This was my first week back to work at Silver Dollar City. There’s a great deal to do as we prepare to open on Tuesday, March 17th. I know, St. Patrick’s Day. I’m actually going to be off that day. Our son, Phillip, is on spring break and we plan on spending some time with him, in and around the Branson area. I’ll be cooking on Friday the 20th and from there forward.
This weekend my husband, Ervin, took me out for a wonderful breakfast and then the day just snowballed! Shopping, sewing, washing/ironing and making a salad for 30 people! It’s been a very full day. I did play a little bit making decoupage Easter eggs, they’re coming along. Then, I bit off another new project. We’ve decided to create a desk for two in our home. I found identical tables to refinish and turn into an L shaped workspace. Hopefully when I get done they’ll look pretty spiffy. For now it’s sanding and refinishing time. This will give me more practice before I take refinishing our main dining table top.
When the realization hit that St. Patrick’s Day is about here I decided to run a column from 2017 that contains directions for making my corned beef and cabbage. I mean the pie is at least green. I also think some terrific bread would go well with these two dishes. Here we go….
First I prepare the corned beef following the package directions with the spices. I place it inside a foil patch, on a jelly roll pan and bake it in the oven. Using a thermometer I would cook it until the thermometer reached 165. I also used very small corned beef briskets so it wasn’t an all-day affair. However if you are cooking a large corned beef it will be an all-day event. Some still swear by the water method and some use both. A 10-15 lb. brisket will probably take 8 hours.
I highly suggest a thorough studying of corned beef before you get underway because the meat needs to reach 160F or higher before the collagen begins to break down. Therefore initially the meat needs to reach that temperature and hold to it for a while. Some still say the best way to do this in the oven, or on top of the stove, in water, with a thermometer.
What do I mean the collagen needs to break down? The brisket cut is a tough pectoral muscle, full of protein fiber, from weight bearing muscles. They are very tough with a web of connective tissues called collagen. Collagen doesn’t even begin to dissolve until 160-180 degrees.
After the brisket is done I allowed it to set and cool before pulling the meat, removing all signs of collagens. The meat would go in a zip lock bag until the day I made corned beef and cabbage. Once again grab aluminum foil and a jelly roll pan. Leaving a large piece of foil for folding, cut the cabbage into 1 inch wedges. Season the vegetable and then layer in the corned beef. (I might add 2-4 ice cubes to this.) Seal the seams and bake the cabbage in the oven. Under an hour and your dinner should be ready. Small potatoes could also be included, if so I would at least cut them in half.
This method will assure you of a good outcome minus all the excessive grease that floats in many corned beef and cabbage presentations. Also remember if the cabbage is overcooked it’s not aiding too much in the lowering of your cholesterol.
If you’re in a bind and have young kids coming over I would do an English/Irish dish called bangers and mash. Get some awesome tasting kielbasa, 5 lbs. of your favorite potatoes, and a head of cabbage. Typically the cabbage is sliced very thin, lightly sautéed and then stirred into the mashed potatoes. You build a hefty amount of mashed potatoes on the center of the plate and lay a banger across the top. A grilled banger tastes even better! For the kids lay a ‘bit’ of cabbage on the side of the plate. For the adults proceed as you desire. Add a green shamrock or two and a green margarita pie and you’ve got a fun night ahead of you.
No recipe, I know it’s odd, but it really didn’t seem fitting. Lots to ponder before your dinner next week. Simply yours, The Covered Dish. www.thecovereddish.com
Surprise! I couldn’t stand ‘no recipe’. So, here’s your ‘green’ dessert. Enjoy, Debbie
Margarita Pie
Crust
1-(9 inch) pie pan, standard, not deep dish
1 1/4 cups finely crumbled pretzels
1/4 cup white granulated sugar
1/4 cup melted butter
Melt the butter and pour it into the pretzel and sugar mixture. You will want to do a very fine crumble using a plastic bag and rolling pin or your food processor. Press crumble mixture into pie pan bottom and sides. Bake in a 350 degree oven for about 12-14 minutes. Remove and allow to cool.
Filling
1 envelope Knox unflavored gelatin, (2 1/2 teaspoons)
1/3 cup thawed limeade concentrate
1 (8 ounce) cream cheese, softened
1/2 cup sugar
1 tablespoon Triple Sec
2 tablespoons Tequila
1 cup milk or half and half
1 medium zested lime
1 (8 ounce) heavy cool whip
Dissolve gelatin in room temperature limeade; then heat in a small saucepan or microwave, bringing to a boil. Set aside and cool, may sit in refrigerator for a few minutes.
Together cream the sugar into the ‘softened’ cream cheese; now add triple sec and tequila and milk or half & half. Incorporate the gelatin/limeade into the cream cheese mixture, blending until smooth. Lastly with a gentle hand turn in the 8 ounces of heavy cool whip and the zest. Spoon into cooled pie shell. Allow the dish to set up for 8 hours or overnight in the refrigerator. The pie could also be frozen if desired. Top with a puff of whipped cream, a slice of lime and a sprinkling of sea salt. May also consider crumbling a few extra pretzels for the top! Serves 8 For large gatherings make two recipes and prepare in a 9 x 13 baking dish. Cover the entire top of the pie with additional cool whip.
