Just in time for Memorial Day is Kimio's famous Honey Mustard Corned Beef Brisket. It is a simple delight which will have your friends begging for more. It does involve some cook time but the pot and the grill do all the work.
Start with the sauce so that it can marinade while the corned beef is boiling.
Honey Mustard BBQ sauce
1/4 cup Masterpiece BBQ sauce
1/4 cup Sue Bee Clover Honey
2 tablespoons of Whole grain mustard
2 tablespoons of Frenches Yellow Mustard
Mix well
Cover and refrigerate
4-6 lb Corned Beef Brisket
Place in large pot (we use a five gallon stock pot)
Put enough water in the pot to generously cover your corned beef
Add the corned beef and seasoning packet
Bring to a boil and then continue to boil for 3 hours
Prepare the grill for cooking by making sure wood or charcoal is completely grey for slow cooking. Place corned beef fat side down on the grill. Slather the top of the corned beef with the Honey Mustard BBQ sauce.Close the lid and let it cook for 15 minutes. The Honey Mustard BBQ sauce will form a crust on the top. Delicious.
Let the meat rest for at least five minutes before slicing on an angle. It is melt in your mouth good. For those of you who don't eat corned beef often it will remain a pink color even though it is well done after cooking. This is from the curing process. It will be tender enough that a plastic fork is all you need to eat it with.
Cole Slaw and Potato salad are the perfect compliments for this meal. Now you've gotten just a little taste of the Irish corned beef, cabbage and potatoes tradition right in your own back yard. Just a hop across the pond to the Emerald Isle and you never have to leave home.
Now where's the Guinness,
Friday, May 22, 2009
Thursday, April 30, 2009
Cookouts and Pot Luck
Between the onset of Spring and Global Warming the temperatures have been perfect for grilling. Gather up the friends and have a quick munch down get together. No need for weeks of planning or fancy do-dads, just a few phone calls, texts and emails can turn into a Friday Night Delight.
A theme such as Southern BBQ, Texican or Mediterranean can be set or it can be a pleasant free for all. If one or two people take care of the meats the others can fill in with condiments and compliments. No need for assignments as the food always seems to work out just like the old "Stone Soup" tale.
If time is at a premium meats can be marinated overnight and sliced or pounded out thinly for quicker grilling and increased tenderness. Chicken can be par-boiled and finished on the grill. Many salads or sauces can be made the night before. For those who want to stay out of the kitchen there is always a need for beverages. When there is not room to gather at someones home try gathering at a local park.
Get out and enjoy life with a few great friends, some fabulous food and save a Guinness for me.
Quick Grilling Recipes to follow over the next few weeks so keep an eye out for the yummy stuff.
The series of ideas and many of the recipes to follow this post have been inspired by my dear friend Charlotte. She has been the gracious hostess of many a fine chow down. Her generosity has gathered a colorful cast of characters over the years who have inspired both my writing and my palate. Thanks Lady.
A theme such as Southern BBQ, Texican or Mediterranean can be set or it can be a pleasant free for all. If one or two people take care of the meats the others can fill in with condiments and compliments. No need for assignments as the food always seems to work out just like the old "Stone Soup" tale.
If time is at a premium meats can be marinated overnight and sliced or pounded out thinly for quicker grilling and increased tenderness. Chicken can be par-boiled and finished on the grill. Many salads or sauces can be made the night before. For those who want to stay out of the kitchen there is always a need for beverages. When there is not room to gather at someones home try gathering at a local park.
Get out and enjoy life with a few great friends, some fabulous food and save a Guinness for me.
Quick Grilling Recipes to follow over the next few weeks so keep an eye out for the yummy stuff.
The series of ideas and many of the recipes to follow this post have been inspired by my dear friend Charlotte. She has been the gracious hostess of many a fine chow down. Her generosity has gathered a colorful cast of characters over the years who have inspired both my writing and my palate. Thanks Lady.
Wednesday, April 15, 2009
Those Fabulous Eggs
I love eggs and all the fabulously easy things that you can do with them. I however was shocked to find out that many folks don't cook with them because they are afraid. Fear no more.
When buying eggs, open the carton and move each one just a bit. If the egg is stuck there may be a cracked egg. In that case move to the next carton. If you buy eggs that were laid today, store them for two days before use and they will not taste so gamey. Gamey is that old unwashed gym sock taste. Phew.
Boiling eggs is easy, it is the peeling of the egg that gives some folks pause. For easier peeling put plenty of salt in the water. This does not flavor the eggs but does help to separate the shell from the egg. When you have finished boiling the eggs let them cool for a few minutes, then roll them on a hard surface to loosen up the shell. Yep roll those suckers until they have little cracks all over. Peel under running cool water and the shell should come right off.
Boiled Eggs
Take your eggs out of the refrigerator and let rest on the counter. The easiest method for boiling is to put enough water to cover your eggs and then a big scooch more into a pot. Don't forget a generous shaking of salt. Come on just a little more salt, don't be scared. Bring the water to a rolling boil and lower the eggs into the pot using a spoon. Reduce heat to a gentle boil. For hard boiled a good seven minutes will ensure that the eggs are done all the way through. Three minutes and the whites will be done but the yolk still runny.
Hard boiled eggs out of the peel will last if kept in the fridge for 5 days. If you chop the eggs best to use right away as the yellows will dry out. Soft boiled eggs should be eaten immediately.
