Not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

If I’m making bacon cheeseburgers to bring to a barbecue, even if it’s on my back deck, instead of bringing a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently in the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I make 2 lbs. of burgers at a time, using grass-fed beef.

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2 lbs. ground beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

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Fellow is my dog, and he was by my side as I created this dish. I thought it was only fair to name it after him.

The original Oysters Rockefeller recipe is a closet guarded secret, created in 1899 at the famous New Orleans restaurant Antoine’s. Jules Alciatore, the son of founder Antoine Alciatore, developed the dish when they had a shortage of escargot, substituting locally available oysters. Antoine’s is still the only place in the world where you can be served the original Oysters Rockefeller recipe.

Search on line for Oysters Rockefeller, and you’ll find hundreds of recipes that claim to be the real thing. Most of them use spinach in the dish, which Antoine’s has said was not in the original recipe.

My version, Oysters Rock-a-Fellow, is a cheesier, gooier version than the original, which is heavy on the greens, but I think it’s one you will enjoy. I use larger, meatier oysters like Wellfleets from Cape Cod or local Rhode Island oysters, but use what you like.

24 oysters
1 bottle (12 oz.) beer (I like Sam Adams Boston lager)
5 black peppercorns
2 teaspoons salt
2 garlic cloves

Scrub the oysters under cold water to get them clean.

Place all the oysters in a large pot. Add the beer, peppercorns, salt, and garlic cloves, along with enough cold water to cover the oysters. Turn the heat on high and bring the pot to a boil.

The moment you reach a boil, turn the heat off and remove the oysters onto a plate to cool. You don’t want the oysters to open in the pot! Discard the liquid.

Once the oysters have cooled, remove the top shell off each one, carefully reserving the oyster liquor inside if you can, and arrange them on a lined baking sheet.

Pre-heat the oven to 425 degrees.

1/4 cup unsalted butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1/4 cup milk
salt and pepper
6 oz. mild cheddar cheese (the white one), grated
6 oz. mozzarella, grated
3 cups (tightly packed) fresh arugula, finely chopped
Fine bread crumbs

 

In a sauce pan, melt the butter and then add the onion and garlic. Cook until the onion is translucent.

Add the milk, season with salt and pepper, and then add the arugula a little at a time, letting it wilt before adding more. Use all the arugula.

Once all the arugula is in the saucepan, sprinkle the cheese in a bit at a time, letting it melt, until you’ve used all the cheese.

Spoon the cheese sauce carefully over each oyster on the baking sheet, just filling the shell. Top with a sprinkling of bread crumbs.

Bake in the 425-degree oven for 8 to 10 minutes, until golden and bubbly.

 

For me, no dining experience is complete without a great cocktail. If all they’ve got to offer is a martini straight-up with olives, I’ll drink it alright–but I’ll be disappointed there’s nothing more.

Coppa is a wonderful small enoteca in Boston’s South End, featuring small plates by award-winning chefs Ken Oringer and Jamie Bissonette. (They’re also the 2 creative forces behind Toro in Boston and NYC.)

The food was incredible, and this drink, called “Hey, Neon,” was inspired. The glass was rimmed with dehydrated and finely chopped kalamata olives. I tried to recreate that at home, and couldn’t get the texture or the size right. And I could never get it to stick to the glass, either! Ultimately, I simply skewered a few kalamatas and placed them on the glass!

The original “Hey Neon” at Coppa.

 

 

“HEY NEON”

1 1/2 oz. Aalborg aquavit
3/4 oz. Punt e Mes
1/2 oz. Cynar
1/2 oz. Green Chartreuse

Add ice to a cocktail shaker and then add the ingredients. Stir well, until very cold. Strain into a martini glass. Add the skewer of kalamata olives.

 

Aalborg is a brand of aquavit (or akvavit), a clear alcohol similar to vodka but usually infused with other flavors, mainly caraway or dill, popular in Scandinavia.

Punt e Mes is a sweet vermouth, the so-called “little brother” of the granddaddy of all sweet vermouths: Carpano Antica Formula.

Cynar is an Italian bitter and digestif made from herbs, plants and artichokes. Strong in flavor, but delicious!

Chartruese is a French liqueur made by Carthusian monks since 1737, using a recipe that dates back to 1605. It contains 130 herbs and plants. It’s also one of the few liqueurs that ages in the bottle, changing over time. Green Chartreuse is 110 proof, and naturally colored from the maceration of its ingredients. Yellow Chartreuse, at 80 proof, is a milder and sweeter version.

