Slow Cooker Barbecue Beef Brisket

I always thought that making great BBQ beef brisket required alot of time, effort, and patience. With busy schedules, many people just don't have that kind of time or energy after getting home from a long day of work.  Well this recipe is the answer!  You can apply the rub to the beef brisket the night before and refrigerate.  In the morning, just place the brisket in a slow cooker with a few other ingredients.  By the time you arrive home, there will be a big slab of BBQ greatness waiting for you.  Enjoy!

Recommended Equipment:
slow cooker

Ingredients:
3 pound beef brisket
1 1/2 cups of your favorite rub.  I used this Basic BBQ Rub
2 tbsp Worcestershire sauce
1 cup beef stock
1 tspn liquid smoke


Preparation:

1. Apply the rub to the brisket.  Wrap the brisket in aluminum foil and refrigerate overnight.
2. Add the Worcestershire sauce, the beef stock, and the liquid smoke to the slow cooker.  Remove the brisket from the aluminum foil and place it in the slow cooker.  Try to keep as much of the rub on the brisket as possible.
3. Place the lid on the slow cooker and cook on low for 8 to 9 hours, until fork tender.
4. Preheat oven to 350 degrees Fahrenheit. 
5. Remove the brisket from the slow cooker and place on a baking sheet.  Pour 3 tablespoons of the mixture left in the slow cooker over the brisket.
6. Place brisket in the oven and bake for 30 minutes to add a nice bark to the brisket.
7. Remove from the oven and serve with Carolina Style BBQ sauce.

 United States   North Carolina   [ print this recipe for Slow Cooker BBQ Brisket ]

Basic BBQ Rub

This is a basic, all-purpose BBQ rub that will treat any cuts of beef or piggy right.  If you really like BBQ, you may want to buy as many of these ingredients wholesale - it will save you alot of money over the long run!

Ingredients:
1/2 cup sugar
1/4 cup paprika
1/8 cup garlic powder
1/8 cup kosher salt
1/8 cup onion salt
1/8 cup celery salt
1/8 cup black pepper
1/8 cup chili powder
1/2 tspn dry mustard
1/4 tspn cayenne pepper

Preparation:

1. Mix all of the ingredients together until well combined.
2. Store in an air-tight container for up to 6 months.

 United States    Texas  [ print this recipe for Basic BBQ Rub ]

North Carolina BBQ Sauce

If you like North Carolina style (vinegar-based) BBQ sauce, you will love this simple recipe.  I usually  use Open Pit BBQ Sauce as the base because it is inexpensive, easy to find, and tastes great.  Feel free  to substitute your favorite store bought sauce to add your personal touch to this recipe.

Ingredients:
2 cups apple cider vinegar
1 (12oz.) bottles prepared barbecue sauce, such as Head Country Original BBQ Sauce.
1/2 Cup firmly packed dark brown sugar
1/8 cup granulated sugar
1 tbsp sea salt
1 tbsp Worcestershire sauce
1/2 tbsp crushed red pepper flakes
1/2 tspn celery salt
1/2 tspn dry mustard
1/2 tspn black pepper

Preparation:

1. Combine all the ingredients in a large pot over medium-high heat.  Stir until well combined and bring to a boil.
2. Reduce the heat to low and simmer for 15 minutes until all the sugars and salts have dissolved.   Remove the pot from the heat and let cool.
3. Store in a Mason jar or other air-tight container in the refrigerator for up to 3 weeks.

United States  North Carolina   [ print this recipe for North Carolina BBQ Sauce ]

Collard Greens Au Gratin

This year we decided to try to grow some collard greens in our backyard garden.  Despite the unusual amount of rain in June and July, the greens did great!  After they reached almost 3 feet in height, we decided it was time for harvest and tried this recipe out.  It turned out to be a tasty side dish and versatile as well.  Here is the recipe for Collard Greens Au Gratin.


