Mrs. Murnick's Family Brisket

First Cut Brisket, 6-8 lbs. - pre-salted or season yourself
Trim fat down to 1/4 inch
Sear both sides in a large Dutch Oven
Slice 2-3 Onions, enough to cover the bottom of the pan and sauté in the beef fat, careful to not brown too much
Place the onions in a large foil roasting pan
Place meat on top of the onions
Mix and pour over top:

• 2 Cups Ketchup
• 2 Cups Campbell's Concentrated Beef Broth
• Juice of 2 Small Lemons
• 2 Cups Water

Cover with foil and roast in 275 Degree Oven for 6-8 Hours (about one hour per pound)
Cool and put entire pan in the fridge overnight
Remove solidified fat, slice brisket against the grain, place in baking dish with half of the liquid and onions. Reheat sliced brisket in a 350 Degree Oven for 30 minutes. Use a stick blender to puree the other half of the liquid and onions and reduce over medium-low heat. You may also use a corn starch slurry, if desired.

Buttermilk Rice Spoon Bread

1 cup cooked rice (brown rice works!)
1/4 cup cornmeal
2 cups buttermilk
1/2 t. baking soda
1 t. salt
2 eggs
2 T. melted butter

Preheat oven to 325 degrees. Place batter in greased oven-proof dish and bake for 1 hour.

The BEST Onion Soup

from Lynn Overcashier

Olive Oil
3 Tbsp Unsalted Butter
4-6 large yellow onions, sliced
1 lb. leeks, thinly sliced (white parts only)
4 shallots, thinly sliced
4 green onions, sliced
2 cloves garlic, minced
6 Tbsp Red Wine
3 Tbsp Sherry
6 cups Double Strength Beef Broth (Campbells Condensed recommended)
1 Tbsp. Worchestershire
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp white pepper
1 bay leaf
2 Tbsp brown sugar
French Bread slices
Provelone or Gruyere Cheese slices

Heat the oven to 400.  Put all of the sliced onions (onions, leeks, shallots, green onions) into a large roasting pan and toss with the butter and olive oil to coat.  Roast for an hour, stirring every 15 minutes until caramelized and golden.  Sprinkle with the brown sugar in the last 15 minutes for extra caramelization.  In a large stock pot over medium heat, saute the garlic in a little olive oil and then add the roasted onions.  Add the wine and sherry, and then the broth, Worchestershire, herbs, and pepper.  Simmer for about 30 minutes.  Serve in soup crocks, cover with a slice of bread and cheese and put under the broiler until bubbly.

May be made a day ahead and then re-heated.  Also good with rich vegetable stock (trader joe's recommended).

Easy Chicken Corn Chowder

6 slices of bacon, diced
1 medium onion, diced
1 large russet potato, peeled and diced
1 small red pepper, diced
3 cups frozen corn
1 Tbsp. dried thyme
2 cups milk
3 cups chicken broth
2 cups rotisserie chicken, shredded or cubed

Cook bacon in a large dutch oven until crispy and reserve a tablespoon of the fat.  Set the bacon aside.  Add all of the veggies to the pot and saute until the potatoes are fork tender.  Add the broth and thyme and heat to a simmer.  Using a stick blender, puree half of the vegetable and broth mixture and then return to the pot.  Add the milk and chicken, and simmer for 5 minutes until heated through.  Garnish with the reserved crispy bacon pieces.

Ham and Swiss Quiche

One 9-inch pie shell
Olive Oil
1/2 cup chopped onion
1 cup sliced mushrooms
1 cup ham, cut in small cubes
1 1/2 cups swiss cheese, or a swiss and cheddar blend
3 eggs
1 12 oz. can of evaporated milk
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1/4 tsp. dried basil

Pre-heat oven to 350.  Press your pie shell into a quiche pan or pie plate.  In a large saute pan with a small amount of olive oil, saute your onions until translucent, then add the mushrooms and ham to warm.  Beat the 3 eggs together with the evaporated milk, salt, pepper, and nutmeg.  Put the cheese inside the pie shell, top with the onion, mushroom, and ham mixture, and then pour the egg mixture on top.  Sprinkle basil on top, and bake for 30 to 35 minutes.  Cool for 5 minutes before slicing and serving.

