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SAINT PADDY┬┤s DAY

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: SAINT PADDY┬┤s DAY
    Posted: 02 March 2013 at 08:56

THE IRISH FASHION IN MANHATTAN KICKS OFF WITH A GUINESS OR FAVORITE ALE, OR BEER AT THE LOCAL IRISH PUB OR BAR, AND THEN A DINNER PARTY AT HOME ... NO BLARNEY, HOWEVER, LOTS OF CORNED BEEF AND CABBAGE ... OF COURSE, BLOUSES OR SWEATERS AND SHIRTS ARE EMERALD GREEN ... GREAT FOOD AND DRINK, AND SENSATIONAL COMPANY ...

So, what┬┤s on your agenda for the 17th March ?
 
CORN BEEF IS NOT THE SIMPLEST PIECE OF MEAT TO PURCHASE HERE ON THE IBERIAN PENINSULA; THOUGH WE USUALLY ORDER A CORNED BEEF BRISKET FROM EL CORTE INGLÉS PRECIADOS BRANCH DOWNTOWN, AS THEY NOW CARRY IRISH BEEF IMPORTED ...
 
IN MADRID CAPITAL, WHERE NUMEROUS IRISH EXPATS LIVE:
 
To start off with; I always prepare a Smoked Salmon and Horse radish dip ... Here is the delightful recipe:
 
8 ounces of smoked salmon from Scotland or Norway or Alaska or Canada
1 eight ounce package of Philadelphia cream cheese room temperature
1 tblsp. of Horse radish
1 tblsp. of Ali Oli or home made Mayonnaise
1 tblp. fresh lemon juice
2 tblsps. minced fresh parsley
 
1) blend the first 5 ingredients in a FP until the smoked salmon is finely sliced
2) transfer to a crystal bowl and add the fresh minced parsley
3) season with freshly ground pepper ( black, white, rose and green peppercorns )
4) cover and chill until 1/2 hour before serving
5) SERVE WITH CRACKERS, BREAD STICKS AND / OR DARK BREAD SLICES IN A FANCIFUL SHAPE
6) COLD BEERS / GUINESS AND LAGERS ...
 
TO CLOSE, IRISH COFFEE AND DESSERT ...
 
 
IRISH COFFEES:
 
1 cup chilled cream
sugar to taste
2 cups Irish Whiskey
8 tblsps. of sugar or sugar sweetner to taste
6 cups freshly brewed strong coffee
 
1) whisk cream in medium bowl
2) when it is slightly thickened, dip the rims of 4 to 8 glasses into water and then into sugar on the rims
3) pour 1/4 cup Irish Whiskey and 1 /2 tsps ... of sugar into each glass and add the coffee
4) gently dollop the cream onto the surface of the coffee in centre of each glass
5) serve and enjoy
 
*** Note: I do not add sugar to mine; however, this is subjective and one can add as much as they like ... to taste ...
 
Enjoy,
Margi.
 
 
 
 
 
 
 
 
 
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2013 at 09:49
We made our usual corned beef and cabbage, based on this recipe for the corned beef:
 
 
And this recipe for the cabbage/vegetables:
 
 
Both recipes call for beer, and I usually use Killian's Irish Red rather than Guinness; however, this year, I used a local brew called Charlie Russell Red, from Harvest Moon Brewing of Belt, Montana:
 
Quote From Harvest Moon's Website:
 
 
Because the water in Belt is almost identical to the classic Burton water in England, we have brewed a beer very similar to an ale from that region.  Two row pale ale malt combined with hops of a soft, flowery character but not overly aromatic or bitter, combine for an ale to be enjoyed year round.  This ale is red in color and has malt character like amber ale but with the hoppiness of a pale ale.  We're sure it would have been Russell's favorite.
 
Great stuff, and it was very well suited for both the corned beef and the cabbage/vegetables; I'll be using it again next year.
 
The delicious, fork tender, beer-braised corned beef didn't last long and was completely consumed with no leftovers, but we had quite a pile of cabbage and vegetables left over. I reserved both the leftover vegetables and the de-fatted cooking liquids from the corned beef, combining everything together. 
 
The next day, we roasted a chicken, de-boned all the meat, chopped it up and mixed it with the leftover vegetables and cooking liquds, adding one more bottle of Charlie Russell Red. We could have used ham, more corned beef, or anything else, but chicken is what we had, so that's what we used. This made a delicious, well-balanced soup that was slightly sweet from the brown sugar in the corned beef recipe, slightly salty from the corned beef liquids, slightly tart from the vinegar in the vegetable recipe, and full of good, wholesome, filling warmth from the combination of all ingredients - a true success.
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