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Ingredients

Steps

Nutritional Information

Smoked Beef Brisket

Stir 1 tablespoon barbecue seasoning into barbecue sauce; cover and chill. Sprinkle brisket with remaining 7 tablespoons barbecue seasoning. Wrap meat tightly in plastic wrap (wash hands) and chill 8 hours.

Cover wood chips with water; soak 1 hour.

Preheat charcoal grill on medium. Push coals to sides and place drip pan in center; pour water into pan*. Sprinkle one-half wood chips over coals. Remove brisket from plastic wrap and place fat-side up on grill rack above pan. Cover and smoke 3 hours or until brisket is 165°F, adding remaining half wood chips as needed.

Wrap brisket in foil and return to grill. Cover and smoke 1–2 more hours until brisket is 190°F to 195°F (for shreddable). Add coals and water as needed to maintain temperature and moisture.

Remove brisket from grill. Cover and let stand wrapped in foil 15 minutes. Slice across the grain. Microwave barbecue sauce 1–2 minutes until hot. Coat brisket with barbecue sauce. Serve.

*For a gas grill, preheat grill on medium, then reduce heat to low and adjust for indirect cooking. Add wood chips according to manufacturer's directions. Smoke as above, except place brisket on rack in roasting pan.

Image of Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw recipe

Southern

Seafood

Cooking sequence

Pan-Fried Fish and Tomatoes

Cabbage Radish Slaw

Apron's advice

Nutritional information

Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw

Image of Jamaican-Style Lime-Poached Fish (Blaff) Recipe

Caribbean

Martinique-Style Lime-Poached Fish (Blaff)

Chop parsley (1/2 cup) and garlic finely. Dice 1 jalapeño and slice remaining jalapeño thinly, removing seeds and membranes, if desired.

Combine 1 cup stock, lime juice, yellow onions, garlic, chopped jalapeños, 1/4 teaspoon pepper, and one-half each green onions and parsley. Place fish in shallow dish (wash hands) and pour mixture over fish. Marinate 30 minutes.

Remove fish from marinade (wash hands). Pour marinade and remaining 1 cup stock into large sauté pan and bring to a boil on high, then reduce heat to medium-low and simmer 5 minutes.

Nestle fish carefully into pan; cover and simmer (do not boil) 8–10 minutes until centers of fillets flake easily and are 145°F. Remove fish and sprinkle with salt and remaining 1/4 teaspoon pepper. Top with jalapeño slices and remaining half green onions and parsley. Serve fish with poaching liquid, accompanied by rice and additional lime juice, if using.

Beef

Other preparation methods

Country Fried Steak

Preheat oil in a large sauté pan on medium 2-3 minutes. Dip cubed steaks in flour (coating both sides) then dip into egg (allowing excess to drip off). Finally, dip into crushed saltines.

Place two steaks in oil and cook 4-6 minutes on each side or until meat is brown and 160°F. Repeat. Season with salt and pepper.

Image of Batterfried Catfish and Hoppin John Recipe

Batter-Fried Catfish

Hoppin' John

Shortcuts and tips

Batter-Fried Catfish and Hoppin’ John

Prepare rice recipe and let stand (25 minutes)

Prepare fish and complete rice; serve (25 minutes)

Image of Cajun smothered turkey grillades recipe

Turkey

Cajun Smothered Turkey Grillades

Split the turkey breast in half to make two 8-ounce pieces. Cover a cutting board or flat surface with a layer of plastic wrap. Lay the breast on the covered cutting board and cover the breast with another layer of plastic wrap.

Breast should be now sandwiched between two layers of plastic. Using a meat mallet, pound turkey breast until it is about 1/8 inch thin.

In a shallow bowl, combine 1/3 cup of flour, salt and pepper. In a small bowl, mix creole seasoning, garlic powder, and onion powder. Sprinkle seasoning mix onto turkey breast, being sure to season both sides. Dredge seasoned turkey breast into flour mixture, shaking off excess flour, and set turkey aside on a plate.

