Jean’s Cuisines
This issue’s recipes were selected with a crowd in mind. Planning a branding, attending a potluck or a special gathering? Both recipes can be doubled or tripled depending on the size of the crowd and are sure to bring pleasure to even the most finicky of eaters.
BBQ Beef Sandwiches
3lbs chuck roast
1 Tablespoon Kosher salt
1 teaspoon pepper
1 Tablespoon red pepper flakes
1 heaping teaspoon minced garlic
1 can lite beer
1 cup favorite BBQ sauce
Directions
In a slow cooker place meat, sprinkle with Kosher salt, pepper, red pepper flakes, and minced garlic. Drizzle with lite beer for tenderizing. Set the slow cooker for 8 hours. Once cooked and meat flakes and falls apart or off the bone, remove beef from the slow cooker, drain liquid and reserve in a separate bowl. Place beef back into the slow cooker, shred beef and mix with barbecue sauce. Add teaspoons of reserved liquid to the meat as needed, and keep meat warm until serving. Brush buns with butter and heat for a short time. Heap meat on buns and serve with salads.
Lemon Berry Bars
Crust
1 ¼ cups flour
½ cup powdered sugar, reserve 1 Tablespoon for dusting
1 Tablespoon cornstarch
1 teaspoon almond extract
Pinch of Kosher salt
¾ cup butter, softened
Lemon Berry Filling
4 eggs
1 ½ cups granulated sugar
½ cup lemon juice
Lemon zest
⅓ cup of flour
1 cup fresh blueberries, huckleberries, raspberries or blackberries
Directions
Preheat oven to 350 degrees. Spray and flour a 9 x 12 baking dish. In a food processor, pulse and mix the crust ingredients. Remove and press the crust mixture into the base of the baking dish, and bake for 10-12 minutes. As the crust is baking, combine the lemon filling. Mix the eggs, sugar, and lemon juice together until thoroughly combined. Zest lemon into the combination and mix well. Gradually add flour and quickly whisk to avoid clumps. Remove the crust from the oven and pour lemon filling over the top. Drop berries across the top of the filling. Bake for 25-30 minutes. Test for doneness by inserting a toothpick into the center of the pan. If the filling sticks to a toothpick, let it cook a couple more minutes.It will be done when the toothpick comes out clean. Remove, and let cool for a couple hours. Dust with reserved powder sugar, and cut into desired size bars for serving. Enjoy!