Sausage Roll

From the Lueder Family

2 loaves frozen bread dough (Bridgeport or Pepperidge Farm), thaw and let rise for 8 hours.
2 lbs. Italian Sausage (sweet or hot, turkey or pork, your preference)
3 cups shredded mozzarella or jack cheese, divided
3 eggs
2 Tbsp. Italian Seasoning
2 Tbsp. Grated Parmesan

Pre-heat the oven to 350.  For each roll: using a lightly floured board, roll out one of the bread dough loaves to a 6X18 inch rectangle.  Mix one pound of sausage, 1 egg, 1 1/2 cups of cheese, and 1 Tbsp. seasoning together and place in the center of the dough.  Pinch together the edges to make one long tube and form into a ring.  Place on one side of a greased baking sheet.  Cut slits in the top of the ring, brush with egg, sprinkle parmesan on top, and allow to rise for another 30 to 45 minutes.  Form the other ring and place on the other half of the baking sheet.  Bake for 30 minutes, or until golden brown.  Cool slightly, cut and serve with mustard.

Fake Out Lasagna

1 Jar Tomato Sauce
2 9 oz. Packages of Ravioli (any flavor you like - I used arugula and cheese from Trader Joe's)
2 Cups Shredded Italian Cheese Blend
1.5 lb mix of ground beef and turkey sausage

Pre-heat oven to 350.  Brown meat and drain.  In a 9X13 inch pan, spread a thin layer of sauce on the bottom, and cover with one package of ravioli.  Then layer the meat and one cup of the cheese, followed by the other package of ravioli, then the remaining sauce and cheese.  Bake for 45 minutes until bubbly in the center.

Healthy Chili and Not-So-Healthy Cornbread

Chili:
1 Tbsp. olive oil
2 lb. total of extra lean ground beef and pork
2 medium onions, chopped fine
1 28oz. can crushed tomatoes in puree
1 Tbsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. dried oregano
1 cup black coffee
2 cans pinto beans, drained
1/4 cup chili powder
Kosher salt

Heat a large dutch oven or soup pot over medium high heat and then add olive oil.  Add the onions and saute to translucent, then add the meat and brown.  Add approx. 1/2 tsp. of salt.  Once meat is browned, add the tomatoes, cumin, garlic powder, oregano, and another 1/2 tsp. of salt and simmer for 20 minutes.  Then add the water and chile powder with another 1/2 to 1 tsp. of salt to taste.  Simmer for an additional 15 minutes and then leave on low until serving.  Top with cheese, sour cream, and cilantro, if desired.

Cornbread:
1 box Jiffy Corn Muffin Mix
2 eggs
1 stick melted butter
1 8oz. can corn kernels, drained
1 8oz. can cream style corn

Preheat oven to 350 degrees and grease a square baking pan.  Mix all of the ingredients together until combined and pour batter into the baking pan.  Bake for 30 minutes, or until a toothpick comes out clean.  Cool slightly and then cut into squares and serve with the chili.

Japanese Tsukune and Onigiri

1 lb. ground chicken (mix of breast and thigh meat is best)
1/2 cup Panko breadbrumbs
1 egg
1 scallion, chopped
1 inch piece of ginger, grated
1 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. sake or sherry
2 tsp. sesame oil
1 tsp. black pepper
1/2 tsp. salt
Tonkatsu Sauce (Bulldog Recommended)

Mix all the ingredients together in a medium bowl, and then boil a large pot of water.  Form the meatballs with your hands and drop into the boiling water.  Once all meatballs are formed and in the pot, lower to a simmer for 15 minutes until cooked through.  Pre-heat broiler.  Remove the meatballs from the water and place on a baking sheet.  Baste with the tonkatsu sauce and broil for a few minutes until glaze has set.

Cooked Rice (how much depends on # of persons)
Rice Mold
Soy Sauce
vegetable oil

Cook your rice either on a stove or in the rice cooker.  Allow to cool slightly and then press into the rice mold.  Place a small amount of oil in a cast iron skillet and heat to medium high.  Grill the onigiri on all sides, then baste with the soy sauce and grill again.

Serve the tsukune and yaki onigiri with your favorite green vegetable - I use steamed spinach with a little sesame oil and toasted sesame seeds.  Or, serve individually as appetizers.