My version of the “Hey Neon.”

 

 

Every major city in the United states has a Capital Grille, and it’s a great place to grab a solid dinner if you’re traveling. Although the Capital Grille in my town of Providence, RI has recently moved from its original location, we can still boast that we had the very first one in the USA.

They don’t do crazy-fancy drinks at the Capital Grille. They keep a very well-stocked bar with high-end booze and make solid cocktails. But there is one signature drink you can find there, and that’s the Stoli Doli. A Stoli Doli is simply Stoli vodka that has been infused with fresh pineapple. If you sit at the bar at the Capital Grille, you won’t be able to miss the very large jar of freshly-cut pineapple pieces swimming in vodka. They literally pour it “from the tap,” and serve it straight up, like a martini, or on the rocks. It’s delicious, and I’ve certainly had my share of them over time.

I decided to make my own at home one day, to serve to my friends at an upcoming party. But to my disappointment, I didn’t have any Stoli vodka in the house. I found a bottle of Stoli Vanil, the vanilla-flavored vodka, and it was a real game-changer! I used that instead of regular Stoli and I came up with a sweeter, smoother drink that is legendary among my friends to this day. I called it…

VELVET ELVIS

2 pineapples, peeled, cored, and sliced
1.75ml Stoli Vanil

Find a gallon-sized glass jar with a lid. Peel, core and slice the pineapples and drop the pieces in the jar. Pour the vodka in, mix well, and seal the jar. Keep it at room temperature for a week, giving it a gentle shake every day.

After one week, strain it, squeezing the pineapple pieces to get every bit of liquid out. Keep the Velvet Elvis refrigerated. Serve over ice.

Chicken Rollatini was one of the first dishes I learned how to make back in my teenage days on Long Island, working at a local Italian restaurant called Pizza City East. (The original Pizza City was in Ozone Park, Queens.) It was a simple dish: a chicken breast rolled up with prosciutto and mozzarella, and baked in a mushroom cream sauce. My version these days substitutes ham for the prosciutto, provolone for the mozzarella, and an Alfredo sauce for the mushroom cream sauce.

 

4 chicken breasts cut lengthwise to make 8 thin breasts, about 2 pounds
8 slices sliced ham
8 slices of provolone cheese
Remove the chicken tender portion of the chicken breasts and set those aside for another day.
I don’t like to pound out my chicken breasts. I like the texture of “real meat.” So I take a large breast, and slice it lengthwise to make 2 thinner breasts. I lay the breast down on the cutting board, add a slice of “real” ham (not the deli-sliced stuff, but a ham that I sliced myself), then a slice of provolone, and carefully roll it up, securing it with toothpicks. Sometimes it’s easier to roll the ham and cheese first, then wrap the chicken around it. Place the rollatinis on a baking sheet. Set aside, preferably in the fridge, until ready to cook.

Rolled and ready!

1/2 cup breadcrumbs
1 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon granulated onion
1/4 teaspoon granulated garlic
Combine these ingredients in a bowl. Set aside.
2 carrots
2 parsnips
2 celery stalks
1/2 medium onion
Olive oil
Peel and chop the parsnips and carrots into quarters. Peel and chop the onion in half. Chop the celery into quarters as well. Place all the vegetables on a sheet pan and drizzle olive oil over the top, tossing them in the oil. Roast the vegetables in a 400° oven until caramelized, and the  carrots and parsnips are fork-tender, about 20 minutes. Remove the sheet pan from the oven and let the vegetables cool. Once the veggies have cooled, chop them finely with a knife or food processor. Set aside.
3 cups your favorite rice, cooked
Cook the rice according to package directions. Once the rice is cooked, mix with the chopped carrots, parsnips, celery and onion. Set aside.
1 cup cream or half-and-half
3 tablespoons butter
1/2 cup freshly grated Parmigiano Reggiano
salt and pepper
For the Alfredo sauce, heat a saucepan over medium heat, melting the butter and then adding the cream or half-and-half. Once it’s warmed through, add the cheese and whisk until it has melted and the sauce is smooth. Season with salt and pepper. Set it aside, to re-warm later.
Take the pan of rollatinis out of the fridge to warm to room temperature, and reduce the heat of the oven to 350°.
Drizzle a little olive oil over the top of the rollatinis and rub it in. Sprinkle the breadcrumb mixture over the top and bake them for 30-45 minutes, until the chicken has cooked through.
To serve, remove the chicken rollatinis from the pan and plate on a bed of arugula (optional) with the rice on the side. Serve with the Alfredo sauce.

