Tag Archives: #recipes

Dallas Brisket Tacos (Mia’s copycat) with Tomatillo, Avocado, Jalapeno Ranch Side salad

Dallas Brisket Tacos

  • Servings: 2
  • Difficulty: easy
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Dallas Brisket Tacos
Mia’s is a Dallas mexican restaurant dynasty. Two of their popular dishes are their brisket tacos and stuffed Chile Rellenos. This small unassuming house converted to restaurant is where Jerry Jones was rumored to have signed Jimmy Johnson as the Cowboy’s head coach. Mia’s family tree branches off to another Dallas fav, Mi Cocina, which also serves brisket tacos that are pretty similar.

Mia’s has well seasoned and super tender brisket topped with some onions and roasted poblano pepper pieces topped with melted Monterrey Jack cheese. They serve it with a little side of brisket gravy, a simple salad, some slices of avocado, mexican rice and refried beans. It’s a perfect plate.

Cinco de Mayo was rolling around and I wanted to create a nice mexican spread. I’ve recently posted recipes of beef/chicken tacos and enchiladas but I don’t think I have created a proper brisket taco recipe. So poking around for recipes I was reunited with one of my favorite blogs Homesick Texan http://www.homesicktexan.com/ by Lisa Fain. She makes my kind of food and likely eats at my kind of joints. She has been at this for a while and her cookbooks are great imho. I have both.

Butchered brisket (size depends upon serving size)
1 yellow onion (rough chopped)
7 cloves of garlic (rough chopped)
handful of cilantro
2-3 jalapeno’s seeded and sliced
1/4 cup of red wine vinegar
4 cups of beef broth
1 mexican beer
1 tbs of cumin
1 tbs of ancho chili powder

2 Poblano peppers (roasted, skinned, sliced)
sliced yellow onion (or grilled green onion)
Fresh shredded Monterrey Jack cheese
Flour tortillas
Kosher Salt

Side Salad with Avocado Tomatillo Jalapeno Ranch Dressing
1 tomatillo
1 avocado
1/4 cup of pickled jalapenos
handful of cilantro
2 cloves of garlic
Juice of 1 lime
4 glugs of Worcestershire
4 glugs of hot sauce
1 tbs white vinegar
1/2 cup of Dukes Mayo
1/2 cup Sour Cream
1-2 tbs of Ranch seasoning
milk or cream as needed

1. Knock out the dressing really quickly. Everything in the blender and blend until smooth. If you need to loosen it up do so with some milk or cream do so.
2. Brisket. Salt and Pepper it and sear it off in a high heated cast iron skillet. Sear it on all sides and then add to a crockpot. Turn the fire down to medium. Add onions and a little oil or bacon grease to soften. Throw in garlic and red wine vinegar to deglaze the pan. Add that to the crockpot along with everything else on the list.
Cook for 7-8 hours.
3. About 20 minutes before you are ready to eat. Remove the brisket and let it rest. Shred it with a fork and bring along some of the onions and jalapenos. Char your Poblano peppers, put them in a bowl and cover to steam them. Remove the skin and slice into strips (seeded of course). Slice some onion into strips.

4. Fill your flour tortilla with the brisket, top with peppers, onions and cheese and put the taco under a broiler so the cheese melts. Toss your salad and serve and eat.

Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread

Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread

  • Servings: 4
  • Difficulty: easy
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Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread
My main objective of making this dish was to try the sauce. All the usual suspects are accounted for but the chipotle in adobo peaked my interest. If you have never tried these it’s an interesting taste. The first time I ever tried it the jar seemed so tiny and I was used to using a lot of jalapenos so over used them and it totally destroyed my dish. From that point on I have stayed away but recently came back to them to try in a more restrained manner. There is a heat and smoky deep chili taste that you just can’t find in anything else. It’s like a tomato paste that is so concentrated that it can transform a dish with just a little addition of these peppers.

The sauce and brisket turned out great. I propped the lid to allow the steam to escape and to reduce and further concentrate the sauce. If you do this check on it to make sure it doesn’t burn and if it looks too dry add some water, broth, beer, bourbon. I whipped up some jalapeno cheddar cornbread and black eyed peas with seasoning and jalapenos.
Adapted from Amy Wisneiwski
Beef Brisket

4 tbs of Paprika
1 tbs Chili powder
1 tbs Cumin
1 tbs brown sugar
1 tbs garlic powder
Kosher Salt and Pepper

BBQ Sauce:
1 yellow onion chopped finely or pureed
3 cloves of garlic (minced)
1 Green pepper chopped (seeded)
2 chipotles (in adobo)
1 ½ cups of ketchup
½ cup water
3 tbs Apple Cider Vinegar
2 tbs of Jack Daniels
½ cup of brown sugar
1 tsp garlic powder
Pinch of oregano
Kosher Salt and Black Pepper

1. Cover your brisket in the rub. Sear in a medium heated pan

2. Add the sauce ingredients into the crock pot. Trim your brisket to fit into the pot. Add your seared meat and let it cook for 7-9 hrs or until tender.

