Game of Thrones Easter

Easter isn't much of a holiday in my opinion. Any excuse to cook in a celebratory fashion is good, however, the holiday itself doesn't do much for me. I don't have children so I care not for hiding eggs. Easter is a candy-driven holiday too and I'd rather be snacking on an entire bag of potato chips than overly sweet cream filled chocolate eggs and "only good if they are stale" bunny-shaped marshmallows. So Easter has been given new life for my husband, myself and my brother and his girlfriend Val. Because April is also when the new season of Game of Thrones airs. Last year we hosted a 'Game of Thrones Easter Dinner' in which we drank ale and Magnums of wine. We had olives, stuffed grape leaves, blood oranges, creamy cheese, and seckle pears to start. I roasted a whole leg of lamb and served it with truffled mashed potatoes, roasted brussel sprouts and a side of buttery garlic loaded mushrooms. It was a feast, an awesome, epic feast and it was quickly decided that it should be an annual event.

'Game of Thrones Easter' will continue this year on April 20th. The menu will be centered around the below recipe for Pomegranate Braised Brisket with Pomegranate Gremolata. It's a big, meaty dish made exotic and fresh by the addition of Pomegranate and herbs. I also plan to make garlicky escargot for a starter and have at least 4 side dishes. It'll be quite the event and will take plenty of day before planning. Whenever I plan these mega-meals I also plan my night before meal. I want it to be something I can easily throw together and be satisified with. Pasta always springs to mind, so I've included a recipe for Bucatini all'Amatriciana. If you don't know Bucatini, you really should, it's my favorite type of pasta, however you can substitute whatever pasta you want.

Have yourself a Happy Game of Thrones Easter (I should come up with a better name than that) and eat your heart out.

Braised Brisket with Pomegranate
Serves 8

Ingredients
1 four- pound 1st cut beef brisket
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, divided
3 medium onions, peeled and cut into 1/8ths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups chicken broth
3 tablespoons honey
3 bay leaves
1 small bunch fresh thyme

For the Gremolata:
1/3 cup pomegranate seeds
1/2 cup chopped fresh flat-leaf parsley
2 teaspoons finely grated orange zest
2 garlic cloves, minced
Kosher salt

1. Preheat oven to 375 F. Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme. Bring to a boil, then reduce to a simmer and cover. Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.

2. Make the gremolata: Toss together pomegranate seeds, parsley, orange zest, and garlic. Season with salt.

3. Take brisket out of the oven and let it rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side as au jus and top with pomegranate gremolata.

Bucatini all'Amatriciana
Serves 4

*This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.

Ingredients
2 Tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28-oz. can peeled tomatoes with juices, crushed by hand
Kosher salt
12 oz. dried bucatini or spaghetti
1/4 cup finely grated Parmesan (about 1 oz.)

1. Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

2. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

3. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.


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