureed, or 1 tbs garlic powder

• 2 tbs Worcestershire sauce
• 1 tbs coarse black pepper
• 1 tbs Paprika
• 1 tsp Tobasco sauce
• 1 tsp chili powder
• 1 tsp dry mustard
• 1 tsp liquid smoke
• 1 tsp salt or cajun seasoning

 

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Mix and Simmer:

• Puree the fresh onion and garlic, if using fresh.
• Add all ingredients to a thick walled pot.
• Simmer for 30 minutes, stirring occasionally.
• Add water or simmer longer to achieve the desired thickness; I do not like it too thick.
• Makes a little over a pint , depending on how much you cook it down.
• Keep refrigerated. The sauce is acid enough to store for several weeks in the refrigerator.

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Comments:

• The sauce is best served warm for either dipping or poured over the meat.
• The sauce is also good to mix with diced brisket to make chopped brisket sandwiches.
• It is best to make the sauce a day early, cool in the refrigerator, then re-warmed the next day. It seems like cooling and storing the sauce smoothes out the flavors.

For an sub-excellent “Mopping and Dipping Sauce” check these neanderthals:
http://www.youtube.com/watch?v=yyHP1uzurxk

Yep, that’s right. I caught a big fish with a little goldfish hook and spot-on training from my baby brother Jake and my dad. My favorite quote of the eve was from Jake after I asked, excitedly, what to do once I felt a tug on my line. “Well, do you want to CATCH it?”