#rosemary dijon brisket

[fieriframes]

[This is where I get the close-up so they can do the side-by-side comparison. And your whole team, you're "'n sync?" Course I could not die. We're gonna make our rosemary dijon brisket.]

[hoardingrecipes]

Steak & Stout Pie

[gcldink]

❏ RPM CLUTCH SPORTSBAR

RPM Raceway will also be the first to offer dining operations with 138 seats at The Clutch Sportsbar, featuring a chef-driven take on upscale bar food using fresh, high-quality ingredients and 12 local craft beers on tap.  

RPM Raceway will feature alternative experiential entertainment activities including, RPM Lanes, a 14-lane bowling facility that boasts high-definition scoring and HD video, glow in the dark lanes, automatic bumpers for kids and more, perfect for all ages and group outings.

MENU UNDER THE READ MORE 

APPEZITER 

HOT BUTTERED PRETZEL STICKS $8 

Beer Cheese Sauce, Spicy Dijonnaise

DOC’S MEATBALLS $10

Marinara, Parmesan, Olive Oil, Grilled Crostinis, Fresh Basil

DRUNKEN SHRIMP $12

Beer Battered W/ Your Choice of Buffalo or Served With a Side Of Bleu Cheese

CHICKEN + WAFFLES $10

Buttermilk Fried Chicken, Belgian Waffle, Chipotle Maple Syrup, Berry Compote

CLUTCH CRAB CAKES $15

Jumbo Lump Crab Patties W/mango Salsa + Cajun Aioli

BAJA FISH TACOS $12

Pico De Gallo, Guacamole, Veggie Slaw, Lime, Served With A Side Of Cajun Aioli

MAC + CHEESE

BUFFALO CHICKEN MAC + CHEESE $12

Crispy Chicken, Buffalo Sauce, Beer Cheese Sauce, Celery,topped W/ Bleu Cheese Crumbles

“THAT’S CLUTCH” NACHOS 

PULLED PORK NACHOS $12

Smoked Bbq Pork, Cheddar, Beer Cheese Sauce, jalapeños, Pico De Gallo, Side Of Sour Cream And Guacamole

SLIDERS

SMOKED PORK BELLY SLIDERS $12

Bourbon Glazed Smoked Pork Belly, Veggie Slaw, Candied Peanuts, Demi-glace,Mini Brioche Bun

FRIED CHICKEN $12

Crispy chicken, veggie slaw + pickles, w/ sriracha aioli

SMOKED BRISKET $14

Smoked brisket, fried onion straws, house bourbon BBQ

CHICKEN WINGS

Clutch Sauce, BBQ, Cajun dry rub, Buffalo (hot, medium, mild), Habanero Mango, Boss sauce, Golden sauce, Garlic parmesan, Honey Garlic Sriracha, Korean BBQ sauce.  10 wings: $11 - 20 wings: $21

CLUTCH CANDY

CHURROS $7

Fried Dough, Dusted With Cinnamon & Sugar And Served With A Side Of Caramel + Chocolate Sauce

FRIED OREOS $7

(5) Served W/ Old Fashioned Donut Glaze. Need To Say More !?

S’MORES EGGROLLS $7

Wonton Wrapped Marshmallow, Chocolate + Crushed Graham Cracker. Dusted W/ Cinnamon + Sugar

SALTED CARAMEL COOKIE SKILLET $10

A Salted Caramel Cookie, With White Chocolate Chunks And Pretzel Bits, Baked In An Iron Skillet And Topped With Vanilla Ice Cream And Caramel Sauce.

CLUTCH CRAFT BURGERS

All Burgers are a 1/2 Lb Of Certified Angus Beef, a Butchers Blend Of Sirlion, Chuck + Brisket, Served on a Brioche Bun With a Side of House-cut Fries

THE CLUTCH $14

Cheddar, Bacon Bourbon Jam, Tomato, Lettuce, Garlic Aioli

THE GAME CHANGER $16

Panko Crusted Mac + Cheese Fritter, Cheddar, House Smoked Pulled Pork W/ Clutch Bbq Sauce Topped W/ Crispy Shallot Rings

THE SURF + TURF $16

Crab Cake Patty, Spring Mixed, Cajun Aioli + Mango Puree

THE BURRATA BURGER $15

Veggie Burger, Burrata Cheese, Tomato, Spring Mix + Pesto, Served On Ciabatta Bun

