mo's brisket recipe video

Here's a video from Maurice from Gracepoint Austin showing us his brisket recipe. Enjoy!
http://www.vimeo.com/18183022

BTW, one idea I've been debating over the past year is posting videos. It's hard enough to find time to sit and write new posts. I'm thinking it would be useful to have video demonstrations of recipes; however, due to the amount of work involved in video editing I'm considering just doing one take and doing a straight upload, mistakes/jumbled up words and all.

Chicken Tortilla Soup

Quick Look_______________


This recipe comes from George Hu. If you have a recipe you'd like to share, let me know and I'll post it. click here for the recipe
  • Prep time: 
  • Cook time: ~1 hrs
  • Difficulty: Easy
  • Labor Intensity: 2-3 people
  • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

Ingredients_______________

  • 2 large cans condensed cream of chicken soup
  • 2 rotisserie chickens
  • 5-6 large carrots
  • 5 medium potatoes
  • 1 bag frozen corn
  • 1 small can hominy (Mexican white corn, available at Safeway in Hispanic foods aisle)
  • small can chopped green chili (available same place as hominy, make sure to get green CHILI PEPPERS, NOT pickled jalapenos). The chili peppers come in mild or spicy—just use whatever you prefer.
  • 2 large onions
  • 1 bunch celery
  • 1 large can whole tomatoes from Costco (this is the LARGE can, like the kind that Que Bueno nacho cheese comes in. If it’s affordable, it’s better to used canned stewed tomatoes instead of the whole tomatoes, but whole tomatoes are much cheaper and taste good too).
  • 2 small cans whole black beans (available same grocery aisle as hominy and chili peppers)
  • 2 cubes chicken bouillon (you can also use 2 cans chicken broth, but bouillon is cheaper)
  • 1 bag unflavored tortilla chips
  • 3-4 ripe avocados
  • 1/2 bunch chopped cilantro
  • Optional Ingredients:
  • 1 small container sour cream

Directions_______________

-Ask a helper to put on gloves and tear the meat away from the bones of both chickens. Discard the skin (too much saturated fat and your soup will be too oily).
-Chop the carrots, onions, potatoes and celery into soup-size pieces and place in a large stock pot.
-Empty the can of chili pepper and the bag of corn into the pot.
-Open the can of hominy and the cans of black beans. Drain both, then empty them into the pot.
-If the meat is off the chicken, put the meat into the pot too. Discard the bones (you can save the bones for chicken soup later, but you don’t want to put them in your pot right now unless you want to pick all of them out before you eat—too annoying)
-If you are using canned chicken broth, put it in now. Otherwise, fill the pot with water until it just covers all the stuff you have in the pot.
-Turn the heat on HIGH and cover.
-Open the can of tomatoes, but leave part of the lid attached. Drain the liquid from the can INTO your pot (the extra tomato flavor is nice).
-Cut the tomatoes into soup-size chunks and put them in the pot.
-The liquid in the pot should be hot now. Take a small amount of the liquid into a bowl and dissolve the bouillon into the liquid, one cube at a time. Then put it into the pot.
-Stir in the cans of condensed soup.
-Bring the soup to a boil, then reduce heat to simmer until you are ready to eat (I recommend boiling for at least 45 minutes)

Serve the soup with the following as garnish:
-Tortilla chips (each person crumbles a few on top of their bowl of soup)
-Sour cream
-Chopped avodcados
-chopped cilantro

Weekly Specials

Weekly specials now have a tab on top so it doesn't get buried underneath all the posts. You can bookmark it if you want: http://www.dishgracepoint.com/p/weekly-special.html

New! Gracepoint.food entries

Susanna Lee from Gracepoint Davis started organizing recipes for small/medium/large groups. It's purpose is very similar to Dishgracepoint and so we decided to add everything to this blog and make it accessible. Hope you enjoy all the new posts!

Click the tab on top for all the links!

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Japanese Curry

This recipe is for 30 servings.

