Sunday, June 12, 2011

4th of July Lunch

Let's start with dessert...this is just too good not to share!

S'Mores Brownies
Serves 16

9 TBSP unsalted butter, melted
2 ¼ cups crushed graham crackers
3 TBSP sugar
1 package Wildtree O’So Fudge Brownie Mix
3 cups mini marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and a pinch of salt in a medium bowl. Press the crumb mixture evenly into the bottom of the pan. Bake until golden brown, about 10 minutes. Allow crust to cool. Meanwhile prepare the Brownies according to package instructions. Top the cooled crust with the Brownie batter and bake for approximately 40 minutes. Once the brownies are finished baking allow them to cool and top with the marshmallows. Set the oven to broiler, and put the marshmallow topped brownies in the oven for about 1 minute until the marshmallows are golden brown.

Agave BBQ Braised Brisket Sliders
Serves 12

2 TBSP Wildtree Natural Grapeseed Oil
3 pounds lean beef brisket
3 TBSP Wildtree Adobo Seasoning
1 large onion, chopped
2 medium carrots, chopped
3 stalks celery, chopped
1¾ cups hot water
3½ tsp Wildtree Beef Bouillon Soup Base
1 cup Wildtree Cactus Pete’s Agave BBQ Sauce
24 mini hamburger buns or dinner rolls

Heat Grapeseed Oil in a large skillet over medium-high heat. Rub the brisket with the Adobo Seasoning coating every side of meat. Sear all sides of the brisket until a brown crust forms. Dissolve the Beef Bouillon Soup Base into the hot water. In a slow cooker make a bed of vegetables with the celery, onion, and carrots and place the browned brisket on top; pour the Beef Bouillon Soup Base mixture on top. Make sure that the meat is covered ¾ of the way with the liquid. If not add another cup of water. Cover the slow cooker and cook on low for 6-8 hours, until meat is tender. Transfer meat to a platter and cover. Strain remaining liquid into a saucepan and bring to a boil over medium-high heat; reduce by half, and stir in Agave BBQ sauce. Slice the meat across the grain and add into the sauce. Serve with mini hamburger buns and your favorite fixin's.

Asian Ginger Plum Vegetable Kebabs
Serves 6-8

½ pound baby Portobello mushrooms, sliced in half
½ pound red bell pepper, cut into ½ inch chunks
½ pound red onion, cut into ½ inch chunks
½ pound of fresh pineapple, cut into ½ inch chunks
1 summer squash, cut into ½ inch half moons
1 zucchini, cut into ½ inch half moons
1 cup Wildtree Asian Ginger Plum Dressing & Marinade
Bamboo skewers soaked in water

Toss the vegetables with the Asian Ginger Plum Dressing and marinate for about 30 minutes. Skewer the vegetables on the bamboo skewers. Preheat the grill to medium-high and grease well. Grill the kebabs until the vegetables are fairly tender and charred.

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