FRENCH FRIES

Hickory BBQ , Nacho Cheese, Ranch, Truffle, Salt + Vinegar, Honey Dijon, Garlic Parm, Jalapeño Lime, Balsamic + Sweet Onion, Sriracha Side $5; Basket $8

SANDWICHES

*All sandwiches served w/ house-made truffle chips*

CHICKEN BRUSCHETTA $11

Fried Chicken Breast, Pesto, Tomato, Red Onion, Basil, Mozzarella, Balsamic Reduction, on a Ciabatta Bun

BOURBON BBQ BRISKET $14

Smoked Beef Brisket, Fried Onion Straws + House Bourbon BBQ Sauce

BUFFALO CHICKEN CUTLET $11

Fried Chicken Breast, Blue Cheese Crumbles, Lettuce, Tomato, Buffalo Sauce

CLASSIC REUBEN $11

Corned Beef Top Round Sirloin, Rye, Swiss, Sauerkraut, 1000 Thousand Dressing

PALERMO’S CHICKEN PARMESAN $11

Fried Chicken Breast, Marinara, Provolone, Parmesan, Fresh Basil

PORK BELLY CUBAN $12

Smoked Pork Belly, Rosemary Ham, Swiss, Pickles, Honey Mustard + Drizzled Sriracha, Served A Panini

BILLS MAFIA MELT $14

Capicola, Rosemary HAM, Shaved Prime RIB, Lettuce, Tomato, Onion, Fried Banana Peppers, Provolone Garlic Aioli, Oil + Vinegar.

SHAVED PRIME RIB HOAGIE $15

Grilled Peppers, Caramelized Onions, W/ Your Choice Of Provolone Or Beer Cheese Sauce + Served W/ Side Of House Steak Sauce

SPECIALTIES

FISH + CHIPS (BREADED OR BEER BATTERED) $14

Veggie Slaw, Tartar Sauce, House-cut Fries

BONE-IN RIBEYE $35

18oz bone-in ribeye, house-cut steak fries, grilled baby bell peppers, smokey demi-glaze

CLUTCH KIDS

CHICKEN FINGERS + FRIES $7

GRILLED CHEESE + FRIES $5

PASTA $5

Marinara Sauce *Add Meatball $2

CHEESE QUESADILLA $5

CHEESE BURGER + FRIES $7

MAC N CHEESE $5

[bestofrepices]

Skinnytaste Meal Plan (March 26-April 1)

posted March 24, 2018 by Gina

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

This week’s meal plan includes some Easter and Passover dishes. I also created a recipe for Hot Cross Buns using the easy bagel dough which I will share tomorrow. Enjoy your weekend!

If you’re new to my meal plans, I’ve been sharing free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. You should aim for around 1500 calories* a day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/26) B: Low Fat Peanut Butter Banana Muffins (5) and a pear (0) L: Egg, Tomato and Scallion Sandwich (4) and an apple (0) D: Baby Pasta Shells with Asparagus and Marinara Totals: Freestyle Points 18, Calories 847*

TUESDAY (3/27) B: Low Fat Peanut Butter Banana Muffins (5) and a cup of strawberries (0) L: Egg, Tomato and Scallion Sandwich (4) and an apple (0) D: Shrimp Scampi Tacos with Caesar Salad Slaw (6) with Roasted Cauliflower “Rice” with Garlic and Lemon (recipe x 2) (2) Totals: Freestyle Points 17, Calories 945*

WEDNESDAY (3/28) B: Low Fat Peanut Butter Banana Muffins (5) and a cup of strawberries (0) L: Turkey sandwich** (7) and an apple (0) D: Greek Turkey Meatballs (5) with ½ cup brown rice (3), Skinny Tzatziki (0) and ½ cup grape tomatoes (0) Totals: Freestyle Points 20, Calories 972*

THURSDAY (3/29) B: Low Fat Peanut Butter Banana Muffins (5) and a pear (0) L: Turkey sandwich**(7) and an apple (0) D: Chicken Rollatini with Spinach alla Parmigiana (5) with a green salad (1)*** Totals: Freestyle Points 17, Calories 899*

FRIDAY (3/30) B: ½ cup quick oats (4) with 2 tablespoons 1% milk (1), pinch salt (0) and ½ cup blueberries (0) L: Tuna Deviled Eggs (2) (½ recipe) with 8 carrot sticks (0) with Skinny Tzatziki (0) D: Skillet Cajun Spiced Flounder (0) over ¾ cup brown rice (5) with Roasted Parmesan Green Beans (1) Totals: Freestyle Points 13, Calories 946*

