Grandma Sylvia's Brisket

My grandparents passed away when I was only 5 years old. Since they've been gone most of my life, my mom, my aunt and uncle kept them alive in the stories they shared and the recipes they cooked. Some of the most favorite recipes are coffee cake, chopped liver (yes, this is actually an amazing recipe and the only one I enjoy), beef brisket and motzah ball soup. These are recipes that truly have been handed down from generations in Israel, Germany, Russia and of course many locations within the United States. To me this meal represents comfort, connection, flavor and in some ways optimism.

When cooking this meal, I can clearly picture my grandmother's large, black and white speckled covered roasting pan and her light, soft cotton apron. My mom is now the proud owner of this pan and actually traveled to Colorado with it when I had my first baby. My mom made sure she had brisket slow cooking in the oven when I arrived home from the hospital. I remember being so overwhelmed and extremely overtired holding this small new life, but sitting at the table that evening somehow allowed me to take a deep breath and rejuvenate for what was ahead.

Today, I am the proud parent of a first and fourth grader! As these apprehensive little kiddos were heading out the door to meet their teachers and reconnect with their friends, they excitedly reminded me that their meal of choice for their first day back is Grandma Sylvia's brisket. Pretty sure Grandma Florence, Grandma Sylvia, my mom, Aunt Linda, Uncle Bob and many other generations before are smiling with pure joy.

From many, many tables to yours...

Ingredients:

• 1 flat-cut beef brisket (Range from $14-18 at Costco)





• 1 C ketchup (you can use the Heinz chili sauce if you prefer a little more zing)





• 1 t garlic salt





• 1 t onion salt





• 4 dashes worcestershire sauce





• 2 crushed cloves garlic (this is an extra add from the original)





• 1 diced yellow onion (this is an extra add from the original)





• 4 yellow potatoes, peeled and quartered





• 2 C baby carrots

Directions:

• Pre-heat oven to 350 degrees.





• Select a roasting pan that is large enough to fit the brisket. Pour water into pan so it measures a depth of about 1/2 inch.





• Prep carrots and potatoes, place into a bowl and cover with cold water - set aside.





• In a small bowl, mix ketchup, garlic, garlic salt, onion salt, worcestershire sauce and onion.





• Pour ketchup mixture into the water in the roasting pan and stir well.





• Place brisket into the roasting pan, coat both sides with ketchup and water mixture. Once coated, make sure the brisket is fat side up and cover pan with foil.





• Cook the meat for 2 hours (baste regularly), then add the carrots and potatoes to the pan, toss to coat.





• Cook for another 30 minutes then remove the brisket and place on a cutting board.





• At a diagonal, slice the brisket into 1/4 inch slices.





• Return the sliced meat to the pan, toss gently to coat and cook for another 45 minutes.

Special Notes: My mom makes twice the amount of ketchup mixture in anticipation the liquid will evaporate, feel free to add as much as you like throughout the cooking process. Also, the brisket is awesome to serve that day, however it is exceptional the next day ..especially as a brisket sandwich!

Roast Tenderloin of Beef with Jack Daniel’s Peppercorn Jus

Beef, whiskey and an open flame - I'm sold. This is a family specialty created from my step-mom's kitchen and it is fan-freaking-tastic. We've made this for progressive dinners, holiday dinner parties ...or just because we wanted to make an evening a little extra special. This really is a phenomenal recipe.

From Pam's kitchen to yours...

Tenderloin of Beef with Jack Daniel's Peppercorn Jus
Ingredients:

• 1 3-4 lb. piece beef tenderloin, well trimmed



• Salt and freshly ground black pepper



• 2 T EVOO



• ½ C Jack Daniel’s whiskey or Crown Royal



• 1 shallot, peeled and minced



• 1 ½ t green peppercorns



• 1 ½ t red peppercorns



• ¼ C rich veal or beef stock (If you don’t want to make this, William Sonoma has great sauce)



• 4 T butter, cut into pieces

Directions:

• Soak dried peppercorns in ¼ cup port for 24 hours.



• Preheat oven to 400.



• Generously season beef with salt and pepper. Heat Oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side.



• Transfer skillet to oven; roast meat until internal temperature reaches 125 for rare, (15-20 minutes), or 135 for medium rare, about 25 minutes.



• Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.



• Meanwhile warm whiskey in a small pan over low heat.



• Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes.



• Add green and red peppercorns along with the port, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute.



• Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes.



