Slow Cooker Spicy Brisket with Texas Caviar

3 tablespoons vegetable oil
2 1/2 pounds top brisket
2 tablespoons plus 1 teaspoon hot barbecue spice blend or Cajun spice blend
1 large onion, coarsely chopped
4 large garlic cloves, thinly sliced
3 cups chicken stock or low-sodium broth
One 28-ounce can whole tomatoes, chopped, juices reserved
1 1/2 cups black-eyed peas
Salt

Directions
Instructions Checklist

Step 1

In a very large skillet, heat 2 tablespoons of the oil. Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend. Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side. Transfer the brisket to the slow cooker.
Step 2

Add the remaining 1 tablespoon of oil to the skillet. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the remaining 1 tablespoon of the spice blend and cook, stirring, until fragrant, about 3 minutes. Add the stock and the tomatoes and their juices to the skillet and bring to a boil over high heat, scraping to release the browned bits on the bottom. Pour the mixture into the slow cooker. Cover and cook on high for 1 hour. Turn the heat to low and cook for 1 hour longer.
Step 3

Add the black-eyed peas to the cooker, cover and cook on low for 3 1/2 hours, until the brisket and peas are tender.
Step 4

Transfer the brisket to a carving board. Cover loosely with foil and rest for 15 minutes. Season the sauce with salt. Carve the brisket into 1/3 inch thick slices and using a large spatula, carefully return the brisket to the cooker. Turn off the cooker and let the brisket rest in the sauce for at least 15 minutes or up to 1 hour before serving.

Make Ahead

The dish can be refrigerated for up to 3 days. Reheat gently.

Источник: https://www.foodandwine.com/recipes/slow-cooker-spicy-brisket-texas-caviar?did=584783-20201127&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=112720&cid=584783&mid=45694395883

Sesame Shrimp Stir-Fry with Spinach

Вадим сказал повторять. Очень просто и быстро готовится.

2 tablespoons toasted sesame oil
1 tablespoon chili-garlic sauce
1 tablespoon reduced-sodium tamari
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1 tablespoon avocado oil or canola oil
1 pound peeled, deveined raw shrimp (21-25 count)
1 bunch scallions, cut into 2-inch pieces
1 (5 ounce) package baby spinach
2 cups cooked brown rice
1 tablespoon sesame seeds


Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.
Step 2

Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.
Step 3

Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.

Источник: http://www.eatingwell.com/recipe/279030/sesame-shrimp-stir-fry-with-spinach/