Category — Difficulty: Easy

I may not be Irish, but I can cook a mean corned beef. My method might be a little different than yours, but once I explain why I cook my corned beef the way that I do, you might just get it. It makes sense.

How many people boil their corned beef? Why? When you boil something, whatever flavor was in that meat, just seeped out into the water. Yes, that might be good to flavor your potatoes and cabbage, but really your focus is the corned beef, everything else is just a filler. So read below to find out my method, it may seem strange, but I’ve never had any complaints.

Corned Beef ala Jurczak (Yes I’m Polish)

1. Follow cooking times on the corned beef package, but add 1 hour.
2. Open up your corned beef and trim any excessive fat. Your corned beef needs some fat so don’t get too crazy.
3. Find the biggest pot with a lid that you have.
4. Take your corned beef and wrap it in aluminum foil, forming a tight seal. Repeat with a second layer.
5. Place your corned beef(s) and put it in your large pot.
6. Cover corned beef(s) with water, about 2-4 inches above the corned beef. Add 1 tablespoon of salt.
7. Put on stovetop and follow cooking instructions on corned beef package, but don’t forget to add an addition hour. Be sure to put the lid on.
8. During that last hour is when you will add the potatoes and cabbage.
9. After cooking is complete, remove the potatoes and cabbage, dump out all of the water and let corned beef rest for about 30 minutes before cutting.
10. Cut the corned beef against the grain and serve!

You will find that the cabbage and potatoes will taste like cabbage and potatoes and not corned beef water. The salty corned beef and the mellow, sweet taste of the cabbage and potatoes is a perfect contrast. Follow these simple instructions and you will have a perfect corned beef every time!

Cakes:
2 tilapia filets
1 can crab
1 egg
½ cup fresh bread crumbs
2 tablespoons diced onion
Salt and Pepper

Sauce:
½ cup Mayonnaise
1-2 Tablespoons Szechuan Sauce (found in Asian isle at the food market)
Juice of ½ of lime
Dash of salt

Dice up Tilapia as if you were dicing it for tuna tartar (very small dice). Put in a a mixing bowl along with the crab. Remember quality counts, so the better the fish, the better your results are. Add the bread crumbs and onion as well. In a separate bowl, beat the egg and add to the mixture. Add salt and pepper at this time too. Gently mix the ingredients and make them into patties for pan frying.

Heat up a medium to large skillet on medium-high heat. Spray pan with cooking spray and add patties. Cook for 2-4 minutes on each side depending on the size. I typically cook the first side a little longer than the second side so that it gets a good sear and it doesn’t fall apart when you try to turn it over.

Sauce:
Mix all ingredients together adding more Szechuan sauce if more heat is desired.

Serve over your favorite greens, or serve it on some crusty bread or just serve as is with some sliced avocados.

4 tablespoons butter or margarine
1 tablespoon olive oil
1 flank steak (about 1-1/2 lbs.)
3 tablespoons dry vermouth or dry white wine
1 tablespoon Dijon mustard
¼ teaspoon Worcestershire
1-1/2 tablespoon capers, drained well (I use more because we love capers)

Melt 1 tablespoon of the butter with the oil in a wide frying pan over medium heat. Place meat in pan and cook, uncovered; until meat is browned on both sides but still pink in center when slashed (5 to 6 minutes total).

Transfer meat to a carving board and cover loosely to keep warm. Over low heat, melt the remaining 3 tablespoon butter in pan drippings. Mix in vermouth, mustard, Worcestershire and capers; stir briskly to blend. Cut meat across the grain into thin slanting slices. Spoon sauce over meat.

Makes 4 servings.

Kathryn’s cooking it up…again.  I haven’t stopped cooking, I’ve just stopped blogging, mostly out of laziness.  I’m trying to shake off the winter blues and dive into summer, immediately! So to anyone who is still following me, let me know what you want to see on my blog this spring!

Summer is knocking on the door, and being the Midwesterners that we are, I’m sure some of you have already sparked up your grills, including myself.  I think I’d like to discuss grilling tips and recipes to follow.  Comments, suggestions, criticism always welcome!

2 tablespoons butter
2 tablespoons olive oil
8-12 ounces sweet Italian sausage cut into bit sized coins
½ cup diced (1/2-inch) eggplant
½ cup diced (1/2-inch) zucchini
½ cup diced (1/2-inch) red bell pepper
¼ cup chopped onion
3 cloves of garlic, minced
1 cans (28 ounces) Italian plum tomatoes, petite dice
2 tablespoons chopped fresh parsley or 1 tablespoon dried
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried
Cayenne or black pepper, if you like heat
½ cup grated mozzarella cheese
¼ cup Parmesan cheese

1. Melt the butter with the oil in a nonstick pan over medium-low heat. Add the sausage meat and warm for 5 minutes, reserve in a separate dish, leaving fat in pan.

2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.

3. Spoon the mixture into an 8×9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella and Parmesan cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.

I came across this classic dish while reading a magazine. It’s so simple, but so delicious. Try it out tonight. The key here is quality ingredients. So please, NO CHEESE OUT OF A GREEN CAN.

3/4 pound linguine
1 cup grated pecorino cheese
2 tablespoons unsalted butter
2 teaspoons coarsely ground smoked or regular peppercorns
Salt

In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.

Recipe is courtesy of Cooking Light Magazine, June 2009.

Try these out this Labor Day. It may be the last time you fire up the grill for the season. Though we haven’t had much heat this summer, this recipe will heat up your senses!

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder Chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Ingredients:

1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro

Preparation:

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Yield
16 servings (serving size: 2 pepper halves)

Nutritional Information
Calories: 84 Fat: 4.8g (sat 3.1g, mono 1.2g, poly 0.2g) Protein: 7.1g Carbohydrate: 3.5g
Fiber: 0.9g Cholesterol: 11mg Iron: 0.6mg Sodium: 334mg Calcium: 117mg

Jill Hough, Cooking Light, JUNE 2009

This recipe below is courtesy of Cooking Light Magazine June 2009.

The vitamin C from lemon juice aids iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.

Ingredients:
1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.

Nutritional Information:
Calories: 208 Fat: 10.5g (sat 1.3g,mono 6.7g,poly 1.2g) Protein: 6.3g Carbohydrate: 25.4g Fiber: 7.1g Cholesterol: 0.0mg Iron: 2.2mg Sodium: 332mg
Calcium: 59mg

Yield
6 servings (serving size: 1 1/4 cups)

2 tablespoons Flour
3 tablespoons Sugar
2 tablespoons Unsweetened Cocoa
1 large egg
2 tablespoons Milk
2 tablespoons Vegetable Oil
2 tablespoons Chocolate Chips
Small splash of Vanilla Extract

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again. Put the mug in the microwave and cook on high for 2 minutes. The cake may rise over the top of the mug, but don’t be alarmed!  Allow to cool a little, and tip out onto a plate if desired.

With the summer coming to an unfortunate close, my taste buds are craving warm, comforting soup.  Who doesn’t enjoying a bowl of soulful goodness?  Soup can be so versatile to your mood or taste buds.  Whether it is a bowl of spicy chili during a football game or a creamy bowl of chicken dumping soup on a rainy day, soup can soothe your mood and your cravings.  My next few posts are going to be a variety of soups of which I’ve made or have been given recipes for.  Some are my favorite soups are those of Giada De Laurentiis and Ina Garten (Food Network).