Guests for dinner tonight. Merl had a hankerin’ to smoke some brisket and I’m not going to stand in his way. He patted it down with our favorite rub, and plans to cook it for ten hours, low & slow. If it’s not great, it’ll be a tragedy and we’ll be ordering pizza for our guests. You never know, could happen.
I’m making some pilaf and roasted asparagus to go with that, plus a salad and some french bread broiled with butter, garlic, and Parmesan cheese on top. Can’t go wrong with that….I hope!
And then there’s dessert. I’ve had a request for a cheesecake recipe. I make several different types of cheesecake because like ice cream, it’s all good in my book. But tonight I have a cheesecake purist coming for dinner. He likes his straight up, no frills, no toppings, if it ain’t broke don’t fix it. I also have a family member that can’t eat gluten. So I figure I’ll start with this basic cheesecake recipe that has a gluten free filling. (Most of my recipes call for a small amount of flour.) I use regular graham crackers for the crust, but you can buy gluten free graham cracker crumbs if gluten is your kryptonite.
So, cheesecake’s in the oven. Brisket is on the grill. The yard smells like a forest fire. And the dog is looking hopeful. If all goes well, I’ll post asparagus and cheesecake recipes tomorrow. If not I’ll post a photo of an empty pizza box!