3. Remove and slice against the grain and add back to the sauce to maximize flavor. If you like less sauce you can simply pour that sauce in a dish and add as little or much as you desire. IMG_8832

Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo

Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo

  • Servings: 2
  • Difficulty: easy
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Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo
I was recipe trolling the other day and ran across a recipe by Joshua Bousel posted. You can find him on twitter @meatwave. Coming off my detox a sandwich sounded pretty good with an evening of College Football. This one didn’t disappoint I loved the flavors and textures. You have chilies, tangy limes, buttery spicy flank, grilled onions, creamy mayo with good toothy bread.

Okay let’s talk flank/hanger/skirt steaks. This cut can be great but if you don’t treat it well it can be shoe leather. All of you “well done” people hear me out. When my wife orders a filet medium well or well it pains me and likely the chef cooking it. You can go well done on a filet and still have a fairly tender piece of meat but you try that with these cuts and when you bite into your sandwich you will get he bite that pulls out all the meat and slaps your chin. Also crucial is how you cut the meat. If you don’t cut it at 30 degree angle and against the grain you will also get a chewy slice of meat.

I adapted this and enjoyed it so much I am putting it in my “best of” rotation. Really enjoyed it.
Sourdough Baguette
Flank Steak
Yellow Onion

Cotija Mayo
1/4 cup of Dukes Mayo
Crumbled Cotija cheese
2 tbs of sour cream
1 tbs lime juice
1 tsp chili powder
1/2 tsp Slap Ya Mama
1/2 tsp Tajin

4 limes juiced
3 tbs olive oil
3 jalapenos (seeded)
Handful Cilantro
2 cloves of garlic
two slices of onion (not used on the grill)
1 tbs brown sugar
1 tbs apple cider vinegar
1 tbs soy sauce
2 pinches of Kosher Salt
1 pinch of cumin

1. Trim and tenderize your flank with a toothed mallet. Get a good even thickness so that it cooks evenly. Now take the marinade ingredients and blend them up until smooth. Pour into a ziplock with the meat and let marinate for 6hrs up to 24hrs.

2. In medium heated pan or grill place your sliced onion (brushed with olive oil) and your flank. You will cook it for 3-5 mins each side. Just enough to crust the outside but leave the inside medium.

3. While your steak and onions are cooking make your mayo by combining all the ingredients and stirring, tasting and adjusting. You will want to balance your chili and lime juice. Spicy, tangy and cream is the goal.

4. Remove steak and let it rest 10 minutes to loosen up. Wipe your pan and butter your bread and place it on grill to get some nice marks and toast the butter.

5. Mayo on both sides of the baguette and place your grilled onions and carefully sliced flank (against the grain at 3045 degree angle) Top with Cilantro and enjoy.

Bacon Roasted Chicken in the Greens

Bacon Roasted Chicken in the Greens
I had a lot of greens in the fridge that I needed to use up so decided to make a chicken dish that incorporated them. My original idea was to stuff the breast and wrap them in bacon but they were too thin for that so I opted to rest them on top of the greens. This is a nutrient rich dish that tastes great. I am partial to the stinky green though.
2 air chilled organic chicken breasts
4 strips of organic bacon
Head of Collard Greens
Two portions of Brussels Sprouts
1 leek
4 cloves of garlic
1 tbs of GF Dijon
1 lemon
Kosher Salt
Garlic Salt
Splash of Chicken Stock (organic)

In a medium heated pot sweat your onions and leeks with a strip of diced bacon. Then add your greens and garlic with some Kosher Salt and Pepper and a squeeze of half the lemon. Cook about 10mins to soften them up prior to putting them into the oven.

Preheat your oven to 375 degrees. Now trim your chicken and rub on the Dijon, Kosher salt, Pepper and Garlic Powder and then wrap in uncooked bacon. Add your greens to the baking dish and nestle your chicken breast atop the greens. Roast in the oven for about 40mins.


Crusty Mustard Sirloin with Sauce Robert

Crusty Mustard Sirloin

  • Servings: 2
  • Difficulty: easy
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Crusty Mustard Sirloin with Sauce Robert

I first decided on a side of Colonel Mustard’s Bubble and Squeak and then wanted to pair it with a mustardy protein. I saw this also on Food52 (poster thirschfeld) and thought they would work great together. I changed a few things from the original
Kosher Salt and Pepper
Peanut or Canola Oil (tasteless, high heat)

2 tbs Unsalted Butter
Panko Bread Crumbs
3 tbs Dijon Horseradish Mustard
1 minced Shallot
2 cloves of garlic
½ cup of White Wine (dry)
1.5 cups of Beef Broth
½ Lemon (juiced)

1. In a medium high heated skillet, salt and pepper your sirloin and sear them on each side until they get a crust. Set aside and let them cool a bit.

2. Melt 1tbs of butter and stir in your Panko crumbs. Then toss the filets in mustard and coat with Panko bread crumbs. Broil your sirloin until golden brown. Just be careful not to over cook because it’s basically done once seared (medium rare).

3. Make your sauce by dicing your shallots and adding them into a medium heated skillet. Cook until tender but not caramelized. Add you garlic and cook for 1-2mins (careful not to burn). Add wine and reduce by half. Add ½ tbs of mustard, beef broth and reduce until thickens. Finish with a juice of ½ a lemon for brightness.

4. Ladle sauce on the plate and place your sirloin on your sauce to maintain the crispy Panko coating.