Chef Kathy’s Rainy Day Brisket

Chef Kathy’s Rainy Day Brisket

In the winter or on days when we don’t feel like firing up the smoker, my wife Chef Kathy makes this simple brisket in the oven.  It’s fantastic.  Kathy says the secret is to use a heavy French or Dutch oven that seals well, holding in the moister.

This recipe can be doubled for a whole brisket.

1 Beef Brisket, flat  (Brisket comes in two cuts the flat and point)

½ cup Soy sauce

2 (or 3) bottles of Modelo Negro or your favorite dark beer

1 Bottle of your favorite barbecue sauce (I like bill Johnson’s Mesquite flavor)

3 cloves of garlic, chopped fine

1 Tbl brown sugar

Place the brisket in a large cast iron Dutch oven.  Mix all other ingredients well and pour over the brisket.  Start with 2 beers and if the sauce does not completely cover the brisket add another beer.  Place the lid on the Dutch oven and bake for 4 hours at 375°f.  Slice or shred the beef and mix with sauce in bottom of the pan.  Serve on fresh French bread or onion roll.

Bacon Black Olive Potato Salad

Bacon, Black Olive, Potato Salad

We started making this amazing potato salad about 25 years ago. My younger sister Suzie came to work for us at our little Café; The Mad Coyote Café. Kathy ran the place and Suzie showed us how to make this. We knew right off that it would be a big hit. Suzie had made it for a sandwich shop she had worked at in Tucson where it (the potato salad) won the best of Tucson award several times. After we closed the café one of the comments our old customers would make was how they missed that Potato Salad. We have been serving it, at our functions, ever since.

8 Lbs. Russet potatoes

4 sticks celery, chopped

1 bunch scallions, chopped

1/2 green bell pepper, chopped into 1/4 inch cubes

1/2 red bell pepper, chopped into 1/4 inch cubes

1 Lb. bacon fried crisp, drain and crumble

2 - 2 1/4 oz can sliced black olives, drained

2 cups heavy mayonnaise

2 tsp. yellow mustard

Celery salt and pepper to taste

Boil potatoes, with skin on, until tender, 30 to 40 minutes. Remove

potatoes from water and let cool overnight in the refrigerator. Peel

potatoes and cut into 3/4 inch cubes.

In a large mixing bowl combine mayonnaise, mustard, olives, bacon, bell

pepper, scallions, and celery. Mix well and then fold in potatoes. If

needed add a little more mayonnaise. Celery salt and pepper to taste.

Serves 12 to 15.

Mad Coyote Web Site

Okay

I'm putting my website back up. It will be a place that you can order our spices, have me come cook for your next event, sign up for a cooking class, even have me be the Official Reverend at your wedding. It's just coming together, so stop by and take a look I'd love any thoughts or ideas that you might have. The web site is http://madcoyote.weebly.com/index.html

Let me know what you think.