Bring In New Year With Traditional Sides
Shauna Wonzer
The New Year means it's time for my annual meal: cabbage, black-eyed peas and cornbread.
The only thing that changes from year to year is the main course. The peas are meant to represent good luck. The cabbage, wealth. I cook the meal because my mother always did. She did it because her mother always did. And so goes tradition. I am sure many East Texans will enjoy the same meal.
In honor of the New Year, hope your meal goes well and your peas and cabbage are well seasoned.
Here are a few recipes from the Texas Beef Council to try:
PEPPERED BEEF BRISKET
Prep: 5 minutes; Refrigerate: Overnight; Cook 3 hours; Makes 8 servings
4 to 5 pounds boneless beef brisket
1/4 cup coarsely ground black pepper
2/3 cup soy sauce
1/2 cup vinegar
1 tablespoon catsup
1 teaspoon paprika
1 clove garlic, crushed
Trim all fat from beef. Spread pepper on waxed paper and place brisket on pepper.
Turn to coat all sides with the pepper.
Combine all other ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally. When ready to cook, line a large pan with foil.
Place the brisket into the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal.
Bake at 300 degrees for 3 hours or until tender.
SALSA STEAK STICKS
Prep: 2 to 6 hours; Cook 5 to 6 minutes; Makes 32 appetizers
1 1/2 pounds top sirloin steak, cut into 3/4-inch cubes
1 cup medium salsa
1/4 cup vegetable oil
1 1/2 teaspoons lemon pepper
1/2 teaspoon seasoned salt
1 teaspoon garlic powder
32 wooden skewers
Mix salsa, vegetable oil, lemon pepper, seasoned salt and garlic powder together in a glass dish or large sealable plastic bag. Marinate beef cubes for 2 to 6 hours in refrigerator. Thread two beef cubes on each 4-inch wooden skewer. Grill over medium coals for 5 to 7 minutes. Turn occasionally.
From the Wisconsin Milk Marketing Board, Inc.:
CHEESE STRAWS
1 pound aged Cheddar cheese, grated
3 sticks unsalted butter, softened
4 cups sifted flour (sift before measuring)
1 tablespoon paprika
1 1/2 teaspoons ground cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 tablespoon Tabasco sauce
1 cup chopped pecans
Heat oven to 250 degrees. Line baking sheets with parchment paper. In large bowl, beat cheese and butter at low speed with paddle attachment of electric mixer.Add remaining ingredients and mix on low speed until dough forms. Press into strips on parchment paper using flat serrated disk of cookie press. Mark desired lengths of spatula. Bake 35 to 45 minutes or until set and starting to brown. Cool on wire rack.
If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710. Readers may also fax their requests or recipes to 903-595-0335 or e-mail to food@tylerpaper.com
The only thing that changes from year to year is the main course. The peas are meant to represent good luck. The cabbage, wealth. I cook the meal because my mother always did. She did it because her mother always did. And so goes tradition. I am sure many East Texans will enjoy the same meal.
In honor of the New Year, hope your meal goes well and your peas and cabbage are well seasoned.
Here are a few recipes from the Texas Beef Council to try:
PEPPERED BEEF BRISKET
Prep: 5 minutes; Refrigerate: Overnight; Cook 3 hours; Makes 8 servings
4 to 5 pounds boneless beef brisket
1/4 cup coarsely ground black pepper
2/3 cup soy sauce
1/2 cup vinegar
1 tablespoon catsup
1 teaspoon paprika
1 clove garlic, crushed
Trim all fat from beef. Spread pepper on waxed paper and place brisket on pepper.
Turn to coat all sides with the pepper.
Combine all other ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally. When ready to cook, line a large pan with foil.
Place the brisket into the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal.
Bake at 300 degrees for 3 hours or until tender.
SALSA STEAK STICKS
Prep: 2 to 6 hours; Cook 5 to 6 minutes; Makes 32 appetizers
1 1/2 pounds top sirloin steak, cut into 3/4-inch cubes
1 cup medium salsa
1/4 cup vegetable oil
1 1/2 teaspoons lemon pepper
1/2 teaspoon seasoned salt
1 teaspoon garlic powder
32 wooden skewers
Mix salsa, vegetable oil, lemon pepper, seasoned salt and garlic powder together in a glass dish or large sealable plastic bag. Marinate beef cubes for 2 to 6 hours in refrigerator. Thread two beef cubes on each 4-inch wooden skewer. Grill over medium coals for 5 to 7 minutes. Turn occasionally.
From the Wisconsin Milk Marketing Board, Inc.:
CHEESE STRAWS
1 pound aged Cheddar cheese, grated
3 sticks unsalted butter, softened
4 cups sifted flour (sift before measuring)
1 tablespoon paprika
1 1/2 teaspoons ground cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 tablespoon Tabasco sauce
1 cup chopped pecans
Heat oven to 250 degrees. Line baking sheets with parchment paper. In large bowl, beat cheese and butter at low speed with paddle attachment of electric mixer.Add remaining ingredients and mix on low speed until dough forms. Press into strips on parchment paper using flat serrated disk of cookie press. Mark desired lengths of spatula. Bake 35 to 45 minutes or until set and starting to brown. Cool on wire rack.
If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710. Readers may also fax their requests or recipes to 903-595-0335 or e-mail to food@tylerpaper.com
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