Corned Beef and Cabbage
Tyler treats brisket to a flavor-packed brine before slow-cooking it for hours in a Dutch oven to ensure tender results. Hearty root vegetables, cabbage and herbed butter fill up the rest of a plate worth the wait.
Ingredients
Directions
Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
Heat the oven to 300 degrees F.
Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours. Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.
Herb Butter:Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
Best Corn Beef and Cabbage Recipe from The Food Network Click Here for the full recipe
Ingredients
- 1 cup kosher salt
- 1 cup brown sugar
- 1 1/2 tablespoons whole coriander
- 1 1/2 tablespoons whole mustard seeds
- 1 1/2 tablespoons whole black peppercorns
- 1 1/2 tablespoons whole allspice
- 4 sprigs fresh marjoram
- 4 sprigs fresh thyme leaves
- 2 bay leaves
- 1 (2 1/2 to 3 pound) brisket
- 3 tablespoons extra-virgin olive oil
- 1 onion, halved
- 6 carrots, coarsely chopped
- 1 head celery including leaves, coarsely chopped
- 1 head garlic, halved
- 3 sprigs fresh marjoram
- 1 small cabbage cut into 6 to 8 wedges
- Herbed Root Vegetables, recipe follows
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 pound new potatoes, scrubbed
- 1 pound baby carrots, trimmed and scrubbed
- 1 pound baby turnips, trimmed and scrubbed
- 1 pound baby parsnips, trimmed and scrubbed
- Kosher salt and freshly ground black pepper
- 1/2 pound unsalted butter, softened
- 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
- Kosher salt and freshly ground black pepper
Directions
Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
Heat the oven to 300 degrees F.
Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours. Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.
Herb Butter:Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
Best Corn Beef and Cabbage Recipe from The Food Network Click Here for the full recipe
Caprese Salad
Summer is upon us and one of my favorite dishes to make is a Caprese Salad. We are lucky enough to grow tomatoes and basil in our back yard so this is really easy to make. Paired up with a nice cold glass of white wine this makes for a great appetizer or even a main course. I enjoy eating this around sunset and sitting in my backyard with my husband enjoying good food, wine and great conversation.
INGREDIENTS
INSTRUCTIONS
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.
Click Here for the recipe
INGREDIENTS
- 2 cups Balsamic Vinegar
- 3 whole Ripe Tomatoes, Sliced Thick
- 12 ounces, weight Mozzarella Cheese, Sliced Thick
- Fresh Basil Leaves
- Olive Oil, For Drizzling
- Kosher Salt And Freshly Ground Black Pepper
INSTRUCTIONS
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.
Click Here for the recipe
Summer jambalaya
INGREDIENTS
This amazing recipe comes from Deslish.com
- 1 tbsp. olive oil
- 1 Onion, finely chopped
- 2 bell peppers, chopped
- 1 lb. boneless skinless chicken breasts, cubed
- 1 tsp. oregano
- kosher salt
- Freshly ground black pepper
- 6 oz. andouille sausage
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 c. low-sodium chicken stock
- 1 can crushed tomatoes
- 1 c. long grain rice
- 2 tsp. Old Bay seasoning
- 1 lb. shrimp, peeled and deveined
- 2 green onions, thinly sliced
- In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper.
- Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano.
- Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
- Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
- Add the shrimp to the pot and cook until the shrimp is pink and cooked through, three to five minutes.
- Stir in green onions just before serving.
This amazing recipe comes from Deslish.com
Arroz con pollo
Arroz Con Pollo
4 lbs. of boneless chicken breasts cut in chunks
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp freshly ground white pepper
1 Tbs red wine vinegar
Sofrito and broth (sauce)
2 Tbs Extra Virgin Olive Oil
1 small onion, finely chopped
1 small red bell pepper, cored, seeded and finely chopped
3 cloves garlic, minced\1 small tomato, seeded and diced
1 cup dry white wine
1-1.5 cups beer
1.2 tsp Annatto seeds, or 1./4 tsp saffron threads, I use Annatto cheaper than saffron
1 can tomato sauce
1/4 cup Spanish olives
1/4 cup raisins
salt and fresh ground black pepper to taste
1 lb. Valencia or Arborio rice
Sliced red pimientos for garnish
1 can green peas (Petit Pois) for garnish
Wash chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in large bowl. Add chicken, turning the pieces to cover with the mixture. Let marinate at least 15-30 minutes.