SATURDAY (3/31) B: Mushroom Shallot Frittata (2) with a sliced banana (0) and ½ cup blueberries (0) L: LUNCH OUT! D: Braised Brisket with Potatoes and Carrots (9) Totals: Freestyle Points 11, Calories 572*

SUNDAY (4/1) B: Hot Cross Buns (7) (recipe coming Sunday) L: Asparagus-Pancetta Potato Hash (4) D: Roasted Boneless Leg of Lamb (6) with Instant Pot Mashed Potatoes (4) and Homemade Spinach Manicotti (7) Totals: Freestyle Points 28, Calories 1,079*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Includes 100 calorie roll/bread, 2 ounces turkey, 2 teaspoons mustard, 1 leaf lettuce, 1 slice red onion and 2 ounce avocado

***Green salad includes 5 cups romaine, 2 scallions, ½ cup each: carrots, tomatoes, cucumber, and ½ cup light Italian dressing

Link to Google Doc

Print Shopping List

Shopping List:

Produce

1 large head Romaine lettuce

1 (8-ounce) container white mushrooms

2 pears

4 apples

7 medium bananas (3 very ripe)

1 (1-pound) container fresh strawberries

2 medium heads cauliflower (or 2 (1-pound) bag riced)

¾ pound green beans

1 ½ pounds thin asparagus

1 pint and 1 (6-ounce) container fresh blueberries

2 pounds Russet potatoes

2 pounds red potatoes

1 pound Yukon gold potatoes

1 medium zucchini

1 small container/bunch fresh rosemary

5 large carrots

1 large and 4 medium shallots

1 small bunch scallions

1 large cucumber

1 small container/bunch fresh chives

1 bunch fresh Italian parsley

1 small container/bunch fresh mint

3 medium lemons

4 large white onions

1 small green bell pepper

2 large heads garlic

2 small red onions

4 large vine-ripened tomatoes

1 pint grape tomatoes

1 small yellow onion

1 small container/bunch fresh dill (or sub 1 teaspoon dry in Tzatziki)

1 small container/bunch fresh oregano (or sub 2 teaspoons dry in Greek Turkey Meatballs)

1 small (4 ounce) avocado

Meat, Poultry and Fish

1 pound peeled and deveined jumbo shrimp, tail-off

4 ounces sliced deli turkey

1 ¼ pounds 93% lean ground turkey

1 ½ pounds (8) thin chicken cutlets

4 (6-ounce) flounder fillets (or any white fish, such as tilapia)

1 large (about 5 pounds) beef brisket

1 small container diced pancetta (you need 2 ounces)

1 (3 ½ -4 pound) boneless, trimmed lamb leg

Grains

1 (2-pound) bag all-purpose flour*

1 (2-pound) bag white whole wheat flour (can sub 1 cup all-purpose)*

1 package 100 calorie sandwich rolls or deli thin flats (can sub thin sliced whole wheat bread)*

1 package baby pasta shells*

1 small bag corn tortillas

1 bag dry brown rice

1 container whole wheat seasoned breadcrumbs*

1 small bag sliced whole wheat bread*

1 small container quick oats*

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Vanilla extract

Light mayonnaise

Red pepper flakes

Dijon mustard

Yellow mustard (can sub Dijon on Turkey Sandwich, if desired)

Light Italian dressing (can sub remaining Light Caesar from tacos)

Red wine vinegar

Dried thyme

Cajun seasoning

Garlic powder

Cinnamon

Dairy & Misc. Refrigerated Items

1 small wedge fresh Pecorino Romano cheese

1 large wedge fresh Parmesan cheese

1 small box butter

2 (8-ounce) bags shredded part-skim mozzarella cheese (I like Polly-O)

1 (18-pack) large eggs

1 pint liquid egg whites

1 (6-ounce) and 1 (17.5-ounce) container plain nonfat Greek yogurt

1 (8-ounce) container light sour cream (I like Breakstone’s)

1 pint 1% buttermilk

1 pint 1% milk

1 (32-ounce) container part-skim ricotta cheese (I like Polly-O)

Frozen

2 (10-ounce) packages frozen chopped spinach

Canned and Jarred

2 jars marinara**

1 small jar unsweetened apple sauce

1 small jar Better’n Peanut Butter

1 (8-ounce) can or (4.5-ounce) tube tomato paste

1 small container anchovy filets

1 (6-ounce) can Albacore tuna packed in water

1 (16-ounce) box beef broth

Misc. Dry Goods

Baking soda

1 small box/bag light brown sugar

1 small box/bag raw sugar

1 small container raisins (you need 3 tablespoons)

