Submitted by Mara Pollero from Miami, fl

Q: you received a lot of positive feedback from the brisket recipe, any chance you can reprint another brisket recipe, it was Michelle Bernstein's mother's recipe, I lent it to someone and never got it back. thanks!

Answered 04/29/11 15:35:19 by Kathy Martin

A: Here's the recipe and Michelle Bernstein shared it with our readers in 2006. Enjoy! MOM'S BRISKET * 2 envelopes onion soup mix (she loves Lipton onion mix) * 4 cups thinly sliced yellow onion * 3 cups chopped celery * 3 cups chopped carrots * 5 garlic cloves, chopped fine * 2 bay leaves * 1 (5- to 6-pound) first-cut brisket (look for a good amount of marbling) * 2 cups grainy mustard * 1/3 cup Worcestershire * 1/3 cup vegetable oil * 1/3 cup red or white wine (whatever is already open) * 1/4 cup finely chopped parsley * Salt and black pepper to taste Heat the oven to 400 degrees. Cover the bottom and sides of a roasting pan with heavy-duty aluminum foil. Put half of the onion, celery, carrots and garlic and the bay leaves on the bottom of the pan. Spread the bottom and top of brisket with the mustard, and press 1 envelope of soup mix on each side. Place the brisket, fattier side up, on the vegetables, and place the rest of the vegetables on top of the brisket. Sprinkle the Worcestershire, oil and wine over the vegetables and brisket. Cover the pan completely with aluminum foil. Bake for 2 hours. Lower the oven temperature to 350 degrees and bake for 2 1/2 half hours. Lower the temperature to 325 degrees and uncover the brisket. Cook for an additional 1/2 hour, basting it several times in its own juice so it doesn't dry out. Remove the pan from the oven and let the brisket cool to room temperature. Slice very thin against the grain and place it back in its own sauce. (Mom discards the vegetables, but I love to serve them.) Sprinkle the parsley over the top and cover with aluminum foil. (You can refrigerate it at this point.) Heat the brisket at 325 degrees until it is hot all the way through before serving. Makes 8 to 10 servings. Per serving (based on 10): 742 calories (53 percent from fat), 43.3 g fat (14.1 g saturated, 19.1 g monounsaturated), 210.3 mg cholesterol, 67.4 g protein, 17.6 g carbohydrates, 3.9 g fiber, 1,095 mg sodium.

Submitted by Ivette from Coral Gables

Q: I will love to have the recipe for the bread pudding from Cafe Caribe at N.W. 7th Street in Miami. Would you please? Thanks

Answered 04/29/11 15:32:25 by Kathy Martin

A: Cook's Corner columnist Linda Cicero is our recipe sleuth. You can direct your query to her at lcicero@miamiherald.com.

Submitted by gil from coral springs fl

Q: Where can i eat near american airlines arena. i have been to Soyka (spelling) before and do not want to eat at bayside. Thanks

Answered 04/28/11 18:02:46 by Kathy Martin

A: If you like Chinese, Miss Yip has opened a branch across Biscayne Boulevard from the arena. A little further north, at Biscayne and 18th Street, Bin 18 is a good bet.

Submitted by Elisabeth Rittner Ne from Newton, MA

Q: You're terrific for finding that brisket recipe for me!! Thank you!! Regards, Elisabeth

Answered 04/15/11 18:27:38 by Kathy Martin

A: You're most welcome!

Submitted by JoAnne Allen from Pittsburgh PA

Q: I enjoy Linda Gassenheimer's recipe column in the Pittsburgh Tribune-Gazette. I made her Orange-glazed Pork Medallions recently, but in cutting a recipe on the other side of the paper, cut off most of the recipe for Spiced Celery Pilaf. Could I please have that; it sounded very interesting. Thank you so much.

