Monday, February 23, 2009
Leftover brisket - part two! Brisket makes a great hearty dinner for company - especially on a freezing winter night. We had some dinner guests over to enjoy the last of the 5 lb. brisket. Mix in a few side dishes, salad, bread, and dessert for a full meal! Wines were expertly selected by the wine expert at http://vintage78.blogspot.com.
Baby greens salad with carrots, cucumber, red peppers, and black olives. Served with either a lemon tarragon vinaigrette or balsamic dressing.
Wine pairing: Chardonnay from Spring Lake Estates in the Niagara area (NY)
Barbecue Brisket: Cooked brisket heated up in smoky BBQ sauce. Heated at 250 degrees for about 30-45 minutes until nice and tender and falling apart.
Pumpkin Cornbread: Followed the corn muffin mix recipe, adding in about 1/2 cup canned pumpkin and a tbsp. of sugar. Baked according to directions on the box. This was really moist and a very pretty golden color.
Smoky Baked Beans: Delicious! These were so good - we ate every last bit of them (well, there were no leftovers from anything else either....). I used a little help with a recipe I found online: http://www.foodnetwork.com/recipes/food-fantasy/sweet-and-smoky-baked-beans-recipe/index.html. I swapped out a few ingredients - turkey bacon for the bacon and red peppers for the green. For the cooking method, I cooked them on the stove top for the 10-15 minutes, then let them cool and put them in the refrigerator. Before dinner I heated them up in the oven alongside the brisket.
Wine: Pinot Noir from Warm Lakes in the Niagara (NY) area.
Individual cherry cobbler pies. These were easy and fun to make and very tasty! I bought pre-made miniature pie crusts from the grocery store. Brushed them with egg whites and baked for 5 minutes. Then I filled them with canned cherry pie filling. For the top, I made a mixture of flour, oats, brown sugar and butter. Bake for 15-20 minutes and instant dessert!
There were NO leftovers at all. This is definitely a keeper!