Friday, January 25, 2013

Brisket & Wine Lovers Spanish Rice

Rhett and his family (Madison’s family) were in for the long weekend and he always wants one meal of BBQ, so we decided on a brisket.  We discussed several side items and settled on slaw and a rice/pasta dish.  We’d recently posted about enjoying Wine Lovers Rice using the recipe from Kathy at A Spoonful Of Thyme and wanted to use it again but with a southwestern flair.  We opted to use Mary’s Spanish Rice recipe from Bare Feet In The Kitchen to come up with the following adapted recipe:

Wine Lovers Spanish Rice

For the rice:
4 T. butter
1 C. long grain white rice
1 C. vermicelli, broken into ½ - 1 inch pieces
4 C. hot chicken broth (homemade)
1 C. dry white wine (Pinot Grigio)

Melt the butter in a large pan and sautĂ© the rice and vermicelli until browned a little (the pasta browned but the rice did not).  When browned, stir in the hot chicken broth and wine. When it comes to a boil, turn the heat to low, cover, and simmer for 30 minutes.

For the sauce:
2 T. butter
1 large yellow onion, diced
10 oz. can green chiles, diced if whole
6 cloves garlic, minced
28 oz. home canned chopped tomatoes, 4oz liquid poured off
1½ T. Aleppo chile powder
1 T. cumin
1 T. smoked paprika
S&P to taste

Melt the butter in the hot skillet over medium high heat. Add the onions and chiles and saute until the onion is translucent and slightly browned, approximately 5-6 minutes. Add the garlic, toss to saute and cook about a minute longer. Stir in the tomatoes and spices and bring to a low boil then reduce heat, cover with lid and simmer for 10 -15 minutes.

Add the cooked rice/pasta mixture to the tomato sauce and stir well to combine thoroughly.  Serve immediately or turn off heat and cover with lid to keep warm.

I sliced the brisket and poured a little of the juice over it.


Bev made the slaw by chopping the following in the food processor:

5" head abbage, 1 small carrot,  1 T. chopped onion, 3 radishes, 1/3 green pepper, 1 stalk celery, 1 green onion.

The sauce began with Marketside Cole Slaw Dressing (from Walmart) and was doctored with red wine vinegar, about 2T. mayonaise, and celery salt (all to taste) .

This is my plate of good eats.

The brisket was good but not quite as tender as I normally like – it could have used another 5* of internal temperature.  I really liked the rice as the Aleppo gave it the right heat for me (Bev still added crushed red pepper to hers) but you must like cumin to use this much – next time (and there will be a next time) I think I’ll use half the amount to start, then adjust, or it can be omitted if you are not a fan (the others thought it was fine as made).  Rhett commented that the slaw was his favorite part of the meal and I agree, it was some of Bev's best.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

1/20/13 meal date

20 comments:

  1. This sounds like a really nice, hearty meal. It's been a while since I had brisket. Yum!

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    1. Thanks Ashley - It wasn't my best but it was still plenty good.

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  2. ha ha, first I read that as "10 canS green chiles" and was taken aback but then I realized my error. That would be a touch spicy, huh?

    This sounds great! I'm book marking to try this, the rice reminds me of a pork chop fiesta dish we used to make.

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    1. Thanks for mentioning the chiles Chris - it's supposed to be 10 oz. and I've corrected it. I hope you do try it as I'm sure you'll tweet and make it even better.

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  3. I could eat brisket any time of day or night. This whole meal sounds great and I know you won't go wrong with a Mary @ Barefeet recipe! Have a nice weekend Larry.

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    1. Brisket is definitely my favorite BBQ - hardest to cook, but easiest to eat.

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  4. I'm loving that you used my favorite Aleppo pepper. I must try this Wine Lover's rice very soon.

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    1. I forget we have it but always use it when I remember. I believe you'd like the rice/pasta.

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  5. Love this meal, Larry. BBQ brisket is my favorite but I don't see it very often on the menu around here. The rice would be delicious with any grilled meat.

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    1. Cathy - Now that you'd mastered prime rib, you're ready to cook smoked brisket.

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  6. I love a good brisket and have a feeling you are a pro at it. The second cut is now my favorite choice. The rice and slaw look great too.

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    1. I think folks who eat much brisket quickly get to prefering the deckle and I'm with you.

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  7. Reminds me of many meals I had in Texas...as Texans do love our brisket.

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    1. I discovered real BBQ'd brisket on a business trip to Austin many years ago and it's been my favorite since

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  8. We love brisket here! I'm a big fan of the slow cooker recipes. What is really making my mouth water is that pasta and rice dish! I've seen the combination of rice and vermicelli but have never tried making it myself.

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    1. I like the pasta rice combo and can imagine all sorts of flavors to use with it.

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  9. Well, you can't tell the brisket wasn't done to your liking.. it all look delicious to me!!

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    1. Thanks Jenn - It was still very good, just not perfect - no one refused to eat it though :-)

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  10. The whole meal looks delicious! I really need to try my hand at a brisket.

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    1. Pam - For the chef that you are, I have to believe it will be successful and your grill will do it if you don't have a smoker.

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