Cracked Pepper and Chive Biscuits with Beef Brisket and Jezebel Sauce
3 cups Pioneer Baking Mix
½ cup cold butter, cut into pieces
1 cup milk
1 tablespoon chopped fresh chives
1 tablespoon cracked pepper
¼ cup melted butter
½ pound smoked beef brisket, thinly sliced
Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place Pioneer mix into bowl of a food processor. Add butter pieces and pulse several times until butter is cut in. Add milk, chives, and pepper, and pulse 2 to 3 more times. Do not over-mix. Pour dough out onto a floured board and knead several times. Lightly roll dough out to make a square. Using a sharp knife, cut into 2-inch squares. Transfer biscuits to baking sheet. Brush with melted butter and bake for 11 to 12 minutes or until golden brown. Remove from oven and brush with remaining butter. When biscuits are cool enough to handle, slice and place a slice of beef brisket inside, and serve warm with Jezebel Sauce.
Yield: 24 biscuits
Jezebel Sauce
1 cup pineapple preserves
1 cup apple jelly
2 tablespoons dry mustard
½ cup prepared horseradish
1 tablespoon cracked pepper
In a bowl, combine all ingredients until well blended. Pour into a container and cover. Keep refrigerated until ready to serve. Keeps indefinitely.
Yield: 2½ cups sauce
Chocolate Bacon Popcorn with Smoked Salt
3 strips thick-cut bacon
½ tablespoons vegetable oil
1 cup Tribbett Mississippi Farm Raised Crop to Pop popcorn kernels
1 (12-ounce) bag milk chocolate chips
2 cups roasted almonds
Smoked sea salt
In a large, 3-quart pot with a lid, fry bacon over medium heat until cooked and crispy. Using tongs remove bacon and drain on paper towels. Set aside. When cool enough to handle, chop into bite-size pieces. Meanwhile, fill a medium-size saucepan with water. Bring to a gentle simmer, and place the bag of chocolate chips in the water. Keep water warm over very low heat, squeezing bag occasionally to melt chips. Turn off heat. Add vegetable oil to bacon drippings and whisk. Heat over medium heat, and add corn kernels. Cover with the lid. Begin shaking when kernels begin to pop. Continue shaking until all kernels pop. Remove from heat. Lay several sheets of parchment or wax paper on a countertop or table. Pour popped corn over paper, spreading as much as you can. Snip corner of chocolate chips bag and drizzle melted chocolate over popcorn. Sprinkle chopped bacon and almonds over popcorn; toss all together with your hands or wooden spoons until well combined. Season with smoked sea salt and serve. Store in an airtight container for 3 to 4 days.
Yield: 6-7 cups chocolate popcorn
Get the full menu in the Field Guide Section of our September/October issue.