Ingredients
Safeway
  • Stew meat (5 lbs)
  • Potato (10 count)
  • Carrots (10 count)
  • Onions (8 count)
Korean Market
  • Curry blocks (30 servings or 4 packages)
  • Kimchee (1 bottle)
  • Yellow Daicon (pickled) (1 pack)
Instructions
  1. Boil water.
  2. Cut the meat into bite size pieces and add to the boiling water.
  3. Cut the vegetables and add them to the water.
  4. Add the curry blocks and stir until it's completely dissolved and add only as many as you like the consistency.

Meat Roast (10 and 30 servings)

SHOPPING LIST

Items

Store

1 order has

1 order feeds

# of Orders for 30 people

# of Orders for 10 people

Notes

ANY roast meat (Tri Tip, London Broil, Pork Loin roast, Chuck).

Costco, Safeway or any market with meat on sale

12-15 lbs

15-18 people depending on appetite

2

1

Tenderness and taste varies with the cut of the meat. More expensive meat is usually tender.

Whole clove garlic, peeled

Costco

1 bottle

1

1/2

Rice vinegar

Safeway

1 bottle

n/a

1

1/3

Sweet Soy Sauce, Yoshida Sauce or Teriyaki Sauce

Costco or Safeway

1 bottle

1/3

Can be any kind of sweetened soy sauce based sauce

Pepper

Safeway

Kosher salt

Safeway

Can use regular salt, but use less than Kosher salt

Olive oil

Costco, Safeway

Brown sugar

Safeway

Chili garlic sauce

Asian Market or Safeway

1 bottle

1/3 bottle

Sambal Oelek brand is good

Red onion

Safeway

1

1

Cilantro

Safeway

1 bunch

1 bunch


Recipe for Roast
Ingredients

  • ANY roast meat (Tri Tip, London Broil, Pork Loin roast, Chuck) will work, with some adjustment to cooking time depending on the cut of meat. Of course tenderness and taste varies with the cut of the meat, too.
  • 5-10 cloves of garlic, sliced into 1/8” thickness
  • 2 tbsp olive oil
  • 1 tbsp Montreal steak seasoning
  • 1 tsp Kosher salt
  • ½ tsp fresh ground pepper
COOKING INSTRUCTIONS
  • Wash then pat dry the meat with paper towel.
  • Slit several places in the meat with knife and stick slices of whole clove garlic in the slits.
  • Slather the whole meat generously with olive oil. Put Kosher salt, fresh ground black pepper and Montreal steak seasoning (not too much, as it tends to overpower the meat - just maybe 1 tablespoon.)
  • Heat the oven to 400 degrees and put the meat in when hot. After cooking it in the oven for 30 minutes, lower the heat to 325 and cook the meat. (Try not to open the oven door. If you want to check, I’d suggest putting a meat thermometer in to make sure it’s cooking inside)
  • Estimate about 12 minutes per lb of meat, but check constantly.
  • Take out the meat 10 minutes before serving and cover loosely with foil tent. (to bring the juice back to the meat)
  • Slice and serve with dipping sauce.

RECIPE for Dipping Sauce (for 10 people)

  • 1 cup Yoshida or some type of sweet soy-based sauce
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • 2 tbsp chili garlic sauce
  • 1 tsp fresh chopped garlic
  • ½ chopped red onion
  • ½ cup fresh chopped cilantro

COOKING INSTRUCTIONS

  1. Put all the dipping sauce ingredients into a pot, minus the chopped red onion and cilantro.
  2. Bring to boil.
  3. Turn off heat after about 3 minutes.
  4. Add red onion and cilantro, then serve the sauce while it is still warm.
SPECIAL INSTRUCTIONS
  • The meat goes well with any kind of salad and steamed veggies.
  • Cook less time if you want the meat to be medium to medium rare. (only for beef)
  • Cooking pork is a little more delicate as you don’t want to overcook it since it gets really dry, but it also has to be thoroughly cooked. When in doubt, just cut into the meat and see if juice comes out bloody or clear.
  • If you are pressed for time, prepare the meat the night before and keep it in the fridge. Pop it in the oven the next day.