Recipes from “Entertaining with Donnie and Friends” (upcoming book) broadcast on Martha Stewart Network
DONNIE’S SPICY BARBECUE BRISKET
1 Beef Brisket trimmed
3 T Donnie’s Power Powder
3 T Olive Oil
Salt to Taste
2 Cups Water
Rub olive oil all over brisket and then rub evenly with the power powder and salt. Place in baking dish that is higher than the brisket. Add 2 cups of water and cover tightly with foil. Bake in 350 degree oven for 20 minutes per pound and remove and let cool to room temperature. Place on grill on medium heat with flame not directly under the brisket. Baste with barbecue sauce (recipe below) and turn every ten minutes or so for an hour. Slice and serve hot or cold.
DONNIE’S BARBCUE SAUCE
2 Cups Tomato Paste
1 Cup Apple Cider Vinegar
1/2 Cup Malt Vinegar
1 Cup Reduced Stock or Drippings
2 T Ground Mustard Powder
3 T Brown Sugar Packed
1/2 Cup Molasses
1 T Power Powder
Mix together and reduce by 25% over medium heat for about 15 minutes and cool. Use to baste and or reheat for warm sauce to accompany barbecue.
DONNIE’S HEALTHY COLE SLAW
1/2 Head Green Cabbage (Coursely shredded)
1/4 Head Red Cabbage (Coursely shredded)
1 Medium Onion Diced
4 Cloves Fresh Garlic Minced
10 Radishes Thinnly Sliced
1 Cup Carrot Diced
Prepare all ingredients and store in airtight ziplock bag (without the dressing) for up to ten days.
DRESSING
2 Cups Fat Free Mayonnaise
2 OZ. Freshly Squeezed Grapefruit Juice
Juice of 1 Small Lime
1 T Olive Oil
2 T Prepared Horseradish
1 T Sherry Vinegar
1 Clove Garlic Diced
Blend all ingredients in a blender untiil fully pureed. Store in airtight container (separate from the veggies) for up to two weeks.
Combine as much salad and dressing as you need for a meal and put the rest back up separately in the refrigerator. Mix the salad and dressing together fully and salt and pepper to taste and serve soon. Do not store mixed salad and dressing. Serve fresh and crisp. Your family and friends will love it.