JUSTANOTHERRIB RECIPE

Posted: April 4, 2018 in Uncategorized
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Sometimes, only ribs will do.

The classic “Adams Ribs” episode of M*A*S*H is one of my favorites. Hawkeye’s speech about the city of Chicago said it all: “Chicago. Hog butcher for the world. Toolmaker. Stacker of wheat. Player with railroads and the nation’s freight handler. Stormy, husky, brawling, City of the Big Shoulders. Sandberg knew, Radar. Spareribber for the universe! Maker of meat on a bone! The home of the pigsicle! Give me your tired, your poor… your cole slaw.”

There’s a million ways to make great pork ribs….and only a few ways to really ruin them. So, yeah, here’s another rib recipe. But it’s good.

I like using Berkshire pork St. Louis style ribs. They’re fattier than beef ribs, so I don’t have to worry as much about them drying out. I always remove the skin on the back of the ribs before rubbing them down with my spice rub.

Rubbed-down ribs. I let them sit for an hour at room temp before smoking.

8 to 10 lbs. pork ribs
spice rub (see below)
barbecue sauce (see below)

 

Spice rub

2 tablespoons brown sugar
1 tablespoon granulated garlic
1 tablespoon salt (I like using fine sea salt)
1 tablespoon black pepper
1 tablespoon celery seed (not celery salt)
1 tablespoon granulated onion

 

Combine all the spice rub ingredients. I like to grind the celery seed in a spice grinder before mixing with the others, so that I don’t get crunchy bits.

If the pork rib slabs are long, cut them in half so they’re easier to work with (and so they fit in the smoker!)

Rub the ribs with the spice rub, and place them in a 250-degree oven or smoker. Place a pan of water underneath to keep them moist and to catch any grease that drips down. I use an electric smoker, so during those 3 hours of cooking, I add hickory chips once an hour.

After 3 hours of smoking with hickory chips. I place one rack on top of another, brushing them with sauce, then wrapping them in foil.

 

While the ribs are cooking, it’s time to make the barbecue sauce. I like a citrus-based, sweeter sauce, and this time, I had some mandarin oranges in the kitchen. But you can easily substitute regular oranges, lemons, limes or even grapefruit for this recipe.

1 cup ketchup
1/2 cup mandarin orange juice (or other citrus juice)
zest of 2 mandarin oranges (or other citrus)
1/4 cup brown sugar
3 tablespoons butter
1 teaspoon hot sauce (I like Frank’s Red Hot)
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper

Brushed with sauce before wrapping in foil for the last 2 hours of cooking.

 

Remove the ribs from the smoker, place them individually on a piece of aluminum foil, and brush them with the barbecue sauce on all sides. Wrap them completely with the foil and place them on a baking sheet in a pre-heated 250-degree oven. Cook for 2 hours more.

Why cut them into individual ribs when you know you’re going to eat the rack anyway?

 

 

 

 

 

Pork tenderloin is a lean cut of meat that can dry out easily when roasted. It’s usually just a couple of inches around, and over a foot long…a shape that can easily go from juicy to overdone in just a few minutes if you’re not watching it carefully.

I usually cook my pork tenderloin much like I would a pork chop: In one bowl, I’ve got a couple of eggs, scrambled. In another, a mixture of flour with whatever seasonings I like. Cutting the tenderloin into 3 or so pieces to fit the bowls, I coat them in the egg wash, then dredge them in the seasoned flour before browning on all sides in a heated pan with pork lard on the stove top. Then into a 325-degree oven until the temperature just reads 145, letting the meat rest a few minutes before slicing.

But it was time for a change. This recipe really is based on what I had in the fridge and pantry at the time, and it just rocked!

I chose chickpeas (we never called them garbanzos!) as my starch. I don’t worry too much about carbs, as long as they’re good ones and in moderation. I try to avoid the white stuff: potatoes, pasta and white rice.

soup1

1 1/2 lb. pork tenderloin, cut into 1/4″ thick medallions, then cut in half
1 cup all-purpose flour (I use Cup4Cup gluten-free flour)
1/2 onion, finely chopped
3 carrots, peeled and sliced
3 stalks celery, sliced
1 teaspoon garlic salt
1/2 teaspoon pepper
1 pint veal stock or chicken stock
1/2 cup white wine (I like an un-oaked chardonnay like Alice White)
1 pint water
large pinch of bouquet garni
1 15-oz. can chickpeas, rinsed and drained
1 head organic kale, cleaned, stems removed, and chopped

 

 

Slice the pork tenderloin into 1/4″ medallions, then cut each medallion in half. Set aside.

