I am planning to cook up a big delicious meal for him tomorrow and here's what is on the menu:
Appetizer: A cheese plate with cheddar cheese, crackers, and olives (I know in the pic they're grapes, but just bear with me). Apparently this was a staple at the Hutcheson house during the summer time so hopefully this will make Alex feel just like he's celebrating on Hutch Hill Lane.
Salad: Spring mix, tomatoes, peppers, feta, pine nuts and this delish Italian dressing I just discovered...I forget the name but it made by the same company that makes champagne dressing.
Main Course: Smoked brisket. I don't actually own a smoker so I'm cheating a little bit...but I've had this recipe before and it's so good and so easy!
"Smoked" Brisket
- Bottle of liquid smoke
- Bottle of Worcestershire sauce
- Garlic salt
- Onion salt
- Celery salt
Directions:
1. Salt meat with more of each seasoning that you think you should.
2. Marinate over night in liquid smoke and Worcestershire sauce.
3. Cook for 8 hours at 250 degrees
4. Remove from oven and let cool, then slice against the grain. Serve with warmed up marinade as a sauce.
Vegetable: About a month ago we got some home grown squash from Alex's dad's garden but didn't get a chance to eat them so I cut them up and froze them. Alex says his fav way to have squash is fried so I looked up a recipe. This one is Paula Deen's so I think it will be pretty legit!
Fried Squash:
- Vegetable oil, for frying
- 1/2 cup whole buttermilk
- 3 large eggs
- 4 medium yellow squash, cut into 1/4-inch thick slices
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons Cajun or Creole seasoning
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Freshly ground black pepper
Directions:
1. In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
2. In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.
3. In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.
4. Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.
Dessert: Alex requested cheese cake, but that sounded a little intimidating to me so I thought this might be a good cold dessert alternative...got it off a blog but I forget which one.
Cookies and Cream Cheesecake Bars
- 1 pound Oreo Cookies
- 4 Tablespoons Unsalted Butter, melted
- 24 ounces, weight Cream Cheese, At Room Temperature
- ¾ cups Granulated Sugar
- ¾ cups Sour Cream At Room Temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoons Salt
- 3 whole Large Eggs, At Room Temperature
1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
2. Place 28 Oreos in a food processor and process until finely ground.
3. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened.
4. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom.
5. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling.
6. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
7. In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes.
8. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined.
9. Stir in chopped Oreos with the same spatula.
10. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan.
11. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)
12. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
That's it...I'll let you know how it all turns out, but I think its a pretty perf meal for a burly man like Alex!
