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Texas Style BBQ using Dry Rub
Granny's Chow Chow relish
Granny's Beef Bone Soup
Greek Style Tomato Soup
Greek Farm Style {horiatiki} Salad
Greek Style Eggplant Salad {Dip}
Greek Style Fried Eggplant
Salsa Salad
Salsa - Something for everyone
Texas Style BBQ using a Dry Rub On the day before you will be eating, pat the dry rub all throughout the meat, making sure to rub it into every fold. Place the meat in a plastic bag and refrigerate overnight.
Grannys Chow Chow relish
First thing in the morning, remove from the refrigerator and let it sit on the kitchen counter so it will get closer to room temperature. In the meantime, get the fire to your barbeque pit going to about 200 degrees Fahrenheit.
After an hour or so, when you, the mop sauce, and everything else is ready, place the brisket on the opposite side of the fire pit (the cool side).
At this point, many cooks, say to place the meat fat-side up so the fat helps baste the meat. We will go against the grain here, as this recipe seems to work better by placing the fat-side down, so the fat can drip down into the fire, causing smoke to rise up and flavor the meat. {Your choice} Close the lid of the barbeque pit.
Maintain a temperature between 165 and 195 degrees,Never exceed 210 degrees and cook the beef for 1 to 1 1/4 hours per pound of meat. About every hour, when you feel like you just have to peek, go ahead and dab some beer mop sauce on the meat.
After done, shut down your fire, remove the barbequed beef, and let it sit for 20 minutes. Then trim off the thickest parts of fat and slice them thin against the grain of the meat.
Serve warm barbeque sauce or garlic butter dipping sauce on the side, if desired. But never drench the meat in sauce. A little goes a long way.
Texas Dry Rub Recipe
Ingredients:
3/4 cup paprika
1/4 cup quality chile powder
1/4 cup ground black pepper
about 1/4 cup brown sugar - more or less to your taste
1/4 cup salt or less if on salt restricted diet
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground cayenne pepper
Mix the spices thoroughly in a bow. This makes 2 cups of dry rub. You can store any dry rub you do not use in a sealable jar for up to 3 months.
Beer Mop Sauce Recipe
Ingredients:
1 12 ounce can of beer
1/2 cup {2 or 3 large lemons} fresh lemon juice
1/2 cup olive oil or canola oil
1/2 medium sweet white onion, minced
2 large garlic cloves, minced
2 tablespoons of Texas Dry Rub (from above)
1 1/2 teaspoons worcestershire sauce
Mix everything together. Apply mop sauce with a small string mop made for barbeque. You can use a
pastry brush if you want.
1 peck green tomatoes{11 or 12 pounds}
5 lbs. strong yellow onions
5 lbs. sugar
5 red hot chili peppers
2 cups chopped sweet green peppers (about 4)
2 cups chopped sweet red peppers (about 4)
2 tablespons mustard seed
1 pkg. pickling spices
About 1 quart cider vinegar
Method: Slice tomatoes sprinkle with 1 cup salt, place them in an old white pillow case and hang from a close line over night to drain off excess juice.
In the morning rinse and drain once. (Too much green tomato juice gives chow chow a bad green tomato flavor).
With meat grinder, coarse grind tomatoes, onions, peppers, add sugar, pickle spices to mixture, mix well by hand.
Add enough vinegar to almost cover. Use juices from tomatoes and onions as well.
Cook uncovered very low heat 4 hours.
Fill sterilized canning jars then process in water bath and seal. Store in cool dark place. Makes about 8 or 9 pints.
Best after being allowed to age for 14 days or more.
Garden Fresh - Greek Farm Style {horiatiki} Salad
*3 tablespoons extra virgin olive oil
*1½ tablespoons lemon juice
*1 clove garlic—minced {optional}
*½ teaspoon dried oregano
*¼ teaspoon salt {optional}
*¼ teaspoon freshly ground black pepper, and extra for garnish {Optional}
*3 tomatoes—cut into wedges
*¼ red onion—sliced into rings
*½ to 1 cucumber—sliced into thick half-moons de-seed if cucumbers are large
*½ green and or red sweet pepper—julienne
*4 oz (120g) feta cheese—cut into small cubes
*16 kalamata olives
Method: Put olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.
PLACE the salad ingredients in a large bowl, add feta cheese on top.
POUR the dressing over the salad and toss gently to combine just before serving.
Garnish the Greek salad with a little freshly ground black pepper.
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Garden Fresh - Greek Style Tomato Soup
* 1/2kg {1 pound} peeled course chopped fresh tomatoes
* 1 onion, {white sweet} finely chopped or thin sliced
* 1 carrot, chopped or thin sliced
* 1/4 cup {unsalted} butter or replace butter with 1/4 cup olive oil
* 1/2 cup celery leaf {tops}, finely chopped
* 1 tsp corn flour {use to thicken soap}
* 1 cube chicken, beef or vegetable stock (for extra taste)
* Salt
* Pepper fresh ground pepper corns or 1 deseeded course chopped banana pepper
* 1 tsp sugar
METHOD: Heat the butter in a saucepan and roast the onions.
Add water to corn flour and stir.
Add 5 cups of water, the rest of the ingredients and simmer until the vegetables are tender.
Remove from heat. Serve hot with fresh hard crust bread.
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Garden Fresh - Greek Style Eggplant Salad {Dip}
* 6 round aubergines {eggplants}
* garlic (3 cloves)
* onion 1/4 cup {white sweet}
* Olive oil 1/4 cup
* juice of 1-lemon
* salt {to taste}
* pepper {to taste} {fresh course ground pepper corns}
* parsley
METHOD: Prick the aubergines/eggplants with a fork and bake them in hot {350 degrees} temperature.
When they are soft enough, cool them and peel.
Chop the aubergines/eggplants and put them in a blender until they become a pulp.
Gradually add olive oil, onion, garlic, parsley and lemon juice into the blender and continue
working with the mixture until the pulp becomes soft.
Garnish with whole olives and red onion slices.
Serve cold with fresh hard crust bread.
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Garden Fresh - Greek Style Fried Eggplant
* 1/2 cup all-purpose
* 3 eggs, lightly beaten
* 2 cups fresh bread crumbs
* 1/2 teaspoon salt, plus additional for sprinkling eggplant
* 1 small eggplant, cut crosswise into 1/4-3/8 inch thick slices.
* Olive oil or Canola oil, for frying
Place the flour, egg, and bread crumbs each in 3 small bowls.
Add the 1/2 teaspoon of salt to the egg and whisk to combine.
Season the bread crumbs with a tablespoon of dry finely cushed Oregano and stir with a fork or your hands to thoroughly combine.
Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour.
Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere.
Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
In a deep, heavy skillet heat 1/2-inch of vegetable oil to 350-375 degrees F.
Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown.
Transfer with tongs to paper towels to drain.
Salt to taste before serving.
Garnish with spoon full of eggplant dip {above recipe}.
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Granny's Beef Bone Soup
INGREDIENTS:
* 4 pounds beef soup bones
* 1 large onion, cut into chunks
* 2 medium carrots, cut into chunks
* 2 medium celery ribs, cut into chunks
* 6 large garlic cloves, smashed and peeled
* 4 tablespoons tomato paste
* 1 cup dry red wine, such as merlot
* Water, approximately 8 cups
* 2 dried bay leaves
* 1 teaspoon dried thyme, or 2 fresh thyme sprigs
* Salt and pepper to taste (see instructions below)
Preheat oven to 450° F. Place bones in a roasting pan large enough to hold them in one layer. Roast for 45 minutes. Add the onions, carrots, celery and garlic. Roast for another 45 minutes, stirring once or twice. Using a slotted spoon or tongs, transfer the bones and vegetables to a large stock or soup pot.
Pour the grease out of the roasting pan and discard. Place the pan over medium-high heat. Add the tomato paste and stir, about one minute, being careful not to burn. Add the wine and 2 cups of the water. Bring to a boil and stir to scrape up all of the browned bits in the bottom of the pan. Pour into the soup pot. Add the remaining water, enough to just cover the bones, bay leaves and thyme. Add pepper and a little salt. (As the stock cooks down, the salt intensifies, so go easy. You can always add more at the end, or when you use the stock in a recipe.) Bring to a boil over high heat, then reduce to low, cover, and simmer for 2 hours, adjusting heat as needed to maintain a slow simmer. Remove the lid and continue to simmer over low heat for another 2 hours.
Remove the bones and vegetables from the pot and strain the stock through a fine sieve. (At this point, I usually chill the stock overnight so I can easily remove the fat that forms on top. If you want to use it the same day, you can skim the fat off the top using a spoon or paper towels.) Taste for seasoning and, if desired, and depending on how you will use the stock, adjust the salt and pepper.
Notes: The stock may be used immediately or packaged in desired portions and frozen for up to six months. Alternately, it may be further reduced as desired to save space in the freezer, which further intensifies the flavor.
You can even reduce it until it is very thick and gelatinous, like a demiglace, freeze in ice cube trays, then place in freezer bags to use in sauces. It might seem like you started with a lot and ended up with very little, but the flavor is so concentrated that you won’t need many cubes in one recipe.
Even if you use the reduction as a stock or broth, add some water, taste for seasoning, and adjust as needed.
Salsa Salad Ingredients Salsa -Something for everyone
I don't know what name best fits this recepie, Salsa or Salad - Either way it's a great served cold on a hot summer day.
* 2 vine ripe tomatoes - peeled and chopped
* 1 ripe avocado - peeled, pitted and chopped
* 1/4 cup finely chopped red onion
* 1 clove garlic, minced
* 1 tablespoon snipped fresh parsley
* 1 tablespoon chopped fresh oregano
* 1 tablespoon olive oil
* 1 tablespoon red or white wine vinegar
* 4 ounces crumbled feta cheese
Directions
1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and
oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Serve with chips or fresh hard crust bread.
Ingredients
* 3 vine ripe - tomatoes, peeled and chopped
* 1/2 onion red or sweet white onoin chopped
* 1 (2.25 ounce) can sliced black or green olives, drained
* 1 Large cucumber seeded, quartered and chopped
* 2 tablespoons lemon juice
* 2 cloves garlic, minced
* 3 tablespoons chopped fresh basil
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon Italian seasoning or Olive oil with 2 tablespoons vinegar
* 1/4 teaspoon ground cumin
* 3 tablespoons chopped fresh cilantro
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 chili pepper - peeled, quartered and chopped, hot or mild to your taste
Directions
1. Gently stir the tomatoes, onion, olives, and cucumber in a bowl; set aside.
Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning
cumin, cilantro, salt, and pepper in a separate bowl.
Fold the dressing into the tomato mixture.