That said, what will we cook?
Brisket-Stuffed Herb Cornbread
- 1 cup cornmeal
- 1 cup flour
- 1/2 tablespoon baking powder
- 1/2 Tsp. baking soda
- 2 Tbsp. sugar
- 3/4 Tsp. kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1 Tbsp. chopped thyme leaves
- 2 Tbsp. vegetable oil
- 1-2 cups chopped Slow-Roasted Beef Brisket (recipe follows)
- 1 cup grated cheese, Gruyère or white cheddar
In a large bowl, combine cornmeal, flour, baking powder, baking soda, sugar, and salt. In a medium bowl, whisk together eggs, buttermilk, herbs, and oil. Add to dry ingredients and mix well
Pour half of batter into the skillet and spread evenly cover with brisket and grated cheese; add remaining batter on top. Bake for 15 to 30 minutes or until a cake tester, inserted into the thickest part of the cornbread, comes out clean. Let rest 10 to 15 minutes before slicing. Serves 12 as an appetizer or six as a main meal. It may also be made in muffin cups for individual servings.
Slow-Roasted Beef Brisket
- 2 Tbsp. brown sugar
- 2 Tbsp. paprika
- 2 Tbsp. kosher salt
- 1 Tbsp. coarsely ground black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. dried parsley
- 2 Tsp. cumin
- 1 Tsp. chili powder
- 1 Tsp. cayenne pepper
- 1 (6- to 8-pound) brisket, trimmed
- 2 Tbsp. liquid smoke, optional
- Barbecue sauce of choice
Wrap meat in foil, fat side up, and seal completely; place in baking pan. If possible, refrigerate overnight. Remove from refrigerator one to two hours before putting in oven.
Preheat oven to 275. Bake brisket for five hours. (Total cooking time will be approximately 1 ½ hours for every pound of meat.) Remove foil, pour off accumulated juices, and reserve. Return brisket to oven and cook an additional two to three hours. Brisket should be tender but not falling apart. Remove from oven and tent with foil. Let rest a least one hour before carving; cut into thin slices across the grain. Serve with barbecue sauce or reheated reserved juices. Makes 10 to 12 servings.
The following main dish only needs the addition of a green salad and some fresh fruit to make a delicious meal.
Croissant, Pear, and Chocolate Bread Pudding
- 10-12 croissants, cut into 1-inch cubes
- 4 large eggs
- 2 1/2 cups heavy cream
- 1 cup sugar
- 1 Tsp. cinnamon
- 2 Tsp. vanilla extract
- 1/4 Tsp. kosher salt
- 3 to 4 pears, peeled, cored, and cubed
- 3/4 cup bittersweet chocolate morsels
- 1/2 cup chopped walnuts
Preheat oven to 350.
Remove pudding from refrigerator and gently toss in the pears and sprinkle chocolate morsels and walnuts over the top. Bake for 45 to 55 minutes util set in the center and golden brown on top. Allow to rest for 10 minutes before serving. Serve with a scoop of vanilla ice cream. Makes eight servings.
Sausage, Cheddar, and Polenta Soufflé
- Unsalted butter
- 1 Tbsp. olive oil
- 1/2 pound bulk Italian sausage
- 2 Tbsp. chopped scallions
- 1 1/2 cups milk
- Kosher salt, to taste
- 1/2 cup polenta or grits
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper
- 1/2 cup grated sharp cheddar cheese
- 4 large eggs
- 1/4 Tsp. cream of tartar
Heat olive oil in a medium skillet over medium heat. Cook sausage until brown then add scallions and continue to cook until soft. Set aside.
In a medium pot over medium heat, bring milk to a boil. Gradually stir in polenta, salt, pepper, and cayenne and whisk two to four minutes or until thickened. Remove from heat and stir in cheese. Let cool slightly.
Separate egg yolks and whites in two bowls. Whisk egg yolks into cooled polenta. In a large bowl using a hand mixer, beat egg whites and cream of tartar until stiff. Gently fold half of the egg whites into the polenta mixture, and then fold in the rest.
Divide the sausage mixture into the ramekins and fill with the egg white mixture. Bake 20 to 25 minutes until slightly brown and firm. Souffles are best served right out of the oven. Makes four servings.