1 small box/bag powdered sugar

*You can sub gluten-free, if desired

**To sub homemade marinara, buy 2 (28-ounce) cans crushed tomatoes, bay leaves, dried oregano and fresh basil

Print Shopping List

posted March 24, 2018 by Gina

The post Skinnytaste Meal Plan (March 26-April 1) appeared first on All Repices.

from WordPress https://ift.tt/2OD1wZ7 via IFTTT

[jenguerrero]

It’s starting to cool down a bit outside. Fall is the perfect smoking weather.  The Complete Electric Smoker Cookbook is great for when you’d rather be out throwing a frisbee or bonding with your lawn chair in the sunshine than playing in the kitchen. It’s an easy, yummy book that will get you out in that yard. It’s called an electric smoker cookbook, but the recipes work perfectly in my kamado-style grill with a heat deflector plate, too. Any tweaks I made to the recipes are noted in the review below.

As I type this, my second Italian sausage fatty is in the smoker. Why, you ask? Well, just as I placed that beautiful fatty on the table, my daughter called and asked me to pick her up real quick. I was only gone for a second, but in that time, those three doggies… Well. Remember that movie A Christmas Story? The Bumpuses and the turkey? Yeah. While I was gone, those three furry little beasties jumped up on the table and ate the whole thing. I know! Look at them. They wouldn’t even make eye contact at first. I will not be making them sweet potato chips any time soon.

About that book… I’m in love with their Fireball Whiskey Meatballs. Thank you to Holly over at Callisto Publishers for letting me share the recipe with you!

Fireball Whiskey Meatballs Makes 24 Meatballs ~ 225° ~ Oak Prep time: 40 Minutes Smoke time: 1 – 1 ½ hours

FOR THE FIREBALL BARBECUE SAUCE 2 cups ketchup ½ cup Fireball Cinnamon Whiskey ¼ cup molasses ¼ cup firmly packed brown sugar 2 tablespoons olive oil 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 tablespoon garlic powder 1 tablespoon onion powder Salt Freshly ground black pepper

TO MAKE THE FIREBALL BARBECUE SAUCE In a medium saucepan over medium heat, combine the ketchup, whiskey, molasses, brown sugar, olive oil, vinegar, mustard, Worcestershire sauce, garlic powder, and onion powder. Season with salt and pepper. Bring to a boil and simmer 20 to 30 minutes. Remove from the heat and set aside.

FOR THE MEATBALLS 1 pound lean ground beef 1 pound ground pork 1 egg, beaten ½ cup finely chopped onion ½ cup panko bread crumbs ¼ cup shredded mozzarella cheese ¼ cup grated parmesan cheese 2 tablespoons tomato paste 2 tablespoons Fireball Cinnamon Whiskey 1 tablespoon Italian seasoning 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 teaspoons red pepper flakes 12 bacon slices, cooked and crumbled ½ cup chopped fresh parsley leaves

TO MAKE THE MEATBALLS 1. Preheat the smoker to 225° with oak wood. 2. In a large bowl, combine the ground beef and pork with the egg, onion, bread crumbs, mozzarella, parmesan, tomato paste, whiskey, Italian seasoning, garlic, salt, pepper, red pepper flakes, and bacon. Using your hands, mix until well incorporated and roll into 24 balls. 3. Place a frogmat nonstick grill mat directly on the grate. Arrange the meatballs on the mat leaving space between them for good air and smoke flow. Smoke for 1 to 1 ½ hours. During the last 15 minutes of cooking, brush the meatballs with some of the barbecue sauce. 4. When an instant-read thermometer registers 160°, remove the meatballs from the smoker. 5. Sprinkle with parsley and serve hot with the remaining fireball barbecue sauce.

      My review of the book:

The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything by Bill West Edition: Paperback

Great book. There’s a very nice range of recipes, some traditional, and some much more unusual. Though some of the ingredient lists are long, like a list of marinade ingredients that are all simply combined in one step, the instructions and recipes are on the easy end of the spectrum, so you can spend your time enjoying the yard. Everything we’ve tried has been yummy. There are only a handful of pictures, but the directions are clear enough that they’re unnecessary. The recipes work in both an electric smoker and a regular smoker. Any tweaks I made are listed below. Recommend.

