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 boneless beef brisket, flat cut (2-1/2 to 3-1/2 pounds)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large onion, coarsely chopped
• 1 large clove garlic, minced
• 1 cup apple cider
• 2 tablespoons butter
• 5 cups sliced unpeeled apples, such as Fuji, Gala, or Macintosh (about 1-1/2 pounds)
• 1 cup fresh or frozen cranberries
• 2 tablespoons packed brown sugar
• 1/3 cup walnuts, toasted, coarsely chopped

DIRECTIONS:

1. Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly. Remove brisket; season with salt and pepper.

2. Reserve 1/2 cup onion for apples. Add remaining onion and garlic to stockpot. Cook and stir 4 to 5 minutes or until onion is tender. Return brisket, fat side up, to stockpot. Add apple cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.

3. Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add apples and remaining onion; cook and stir 5 to 7 minutes or until apples are just tender. Add cranberries and brown sugar; cook 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally. Stir in walnuts. Keep warm.

4. Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 10 to 12 minutes or until reduced by half, stirring occasionally.

5. Carve brisket diagonally across the grain into thin slices. Serve with reduced cooking liquid and apple mixture.

Serves 6 to 8

INGREDIENTS:

• 1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
• 1 tablespoon lemon pepper
• 4 pita pocket, cut crosswise in half
• 3/4 cup plain or seasoned hummus
• Sliced cucumber, tomatoes, red onions (optional toppings)

DIRECTIONS:

1. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl.

2. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired.

3. Fill pita pockets with equal amounts of steak, hummus and toppings, as desired.

Serves 4

• 3 tablespoons vegetable oil
• 2 garlic cloves, peeled and finely chopped
• 2 15-ounce cans black (or other ) beans
• 2 cups toppings, such as coarsely shredded chicken, cooked chorizo sausage, small cooked shrimp, sliced ham, cut into strips, flaked tuna, and/or cubed tofu
• 1 large romaine heart, cut into ¼-inch thick slices
• 1/3 cup sour cream
• 3 tablespoons Mexican hot sauce, plus more for serving
• 12 tostadas (crisp-fried corn tortillas), store brought
• 1 ripe avocado, pitted, flesh scooped from skin and cut into ¼-inch pieces (optional)
• ¾ cup Mexican queso añejo or garnishing cheese, such as Romano or Parmesan
• ½ to ¾ cup (loosely packed) chopped cilantro

DIRECTIONS:

1. Heat oil in a medium skillet over medium heat.  Add garlic, stir for about a minute, then add undrained beans.  Mash to a coarse purée with a potato masher or the back of a spoon, then cook, stirring regularly, until thickened just enough to hold shape in a spoon, about 10 minutes.  Taste and season with salt if needed.  Reduce heat to lowest setting to keep warm.
2. Place romaine in a large bowl.  In a small bowl, mix together sour cream and hot sauce.  Drizzle mixture over romaine and toss to combine.
3. Spread each tostada with some of the beans.  Top with portions of your chosen topping(s) romaine.  Dot with avocado, if using.  Sprinkle generously with cheese and cilantro, and serve immediately with additional hot sauce.

SERVES 4

• 1 28-ounce can whole tomatoes, drained
• 2 to 3 canned chipotle chiles en adobo
• 1 ½ tablespoons vegetable or olive oil
• 1 large white onion, sliced ¼-inch thick, divided
• 3 garlic cloves, peeled and finely chopped
• 2 ½ cups chicken broth, vegetable broth, or water, plus a little extra if needed
• 2 cups sliced red chard leaves (optional)
• 12 corn tortillas, cut into sixths and fried or baked to make chips, or 8 ounces thick, homemade-style tortilla chps
• ½ cup chopped fresh cilantro
• 1/3 crème fraîche or sour cream thinned with a little milk
• 1 ½ cups coarsely shredded grilled or roasted chicken (optional)
• ¼ cup finely crumbled Mexican queso añejo or other dry grating cheese such as Romano or Parmesan

DIRECTIONS:

1. Place tomatoes and chipotles in a blender jar.  Blend to a purée that still retains a little texture.
2. Heat oil in a medium-large pot or Dutch oven or a deep, large skillet on medium heat.  Add half of the onion slices and cook, stirring regularly, until golden, about 7 minutes.  Add garlic and cook, stirring, for another minute, the raise heat to medium-high.  Add tomato purée and cook, stirring, until mixture begins to thicken, 4 or 5 minutes.  Stir in broth or water and season to taste with salt (use less if using salted chips.)  Bring to a boil.  Stir in chard (if using) and tortilla chips.  Return to a rolling boil, cover, and turn off heat.  Let stand 5 minutes (no longer.)
3. Remove cover and carefully stir to coat chips evenly with sauce and to check that chips have softened nicely – they should be a little chewy, not mushy.  (If too chewy, stir in a few tablespoons more broth, cover and set over medium heat for a couple minutes more.)  Sprinkle with cilantro.
4. Spoon tortilla chip mixture onto warm plates.  Drizzle with the crème fraîche or milk thinned sour cream, strew with the remaining sliced onion and the shredded chicken (if using), and dust generously with cheese.

