Corned Beef and Cabbage
Serves 8 people
2 to 3 pounds Corned Beef Roast
2 tablespoons Mustard Seed
1 tablespoons whole Allspice
2 teaspoons Coriander Seeds
2 whole Cloves
1 teaspoon ground Ginger
1 teaspoon crushed Red Pepper Flakes
1 Bay Leaf, crumbled
1 Cinnamon Stick (2 inches)
5 large peeled Carrots, cut into sticks
3 stalks Celery, cut into sticks
1 large Onion, peeled and cut into large pieces
7 or 8 Red Potatoes, quartered*
1 head Cabbage, cut into wedges*
Throw it all - but potatoes and cabbage - in a pot, cover with water and bring to a boil. Put a lid on and simmer for 4 to 6 hours (until meat and potatoes are fork tender). *Note: The last 45 minutes, stir in red potatoes and lay cabbage wedges on top and recover. Remove meat, slice to serve and enjoy veggies on the side.
2 c Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
¼ c Butter, chilled and cut into pieces
¾ c Milk
2 c Vegetable Oil
½ c Powdered Sugar
1. Mix flour, baking powder and salt
2. Add butter pieces and mash to mix with fork
3. When well incorporated, add milk and mix by hand to form dough
4. Lay on a floured surface to rest 15 min.
5. Flour top of dough and press to form a 1 to 1 ½ inch high loaf
6. Cut 2 inch by 2 inch squares and press down again
7. In a large heavy sauce pan add oil and heat over medium heat
8. When oil sizzles with a drop of flour it is ready
9. Carefully drop squares into oil and cook on both sides until light brown
10. Remove to paper towel to drain
11. Sprinkle with powdered sugar and indulge
#FatTuesday #beignet #mardigras #recipe
1. In a large fry pan with olive oil, sauté peppers, carrots, zucchini, green onions and garlic over medium high heat just until they begin to soften - about 2 to 3 minutes then set aside on a plate to cool.
2. On a cookie sheet lay out beef rectangles then salt pepper and drizzle over Worcestershire sauce and let rest.
3. Divide veggies into little bundles. The same number of bundles to match the rectangles of steak. Lay bundles crosswise of the steak. Roll and toothpick to hold together.
4. In same fry pan you cooked your veggies, heat pan to hot then add olive oil and butter. Lay steak rolls in the hot pan. Roll every couple of minutes to sear the outside. Remove from pan to rest.
5. When steak searing is complete add broth balsamic vinegar, brown sugar, Italian herbs, and Montreal Seasoning to pan. Bring to a boil then add back in the steak to coat.
This dish can be served right away or warmed in an oven the next day. Just be careful to not over warm and dry out the steak.
Cooking time 30 minutes
Mom’s Corn Chowder
Serves 4 to 6 guests
Cooking time 30 min
2 T Olive Oil
½ small Onion, diced small
2 stalks Celery, sliced
1/2 c Carrots, chopped
3 c Chicken Stock
2 c Potatoes, peeled and diced
¾ c cooked and chopped Bacon
2 c whole Kernel Corn, undrained
2 c Heavy Cream
2 c Bisquick mix
1 c milk
Salt and pepper
1. In a large pot, add olive oil then add onion, celery and carrots. Sauté over med high until tender
2. Add chicken stock and potatoes bring and boil until Potatoes are tender
3. Add bacon, corn and heavy cream slowly over med low heat bring back to boil
4. In a small bowl mix Bisquick and milk to make dumplings. Mixture will be sticky and lumpy
5. When pot is back to boil spoon in dumplings one at a time with a teaspoon. When they are all in the pot cover the pot and turn on low. Simmer 8 to 10 minutes to cook dumplings through.
6. Season to your taste with salt and pepper.
This delicious soup may be prepared far ahead of time, then reheated.
1. In a heavy large frying pan, brown bacon and set aside. Save the bacon fat in the pan.
2. Sear the chicken on high and remove from pan.
3. Reduce heat to medium-high. Sauté carrots, celery, garlic and rosemary for 2 to 3 minutes.
4. Add asparagus and cook another 1 to 2 minutes.
5. Add white wine and scrape bits off bottom and sides of pan for flavor then cook 1 minute.
6. Add chicken stock and then butter (one at a time) and bring to a low boil.
7. In a small cup mix together cornstarch and 2 Tablespoons wine.
8. Add to boiling pot while constantly stirring cornstarch mixture. Once added, stir pot. Sauce will thicken.
9. Add bacon and chicken back to boiling pot and mix.
10. Add pepper to taste.
11. Garnish with parsley.
12. Serve over roasted potatoes, pasta or rice.