In The Kitchen

You can tell we’re thinking “summer eating” this month. Barbecue, and pasta salad all appeal to the easy living warmer weather brings. Check’em out and see what dish will go on that picnic you’re planning. Enjoy!!

Smoky Pulled Brisket Biscuits

1 8-oz. can tomato sauce
½ C. molasses
1 Tbsp. finely chopped chipotles
1 Tbsp. chili powder
2 tsp. ground cumin
¼ C. plus 2 Tbsp. cider vinegar
2 large garlic cloves, finely chopped
1 medium onion, thinly sliced
2½ lbs. lean beef brisket, trimmed
½ seedless cucumber
1 tsp. honey
¼ C. cilantro leaves
8 small store-bought biscuits or 4 thick slices of bread

In a 5-6 qt. slow cooker, whisk together tomato sauce, molasses, chipotles, chili powder, cumin and ¼ C. vinegar. Add garlic and onion and toss to combine.

Season brisket with ½ tsp. pepper, then cut crisscross in to 2½ in. pieces. Add to the slow cooker and turn to coat. Cook, covered, until the meat is tender and easily pulls apart, 7-8 hours on low or 5-6 hours on high.

Thirty minutes before serving, make the quick pickles: cut the cucumber into thin half-moons. In a bowl, whisk together the honey, a pinch of salt and the remaining 2 Tbsp. vinegar. Add the cucumber and toss occasionally for at least 10 minutes.

Using 2 forks, shred beef, then stir it into the cooking liquid and onions. Toss cucumbers with cilantro. Sandwich beef and pickles on biscuits or spoon on bread for open-faced sandwich.

Chicken with Sweet & Spicy Barbecue Sauce

11/2 C. firmly packed brown sugar
1 15-oz. can tomato sauce
1 C. cider vinegar
1 large onion, chopped
6 Tbsp. Dijon mustard
1 Tbsp. plus 1 tsp. dried thyme
1 tsp. salt
1 tsp. cayenne pepper
8 assorted chicken pieces or 2 whole chickens
cut into 6 pieces

Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made ahead of time and refrigerated until ready to use.)

Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.

Campanelle Pasta Salad

1 lb. campanelle pasta
½ C. olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 6-oz. can tuna in oil, drained
2 C. cherry tomatoes, halved
8oz. frozen artichoke hearts, thawed and quartered
2 Tbsp. chopped fresh thyme
¼ C. chopped fresh parsley
Salt & pepper to taste

Prepare pasta al dente. Drain, reserving about 1 C. of cooking liquid.

In a 14-inch skillet, heat ¼C. oil over medium high heat. Throw in onion and cook, stirring frequently until soft, about 5 minutes. Stir in garlic and cook for 30 seconds. Add tuna to skillet , using fork to break it into chunks.

Spoon in cherry tomatoes, artichoke hearts, capers and thyme. Cook until tomatoes begin to soften, about 10 minutes.

Put in pasta, the remaining oil, and the parsley. Toss until all ingredients are coated. Use pasta liquid if needed to thin out sauce. Season to taste.