Brisket - this is Jordan's great-grandma's recipe:
3-4 lb brisket
Worchestershire sauce (that may or may not be spelled correctly)
Liquid Smoke
Garlic and onion powders
Remember I don't exactly believe in measuring ... coat both sides of the brisket with each of the four ingredients. I use equal parts Worchestershire sauce and liquid smoke - enough to completely wet the brisket and spill out onto the pan as well (I use a jelly roll pan). Then sprinkle generously equal parts garlic and onion powders. I slow cook in my warming drawer (but a 250 degree oven works, too) for 5 to 6 hours, until tender. Jordan sliced it after about 6 hours, placed it back in the juice and cooked another hour. Made it extra juicy and tender.
New potatoes
I cut five potatoes into bite-sized chunks and placed in a ziploc baggie. I added two cloves chopped garlic, a palmful of dried rosemary, palmful of dried thyme, pepper and salt and about a T of olive oil. Shook all that together and then placed in a 9x13 and baked in a 450 degree oven for 35 minutes.
Green beans
I have finally perfected a recipe for fresh green beans that I love. It's the combo of several recipes I read online, along with my own twist. I saute a clove of chopped garlic in some olive oil until tender, then add the fresh green beans (tonight - just enough for one serving for each of us). I stir them in, getting them coated in the oil and garlic, for a few minutes. Then add about 1/4 cup of water and a palmful of brown sugar. I turn the heat down to simmer, place the lid on the pan and cook for about 5 minutes - until the beans are crisp tender.
And for the wine ... we tasted (and bought) several of StableRidge Winery's (located in Stroud, Okla.) wines last November, literally about two weeks before we found out I was pregnant. So we hadn't exactly gotten to try them again. Tonight we had their Zinfandel, probably my favorite type of red wine. It's light like a Pinot Noir, but has the fruity quality of a Zin - makes for a nice combo. On their site, it's described as a "lightly oaked, smooth dry wine." It wasn't super dry, and the oak, like they say, is very light. Loved it! By the way, I consider myself a professional wine taster since I got an A in what my mother called my "drinking for credit" class at Oklahoma State. Most popular class among college seniors, it was actually called International Beverages in the Hotel/Restaurant School, but basically we did drink for credit. Although I will say it was a really challenging class - had to know all about the grapes, process for creating wine, countries where the wine was made, etc.
Didn't exactly get a pic of the dinner, but I did get one of the wine :)
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