Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the “forerunner of what today is known as Irish corned beef” and in the 17th century, the English named the Irish salted beef “corned beef”.
Remove the corned beef from the packaging. Rinse with cold water and pat dry with paper towels.
Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
Cover and cook on LOW for 6 hours.
Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.
Red Beans & Rice – When we were stationed in New Orleans this was a very popular dish with the locals.
Origin
The origins of this iconic dish are believed to trace back to the Haitian Revolution when red kidney beans were brought to New Orleans by those fleeing the uprising.
1lbmeaty ham bone or 1 pound meaty smoked pork hocks
1cuplarge onion chopped
2bay leaves
1/2tspground red pepper
12ozsmoked sausage chopped 2 1/2 cups
4cupscooked rice
Instructions
rinse beans. In a large pot combine beans and 6 cups water. Bring to a boil. reduce heat.
Simmer 2 minutes. Remove from heat. Cover and let stand for 1 hour.
Drain and rinse beans.
Return beans to pot. Add ham bone or pork hocks, onion, garlic, bat leaves, red pepper and 6 cups of fresh water. Bring to a boil. Then reduce heat and cover. Simmer 2 1/2 hours or until beans are tender. Stirring occasionally. Add additional water during cooking if necessary.
Remove from heat. When cool enough to handle cut meat off bone, coarsely chop meat. Discard bone. Return chopped meat to pot.
Stir in sausage return to boiling; reduce heat Simmer uncovered for 20 to 30 minutes or until thick gravy forms. Stirring occasionally.
Remove bay leaves. Serve over cooked rice and season to taste. Garnish with cut green onion if desired.
Hot Cocoa Mix – I love hot chocolate. Saw this recipe and simply had to try it.
Origin
As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today.
Although the exact origin of this soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional this soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried.
In a pan over medium heat, heat about 1-inch deep of oil. Add tortilla strips and cook, turning as needed for about 2 to 3 minutes or until golden and crisp. With slotted spoon, remove tortillas from pan and drain on a paper towel.
Season chicken breast with salt and pepper to taste. Set aside.
In a pot over medium heat, heat about one tablespoon of oil (from frying the tortillas). Add onion and garlic and cook until softened.
Add chicken stock, diced tomatoes, diced green chilies, tomato paste, chili powder and oregano. Stir to combine and bring to a boil.
Add chicken, lower heat, cover and simmer for about 10 to 15 minutes or until chicken is tender and cooked.
Remove chicken from pot and shred. Return to pot.
Add black beans and corn. Season with salt and pepper to taste.
Continue to simmer for about 8 to 10 minutes or until heated thoroughly.
Ladle into bowls and top with crunchy tortilla strips and other garnishes (as desired)
Some attribute the original sandwich to a cafe in Sioux City, Iowa, where, many years ago, in 1930 a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name.
According to Rhonda Massingham Hart’s Making Houses, the first known recipe for this treat came from Greece in 2400 BC. Chinese recipes were developed during the 10th century and by the late Middle Ages, Europeans had their own version we know today.
Combine egg, sugar, molasses, butter and water mix well.
In a large bowl stir together flour, baking soda, ginger, and salt; add molasses mixture and beat until mixed well.
Pour into a greased 8-inch square baking pan. Bake at 350 degrees for 20 to 25 minutes or until cake tests done. (insert toothpick near the center should come out clean)
