Perfect Curry
2 lb. leftover smoked brisket, chopped (or any other grilled meat)
1 stick butter
2 cups half & half
Extra half and half to get the right texture
Salt to taste
One batch Spicy Marinara
One batch Macadamia Pesto
Vegetable Bowl
1 onion, chopped
2 ribs celery, chopped
Seasoning Bowl
3 Tbsp flour
3Tbsp, curry powder
Prepare the Spicy Marinara Sauce (see Miscellaneous Recipes). Prepare the Macadamia Pesto (see Miscellaneous Recipes). In a large bowl, stir just enough Macadamia Pesto into the Marinara Sauce to get the flavor to your liking. Set up the Vegetable Bowl and the Seasoning Bowl. Heat the butter in a large skillet over low heat. Add the Vegetable Bowl and sauté until onions are golden (about 10 minutes). Add the Seasoning Bowl and stir for another 5 minutes. Add the half & half a cup at a time, stirring after each addition to avoid any lumps (add more half & half to get the right thickness). Salt to taste (very important). Stir just enough of the Marinara/Macadamia blend to get the flavor to your liking. Bring to a simmer. Stir in the chopped meat and remove from heat.
Our comments: There are 1,000 ways to make curry. After much trial and error, I like this one. It was the unintended by-product of a nobler cause. I was trying to learn how to smoke a brisket that would taste like the ones at Pecan Lodge (every man’s dream). Every two weeks, I would smoke another brisket (Allyson said it was like a scene out of “Groundhogs Day”). I generated a LOT of leftover brisket! I never got the smoked brisket to taste just right (just can’t do it on a Green Egg, I concluded), but I was really happy with the curry I made with the leftovers! Seasoning each of the sauces “to taste” is the magic. I would put this in the “tiki masala” family of curries. Try replacing some of the half and half with coconut milk … for a change.