Burnt Ends Over Slow Cooker

 Here is a recipe from our dear Amy Foster at Gilcrest Farms. Amy says, “One thing I've wanted to learn how to make at home is Burnt Ends.  I've had it at a restaurant and want to try it at home and I think I have found a good recipe from Trisha Yearwood.  See what you think:  (and link, courtesy of the Food Network)”:

Brisket:

1 1/2 tablespoons kosher salt

1/2 tablespoon freshly ground black pepper 

2 teaspoons smoked paprika 

1 teaspoon cayenne pepper 

1 teaspoon ground cumin 

1 teaspoon granulated garlic 

1 teaspoon dry mustard powder

5 pounds brisket, fat cap trimmed

BBQ Sauce:

One 6-ounce can tomato paste

1/4 cup packed dark brown sugar 

2 tablespoons apple cider vinegar 

1/2 teaspoon kosher salt 

1/4 teaspoon liquid smoke 

1/4 teaspoon cayenne pepper 

1/4 teaspoon granulated garlic 

1/4 teaspoon dry mustard powder

Serving suggestion: white bread or rolls

 

 

Directions

1. For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
2. Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
3. For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
4. Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
5. Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

Samba Scallops over Pasta OR Tango Pasta over Shrimp

This recipe comes to us courtesy of Blue Goat Dairy (bluegoatdairy@gmail.com). Blue Goat makes two cheese mixes for these recipes:

Tango: A jar containing goat cheese medallions, basil pesto, rosemary, garlic, banana peppers, red peppers, kalamata olives, green olives, olive oil, red pepper flakes, a pepperocini, and slice of hot cherry peppers.

Samba: A jar containing goat cheese medallions, basil pesto, rosemary, garlic, banana peppers, red roasted peppers, sun-dried tomatoes and Capote capers.

Samba Scallops Over Pasta:

1 pound large scallops

2 TBS butter

1/2 TSP minced garlic

1 pound Farfalle or Bowtie Pasta

1/2 pint jar of Blue Goat Samba

Melt butter in sauté pan over medium heat, add garlic and mix well with butter. 

Add scallops into garlic butter, and brown each side. Appearance should be white (not translucent) with a golden light brown finish on both sides. Add 1/4 cup of Samba and stir gently together for 1 minute, turning scallops once.

Cook pasta in boiling, salted, water until tender, about 8 minutes. Drain and immediately add 1/4 to 1/2 cup of Samba (to taste) to pasta in pot, stirring until pasta is well coated.  Dip pasta into bowls and top0 with scallops dotted with sauce.  Serve hot.

SECOND MENU: Tango Shrimp

Use above recipe for Samba, substitute shrimp instead of scallops, and, instead of Samba, use Tango  cheese medley.