From the Kitchen of: Two Blonds & Co.

Being a Texan definitely has its advantages. We have our fun in the sun non-stop most of the year and that includes lazy days on the lake with scrumptious food after dark. It was nothing to have 25 guests show up at our lake home when word spread that it was my “turn” to cook.

The recipes included here are versatile in that they can be increased for a crowd with no problem or reduced for a smaller group. Throw in a pot of homemade beans and a tossed salad (both can be made ahead of time) and you won’t have to worry about more mouths to feed than you had anticipated. Good food always draws a crowd.

The night before, marinate the brisket and begin the beans. I always cook the beans the night before; they have more flavor the next day. That morning, silk the corn leaving the shucks attached and put in water to soak for 4-6 hours. The brisket will be smoking most of the day so you can enjoy your day out on the lake instead of being stuck in the kitchen. Then come back in a few hours before the rest of the gang to prepare the remainder of the bounty. While the potatoes are baking, toss the salad, spread the butter mixture on corn to make ready for the grill and return them to the “fridge.”

To complete this feast, add plenty of hot sliced garlic bread. When potatoes are done, pop the garlic bread into the already hot oven just before guests arrive.

And what would a July 4th celebration be without ice-cold watermelon; try the yellow meat for an unexpected change in flavor. Slice it into 1” wedges that can be eaten with the fingers.

Set up a table buffet style so guests can walk around it. On one end: plates stacked (if using paper, please get plastic or heavy paper ones,) small cups or bowls for beans, flatware standing up in a small bucket or pottery urn, napkins stacked in a basket. Use hurricane lamps for decorative feature.

Put platters of brisket, hot foil-wrapped potatoes, corn on cob, garlic bread wrapped in foil and placed in basket, pot of beans with ladle, salad with tongs, etc. down the middle of table. Place condiments (i.e. dressings, sauces) beside each respective platter or bowl. Leave room on the edges of the table for guests to place their plate and use both hands to get food. Make a separate table for drinks, ice and glasses. Consider using a washtub filled with ice and canned beverages. Use this area for the watermelon as well.

Take advantage of the bath while your guests are still out on the lake. Then while everyone else is pulling out their boats and cleaning up, you can put the corn on the grill, bread in the oven and set the table. You’ll make your appearance as a cool, collected incredible hostess. The ultimate compliment to a cook in Texas is “That’s fit to eat!”

Happy 4th, ya’ll!




TEJAS-STYLE SMOKED BRISKET
By “The Mommy”

1 (10-12 pound) beef brisket, trimmed

MEAT RUB:
1/4 cup dark brown sugar
1 small box OLD BAY SEASONING

Mesquite wood chips soaked in water
Can of beer or water for smoker pan

ALTERNATE RECIPE FOR MEAT RUB: (if you don't have OLD BAY)
6 TBL chili powder
6 TBL paprika
6 TBL salt
3 TBL garlic powder
3 TBL onion powder
3 TBL black pepper
3 TBL cayenne
2 TBL dry mustard
2 TBL ground cumin
1/4 cup dark brown sugar

Trim fat off one side completely. Trim to 1/4" on other side.

Set the brisket on a large sheet of plastic wrap. Look at the meat and determine the “grain” of the meat. Make several scores with a sharp knife ACROSS the grain, through the fat side. This will make it easier to know which way to cut when meat is cooked.

In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate in refrigerator at least 6 hours or at best overnight.

Remove the meat from the refrigerator and let come to room temperature. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. (Try using oak or pecan chips trimmed from local trees.) Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. (Or you can use an electric smoker.) Place the water pan in the smoker and add beer or water to the fill line, about 2/3 full.

Place the unwrapped marinated brisket fat side up on the lower rack off the direct heat, close lid, and cook. You will need to periodically check the fire & add also additional soaked chips. Cook until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 6 to 8 hours.

Remove the meat from the grill; let rest for 20 minutes before carving. Remove the fat. Slice the meat across the grain (in line with the scores you made earlier) into thin slices.



BAKED POTATOES WITH PIZZAZ
By “The Mommy”

These are great with smoked brisket or ribs, corn on the cob and fresh green beans.

10 large baking potatoes
1 stick salted butter
1 TBL garlic powder
1 TBL lemon & pepper seasoning
1 medium onion (cut into a quarter wedges)

Preheat oven to 400 degrees. Next, clean potatoes thoroughly removing any blemishes. Tear off 1ft squares of aluminum foil. Cut each potato in half lengthwise; once again check for any dark spots and remove; place in center of foil. Spread about 1 TBL butter mixture in center of both potato halves. Place 1 thin slice of onion wedge in middle with butter mixture; press together. Pull sides of foil to top and fold over twice; bring ends upward and fold, forming jacket for baking.

Place all potatoes on cookie sheet; bake in oven 45 minutes to 1 hour or until inserted fork indicates soft cooked potato. Serve hot (with or without foil.)



GRILLED CORN ON THE COB
by “The Mommy”

10 ears yellow or white corn in their husks
1 stick salted butter, softened
1 tsp salt
1 TBL OLD BAY Seasoning

Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 2 and up to 4 hours. Remove and drain on paper towels.

Preheat the grill.

In a small bowl, mix the butter, salt, Old Bay Seasoning, until smooth.

Pull the husks down and spread about 1TBL of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.

Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
Remove from the grill and carefully peel back the husks. Place on a platter and serve immediately.

TEJAS GRANDIOSE BEANS by “The Mommy”

1 cup dried pinto beans
½ cup dried white or navy beans
¼ cup dried split peas
1 TBL OLD BAY seasoning (love that OLD BAY!)
1 tsp garlic powder
2 bay leaves

1 large onion, diced
1 bell pepper, diced
1 10 oz can Rotel tomatoes with juice, mild
1 14.5 oz can Diced tomatoes with juice
1 can Bush’s black beans with juice
¼ cup brown sugar
¼ tsp salt
1 can corn

Pour dried beans/peas into Dutch oven, cover with water & rinse thoroughly; drain. Add water to cover contents; heat on stovetop to a boil; remove and drain. Repeat this process once more. This will take the place of overnight soaking and should help “de-gas” beans. You can also place 1 Russet potato in bottom of pot to “de-gas” (Caution: DO NOT EAT THE POTATO!!) Now, add 2 cups water to drained beans in Dutch oven, seasoning and bay leaves. Bring to a boil.

Add Rotel’ tomatoes, diced tomatoes, onion & bell pepper, brown sugar, salt, corn, black beans bring to boil and reduce heat to simmer; cook for 1 hour or until beans are tender, occasionally stirring the bottom. **

During cooking process, you can add leftover ham or Kielbasa sausage slices. Serve hot with grated cheese on bed of hot rice. Serves four as a main dish.

** (If using a pressure cooker, stir after adding ingredients and bring to a boil. Close lid, put on pressure gauge. Continue cooking over medium/high heat. As soon as gauge begins to clatter, turn down heat to simmer and time for 15-minutes. Remove gauge to release pressure. )