It is finally October and I love checking out all of the Halloween decorations that some of my favorite store carry. I am both relieved and disappointed when a store does not have much that I love. That is not the case this year. Here's some of the fun stuff I would love to have:
Crate and Barrel:
Cost Plus World Market:
Brisket with BBQ Sauce
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Green Chile Posole
from: Tasting Colorado by Michele Morris
4-5 pound Pork Shoulder
5 TBL. Mesquite Liquid Smoke (I like the liquid smoke that I get from William Sonoma best)
1 tea Salt
2 tea Cumin
1 tea Coriander, Ground
2 tea Chile Powder
14 oz. Beef Stock
1/2 cup extra Virgin Olive Oil (EVOO)
2 x 28 oz. Hominy, drained and rinsed
28 oz. Tomatoes, Mexican stewed
4 oz. Tamatillos, pureed
3 bunch Scallons, finely chopped
1 tea Cumin
Salt and Pepper to Taste
28 oz. Green Enchilada Sauce
1/2 pound Chile Peppers
Cheese for Topping (I used Cheddar Cheese)
Preheat the oven to 325 degrees. Spear the roast all over with a knife. Place on 2 layers of foil. Mic together the spices. Rub in the liquid smoke into the meat. Do the same with the spice mix. Seal in the first layer of foil. Then repeat with the second layer of foil. Be sure to do them separately.
Fill a broiler pan with 1" of hot water. Place the pork in the pan with the hot water and cook it for 3 hours.
Remove and let it cool in the foil. Shred or cube, discarding the fat.
Place the pork in a large stockpot. Add all of the posole ingredients, except the cheese. Cover and simmer for 1 hour.
Top with cheese before serving.