MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corned Beef Brisket/mustard-Glazed Vegetables
Categories: Beef
Yield: 1 Servings

1 Corned beef brisket, (2 1/2
-- 3 1/2 lbs.)
Water
8 c Sliced cabbage, cut about
-inch thick
1 c Julienne carrot strips
3 tb Margarine or butter, melted
1 tb Dijon mustard
1 tb Parsley, chopped
3 tb Red currant jelly, melted

In large Dutch oven, place corned beef brisket; add water to cover.
Cover tightly and simmer 2 1/2- 3 1/2 hours or until meat is tender.
Twenty minutes before serving, bring 1 cup water to a boil in large
skillet. Add cabbage and carrots; reduce heat, cover, and simmer
15-20 minutes or until vegetables are crisp-tender. Pour off liquid.
Combine margarine with mustard; add mixture to vegetables, tossing
lightly to coat. Sprinkle with parsley. Keep warm. On rack of broiler
pan, place brisket fat-side up so surface of meat is 3-4 inches from
heat. Brush melted jelly over brisket; broil 5 minutes or until
brisket is glazed. Carve brisket across grain into thin slices; serve
with vegetables. A corned beef brisket will yield three 3 oz. serving
of corned beef with 1/2-cup vegetables has 461 calories, 33 g fat,
148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson
(BWVB02B).

Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
<nlberry@prodigy.net> on Apr 28, 1997

MMMMM

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corned Beef Brisket/mustard-Glazed Vegetables
Categories: Beef
Yield: 1 Servings

1 Corned beef brisket, (2 1/2
-- 3 1/2 lbs.)
Water
8 c Sliced cabbage, cut about
-inch thick

Swap in diced red potatoes for the cabbage and you've got what my fried's
new wife is serving on the 17th (Sara is strictly Kosher so doesn't care
two hoots about St. Patrick - Bv)= ) But brisket is always on special at
this time of year.

1 c Julienne carrot strips
3 tb Margarine or butter, melted

Margerine if you're keeping Kosher.

1 tb Dijon mustard
1 tb Parsley, chopped
3 tb Red currant jelly, melted

She'll be using the Mick's Peppourri Green Hot Pepper Jelly I gifted to
Les last winter holiday season. https://pepperjelly.com/shop/p/gh

Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
<nlberry@prodigy.net> on Apr 28, 1997

Sara is very Kosher (2 sets of dishes, separate untensils and cooking
vessels, etc. Les, OTOH, keeps Kosher by not serving bacon to the Rabbi.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brisket & Potato Kugel
Categories: Beef, Potatoes, Vegetables, Chilies, Herbs
Yield: 7 servings

1 tb Extra virgin olive oil
2 lb Beef brisket; in 1" pieces
pn Salt
2 Yellow onions; minced
1 tb Tomato paste
1 ts Light brown sugar; firm
- packed
1 cl Garlic; minced
2 c Chicken stock
1/4 ts Chile flakes; or more
1/3 c Canola oil
Salt
3 lb Russet potatoes; peeled, in
- 2" pieces
7 lg Eggs; beaten

Heat olive oil in an 8 qt. saucepan over medium-high;
season brisket with salt and pepper and cook, turning as
needed, until browned, 8-10 minutes. Reduce heat to
medium and add half the onion; cook until onion is soft
and caramelized, 6-8 minutes. Add tomato paste, brown
sugar, and garlic; cook 3 minutes more. Add stock and
chile flakes and bring to a simmer; reduce heat to low,
cover, and cook until meat is falling apart, about 2
hours. Set aside.

Set oven @ 375ºF/190ºC.

Place canola oil in a 7" x 11" baking pan and put in
oven. Bring a large pot of salted water to a boil; cook
potatoes 3-5 minutes. Drain and rinse potatoes under
cold water; pulse in a food processor until chunky.
Transfer potatoes to a bowl with remaining onion, the
eggs, salt, and pepper. Remove pan from oven and place
half potato mixture on the bottom, then the brisket,
then top with remaining potatoes. Bake until golden and
bubbling, about 1 hour 15 minutes.

By: Eli and Max Sussman

Yield: serves 6 - 8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Kitchen

MMMMM

... First law of Genealogy : Nothing is more shocking than the truth !
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Re: Re: Saint Patricks day!
By: Dave Drum to Carol Shenkenberger on Fri Mar 15 2024 05:35 am


Grin on keeping Kosher by not serving bacon to the Rabbi.

I have a friend who keeps kosher by calling ham, 'salmon'.
xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Grin on keeping Kosher by not serving bacon to the Rabbi.

I have a friend who keeps kosher by calling ham, 'salmon'.

Another guy I know was seen by his Rabbi going into a restaurant that
featuered a catfish dinner on Friday night before he went to services at
the local syngogue. The Rabbi saw him order and eat the catfish special
before he went on to the Temple prepare for his duties at the services.

When Howard came in to the building the Rabbi braced him about eating
the non-Kosher meal (catfish have no scales) and told him that he had
wached the whole thing - start-to-finish.

Howard nodded, that rejoined with "There you go. I was under Rabbinical observation." Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Catfish Pecan Meuniere
Categories: Emeril, Seafood, Nuts, Citrus, Dairy
Yield: 4 Servings

1 c Flour
Rustic Rub; given below
2 lg Eggs; beaten
1/2 c Milk
4 (8 oz ea) catfish filets
1/2 c Oil
8 tb Unsalted butter
1 c Pecan pieces
1/4 c Fine chopped parsley
2 tb Minced garlic
1/4 c Worcestershire sauce
2 tb Fresh lemon juice
1/4 c Heavy cream
Salt & cayenne pepper
2 c Mashed potatoes; warm
1 c Haricot verts; seasoned,
- sauteed in butter
1 tb Brunoise red pepper
1 tb Chopped chives

MMMMM-------------------------RUSTIC RUB------------------------------
8 tb Paprika
3 tb Cayenne
5 tb Freshly ground black pepper
6 tb Garlic powder
3 tb Onion powder
6 tb Salt
2 1/2 tb Dried oregano
2 1/2 tb Dried thyme

Combine all ingredients and store in an air-tight
container.

In a mixing bowl, season the flour with Rustic Rub. In
another bowl, whisk the eggs and milk together. Season
each side of the filets with Rustic Rub. Heat the oil in
a saute pan.

Dredge the filets in the flour. Dip each filet in the
egg wash, letting any excess drip off, completely. Dredge
the fish in the flour. When the oil is hot, but not
smoking, pan fry the filets in the oil for 3-4 minutes
on each side, or until golden brown. Remove from the oil
and drain on a paper-lined plate. Season the filets with
Rustic Rub. Discard the oil and wipe the pan clean with a
paper towel.

Return the pan to the heat and melt 2 tablespoons of the
butter. When the butter starts to foam, add the pecans
and stir for 1 1/2 minutes, or until lightly toasted.
Stir in the parsley, garlic, Worcestershire sauce, lemon
juice and cream, for about 15 seconds. Stir in the
remaining butter. Season with salt and cayenne.

Mound the potatoes in the center of the plate. Arrange
the beans around the potatoes. Lay the fish directly on
top of the potatoes. Spoon the sauce over the fish.
Garnish with the peppers and chives.

Yield: 4 servings

SOURCE: Essence of Emeril Cooking Show #EE2430

MM Format by Dave Drum - 02 January 2000

Uncle Dirty Dave's Kitchen

MMMMM

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