Equipment:
8 X 12 inch casserole pan

Ingredients:
1 tbsp olive oil
1 cup diced bacon (about 1/2 pack)
3/4 cup diced red onion
1 cup diced portobello mushrooms
2 bunches of collard greens, de-veined, cut into chiffonade
4 tbsp unsalted butter
4 tbsp all purpose flour
1 3/4 cups of whole milk
salt & pepper to taste
1/2 cup grated Monterrey jack
1/2 cup grated sharp cheddar
6 oz. can of French fried onions

Preparation:
1.  Butter an 8 X 12 inch casserole pan.
2.  Wash and de-vein the collard greens.  To cut the greens into chiffonade, roll one or two leaves into a cylinder.  Cut across the cylinder make round thin ribbons.  (see below).

3.  Heat the olive oil in a dutch oven or large pot with lid removed over medium heat.  When hot, add the bacon and cook until almost crispy.  Drain off about 75% of the bacon fat.
4.  Add the diced red onion and portobello mushrooms.  Saute until the onion is fully cooked.  Next, add the greens and continue to cook until the greens begin to wilt.  Remove the pot from the heat and pour the greens into the casserole pan.
5.  Preheat the oven to 350 degrees Fahrenheit.
6.  In a sauce pan, heat the butter and flour together over medium heat.  Keep stirring the mixture until it turns the color of peanut butter.  Add the milk.  Once the milk mixture is warm, add the Monterrey jack and cheddar cheese.  Continue stirring until the cheeses melt and combine evenly.
7.  Pour the cheese mixture evenly over the greens.  Top with the French fried onions.  Bake for 30 minutes.  Let cool for 5 minutes then serve.
 United States  [ print this recipe for Collard Green Au Gratin ]

Restaurant-Grade Buttermilk Pancakes

If you are looking for an easy-to-make pancake recipe, give this one a try.  These buttermilk pancakes taste identical to the ones that they serve at the Original Pancake House!  The only ingredient that you may not have already stocked in your kitchen is buttermilk.  But have no fear.  You can easily make your own for this recipe by pouring 3 teaspoons of white vinegar into a measuring cup and then adding enough whole milk to make 1 and 1/8 cup.  Let the mixture sit for a couple of minutes and then you have a mixture that tastes just like buttermilk.  Here is the recipe for the pancakes.


Ingredients:
1 cup all-purpose flour
1/2 tspn salt
1 tspn baking soda
1 egg
1 1/8 cup buttermilk
2 tbsp butter, melted

Preparation:

1. Mix dry ingredients in a large mixing bowl.
2. Mix wet ingredients and then add to the dry mixture.  Mix thoroughly until everything is well combined.
3. Preheat skillet over medium-high heat.
4. Pour about 1/4 cup of mixture per pancake onto the hot skillet.  Cook for about a minute on each side.
5. Top with your favorite syrup.  We used 100% pure Wisconsin Maple Syrup from Marquardt's Tree Farm.

 United States  [ print this recipe for Restaurant-Grade Buttermilk Pancakes ]

Mint Julep

Drinks of the Triple Crown
It's Derby Day at Churchill Downs and time to imbibe a few of these classic southern libations. Mint Juleps are distinctly American, originating in the Commonwealth of Virgina in the 1700s. Kentucky is where they make the best Mint Juleps, however, featuring the state's indigenous Bourbon whiskey and mint.

Recommended Equipment:
pewter or silver glass or mug

Ingredients:
3 to 4 oz. bourbon (I used Maker's Mark)
fresh mint leaves
1 oz. of simple syrup
crushed ice

Preparation:

1. Pour 1/2 oz. of syrup into glass.
2. Pour mint leaves into glass and mix with syrup using a wooden spoon.
3. Rub the entire inside of the glass with the syrup-covered leaves.
4. Pack the glass over the top with crushed ice.
5. Pour the remaining 1/2 oz. of syrup over the ice.
6. Pour in the bourbon.
7. Garnish with sprig of mint.
8. Place your bets!!

Related posts:
The Preakness - Black Eyed Susan
The Belmont Stakes - Belmont Breeze

United States Kentucky

Kentucky Derby Beer Cheese Recipe

This Saturday is Derby Day, the first stop on the road to the Triple Crown. It is a perfect excuse to get friends together for a little mid-day party just before Mother's Day. To do it right you will need to include the traditional food and drinks popular in the Bluegrass State.