When buying eggs, open the carton and move each one just a bit. If the egg is stuck there may be a cracked egg. In that case move to the next carton. If you buy eggs that were laid today, store them for two days before use and they will not taste so gamey. Gamey is that old unwashed gym sock taste. Phew.
Boiling eggs is easy, it is the peeling of the egg that gives some folks pause. For easier peeling put plenty of salt in the water. This does not flavor the eggs but does help to separate the shell from the egg. When you have finished boiling the eggs let them cool for a few minutes, then roll them on a hard surface to loosen up the shell. Yep roll those suckers until they have little cracks all over. Peel under running cool water and the shell should come right off.
Boiled Eggs
Take your eggs out of the refrigerator and let rest on the counter. The easiest method for boiling is to put enough water to cover your eggs and then a big scooch more into a pot. Don't forget a generous shaking of salt. Come on just a little more salt, don't be scared. Bring the water to a rolling boil and lower the eggs into the pot using a spoon. Reduce heat to a gentle boil. For hard boiled a good seven minutes will ensure that the eggs are done all the way through. Three minutes and the whites will be done but the yolk still runny.
Hard boiled eggs out of the peel will last if kept in the fridge for 5 days. If you chop the eggs best to use right away as the yellows will dry out. Soft boiled eggs should be eaten immediately.
Wednesday, January 28, 2009
Valentines Dinner
There is a saying that the fastest way to a man's heart is through his stomach. It works the same for women. I would advise all the women I know to get involved with someone that cooks. With Valentines on the way, cooking dinner for your Valentine is the perfect gift. Have a heart warming movie for after the meal and you have a winning evening.
Try cooking a pot roast for a one pot meal that satisfys even the toughest of critics. You can prepare it the night before and cook all day in a crock pot so it is ready when she arrives. Cover the table with a table cloth, light a couple of candles and pop a bottle of Pinot Noir for the perfect meal.
Pick up a couple of fresh brownies from the Deli or Bakery. Top them off with a scoop of good vanilla ice cream. This is as simple as it gets for desert and no one ever turns it down. If you are feeling really fancy finish it off with chocolate syrup and whipped cream.
Now it's time for a great movie. Don't forget guys that Valentines is girlie movie night. I know stop with the groaning. She may like James Bond but it is Sean Connery that she thinks is romantic not the movie. Try an oldie but goodie like The Sound of Music or young love with Love and Basketball. If romance is in your heart pick up Like Water for Chocolate.
No Fail Pot Roast
Chuck Roast 3-4 pounds
4 cloves of garlic pealed
1/2 cup pearl onions or 1 small sweet yellow onined diced
1 cup of red potatoe washed, eyes taken off and cut in bite size pieces. Peel if you must.
1 cup of baby carrots
salt and pepper to taste
1 tablespoon of olive oil
2 cups of burgandy wine, or enough to nearly cover the roast
Warm up the olive oil in a skillet and rub salt and pepper into the roast.
Brown the Roast on both sides.
Put the Roast in the crockpot and scrapings from the pan too.
Add the wine and refridgerate over night.
8 to 12 hours before you expect to eat dinner, remove crockpot from refridgerator.
Add all the vegetables and cook on low for 8-12 hours.
Don't forget to put the top on.
To plate remove roast and place in the center of your serving platter. Careful as it will be fall apart tender. Surround it with the vegetables and you are ready to eat. Add a green salad and you are chef-a-licious.
Note if your crockpot does not have a removable sleeve don't put the whole unit in the fridge. Put the roast in a pot and cover to refridgerate.
Try cooking a pot roast for a one pot meal that satisfys even the toughest of critics. You can prepare it the night before and cook all day in a crock pot so it is ready when she arrives. Cover the table with a table cloth, light a couple of candles and pop a bottle of Pinot Noir for the perfect meal.
Pick up a couple of fresh brownies from the Deli or Bakery. Top them off with a scoop of good vanilla ice cream. This is as simple as it gets for desert and no one ever turns it down. If you are feeling really fancy finish it off with chocolate syrup and whipped cream.
Now it's time for a great movie. Don't forget guys that Valentines is girlie movie night. I know stop with the groaning. She may like James Bond but it is Sean Connery that she thinks is romantic not the movie. Try an oldie but goodie like The Sound of Music or young love with Love and Basketball. If romance is in your heart pick up Like Water for Chocolate.
No Fail Pot Roast
Chuck Roast 3-4 pounds
4 cloves of garlic pealed
1/2 cup pearl onions or 1 small sweet yellow onined diced
1 cup of red potatoe washed, eyes taken off and cut in bite size pieces. Peel if you must.
1 cup of baby carrots
salt and pepper to taste
1 tablespoon of olive oil
2 cups of burgandy wine, or enough to nearly cover the roast
Warm up the olive oil in a skillet and rub salt and pepper into the roast.
Brown the Roast on both sides.
Put the Roast in the crockpot and scrapings from the pan too.
Add the wine and refridgerate over night.
8 to 12 hours before you expect to eat dinner, remove crockpot from refridgerator.
Add all the vegetables and cook on low for 8-12 hours.
Don't forget to put the top on.
To plate remove roast and place in the center of your serving platter. Careful as it will be fall apart tender. Surround it with the vegetables and you are ready to eat. Add a green salad and you are chef-a-licious.
Note if your crockpot does not have a removable sleeve don't put the whole unit in the fridge. Put the roast in a pot and cover to refridgerate.
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