It's not the prettiest brisket, but holy crap it's good.
You know, I think about all these external rules about what brisket should and shouldn't be and again, that's just dick measuring. The only rule that matters is "Do you like it?" and I find that I did indeed.
Standard pea salad is a little Pat Boone for me. So this version replaces the bacon with roasted red peppers and the cheese and dressing leaver a nice surprise on the palate.
Variations on this include using boxed pudding mix, making your own vanilla wafers, not caramelizing the bananas, making a crust with ground Nilla wafers and butter like you would for a graham cracker crust. You could even add oysters. I wouldn't but it's your kitchen.
This is a super easy dish that isn't our regular, bright yellow potato salad. (Mashed potatoes with crap in it, as my son calls it.) It's room temp German style which means it has a sweet/tangy vinegar based dressing. It's also a fine excuse for bacon.
The key to this dish is about moisture control. The first time I did it, it started out as a roasted zucchini dish and it required too much oil to get the texture I wanted. The second time, I used less oil but it put off too much water. That's why it's now a "pan casserole" whatever the hell that means.