In a bowl, add the flour (unseasoned). Set next to the pork.

Heat a heavy skillet big enough to hold all the pork. Add a few tablespoons of olive oil or pork lard. Drop the pork pieces in the flour, coating them well, then shaking off the excess. (No egg wash needed.) Place them carefully in the pan and brown them on both sides. They don’t need to cook all the way through.

Leaving the pork in the pan, add the onions and stir, cooking for a couple of minutes. Then add the carrot and celery slices, stirring again. Sprinkle in the garlic salt and pepper, stirring again.

Add the stock, the wine, and the pint of water. Bring it to a boil and let it simmer for a few minutes, stirring gently.

Add the chick peas. Then add the kale, a handful at a time, waiting for the greens to wilt into the soup before adding another handful. Do this until all the kale is in the pan. Add the pinch of bouquet garni. Bring the soup to a boil again, then reduce it to a medium-low simmer, uncovered.

The soup is ready when the veggies are tender, about 15 minutes. Keep an eye on it, and if the liquid has evaporated and it looks too thick, add more water, bringing to a boil with each addition, then reducing the heat.

Taste for seasoning before serving.

 

soup2

 

On the surface, the idea of frequent flyer miles is a great one: rack up a bunch of miles for every flight you take or associated credit card you swipe, and before you know it, you have enough miles to fly somewhere on this planet for free! It’s a system that has allowed my family to travel far more often than we could otherwise. We flew on points to Spain…New Zealand…Paris…Lithuania…Greece and more.

But the battle to get there can be a tricky one, and you need to know how to play the game…a game where the rules can change without warning.

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Rule 1: One airline, one card. If I’d collect points from a handful of airlines, I’d have just as many points, but they’d be spread out–not enough to get anywhere on any one airline. And airline cards can be expensive. When Delta raised the yearly fee of their card to $185, I told them to go pound sand. Now I only use an American Airlines Aadvantage Mastercard and literally put every single possible purchase I make on that card because American Airlines is convenient for me. All the airlines have some kind of card, so do a little research and decide which one works best for you.

By the way, I do cheat on the “one card only rule:” I also have a Starwood Preferred Guest American Express card. I’ve found that I get the most bang for my buck with the Starwood group of hotels. They include Westins, W’s, Sheratons, St. Regis, and more. And now, Starwood has joined forces with Marriott, increasing the number of hotels I can use.

Rule 2: No expense is too small to put on the card. A burger at a drive-thru, a couple of things at the supermarket. Every point counts, and once you get that ingrained in your brain, you’ll make serious headway. I pay all my bills with my credit card, when possible: utilities, cell phones, the post office, doctors visits. Even most appliance or house repairs can now be paid by credit card, so why write a check?

Rule 3: Pay your credit card off on time. The reason why it’s worth collecting points with your credit card is because you’re making purchases you would’ve done with cash anyway. The moment you get to the point where you’re paying interest on your credit card, you’re paying more per point, and then you may as well give up the fight and just buy your plane ticket.

Rule 4: Don’t let your miles expire. You worked hard to collect them. Always check to make sure your miles aren’t going to expire before you can use them. Sometimes all it takes is a simple credit card transaction to buy yourself and extra year’s life on your miles.

Rule 5: Do the math. If you’re flying somewhere and have enough miles for a free trip, check out the deals on your flight before you use your miles. If you can get a really cheap flight, you’re better off paying for it, and saving your miles for a future trip that might cost a lot more.

Rule 6: Look into upgrades. Sometimes you don’t have enough miles to buy a whole ticket but you might have enough to upgrade yourself from coach to Business Class. A nice perk if you’re going on a long flight!

Rule 7: When possible, book it yourself. Sometimes you can do all of your trip planning online. If you’ve got a simple round-trip flight, you can save yourself some money by booking it yourself. If you use a representative on the airline’s 800-number, there could be a fee of $40 or more for them to book it for you. But if you’ve got a more complicated route, with several stops and different cities, you may decide that a live person on the phone is the way to go.