Your bar should have each of the signature drinks from the Triple Crown on hand. These include the Mint Julep, the Black-eyed Susan, and the Belmont Breeze. Pair these with classic Kentucky dishes like the Hot Brown and Beer Cheese and your party will become an early May tradition.

Ingredients:
3/4 bottle of your favorite beer
1/4 large yellow onion, minced
3 cloves of garlic, minced
1/4 tspn ground black pepper
1/2 tspn Tabasco sauce
1/2 tspn Worcestershire sauce
pinch of Kosher salt
1 tspn dry mustard
16 oz. grated cheddar cheese

Recommended Equipment:
food processor


Preparation:

1. Open a bottle of your favorite beer and let sit for at least 3 hours.
2. Add all of the ingredients except the beer to a food processor and pulse until all of the ingredients are well mixed.
3. Turn the food processor on continuously and pour the beer into the food processor.
4. Transfer the mixture to a sealable container. Place a piece of wax paper directly on the cheese and then put lid on container.
5. Refrigerate for 2 days.
6. Serve with your favorite vegetables, crackers, and pretzels.

United States Kentucky [ print this recipe for Kentucky Derby Beer Cheese ]

Swedish Pancakes

When our daughter is in the mood for pancakes, we usually make this recipe or the one for yogurt pancakes because they only require basic ingredients and are so fast and easy to make. This recipe makes pancakes that are thicker than crêpes and thinner than traditional pancakes. If you have fresh fruit on hand, this recipe for fruit pancakes is another good option.

Ingredients:
3 tbsp sugar
1 1/2 cups flour
1/2 tspn salt
2 cups whole milk
3 eggs
2 tbsp unsalted butter, melted

toppings:
confection sugar
maple syrup
strawberries and whipped cream

Preparation:

1. In a mixing bowl, mix together the sugar, flour, and salt.
2. Add the milk and eggs to the mixing bowl and mix well until all of the ingredients are well combined. The batter will be thin compared to traditional pancake batter.
3. In a large skillet over medium heat, cook the pancakes.
4. Dust the pancakes with confection sugar before serving.
5. Serve hot with maple syrup or strawberries and cream.

Sweden [ print this recipe for Swedish Pancakes ]

Red Cabbage Recipe

Red Cabbage is both sweet and sour and a great compliment to the rich flavors of beef, pork, or potatoes.

Ingredients:
1/4 pound unsalted butter
1 1/2 cups red wine vinegar
1 1/4 cups sugar
1 head of red cabbage, shredded

Preparation:

1. In a large pot over medium heat, mix together the butter, red wine vinegar, and sugar and bring to a boil.
2. Reduce the heat to low and add the shredded red cabbage to the pot. Do not cover the pot.
3. Cook over low heat for 1 hour or slightly less time if you like your cabbage crisp.

Germany [ print this recipe ]

Udon Noodles in Tomato Broth Recipe

Last weekend, the temperature here was very cold so a pot of soup was just what the doctor ordered. So we decided to make udon noodles in tomato broth - a type of soup that is popular in Japan.

It was basically a two step process. First, boil the udon noodles and then distribute them in serving bowls. If you use ready to serve udons, you can skip the boiling of the noodles and cut about 20 minutes off the prep time. Second, prepare the tomato broth. This step is pretty simple as there are only a few ingredients. Give it a try this weekend.

Ingredients:
2 packets of dry udon noodles
1 cup canned diced tomatoes
1 tbsp canola oil
5 scallions
1/3 cup mirin
1/4 cup soy sauce
1 tbsp sugar
4 cups chicken stock
kosher salt

Preparation:

1. Fill a large pasta pot with water and bring it to a boil. Add the noodles to the pot. Cook until al dente ~ about 4 to 5 minutes.
2. Drain the noodles and rinse them under warm running water.
3. Distribute the noodles to serving bowls. It is OK if they get cold.
4. Dice the scallions. Try to keep the white portion of the scallions separate.
5. Heat the canola oil in a large saucepan over medium heat. Add the tomatoes and the white, diced scallions. Cook for about 1 minute.
6. Add the soy sauce, mirin, and sugar and cook for two minutes.
7. Add the chicken stock and bring to a boil. Season with salt. Reduce heat to low.
8. Using a ladle, pour some of the broth into each of the serving bowls and garnish with the green part of the diced scallions.

Japan  [ print this recipe for Udon Noodles in Tomato Broth ]

Slow Cooker Gumbo Recipe

We only used to make gumbo on Fat Tuesday (Mardi Gras).  Even though this dish is outstanding, we would only make it once a year because it takes about 4 hours from start to finish!  This is a much simpler recipe for gumbo that tastes just as good.  You can add everything into the slow cooker before you go to work and have great tasting gumbo for dinner any night of the week.  Here is the recipe:

Ingredients:
1 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, diced
salt and pepper to taste
3 cloves garlic, diced
3 ribs of celery, finely chopped
1/2 green pepper, diced
1/2 red pepper, diced
2 serrano chilies, deseeded and finely diced
16 oz. smoked Andouille  sausage, cut into thin rounds
flour, for dusting chicken

2 chicken breasts, chopped into 1 1/2 inch pieces
salt and pepper to taste
ground cayenne pepper to taste

12 oz. can of chopped tomatoes
3 cups chicken broth
1 tspn Tabasco sauce

Preparation:

1. In a skillet over medium heat, heat the butter and olive oil.  Add the onion and saute for about 4 minutes.  After the onions have finished cooking, add them to the slow cooker.
2. Add the salt, pepper, garlic, celery, green pepper, red pepper, serrano chiles and Andouille sausage to the slow cooker.
3. In a medium sized bowl, mix together the flour, salt, pepper, and cayenne pepper.  Add the chopped chicken to the bowl.  Mix the pieces of chicken with the flour mixture so that they are well coated.  Remove the pieces of chicken from the bowl and add them to a skillet over medium heat.  Cook for about 8 minutes.  Add some of the chicken broth to the skillet to clean the bottom of the pan.  Add the chicken and broth to the slow cooker.  Discard the remaining flour mixture.
4. Add the remaining chicken broth, chopped tomatoes, and Tabasco sauce.
5. Put the lid on the slow cooker and cook on low for 8 hours.
6. After 8 hours, taste the gumbo and season as needed with Tabasco.
7. Serve over warm rice. 

United States Louisiana  [ print this recipe for Slow Cooker Gumbo ]

St. Patrick's Day - Corned Beef, Cabbage, and Green Beer Recipe

This meal of corned beef, cabbage, and garlic mashed potatoes is a classic Irish St. Patrick's Day feast. I also included a pint of green beer just for the occasion. Sláinte!!

The preparation of the potatoes and the cabbage is pretty strait forward. However, the corned beef takes some planning ahead of time. You will need a brining bag or a few heavy-duty zip-lock plastic freezer bags that you will use to soak the beef in a brine (salt) solution. This process takes about 7 days (believe it or not). The recipe for corned beef that you will need is listed below. But if St.Patrick's Day is just around the corner and you want to make corned beef in a pinch, you can get a kit at most grocery stores that include a pre-seasoned brisket and spices. Either way, you will be able to make a great, traditional St. Patrick's Day feast featuring corned beef and cabbage!! Erin go Bragh!!!

If a home stand in the kitchen is not what you had in mind, there are a few cities here in the States that have sizable Irish immigrant populations and also have respectable St. Patrick's Day celebrations. These include Boston, Chicago, New York and Savannah, Georgia. Out of these four cities, Chicago would be my first choice. Here is a guide to additional events happening in the Windy City this weekend...

If you do decide to go to Chicago, I recommend going to McGees and Kelly's. These two pubs are conveniently located across the street from one another in the Lincoln Park neighborhood on Chicago's north side. As stated in an earlier post, if you visit McGee's be sure to try the Irish Nachos!! Anyway, back to the recipes....

