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Recipes from Allison Schaaf of Prep Dish

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Slow-Baked Brisket

Serves: 8-12 depending on size of Brisket

 

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Ingredients

Rub Ingredients

  • ½ tsp turmeric
  • 2T cumin powder
  • 2T Italian seasoning
  • 1T garlic powder
  • 2 tsp salt
  • ~1 tsp fresh ground pepper

Directions

  1. Whisk together seasonings for rub and spread evenly over brisket, rubbing into meat.
  2. Place seasoned brisket in a 9x13 baking pan and cover with foil. Bake at 325 F for 4-5 hours.
  3. Allow brisket to rest, covered, for 10-15 min. Slice very thinly “against the grain”.

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Slow Cooker Curried Short Ribs

Serves: 4

 

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Ingredients

  • 1  can lite coconut milk
  • 3T red curry sauce
  • ¼c coconut aminos (or tamari or soy sauce)
  • 1T apple cider vinegar
  • 2 yellow onions
  • 2 lbs short ribs 

Directions

  1. For curry sauce, whisk together 1 can lite coconut milk + 3T red curry sauce + ¼c coconut aminos + 1T apple cider vinegar.
  2. Peel & roughly chop 2 onions.
  3. Place chopped onion, 2# short ribs & curry sauce into a slow cooker & cook over low for 10-12 hours (or high for 5-6 hr).  

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Butternut Squash, Swiss Chard & Bison Chorizo Hash

Serves: 2-4

 

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Ingredients

  • 1 yellow onion
  • 2-3 garlic cloves
  • 1 large butternut squash
  • 1 bunch Swiss Chard
  • 1 lb bison chorizo sausage

Directions

  1. Finely dice onion & garlic. Peel and chop sweet butternut squash into ~¼” cubes . Remove Swiss chard leaves from stem and finely chop both stem & leaves.
  2. In a very large sauté pan add ground bison chorizo, chopped onion & garilc, cook on medium-high heat for ~5min, breaking apart chorizo.
  3. Add chopped butternut squash and Swiss chard.
  4. Cover pan and turn heat to medium. Allow to cook ~15-20 min, stirring occasionally, until squash is cooked through. Taste and add S&P as needed.
  5. Best served with poached or fried eggs on top!

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