March 11, 2017

The food o' the Irish is one of our favorite reasons for celebrating St. Patrick's Day here in the south.  Of course, there's is that whole "St. Patrick-bringing-christianity-to-Ireland-and-saving-the-pagans-from-hell" reason too.  We support that.  Nonetheless, it's so easy to get carried away with visions of glazed corned beef, creamy potato soup and brownies infused with Guiness (yes, you heard that last one correctly).  Here are the recipes we chatted about on the Southern Sisters Radio show.  Bon o' Petit! (haha)

 

Classic Irish Coffee    

1.5 Irish whiskey

1 oz. brown sugar syrup  (1:1 brown sugar to water, heated until dissolved)

Whipped cream

Tip:  We love to warm the mug first by filling it with hot water for 2 minutes, then discard the water.

Add the whiskey and syrup to the mug.  Fill the mug to 1" from the top with coffee. Top the coffee with slightly sweetened whipped cram.  Enjoy.

 

Baked and Glazed Corned Beef

3 lb. corned beef, in package

15 whole cloves

1/3 cup sweet hot mustard

2 T. brown sugar

Hot Sweet Mustard

1 cup hot sweet mustard

1/4 cup honey

1/2 t. salt

1/2 t. black pepper

Preheat oven to 350 degrees.  Remove the corned beef from the package and lay, fat side up, on a large piece of heavy duty aluminum foil.  (You may need to use two pieces of foil so you have enough to wrap up the corned beef before baking.)  Insert the cloves into the top of the corned beef, evenly spaced.  Spread half of the hot sweet honey mustard over the top.  Sprinkle with the brown sugar.

Wrap the corned beef with the aluminum foil, leaving a little space at the top between the top of the beef and the foil.  Place the beef in a shallow roasting pan and bake for 2 hours.  Carefully turn back the foil and spread the remaining honey mustard over the beef.  Broil the corned beef for 2-3 minutes until the top is lightly browned and bubbly.  Rest the beef for 10 minutes.  Place on a cutting board and slice diagonally, across the grain.

 

Sauteed Cabbage

4 T. olive oil and 3 T. butter

1 medium onion, chopped

1 clove garlic, minced

1 large head cabbage, sliced into 1/2-inch wide sliced

1 t. salt

In a wide pot or saute pan with high sides, heat the oil over medium heat and saute the onion until soft.  Add the garlic and butter.  Add the cabbage and toss. Continue cooking and allow to brown slightly, until tender.  Sprinkle with salt.

 

 

 

                                                                             



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