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December 8, 2013

Slow cooker barbecue beef brisket recipe

Slow cooker barbecue beef brisket sandwich.

If a thing is worth doing, it's worth doing until you get it right. That's true in life, in work, and in brisket. The goal? A bit of that plate-staining, chin-dripping, smoky sauce and the burnt ends that come with real barbecue, combined with the ease of the slow cooker. After a few tries, I think I nailed it. Two techniques enhance the barbecue-like quality. First, I cut the large brisket into four smaller pieces, which gave more edge to brown. Second, when the meat was cooked, I let it cool, uncovered, on the kitchen counter; the edges dried out, making it more like burnt ends from the barbecue. I sliced half of the brisket, and shredded the other half, and doused both with the sauce from the slow cooker. Drippy barbecue, tender brisket, "burnt" ends: done and done.

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December 5, 2013

Green goddess bacon, lettuce and tomato sandwich recipe

Green goddess bacon, lettuce and tomato sandwich.

With a gazillion seasonal recipes flooding the Internet -- Thanksgiving and Chanukah collided last week, Christmas and New Year's recipes are piling up, and elaborately-decorated sugar cookies just might take over the planet -- I'm here to offer you, quite simply, the very best bacon, lettuce and tomato sandwich I've ever tasted. I can't take credit for it; that honor belongs to Picco, a little pizza restaurant across the street from my house in Boston. Their BLT is off the menu until tomato season next summer, but I couldn't wait that long to have it again, and I don't want you to wait, either. Spring for a single out-of-season heirloom tomato at the market, if you must; this BLT is worth it. Salty, garlicky, herby green goddess dressing seduces the crisp bacon, juicy tomato and crunchy lettuce in a way that plain old mayonnaise cannot. Two pieces of toasted or grilled bread (Picco chars theirs in wood-fired ovens) hold it all together. Stairway to BLT heaven, I promise.

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November 26, 2013

Recipe for smoky pumpkin and brown rice enchiladas (with or without leftover turkey)

Smoky pumpkin and brown rice enchiladas (just add turkey!).

'Tis the season for leftovers, and there's no better way to bundle up your leftovers than in a batch of quick and easy enchiladas. I used leftover pumpkin puree and leftover brown rice to make these vegetarian enchiladas for lunch on the day after our Canadian Thanksgiving feast. If you have a few slices of turkey, shred them up a bit and tuck them inside. Stuffing and mashed potatoes instead of brown rice? Go for it. Corn tortillas instead of whole wheat? Yes, indeed. Top the whole pan with red or green enchilada sauce from the pantry, and plenty of cheese, and nobody will complain about having to eat leftovers.

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November 17, 2013

Recipe for cornbread stuffing with sausage and raisins

Cornbread stuffing with sausage and raisins.

It seems impossible that in more than seven years of food blogging, I've never shared with you our family's favorite cornbread stuffing with sausage and raisins. It's not a secret, it's not wild and crazy, it's not vegetarian. It's just plain good. You do have to make cornbread, from scratch, and you can do that way in advance, even weeks in advance, and stick it in the freezer. Okay, you can buy cornbread in the bakery department at your supermarket, and the stuffing will still be really good. Just please don't use that cornbread stuffing mix from a bag, because it's packed with sugar and salt and additives, and because it takes only minutes to make your own. For the spicy sausage, I love Beef Hot Links, which pack a load of jalapeño pepper; you can use your favorite spicy turkey sausage, or andouille, anything with a good kick. If your family loves sausage more than cornbread, add the higher amount of sausage in the recipe, or even more than that. This is a stuffing that bakes in the oven, not in the turkey.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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