New England Corned Beef and Cabbage: dry brine- take a 6lb flat cut beef brisket and trim down fat cap to 1/4 inch. Coat with a dry rub of 1/2 cup kosher salt, 1 tbsp dried thyme, 2 1/4 tsp ground allspice, 1.5 tsp paprika, 2 crushed bay leaves, 1 tbsp cracked black peppercorns. Poke holes in brisket with skewer prior to applying the dry rub then wrap in plastic wrap and put in a Pyrex dish and weigh down with bricks in fridge and turn every day for 7 days . Wash off all the dry rub and put in Dutch oven and cover with water over 1 inch above brisket, bring to a boil then put lid on and simmer at medium low for 3 hrs . Then let rest in baking dish and pour Ladle of broth over and cover with aluminum foil and put in 200 degree oven to stay warm. In the broth add 1.5 lbs large chopped carrots, 1 lb chopped rutibaga, 1.5 lbs red potatoes, put lid on and simmer for 7 minutes. Cut 1 head cabbage jnto 8 wedges and put in pot for 7 min at medium low simmer with lid on for 15 minutes. Slice beef thinly and pour broth over top and arrange vegetables. Adapted from season 13 ATK
Michter's Straight Rye Whiskey
Single Barrel
1753
Tasting Notes
Aged 10 Years
92.8 Proof
Color: Mahogany
Nose: Oak, Cardamom, Spice, and Citrus when water is added
Taste: Leather, Oak, Vanilla
Body: Light
Finish: Smooth and dry. Not much of a burn that you come to expect from a straight rye whiskey. We theorize this may be due to a filtration process used by Michter's.
Personality: Johnny Depp
Impression: We have tried this rye whiskey twice and found that there was a lack of consistency between the bottles. The first time we tried it, we found it to be a deep satisfying burning rye, but this offering failed to deliver the same experience. We love the bottle and packaging make this a very aesthetic whiskey.
Stuffed Baked Apple
Thin Crust Margherita Pizza: dough- in food processor combine 2 cups AP flour, 2 tbsp sugar, 1 1/4 tsp table salt, 1 tsp instant yeast and pulse 5 x. Mix 2 tbsp olive oil in 1 cup water and pour into food processor with it running and process for 1.5 minutes. Put dough in oiled mixing bowl for 2 hours at room temp cover with plastic wrap. Punch down dough and cut into 4 balls and let sit for 15 minutes at room temp then roll out 9 inch rounds. Core and de seed 28 oz Roma tomatoes and dice. Add to colander with 3/4 tsp table salt to drain water for 30 minutes. Create a spicy garlic oil using 1/3 cup olive oil in a skillet with 4 minced garlic cloves and 1 tsp red pepper flakes and simmer for 4 minutes. Grill one side of the round until crisp and then remove and brush spicy garlic oil on the grilled side and a handful of tomatoes topped each with 1/2 cup shredded fontina cheese and 1/4 cup Parmesan and chiffonaded basil. Put bake on grill and put lid down until all cheese is melted approximately 5 minutes...adapted from ATK
Thin Crust Margherita Pizza