The BIG B Brisket Slow Cooker BBQ Burrito

This dish has it all: BBQ Sauce, Bourbon, Beer, Brisket, Beef Bacon and Beans. Made easy in the crockpot and all rolled into one beautiful burrito.
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Ingredients:

2 lbs Brisket Strip (Grow and Behold)
0.6 oz Beef Bacon chunks (G&B) 
24-36 oz Refried and/or Chili Beans (canned, I used Brads)
Tofutti Sour Supreme/Better than Sour Cream
Baby Spinach
(Optional: Onion, Corn, or Vegan Cheese)
Whole Wheat Flour Tortillas

BBQ Sauce (Homemade or if bottled, add your own zing):
1/3 cup Organic Ketchup (no corn syrup!)
2/3 cup Tomato Paste or Sauce (if you have it)
A handful of favorite seasoning blend: italian, Pereg BBQ, mustard powder, Emeril's essence, garlic and onion powder, lemon peel, cayenne pepper, smoked paprika, black pepper, cumin, turmeric, celery seed
2-4 Garlic Cloves (crushed/chopped)
2-4 dashes Hot Sauce
3 tbs Mesquite Honey
2 Bay Leaves1 cup Beer
1/2 cup Bourbon (I used Makers Mark)
1/2 cup Apple Cider Vinegar

Combine all BBQ Sauce ingredients in slow cooker. Add brisket and bacon. If you're using an onion add it now (bonus: you can do a big chop, it'll melt into the sauce!). Ideally, this is low and slow, so plan on letting this simmer about 8-9 hours on low while you go about your day. You're saving the beans for later, when you have a *ton* of leftover BBQ sauce and no idea what to do with it! I like to make sure the liquid covers the meat, so adjust measurements accordingly (or add broth or water) if needed.

8 hours (or so) later, come on back to this pot of goodness, and place the brisket and bacon (points if you can tell the difference at this stage) in a bowl in order to shred it. It's fine if some sauce comes along for the ride, but leave most of it separate. Open up beans, and stir them into the sauce filled crockpot (or, if you'd like to dirty another dish, or task this role to a younger kitchen assistant, pour them together with the sauce into a new bowl. The sauce will warm up the beans. Mash them all in together, so the beans become BBQ beans. Feel free to taste and add more hot sauce, if desired.)

Now, the beef should be fork tender for you, so go ahead and shred it, either with a gloved hand or a fork. I keep brown sugar or coconut sugar on hand in case the honey doesn't provide enough balance. Taste your sauce as you shred the beef, and decide if yours needs some help with more spice, honey or sugar.

Once these major components are ready, set up an assembly line for you to build your burritos! Take a whole wheat tortilla and spoon a generous dollop of Tofutti sour supreme in the center. Top with leaves of spinach, then a generous spoonful of bean & sauce mixture, which you can flatten and spread with the back of the spoon, and finally, top with generous serving of the beef. Be sure not to overfill, as you'll want to roll this burrito tucked on all sides if you're making a tray full to serve at a shabbat meal. Rule of thumb is that the ingredients should take up 1/3-1/2 of the size of the tortilla (see picture above).

This got rave reviews at our "scotch and meat" meal. Enjoy!

Bourbon Infused Mini-Maple Cornbread Loaves - Gluten Free, Dairy Free

I love my mini-loaf pan. I just used it for mini-meatloaves and hadn't even had a chance to put it away from the dish-rack when I thought of these.

Preheat Oven to 400 degrees

Ingredients:

• Non-Stick Spray (I used coconut oil, which was from Trader Joe's)
• 2 Cups Cornmeal/ Stone Ground Corn flour (make sure it's gluten free)
• 1 Cup Brown Rice flour (most recipes use 1/2 c. brown, 1/2 c. white, but this is what I had. It is a touch grainier than most breads we know)
• 2 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/4 Tsp Salt
• 1/2 Tsp Chili Pepper Flakes
• 1/2 Tsp Chili Powder
• 1/2 Tsp Coriander
• 1/2 Tsp Allspice

Blend all the above (dry) ingredients together. Be sure to spray your loaf pan (or skillet)

• Buttermilk Replacement:
• 1 Cup Coconut Milk 
• 1 Tbsp Vinegar added to Coconut Milk (I used Apple Cider Vinegar)
• 2 Eggs
• 1/4 Cup Margarine (softened), or coconut oil
• 2 Tbs Rice Bran Oil
• 2 Tbs Maple Syrup
• 2 Tbs Bourbon (I think it might stand a touch more next time)
• 1 Tbs Orange Juice
• Maple syrup (or honey) for drizzling on top prior to baking

Combine liquid ingredients together, add vinegar directly into coconut and then combine the rest, whisking into dry ingredients for just a minute or so - until smooth.  Pour or spoon batter into pan, drizzle with maple syrup or honey, and bake for 18-22 minutes, using the toothpick test.

