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Showing posts from January, 2010

Easy Smoked Brisket

This is one of Matt Martinez's shortcuts to achieving authentic flavor with less than usual work. I know that when I have used this technique it is universally acclaimed as delicious. It could hardly be any easier. I can't remember which of Martinez's cookbooks this came from at the moment but they are all very good . Smoked Brisket 8-12 pound short, fat beef brisket Wood chips soaked for 1 hour Season untrimmed brisket if desired. Prepare charcoal grill so that charcoal is ash white. Place wood chips on coals. Grill until dark and crusty on both sides, 30-40 minutes, turning occasionally. Expect flare-ups, but allow meat to char. Bake in oven on a rack, covered, at 300° or 350° for 30-45 minutes per pound.

$10 Wine Hall of Fame

For those who were intrigued by my review of The Wine Trials 2010 which focuses on inexpensive but delicious wines ... my friend Web has a heads-up to The Wine Curmudgeon's 2010 $10 Hall of Fame . Looks intriguing.

Nil By Mouth

When Roger Ebert underwent surgery for his thyroid cancer, no one mentioned the possible side effects ... such as not being able to eat, drink, or speak. Most of us are aware that he can't speak but not so many knew about him being able to take no sustenance by mouth. He writes interestingly and also movingly here about not being able to eat or drink. When it comes to food, I don't have a gourmet's memory. I remember the kinds of foods I was raised to love. Chaz and I stayed once at Les Pres d'Eugenie, the inn of the famous Michel Guerard in Eugénie-les-Bains. We had certainly the best meal I have ever been served. I remember that, the room, the people at the other tables and our view in the photo, but I can no longer remember what I ate. It isn't hard-wired into my memory. Yet I could if I wanted to right now close my eyes and re-experience an entire meal at Steak 'n Shake, bite by bite in proper sequence, because I always ordered the same items and ate the

Why We Serve Champagne Year-Round: Reviewing "The Wine Trials 2010"

Several years ago one of my sisters-in-law introduced me to Domaine Ste. Michelle Cuvee Brut . It tasted delicious but, amazingly, cost only about $7.00 at that time. I began stocking it regularly since I'm a firm believer that champagne goes with everything and that everyone likes champagne. Plus it is so very festive and makes people feel extra special. This is a win-win. Gradually the price has risen to about $9 (less on sale) but there is no denying that it remains a fantastic deal and a delicious bottle of sparkling wine. Hence, you can understand my glee and the necessity of reading Tom the first three paragraphs of the latest review book I received, The Wine Trials 2010: The World's Bestselling Guide to Inexpensive Wines, with the 150 Winning Wines Under $15 from the Latest Vintages. (Yes, a long title, but you are never left in doubt as to what the book offers.) Dom Perignon, a $150 Champagne from France, and Domaine St. Michelle Cuvee Brut, a $12 sparkling wine fro

Oh, Gosh!

While you're snuggled up reading on these very cold winter nights that are overtaking us, you might enjoy sipping this delicious sour which Hannah picked out to try over Christmas vacation. It is a close relation to our other favorite, the Chelsea Sidecar , as it uses the same relationship for the measurements. Think of it as a Rum Margarita. That's the impression we were left with and it was definitely enjoyed by all who tried it. Notes: We used Cointreau which is our favorite orange liqueur. We treat the recipe below as a double (which we then split). If you check the Chelsea Sidecar recipe you'll see that those amounts are halved and we find them perfectly adequate for one cocktail. Oh, Gosh! 1-1/2 ounces light rum 1-1/2 ounces Triple Sec 1 ounce lime juice Shake with ice and strain into chilled cocktail glass. Garnish with a lemon twist.