HAPPY FOURTH!

There is something wonderful in the air and I think it is the scent of all the delicious peaches, apricots and melons that are finally available. Summer will be officially here soon along with hiking and boating and of course, barbeque picnics. Let's celebrate Father's Day and the Fourth of July in grand style.

We all enjoy burgers and slaw along with baked beans and corn on the cob, so here are a few variations on the menu theme. If you want even more variety, try my menu from the Far East: Oriental Burgers with Asian Slaw. The recipes for these can be found on my blog site listed below. Enjoy and have a safe and sane holiday!

  

PORTOBELLO BURGERS

Portobello Mushroom Marinade:

1/4 C Olive Oil

Balsamic Vinegar 2 TB

Garlic, 3 cloves minced

Mayonnaise Dressing:

1/2 C mayonnaise

2 -3 tsp fancy mustard

1/4 C Parmesan cheese, grated

Garlic, 2 cloves minced

Burgers:

4 large Portobello mushrooms

salt & pepper

4 slices of cheese: mozzarella or provolone

1/3 C fresh basil leaves

1 tomato, sliced

2 fire-roasted bell peppers, canned or jar from Trader Joe's, drained & pat dry

8 slices of sourdough bread or 4 hamburger buns, sliced in half

1. Preheat your barbeque grill. Mix the marinade and set aside. Mix the dressing and set aside.

2. Clean the mushrooms by removing the stems and gills and then wipe the caps clean. Brush both sides of mushrooms with marinade, sprinkle with salt and pepper, then let sit for about 10 minutes to soak up flavors. Brush the bread or buns lightly with marinade and set aside.

3. Place the mushrooms gill side down on the grill for about 3-5 minutes. Turn over and grill for 3-5 more minutes. Reduce heat to low and turn mushroom caps are up. Top them with cheese. Place the bread on the grill, cut side down and let cheese melt while bread becomes lightly toasted. Watch very carefully so nothing burns.

4. Assemble burgers with dressing on the bun, mushroom, basil leaves, tomato and slice of bell pepper.

5. Serve with Summer Slaw and a tossed garden salad.

SUMMER SLAW

1/2 red cabbage

1/2 green cabbage

3-4 carrots

3-4 celery stalks

1/2 medium jicama

4-6 scallions

1/2 - 1 cup golden raisins

1/2 - one Jalapeno pepper

salt & pepper

Poppy Seed Dressing (Brianna's is the best)

1. Grate the cabbages.

2. Dice the carrots, celery, jicama, and scallions. Add raisins.

3. Cut the Jalapeno pepper in half, carefully remove the seeds and membranes. Dice 1/2 of it very small. Add to salad and mix. If you like it hot, dice and add the rest.

4. Salt and pepper to taste.

5. Add your dressing and toss.

6. Chill overnight for the flavors to meld.

Brisket and Slaw for Pa!

With both Father's Day and Memorial Day coming up, I am thinking of the wonderful men who are or who have been in my life. So, a “thank you” to all the service men who bravely serve our country, to all the fathers, and to those men that father in some way or another. I am especially proud of my son Eric who is a super-dad to his two young boys. It has been a pleasure to watch him grow from a boy to a man and to become the dad he is today.

If the weather is nice, Father's Day will be a good day for a picnic or barbeque with an array of hardy, fatherly foods. I think this day calls for something extra special. As it turns out, Father's Day is just about the time I give my oven a rest for the summer months but I thought of one last way to take advantage of it before the days become really summery hot.

I actually discovered this recipe years ago from a lady in line at a grocery store. I asked her what she was going to do with her brisket and her exact instructions are here in this recipe. It has been a tried and true recipe for over a decade. You can serve this for dinner and then chill the rest and use it for tasty sandwiches on fresh baked rolls accompanied by homemade coleslaw. Enjoy!

 

BRISKET FROM THE LADY IN HUGHES MARKET

Cook brisket in a 350 degree oven for about 3 hours in a big roasting pan with a lid with either beer, red wine or beef stock (just enough to cover the meat) Add: 4 whole garlic cloves, 8 whole peppercorns, one whole carrot and one celery stalk.

After 3 hours, remove from liquid, cool a bit and then chill both liquid and meat, separately, overnight. Be sure both are well wrapped. Next day, cut all fat off the meat and slice in 1/4" slices. ALWAYS slice brisket AGAINST the grain. This is essential if you want tender meat! Skim fat off the liquid.

Put meat and liquid into your roasting pan and add either 2 cans of Dawn Fresh Mushroom Steak Sauce (2- 6oz. cans - sold in grocery stores, WalMart, or online) or if you like, one can of Cream of Mushroom Soup. Bake at 350 for one hour. Serve with noodles and a veggie for dinner and then save the rest for wonderful brisket sandwiches with coleslaw on the side.

 

WILD COLE SLAW

cabbage, red & green, shredded

carrots, shredded

celery, diced

jicama, diced

green onion, chopped

golden raisins

jalepeno, minced

Brianna's Poppy Seed Dressing

salt & pepper

Grate cabbage and carrots. Dice jicama, celery, and green onions. Seed and clean out membrane of the Jalapeno then mince, really tiny! Mix all together, add dressing and salt and pepper to taste, chill.

For portions I use half of each small cabbage - half a red, half a green. About 3 carrots, 3 celery and 4 -5 green onions. A handful of raisins to taste. I use half of a jalapeno with membranes and seeds taken out. If you like it hot, use the whole thing.

Toss and chill then enjoy!