Sunday, May 29, 2011

Three Magazine Recipes

First off I do have to apologize for the horrible photos.  While finishing off our dinner I broke open a bottle of wine and as my husband will tell you (in his words I'm a cheap drunk) I get a buzz off half a glass of wine.  I didn't even take photos after I plated the food.  Shame on me!

The wine is one of my favorites Merlot from 14 Hands if you ever get a chance to try this wine I'm sure you will enjoy it.  I highly recommend it. 

Texas Brisket
 From Better Homes and Gardens Magazine

3         Medium or 2 Large Onions
1         4 1/2 to 5 1/2 Fresh Beef Brisket (not salted)
1/4      cup Apple Cider Vinegar
1/4      cup Soy Sauce
1/4      cup Liquid Smoke
1/4      cup Worcestershire Sauce
1/4      cup Steak Sauce (I used A1)
1/4      cup Strong Brewed Black Coffee or 1 double espresso

1.     Preheat over to 325 degrees. Slice onions and arrange in center of a roasting pan that will hold the brisket snugly.  Place brisket on top, fat side up.
2.     Whisk together the remaining ingredients; pour over brisket.  Cover pan with heavy aluminum foil, sealing it tightly.  Bake 3 1/2 hours or until tender.
3.     Remove from oven, transfer meat to a cutting board and cover with foil.
4.     Transfer onions to a blender with a ladle or two of liquid from pan.  Blend until smooth;  stir back into remaining liquid in pan. *
5.     Slice brisket across the grain and then if desired, cut the slices in half.  Place slices in the gravy in the pan. Store leftovers in covered container in the refrigerator up to 3 days, or freeze up to 2 months.
Serves 6
*     I did not make the gravy instead I placed the onions with the liquid on top of the brisket.  This way I could use the leftover onions for sandwiches the next day.

Alton Brown's Chipotle Smashed Sweet Potatoes
 From Food TV Magazine

2     Large Sweet Potatoes, peeled and cubed
2     Tbsp unsalted butter
1/2   tsp kosher salt
1      Chipotle chili pepper in adobo sauce, chopped
1      tsp adobo sauce from the pepper can

1.     Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket.  Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
2.    Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes back into the pot.  Add the butter and salt and mash with a potato masher. Add the chili and sauce and continue mashing to combine. Serve immediately.
Serves 4

Strawberry Swirl Cream Cheese Pound Cake 
From Southern Living Magazine

1 1/2       cups butter, softened
3             cups sugar
1             (8oz) package cream cheese, softened
6             large eggs
3             cups all-purpose flour
1             tsp almond extract
1/2          tsp vanilla extract
2/3          cup strawberry glaze
1             (6-inch) wooden skewer

1.     Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.  Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy.  Add eggs, 1 at a time, beating just until blended after each addition.
2.     Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape  bowl as needed. Stir in a almond and vanilla extracts.  Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan. (about 2 2/3 cups batter)  Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wood skewer.  Repeat procedure once, and top with remaining third of batter.
3.     Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour)
Serves 12

Picky Bill loved all three recipes so they are going into the "Keeper" Notebook.  Now to clean up a very messy kitchen.

Until Next Time,

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