Cottage Cheese Tzatziki Mezze Plate Recipes

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WEEKNIGHT CHEESE PLATE



Weeknight Cheese Plate image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

Steps:

  • Arrange one or more types of cheese on a platter. Add a few cookies or biscotti, a small bunch of grapes and some candied nuts. Spoon a few tablespoons of honey or jam into a small bowl and add to the platter. Let the cheese come to room temperature before serving.

WAGYU BRISKET PLATE



Wagyu Brisket Plate image

Provided by Food Network

Categories     main-dish

Time 15h40m

Yield 8 servings

Number Of Ingredients 11

4 slices bacon, diced
1 small yellow onion, diced
1 tablespoon beef base
3 bunches collard greens, chopped
1 tablespoon salt
1 tablespoon apple cider vinegar
One 11- to 15-pound wagyu brisket
1/2 cup kosher salt, preferably Diamond Crystal
1/2 cup coarse black pepper
2 tablespoons granulated garlic
Yellow mustard, as needed

Steps:

  • For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
  • For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
  • Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
  • Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook's Note.) Serve with collards.

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