Tag: brisket

Hanukkah Brisket Tamales

Hanukkah Brisket Tamales
Hanukkah Brisket Tamales

Sending my warmest wishes to you at Hanukkah
May you be blessed with joy, good health, peace, and tender brisket….

Hanukkah Brisket Tamales

Oh how we adore our brisket. And since the cooking process takes over eight hours, I usually make enough for leftovers and extra to freeze for later too. This year – the intersection of Hanukkah, brisket in the freezer, spying some mouth-watering tamales at LA’s Grand Central Market, and a tamalada (my Latino friends’ traditional Christmas season tamale-making party) – led to a unique holiday treat…Hanukkah Brisket Tamales. Made with my super-tender beef brisket, from a recipe that we have been making for many years. It is so good it’s one of the few recipes that I never adjust. The addition of carrots sautéed in olive oil and seasoned with a bit of cumin, salt and pepper plus a medley of sautéed onion and jalapeño adds fresh flavor and spiciness. The (optional) gouda cheese brings another dimension of smokiness and creamy texture. And lastly, who could resist the adorable little packages all wrapped up like a present, representing the age-old Jewish custom to give gifts of gelt to children on Hanukkah.

Note: Omit dairy or replace with non-dairy vegan substitutes for your Observant guests who follow the laws of kashrut (Jewish dietary laws).

Hanukkah Brisket Tamales Recipe

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Chicago I Love You

brisket sandwich

 Chicago Brisket Sandwich

The Brisket Kid’s Most Tender Beef Brisket on a Grilled Roll
With Smoked Mozzarella and Spicy Asian Slaw

To play basketball in the alley with my nephews. To watch Stone’s baseball game at Wells Park. To reconnect with some of the kindest, most caring and fun 125 people I have ever known at our high school reunion. To be visiting my favorite town during the celebration of the Stanley Cup. To dine at fabulous restaurants with my brother and darling sister-in-law. To have a BBQ with a super-talented finalist of Top Chef. To have my brother declare that my “Chicago Brisket Sandwich” is the best sandwich he’s ever had. Last weekend ranks up there. Way. Up.

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Lacquered Brisket of Beef, Pickled Fennel

lacquered brisket of beef, pickled fennel

Lacquered Brisket of Beef, Anise Ginger Garlic Tamari Glaze
Served with Pickled Fennel

Meet a match made in heaven: Lacquered Beef Brisket & Pickled Fennel. Bright tart crisp pickled fennel flavored with star anise and cinnamon marries super-tender slow-cooked brisket brushed with a barely sweet Asian-flavored sauce. Reducing the brisket cooking liquid of beef broth, star anise, ginger, garlic, sugar, and tamari results in an intensely flavored glossy glaze.

The meat is lacquered with the glaze, and it is painted onto the plate. The result is a striking combination of flavor, texture, color, temperature. Everything can be prepared a day or two ahead. A five lb. brisket serves nine, with the cost per serving under four dollars, making this a terrific dish for entertaining.

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Luxury Dinner Party – Modern Southwest

Are you free this evening? We would be delighted if you could join us at our Luxury Dinner Party – Modern Southwest. The party begins with “Cava on the Lawn.” We’ve moved some furniture out to the side yard, so get comfortable because tonight promises a gorgeous sunset and a meal lovingly prepared to surprise and delight your tastebuds. Relax, enjoy each other’s company, mi casa es su casa!

A brilliant meal we enjoyed a couple weeks ago at Chef John Sedlar’s Rivera Restaurant in downtown LA got us crazy-excited to cook in his style. He is the master of Modern Southwest Cuisine; a blend of Spanish, Mexican, Native-American and Anglo-American food married with the technique of nouvelle French cooking. It is an exciting vibrant cuisine with countless possibilities for the imaginative cook.

The Wine List

We’ve chosen stellar Spanish wines to accompany our Modern Southwest dinner. A sparkling Cava to enjoy “on the lawn,” a refreshing white Albariño, a voluptuous red Garnacha (superb with the brisket), and we finish the evening with a caramel-y Oloroso Sherry. Spanish wines are a terrific value, all these selections were under $25/bottle.

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Ladrillo de Brisket, Modern Southwest Style

Ladrillo de Brisket, Modern Southwest Style
Rioja Chipolte Agave Black Bean Sauce

Smoked Wagyu Brisket @ Laurelhurst

Kirk ordered the 12 Hour-Smoked Wagyu Brisket/Ozark BBQ Sauce pictured right there behind the Grilled Romaine with Romesco at Laurelhurst Market, the exciting new steakhouse inspired brasserie in Portland, Oregon. I have been making brisket for years, but it never occurred to me to cut in any other way than against the grain, into long slices. Here at Laurelhurst was the inspiration for future brisket presentations – serve the brisket as a brick, leave the slicing and shredding to the diner!

Duck “Enfrijolada” with Poached Organic Egg @ Rivera

Another inspiration came from Chef John Sedlar’s Rivera Restaurant in downtown LA. We had a most delightful experience there a couple weeks ago. Our server mentioned that the duck sauce ingredients included chiles, piloncillo (Mexican brown sugar), black beans, and Spanish red wine reduction…it had just a hint of sweetness and a hint of smoky spiciness – a combination of flavors that was bound to be perfect with brisket at our upcoming Modern Southwest dinner party.

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