Rule 8: Go First Class, even if you’re not flying First Class. When looking for flights online, I’ve found that I get better flight choices if I say I want to go First Class, even though I know I don’t have the points to do it. If I tell the airline upfront that I want to fly coach, they automatically treat me like a second-class citizen and show me trips that require several stops to get to my destination. If I tell them I want to go First Class, lo and behold, I get non-stop flights! Once I get to those flights, it’s often easy to downgrade to coach, but now I have a non-stop flight instead of a 2 or 3-stop flight.

Rule 9: Computers won’t give you answers to questions you don’t ask. I was trying to book 3 Business class seats. Every time I looked on-line, I was told no. Then it dawned on me: see if there are 2 Business class seats on the flight I want. Bingo! The computer only told me what I asked for: 3 seats not available. It didn’t volunteer info for any alternatives. So I booked the 2 good seats for my wife and daughter, and I grabbed a 3rd seat in coach for myself. A little sacrifice, but worth it since we had the flight we wanted and we were all on the same plane.

Rule 10: Hang up!! This rule has helped me the most with hotel reservations and especially with airlines. If you call the 800 number, and the representative that answers the phone seems clueless or refuses to help you to your satisfaction, HANG UP AND DIAL AGAIN. There are hundreds of people answering those phones. Some will be good and some will be totally clueless. I’ve found that younger people are hard-working but are afraid to bend the rules even a little because they want to impress their boss and keep their jobs. The veterans are more interested in impressing you and are experts in finding ways around the rules that the young people haven’t figured out yet. Don’t ever settle. This is your big trip! A great rep on the phone can make all the difference.

 

HOMEMADE MUSTARD

Posted: March 25, 2018 in Food, mustard, Recipes, spicy
Tags: , , ,

It’s so easy to make your own mustard. And really good mustard. Mustard that hasn’t been sitting on the store shelf for a year. Mustard with real flavor.

Once the mustard is made, you’re supposed to wait a few weeks before using, letting its heat mellow a bit. But I enjoy it right from the start. Feel the burn!

 

mustard

The great thing about this recipe is that you make it with your favorite beer, so use what you drink and you’ll have a mustard like no one else. I used Samuel Adams Boston Ale for this recipe.

 

 

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
3/4 cup Sam Adams Boston Ale
1/4 cup apple cider vinegar
2 Tbsp. honey
2 Tbsp. brown sugar, firmly packed
2 garlic cloves, smashed
1 bay leaf
2 tsp. fleur de sel
1/8 tsp. freshly ground pepper

 

Put the yellow and brown mustard seeds in a bowl and pour in 1/2 cup of the beer. Push the mustard seeds down to submerge them in the beer. (I lay a sheet of plastic wrap down on top to keep them submerged.) Cover and refrigerate for 24 hours.

Combine the remaining 1/4 cup of beer, the vinegar, honey, brown sugar, garlic, bay leaf salt and pepper in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring to dissolve the honey and the sugar. Boil for 1 minute, the immediately remove the pan from the heat and let it cool to room temperature.

Toss the garlic and the bay leaf in the trash and pour the liquid into a blender. Add 3/4’s of the plumped mustard seeds and blend to break the seeds. Add the remaining 1/4 of the mustard seeds and pulse just once to mix. You want the mustard thick, with some whole seeds remaining.

Put the mustard in an airtight container in the fridge for at least 3 days, and up to a week, depending on how mellow you want it and how much waiting you can tolerate! After about 3 weeks, the mustard will be at its peak…but it will keep in the fridge for several months. (I can’t imagine it will last that long.)

There’s a wonderful Italian roasted meat dish called Porchetta (por-ketta). Though there are many ways to prepare it, the classic version consists of a pork belly that is seasoned and then wrapped around a pork loin. The meat is tied, then roasted slowly for hours, basted with wine and the meat juices until the pork is cooked and the outside skin is crackly and crispy. Then it’s sliced like a log and served as a sandwich or a main dish. It’s absolutely fantastic! (If you’re in New York City, go to the small restaurant called  Porchetta on the lower east side and taste this porky awesomeness the way it was meant to be.)

I recently purchased a beautiful hunk of grass-fed beef brisket from Pat’s Pastured, a wonderful farm here in Rhode Island. I said to myself: “What if I cook it like Porchetta?”

I searched through a dozen Porchetta recipes and used whatever herbs and spices I liked to make my own special seasoning for this slab of meat I now re-named “Brisketta.” For the most part, I used common ingredients in Italian cooking, but I added toasted fennel seeds, an ingredient in Porchetta, as a tip of the hat to that classic dish.