SERVES 4 AS A MAIN DISH

• 2 cups water
• 1 ounce dried mushrooms
• 1 cup Pinot Noir or other red wine
• ¼ ounce dried porcini mushrooms
• 1 6-ounce salmon filets, skins removed
• 2 tablespoons minced shallots
• 4 ounces cremini mushrooms, sliced (about 2 cups)
• 1 tablespoon balsamic vinegar
• 1 large red jalapeño, chopped
• ½ teaspoon sugar
• ½ teaspoon cornstarch (if needed)
• 2 teaspoons cracked pink peppercorns (optional)

• 1 cup (uncooked amount) Chinese black rise or brown rice, cooked
• 1 teaspoon dark sesame oil
• ¼ cup parsley, chopped

DIRECTIONS:

1. In a 1-quart saucepan, bring water, mushrooms, and wine to a boil.  Reduce to about 1 cup.  Strain through a coffee filter and return to pan to keep warm.

2. Grind porcinis to a fine powder in a spice mill or coffee grinder.  Season salmon fillets with salt and pepper.  Spread mushroom powder on a plate, and coat salmon filets evenly with powder.  Heat a large sauté pan over high heat, then add 1 tablespoon of the olive oil.  Sear salmon in oil to 3 minutes per side, depending on thickness.  Remove to a platter and tent with foil to keep war,.

3. In same pan, heat remaining oil.  Add shallots and cremini mushrooms.  Sauté until soft and beginning to brown.  Add vinegar, jalapeño, and sugar.  Whisk cornstarch into the mushroom-wine reduction, add to sauté pan, and cook, stirring constantly, until thickened.  Add pink peppercorns, if using.

4. Toss the cooked rice with sesame oil, and portion onto plates.  Top rice with cremini mushroom sauce, place a portion of salmon on top, and sprinkle with parsley.

SERVES 4

• 1 tablespoon extra virgin olive oil
• 3 slices thick-cut bacon, cut into ½-inch pieces
• 1 bunch scallions, trimmed and cut into ½-inch pieces (scant 1 cup)
• ¼ cup dry white wine
• 1 ¼ pounds asparagus, trimmed and cut into 1 ½-inch pieces
• 1 pound spaghetti
• ½ cup freshly chopped flat-leaf parsley
• 1 teaspoon freshly grated lemon zest
• ½ cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Bring a large pot of well-salted water to a boil.

2. Meanwhile, heat oil in a large sauté pan over medium heat.  Add bacon and cook until almost crisp, about 7 minutes.  Add scallions (leaving bacon and fat in pan), sauté, stirring occasionally, until tender and beginning to brown in spots, about 4 more minutes.  Add white wine and bring to a boil, scraping bottom of pan with a wooden spoon to dislodge any caramelized bits.  Simmer for 1 minute, then remove from heat and set aside in a warm place.

3. When water boils, drop in asparagus and cook until crisp-tender, about 2 minutes.  Transfer asparagus with a slotted spoon to a colander.  Rinse with cold water and set aside to drain.

4. Return water in pot to a rapid boil and add pasta.  Boil until al dente, stirring occasionally.  Drain, reserving about ½ cup of pasta cooking water.  Heat bacon and wine mixture over medium-high heat.  Add drained pasta, asparagus, and a few tablespoons of the reserved pasta cooking water.  Add parsley, lemon zest, cheese, and a generous amount of black pepper, and toss well.  Season to taste with salt and more pepper.  Serve in warm bowls, topping each with additional freshly ground black pepper and Parmesan, as desired.

SERVES 4

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

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound beef top sirloin or beef tenderloin steaks, cut 1 inch thick
• 8 ounces medium mushrooms
• 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
• Salt

Seasoning:

• 2 tablespoons
• Olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper

Cucumber-Yogurt Sauce:

• 1/2 cup plain yogurt
• 1/3 cup finely chopped seeded cucumber
• 2 tablespoons crumbled feta cheese
• 1 clove garlic
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

DIRECTIONS:

1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile, combine sauce ingredients in small bowl. Serve with kabobs.

SERVES 4

Recipe Courtesy of the Beef Check Off

INGREDIENTS:

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 pound all-purpose potatoes
• 2 medium yellow or zucchini squash

Sauce:

• 3/4 cup steak sauce
• 2 large cloves garlic, minced

DIRECTIONS:

1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
3. Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with remaining sauce during last 5 minutes.

SERVES 4