Weather, Thai Food, Appointments,

For a holiday, today was dull and rainy. I guess there are a lot of people not working anyway so it won't really matter, but like everyone else I am getting tired of this miserable weather we are having. What a rotten May. Snow and ice and now just dull grey days. I even know how to say that in Spanish LOL.

Complaining about the lack of spiciness in our food last night, Alex mentioned Thai restaurants. I hadn't thought of that. There is a Viet/Thai restaurant just down the road from us but I am not sure if they are doing take out and delivery. I need to check it out. They food is pretty good.

Tomorrow starts a series of appointments for me, including a Zoom session in the morning with the Alzheimer Group. Later in the week I have a 90 minute session on the phone with the doctor at the Geriatric Dept. in our local hospital. I can't imagine being on the phone for 90 minutes without interruption. Of course I have a friend bringing shopping, she is going to stop for a coffee this week. Easy enough to keep our social distance in this apartment. Then more appointments next week. Wish I had an appointment with a hairdresser LOL

Tonight I am being lazy again, we are having Cornish Pasties and Cole Slaw with Triple Hot Dressing. I just noticed today that I am running out of buns too so will have to go buy some more. The bakery is only just down the road from us.

For those of you who have an Instant Pot, I figured I should share the delicious brisket recipe I cooked last week. This recipe is for a 6 qt. and I only have a 3 qt of course. I posted a Beef Brisket recipe a while back but I chose this one instead.

Instant Pot Beef Brisket

Get ready to make the juiciest, most delicious Beef Brisket in your Instant Pot! In a fraction of the

time, you can enjoy this mouthwatering Beef Brisket with an incredible garlic barbecue sauce! 

4 lb beef brisket
2 Tbs olive oil
Dry Rub
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 Tbs mustard powder
1/4 tsp cayenne pepper
1 1/2 tsp cumin ground
1 tsp black pepper ground
2 tsp salt
BBQ Sauce
1 cup BBQ sauce store bought
1 cup ketchup
1/4 cup honey
1 Tbs apple cider vinegar
3 cloves garlic sliced
1/4 cup brown sugar packed
1 tsp liquid smoke
1 Tbs Worcestershire sauce
1/2 cup chicken broth low sodium

1. In a small bowl combine all the dry rub ingredients together and whisk well. Rub the dry rub spice mixture all over the brisket.

2. In a medium size bowl combine all the sauce ingredients together and whisk well.

3. Turn the Instant Pot to the high sauté setting. Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the beef brisket.

4. Sear the beef on all sides. Should take about 3 to 5 minutes per side.

5. Pour the prepared sauce over the meat. There should be enough sauce to cover the entire brisket, then close the lid. Set the Instant Pot to the Manual/High Pressure setting and set the timer to 75 minutes.

6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Remove the brisket carefully with tongs and set aside. Cover the meat with aluminum foil and let it rest for 15 minutes before slicing into it.

7. Switch the instant pot to the sauté setting again and simmer the leftover sauce until reduced by half, should take about 15 minutes. At the same time you can use a ladle to skim some of the fat that’s rising to the top. At this time, taste the sauce and season with more salt if needed.

8. Slice the brisket and serve with the BBQ sauce.

Tips
Storage: Brisket will keep fresh for 3 – 4 days in an airtight container in the fridge. To freeze just wrap the meat in plastic wrap and aluminum foil before freezing for 2 months. Just be sure to thaw overnight in the fridge before warming in the oven.


Author: Joanna Cismaru
Source: Jo Cooks

Author Notes
This is for 6 qt. pot

Have a great day, stay well, stay safe.
 

TV, Appointments, Bowling Alley,

Well, it arrived, fairly early too. It was also light enough for us to handle. Had to put the feet on it and then couldn't find where the power plugged in. Talk about hidden, when I finally was  told where it was I couldn't believe they would hide it so much. We didn't get a booklet with it so I guess you are supposed to know what goes where. There are pictures on the box but I didn't find them helpful. I have arranged for Rogers, our provider, to come in and set it all up on Thursday afternoon. More money. Lucky the TV was so cheap. What a difference though to the old TVs. I have wanted one of these for a long time. Our picture got cut off at the edges on the old one. OK it's only 32" but that is plenty big enough for us. I notice it has a USB port on it amongst other things, I have no idea what that's for. Attaching a computer or something.

I could have gone for my cannabis appointment after all, but have now arranged to go on Thursday morning. It's only to renew my prescription. Then later in the afternoon the ISP are coming to set up for us. After lunch at the Mandarin on Wednesday, have to pick up groceries and go to the liquor store. I am a tad scared because it is so cold, not good for people who have had heart attacks I read. OK we won't be outside long, but..... I was reading this article and it is worth having a look if you are going to get really low temps in your area tomorrow. Bit fed up with having to keep changing appointments but hopefully this will be it for now.

Planning to go to the bowling alley on Monday to say hi. That will be Matt's actual birthday as well. Will be nice to see everyone. Not sure if we will bowl or not. Ve shall see.

I saved this recipe the other day as I have a small roast of beef tenderloin left from my purchase with my friend a few weeks ago. Mind you it's only a small roast, as I said, so it won't take long to cook. I am also planning to make Kedgeree again on Friday, we enjoyed it so much.

Coffee-Crusted Beef Tenderloin

Our highly caffeinated Chef Lisa always has a cup of Joe at her side, so it should come as no surprise that she’s taken her favorite grinds and brought them to this most special cut of beef, the tenderloin.

This Coffee-Crusted Tenderloin is a pull-out-all-the-stops star, a juicy, super-flavorful and tender (hence the name, tender-loin) main course guaranteed to have everyone buzzing with praise.

Coffee Rub
2 Tbs medium grind coffee
3 Tbs brown sugar
1 Tbs chopped fresh rosemary
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
3 lb beef tenderloin, center cut

1. Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Set aside.

2. In a small bowl, combine coffee, brown sugar, rosemary, salt, pepper and garlic powder. Pat evenly over the beef and place on prepared baking sheet. Bake for 45 minutes or until desired doneness. For medium rare, you want to reach an internal temperature of 135-140ºF. Remove from oven and let stand 10 minutes before slicing.

Servings: 8

Source: Zoomer Magazine
Have a great day