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

• ½ cup light vegetable oil
• 6 large garlic cloves, peeled and finely chopped
• ½ teaspoon freshly ground black pepper, plus more for sprinkling on chips
• 1 9-or-10 ounce bag tortilla chips

DIRECTIONS:

1. Preheat oven to 325°F.
2. In a small saucepan over medium-low heat, combine vegetable oil, garlic, and pepper.  Cook until garlic browns slightly, about 10 minutes.  Remove from heat.  Strain mixture through a fine-mesh strainer into a small bowl.
3. Place chips in a large bowl.  Use a brush to spread oil mixture on chips.  Spread chips on a rimmed baking sheet.  Bake until hot and aromatic, about 10 minutes.  Sprinkle with pepper and scoop into a serving bowl or basket.

Serves 8 to 10 as a snack

• 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

• ½ ounce dried porcini mushrooms
• 1 cup hot water
• 1 tablespoon extra virgin olive oil
• 8 ounces fresh shiitakes, stems removed
• 2 cloves garlic
• 1 large bay left
• ½ cup dry white wine
• 1 pound fettuccine
• ¼ cup crème fraîche
• ¼ cup chicken stock
• 1 teaspoon freshly ground black pepper
• 1 cup finely shredded Gruyère cheese
• 1 tablespoon extra virgin olive oil
• 8 ounces Portobello mushroom caps, cut into ½-inch-wide slices
• ½ cup chopped parsley

DIRECTIONS:

1. Pour nearly boiling water over dried porcini mushrooms and let stand until softened, at least 20 minutes.  Take out mushrooms and squeeze them, saving the water.  Chop mushrooms finely and reserve.  Heat pot of water for pasta.

2. In a large sauté pan, heat olive oil over medium-high heat.  Add chopped shiitakes and sauté until they give up some liquid.  Add garlic bay leaf, wine, ½ cup of the mushroom soaking water, and chopped porcinis.  Bring to a boil and reduce until mixture is dry.

3. Cook pasta in pot of boiling water.  Heat a skillet over high heat until very hot.  Pour in olive oil, then add sliced portobellos.  Cook, turning often, until mushrooms shrink to about half their size and get quite golden brow, about 3 to 4 minutes.  Remove from heat.

4. Toss in cheese and stir to melt, then add drained pasta to pan and toss to coat.  Cook for a minute, adding a little of the remaining mushroom water if pasta appears too dry.  Season to taste with salt and pepper.  Transfer to a serving bowl and top with chopped parsley and seared portobellos.

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

• ¼ cup olive oil
• 3 cloves garlic, crushed
• ½ pound 1 ½-inch broccoli florets (about 3 cups)
• ½ teaspoon salt
• 1/3 cup white wine
• ½ cup low-sodium chicken broth
• 2 ½ cups diced roasted chicken (skin removed) and any juices
• 1 teaspoon chopped fresh thyme
• ½ cup freshly grated Parmesan cheese
• ¾ pound ziti

DIRECTIONS:

1. Bring a large pot of water to a boil

2. Heat oil and garlic in a large skillet or sauté pan over medium heat, stirring until garlic starts to brown and becomes very fragrant, about 3 minutes.  Add broccoli, raise heat to medium high, sprinkle with salt, and cook stirring often, until broccoli turns dark green and starts to brown, about 2 minutes.  Add white wine and cook, stirring, until it almost completely reduces, about 2 minutes.  Add broth, chicken and thyme, bring to a boil, cover and cook until broccoli is crisp, tender and mixture is hot, about 3 minutes.  Stir in half of the cheese and a generous sprinkling of black pepper.  Remove from heat.

3. While chicken and broccoli are cooking, stir a couple tablespoons of salt into boiling water, add pasta, and cook, stirring occasionally, until just tender, about 10 minutes.  Drain pasta and return to pot.  Add chicken and broccoli, and cook over medium heat, stirring for 2 or 3 minutes to allow flavors to meld.  Season to taste with salt and pepper, sprinkle with remaining cheese and serve.

SERVES 4

• 2/3 cup vegetable or mild olive oil
• 1 cup all-purpose flour
• 1 medium onion, chopped
• 2 small green bell peppers, chopped
• 3 large garlic cloves, chopped
• 2 14.5 ounce cans diced tomatoes, including juice
• 5 cups canned chicken broth and/or water
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1 ½ teaspoons cayenne pepper, or to taste
• ½ pound fresh or frozen okra, sliced
• ½ pint shucked oysters (8 ounces), including their liquor
• 1 pound peeled medium shrimp
• ½ pound claw, backfin, or lump crabmeat
• ½ cup chopped fresh parsley

DIRECTIONS:

1. In a large heavy-Bottomed pot over medium-high heat, combine the oil and flour and cook, stirring constantly, until mixture begins to brown and smells like popcorn.  Reduce heat to medium and continue cooking and stirring until roux is the color of milk chocolate, for a total cooking time of 20 to 30 minutes.

2. Stir in onion, green pepper, and garlic and add tomatoes, broth, thyme, basil, bay leaf, black pepper, and cayenne.  Simmer for 20 minutes, stirring occasionally.

3. Add okra and bring to a boil.  Add oysters and shrimp, and simmer for 3 minutes.  Add crab and simmer for 1 minute more.  Serve in bowls, sprinkled with parsley.

SERVES 6 TO 8