For brisket: Rub brisket all over with spice rub.Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours.
YieldMakes 8 to 10 servingsIngredients1/2 cup (1 stick) unsalted butter2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise1 6" piece of ginger, peeled, cut crosswise into 1/2"-thick rounds1/2 cup sorghum syrup or honey1/2 cup fresh orange juice6 tablespoons bourbonKosher salt and freshly ground black pepperPreparation Melt butter in a large skillet over medium heat.Add carrots and sauté until beginning to soften, about 10 minutes.
Bring vinegar, sugar, salt, and 1/4 cup water to a boil.Pour over onion; stir to coat.
For vanilla pastry cream: Bring milk and cream to a simmer in a medium saucepan.For assembly: Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form.
YieldMakes 6 servings Ingredients3 tablespoons plus 3/4 teaspoons kosher salt, divided3 tablespoons hot pepper sauce6 5-7-ounce U.-farmed catfish fillets1 1/2 cups white cornmeal2 tablespoons all-purpose flour2 1/2 teaspoons baking powder1 teaspoon freshly ground black pepper1 teaspoon garlic powder1/2 teaspoon cayenne pepper3 cups (about) vegetable oilSpecial EquipmentA deep-fry thermometerPreparation Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves.
Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish.For custard: Pour 2 tablespoons water into a small bowl; sprinkle gelatin over.
Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl.Sift remaining 2 cups flour, baking soda, and next 5 ingredients into a large bowl.
Preparation Heat oil in heavy large pot over medium heat.Add tomatoes, chilis, chili powder and oregano and cook until tomatoes begin to soften, about 5 minutes.
Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.Zest one orange—you need 1 teaspoon grated zest.
Slice the beets into 1/4-inch rounds.Reduce the heat and sauté the beets, turning to ensure even cooking, until the beets are beginning to glaze and become tender, about 15 minutes.
YieldServes 2Ingredients1 large bunch beet greens2 teaspoons chopped garlic1 shallot, chopped1/4 teaspoon crushed red pepper flakes1 teaspoon olive oil1/2 teaspoon coarsely ground black pepper2 teaspoons sugar1/4 teaspoon salt2 teaspoons sherry vinegarPreparation 1.Wash and trim the beet greens.
Ingredients1 batch butter crust pie dough5 to 6 cups peeled and sliced fresh peaches (see tip)1 teaspoon lemon juice1/2 cup dark brown sugar, or as desired1/4 cup sugar1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional1/4 teaspoon vanilla extract, optional3 tablespoons cornstarch, potato starch, or flour3 tablespoons butterPreparation 1 Preheat the oven to 350°F.In a large bowl, toss the peaches with the lemon juice and sugars.
YieldServes 6 to 8Ingredients6 slices bacon (about 4 oz/125 g)1/4 cup all-purpose flour1 tsp salt1/2 tsp cracked black peppercorns2 lbs stewing beef, trimmed, cut into 1-inch (2.Drain off all but 2 tbsp (30 mL) fat from pan, reserving remainder.
Stir well.Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly.
Stir in turkey, pinto beans and green beans.TipsIf you are halving this recipe, be sure to use a small (2 to 3 1/2 quart) slow cooker.
Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl.Flip and cook until golden and cooked through, about 1 to 2 minutes more.
Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes.Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling.
For larger mushrooms such as portabella or king trumpets, cut lengthwise into 1/2-inch slices.Top with 1 tablespoon of the butter, cut into pieces, and roast in oven, stirring occasionally, until golden and cooked through, about 15-20 minutes.
Pat steak dry and season both sides with peppercorns and kosher salt.Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts.
Trim fennel bulb and remove tough outer layer.Add fennel, radicchio, basil, and chives to vinaigrette in bowl and gently toss until evenly coated.