Recommended Equipment:
Dutch oven
brining bags (you can get them at Sur La Table) or heavy-duty plastic Ziploc Freezer bags

Corned Beef
Ingredients:
2 1/2 pound beef brisket
5 cloves garlic, cut in half
8 cups water
1/2 cup vinegar
4 tbsp sugar
1 cup kosher salt
3 bay leaves
1 tspn dry mustard
2 tspn peppercorns
1 pinch of ground cloves
1/4 tspn whole cloves
1/2 tspn allspice
4 garlic cloves, diced

Preparation:

1. In a large pot, mix together the water, sugar, kosher salt, white vinegar, bay leaves, 1 tspn of the peppercorns, 1/2 tspn of the dry mustard, and a pinch of ground cloves.
2. Bring the mixture to a boil and then let it cool. This mixture is called the brine.
3. Put the beef brisket in a brining bag. Then pour in the brine mixture and the 5 garlic cloves. The brine should cover the beef at all times so try to seal the bag with as little air remaining as possible. Then, place the bag in a larger bowl (in case the bag leaks). You may have to place a can of soup on top of the bag to keep the beef below the surface of the brine.
   
4. Place the bag in the refrigerator for 7 days.
5. After 7 days, remove the beef brisket from the brining bag and discard the brine.
6. Rinse the brisket with water and then place the meat in an oiled Dutch Oven or large pot.
7. Add enough water to cover the lower 2/3 of the beef brisket.
8. Add the remaining 1 tspn of peppercorns, the allspice, the remaining 1/2 tspn of dry mustard, 4 diced garlic cloves, and 1/4 tspn of whole cloves.
9. Heat the pot over medium heat until it comes to a boil. Skim off any foam that forms.
10. Reduce heat to low, cover pot and simmer for 4 hours.
11. Remove from pot and cut the brisket across the grain of the meat.
    

Cabbage
Ingredients:
3 cups of the mixture in which the brisket was simmering.
1 head of cabbage, sliced into thin ribbons.
salt and pepper to taste
3 cloves garlic, diced
2 tbsp unsalted butter

Preparation:

1. Add the 3 cups of the brisket mixture and the cabbage to a large skillet.
2. Add the garlic and season with salt and pepper.
3. Heat the skillet over medium heat.
4. Heat the cabbage until it has softened but still has a slight crunch.
5. Remove from heat and drain off any excess water.
6. Add butter to the cabbage and stir.
7. Serve hot.

Ireland [ print this recipe for Corned Beef and Cabbage ]

Chocolate Guinness Pancake Recipe

This recipe for Chocolate Guinness Pancakes is a great choice for a post-St. Patrick's Day breakfast. All you need is a left-over bottle of Guinness Stout and a few basic ingredients.

Ingredients:
1 cup all-purpose flour
1/3 cup sugar
1 tspn baking powder
1/2 tspn kosher salt
1/3 cup cocoa powder
1 egg
1/2 cup milk
1/2 cup Guinness Stout
dark chocolate chips
butter
maple syrup

Preparation:

1. Heat a greased skillet over medium heat.
2. In a large bowl, mix together the flour, sugar, baking powder, salt, and cocoa powder.
3. In a separate large bowl, mix together the egg, milk, and Guinness.
4. Gradually mix in the dry flour mixture with the wet Guinness mixture.
5. When the skillet is hot, pour in about 1/8 cup of the batter and top it with a few pieces of the chocolate chips.
6. When the pancake starts to bubble on top, flip it over and cook it until golden brown.
7. Place the pancake in a warm oven until they are ready to serve.
8. Repeat steps 5 through 7 until you have used all of the batter.
9. Serve pancakes topped with butter and maple syrup.

Ireland [ print this recipe for Chocolate Guinness Pancakes ]

Char-Siu Bao Puffs Recipe

Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 www.robertrose.ca May not be reprinted without publisher permission.


Here, I've transformed one of my all-time favorite dim sum dishes - char siu bao, steamed buns stuffed with barbecue pork - into a quick and easy ebelskiver supper to be made anytime, in no time.

Recommended Equipment:
Æbleskiver pan (We bought a used cast iron pan on Ebay, you can also buy them new from Aunt Else's Æbleskivers)
Electric mixer

Ingredients:
Filling:
2 tspn vegetable oil
6 oz. extra-lean ground pork
1 1/2 tbsp hoisin sauce
1/2 cup finely chopped green onions

Puffs:
1 1/4 cups all-purpose flour
3/4 tspn baking powder
1/4 tspn salt
3 large eggs
3/4 cup water
1 tspn vegetable oil
1 tspn sesame oil

Preparation:
Filling:

1. In a large, deep skillet, heat oil over medium-high heat.  Add pork and cook, breaking it up with a spoon, for 5 to 6 minutes or until no pink remains.  Add hoisin sauce and green onions; cook, stirring, for 1 minute.

