A Little Food For Your Tummy

I know it has been forever since I posted, but I really have not had anything to say and I have no desire to talk just for the sake of talking. I know the laughter is abounding at the idea of me not wanting to talk needlessly. I am coming out of this hiatus, just to post a recipe that I made yesterday and was a big hit. ALL THREE KIDS liked it, and that may be the first dish ever I could say that about.

SAUCE BASE

• 5 Medium Tomatoes
• 1 Bunch of Asparagus
• 2 Bunches of Green Onion
• 1 Medium Red Onion
• 1/2 Head Cabbage
• 1/3 bag of baby carrots
• 2 TBS Garlic
• 1 TBS Dried Basil
• 1 Tsp Dried Thyme
• 1/4 Cup Olive Oil
• A Pour of Balsamic Vinegar
• A Splash of White Wine Vinegar

Noodles and Beans

• 2 Cups Boiling Water
• 1 Bag Al Dente Whole Wheat Pasta
• 1 Bag Sun Dried Tomatoes
• 1 TBS White Pepper
• 1 15oz Can Dark Red Kidney Beans (Drained)

Preparation-

1. Prep Sauce vegetables as per normal
2. Bake all Sauce Ingredients 3 hours on 350 in dutch oven
3. Blend to sauce with immersion blender
4. Bake an additional 15 minutes
5. In Bowl mix Pepper, Kidney beans, and Sun Dried Tomatoes
6. QUICKLY add bean mix, noodles, and water to dutch oven. Mix and replace lid.
7. Wrap dutch oven in towels and serve in about two hours.

DO NOT try and substitute another noodle. The wonderful physics of the Al Dente brand noodles make this dish possible.

Brisket Recipe

I promised some people I would post my brisket recipe so here goes: This is designed for a 6 lb brisket. When I cook a box of briskets for a large group I cut my briskets to this size.

Dry Rub:

• 4 TBS - Coarse Sea Salt
• 4 TSP - Minced Garlic
• 4 TSP - Smoked Paprika
  
• 2 TSP - Coarse Black Pepper
• 2 TSP - Chili Powder
• 1 TSP - Cayenne Pepper

Cooking Procedure
DO NOT TRIM BEEF - We Will Trim Before Serving!

1. Cover Meat In Dry Rub
2. Cook Uncovered on Grill for 1 Hour at 350
3. Wrap in 3 Layers of Heavy Duty Aluminum Foil
4. Roast Wrapped for 6 Hours at 225
5. Uncover in pan to preserve drippings
6. Return to Grill at 350 for 45 Minutes - Basting every 10 minutes with drippings
7. Return to Pan and wrap in towell for 30 minutes before serving

Serving Instructions

1. Trim Fat
2. Slice Thin Diagonals
3. Serve with White Bread and Jalapenos.

Great Chili Tonight

Ingredients:
1 Bottle Irish Stout Ale
1 lb Ground Beef
1 Medium Onion chopped
1 Green Pepper chopped
1 29 Ounce Can Kidney Beans
1 29 Ounce Can Pinto Beans
2 16 Ounce Cans Tomato Sauce
1/2 Apple Cider Vinegar
1 Garlic Bulb peeled and Cloved
4 TBS Chili Powder
1 Tsp Cayenne Pepper
2 Tsp Cinnamon


RECIPIE

Boil Ale, Vinegar, Garlic, Onion, Green Onion in a large Covered Pot
Brown Beef to taste
After Garlic, Onion and Green Pepper are soft Puree full mix
Return Puree to Pot
Add Beef, Spices, and All Canned Food - Drain Nothing!
Bring To Boil & then Boil Uncovered 20 Minutes to thicken
Serve