Progressive Dinner Phase Three Main Course
From the salad course we move on to the dinner course at the home of Dave and Pam Nutt. They have plenty of room to let us all sit together. Tom and Caprice Towne helped by adding all the beautiful table decorations and the Wild Rice side dish along with green beans. Dave had plenty of different wines to choose from and my favorite was the Australian McWillliams Shiraz. (could be it was my hostess gift)
Pam found a Paula Deen Texas Oven-Roasted Brisket recipe on Food Network. It’s listed as a 5 Star recipe – it was! Pam used an 8 pound brisket and doubled all the ingredients. She eliminated the salt and added the wine. Incredibly flavorful with a touch of horseradish sauce and you have a “Fine dinner there little lady”. She also served slow cooked chicken for those that were not beef eaters.
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket, trimmed
- 1 cup red wine
- 1 1/2 cups beef stock
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock, wine and enough water to yield about 1/2 inch of liquid in the
roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
The husbands don’t get too excited about table scapes but WE DO! Caprice has an eye for making things look beautiful. She used crystal vases with red and white flowers with lots of babies breath and big white faux pearl strands to drape around the vase. Stunning. Her table linens were appliqued with flowers especially for Valentine’s Day. Silver candle holders with read and white candles provided the dinner lighting.
Caprice also made the Wild Rice side dish that was eally good. I’m use to a mix of wild and other rices but this was strictly wild rice. It was the perfect compliment to the brisket.
Wild Rice (Minnesota Cultivated- purchased from Costco)
One of the oldest ancient grains enjoyed by native tribes of North America was originally known as Indian Rice and today is called Wild Rice. Wild rice is not really rice at all, but a grass indigenous to the Great Lakes region of the United States and the Boreal Forests region of Canada. Minnesota is one of the largest growing areas for wild rice today. It is a whole grain that is high in protein, is a good source of dietary fiber and contains the amino acid lysine. It is also a good source of several minerals and vitamins, including potassium and niacin and is gluten free.
- 1 Cup Wild Rice
- 2 Tablespoons Vega Mix (purchased at Costco)
- ½ onion
- 1 cup of raw mushroom
Prepare wild rice according to directions on bag (you can substitute water for low sodium chicken broth). Add 2 tables spoon of Vega Mix to liquid as it begins to boil. While rice begins to cook, in another pan, sauté onions and mushrooms in a little chicken broth. After rice is done, mix in sautéed vegetables and serve. This can be prepared a day ahead and reheated.