Posted on 03/12/2011 5:56:15 AM PST by libertarian27
Welcome to the 14th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or eight for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
March 14 is White Day in Korea and Japan. It’s the day that men give white chocolates, white candies to their beloved. :)
and my own blog and facebook page.
With St. Patrick’s day coming later this week, here is my traditional family feast to celebrate it!
Boiled Corned Beef and Cabbage Dinner
Corned Beef Brisket
Seasoning packet (included with the package of corned beef)
1-2 onions cut in chunks
4-5 carrots
8-10 red potatoes, scrubbed and cut in half
1 head of cabbage cut into wedges
Place Corned Beef Brisket, onions, and Seasoning packet in a large pot, and cover with water. Bring to a boil and reduce to a simmer. I check the package for the corned beef to determine how long I should cook it per pound and then calculate how long it needs to cook). I add more water as needed to keep the meat covered. About 30 minutes before the corned beef is to be done I add the carrots and potatoes. 15 – 20 minutes before the meat will be done I add the cabbage. The vegetables should be covered with water so I sometimes have to add a little more water.
When done I remove the veggies from the water and put them into a covered casserole to keep warm while I slice up the corned beef and then serve and we all enjoy!
I save the water and use it as stock for soup or a pot of beans. My favorite is to use it to make the best split pea soup from scratch ever. The flavor of the soup using the leftover liquid is amazing!
Here is the split pea soup recipe using the leftover cooking liquid from the corned beef:
Best Split Pea Soup Ever
(Uses cooking liquid from Corned Beef and Cabbage dinner)
Split peas (16 oz. package)
Water (enough to cover split peas well for soaking overnight)
Liquid from cooking Corned Beef and Cabbage dinner
Ham cut in chunks, 1-2 cups depending on how much ham you like in your soup (Whenever we have leftover ham that doesn’t get eaten I cube it up and throw it in ziplock bags in my freezer to add to casseroles and soups, so I always bags of cubed ham in my freezer, but if you don’t have any you can substitute with thick slices of deli ham cut into chunks). You also could substitute with a ham bone that still has some meat on it, but usually I have already used up all my ham bones.
Leftover onion and carrots from corned beef and cabbage dinner (if there are any, if not I cut up fresh carrots and onion). I like about one cup of onions and one cup of onions.
Salt and pepper to taste (add at the end only as the cooking liquid has a lot of salt in it and often no additional salt is needed).
Soak split peas overnight with enough water to cover the peas and leave about 2 inches of water on top of the peas.
When ready to start cooking I drain off the split peas and throw them into a large stockpot. I add about 4 ½ cups of liquid from the leftover corned beef and the onion. If I need additional liquid to make the 4 1/2 cups, I add chicken stock or water. If I am using fresh carrots I add them as well, but if using leftover carrots I wait to add them when the soup is almost done along with the ham.
I bring the pot to a boil and then reduce to a simmer and let it cook until peas are tender, adding more liquid if necessary throughout the process. I usually let it simmer about 2 hours, stirring it and adding additional liquid as necessary. When it looks like the soup is just about ready, I like to mash them up a little bit to thicken the soup, but this step is not necessary. I then add the ham and any leftover carrots just to heat them through. If I have used a ham bone I remove the bone and cut up any meat and throw it back into the soup. I check the seasonings and add salt and pepper to taste, and sometimes a little parsley.
I like to serve this with grilled cheese sandwiches, crusty French bread, or top it with a few croutons.
Enjoy!
I know a few Cajuns who put a scoop of potato salad into their gumbo instead of rice.
It’s not just Cajuns that put potato salad in gumbo. I first ran across that at a church pot luck dinner on the Al. gulf coast in Bayou LaBatre. There was not a Cajun in the place, but they were shrimpers.
My wife is from Shreveport, La she has to have a big ol’ drolop pf mayo in her Red Beans and rice. I had never seen that before I met her ... I have never tried it. Just wondering if it calms the heat from the cayenne pepper?
OK, you got me on that one. Not seen that before.
Also, I cook the beef until done, cook the veggies in the liquid while I glaze the beef by spreading on prepared mustard and pat onto the mustard brown sugar and fresh ground allspice. I then cook it in the oven @ 450 for about 10 minutes. Don't forget to allow the beef to rest after glazing. You don't want all of those juices to leak out.
I am going to have to get some split peas and ham...
Checked out your cooking blog - that’s excellent!
One of these days I will make kimchi!!!Darnit!
I like your article/video about making it with local ingredients.
Yep. A few...heh heh.
1 medium cabbage, shredded
1/4 cup water
1/2 tsp salt
1 lb hamburger
1 cup oatmeal
1/2 cup milk
1 small onion, finely diced
1 egg
1 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp freshly ground allspice
Place water and cabbage in pot and sprinkle with 1/2 tsp salt, bring to boil, reduce heat to simmer, cover and simmer 5-10 minutes until wilted. Mix remaining ingredients into a meat loaf. Place 1/2 of the cabbage in large ungreased casserole, spread meat on cabbage and cover with remaining cabbage. Cover and bake @ 350 degrees for 45-50 minutes, uncover and finish cooking uncovered for about 10 minutes.
Serve with cranberry sauce and boiled potatoes. You could go really Finnish and boil about 60% potatoes with 40% rutabaga and drain and mash them with butter and milk.
This is really good any time, not just on Saint Urho's Day. We also call it Lazy Man's Cabbage Roll because it has all of the flavor and a fraction of the prep work.
ping
“:0 The recipe or the hot date? :)”
Both went well. :o)
Excellent!
Thanks for the ‘after recipe’ report :>)
Thanks! We’re going to try this later this week!
In our household we start March observing St David's Day - patron saint of Wales. The 17th is St Patrick. Sometimes we get Fat Tuesday in there like we did this year.
Now with St Urho on the 16th if we can come up with a couple more festivals we can blow off the first two weeks of March!
I’m going to try this soon.. it sounds so rich:
Butterfield Chicken
6-8 boneless, skinless, chicken breasts
1/2 cup flour
1/2 cup butter
1 1/2 lbs fresh sliced mushrooms
3 cups whipping cream
2 cups fresh grated Parmesan cheese
Minced fresh parsley
2 lemons
Salt and pepper
Pound chicken until even. Dip each breast in flour seasoned with salt and pepper. Shake off excess. Melt butter in large skillet and sauté each piece 1 to 2 minutes on each side. (I cook it a little longer, until browned on both sides.) Squeeze 4 to 5 drops of lemon juice on each side of chicken while it is cooking. Transfer chicken to 9×13-inch baking dish. Pour cream over chicken. Sauté mushrooms and pour over chicken. Sprinkle with Parmesan cheese and minced parsley. Bake at 350 degrees for 20 to 30 minutes.
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