Heat the olive oil in a skillet over medium-high heat. Place the turkey cutlets in the skillet and brown turkey on both sides. Once browned, remove cutlets from the skillet and transfer back to the plate.

Add onion to the skillet and sauté 3 to 5 minutes or until translucent. Add garlic, green pepper, red pepper, celery, and tomatoes. Sauté for another 4 to 5 minutes to soften vegetables. Scrape vegetables into a bowl and set aside.

Return skillet to heat and reduce to medium. Add butter to skillet and melt. Whisking constantly, add in the remaining 1/4 cup flour. Continue to whisk until the mixture becomes a nutty brown color, about 5 to 8 minutes.

Add the chicken broth, bay leaves, and vinegar and continue to whisk until the mixture is smooth and begins to thicken.

Add the vegetables to the skillet and stir. Return the turkey to the skillet and reduce heat to low. Sprinkle herbes de Provence on top. Cover the skillet and simmer for 25 to 30 minutes or until turkey is tender.

Salmon Soyaki Stir Fry

In small bowl, combine soy sauce, teriyaki sauce, and salmon fillets. Toss and store in refrigerator.

Add 1/4 cup of sesame oil to wok and warm on medium heat.

Combine stir-fry vegetables, mushrooms, and green onions in a bowl. Add 1/2 teaspoon vegetable bouillon and 1/4 cup vegetable stock and all ingredients in the wok.

Add 1/4 cup sesame oil. Reduce to medium-low heat and cover with ventless lid for 3 minutes.

Add brown rice and quinoa. Add remaining sesame oil and 1/4 teaspoon of Asian-style chili-garlic sauce to taste. Cover and reduce heat.

In separate pan, add 1 tablespoon of sesame oil and 1 teaspoon of butter on medium heat. Pan sear fillets on both sides for 2-3 minutes. Plate and drizzle with additional soy and teriyaki sauce!

Image of braised short ribs over polenta recipe

Braised Short Ribs Over Polenta

Place a large heavy bottomed pot or Dutch oven over high heat with the canola oil. Liberally season the short ribs with salt and pepper. Sear on all sides until deeply golden brown, about 20 minutes total. Reserve the seared meat on a plate.

Lower the heat to medium and add the onion and garlic. Cook until the onions are translucent, about 10 minutes.

Add the red wine and scrape up any bits that may have accumulated. Bring to a simmer and cook to reduce slightly, about 5 minutes. Add the beef stock, brown sugar, thyme, garlic powder, onion powder, salt, and pepper. Arrange the beef back into the pot so it is submerged in the braising liquid. Turn the heat to the lowest setting, cover, and cook until the meat is very tender, about 2 hours.

Add the water to a large pot and bring to a boil. Whisking constantly, slowly stream in the polenta then reduce the heat to low. Stirring frequently, cook until the water has been absorbed and the polenta grains are tender, about 30 minutes. Add the cheese and butter and stir to incorporate. Spoon the short ribs over the polenta and serve

Image of Haitian-Style Conch (Lambi) Recipe

Haitian-Style Conch (Lambi)

Cut conch into 1-inch pieces (wash hands); place conch between 2 pieces of plastic wrap and pound with a mallet to 1/4-inch thickness. Combine conch, vinegar, and 1/2 cup water in medium bowl; cover and refrigerate 2 hours.

Drain conch well. Chop tomato, shallots, green onions, garlic, and parsley coarsely; remove thyme leaves from stems.

Preheat medium saucepan on medium 2–3 minutes. Add oil, shallots, green onions, garlic, and thyme to pan. Cook 5–7 minutes, stirring occasionally, or until onions soften. Add conch, tomatoes, hot sauce, bouillon cube, salt, and remaining 2 cups water to pan. Cover and cook 40–45 minutes, stirring occasionally, until conch is tender and 145°F. Stir in parsley; serve.