Easy Biscuit Chicken Pot Pie

Butter or non-stick spray
1 Tbsp. olive oil
1 Tbsp. butter
1 medium onion, diced
4 boneless, skinless chicken breasts, cut into cubes
Lawry's seasoned salt
Grill Seasoning
2 white potatoes, peeled and cubed
1/2 cup frozen corn
1 cup frozen peas and carrots
2 cans 98% fat free cream of chicken soup
1 16oz. can of prepared biscuits
1 Tbsp. melted butter
black pepper

Pre-heat the oven to 350 degrees.  Butter or spray with non-stick spray a large baking dish.

In a large pot, heat the butter and olive oil over medium heat.  Add the onions and saute until translucent.  Then add the chicken, dusting with the seasoned salt and grill seasoning.  Once chicken is seared, add the potatoes and frozen vegetables.  Cover and cook for 15 minutes, then add the 2 cans of soup, stirring and cooking for an additional 3-5 minutes.  Pour into the buttered pan, and place in the pre-heated oven for 15 minutes, or until bubbling.  While the mixture is in the oven, open the biscuits and brush with the melted butter, topping with freshly ground pepper.  Then, place the biscuits on top of the chicken mixture and bake for an additional 18 minutes.  Remove from the oven and allow to sit for 2-3 minutes before serving.

Lemon Glazed Cheesecake

This recipe is from my parents.  I've put the original version here, and then added some modifications for a lighter version that my friend Kelli made.  Some would say if you're going to eat cheesecake, you might as well go whole-hog, but at least it's an option!  Both are delicious!

2 cups graham cracker or ginger snap crumbs (low fat grahams or ginger snaps)
6 Tbsp. melted butter
2 Tbsp. sugar
3 8 oz packages of cream cheese (neufchatel or low fat)
3/4 cup sugar
3 eggs
1/4 cup lemon juice (meyer recommended)
2 tsp. lemon zest
2 tsp. vanilla extract

2 cups sour cream (light or fat free)
3 Tbsp. sugar
1 tsp. vanilla extract

Preheat oven to 350.  Combine first 3 ingredients thoroughly and press evenly onto bottom and sides of a buttered 9X3-inch spring form pan.  Bake 5 mins and let cool.

Beat cream cheese until soft.  Add sugar, blending thoroughly.  Add eggs one at a time, beating well after each addition.  Mix in lemon juice, rind and vanilla.  Turn into spring form pan and back for 35 minutes.

While the cake is baking, blend the sour cream, sugar and vanilla.  Remove the cake from the oven and top with the sour cream mixture.  Return to the oven and bake for 12 minutes.  Cool on a rack for 30 minutes, the spread the lemon glaze* on top.  Chill several hours or overnight before cutting and serving.

*Lemon Glaze

1/2 cup sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
3/4 cup water
1/3 cup lemon juice (meyer recommended)
1 egg yolk
1 Tbsp. butter
1 tsp. lemon zest

Combine water, lemon juice and egg yolk and add to sugar, cornstarch and salt.  Cook over low heat, stirring constantly until the mixture comes to a slow boil and is thickened.  Add butter and zest.  Allow to cool slightly but spread on cheesecake before it gels completely.

Mashed Potato Crab Cakes with traditional Remoulade

From Emeril Lagasse

Crab Cakes:
1/2 lb. baking potato, peeled and cut into 1 inch pieces
1 tsp. salt
1/4 cup cream or half-and-half
1 Tbsp. unsalted butter
2 Tbsp. olive oil
1/2 cup chopped yellow onion
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1 Tbsp. garlic, minced
1 lb. lump crab meat
1/2 cup chopped green onions
1/4 cup grated parmesan cheese
2 Tbsp. parsley
3 Tbsp. creole mustard
2 Tbsp. lemon juice
5 tsp. Tony's Creole Seasoning
3/4 cup panko breadcrumbs
1/4 cup flour
1 egg
1 Tbsp. water

Boil the potatoes and 1/2 tsp. salt until fork-tender.  Drain and then add the cream, butter, and 1/2 tsp. salt.  With the heat on medium low, mash until well blended, about 2 minutes.  Remove from the heat and let cool.  In a medium saute pan heat the olice oil over medium-high heat.  Add the onions and peppers and saute until soft, about 3 minutes.  Add the garlic and saute for 1 additional minute.  Remove the pan from the heat and let cool.  In a bowl, combine the potatoes, cooked vegetables, crap, green onions, cheese, parsley, creole mustard, lemon juice, 4 tsp. seasoning, and mix to incorporate.