Puffs:

1. In a large bowl, whisk together flour, baking powder, and salt.
2. In a medium bowl, whisk together egg yolks, water, 1 tbsp (15ml) vegetable oil and sesame oil until well blended.
3. Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).
4. In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy.  Increase speed to high and beat until stiff, but not dry, peaks form.  Using a rubber spatula, gently mix one-third of the egg whites into the batter.  Gently fold in the remaining whites.
5. Brush walls of pan lightly with vegetable oil.  Set pan over medium heat.  When oil begins to sizzle, add 1 tbsp (15 ml) batter to each well.  Place 1 tspn (5 ml) filling in the center of each well and top with 1 tbsp (15 ml) batter.  Cook for 2 to 4 minutes or until bottoms are golden brown.  Using 2 skewers, flip the puffs over.  Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a bit of filling and a few moist crumbs attached.  Remove pan from heat and transfer puffs to a plate.  Let pan cool slightly.
6. Repeat with the remaining batter and filling, brushing wells with oil and reheating pan before each batch.  Serve warm.

Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 www.robertrose.ca May not be reprinted without publisher permission.

Related Posts:
Basic Aelbelskiver Recipe

  China  [ print this recipe for Char-Siu Bao Puffs ]

Slow Cooker Chicken Biryani Recipe

Also spelled biriani, this dish originally comes from Persia (modern day Iran). It is popular throughout the Middle East, Pakistan, and India as well. Chicken biryani has been enjoyed by the people in these regions for centuries and as such has many varieties. In general, it is a spicy dish of layered meat and basmati rice. Biryani is usually an elaborate dish that requires many hours of preparation. However, this recipe for chicken biryani is much simpler to prepare but the flavor is just as rich and complex as traditional chicken biryani.  Try it with Homemade Tabasco Hot Sauce.

Recommended Equipment:
slow cooker

Ingredients:
1 1/2 pounds boneless chicken breast, cut into 1 - 2 inch pieces
1/2 cup yogurt
1 tspn cayenne pepper, ground
1 tspn turmeric, ground
2 tspn fresh ginger root, minced
4 -5 cloves garlic, minced
1 tspn 5 spice powder
pinch of Kosher salt


5 tbsp extra virgin olive oil
1 large yellow onion, diced

2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 1/2 tspn cardamom, ground
1 1/2 tspn chili powder
1 tspn dried coriander, ground


1 cinnamon stick
1 bay leaf
7 cloves
1  1/2 cups basmati rice
1 tspn ground cinnamon


sour cream or yogurt

Preparation:

1. Mix together the yogurt, cayenne pepper, turmeric, ginger root, garlic, 5 spice, and Kosher salt. Place the pieces of chicken breast into the marinade being sure to coat all of the pieces. Refrigerate the chicken and marinade for at least 2 hours.
   
2. In a large skillet, heat the olive oil over medium heat. Cook the diced yellow onion until some of the onions become crispy and dark brown.
   
3. Remove the onions from the oil and retain the oil.
4. Remove the chicken from the refrigerator and mix in the mint, cilantro, cardamom, chili powder, coriander and the oil from the onions. Refrigerate the chicken mixture for another hour.
   
5. Add 5 cups of water to a large pot over medium heat. When the water is about to boil, add the basmati rice, cloves, bay leaf, and the cinnamon stick. Cover the pot and cook for 15 minutes.
6. Remove the rice from the heat and strain off any excess water. Remove the cloves, bay leaf, and cinnamon stick from the rice.
   
7. Grease the bottom and sides of the slow cooker.
8. Place the chicken evenly across the bottom of the slow cooker.
9. Next, cover the chicken with half of the rice
10. Top the rice with the onions and ground cinnamon.
11. Cover the onions with the remaining rice topped with one fresh mint leaf.
    
12. Cook on low heat for 4 hours in your slow cooker.
13. Serve the chicken biryani in bowls with a dollop of sour cream or yogurt.

Iran [ print this recipe for Slow Cooker Chicken Biryani ]