Answered 04/15/11 18:15:43 by Kathy Martin

A: Here's the recipe, from 1993: SIDE DISH Spiced Celery Pilaf 1/2 cup long grain rice 1 tablespoon margarine or butter 2 tablespoons diced onion 4 stalks celery, sliced, about 2 cups 1 cup low-salt canned chicken stock 1/8 teaspoon cinnamon 2 tablespoons freshly chopped parsley Salt and freshly ground black pepper to taste Place rice in a strainer and rinse under cold water. Heat margarine in a nonstick skillet. Saute onions until soft, about 5 minutes. Add celery and saute another 5 minutes. Add rice and saute 1 minute. Add chicken stock and cinnamon. Bring to a boil, lower heat, cover and simmer gently 20 minutes. Add salt and pepper to taste. Makes 2 servings. Nutritional information per serving: 268 calories; 7 grams protein; 44 grams carbohydrate; 7 grams fat; 23 percent of calories as fat; 2.7 grams fiber; 0.8 milligrams cholesterol; 179 milligrams sodium. Exchange values: 0.9 vegetable, 2.5 bread, 0.4 meat, 1.3 fat.

Submitted by Elisabeth Rittner Ne from Newton, MA

Q: My Mom sent me a wonderful recipe for brisket that was printed in the Miami Herald many years ago (I grew up in Miami!). The recipe was for Dorothy's Brisket and has become a family favorite, plus the favorite of many friends. It's savory rather than sweet and very moist. I think I've lost my copy, and I'm hoping this recipe is in your archives. If you find it, I would appreciate it if you could remind me of the recipe! Thank you!!

Answered 04/15/11 18:11:46 by Kathy Martin

A: Here's the recipe as it appeared in 1992. It's from Carole Kotkin, and is based on her mother's recipe. Enjoy! Dorothy's Brisket There are a few tricks to making a good brisket: Cook it the day before, refrigerate it, remove the fat from the meat and the gravy and then slice it across the grain into very thin slices. There must be plenty of gravy. The cut of meat is a crucial issue -- it's got to be fatty. (Buy first-cut brisket if you want it lean.) My mother-in-law swore by "brust deckle" available at kosher markets. 2 cloves garlic, finely chopped 1 teaspoon salt 1 teaspoon freshly ground pepper 1 7- to 8-pound whole brisket 3 large onions, sliced 4 carrots, scraped and sliced 1 cup canned or homemade chicken broth, dry red wine or water Preheat oven to 500 degrees. Make a paste with the garlic, salt and pepper and rub it all over the brisket. Put the meat in a roasting pan, fat side up and roast until the meat is very brown, about 20 minutes. Lower the heat to 350 degrees. Remove the brisket and place the onions in the bottom of the pan. Place the meat on top of the onions and the carrots on top of the meat. Pour in the liquid. Cover the meat tightly with aluminum foil and roast for 2 1/2 to 3 hours, until the meat is tender. Remove the meat and carrots from the pan and refrigerate. Pour the liquid and onions into a bowl and refrigerate until the fat comes to the top and can be removed. Push the liquid, onions and carrots through a sieve or in a food mill to make the gravy. Slice the meat and put it back in the roasting pan and spoon the gravy over it; saving some for the gravy boat. Place in a 350-degree oven until heated through, about 10 minutes. Serves 10. Nutritional information per serving: 591 calories; 65 grams protein; 9 grams carbohydrate; 31 grams fat; 48 percent of calories as fat; 2 grams fiber; 203 milligrams cholesterol; 568 milligrams sodium.

Submitted by Seth Lefkow from Aventura, FL

Q: No question--just wanna thank you for the super-fast response to my request for the pot roast recipe. With only four ingredients, I'll be hard-pressed to screw it up. Thang kew...........you done good.

Answered 04/08/11 10:44:01 by Kathy Martin

A: And thank you for the kind words. Enjoy your brisket!

Submitted by Seth Lefkow from Aventura,Fl

Q: Last year a brisket recipe appeared in The Herald. I'm 82 and volunteered to cook one for my kids and their families for a holiday dinner. It was smash in spite of the fact that I hardly know how to boil water. Of course, I've lost the recipe and would love to do another brisket for the upcoming holiday. All I remember about it is that it included a bottle of chili sauce and a can of Coca Cola. Can you help an old grandfather be a hero again? If so, email please. I probably will never find this web site on my computer again,

