The Dallas Symphony played a concert at White Rock Lake tonight, complete with fireworks. I threw the football until I was a sweaty mess, and then enjoyed a delicious brisket.

I recently learned the secrets to making a good (and fairly easy) pulled brisket. I tried to stray from the recipe, and it was not pretty. Stick to the basics. This brisket is so tender and makes perfect sandwiches.

Memorial Day Pulled Brisket
5 - 8 pounds brisket
Montreal steak seasoning (any favorite steak seasoning will do)
Extra virgin olive oil
1/4 cup all purpose flour
1/2 cup water
1 large baking bag

1. Season brisket with steak seasoning. Heat oil in large skillet/pot over medium heat, and brown brisket on all sides for 2 minutes each.
2. Coat the inside of baking bag with all purpose flour (they say this keeps the bag from exploding) and add 1/2 cup water. Place brisket in baking bag, fat side down, and season with additional steak seasoning.)
3. Place sealed bag in large roasting pan and poke a few holes on top to release steam.
4. Cook in oven at 275 for 5 hours. Let cool for 15 minutes. Remove from bag, and pull brisket apart with a fork and fingers.
5. Serve on potato rolls.

I have a new man in my life. If you know me, you know this happens less often than a solar eclipse. My house is full of flowers (thank you, new man!) and my head is full 'man meals' I can cook him. This steak sandwich went over pretty well. Man Meal - Steak Sandwich 4 - 6 oz. steak per sandwich (I use New York Strip Steak or Filet Mignon if I'm feeling fancy and rich) Blue Cheese, 1 tsp. per sandwich 1/4 onion, thinly sliced 1/4 cup baby arugula leaves Dijon Mustard Extra virgin olive oil 1 french baguette Kosher salt & pepper 1. Pat steaks dry with paper towel season both sides with salt and pepper. Heat oil over medium heat in a skillet. Brown the steak on all sides for 1 minute each. Please steaks in a preheated oven at 500 degrees for about 15 minutes or until desired 'doneness.' Remove steaks for oven, set on cutting board and tent loosely with foil for 10 minutes before cutting. (this lets all the juices settle down, so the steak will be juicy and tender.) 2. In same skillet used to brown the steak, saute sliced onions with a little salt, until completely soft. Set aside. 3. Cut baguette in half lengthwise. Toast in oven for 3 minutes. 4. Spread a little dijon mustard on the bottom of bread, and top with caramelized onions. Arrange sliced steak on top, and sprinkle blue cheese on top to melt. Place a few arugula leaves on top, and finish off with the top piece of bread.

SO YOU THINK YOU CAN DANCE starts tomorrow night (Thursday, May 21, 8/7c on Fox). I consider this the finest television entertainment there has ever been, and so do my good friends (several large men included.) We're having a party tomorrow to kick off season. My two favorite things are coming together: food and dancing. I'm providing my favorite Texas Caviar recipe. For those of you unfamiliar with Texas Caviar, it is a ridiculously chunky salsa with black eyed peas, golden hominy, bell peppers, and lots of other goodness. As a funny side note: I once helped my brother make this salsa for a party. He is fairly novice in the kitchen, so i laughed when he asked me "Should we put butter in this?" But then he said, "Are we going to put some sort of meat in there?" and I finally lost it, when we mixed all the ingredients together, and he said, "So now we cook it?" Texas Caviar 4 roma tomatoes diced 1 bunch green onions, chopped 1 clove garlic, finely chopped 1 green bell pepper 1 can black eyed peas, drained 1 can golden hominy, drained 1 can mild salsa (Pace Picante has never let me down) Mix ingredients together. Chill over night (this lets the flavors mix well), and serve with tortilla chips.

Imitation is the highest form of flattery. So I hope Patrizio's (Dallas based Italian restaurant) feels very flattered that I tried my dead-level best to recreate their pasta with smoked salmon and capers. This dish can be prepared in less than 20 minutes, and is light enough for the warm weather that is sneaking up on us. If you can enjoy this dish outdoors with a glass of white wine, I highly recommend it. Pasta with Smoked Salmon and Capers (and a few other things) serves 6-8 servings 1 half sweet Vidalia onion, finely chopped 3 garlic cloves, minced 1 bunch green onions, chopped 3 tablespoons extra virgin olive oil 2 tablespoons capers 2 cups sliced cremini mushrooms 1 cup sliced grape tomatoes 1/2 cup heavy whipping cream 1/2 cup white wine 1 large package of cold smoked salmon, roughly chopped into 2 inch sections 1 standard package of pasta of choice (linguine or spaghetti work well) Boil salted water and cook pasta to desired tenderness. In a very large pot (large enough to add pasta to the sauce) saute onion and garlic in olive oil, until it is translucent, but not browning. Add green onions, mushrooms, capers, cream, and wine, and heat for 3 minutes. Add smoked salmon and tomatoes to the mix, stir and remove from heat. Drain water from pasta, and add pasta to sauce. Mix well. Serve and enjoy!

