From Denny: Brisket is low in fat, inexpensive to make and a great idea of how to feed a large crowd and keep them happy. Brisket takes to a wide variety of seasonings. You can employ the bold flavors of the Southwest using hot chilies and cumin or you can go more Florida style with citrus and herb combinations. Some people prefer their brisket very simple with flavorful barbecue sauce added when serving.
Remember to marinate the meat to let those seasoning flavors have time to penetrate the meat to give a deeper and fuller flavor. It also helps to break down the meat's natural toughness and makes it more tender in the finished product.
This simple seven ingredient brisket recipe comes from our local newspaper's food editor. She has a knack for developing flavorful recipes using few ingredients and the recipes are simple and easy to do.
Feel free to adjust these seasonings to your personal taste. At our house we like a lot more garlic powder than this recipe provides yet we use low sodium soy sauce whenever regular high salt soy sauce is required. We also use dark brown sugar whenever light brown sugar is one of the ingredients. Onion powder in place of onion salt.
It's up to you how strong a salt flavor you like. I find many Louisiana recipes are far too high in salt and I always modify them to healthier levels. Why wait until you develop a health problem when you can head it off by healthier cooking? Cutting back on salt is really not missed when you step up the other seasonings like garlic and cumin, all strong flavors. Even a blend of your favorite peppercorns adds balance and intrigue to a dish.
Why do all the fuss of boiled corn on the cob this summer when you can do something more flavorful and downright easy? Try out a corn pudding recipe. You can use the traditional canned cream-style corn or try out the frozen version of cream-style corn. The frozen version retains more of the corn's nutrients and fresher flavor.
All this recipe is about is creating a custard to "enrobe" the corn using flour, sugar, eggs and milk. Freshly ground nutmeg is always a wonderful addition to milk products and is used in a light dusting on top of the pudding. There is just something about nutmeg that gives a dish this sense of intense freshness. Go lightly as a lot goes a long way with this strong spice.
When the corn pudding cooks you might notice some extra liquid that looks like it's seeping out or even separating from the custard. It's the corn giving off liquid and sugar so don't scoop it up and throw it out. As the corn pudding cools a bit the liquid volume will calm down and settle back into the dish. You might get some run over but it won't ruin the taste of the dish. This doesn't happen every time but occasionally as you never know the level of sugars and water content in the corn product you are using.
These two recipes are an easy simple weekend dinner or great for a large gathering. Just add a simple green salad and a store bought dessert like a pie, cake or cookies and ice cream to beat the heat!
Sweetened Brisket
From: Julie Kay, food editor @ 2theadvocate
Serves: 8 to 10
Ingredients:
1 (4-lb.) beef brisket
1/2 tsp. garlic powder
1/2 tsp. onion salt
1/2 tsp. black pepper
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 cup brown sugar
Directions:
1. Sprinkle brisket with garlic powder, onion salt and black pepper.
2. Mix Worcestershire and soy sauces together with brown sugar. Pour mixture over brisket. Marinate brisket overnight in refrigerator.
3. Put brisket and marinade into slow cooker. Cook on Low for 8 to 10 hours.
4. Remove meat from cooker; slice and serve. Meat may also be shredded for po-boys.
Southern Corn Pudding aka "Cawn Puddin'"
From: Corinne Cook, food editor @ 2theadvocate
Serves: 8-10
Ingredients:
2 (14.75-oz.) cans cream-style corn or about 3-1/2 cups
1 tbl. sugar
2 tbls. flour
Salt and pepper to taste
4 eggs, well-beaten
2 tbls. butter, melted
2 cups milk
Sprinkle of nutmeg, if desired
Directions:
1. In medium bowl, combine corn, sugar, flour, and salt and pepper to taste.
2. In separate small bowl, combine beaten eggs, melted butter and milk. Stir with whisk until well-blended. Add the milk mixture to the corn mixture.
3. Spoon into 2-1/2-quart dish that has been lightly greased or sprayed with nonstick coating.
4. Very lightly sprinkle nutmeg over the top of the casserole.
5. Bake in preheated 350-degree oven for about 50-60 minutes or until custard is set and top is lightly browned. If it looks like it is getting too brown, loosely cover the top with a piece of foil.
*** Photo by Girl Interrupted Eating @ flickr
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