Happy St. Patrick's Day everyone!
Anyone who knows me, knows that St. Patrick's Day is my favorite holiday! I am not much of a beer drinker, but am a huge fan of Guinness. I especially love a shot called the Irish Car Bombs, which consisits of Guinness, Bailey's Irish Cream and Jameson Irish Whiskey. We always get together with family and friends to have a St. Patrick's Day feast. If someone were to ask me what I would want my last meal to be, this would be it! Seriously! Maybe it's because I never had corned beef growing up and the first time I had it was five years ago. Our feast usually consists of some staples, like the corned beef, horseradish cream, irish soda bread and honey butter, my infamous Irish car bomb cupcakes and of course lots of Guinness. Mr. Pea and I have tried to corn our own beef brisket before, but if you ask me it isn't worth the effort! There are two places in Milwaukee that I would recommend to get corned beef, If you are going to make it yoursef then go to Ray's Butcher Shoppe on the south side of Milwaukee, if you want to avoid the hassle and have someone else do the cooking then I suggest Benji's Deli. Benji's Deli is the the best Jewish Deli in Milwaukee hands down, and you know how I feel about my Jewish Deli's- love them, best food ever if you ask me. One of the reasons I love them so much is that they make a corned beef sandwhich, called the Gonzo, which is basically a Rueben minus the saurkraut (and I absolutely hate saurkraut). So this year, since St. Patrick's Day landed on a Monday, we decided to pick up some corned beef and rye bread and make our own Gonzo Paninis (isn't every sandwhich better as a panini???).
Well, cheers everyone and enjoy some of these delicious recipes!
Corned Beef and Cabbage
3 Pound(s) corned in brine beef brisket
2 bay leaves
2 Teaspoon(s) black peppercorns
4 whole berries allspice
2 whole cloves
2 Pound(s) (1/2 head cut into 8 pcs) green cabbage
1 1/4 Pound(s) (8 small) halved red potato
6 peeled quartered carrot
1 quartered yellow onion
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid, add water/beer to cover plus one inch, bay leaves, peppercorns, allspice, cloves and onions. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
If there is room in the pot, parboil the potatoes and carrots, then add the potatoes, carrots and cabbage to the pot in the last 20 minutes of cooking.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage, carrots and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the vegetables to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
Corned Beef, sliced thick (1/8 lb)
1 Tablespoon Thousand Island dressing
1/4 Cup of Coleslaw
A piece of Swiss Cheese
Rye Bread (Miller's Marble Rye is my favorite)
Place ingredients in between two slices of Rye bread and heat on panini press for 3 minutes.
So I have definitely been in a pie mood lately, I blame Mr. Pea for getting me the pie plate and cookbook for Christmas. So for dessert this year, instead of the old dstand by Irish Car Bomb Cupcakes, I turned those cupcakes into a pie. I made a Guiness Chocolate Silk Pie with Bailey's Irish Cream Whipped Cream- yup I went there, just when you though cupcakes were boozy, they have nothing on this pie.
Guinness Chocolate Silk Pie with Bailey's Whipped Cream
2 Cups flour
1 teaspoon salt
3/4 cup plus 2 tablespoons Crisco
5 tablespoons ice cold water (may need more, it shouldn't be dry and it shouldn't be wet- it should hold together nicely)
1/2 cup heavy cream (just to brish onto the surface, you won't need all of it.
Add all ingredients to a bowl, except for the water and use pastry blender or your fingers. Add the ice cold water little by little you may need a little more, just don't add too much and don't overhandle the dough, it should come together and then wrap it up in plastic wrap and place it in the fridge for 1 hour before rolling it out.
Roll out and place in pie plate, brush with heavy cream and cook in oven at 425 degrees for 15-20 minutes it should be a golden brown color.
3/4 Cup of sugar
3 1/2 tablepoons cornstarch
1/8 tsp. salt
2 1/2 Cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
3 ounces chopped unsweetened chocolate
1 Cup Guinness Stout
In a mediaum saucepan whick together sugar, cornstarch and salt. Whisk in the milk, Guinness and egg yolks until they are combined. Place the mixture over medium-low heat, constantly whisking and scraping the sides of the pan. When the cream begins to bubble and thicken add in 1 tablespoon of the butter at a time, when butter is mixed in add the vanilla. Finally, add the chopped chocolate a little at a time, to give each batch a chance to melt into the filling. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens. Pour into Pie shell and place in fridge, make sure completely cool before adding the whipped cream topping. Also, it is best to leave n the fridge over night to set up before adding the whipped topping.
Bailey's Whipped Cream Topping:
2 Cups Heavy Cream
1/4 Cup confectioner's sugar
1 teaspoon vanilla
3-5 tablepoons of Bailey's Irish Cream (depends on how boozy you want it)
Place mixing bowl in freezer for 15 minutes prior to mixing. Add heavy cream and mix in a stand mixer on medium-high until thickens, add the sugar and let it incorporate and thicken more. Then add the vanilla and as much Bailey's Irish Cream as you desire (I think 3-5 Tablespoons is enough).
Enjoy and Happy St. Paddy's Day from Mr. and Mrs. Pea!