Heat oil in large casserole brown the chicken pieces all over about 2 minutes per side. Transfer chick to platter and pour out all fat but 2 tablespoon.
To Make Sofrito: Add onion, bell pepper, and the garlic to the oil in a casserole and cook over medium heat until soft for about 1-2 minutes, do not brown. Add tomato and cook for one more minute. Fold chicken into the sofrito in the casserole and cook for 2 more minutes.
Add wine, and beer, saffron or annetto seeds, tomato sauce, and salt and pepper. Add raisins and sliced olives and simmer for 30 minutes covered. Bring to a boil and add the Arborio or Valencia rice bring to a boil and simmer for 20-25 minutes until rice is tender. Before it is done add 1/2 of the petit pois and pimientos, garnish with the rest.
Serve with a green salad French bread and a Sauvignon Blanc.
4 lbs. of boneless chicken breasts cut in chunks
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp freshly ground white pepper
1 Tbs red wine vinegar
Sofrito and broth (sauce)
2 Tbs Extra Virgin Olive Oil
1 small onion, finely chopped
1 small red bell pepper, cored, seeded and finely chopped
3 cloves garlic, minced\1 small tomato, seeded and diced
1 cup dry white wine
1-1.5 cups beer
1.2 tsp Annatto seeds, or 1./4 tsp saffron threads, I use Annatto cheaper than saffron
1 can tomato sauce
1/4 cup Spanish olives
1/4 cup raisins
salt and fresh ground black pepper to taste
1 lb. Valencia or Arborio rice
Sliced red pimientos for garnish
1 can green peas (Petit Pois) for garnish
Wash chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in large bowl. Add chicken, turning the pieces to cover with the mixture. Let marinate at least 15-30 minutes.
Heat oil in large casserole brown the chicken pieces all over about 2 minutes per side. Transfer chick to platter and pour out all fat but 2 tablespoon.
To Make Sofrito: Add onion, bell pepper, and the garlic to the oil in a casserole and cook over medium heat until soft for about 1-2 minutes, do not brown. Add tomato and cook for one more minute. Fold chicken into the sofrito in the casserole and cook for 2 more minutes.
Add wine, and beer, saffron or annetto seeds, tomato sauce, and salt and pepper. Add raisins and sliced olives and simmer for 30 minutes covered. Bring to a boil and add the Arborio or Valencia rice bring to a boil and simmer for 20-25 minutes until rice is tender. Before it is done add 1/2 of the petit pois and pimientos, garnish with the rest.
Serve with a green salad French bread and a Sauvignon Blanc.
Picadillo
Prep time: 20 minutes - Cook time: 25 minutes - Total time: 45 minutes - Yield: 8 servings
Picadillo is Cuban-style hash. It's ground beef with tomato, green pepper, green olives and plenty of garlic.
INGREDIENTS:
2 cups onion, diced
2 cups green pepper, seeded and finely chopped
2 tablespoons olive oil for sautéing
4 cloves garlic, minced
2 pounds ground beef
3 large roma tomatoes, peeled, seeded, and chopped
1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves (The OPTIONAL, highly controversial, ingredient!)
1 teaspoon oregano
1/2 cup green olives, chopped
1/3 cup raisins
1/2 teaspoon salt and black pepper (to taste)
Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef.
Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.
Add the tomatoes, cumin, cinnamon, cloves (optional) and oregano. Reduce heat to low, cover and simmer for about 15 minutes.
Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.
Serve hot over white rice; include fresh Tostones -- Fried Green Plantains