• Adjust seasonings to taste.



• Serve sliced meat with whiskey sauce.
  
  
  

Tuscan Lemon Chicken

Pretty sure visiting Tuscany isn’t in my near future, but tasting a bit of it most certainly is. Something about these simple, pure ingredients not only smell and taste like heaven, but also make a platter look like art on a plate.

A huge thank you to my mom for finding, making and sharing Ina Garten’s version of Tuscan Lemon Chicken. This recipe is inspired from the Palm restaurant in East Hampton. Hmmm, the Hamptons…now that vacation may be possible!

From my kitchen to yours…

Tuscan Lemon Chicken

Ingredients: Advanced prep required: 4-hr to overnight refrigeration

• 1 (3 ½#) Chicken, halved and flattened


• 1/3 C. Good Olive Oil


• 2 teaspoons Grated Lemon Zest (2 lemons)


• 1/3 C. Freshly Squeezed Lemon Juice


• 1 T. Minced Garlic (3 cloves)


• 1 T. Minced Fresh Rosemary


• Salt and Pepper


• 1 Lemon, Halved (you may want to have a few more on hand to add to your platter)

Directions:

• Season chicken with 1 t salt


• In a ceramic or glass dish that is large enough to hold the chicken halves, combine the olive oil, lemon zest, lemon juice, garlic, rosemary and 1t freshly ground pepper.


• Add the chicken, and turn to coat.


• Cover the dish w/ plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.


• Turn half of your grill to low (she recommend using a charcoal grill and pushing the coals to one side. I am not busting out my Weber tonight).


• Place the flattened-halved chicken on the cooler side of your grill, skin side up. Use the dish you used for marinating to weight down the chicken.


• Grill for 15 mins. Or until the underside is golden brown. Turn the chicken skin side down, weight again with the dish and cook for another 12-15 mins., until the skin is golden brown and the chicken is cooked.


• Place the remaining lemon halves on the cool side of the grill, cut side down for the last 10 mins. of cooking.


• Place cooked chicken on a cutting board, cover with aluminum foil, and allow to rest for 5 mins.


• Quarter the chicken, sprinkle with salt, and serve with the grilled lemons.

I am serving this dish with partially steamed, then grilled broccoli and yellow squash tossed in a little lemon, olive oil and shredded Parmesan. I am also thinking a good round of rustic bread is in order. Is it dinnertime?

Mustard-Roasted Snapper with Parmesan-Roasted Broccoli and Herb Fingerling Potatoes

This weekend has been a kidfest - sleepovers, playdates, sticky peanut butter fingers and jam stained cheeks. Sunday dinner is always our time to calm down, reconnect and kick-off the week ahead.

After serving so many kid meals, I am really looking forward to preparing something high on flavor for our Sunday table tonight. The Barefoot Contessa hosts a 'Back to Basics' show that continues to inspire fresh, simple meals in our household. They are simple, use everyday ingredients but still have that 'this is something special' flair. This is a 45 minute meal that is guaranteed to hit the spot!


From my table (Ina's again) to yours...


Mustard-Roasted Snapper


Ingredients:

• 4(8-ounce) red snapper fillets (really you can use any white fish)


• Kosher salt and freshly ground black pepper


• 8 ounces creme fraiche (you can use mayo...but creme fraiche is best)


• 3 tablespoons Dijon mustard


• 1 tablespoon whole-grain mustard


• 2 tablespoons minced shallots


• 2 teaspoons drained capers
  

Directions

• Preheat the oven to 425 degrees F.


• Using an ovenproof baking dish, place the fish fillets skin side down. Sprinkle generously with salt and pepper.


• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.


• Spoon the sauce evenly over the fish, making sure the fish is completely covered.


• Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it


• Serve hot with the sauce from the pan spooned over the top.
  
  

Parmesan-Roasted Broccoli

• 4 -5 lbs broccoli


• 4 -5 garlic cloves, peeled and thinly sliced


• 4 1/2 tablespoons extra virgin olive oil, divided


• 1 1/2 teaspoons kosher salt


• 1/2 teaspoon fresh ground black pepper


• 2 teaspoons grated lemon zest


• 2 tablespoons fresh lemon juice


• 3 tablespoons pine nuts, toasted


• 1/3 cup freshly grated Parmesan cheese


• 2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
  

Directions:

• Cut the broccoli, leaving an inch or two of stalk
• Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic over the broccoli and drizzle with 3 tablespoons of the olive oil. Sprinkle with the salt and pepper.
• Roast at 400*F for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove from the oven and immediately toss with 1 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
  
  

Dill Fingerling Potatoes

Ingredients:

• 2 tablespoons unsalted butter
• 1¼ pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1½ tablespoons chopped fresh dill
  

Directions:

• Melt the butter in a large heavy-bottomed pot.
• Add the whole potatoes, salt, and pepper, and toss well.
• Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
• From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
• Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook.
• Toss with the dill, and serve hot.
  
