Creamy Garlic Mashed Potatoes

Ingredients:

3 1/2 lbs russet potatoes

2 Tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

6 ounces grated Parmesan

Directions:

1. Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan, add the slat, and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat an set aside.
3. Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand 5 minutes so that mixture thickens and then serve.

(Recipe courtesy of Alton Brown)

DoubleTree Signature Cookie

Ingredients:

1/2 lb butter, softened (two sticks)

3/4 cup + 1 Tbs granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 1/4 tsps vanilla extract

1/4 tsp freshly squeezed lemon juice

2 1/4 cups flour

1/2 cup rolled oats

1 tsp baking soda

1 tsp salt

Pinch cinnamon

2 2/3 cups semi-sweet chocolate chips

1 3/4 cups chopped walnuts

Directions:

Cream butter, sugar, and brown sugar in a bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds.  Don't overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet line with parchment paper about 2 inches apart.

Preheat over to 300 degrees.  Bake for 20-23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Makes 26 cookies

Note:  You can freeze the unbaked cookies, and there's no need to thaw.  Preheat oven to 300 degrees and place frozen cookies on a parchment paper-line sheet about 2 inches apart.  Bake until edges are golden and center is still soft.

Published in Food Network Magazine, Sept. 2020

The Best Chocolate Chip Cookies

Ingredients:

• 1 cup cold butter, cut into small cubes
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 cups cake flour
• 1 1/2 cups flour
• 1 tsp cornstarch
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 cups chocolate chips
• 2 cups walnuts, roughly chopped

Instructions:

• Preheat oven to 400 degrees
• In a large mixing bowl, cream together cold cubed butter, brown sugar, and white sugar for 4 minutes or until creamy.
• Add eggs, one at a time, mixing well after each one.
• Stir in flours, cornstarch, baking soda, and salt.  Mix until just combined to avoid over-mixing. Stir in chocolate chips and walnuts.
• If possible, chill dough for at least 24 hrs.
• Scoop onto silpat or parchment paper covered baking sheets.
• Bake for 8-11 minutes or until the edges just begin to turn a light golden color. Remove from oven and let set for 5 minutes before removing from the cookie sheet.

*If you chill the cookie dough,make sure to tightly wrap it so it isn't exposed to air.  Once you are ready to bake the cookie dough, let the dough sit out for at least 15-30 minutes to allow to come to room temperature.  Depending on how long it has been chilling, it may be a little crumbly.  Press together with hands to form balls.

(From Kathleen Treu and Modernhoney.com)

Key Lime Pie

Ingredients:

9" graham cracker pie shell
14 oz. - can sweetened condensed milk
3 - egg yolks (whites not used)
1/2 cup - Nellie and Joe's Key West Lime Juice

Combine milk, egg yolks, and lime juice.  Blend until smooth.  Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating.

Serve with Strawberry Whipped Cream:

7 fresh strawberries, halved lengthwise
2 cups heavy whipping cream
1 tsp. vanilla extract
6 Tbsp. powdered sugar

Process strawberries in a food processor or blender until completely smooth, about 30 seconds.  (Hint:  use personal cup on Ninja blender).  Pour through a fine mesh strainer into a small bowl, discard solids.

Beat heavy cream, vanilla, and 3 tablespoons of the strained strawberry mixture in a stand mixed fitter with a whisk attachment on medium high speed until foamy, about 30 seconds.  Gradually add powdered sugar beating until soft peaks form, about 1 minute.  (Reserve any remaining strained strawberry mixture for another use, or use it to drizzle over top).

Recipe for pie:  Nellie and Joe's Key West Lime Juice bottle
Recipe for cream:  Southern Living magazine, June 2020

Spicy Beef Brisket

Ingredients:

1 1/2 tsp salt
1 1/2 tsp pepper
2 Tbsp chili powder
1 tsp garlic powder
1 tsp bay leaves - crushed

Place a 5-6 lb flat cut beef brisket fat side up in a foil lined baking dish.  Sprinkle dry spice mix on top.  Dissolve 1 Tbsp beef bouillon in 1/2 cup warm water and pour around sides.  (Don't pour on top).  Seal foil.  Bake 6 hours at 275 degrees.  When done baking, scrape off fat and seasonings.  Wrap meat in new foil and refrigerate.  Strain juice and chill in separate container.  When cool, slice meat across grain and put in serving pan.  Remove fat from top of juice, stir juice and pour over slices.  Heat in slow oven and serve.  (Can be frozen and reheated when ready to serve).

Pulled Pork Sliders with Ranch Slaw

Ingredients:

2 cups cooled pulled pork, warmed
1 cup barbecue sauce
1 tsp canned chipotle chile in adobo sauce, minced
3/4 cup purple cabbage, shredded
3/4 cup green cabbage, shredded
1/2 cup carrot, shredded
1 Tbsp parsley, chopped
2 1/2 Tbsp ranch dressing
Pinch of kosher salt
Pinch of freshly ground black pepper
12 slider buns, split

In a small saucepan, combine the pork, barbecue sauce and chipotle chile.  Bring to a simmer; keep warm.  In a large bowl, combine both cabbages, carrot, parsley and ranch dressing.  Season with salt and pepper.

To serve, divide and portion the pork mixture and coleslaw over the slider bottoms.  Cover with the bun tops; serve.

Makes 16 sliders, or 8 servings.

Pulled Pork

Ingredients:

3 Tbsp light brown sugar
2 Tbsp fresh rosemary, finely chopped
2 Tbsp salt, coarsely ground
1 Tbsp hot smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper, freshly ground
4 lb boneless pork shoulder butt, cut into 6 pieces
2 Tbsp vegetable oil
1/2 cup apple cider vinegar
1/4 cup chicken broth

Combine brown sugar, rosemary, salt, paprika, onion powder, garlic powder and pepper.   Rub over all sides of the pork.

To prepare in a pressure cooker:  Heat the oil in a pressure cooker on high.  Using the saute setting, brown the pork on all sides in 2 batches, about 5 minutes per batch.  Return all pork to the pot, pour in the vinegar and broth, lock the lid and close the pressure valve.  Pressure-cook on high for 1 hour.  Let the pot naturally release for 10 minutes, then quick release.  Remove the pork; place in bowl.  Skim off some fat from the liquid remaining in the pot.  Shred the pork into small pieces; top with the remaining liquid from the pot.

Keep the pan drippings and drizzle them over the pork to help retain moisture.  Refrigerate for up to three days or freeze for up to six months.

To reheat, place the meat in a covered dish and reheat in a low oven (225 F) until hot.

Makes 8-10 servings.