If you don’t have brisket handy, using a cut like beef flap will work just as well.

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I flipped the brisket fat-side-down on my cutting board and carefully sliced it down the middle horizontally to make two large–even thinner–slabs of meat. The bottom half, with the fatty side of the brisket, would eventually be my outside layer. The top half would be my inside layer.

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I took the top half and slathered some of my seasonings on it. Then I rolled it up into a log as tightly as I could. I slathered more of my seasonings onto the bottom half of the brisket, the rolled it around the first log as tightly as I could, so that the fattiest side of the brisket would now be on the outside of this large meat log. I seasoned the fatty side with any leftover seasonings I had.

Now, rather than having a piece of meat that was only 1 1/2″ thick, I had a meat log that was 6″ thick. Much easier to cook and control. I tied the meat log up tightly with butchers’ twine and let it rest in my fridge overnight.

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The next day, I removed the meat log from the fridge and let it sit on the counter for an hour, so that it would come back up to room temperature. Meanwhile, I started my digital smoker (an electric one), setting the temperature at 250 degrees. I placed the meat log on a rack in my smoker, and a bowl of water on another rack to help keep it moist during the cooking process. I closed the smoker door, and then cooked it low and slow for about 5 hours. My smoker has a side chute that lets me drop wood chips inside, and I used slivers of oak to add some smoke.

I removed the meat log from the pan and put it directly onto the grate before cooking.

I removed the meat log from the pan and put it directly onto the grate before cooking for 4 hours, but returned it to the pan once I wrapped it in foil.

 

After 5 hours, I removed the Brisketta from the smoker, wrapped it in foil, and returned it for another 2 hours.

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7 lbs. beef brisket
1 tablespoon fennel seed, toasted and cooled
5–3″ strips of bacon, cooked and cooled
2 tablespoons oregano
2 tablespoons parsley
2 teaspoons basil
2 tablespoons salt
1 teaspoon pepper
2 teaspoons granulated onion
1 teaspoon granulated garlic
Grated zest of 2 lemons
1/2 cup olive oil

Pour the fennel seed in a hot, dry pan on the stove. Toast the seeds until they release their aroma, but don’t let them burn. Set aside to cool.

Crumble the bacon strips and place in the bowl of a food processor. Add the cooled fennel seeds, oregano, parsley, basil, salt, pepper, onion, garlic, and lemon zest.

Run the food processor and slowly pour in the olive oil, until you have a paste much like pesto.

Slice the brisket in half horizontally. Save the piece with the fatty side for last, because this is the piece that will wrap around the others, with the fatty side out. Smear the rub on the first piece of brisket and roll it tightly into a log. Smear the rub on the second piece of brisket and wrap it around the first piece, making sure the fatty side is on the outside.

Once you’ve rolled both pieces into a single meat log, scored the fatty exterior with a knife and rub any leftover seasoning paste onto it. If you have none left, simply season with salt and pepper.

Tie the meat log tightly with butchers’ twine, tucking in all loose ends.

At this point, you can place the meat log in the fridge until ready to cook, remembering to remove it at least an hour before cooking so that it comes back to room temperature.

Pre-heat an oven or smoker at 250 degrees. Place the meat log directly on the grate, with a pan underneath to catch the dripping fat. Place a bowl of water in there as well, to keep the meat moist while it cooks. Cook for 5 hours, then wrap in foil and cook another 2! Let it rest an hour before slicing…if you can wait that long!

The classic French Ratatouille uses eggplant, peppers, wine and herbs. Mine does not. So maybe it’s not ratatouille but a distant cousin. The taste, however, is awesome, and I like to use it in many ways.

Veal and pork meatballs with ratatouille, smothered in mozzarella cheese and baked!

4 strips bacon, chopped
1 large onion, chopped
2 medium green zucchini, diced
1 cup broth veal broth (although beef or chicken broth works fine)
1 (28 oz.) can diced tomatoes
salt, pepper to taste
granulated garlic, to taste
olive oil

 

Using a large pan, heat a little olive oil and toss in the bacon. Cook it until crisp, then add the onions. (Don’t remove the bacon fat!)

Sauté the onions until translucent and then add the zucchini. Season with salt, pepper, and granulated garlic.

Once the zucchini has softened just a bit, add the broth and the diced tomatoes, mixing well.

Cook over medium heat until most of the liquid has evaporated and you have a nice, thick ratatouille.

It goes great with a delicious pan-seared steak!