Friday, December 28, 2018

Sunday Dinner December 30, 2018

On the Menu

Texas Brisket Roast
8 Servings
2 tablespoons chili powder – Recipe below
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
2 tablespoons brown sugar
2 teaspoons dry mustard
4 pounds beef brisket, trimmed
2 cups water
4 ounces tomato paste
1/2 teaspoon
1 tablespoon sea salt
3 large bay leaves

Preheat the oven to 350 degrees F.Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, and dry mustard.
Season the raw brisket on both sides with the rub, Cover and Place in a roasting pan and let it marinade in the refrigerator overnight. 
Remove roast from refrigerator and let it come to room temperature.  Uncover and roast in oven for 1 hour.
Whisk together the water tomato paste, liquid smoke and sea salt; add the bay leaves then pour it into roasting pan.
Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Chili Powder

Note: Traditionally chili powder is just 2 - 3  different dried chili pods, grounded together. Here at New Age Soul Food, we like to add cumin to our chili powder.  If you dry roast your chilies and cumin in a frying pan prior to grinding, you'll add an amazing flavor. 

3 ancho chilies
2 pasilla chilies
1 tablespoon cumin seeds

Combine all ingredients in a high speed blender or spice grinder and grind to a coarse/granular powder.

Cuban Black Beans and Rice 8 Servings
1/2 cup dried black beans
4 cups water
2 large bay leaf
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 tablespoons olive oil
1 large red onion, diced
1 large green bell pepper, diced
4 large garlic gloves, diced
2 cups brown rice
2 teaspoons sea salt
1 tablespoon cumin
1 small bunch cilantro, coarsely chopped

Sort and rinse black beans add them to  medium pot along with water bay leaves, granulated garlic and granulated onion.  Cook until beans are tender, stirring occasionally.When beans are tender, heat a larger pot on medium heat add the olive oil, red onion, bell pepper and chopped garlic. Saute until onions are slightly brown.
Add the rice and saute rice and vegetables about 1 minute.
Add beans along with the water they were cooked in; to the rice and vegetable mixture. Add water if necessary to cover the beans by at least 1 inch of liquid. 
Add salt, cumin and 1/2 of the cilantro and mix thoroughly. Taste liquid for flavor and adjust seasoning as needed. 
Bring the pot up to a boil and cover. Reduce heat to the lowest setting and let mixture cook 45 minutes or until rice is tender and all liquid is absorbed.
When rice is done, mix in the remaining cilantro cover and let rice sit another 8 minutes before serving.

Greens with Caramelized Onions and Tomatoes
4 Servings
1 tablespoon grapeseed oil
1 medium onion, sliced thin
1 ¼ teaspoon sea salt divided
4 Roma tomatoes cut in fourths
3 large garlic cloves sliced
1 bunch collards, chiffonade
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon oregano
½ teaspoon crushed red chili peppers
2 oranges, juiced [¾ cup]

In a wok or large sauce pan, heat oil, add onions and ¼ teaspoon salt. 
Saute onions on medium high heat until onions are caramel in color, approximately 8 minutes.
Reduce heat to medium, add tomatoes and garlic and continue sautéing until all liquid from tomatoes is absorbed.
Add collards and remaining ingredients mix thoroughly then bring pan up to a boil.
Reduce heat to low, cover and cook 20 minutes on low heat.

Spinach Avocado Soup
6 Servings
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves minced
12 ounces baby spinach
2 tablespoons all-purpose flour
2 ½ cups 2% milk
1 teaspoon sea salt
freshly ground pepper to taste
2 ripe avocados, pitted, peeled and chopped
1 teaspoon Tabasco, or more to taste
Juice of 1 lemon/lime, plus lemon/lime wedges for garnish

Heat oil in a large pan over medium heat, add onion and garlic and cook until garlic softens, stirring occasionally for 3 minutes.
Add spinach, stirring until spinach has wilted then sprinkle the flour over top and mix well.
Pour in milk and broth. Cook, stirring constantly (so mixture doesn't boil), until slightly thickened, about 13 minutes.
Season with salt and pepper, remove from heat and let cool slightly.
Puree spinach mixture in a blender or with an immersion blender until smooth.
Transfer all but 2 cups of the soup to a large bowl.
Add the avocados to blender and puree until smooth. Then thoroughly combine both mixtures.
Cover and refrigerate soup until chilled. Just before serving, stir in the Tabasco and lemon/lime juice. Taste for flavor and adjust seasoning as needed
 Serve cold and garnished with lemon or lime wedges. 

Jicama Mango Salad with Cilantro Lime
6 Servings
1 ½ pounds jicama, peeled, sliced lengthwise
1 granny smith apple, cored, sliced lengthwise
1 mango, seeded, sliced lengthwise
¼ cup fresh cilantro, chopped
1 lime, juiced
1 orange, juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper
¼ teaspoon crushed red chili peppers

Place jicama, granny smith apple, mango and cilantro in a large bowl.
Whisk together the juices, oil and seasonings until well combined.
Pour dressing over salad and mix thoroughly.
Refrigerate and let cool at least 1 hour before serving.
Mix thoroughly prior to plating.

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