Beef brisket is rubbed with spices and liquid smoke, and refrigerated overnight. After roasting, covered, for 5 to 6 hours, it is sliced, sauced, and baked for another hour.
A wonderful dish to make at home and it tastes like take-out. Beef strips are quickly marinated and sauteed then with broccoli and mushrooms in a rich sauce.
This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
A quick, dill-infused, Dijon-mayonnaise tops these Scandinavian-style salmon fillets. For extra freshness, make a salad when you serve the fillets on a bed of shredded cucumber.
This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
