July 8, 2012
Steamed White Corn
Fresh Summer Fruit Salad
Summer Berry Pie
I had long wanted to try this recipe for barbecued brisket. I have had brisket in barbecue restaurants and at AT&T Park and have always enjoyed it. I have been putting off cooking it at home because of the size of brisket. A full brisket weighs over ten pounds and even the flat cut, which is called for in the recipe, weighs five to six pounds. I love leftovers but this is too much meat for two people. Brisket is a tough cut of beef requiring a long cooking time to become tender. It is usually barbecued or braised and it is always served well done. I purchased a six-pound flat cut brisket from Whole Foods that was labelled "pasture beef". It wasn't cheap, $48, but given the number of meals we would get from it I decided it was worthwhile. Also, instead of our usual two people we would have five for dinner this Sunday. Our daughter Caryn is home for the summer and she invited her boyfriend, Alex, to join us. Our son, Caleb, was also present, visiting us in California while en route from New York to New Zealand. I probably wouldn't get such a good chance to try cooking brisket for some time, so this was the day!
burnt ends from Kansas City barbecue. The four of us eating the brisket consumed half of the 6-pound (before cooking) roast at one sitting. (Caryn enjoyed Vegan Black Pepper Steaks from Vegetarian Plus.) The side dishes were all light and fresh, perfect complements to the brisket. The compliments I received were gratifying, but the demand for seconds was even more so. The pie, too, was well received and Chef Caleb, who loves his fresh fruit, had seconds. I look forward to having the leftover brisket during the upcoming week.
Summer Berry Pie
Glazed Salmon was reheated in the microwave. It was OK but in the future I will not plan on preparing enough salmon to have leftovers. Perhaps if I'd saved some of the leftover glaze it would have been better, but I doubt it would have been worthwhile even then.