In a shallow bowl, season the flour with the remaining 1 tsp. of seasoning.  In another bowl, whisk the egg with the water, and have the panko ready in a third container.  Divide the crab and potato mixture into 1/3 cup portions, and form into patties that are 1 inch thick.  Dredge in the flour, dip in the egg, and finish with the panko.  Set aside on a baking sheet until the entire mixture is completed.  In a large heavy skillet, heat 2 Tbsp. olive oil over high heat.  Carefully add the cakes to the pan and cook until goldem brown, 3 to 4 minutes per side - be careful to not overload the pan!  Remove from the pan and drain on a paper-lined plate.  Add more oil as necessary to fry all of the cakes.

Remoulade:
1 cup mayonnaise
1/2 cup sour cream
1 Tbsp. Parsley
1 Tbsp. Chives
1 Tbsp. Thyme
1 Tbsp. Lemon Juice
Salt
Black Pepper

Mix all ingredients together and season with salt and pepper to taste.  Refrigerate until serving with the crab cakes.

Korokke (Potato Croquettes)

From Misa Nakagawa

2 large baking potatoes
1/2 cup milk
2 Tbsp. butter
1 lb. ground sirloin
2 eggs, hard-boiled and chopped
1 medium onion, diced
2 eggs
1 cup flour
2 cups panko breadcrumbs
vegetable oil, for frying
Tonkatsu sauce for dipping (Bulldog brand preferred)

Peel and chop the potatoes and place them in a large stockpot to boil until fork-tender.  Drain the potatoes and mask with the milk and butter.  While the potatoes are cooling, saute the onion until transparent, and then add the ground sirloin and brown.  Mix the beef in with the mashed potatoes.  Once incorporated, add the chopped egg.  Beat the other 2 eggs and set aside.  Take 2 Tbsp. of the meat and potato mixture and roll in the flour, then egg, and finish with the panko.  Let the croquettes sit for a while before frying in a large skillet with enough oil to mostly cover.  Fry on each side until golden brown and then drain on newspaper or paper towels.  Serve immediately with the Tonkatsu sauce.

Creamy Tomato Basil Soup

3 Tbsp. butter

1 large yellow onion

1 celery rib

3 Tbsp. flour

1 Tbsp. garlic, minced

2 16 oz. cans of diced tomatoes

2 Tbsp. fresh basil, chopped

2 16 oz. cans tomato puree

1 16 oz. can chicken or vegetable stock

1/2 cup cream

1 dried bay leaf

salt and pepper to taste

sourdough bread bowl (optional)

parmesan cheese (optional)

garlic croutons (optional)

Heat butter in a large stockpot.  Dice the onion and celery and add to the pot.  Saute until the onion is transparent.  Sprinkle the flour one tablespoon at a time, stirring in each one thoroughly with a large spoon until a paste forms.  Add the garlic, diced tomatoes, and basil, and stir.  Stir in the tomato puree and stock slowly, and then add the cream.  The soup should be a rose color.  Add the bay leaf and simmer on low heat for about an hour.  Remove the bay leaf before blending with a stick blender, or in batches in a stand blender.  Season to taste with salt and pepper.  Serve in sourdough bread bowl or with parmesan cheese and garlic croutons.

Artichoke Pie

From Corinne Burnside

2-3 cans of quartered artichoke hearts (not marinated)
garlic
olive oil
2 sheets puff pastry
2-3 cups shredded mozarella
3-4 Tbsp. parmesan or romano cheese
2 eggs
black pepper

Preheat the oven to 375.  Saute the artichoke hearts with 2-4 cloves of minced garlic and olive oil until golden brown.  Place one thawed puff pastry sheet in the bottom of a pie pan, and sprinkle with half of the mozarella.  Beat the two eggs.  Add the sauteed artichokes on top of the mozarella and pour the eggs over the top.  Sprinkle the parmesan and black pepper over the entire pan and then top with the remaining mozzarella and the last puff pastry sheet.  Cut a few slits in the pastry to vent, and bake for 45 minutes.

