Texas-Style Beef Brisket

Ingredients:

• 8 pounds untrimmed beef brisket
• 1 cup strong black coffee
• 1 (14 ounce) bottle ketchup
• 1 (12 fluid ounce) can cola carbonated beverage
• 3 tablespoons Worcestershire sauce
• 3 tablespoons prepared yellow mustard
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons brown sugar, packed

Directions:

1. Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
2. Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
3. After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

Adobo Chicken

Ingredients:

• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Directions:

1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Kona Chicken

Ingredients:

• 2 (2 pound) broiler chickens, quartered
• 1/2 cup chopped green onion
• 1/2 cup soy sauce
• 1/4 cup dry white wine
• 1/2 cup water
• 1/2 cup honey
• ground black pepper to taste

Directions:

1. Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours.

Kielbasa and Cabbage

Ingredients:

• 6 slices bacon
• 1/4 cup water
• 2 tablespoons white sugar
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon seasoning salt
• 3 teaspoons caraway seed
• 1 large head cabbage, cut into small wedges
• 1 pound Polish kielbasa

Directions

1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Chili Burgers

Ingredients:

• 1 1/2 pounds ground beef
• 1/2 pound Italian sausage
• 1/3 cup tomato-based chili sauce
• salt and pepper to taste

Directions:

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
2. In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
3. Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Breaded Chicken Fingers

Ingredients:

• 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 egg, beaten
• 1 cup buttermilk
• 1 1/2 teaspoons garlic powder
• 1 cup all-purpose flour
• 1 cup seasoned bread crumbs
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 quart oil for frying

Directions:

1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
2. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Creole Potato Salad

INGREDIENTS:

• 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut into 1-2-inch chunks
• 6 hard-boiled eggs, coarsely chopped
• 1 small onion, chopped
• 2 stalks celery, diced
• 1 green pepper, diced
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 cup Creole mustard
• 3/4 cup mayonnaise (less or more to taste)
• Salt
• Cajun seasoning, for garnish

METHOD:

1. Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.

2. While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers, and onion in a large bowl.

3. While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.

4. Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste. Put the salad in the fridge for at least an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning.

Serves 6-8.