Pictured below: 1) CInnamon Whiskey Meatballs – p 77. These are outstanding meatballs. Super flavorful, and the texture’s nice. Meatballs love cinnamon whiskey in the BBQ sauce – who knew?! Everyone loved them. 2) Smoked Brie with Brown Sugar and Pecans – p 151. I’ve had very similar brie bakes in the oven, but the smoker adds just that little extra something. Since it takes such a short trip through the smoker, make sure you’ve got it good and smoky when you toss this in. We’re going all pears with it next time. They pair beautifully with them (bad pun very much intended), and were gone before there was a dent in the granny smith apples. 3) Pineapple pigtail – p 116. I was really excited about this one. You’re supposed to make one giant curly string out of the whole pineapple with a pineapple coring/ring tool, then wrap the bacon around it. Then you brush it with maple syrup for the dry rub to adhere. I found the pineapple too delicate and it broke into several pieces on me while I tried to wrap it, and there was just too much dry rub. It’s not in long enough to turn into a bark or anything. Great flavor! Next time, I’m cutting the pineapple into 8 sections the long way, wrapping those in bacon, brushing them with the syrup and sprinkling them with maybe a quarter of the rub called for.

4) Succulent Salmon Nuggets – p 97. Delicious. That’s great salmon. This was my kids’ favorite. 5) Stuffed Jalapeños – p 132. Yum! I went with the partially precooking the bacon ahead of time method. Love these. 6) Pork Italian Sausage Fatty – p 56. Awesome. I love fatties. If you’ve never made one before, despite how cute they look, they’re really easy. I only used half the bell pepper and onion called for (thank goodness, because I used the second half for the second one!) and skipped the Italian dressing to make sure it would close easily. An overstuffed fatty is like trying to close an overstuffed burrito. I use a gallon Ziploc bag to flatten the meat out into an even layer, cut the sides open, and stuff and roll it using the help of the bag for support.

Some others I have flagged to try: Crispy Skin Orange Chicken – p 38 * Drunken Drumsticks – p 42 * Applewood Smoked Turkey Breast – p 45 * Mesquite Maple-Bacon Chicken – p 51 * Pork Italian Sausage Fatty – p 56 * Competition Baby Back Ribs – p 58 * Slow Smoked Ancho Chile Rubbed Boston Butt – p 59 * Pig Candy – p 62 * Cuban Mojo-Marinated Pork – p 66 * Unbelievably Moist Brisket – p 79 * Bourbon-Marinated Beef Roast – p 85 * Smoked Beef Brisket Chili – p 87 * Big McFatty – p 90 * Lemon Pepper Bacon-Wrapped Trout – p 95 * Breakfast Fatty – p 119 * Baba Ganouj – p 124 * Armadillo Eggs – p 126 * Big Fat Greek Fatty – p 127 * Loaded Hasselback Potatoes – p 135 * Garlic-Rosemary Potato Wedges – p 136 * Smoked Corn on the Cob – p 142 * Potato Bacon Bites – p 143 * Smoked Mac and Cheese – p 149 * Smoked Piggy Mac – p 150

    Where there’s smoke, there’s flavor! BUMPUSES! Nooooooo! It’s starting to cool down a bit outside. Fall is the perfect smoking weather.  The Complete Electric Smoker Cookbook…

[picniccoffee]

Features for Wednesday, August 9th

Sandwich One

Braised beef brisket on a toasted pretzel bun with smoked cheddar, dill pickle, fresh tomato, and crisp greens

Sandwich Two **available at our 506 Fort st location only

Grilled chicken & calabrese pressed on sourdough with roasted eggplant sauce, sun dried tomato, caramelized onion, and Swiss cheese

Daily Salad

White bean & chorizo with fennel, shaved red onion, fresh parsley, kale and capers.  Topped with feta and toasted almonds, tossed in our honey Dijon vinaigrette. Add oven roasted chicken $2.5

Soup of the week

Chilled cucumber & yogurt broth served on fresh radish and cucumber, topped with rainbow carrot, fresh dill and pumpkin seeds.  

Feature of the week

House roasted ham sandwich on lightly toasted rosemary and rock salt foccacia bread with carrot top arugula pesto, fresh tomato, fresh mozzarella, roasted red pepper and spinach. Add crisp bacon $1.5.

[fieriframes]

[And your whole team, you're "'n sync?" Well, dad’s legs, of course. We're gonna make our rosemary dijon brisket.]