Goat Cheese Pasta

1 pound penne, whole wheat ok
4 oz. crumbled goat cheese
olive oil
2 minced shallots
6 oz. prosciutto or pancetta, chopped
2 tsp. brown sugar
1/4 cup pine nuts

Boil water in a large pasta pot.  Add the pasta and cook according to directions.  While pasta is cooking, coat a non-stick skillet with olive oil and then add the prosciutto.  Saute until crispy, and then set aside on a paper towel to drain.  Add the shallots to the hot skillet and cook, stirring often, until golden brown.  Add the brown sugar and caramelize, and then add the prosciutto back to the skillet.  Set on low heat while you toast the pine nuts.  Using another skillet, lightly toast the pine nuts.  Drain the pasta and toss with the shallot mixture, toasted pine nuts, and goat cheese.  Serve immediately.  If desired, add grilled chicken for a fuller meal.

Seared Tuna with Thai Peanut Slaw

Tuna Marinade:
3 medium sized tuna steaks
3 Tbsp. dark sesame oil
3 Tbsp. soy sauce
2 Tbsp. grated fresh ginger
2 cloves garlic, minced
2 scallions, sliced
1 lime, juiced

Tuna Rub:
1 1/2 tsp. salt
1 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. cayenne
4 Tbsp. coarse ground black pepper

In a large bowl or ziplock bag, combine all of the marinade ingredients and then add the tuna.  Let sit in the refrigerator for at least 1 hour.  Combine the salt, coriander, paprika, and cayenne in a shallow pie plate and put the pepper in another pie plate.  Remove the steaks from the marinade.  First coat each side in the spice mixture, and then press the peppercorns into the steaks.  Sear in a very hot oiled pan for 2 minutes on each side and serve immediately with the slaw.

Slaw:
1 bag of broccoli slaw, available in most markets
1 bunch of cilantro, chopped
1/4 cup peanut butter
1 garlic clove, minced
juice of one lime
2 Tbs. sesame oil
1 Tbs. soy sauce
1 Tbs. boiling water
good pinch sea salt

Mix all of the dressing ingredients together in a container with a lid and shake until smooth.  Then, pour over the broccoli slaw and the cilantro, mix well, and refrigerate until ready to serve.

I also serve white sticky rice with this dish sprinkled with black sesame seeds and sea salt.

Summer Chicken and Corn Pasta

1 lb. medium shell pasta
6 slices bacon, chopped
3 shallots, minced
4 ears of corn, cut from the cob (about 2-3 cups)
2 zucchini or other summer squash, cut into cubes
1/2 cup white wine
1/2 cup cream or half and half
4 chicken breasts
Grill seasoning
fresh thyme
salt and pepper to taste

Boil some water for the pasta and cook according to package directions.  In a large saute pan, cook the bacon until crispy and then add the shallots.  Cook for 3 minutes, or until translucent.  Then, add the corn, squash, and white wine and cook for about 10 minutes, until the squash is tender.  Sprinkle the chicken breasts with grill seasoning, and grill until juices run clear.  Let the chicken rest for 5 minutes, and then cut into cubes.  Add the cream to the corn mixture and cook for one minute to incorporate.  In a large serving bowl, combine the drained pasta shells, cubed chicken, and corn mixture.  Serve topped with fresh thyme and salt and pepper to taste.

Nonna Luna Rice

(recipe by Giada deLaurentiis)
1 stick of unsalted butter at room temperature, divided
2 cups parboiled rice (Uncle Ben's)
3 1/2 cups chicken stock
2 tsp. kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons)
1 Tbsp. hot sauce
1 cup whipping cream
salt and freshly ground black pepper


In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

Horseradish and Sour Cream Mashed Potatoes

(recipe by Tyler Florence)
4 pounds russet potatoes, peeled, and cut into large chunks
2 bay leaves
Kosher salt and black pepper
2 cups sour cream
1 stick unsalted butter
3 tablespoons horseradish
chopped fresh chives

Put the potatoes in a large pot, add the bay leaves, salt, pepper, and cover with water.  Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.  Remove the bay leaves and drain the water from the potatoes, reserving about 2 tablespoons.  Smash the potatoes in a large mixing bowl.  Add the sour cream, butter, cooking water, and horseradish.  Season well with salt and pepper and garnish with the chopped chives.