  
  
  
  
  
  
  

Tuna with Horseradish, Lemon and Mustard

This was published in the Washington Post a few weeks ago. I finally got around to whipping this bad boy up ...and it was pretty dang fab. Sweet, sour and spicy - the perfect combination in my book!
From my table to yours...

Tuna with Horseradish, Lemon and Mustard
Ingredients:

• 1 1/2 T prepared horseradish
• 7 ounces plain low-fat Greek-style yogurt
• Fresh ground black pepper
• 1 lemon
• 1 t hot English mustard
• 1 t red wine vinegar
• Leaves from 3 sprigs of flat leave parsley (save some for garnish too)
• 1 1/2 # piece of tuna
• Kosher salt

Directions

• Move the oven rack to 5 inches from the broiler; preheat broiler.
• Line a rimmed baking sheet with foil.
• Combine the horseradish and yogurt. Add pepper to taste.
• Using a grater, zest the lemon (2t) then squeeze the juice (3-4T) into a small bowl. Stir in the mustard and vinegar.
• Add to the lemon-mustard mixture to the horseradish mixture to form a sauce.
• Coarsely chop the parsley to yield 1 1/2 T, then add to the horseradish mixture.
• Taste; the sauce should be hot, sour and salty. Some of the horseradish heat will mellow as the fish cooks.
• Cut the tuna into 4 steaks of equal size. Season lightly with S&P and arrange on baking sheet.
• Use all of the sauce to cover the top of each piece of fish.
• Broil for 5 or 6 min (if you like your tuna on the rare side)
• The sauce should be slightly caramelized on the top.

Serve smoking hot!

Butternut Squash Bisque with Apple-Roasted Pork Chops

The grass is growing more slowly, football seems to be on every channel, mornings and evenings are cooler...Fall is definitely upon us. So let's get our Fall menu going with flavorful butternut squash, apples and pork chops. Squash always looks peculiar, never sure just what to do with it. The thing is, you kind of can't go wrong - bake, boil, chop or puree -regardless of your preparation of choice, the result is the perfect meal to warm your belly and kick-off your week.

From my table to yours!

Butternut Squash Bisque

Ingredients:

• 2 T butter
• 2 small onions, minced
• 3 C peeled, seeded and cubed butternut squash
• 1 1/4 C chicken stock
• 1 1/2 C cubed potatoes
• 1 t paprika
• 1/2 C Whipping Cream (I use Fat Free Half and Half)
• 1/3 C sherry
• 3 T freshly grated Parmesan
• 4 T snipped, fresh chives, plus a few whole chives to garnish
• Salt and pepper

Directions:

• Melt the butter in large saucepan.
• Add onions and cook for 5 min
• Add the squash, stock, potatoes and paprika and bring to boil.
• Lower the heat to low, cover the pan and simmer for 35 min.
• Pour the soup into a food processor or blender and process until smooth.
• Return the soup to the pan and stir in cream and sherry.
• Season with salt and pepper and reheat slowly.
• Stir in the chopped chives and parmesan just before serving.
• Garnish each serving with a few whole chives.

Apple-Roasted Pork Chops (4 hours for marinating)

• 6 loin pork chops, each 7-8 oz, trimmed of fat

For the Marinade:

• 2/3 C apple cider
• 1 t olive oil
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1T fresh thyme
• 1 t peppercorns

• salt and pepper
• 2 tart green apples
• 1 T butter
• 1 T olive oil
• 1 C dried apples
• 1 yellow onion, sliced
• 1/4 C apple cider
• 1/4 C dry apple brandy (Calvados)

Directions:

• Marinate the pork chops: Place the chops in a large, heavy duty zip-lock bag. Add the cider, olive oil, onion, thyme, garlic and peppercorns to the bag.
• Press out air and sale bag securely. Refrigerate for at least 4 hours or up to 24 hours - turning occasionally.
• Preheat oven to 400F. Remove chops from the marinade, pat dry and season with salt and pepper. Ditch the marinade.
• Peel, core and slice the fresh apples. In a large saute pan, over high heat, melt the butter with the olive oil. When the foam dissolves, add the chops and sear, turning once until browned (about 2 min/side)
• Meanwhile, scatter the fresh and dried apples and onion slices in a baking dish large enough to hold the chops in a single layer.
• Set the browned chops on top of the apple and onion, pour the apple cider around the chops and cover the dish.
• Cook for 10 min, then lower the heat to 350F. Then cook for 25 min longer.
• Uncover dish and baste with apple brandy. Cook another 10 min (or until juices run clear and chops are tender).
• Serve directly from dish to plate - YUM!

Pork Chops with Bourbon-Peach Sauce

Yes, it's me again - the peach pusher! It's not quite like the post Thanksgiving turkey soup, turkey enchiladas, turkey tamales...YET. Here is another Pamelita specialty. The smell, the flavor, the LOVE of sweet, salty and tangy - aww, I think I just fell in love.
From my table to yours...

Pork Chops with Bourbon-Peach Sauce
Ingredients:

• 4 - 4 ounce boneless center-cut loin chops (about 1/4 inch thick) - of course if you are one of these leave the bone-in for more flavor kind of a person - go for it!
• Salt to taste
• Cooking spray (or olive oil)
• 1/4 t black pepper
• 1/4 t ground red pepper
• 1T minced shallots
• 2 garlic cloves, pealed and minced
• 1 1/2 C peaches, peeled and sliced
• 1/2 C chicken broth (homemade or store bought - make sure it's low sodium)
• 2 t brown sugar
• 2 thyme sprigs
• 2T bourbon
• 2 t butter

Directions:

• Sprinkle pork with salt and peppers.
• Heat a large skillet over medium/high heat, coat with cooking spray (yes, you can use EVO too)
• Add pork to pan - cook 2 1/2 min/side or until browned. Remove pork from pan and keep warm.
• Add shallots and garlic to pan - saute 30 seconds.
• Add peaches and broth - saute 2 minutes.
• Add sugar and thyme - cook another minute.
• Add bourbon and butter - cook 4 1/2 minutes or until butter melts and sauce is slightly thickened.
• Discard thyme sprigs.
• Plate the pork and top with sauce - mmmm, party in your mouth. If you go with the low-cal options, only 8 grams of fat.

I Want My Baby Back, Baby Back, Baby Back Ribs

Yes, while Shorty's is no more, we are still a carnivore household. While I am sure Craig would have us make ribs once a week, I tend to win the once a month or so battle. It is true that you should choose your guest list wisely when serving this tasty meal. Baby Back ribs are not inexpensive and they certainly can be a bit messy, but damn so GOOD. Here is a great way to guarantee you serve fall off the bone, tender, best dang ribs in town...every single time!

Menu:

• Baby Back Ribs
• Sliced Watermelon - um, pretty sure you know how to make this...
• Grilled Chile and Jalapeno Corn on the Cob

Baby Back Ribs (serves 4-6)

Ingredients:

• 2 Racks of Baby Back Pork Ribs
• Garlic powder
• Kosher salt
• Pepper
• 1 C BBQ Sauce (your choice)

Directions:

• Pre-heat oven to 250 degrees
• Score the back of the rack. Scoring is when you use a sharp knife, and cut the membrane on the backside of the ribs in a diamond pattern. Rub with the Bone Dust Spice, pressing the seasoning into the meat.
• Season well with garlic powder, salt and pepper
• Place in roasting pan or cookie sheet with meat side down (some also like to toss a can of beer in the pan and cover with foil - this will result in more moist and less crisp - it's a personal decision)
• Bake for 2-3 hours, turning occasionally
• Fire up the grill
• Grill 5 min/side - just to finish them off and get that crisp grill taste
• If you like your ribs 'dry' - you're done.
• If you prefer them 'wet' (with sauce) now is the time to baste your ribs with your desired amount of BBQ sauce. Make sure to warm the BBQ sauce prior to basting.
• Slice every third rib and serve em up

Chile Jalapeno Corn on the Cob
Ingredients:

• 6 ears corn, shucked
• Butter
• Chile Powder
• Kosher salt
• 1 Jalapeno, seeded and chopped
• Tear foil into 6 squares

Directions:

• Place corn on each piece of foil
• Rub each ear with butter
• Season with Chile Powder, salt and pepper
• Sprinkle with chopped jalapenos
• Seal foil
• Grill 8 minutes

Traditional Prime Rib with All the Fix'ns

Groat, Dozier, Vaccaro, Vaughan Christmas Dinner
My family is nothing but traditional...well, at the holidays that is! In fact, our traditional Christmas meal reflects the today's truly blended family. Many times my little brother, Bryson and I would have the exact same meal Christmas Eve and Christmas Day. While Mom and Dad were not still married, both agreed they still loved the meal ...and couldn't give it up. What's even better, is that we've added an improved Yorkshire Pudding recipe ... compliments of Aunt Gayle...OK, follow me here - Aunt Gayle is my step-mom's ex-sister-in-law - How's that for blended?

This meal is really what the holidays are all about - something old, something new, something rich, something lovely and everything tasty. I love knowing that while my family lives in many homes our bellies are sharing the same traditions. It pulls us all together and reminds us that whatever paths we travel, we are forever connected.

With this being said, the below recipes are from Gulliver's Prime Rib House (Newport Beach, CA), Five Crowns (Corona Del Mar, CA), Third Ave Grill (Longmont, CO) and good old Aunt Gayle...I don't even know where she lives...but love her recipe! From our home to yours...enjoy.

Succulent Prime Rib (serves 6-ish)

Ingredients

• 7 # roast or a four-bone prime rib
• Olive Oil
• Kosher Salt
• Garlic cloves
• Coarse black pepper

Directions:

• Preheat oven to 450 degrees
• Let roast stand at room temperature for 45 minutes prior to cooking
• Score the fat side of the roast (Scoring = using a knife to lightly cut the fat side of the roast)
• Salt, pepper and garlic (heavily) the entire roast. Drizzle with olive oil and massage the beef (the least you can do before you toss it in the oven don't you think?)
• Place roasting rack in large roasting pan and sear meat to seal in juices (you will know the meat is seared when it is brown and fat starts to blacken - about 15 min.)
• Turn oven temperature down to 225 degrees and continue to cook 20-25 min/pound or until the roast reads 120 degrees.
• Remove roast from oven and let stand 15 min. The roast will continue cooking.
• Using a carving knife, slice each serving to your desired thickness

Five Crown's Creamed Spinach
Ingredients:

• 2-10 oz frozen leaf spinach
• 3 slices of bacon
• 1 yellow onion
• 3 T flour
• 1 1/4 C milk
• 2 t Kosher salt
• 1 t coarse pepper

Directions:

• Thaw spinach and squeeze all excess water
• Place uncooked bacon and onion in food processor. Grind until fine.
• Saute onion and bacon puree until bacon is cooked (8 min)
• Stir in flour to make a paste
• Gradually add milk and bring to a boil and then simmer for 10 min over low heat
• Add salt and pepper
• Place thawed spinach in food processor. Grind until fine.
• Add spinach to cream mixture on stove
• Heat through and serve. I make this up to a day ahead of time and place in the oven to warm before serving.

Gulliver's Creamed Corn
Ingredients:

• Large bag of frozen corn
• 1 C whipping cream
• 2 t salt
• 2 t sugar
• butter
• 2 t flour
• Freshly grated Parmesan cheese

Directions:

• Place frozen corn in saucepan with cream.
• Bring to a boil, reduce heat and simmer for 5 minutes.
• Stir in salt and sugar.
• In a separate saucepan, melt butter and stir in the flour to create a roux.
• Stir roux into corn and continue stirring until slightly thickened.
• Pour corn mixture into oven proof dish. Sprinkle the top of the corn with lots of Parmesan cheese. Dot with butter.
• Brown under broiler until Parmesan turns golden brown.
• I also make this a day ahead and warm for 30 min at 325 and then broil to perfection!

Aunt Gayle's Yorkshire Pudding
Ingredients

• 1 C Flour
• 1 C Milk
• 2 Eggs
• 1/2 t Kosher Salt

Directions

• Combine all ingredients and beat well
• Chill all day in a metal bowl (if you are just now reading this and need to bake it right away, place bowl in freezer for 30 min - don't panic...it will be just fab)
• Preheat oven to 450 degrees
• Pour batter into the prime roast pan (yep, in the grease...mmm)
• Bake 20-30 minutes until bubbly and brown
• Note: You can also pour the batter into muffin tins if you prefer.