Tomato Chutney

 

1 1/2 tsp Olive Oil

1/4 C chopped Shallots

1 tsp minced seeded Serrano Chile

1/4 tsp minced peeled fresh Ginger

1 Garlic clove, minced

1 C coarsely chopped seeded Tomato (Or canned diced tomatoes)

2 Tbsp Red Wine Vinegar

1 Tbsp Sugar

1 tsp Mustard Seeds

1/2 tsp Salt

To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.

Fragrant Chicken in Creamy Almond Sauce

I found this years ago in Cooking Light Magazine and I love it.  Sometimes I just want the fragrant spices of the East and this dish headlines the meal.  Serve with Tomato Chutney; a match made in heaven.

Coconut Curried Red Lentils

 Comfort food from another culture.  Don't forget Naan bread, warmed in the oven.

Barbequed Brisket

Now that we live in the land of Spectacular Smoked Brisket, it seems silly to post this.  Since I have not yet mastered the mystical art of smoking a brisket, this is my fall-back recipe, and it's delicious.  The sauce is reason enough to make this, and it works wonderfully as a make-ahead meal for any occasion, whether you want a sit-down meal or sandwiches.  I originally found this in Taste of Home magazine, way back in the 90's, and typed it up when the print began rubbing off the saved magazine page from repeated use.

Please note that the recipe is for a 3 to 4 lb. brisket.  I don't believe I have ever seen such a small brisket.  Adjust your sauce amounts accordingly, and even add some time to the first baking of the meat. I'm making this with a 9 lb. brisket right now, so I tripled the sauce and added an hour to the baking time.  Only 2/3 of the sauce will go onto the meat for the second baking, the rest will be saved for extra.