INGREDIENTS:

Dry Rub & Brisket:

• 2 t. sea salt
• 2 T. firmly packed brown sugar
• 2 T. paprika
• 2 t. chili powder
• 1 t. freshly ground black pepper
• 1 t. onion powder
• 1 t. garlic powder
• 1 – 3 lb. piece beef brisket, blotted dry with paper towels
• 1 bottle of mild beer

BBQ Sauce:

• 1 c. purchased barbecue sauce
• ½ c. purchased salsa
• Hefty splash of cider vinegar (adjust this to your taste)
• Sea salt and freshly ground pepper to taste

DIRECTIONS:

1. Mix the dry rub ingredients together and pat about 3 tablespoons of dry rub, per side onto the brisket, rubbing it in with your fingers.  Allow the brisket to sit for a couple of hours (covered) or overnight in the fridge.

2. When ready to cook the brisket, preheat the oven to 325°.  Place the brisket into a roasting pan large enough for it to fit flat on the bottom.  Pour the beer around the brisket, cover the pan tightly with foil, and place it in the oven.  Cook for 2 hours at 325°, then reduce the oven temperature to 300° and continue cooking for an additional 2 ½ hours (this time is based on 1 ½ hours / pound; if you decide to go with a bigger brisket, then adjust your cook time accordingly.)  Remove from the oven.  Transfer meat to a cutting board, tent with foil, and allow to it rest for 10 minutes.

3. Meanwhile, combine all of the sauce ingredients in a small saucepan.  Bring to a simmer; cook and stir until thickened and flavorful, 5 to 8 minutes.  Season with salt and pepper to taste.

4. Thinly slice meat across the grain.  Transfer meat to a platter and spoon some of the barbecue sauce over the meat, serving the rest on the side.

Serves 5-6

INGREDIENTS:

1 package pie crusts

Pie weights or dried beans

2 large red skinned potatoes, small dice

½ lb. bacon, diced ½ inch thick

1 package of ham steaks

2 small leeks, white and light green part only, thinly sliced

½ lb. white cheddar cheese, shredded

8 eggs

2 ½ c. half and half

1. Preheat the oven to 425°.  Place the pie crusts in two 9” pie plates, crimping decoratively if desired.  Line each crust with a piece of tin foil; fill the foil with the pie weights or the dried beans, scootching the weights or beans up the sides of the crust to avoid the dreaded ‘shrinkage’.  Place the crusts in the oven and bake for 15 minutes.  Remove the foil and the weights and set aside.  Reduce oven temperature to 375.

2. Meanwhile, place the diced potatoes in a glass baking dish.  Season with salt and pepper, and cover dish with a damp paper towel.  Microwave on high for 4 – 5 minutes, or until cooked through but not falling apart.  Stir them around a bit, if needed.  Set aside.

3. In a large sauté pan, cook the bacon over medium high heat until browned and crispy.  Remove the bacon and transfer to a bowl.  Drain off all but 1 tablespoon of fat from the pan.  Sauté the leeks in the bacon fat; seasoning with salt and pepper to taste, until leeks are softened but not browned, about four minutes.  Transfer the leeks to the bowl with the bacon, and toss to combine.

4. In large Pyrex measuring cup, beat the eggs and the half and half together.  Season with salt and pepper.

5. Divide the potatoes equally between the two pie crusts.  For the Ham and Cheese Quiche, top the potatoes with the diced ham and then half of the shredded cheddar.  For the Bacon and Leek Quiche, top the potatoes with the bacon/leek mixture, and then the other half of the cheese.  Pour the egg mixture over each quiche, dividing equally.  Place quiches to the oven; bake for 30 minutes.  Transfer quiches to a rack and allow to cool for 10 minutes before slicing into wedges and serving.

Serves 4-6 with leftovers

INGREDIENTS:

• ½ stick butter
• 1 small shallot, minced
• 1 clove garlic, minced
• ½ t. red pepper flakes
• ¼ c. brown sugar, packed
• ¼ c. fresh lime juice
• ¼ c. soy sauce
• 1 t. cornstarch dissolved in 1 t. water
• 4 – 6 oz. skinless Wild Caught Alaskan King Salmon fillets, cut from the thicker end; room temperature
• Slivered scallions or lime wedges for garnish, optional
• Coconut Rice with Scallions and Cilantro for serving, optional

DIRECTIONS:

1. Preheat oven to 400.

2. Place a small saucepan over medium low heat and melt the butter.  Add the shallot, garlic, and red pepper flakes and sauté for a few minutes until the shallot begins to soften.

3. Whisk in the brown sugar, increase the heat a little bit, and cook for about five minutes, until the sugar is completely dissolved and mixture begins to bubble.

4. Add in the lime juice and the soy sauce, and bring up to a boil.  Boil gently until mixture is reduced to about ¾ c.  (this usually takes me about 7 minutes or so).  Stir the cornstarch and water mixture, then add to the soy / lime mixture.

5. Simmer gently until sauce thickens a bit, about three more minutes.  Set sauce to the side and keep warm.

6. Next, place a medium sized, oven proof sauté pan over medium high heat.  Allow the pan to come up to temperature while you pat the salmon fillets dry and season to taste with salt and pepper.  (You’ll know the pan is hot enough when a drop of water evaporates almost immediately.)

7. Add enough neutral cooking oil (canola, etc) to coat the bottom of the pan.  Add the salmon fillets, skinned side up.  Leave them there for a full three minutes without fiddling or scooting them around.  After three minutes, gently turn the salmon with a long spatula.  Spoon a bit of the reserved sauce over the fillets, and place them in the oven for 5 minutes to finish cooking.

8. Remove salmon from the oven.  Place scoops of rice on to four dinner plates, top with salmon fillets and an additional drizzle of sauce (to pass at the table.)  Garnish with slivered scallions or lime wedges if desired.

SERVES 4

Courtesy of Fresh, Frugal, Fabulous

INGREDIENTS:

• 1 ½ c. water
• 1 c. coconut milk, very well stirred
• 1 ½ c. basmati rice
• 1 t. salt
• 2 scallions, minced
• 1 T. fresh cilantro, minced

DIRECTIONS:

1. Place a medium sized saucepan over medium heat.

2. Add the water, coconut milk, rice, and salt and stir to combine.

3. Bring to a boil over medium heat.  Cover tightly and simmer for 20 minutes.  Remove from heat and allow to stand, covered, for five minutes.

4. Fluff with a fork, and stir in the scallions and cilantro.  Serve with Sear Roasted Salmon with Soy Lime Reduction.

.

SERVES 4