Author: BMF

Slow Cook Brisket

BMF

3-pound boneless beef brisket
1 small head cabbage (about a pound), cut into 8 wedges
1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 large onion, cut into 8 wedges
1 medium Granny Smith apple, cored and cut into 8 wedges
2 cans (10 3/4 oz each) Cream of Celery Soup
1 cup water
2 tsp caraway seed (optional)

1. Season the brisket with your favorite seasonings, or just salt and pepper, if desired.

2. Put the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple.

3. Stir the soup, water and caraway seeds (if desired) in a medium bowl. Pour mixture over the brisket and vegetables in the slow cooker.

4. Cover and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the meat is fork tender.

5. Remove the brisket from the cooker to a cutting board and let it stand for 10 minutes before slicing. Thinly slice brisket across the grain and put on a serving platter. Remove the vegetables and fruit with a slotted spoon and put on platter. Pour the juices from the cooker into a gravy boat and serve with brisket.

TIPS: Pair with your favorite dinner bread or Texas toast and you have a meal fit for a king!

Scotch Egg Review

BMF

Followed the recipe except for dry seasonings at beginning. Salt and Pepper on meat. Used 5 Rainbow hamburger buns toasted and food processed with .25 parts of Italian seasoned bread crumbs. Grilled one. Undercooked then overcooked but definitely must grill from here on out on this plan for flavor alone. Sliced some sweet onion/rolled in olive oil, crazy salt and pepper and grilled. Lettuce salad with cucumber slices quartered. Dressing is 1 Tablespoon mayo and a cup or so of Italian dressing. Georgia shrimp cocktail w/ AWESOME sauce.

Overall this was awesome and I had a fun time prepping all throughout the day. One step at a time. The idea gives me many ideas we can use for our plan in other flavorful ways. Good experiement


Baked Scotch Eggs

BMF

FF BAKED SCOTCH EGGS

Serves 4 to 6 … Adaptation of UK classic. This is good for picnics, snacks. Serve hot or cold

1 pound ground turkey

Seasoning (I used about 1 tsp. each dry mustard, dill and ground fennel, 1/4 teas. ground cloves, pinch of cayenne)

6 hard-cooked eggs, peeled

Salt and pepper (Phase 3 only)

1 egg, slightly beaten

1/2 Tablespoon water

2 slices toast, made into crumbs (or 1/2 cup ground flax seed)

Mix ground turkey with seasonings. Divide into six portions, flatten (I used waxed paper), and sprinkle with salt and pepper. Shape each portion around a hard-cooked egg.

Beat egg and mix in water. Roll egg in this mixture, then gently in breadcrumbs or flax seed.

Place on rack in a baking pan. (If your rack doesn’t have a non-stick finish, you need to spray it with a non-stick spray before placing eggs on it.) Bake at 400 degrees for 30 minutes. Turn once after 15 minutes.

Can be cut into halves or quarters before serving.

–from jackmaryetc.com

Clam Chowder

BMF

Miss Chicky found these really cool deep, heavy old school cafe type bowls and the moment I saw one I had a vision of rich creamy clam chowder. I got the stuff and browse a few basic recipes but decided to make it from my own memory of when I learned to make it.

Sweet Onions
Celery
Bacon
Clams chopped fine
Clam Juice
Heavy Cream
Whole Milk

Rendered a pound of diced bacon, added celery and onions and half stick butter till veggies were tender. Pulled some bacon grease out into separate bowl and made a roux. Added clam juice and clams. Cooked low then added flour and cooked some more. Added more clam juice. Cooked diced yellow taters’ till tender. Added pots to mixture. Added some milk and let thicken. Added more milk and got hot enough to add additional roux. Added cream. That is it. Easy is awesome.

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There you have it. Rich creamy and wonderfully delicious.