Saturday, December 6, 2008

Dining Out with Food Allergies & Beef Brisket and Asparagus

It is so hard to feel safe when you go out to eat and have to trust your safety in the hands of strangers. Try using these tips to make your dining experience more safe and enjoyable. If you don’t want to go out, enjoy some brisket with grilled asparagus!

Tips for Dining out with Food Allergies

  • Tell everyone about your allergies; download our food allergy restaurant safety sheet to give to your waiter to take back with your order. The more people that know in the restaurant the better. You may even want to call in advance and let the manager know you are coming. He can give you an idea of what foods are safe and what practices are used to avoid cross-contamination.

  • Don’t feel intimidated asking the waiters about the menu, if they don’t know, ask them to go to the kitchen and ask. If they are resistant, you might want to consider another restaurant or contact the manager. Your families safety is worth it!

Now some recipes for those of you that like to stay home… Enjoy!

Beef Brisket
Serves 6

1 tablespoon extra-virgin olive oil
1-4 pound beef brisket
ground black pepper to taste
2 onions, thickly sliced
4 cloves garlic, cut in half
Kosher salt to taste

In a large deep skillet or pot over medium-high heat, add extra-virgin olive oil.
Season brisket generously with ground black pepper.
Place brisket in the pan and cook until the surface is a rich brown color, not burnt, but dark and flip to brown other side.
Lift the brisket and scatter the onions in the bottom of the pan.
Place the brisket, fat side up, on the onions.
Saute for 2 minutes, or until onions are browned.
Add the garlic to the pan, and fill with enough water to almost cover the roast (about 2/3 way full).
Bring to a simmer and cover with a lid or tight-fitting aluminum foil.
Simmer for 4 hours, turning the roast over once halfway through, the roast should be fork tender.
Remove the brisket to a serving platter.
Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits.
Cook until reduced to a thin gravy. Taste and season with Kosher salt and ground black pepper if needed.

Sauteed Asparagus
Serves 6

2 cloves garlic, minced
½ cup onion, diced
2 pounds asparagus spears
2 tablespoons extra-virgin olive oil
½ teaspoon Kosher salt
⅛ teaspoon ground black pepper

Trim ends off asparagus and discard.
In a skillet on medium-high heat, add extra-virgin olive oil and onions to pan and sauté 2 minutes.
Add garlic and sauté another minute.
Add asparagus, Kosher salt and ground black pepper, cook to desired doneness, about 5-8 minutes.

Next Blog: Lisa Bakes Christmas Cookies

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