Coat the brisket generously with salt, pepper and paprika. Place water pan underneath grill. Place brisket fat side up on grill in smoker set for 225-250 degrees. Smoke for 8-10 hours. The idea is slow heat without billowing smoke. Your traeger will do it right if you set the temp and use cherry, oak, apple or mesquite. For the last couple hours of smoking, wrap the brisket in the butcher paper to retain moisture. You can substitute heavy duty foil if you like.
Allow to rest for 5-6 minutes after removing from the smoker, then slice against the grain (watch it as the grains converge on a brisket…you’ll need to change your slicing angle about ½ way through) and serve with baked beans and coleslaw.
Preheat the oven to 325. Combine the flour, sugar, salt, zest, anise seeds and baking powder in a mixer. Start on low with paddle attachment. In a separate bowl, whisk the eggs, yolks and vanilla. Add the egg mixture to the dry ingredients, combine and then mix in the nuts until the dough just comes together.
On a lightly floured board, roll the dough into 3 equal logs, and place them on a sheet pan with parchment paper. Make sure the logs are rounded, as the dough likes to flatten in the oven. Bake for about 20 minutes. Cool the logs. Lower the oven to 300. Slice the logs evenly at a slight angle. Lay the biscotti flat on the same pan and bake them for another 15 minutes at 300, until lightly golden and dry. Cool and serve with vin santo, coffee or espresso
Reduce the cream by ¼ in a heavy-bottomed, large pot…watch for boil-overs.
Remove from heat, whisk in the butter, then the parmesan.
Serve over freshly boiled fettuccine. Mangia!
Cut the chicken thigh meat into medium (1/2”) dice. In a cast iron or heavy bottomed skillet, heat the olive oil over medium heat and saute the onion for about 3 minutes. Add the chicken and chili powder, then season with salt and pepper. Saute another 5 minutes, then reduce heat, cover and let simmer another 15 minutes. Remove chicken mixture from heat and cool for 10 minutes; stir in sour cream and set aside.
Now begin the filling process. Warm the tortillas in the oven or on a flat griddle and spread them out on a clean counter top. Evenly distribute the chicken mixture, ½ of the cilantro and the roasted poblanos onto each tortilla, sprinkle with 1 tbsp shredded cheese on each, and roll each of them up. Coat a pyrex 13x9 pan with baking spray or butter, then arrange each rolled tortillas in the pan. Now preheat oven to 350 degrees.
Make the enchilada sauce by heating the tomato sauce, adding the adobo and finish by whisking in the cold butter. Salt and pepper to taste.
With the sauce, remaining shredded cheese and queso fresco, you can “stripe” the top of the enchiladas as you wish, then sprinkle the remaining cilantro evenly. Bake uncovered for 20 minute
Season the short ribs generously with salt and pepper. In a large heavy skillet or roasting pan, heat the olive oil to med-high. Begin searing each of the short ribs on all sides, turning the heat to high if necessary for browning. When searing is complete, remove ribs from pan and set aside. Place onion and garlic in hot pan and saute for 2-3 min. Add red wine, reduce by ½. Add stock and reduce by 1/4. Add tomato puree, chili flakes and rosemary, place ribs back in pan, cover and simmer over low heat for 2-3 hrs or until ribs are fall-off-bone tender. Can also be done in oven, covered at 300 degrees. When ribs are done, baste well with sauce, garnish with pancetta and serve with sauce.
Remove peel from apples after they have cooled. Remove stems and seeds. Place in food processor with garlic, lemon juice and seasonings. Process and gradually add oil through the top of processor to emulsify. Adjust seasoning.
Begin blending the two potatoes, egg, olive oil and flour until dough forms a ball. Depending on the moisture of the potatoes you may need 1 to 2 cups or more of flour. When dough forms a ball place on floured cutting board, roll out into approximately 1/2 inches thick. Cut strips approximately 1/2 inch wide and roll each strip so to round all edges, cut each strip into 1/2 inches or smaller pieces (depending on how large you want each gnocchi, roll out with finger place on cooking sheet and freeze or cook right then!
Lightly toast nuts in oven or on stovetop in skillet over medium low heat, being mindful not to burn them.
Place oil in heavy-gauge plastic or metal quart container, add garlic and mix with immersion blender, add basil leaves and continue blending until smooth. Add pine nuts and blend some more until smooth, then stir in grated parmesan. Squeeze in lemon juice if storing overnight.
Combine salt pork or bacon and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. Over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour, cook another minute. Add milk and clam juice, stir until it begins to thicken.
If using raw clams, steam with simmering water until opened, then allow to cool. Remove clams from shell and roughly chop.
Add potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes. Add heavy cream, simmer, then add your clams. Adjust seasoning.
In food processor crush cranberries (wash and drain first) then place in and in bowl add above ingredients and fold until well mixed. Taste and add more powder sugar if you wish.