Tomato Bacon Canapés

All the uproar over Paula Deen made me think of her Tomato Bacon Canapes. I watched her make these on her show “Paula’s Home Cooking” on the Food Network years ago. I tried it at home and have made it several times since then. It’s delicious, albeit not exactly diet-friendly. If you’re looking for a low-fat appetizer, this isn’t it but it’s so good that you just won’t care. Who doesn’t love a BLT sandwich? This has all the ingredients of a classic BLT and then some! It’s delicious and is great for the occasional cocktail party. It’s easy to make and I have to admit, every last one has been wolfed down each time I’ve served it!

NOTE:  I didn’t have mini phyllo shells when I made the canapés pictured, so I used regular phyllo sheets that I cut into little squares and pressed into mini muffin cups. I layered 2 little squares into each muffin cup, brushing each layer with a little melted butter, and then prebaked them at 350º for about 8 minutes until they were a pale golden brown before proceeding with the canapé recipe. You could save yourself some work by buying the ready-to-use mini phyllo shells but if they’re unavailable in your area, just cut regular phyllo dough sheets into little squares like I did.

TOMATO BACON CANAPÉS

• 1 pkg. mini phyllo shells
• ¾ cup finely diced tomatoes
• 2 tsp. finely diced onions
• 1 tsp. finely chopped fresh basil leaves
• ½ tsp. Paula Deen’s house seasoning (see recipe below)
• ¼ cup mayonnaise
• ½ cup packed shredded mozzarella cheese
• 2-3 strips of bacon, fried crisp and finely crumbled

1. Preheat oven to 350°.
2. Place the diced tomatoes in a colander or sieve.
3. Sprinkle with the onion, basil and house seasoning, and toss to coat.
4. Allow to drain, stirring occasionally.
5. Fill each phyllo shell with a scant tablespoon of the tomato mixture.
6. Stir together the mayonnaise and mozzarella.
7. Frost the top of each shell with a scant tablespoon of the mayonnaise-mozzarella mixture.
8. Top each shell with a little crumbled bacon.
9. Bake the filled shells for 10-12 minutes.
10. Serve hot.

PAULA DEEN’S HOUSE SEASONING:

• 1 cup salt
• ¼ cup black pepper
• ¼ cup garlic powder

Mix all ingredients together and store in an airtight container for up to 6 months.

Pilar’s Slow-Braised Beef Brisket

Pilar is one of my best friends. We like to say we were “born” friends. Our dads met and became friends in elementary school and remained friends all throughout their lives. Both our dads are gone now, but our friendship remains steadfast. Now our children are “born friends,” too, and are carrying on the tradition of friendship. Besides being a kind, caring person and a fiercely loyal friend, Pilar is also an amazing cook. She’s shared quite a few of her recipes with me over the years. She taught me to make this 2-ingredient beef brisket recipe that’s so yummy, you won’t believe how easy it is!

The brisket is seasoned very simply with Paula Deen’s house seasoning, then covered in foil, and baked on a low heat setting for several hours. What comes out of the oven is a delicious beef that’s melt-in-your-mouth tender. Sometimes, the beef ends up swimming in it’s own juice and sometimes not. When the pan is filled with drippings, I turn it into a delicious gravy. If the beef releases no drippings, I serve it plain or topped with a compound butter, like Sriracha Butter.

PILAR’S SLOW-BRAISED BEEF BRISKET

• 1 slab beef brisket (however many pounds you want to cook)
• Paula Deen’s house seasoning, to taste

1. Preheat oven to 280ºF.
2. Place brisket directly into a roasting pan – no rack needed.
3. Season both sides with Paula Deen’s house seasoning, to taste.
4. Cover roasting pan tightly with tin foil.
5. Place pan in oven and bake for 8 hours.
6. Slice meat against the grain and serve.

PAULA DEEN’S HOUSE SEASONING:

• 1 cup salt
• ¼ cup black pepper
• ¼ cup garlic powder

Mix all ingredients together and store in an airtight container for up to 6 months.