Sunday, August 15, 2010
3-4 pounds beef brisket, trimmed
2 Tbsp. chili powder
2 Tbsp. salt
1 Tbsp. garlic powder
1 tsp. ground black pepper
2 Tbsp. sugar
2 Tbsp. dijon mustard
2 Tbsp. prepared horseradish
4 bay leaves
1 1/2 cups beef stock
Preheat the oven to 350 degrees.
Make a marinade paste by combining chili powder, salt, garlic, black pepper, sugar, dijon mustard, and horseradish. Season the raw brisket on both sides with the rub. Next place the bay leaves on top of the brisket. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
8 ears of corn, cooked, cooled and cut from the cob
1/2 head of iceberg lettuce, shredded
1/2 red onion, sliced thin
1 red bell pepper, diced
1/2 cup cilantro, diced
2 jalapenos, diced
1 tsp. chili powder
3/4 cup light mayo
salt and pepper to taste
Frito Corn Chips, to top salad with
In a large mixing bowl, combine all ingredients except corn chips. Mix well and and just before serving, top with corn chips.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) white chocolate chips
1 cup of Craisins
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and craisins. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely