This classic Irish dish is the perfect meal to serve on St. Patrick's Day to really celebrate. It's also a hearty dish any other day of the year.
Ingredients
1 3-4 lb. corned brisket of beef
2 onions, sliced
2 cloves garlic, minced
6 cloves, whole
2 bay leaves
6 potatoes, small to medium, pared
6 carrots, small, pared
6 onions, small, pared
1 cabbage, medium, cut in wedges
Directions
Place brisket in a Dutch oven and barely cover with hot water; add onion, garlic, cloves and bay leaves. Cover and simmer (do not boil) 1 hour per lb. of meat, or until fork tender. Remove meat from liquid; add potatoes and carrots and cover. Bring to boiling and cook 10 minutes. Then add cabbage wedges and whole onions and continue cooking 20 minutes longer or until vegetables are tender. Serve.
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Wednesday, March 12, 2008
St.Patrick's Day Special-Irish Lamb and Barley Soup
Serve this hearty soup with the traditional Irish Soda Bread.
Ingredients
1 Tbs. vegetable oil
2 1/2 lbs. meaty lamb neck bones
10 C. water
1/2 small cabbage, chopped
2 carrots, peeled and diced
1 large onion, chopped
1/2 large rutabaga, peeled, diced
2/3 C. pearl barley, rinsed
3 Tbs. instant beef bouillon
2 tsp. dried thyme
2 bay leaves
1/16 tsp. ground all spice
Salt
Black pepper
Directions
Heat oil in a large heavy pot or Dutch oven over a high heat. Add lamb bones and sauté until dark brown for about 10 minutes. Add remaining ingredients. Bring to a boil and reduce heat to medium temperature. Simmer and stir occasionally until the lamb, barley and all the vegetables are tender and the soup is thick. Cooking time is about 2 hours. Remove the bay leaves and season with salt and black pepper.
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Ingredients
1 Tbs. vegetable oil
2 1/2 lbs. meaty lamb neck bones
10 C. water
1/2 small cabbage, chopped
2 carrots, peeled and diced
1 large onion, chopped
1/2 large rutabaga, peeled, diced
2/3 C. pearl barley, rinsed
3 Tbs. instant beef bouillon
2 tsp. dried thyme
2 bay leaves
1/16 tsp. ground all spice
Salt
Black pepper
Directions
Heat oil in a large heavy pot or Dutch oven over a high heat. Add lamb bones and sauté until dark brown for about 10 minutes. Add remaining ingredients. Bring to a boil and reduce heat to medium temperature. Simmer and stir occasionally until the lamb, barley and all the vegetables are tender and the soup is thick. Cooking time is about 2 hours. Remove the bay leaves and season with salt and black pepper.
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Monday, March 10, 2008
Drunken Chicken
The whole chicken looks kind pretty humorous perched upon its beer can throne, but the final product is a delicious, moist bird that's always a hit at cookouts.
Start with your beer at room temperature. The right brand seems to be a hot debate among my friends. Some insist on light beer .
1 whole frying chicken
1 can, 12 oz. beer
Marinade
1/2 C fresh lemon or lime juice
1/2 C fresh orange juice
1/3 C olive oil
1 tablespoon minced garlic
1/4 C minced cilantro
1/2 teaspoon cayenne pepper
1/2 - 1 minced, seeded jalapeño pepper (more or less depending on how much heat you like)
1/2 teaspoon salt
1 teaspoon black pepper
Mix all marinade ingredients together. Place chicken in a large plastic zipper bag and pour in the marinade, squeeze excess air from the bag and refrigerate for at least 6 hours or overnight.
Preheat grill to medium-hot temperature. Place a roasting pan on the grill, open a can of beer and carefully sit the chicken on top of the open can and set both the can and the chicken in the roasting pan on the grill (make sure you have previously removed the chicken's gizzards). The beer will bubble and boil during cooking, basting the bird from the inside. Brush bird with reserved marinade every 20 minutes or so. Bird should be cooked in about an hour, or however long it takes the breast meat to register 180° F on a meat thermometer.
Start with your beer at room temperature. The right brand seems to be a hot debate among my friends. Some insist on light beer .
1 whole frying chicken
1 can, 12 oz. beer
Marinade
1/2 C fresh lemon or lime juice
1/2 C fresh orange juice
1/3 C olive oil
1 tablespoon minced garlic
1/4 C minced cilantro
1/2 teaspoon cayenne pepper
1/2 - 1 minced, seeded jalapeño pepper (more or less depending on how much heat you like)
1/2 teaspoon salt
1 teaspoon black pepper
Mix all marinade ingredients together. Place chicken in a large plastic zipper bag and pour in the marinade, squeeze excess air from the bag and refrigerate for at least 6 hours or overnight.
Preheat grill to medium-hot temperature. Place a roasting pan on the grill, open a can of beer and carefully sit the chicken on top of the open can and set both the can and the chicken in the roasting pan on the grill (make sure you have previously removed the chicken's gizzards). The beer will bubble and boil during cooking, basting the bird from the inside. Brush bird with reserved marinade every 20 minutes or so. Bird should be cooked in about an hour, or however long it takes the breast meat to register 180° F on a meat thermometer.
Casserole-Curry Chicken And BrownRice
So easy to make and freezes wonderfully as well.
Ingredients
1 C. water
1 8 oz. can stewed tomatoes
3/4 C. quick-cooking brown rice
1/2 C. raisins
1 Tbs. lemon juice
3 tsp. curry powder
1 cube chicken bouillon
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 cloves garlic, minced
1 bay leaf (optional)
3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
Directions
Preheat oven to 350 degrees. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.
Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.
Ingredients
1 C. water
1 8 oz. can stewed tomatoes
3/4 C. quick-cooking brown rice
1/2 C. raisins
1 Tbs. lemon juice
3 tsp. curry powder
1 cube chicken bouillon
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 cloves garlic, minced
1 bay leaf (optional)
3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
Directions
Preheat oven to 350 degrees. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.
Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.
Crockpot-Savory Pot Roast
was inspired by my like for lightening up a dish when a hearty base is being used. This dish is wonderful served along side home-made dumplings.
Ingredients
2 1/2 lb. sirlion bottom roast(tri-tip), trimmed
1 can cream of celery soup
1/2 pkg. leek dry soup mix
1 1/4 C. chicken broth
1/2 medium onion, sliced
1 celery stock(with leafy parts), sliced 1/4 inch
Directions
Combine soup, dry soup mix, broth, onion and celery. Stir until mixed well. Spoon about one half cup of the sauce mix into the crock pot to coat the bottom. Next place meat into pot and cover with remaining sauce mixture. Cook on low for 6 1/2 - 8 hours or on high for 4 1/2 - 6 hours.
Ingredients
2 1/2 lb. sirlion bottom roast(tri-tip), trimmed
1 can cream of celery soup
1/2 pkg. leek dry soup mix
1 1/4 C. chicken broth
1/2 medium onion, sliced
1 celery stock(with leafy parts), sliced 1/4 inch
Directions
Combine soup, dry soup mix, broth, onion and celery. Stir until mixed well. Spoon about one half cup of the sauce mix into the crock pot to coat the bottom. Next place meat into pot and cover with remaining sauce mixture. Cook on low for 6 1/2 - 8 hours or on high for 4 1/2 - 6 hours.
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