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Monday, November 29

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Recipe Mon Feb 01 2010

A Lifetime Supply of Brisket

Some friends of mine got married last fall. It was a great affair that was enhanced by serving Smoque BBQ at the reception. What didn't enhance the affair was the main lighting over the separate room that housed the food tables accidentally darkening an hour or so after the first wave of guests had hit the heaps of barbecued goodness that awaited them, which meant that while the guests had eaten, they hadn't returned for seconds (or didn't know they could, bwahwaahh). This is where I come in.


At the end of the evening, I came home with a small cooler at my side that held several pounds of Smoque's legendary, God-affirming pulled pork, smoked brisket, and baked beans (no leftovers of the macaroni and cheese, naturally). I froze the bounty, awaiting the cold night that brisket chili would be made. And yes, Smoque does sell such a tasty dish, but wouldn't it be better to have a pot of it on your stove?


Mom's Vegetarian Brisket Chili

The quantities for tomatoes and beans are vague (a can is probably the 12 oz variety) because this was written in motherly shorthand. You can't screw up chili, so add more/less beans as desired.

10-12 fresh tomatoes scalded, skins removed or 2 Large cans whole peeled tomatoes (chopped in the can with a sharp knife)
1 onion
2 celery stalks, chopped
1 green and 1 red pepper, chopped
2 carrots, peeled
3 cans red kidney beans
1 can black beans
1 can chick peas
4 garlic cloves, chopped
4 T chili powder (put in a cup, add hot water and mix well, making about 1 cup liquid)
2 T cumin
Prepared brisket (1-2 lbs is sufficient)
salt and pepper to taste

In large pot, heat 1 TBS olive oil on med heat and sautee onion until translucent, then add peppers-- add garlic and don't burn it-- spray with nonstick for sauteing as needed. Chop all other veggies and add them. Add beans and ALL the can liquids (note: I hydrate dried beans because aluminum skeeves me out, so add the liquid the beans were soaking in), add spices, and bring to a boil, increasing the heat slightly. Chop and add brisket. After it starts to boil, reduce heat and simmer 1 1/2 hours or until thick. Serve with cornbread or crackers. Freak out. Okay to cry.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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