July 13th

The menu for July 13th was
Pizza Margherita:
I used the dough from this recipe, a tomato slice, olive oil, some torn up mozzarella, some dried basil (fresh would’ve been better), and minced garlic

Cachoombar
An indian salad:
1 cup diced tomatoes
1 cup seeded diced cucumber
1 cup diced red onion
a handful of chopped cilantro
and tossed with a dressing:
1.5 t seald
2 t toasted, ground cumin seeds
.25 t cayenne
2.5 t fresh black pepper
2 T lime juice

Macaroni and Cheese

Texas style brisket:
a 3-4 lb brisket is marinated for at least 24 hours (up to 48, and the closer to 2 days the better) with a paste:
3 T coarsely cracked black peppercorns
1 T dried oregano
1 t toasted ground cumin seeds
1 t onion powder
1 T chile powder (chipotle preferred)
1 bay leaf
1 t ground orange zest
1.5 t kosher salt
.5 t smoked sea salt
1/4 cup ground dried mushrooms
Grind those ingredients and then mix them with:
2 T lime juice
1.5 T Madeira
3 T olive oil
3 T liquid smoke

Rub the resulting paste all over the brisket, cover it in plastic wrap and put it in the fridge.
cook it over low heat (about 250ish degrees) til a thermometer indicates the internal temp has reached 180.

The bbq sauce was:
1/4 cup butter,
1 cup diced onion
3 cloves garlic diced
1 cup cider vinegar
1 cup worcestershire sauce
2 T dry mustard
2 T dark brown sugar
2 T hot paprike
2 t kosher salt
2 t cayenne
drippings from the brisket
14 oz ketchup

melt the butter over medium heat, add the onion and garlic and saute about 5 minutes, add everything else but the ketchup and bring to a boil. turn the heat down to low, add the ketchup and let it simmer for at least 15 minutes.

Chocolate Raspberry cupcakes.

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