Answered 04/06/11 13:41:33 by Kathy Martin

A: Here's the recipe as it appeared in Linda Cicero's Cook's Corner column. Enjoy! MISTER BRISKET'S CLASSIC RECIPE * 1 (7- to 10-pound) whole brisket, point and flat intact, with -1/8-inch fat layer on top * 1 (10-ounce) bottle Heinz chili sauce * 1 envelope Lipton's onion soup mix * 1 (12-ounce) can Coca-Cola The first day: Heat oven to 325 degrees. Place brisket fat-side up in a roasting pan. Mix chili sauce with dry onion soup mix and cola and dump over the brisket, lifting to let some of the liquid spread underneath. Cover and roast 2 to 3 hours, until the flat portion of the brisket is tender but still gives a slight tug as you pull out a fork. Transfer meat to a platter and allow it to cool to room temperature. Let the cooking liquid cool, too, and refrigerate, covered. Wrap the cooled meat in plastic wrap and refrigerate overnight or up to 5 days. The day you serve: Heat oven to 350 degrees. Trim visible fat from cold brisket and place it, lean side up, on a cutting board. With a sharp knife, slice meat across or against the grain. (If slice appears stringy, you're cutting the wrong way.) Arrange slices in roaster. Remove and discard hardened fat from top of the refrigerated cooking liquid, and bring it to a boil in a saucepan. Pour sauce over brisket slices, cover roaster and reheat in the oven for 1 hour. Makes 12 generous servings. Per serving: 910 calories (75 percent from fat), 74.6 g fat (2.6 g saturated, 0 monounsaturated), 34 mg cholesterol, 44.6 g protein, 11.4 g carbohydrates, 0.2 g fiber, 726.5 mg sodium.

Submitted by Christine from Miami,fl

Q: I love the banana cream pudding they serve at golden corral, I have tried others but tastes too much like artificial banana, can i get the recipe for an authentic tasting banana cream pudding like at golden corral or even their recipe

Answered 04/06/11 13:38:40 by Kathy Martin

A: Cook's Corner columnist Linda Cicero is our recipe sleuth. You can write to her at lcicero@miamiherald.com.

Submitted by Kathy Carr from Miami Lakes, Florida

Q: I lost a recipe from the Miami Herald for Chicken Enchalada Casserole from many years ago. I remember the bottom layer was of tortilla chips. My family loved the recipe and I am unable to locate the exact ingredients. Please help. Thank you, Kathleen Martin Carr

Answered 04/01/11 13:49:24 by Kathy Martin

A: I bet this is the recipe you're seeking. It was published in Linda Cicero's Cook's Corner column in 1987. Enjoy! CHICKEN ENCHILADA CASSEROLE 2 10.5-ounce cans cream of chicken soup 1/2 pint sour cream 1 2-ounce can diced green chilies 2 cups cooked chicken, in bite-size pieces Chopped green onion to taste 1 7.5-ounce bag nacho-flavored tortilla chips 1/2 cup grated cheddar cheese Mix the undiluted soup, sour cream and chilies with their liquid. Toss with the chicken and green onion. Line a 2-quart casserole with the chips. Pour the chicken mixture on top, sprinkle with grated cheese and bake about 40 minutes at 350 degrees, until bubbly. Serves 6 to 8.

Submitted by Arthur Beloff from ventura Fl 33160

Q: I am interested in talking to you about a new invention of a new Food I conceived and developed over the past two years.Publix is making my prototypes and three of the largest food companies are reviewing my presentation to them at this time. I have developed a competitive and addition to the food delivery systems, like rolls and sliced bread. I have patent pending and trademarks and samples. You can check me out at [sales@bagelwizard.com] or call me at PH 305 932 2355 Arthur Beloff

Answered 03/31/11 16:13:47 by Kathy Martin

A: Sounds interesting, Mr. Beloff. Please e-mail the salient details to me at kmartin@miamiherald.com.

Submitted by Doug Van Sant from Washington, DC

Q: I'll be in Miami next week for 6 days. Where can I go to find great Cuban food/coffee? And is there one restaurant I absolutely need to visit while I'm in town?

Answered 03/23/11 16:40:22 by Kathy Martin

A: I hope this isn't too late to be of help; I was away from the office until yesterday. My favorite Cuban restaurants include Havana Harry's in Coral Gables (305-661-1023) and Little Havana in North Miami (305-899-9069). The best-known Cuban restaurant in town is Versailles in Little Havana (305-444-0240)-- it's where the presidential candidates go to have Cuban coffee. Enjoy!

Submitted by myriam fowler from miami, fla

Q: a few days ago someone stole agoose my husband and i loved dearly. i was wondering where i could buy another goose in miami.we live lakefront between miller and kendall near the redlands . can you help?