I had a birthday this week, and I have to say, it has been the best birthday yet. The sun is shining. Birds are chirping. Life is good. I had a few friends over for rooftop tapas, and it was both fun and delicious. (See dancing pictures below.)Yvonne, Wendy and my sister planned the soiree, and Yvonne knocked us all out with her gourmet treats. (see spread above)

I recently flew to NY for a wedding (see pictures below of the newlywed rockstar/actor duo, Ryan and Virginia.) Linguine with Friendly Little Fish from I Loved, I Lost, I Made Spaghetti by Guilia Melucci 2 tablespoons olive oil, plus extra for taste 1 clove garlic, minced Pinch hot red pepper flakes 1/2 pound shrimp (buy them already cleaned, if available, and remove tails) 1/2 pound sea scallops, sea or bay (if sea, cut into quarters) 1/2 cup dry white wine 1 pound linguine 1/2 cup chopped parsley This is a quick and easy sauce that can be made while the pasta is cooking; you don't want to cook the fish too long or it will dry out. In a medium saute pan, heat the olive oil and then add the garlic and red pepper. Saute for 2 to 3 minutes until golden, then add the fish and white wine. Cook until shrimp are pink and scallops are solid white. Meanwhile, cook linguine. Drain well and add to the fish, stirring gently. Add a splash of olive oil and the chopped parsley, then divide into warmed bowls. You do not searve fish pasta with cheese.

It's hot outside, but hot dessert is good anytime of year. This blackberry crumble comes from Martha Stewart, the type-A, homemaking guru. Enjoy some sweet goodness! (and thank you again to Shaun Menary for taking the beautiful pictures.) Blackberry Crumble originally featured in Martha Stewart Living 4 cups fresh blackberries (about 14 ounces) 1/4 cup sugar, plus 1 tablespoon 3 tablespoons all-purpose flour 3 tablespoons fresh lemon juice 3 tablespoons unsalted butter, softened, plus more for ramekins 1/4 teaspoon ground cinnamon Pinch of salt 6 store-bought sugar cookies (about 2 ounces), coarsely crushed 1/4 cup rolled oats 1. Preheat oven to 375. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside. 2. Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls. 3. Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.

Big sister Wendy never fails to deliver simple and delicious meals. She made this tilapia for me a few weeks ago, and once again, a bland fish takes on a life of its own. Baked on a bed of spinach with sliced roma tomatoes and feat cheese sprinkles, it is perfect for a summer meal. Shaun Menary is my fancy photographer friend. He focuses his ninja photo skills on rockstar portraits, but he was kind enough to shoot some of my food. (By the way, I will never be a food stylist. I am horrible. I like to make food taste good, and that's about it.) Shaun brought over fancy lights, fancy cameras and went to work. He took the shot above, and lots of shots of a blackberry crumble that is coming soon. Tilapia with Tomatoes, Spinach and Feta Cheese Sprinkle extra virgin olive in baking sheet and top with bed of baby spinach. Lay tilapia filets on spinach, and top with sliced roma tomatoes, feta cheese sprinkles, fresh lemon juice and salt/pepper. Bake at 375 for 15 minutes or until fish flakes easily.

Halibut is in season. This is not usually cause for celebration in my world, until this Friday night when my friend served Grilled Halibut with Pesto. It was so good I made it again on Saturday night. White, flaky fish can be bland. Too many added ingredients can overpower the subtle flavors. This 20 minute dish has perfectly balanced flavors, and more importantly . . . it looks really pretty on the plate. I topped it with grape tomatoes and chopped basil. Halibut with Pesto Place halibut on foil lined cookie sheet. (Ask for the skin to be removed at the fish counter.) Brush with extra virgin olive oil. Sprinkle with kosher salt and freshly ground pepper. Squeeze half a lemon on top, and bake at 375 for 15 minutes, or until fish flakes easily. Spread pesto on plate (store bought is quick, but homemade pesto is more fun.) Place halibut on top, and top with sliced grape tomatoes and chopped basil.