Slow Grilled Brisket - A Great Memorial Day Meal

Memorial Day, in addition to honoring those that have served our country, signals the beginning of summer, my favorite season of the year.  In Dallas, it is usually warm enough to hang out by the pool and grill something delicious.

This year we had friends over and enjoyed an afternoon and evening of eating (and a little beer drinking).

Our Menu:

Buffalo Chicken Dip 

Tortilla Roll-ups

Slow Grilled Beef Brisket, chopped for sandwiches

Cole Slaw

Baked Beans

Homemade vanilla ice cream

Blueberry cobbler

My friend Alisa brought the buffalo chicken dip and the tortilla roll-ups.  Both were so delicious they could have been meals in themselves.  The buffalo dip is especially yummy.  It is a mixture of chicken, cheeses, and buffalo sauce that is baked and becomes a gooey treat.  Served with crackers it is absolutely a crowd pleaser.  We strategically ask Alisa to bring appetizers when we have their family over in hopes of this dish showing up.  (Oops - I guess the secret is out if she reads this.)   I can't locate the recipe as she has given it to me before, but when I find it I promise to post it.  Its great for your next casual get together.

Walter was master grill chef on Monday, and worked diligently to serve up a tender, flavorful brisket that practically melted in your mouth.  There are some keys to his methodology I'd like to share with you all for the next time you grill a brisket.  He is religious about marinading the meat the day before through overnight.  You can choose what spice combination you would like, and there are some good grocery store options too like Stubbs BBQ brand marinade and spices.  

The next key is slow cooking the brisket on the grill on indirect heat.  The grill temperature should be around 300 degrees, depending upon how quickly you want it to be finished.  When slow cooking, having your protein over indirect heat prevents overcooking or drying out.  

A mistake some people will make will be coating the beef with the BBQ sauce from the get go.  This is really the final step before pulling your meat off the grill.   When you reach the last 15 to 30 minutes of grilling, baste with BBQ sauce, and watch as you may need to baste an additional time before pulling it off the grill.  We made a 7 pound brisket that cooked for 9 hours.  If using a gas grill, get a smoker box to add mesquite chips to add the flavor you might get on a traditional smoker.

Once off the grill, allow the brisket to rest for 15 to 20 minutes.  Chop the brisket, and have warmed BBQ sauce available for drizzling over the chopped meat.  We had buns available for those that wanted sandwiches.  It was a delicious meal.  Even better, we enjoyed leftovers last night, and I dare say might have been better than the first night.

A Blast from the Past - Lime Sherbet Punch

This past Sunday our church celebrated all of the graduating seniors who are about to embark on new adventures at schools across the country.  I volunteered to make a non-alcoholic punch to serve at the reception.  It was then that I had visions back to my college days, and the sherbet punch we would make for either rush or the homecoming tea -- I can't remember.  I guess the punch itself was memorable because it was one of the few punches made and consumed in my days at Sewanee that was non-alcoholic.

Of course, I did not have to search long to find that old fashioned punch online.  Paula Deen has a published recipe for Lime Sherbet Punch on the Food Network website that was one of her mother's recipes.  A real blast from the past.  What caught my eye with this was the beautiful colors of the cut lemons and limes with the bright red of the maraschino cherries.

In the punch bowl, this was really pretty.  I should have cut my limes a little thinner as they seemed to sink to the bottom as the sherbet melted.  Now when I began serving the punch into cups, it had an unnatural greenish tint that was not super inviting.  However, I got some takers, and anyone who tried it, came back for seconds, thirds, fourths....  Most of it was gone by the end of the reception.  It really was tasty and not too sweet.

Unless you are hosting a baby shower or have a church event, you may not need this recipe in your hip pocket, but thought I would share none-the-less.  I have this ear marked in the event I need to whip up a little old fashioned goodness in the future.

Let's Get Grilling - Lemony Garlic Grilled Chicken

I love spring.  Warmer temperatures and longer days allow for more outdoor activity inclusive of grilling.  Last night we grilled some chicken breasts, and it was so incredibly easy and delicious.

When it comes to chicken breasts, I prefer them pounded thin.  Thick pieces of chicken are not very appetizing -- at least to me.

Using four skinless chicken breast cutlets, I whipped together the following marinade.  

RECIPE:  Lemony Garlic Marinade

Ingredients:

8 tablespoons of olive oil

2 to 3 tablespoons of white wine vinegar

juice of 1 lemon

1 clove of garlic sliced

lemon pepper

dried basil

dried thyme

salt

Instructions:

Place chicken in a shallow baking dish.   Pour the olive oil and white wine vinegar over the chicken.  There should be enough to so there is 1/4 inch in the bottom of the dish.  Squeeze the lemon on each breast.  Sprinkle the seasonings and the garlic evenly over each breast.  Be generous with the seasoning as some of it will come off on the grill.  Cover and marinade for at least 1 hour but no more than 3 hours.

