Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother (26 page)

6. Serve with mashed potatoes (see page 158).

Andrea's good friend Ryan is not only a great cook but also a true master of the grill, always
feeding his large group of friends (and their wives and kids and dogs). In fact, his lucky wife, Staci,
hardly ever has to make dinner! When he told us about his recipe for brisket from the grill, we knew
we needed to include it. After trying many recipes and techniques over the years, Ryan combined
the best parts of all of them to create his own unique smoky flavor and part-grill/part-oven cooking
style. It may not be for the brisket beginner, but if you love good barbecue, it's definitely one to try!

1. Mix the dry rub ingredients together and set aside for about an hour.

2. Using a paring knife, make small cuts in the brisket in random places. Place whole, peeled
garlic cloves in the slits.

3. Coat the surface of the meat liberally with the dry rub. Tightly double-wrap the brisket in
foil and refrigerate overnight.

1. Preheat the broiler to the maximum temperature.

2. Take the brisket out and let it sit for about an hour, to return to room temperature. In the
meantime, begin preparing your smoker or grill.

3. When the brisket has returned to room temperature, place it in a large roasting pan and
put it under the broiler for about 5 minutes to brown, then flip it and brown the other side.
You can do this on very hot grill as well. You are trying to lock in the juices with a nice
char on the outside.

4. Once you are done searing the meat on both sides, place the brisket in your smoker, fatside up, and smoke the brisket for about 3 to 4 hours depending on how hot your smoker
gets. If you are using a gas grill as a smoker, you will need to go with the 4 hours; just keep
an eye on your temperature.

5. Baste the brisket with apple juice (or use a squirt bottle) every 30 minutes or so.

6. While the brisket is smoking, heat a skillet to medium and drizzle with the oil. Place the
sliced onions in the skillet and caramelize them for about 20 to 30 minutes, then set them
aside. Mix together the remaining ingredients, except for the potatoes, and set the liquid
aside.

7. Preheat the oven to 350°F.

8. Once the brisket has finished smoking, place it in a roasting pan and cover it with the
onions and the liquid mixture (or as much of the liquid as will fit in the pan without making it too full). Place the potatoes along the side of the roasting pan. Cover the pan and
cook for about 21 to 3 hours or until the potatoes are tender and the meat is almost falling apart.

9. Remove the brisket from the liquid and let it rest for about 1 hour. Remove the potatoes
and set them aside.

10. Pour the remaining liquid and onions into a pot. Bring to a simmer and reduce by onethird, to serve as a gravy.

11. When the brisket has cooled, slice against the grain about % inch thick and return the
slices to the roasting pan. Pour some of the gravy on top, surround the meat with potatoes, and reheat in the oven at low temperature.

12. Serve when ready with gravy on the side.

* You can do all of this a day in advance, and everything will be just as good.

Ryan tells us that he's used his gas grill as a smoker, and it has worked well. You are not
looking for an overwhelming smoky flavor, just a hint. There are plenty of Web sites and
books that will teach you how to use your gas grill as a smoker.

Use any wood chips you like. Ryan personally likes fruit tree wood chips, apple or cherry or
a combination of both, because they are not very intense with their smoke taste.

I don't know anyone who doesn't love mashed potatoes. We add a little onion and cheddar cheese
just to spiffy it up a little. Feel free to leave out the minced onion and cheese, but you will
truly be missing something delicious.

1. Put the potatoes in a pot and cover with cold water. Bring the water to a boil, cover the
pot, and simmer for 20 to 25 minutes.

2. When the potatoes are tender, drain and mash them. Add the butter, milk, sour cream,
minced onion (optional), salt, and pepper. Mix well.

3. Stir in the grated cheddar cheese (optional) and put the pot over low heat for approximately 3-4 minutes to melt the cheese.

Roz was always looking for ways to get the family to eat tomatoes. Adding onion, garlic,
bread crumbs, and cheese worked! This side dish goes with any meal and is impressive
enough to serve to company as well.

1. Cut the top quarter off the tomatoes, then cut a very thin sliver off of the bottoms so they
will sit upright. Using your knife, clean out the insides of the tomatoes as best you can without tearing the outer skin. Discard the seeds, but keep and coarsely chop the tomato flesh.

2. In a saucepan heat the olive oil and saute the onions and garlic.

3. Add the reserved chopped tomato and saute for 5 to 6 minutes or until everything is soft.

4. Remove from the heat and add the bread crumbs, %2 cup of the mozzarella cheese, and salt
and pepper.

5. Preheat the oven to 350°F. Coat a shallow baking dish with cooking spray.

6. Spoon the stuffing mixture into the hollowed tomatoes and place them in the baking dish.

7. Sprinkle the tops with the remaining 1/ cup mozzarella cheese. You can refrigerate the
stuffed tomatoes at this point, if making the dish ahead.

8. Bring the tomatoes to room temperature (if refrigerated) and bake for 20 to 25 minutes or
until the cheese on top is melted.

This recipe came about as a way to use leftover broccoli and cauliflower. It seems there is always
steamed broccoli or cauliflower left at the end of the night! We now make this instead of steamed
broccoli or cauliflower, although it isn't quite as low-calorie.

1. Steam the broccoli or cauliflower for a few minutes (you want it crisp not mushy), and
drain in a colander.

2. Melt the margarine and saute the onion for about 3 to 4 minutes.

3. Add the broccoli or cauliflower and continue to saute for 10 to 15 minutes, until the veggies start to brown.

4. Add the lemon, salt, and pepper to taste.

* You can make the recipe using both the broccoli and cauliflower together.

You can include potatoes with the roast, or serve it with Potato Varenikas (similar to pierogis-see
below) along with French green beans.