Here's how they came out:

Beer Braised Kale with Pastrami

So first of all there's the Pastrami. Here's the thing. I had  Pastrami from Grow and Behold just screaming at me to take it out of the freezer and eat it. I could tell it was going to be ten kinds of delicious, but it was still frozen ... so the solution was obviously to loosen it a smidge under hot water and put it straight into a frying pan.

Then I went to open the bag of Trader Joe's kale a little too gingerly to pour on top of this great pastrami, and an explosion happened onto my kitchen floor. I only lost 1/3 of the bag, but man, that's a lot of chopped kale I just swept up.

Anyway, on to the goodness:

Kale (10 oz, though I wound up with less)
Pastrami (4 oz)
1/3 cup Beer (I used corona, + 1 tbsp to deglaze at the end)
1.5 tsp meat tenderizer
1 tsp chili spice rub (or a garlic-onion-chili blend, whatever you have on hand and like)
squeeze of a lemon wedge

Add the pastrami to a non-stick pan on medium-high heat, when it starts to brown at the edges (about 2 minutes) add in the kale and about 1/3 a cup of beer... just enough to coat the bottom of the pan so that the kale can steam. (You could use any other liquid; veggie broth, sherry, wine. I really just needed to drink a beer after the kale cleanup.)  Once the kale wilts a little bit, add in the spices and a bit of lemon juice. Let it cook until it wilts down enough for you to enjoy (4-5 minutes, or just taste). Taste to see if it needs any seasoning adjustment. Enjoy! Let em know if there are any other spices I should be using when making this. I didn't want anything to mask the rich pastrami flavor, so kept it super simple... but I don't have to next time!

And for those of you vegetarians out there (or those preparing for a dairy meal) feel free to try your favorite meat substitute; veggie bacon, veggie sausage or the like... it might be just lovely. Report back!

Sheridan's Honey Whole Wheat Challah Recipe

Honey Whole Wheat Challah ...mmmm

I have to admit I usually make a mini-loaf for myself because when it comes out of the oven I can't resist this. Also, somehow, my dough always miraculously over-rises and I wind up with more challah than I know what to do with. If that's the case, pull it a few minutes early and freeze a loaf or two for next week. Anyway, I'll stop talking so you can start baking and enjoy!

3 tablespoons (3 packages) active dry yeast

1 tablespoon plus 1/4 cup sugar

1 cup honey

3.5 cups lukewarm water

1 cup vegetable oil ( i use a little less)

6 large eggs (save 1 egg and add some water for egg wash)

2 tablespoons salt

16 cups flour total (I do a 2/3 whole wheat to 1/3 white all-purpose flour ratio ... leaning towards a little more white flour.)

Optional: sesame or poppy seeds for sprinkling

1. Dissolve the yeast and 1 tablespoon of the sugar in 3 to 3.5 cups of lukewarm water in a large bowl. Let yeast proof/activate for 10 minutes. (You can start to measure other ingredients)

2. Whisk the oil into the yeast mixture, then beat in 5 of the eggs, one at a time, along with the remaining sugar, honey and the salt. (To prevent honey from sticking ,use same measuring cup as for oil. Also, you can also use a mixer with a dough hook for both mixing and kneading.) Gradually add the 16 cups of flour alternating 2 Whole Wheat with 1 White and stir. When the dough holds together, it is ready for kneading.

3. Turn the dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return the dough to the bowl. Cover with a damp kitchen towel and let the dough rise in a warm place for 1 hour. (You may also put the dough in an oven that has been warmed to 150 degrees, then turned off.) When the dough has almost doubled in volume, punch it down, cover, and let rise again in a warm place for another half-hour or so.

4. To make a 6-braided challah, take 1/4 of the dough and form into 6 balls. With your hands, roll each ball into a strand tapered at the ends about 12 inches long and 1½ inches wide. Pinch the strands together at one end, then gently spread them apart. Next, move the outside right strand over 2 strands. Then, take the second strand from the left and move it to the far right. Regroup to 3 on each side. Take the outside left strand and move it over 2 to the middle, then move the second strand from the right over to the far left. Regroup and start over with the outside right strand. Continue until all the strands are braided, tucking the ends underneath the loaf. Tip: always to have 3 strands on each side, so you can keep your braid balanced. Either make the remainder of the loaves the same way and place the braided loaves in greased 10- by 4-inch loaf pans or on a greased cookie sheet with at least 2 inches between them OR, alternately, you can take a round pan and make a pull apart challah very easily; just take some dough, about the size of a tennis ball, roll it out to about 12 inches, and swirl into a roll. Snuggly fit rolls beside one another in the round pan. (Leave a small amount of dough for the "challah is taken" blessing - l’haph’reesh challah min ha’eesah.- for more on that see: http://www.jewishtreats.org/2009/06/challah-is-taken.html)

5. Beat the remaining egg and brush it on the loaves. Let rise another half hour.

6. Preheat the oven to 350 degrees and brush the loaves with egg again, then sprinkle on poppy or sesame seeds.

7. Bake for 35 to 40 minutes or until golden. Remove the loaves from the pans and cool on a rack.

Yield: 4-5 challot