Answered 03/23/11 16:35:06 by Kathy Martin

A: I'm afraid I don't. Perhaps the USDA Cooperative Extension Office in Homstead can help you: 305-248-3311

Submitted by gloria levy from 10740 sw 40 st

Q: Stop giving we readers rateings on restaurants that should not be given 3 stares not even 2.,very miss leading.Food just not up to pare.

Answered 03/10/11 23:57:02 by Kathy Martin

A: If our reviewer gave 3 stars to the restaurant in question, her meals there were very good; I'm sorry yours wasn't. Consistency is a had thing to judge based on two visits, I'm afraid.

Submitted by Debbie Miller from Miramar, Florida

Q: Before Christmas you suggested a few good cookbooks for gifts. One book had recipes from the Keys and I thought the name was something like "true Tastes of the Keys". I have searched on-line and can't seem to find anything close to this title. Can you help me, it is needed for a birthday present. Thank you

Answered 02/15/11 20:29:46 by Kathy Martin

A: I'm sure you're thinking of Linda Gassenheimer's new book, "The Flavors of the Florida Keys." You can read more about it at her website: http://www.dinnerinminutes.com/flavors-fl-keys.php

Submitted by Louise Montgomery from Dania Beach

Q: Today's (Sunday's) Herald, p. 7AA, contains an article headlined "Eating smart key to a healthy heart." It includes a recipe for Herb mix (to replace salt). The first item is "Quarter-cup of pepper." Later, the recipe includes 1 tsp black pepper and 1/2 tsp red pepper. What kind of pepper is the first item? Could you also relay a remark to the travel editor? The "Going to Utila" sidebar with the Chicago Tribune story by Lauren Viera on Utila omits the cheapest flight of all to San Pedro Sula, honduras -- Spirit Airlines, a Miramar company that flies Ft. Lauderdale-SAP for half the fare of "regular" airlines. Thanks for your help.

Answered 02/14/11 09:48:23 by Kathy Martin

A: That is confusing. I'm going to forward your query to the editor who put together that section and will get back to you with a response. FOLLOWUP: The editor of the section checked with the writer and found that it should have been 1/4 cup garlic powder, not pepper. A correction will run tomorrow. Thanks for bringing the mistake to our attention.

Submitted by andy from miramar

Q: where can i find 2% low fat carnation milk in blue and white labelling

Answered 02/11/11 17:58:39 by Kathy Martin

A: I'm afraid I'm not familiar with the product. Here's a link to the company site which shows their product line, but all of them have a red and white label: http://www.verybestbaking.com/Carnation/Products.aspx

Submitted by The Hipster from Los Angeles

Q: The old TOUCH restaurant on Lincoln road served the most delicious appetizer: ANCHIOTE ROASTED PRAWNS AND SCALLOPS. The prawn and scallops were dusted with anchiote powder (that is my guess) then grilled and served with a pineapple, macadamia nut chutney (I think it also had some bananas) in a rum reduction sauce. Can you get the recipe? It would be a hit with your readers....even all the way in LA. Thanks.

Answered 02/07/11 15:29:13 by Kathy Martin

A: Linda Cicero handles our restaurant-recipe requests. You can contact her at lcicero@miamiherald.com.

Submitted by Selena from Mirramar Florida

Q: Where can I find 2% evaporated carnation creal/milk in miami florida in the blue and white can not the red and white can

Answered 02/07/11 15:28:05 by Kathy Martin

A: I'm not sure of the can color, but I know I've seen evaporated cream at Publix. The only evaporated milk I've seen locally is in a red can.

Submitted by Amanda Alvarez from Miami Florida

Q: We would love for you to come to our grand opening and try our devine cupcakes and more! True Delights Bake Shop Saturday, February 5, 2011 8am-6pm Grand Opening True Delights Bake Shop & Cafe is opening in Miami. You are cordially invited to attend our grand opening on Saturday, February 5, 2011 at 5667 NW 195 Drive, Miami, FL 33055. Enjoy a complimentary delicious sampling of gourmet desserts and sandwiches from 11am-5pm. 20% off entire purchase with this flyer. Featuring two chances to win a bottle of wine from the Cupcake Vineyards paired with four gourmet cupcakes. The free raffles will take place at 11am and 4pm.

Answered 02/07/11 15:26:51 by Kathy Martin

A: Thanks for thinking of me. P.R. material should be e-mailed to me at kmartin@miamiherald.com.