Heat the grill to medium heat (325 to 350 degrees).  Place the chicken on the grill with the seasoned side up.  Brush a little bit of remaining marinade on each piece.  Grill for 10 to 15 minutes, and then turn over.  Season the other side with a little more salt and lemon pepper.  Grill until the chicken is cooked through (roughly another 5 to 10 minutes).

This chicken was tangy, and would be great sliced on a salad for a healthy warm weather meal. 

Lighten Up - Unfried Catfish and Okra

There are so many recipe alternatives these days for traditional fried food.  As a good southern girl, I am a fan of fried catfish (or really anything fried).  However, I am reluctant to ever really fry anything at home due to the mess frying creates as well as the calorie and cholesterol that comes with frying.

One of my favorite recipes is out of a cookbook I have had since 1994:  In the Kitchen With Rosie: Oprah's Favorite Recipes.  I believe this cookbook was published during one of Oprah's weight-loss phases.

RECIPE:  Un-fried Catfish

Ingredients:
Cooking spray
1/4 cup cornmeal
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
4 teaspoons blackening seasoning
4 four-ounce catfish fillets
1/2 teaspoon paprika

Instructions:
Preheat the oven to 400 degrees.

Spray the cooking spray over the baking sheet 3 times to coat.

Put the cornmeal, thyme and basil on a large plate and mix well.

Sprinkle 1/8 teaspoon of the garlic powder, 1/8 teaspoon of lemon pepper, and 1 teaspoon of the blackening seasoning on  each of the catfish fillets.  Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet.  Dust each fillet with 1/8 teaspoon of the paprika.  Coat the catfish lightly with the cooking spray.

Place the baking sheet on the bottom shelf of the oven.  Bake for 20 minutes  Reduce the heat to 350 degrees and bake for about 5 minutes, until the crust is golden and the fish flakes easily.

This is a simple dish, but so flavorful.  The crust very much resembles what you would get with a fried fish but without the greasiness.

With our catfish I wanted to try a new recipe out of the Bobby Dean's cook book From Mama's Table to Mine for Golden Crunchy Okra, which resembles fried okra.

RECIPE:  Golden Crunchy Okra

Ingredients:
2/3 cup 1% buttermilk
2/3 cup fine cornmeal
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 pound okra, trimmed

Instructions:
Preheat the oven to 400 degrees.  Spray a rimmed baking sheet generously with cooking spray.

Place the buttermilk in a shallow bowl.  In a separate bowl, whisk together the cornmeal, salt and cayenne.

Dip the okra first in the buttermilk, then in the cornmeal mixture.  Place the okra on the prepared baking sheet.  Spray the tops and sides of the okra with cooking spray.  Bake until golden, 10 to 15 minutes.

These were yummy, but the breading very easily slid off the okra.  It took a light touch to transfer the okra from the baking sheet to the dinner plate.  This was not the case with the fish.  I am sure the outer texture of the okra is part of the issue.  There is a note from the author about soaking the okra in buttermilk before breading for up to 30 minutes.  Next time I might try this.  I have made my own version of this in the past, but used panko breadcrumbs instead of cornmeal and used an egg wash to adhere the breadcrumbs.

One of my favorite sides is sliced tomatoes and cucumbers.  We are growing our own tomatoes, so with this meal we enjoyed our first harvested tomatoes!  Additionally had some steamed collard greens.  This was a delicious meal!

Comfort Food -- Old Fashioned Meatloaf

It has been awhile!   I have been cooking away, but have been less diligent about writing as other things have taken priority.  Hopefully over the next few posts, I can catch you up on what's been cooking in the Hubbell kitchen.

There are times when every family needs a little comfort food.  While I have tried to step out and try new things, the reality is whether due to a certain event or just a tough day at school or work, a little comfort food can go a long way.

Each Sunday I ask the family for suggestions and requests for the coming week.  A few weeks ago, Will asked for meatloaf.   I have made the same meatloaf for years. It is this same recipe that I enjoyed as a child.  I floated the idea of trying a new recipe -- not because our family favorite isn't great, but in the spirit of trying new things.  I received a resounding "no".    This meatloaf recipe is truly comfort food.  I now have to double it to ensure there are leftovers for meatloaf sandwiches.

RECIPE:  Old Fashioned Meatloaf

Ingredients:
2/3 cups seasoned bread crumbs
1 cup milk
1 1/2 lb ground beef
2 beaten eggs
1/4 cup grated onion
1/2 tsp sage
salt and pepper

Directions:
Preheat oven to 350 degrees.  Soak the bread crumbs in milk.  Add meat, eggs, onion, seasonings.  Mix well with your hands, and place in a loaf pan.  Bake for 45 minutes.  Cover the top of the loaf with  the piquant sauce (recipe to follow), and bake for an additional 15 minutes.

Piquant Sauce
Combine 3 Tbs brown sugar, 1/4 cups catsup, 1/4 tsp nutmeg, and 1 tsp dry mustard.

It is important to add the sauce toward the end of baking, otherwise the sauce will cook off.  We go old school when serving this, and enjoy mashed potatoes and steamed green beans on the side.   This is also great with some blending of meats (beef, ground pork and/or veal).