January 11, 2011

Spicy Caramelized Onion Soup

 3 medium  onions, thinly sliced (about 2 1/4 cups)
 2  tsp.  Cajun seasoning
 2 tbsp.  cooking oil
 1  tbsp.  brown sugar
 1  tbsp.  all-purpose flour
 4  cups chicken broth
 1 1/2  cups chopped cooked smoked chicken
 1/4 cup dry white wine
 1/8 tsp. pepper
 1/4 cup crumbled blue cheese or shredded Gruyere cheese (1 ounce)
 1 tbsp. snipped fresh parsley
    In a medium saucepan cook onions and Cajun seasoning in hot oil until onions are tender, stirring frequently. Sprinkle with brown sugar; cook for 1 to 2 minutes more or until onions are golden. Stir in flour; cook for 1 minute more. Stir in chicken broth, chicken, wine, and pepper; cook and stir until heated through. Top each serving with blue cheese and parsley. Makes 4 servings.

SLOW COOKED BRISKET WITH BARBECUE SAUCE

4-5 lb. brisket
1 lg. garlic clove (minced)
1 tbsp. chili powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. sage
1/2 tsp. sugar
1/2 tsp. oregano
1/4 tsp. red pepper
1/4 tsp. black pepper

Barbecue Sauce

Preheat oven to 200 degrees.Rub garlic on both sides of brisket.
Combine rest of ingredients and rub on both sides of brisket. Set brisket fat side up on large piece of foil and wrap tightly. Put in shallow roasting pan and bake about 8 hours. Serve hot or cold with Barbecue Sauce.

1/4 stick butter
1 onion, chopped
1/2 c. water
1/2 c. ketchup
1/4 c. cider vinegar
2 tbsp. lemon juice
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. molasses
2 tsp. salt
2 tsp. dry mustard
1/2 tsp. pepper
1/2 tsp. paprika

Melt butter. add onion and cook until transparent. Blend in remaining ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Serve at room temperature.