You know I believe Texas is the King of all BBQ. However, Kansas City Brisket Burnt Ends may be the best bite in all of BBQ. Arthur Bryant's in KC originated this amazing BBQ bite and they have become very popular over the years. In the recipe and video we will show you a very strait forward way to get maximum burnt ends out of the point on a full packer brisket.
How to YouTube video for this recipe: youtu.be/MemknZhzcjo
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Now when you season the brisket for cooking you can season in between the two muscles, giving your brisket a deeper flavor. When you cube up the meat, you’ll have two sides already seasoned! (Also, by removing the fat between the two muscles, you make the brisket much more uniformly shaped, helping it to cook more evenly.)
So what about that candy coating I was alluding to? Enter sauce. Giving the beef bites a light coating of sauce before recooking them means that the water in the sauce will partially cook out, thickening the remaining sauce until its flavors are concentrated and it becomes sticky. Note, though, that they are not caramelized. Sugars don’t caramelize until temperatures above 300°F (149°C). If you want true caramelization, you’ll have to blast your burnt ends with some real heat, but they don’t need it. They are fine on their own sticky merits.
leftover biscuits (if you’re lucky enough to have them) are one of my favorite morning treats. A smear of strawberry jam on a split, toasted, biscuit starts my day on an inspiring note and pairs beautifully with my morning tea.
feel free to substitute white tequila, grappa, or vodka. Don't be alarmed by the strength of this new classic; it's a cocktail that's meant to be sipped and savored.
Treated well, broccoli can be spectacular. Of course I love to roast it, sauté it, etc. But cut into elegant little spears and blanched (or steamed) in salted boiling water for about 60-90 seconds, they turn bright green and tender, perfect for dousing in lemon juice, adding some raw grated garlic and sprinkling with flaky salt and it's just...a wonderful experience.For reasons I myself do not fully understand, from time to time I like to add half a bag of frozen peas at the last minute to warm through (they're already cooked), but this is optional. This broccoli is best eaten with your hands as a palate cleanser between bites of buttery pasta—kind of a salad, if you think about it?
While “lemon” and “pepper” are the two primary flavors here, this pasta really does taste enough like cacio e pepe to hit many of the same pleasure receptors as excellent boxed macaroni and cheese. Unfortunately, it does require a bit more technique here (the simplest things often do), in that the sauce is only created with some browned butter, finely grated parmesan, pasta water and not much else. If this isn’t something you’ve done before, wow, are you in for a treat– but also, be patient, the al dente pasta does take a bit of time in the skillet to fully cook and create a thick enough sauce. It’s the ultimate “I can’t believe this came from only that” – my favorite way to cook.
If this feels too simple for your taste, I encourage you to just try it because it really does dazzle. That said, feel free to do something like add a little thinly sliced preserved lemon or maybe a finely grated clove of garlic to the skillet, maybe toss in a handful of leafy greens at the end (but really,
Here I call for mature spinach with a stem, but feel free to use baby spinach or any tender leafy greens such as yam leaves, watercress, bok choy, or Chinese broccoli (if you want to cook hearty, leafy greens, try my recipe for Ginger Kale with “Lobster” Sauce. Or, for much sturdier vegetables like cabbage, try my Hunan Hand-Torn Cabbage With Bacon and Chilis). There is one very important rule to adhere to for cooking stir-fried greens that I inherited from my dad: choose garlic or ginger, but never both. Using too many aromatics could risk muddling the flavor of this dish, so we pick one to stand out. You’ll also find the leaves will absorb more of the flavor from the cooking liquid than the stems, so mix your greens well to ensure well-balanced bites.
A note: To make sure everything goes smoothly, have all your ingredients prepped and measured before getting started. —Lucas Sin
This recipe for Queso Fundido by Mark Anderson and Ryan Fey, aka The Grill Dads, is Meghan’s favorite recipe from their cookbook, The Best Grilling Cookbook Ever Written by Two Idiots, which she helped produce.
Recreate Blue Apron’s signature tomatillo poblano sauce at home. Try it on any protein, bean dishes, or roasted vegetables. For a creamy kick, stir a spoonful into yogurt or sour cream to make a rich sauce.
I’m sure the fact that we used prime rib for these carne asada tacos is a big part of why they are so delicious, but you could just as easily make these tacos with flank steak or skirt steak, like Tyler Florence does in his recipe. Whatever works for you!
these delicious beauties are completely doable and so impressive. Better still, this dream holiday dessert not only can be made ahead, it must be made ahead – and tucked into the freezer! Then when the special dinner night arrives, you simply pop them out of the freezer, heat the oven, and bake to serve warm just as you are finishing your main course.
Serve these beauties straight from the oven with a simple dusting of confectioners’ sugar or a dollop of whipped cream. Or you can level up the flavors and presentation and partner them with a drizzle of double raspberry sauce (see below). That said, they are delicious all on their own. Add a glass of Prosecco (or two) and you have a glamourous, classic dessert.
This is hands-down the BEST homemade vanilla simple syrup. It can be used to flavor coffee or other drinks, brushed on cakes, tossed with berries, and so much more. Made with real vanilla bean paste for the most luxurious flavor
This simple bean salad was inspired by one we tasted in Greece. We swapped the large, flat butter beans typically used by Greek cooks for easier-to-find cannellini, and we opted for the convenience of canned. But to compensate for canned beans' blandness, we heated them in the microwave, then tossed them while still hot with oil, vinegar and aromatics. As the beans cool, they absorb the seasonings, so they're flavorful throughout. The beans can be heated, dressed and refrigerated up to a day in advance; if you like, bring the beans to room temperature before tossing with the avocado, herbs and lemon, but even cold the salad is delicious.
If you’d like this to be even smokier, add in a chipotle chile and a teaspoon of adobo sauce. Or feel free to blister up and add in any of your other favorite chiles to the mix instead. And of course, if you’d like a spicier salsa, just add in another jalapeno with its seeds.
I cold smoked all the ingredients after they were cooked. For one hour oh my G*d. I used Cherry wood it is the most simplest but best tasting salsa
I like to say that I have olive oil running through my veins. It’s deep in the DNA of all Mediterranean people and is one of the things that connects Spaniards like me to our neighbors in the Eastern Mediterranean. This cake is one of my favorite ways to serve olive oil for dessert. It’s rich but not heavy, sweet but not too much, and has a nice hint of lemon. Make sure to use good extra-virgin olive oil. It doesn’t have to be the most expensive stuff, but since there’s a whole cup in there, you want to use something high quality that’s not too spicy. This versatile cake pairs well with all kinds of fruit; try whatever is in season, like clementines, apricots, figs, or peaches.
It’s a mouthful, and many of our diners won’t attempt to say the name of this dish, and instead just point to the menu. But take the opportunity to learn a little Greek: “kolokythi” (zucchini) plus “keftedaki” (meatball). No matter how you say it (or not!), it’s one of our favorites – light fritters with a crunchy exterior and a sweet, creamy inside. I first tasted this dish in Santorini, where the rich volcanic soil of the Greek island makes for superb zucchini and tomatoes. If you can use in-season farmers’ market vegetables, the dish will be at its peak, but grocery-store zucchini will get you most of the way there. If you can’t find Kefalograviera, Manchego cheese can be substituted; just add a pinch more salt as Manchego is less salty than Kefalograviera.
We love topping ours with shaved chocolate or a pinch of cocoa powder, but feel free to get creative with the garnishes. Try adding a strawberry or a spring of mint, or even crushed Oreos to the rim.