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I AM COOKING CORNED BEEF CABBAGE AND SODA BREAD FOR SUPPER

The world's first St. Patrick's Day parade was held in Boston in 1761, organized by the Charitable Society. The first recorded parade[5] was New York City's celebration which began on 18 March1762 when Irish soldiers in the English military marched through the city with their music.[6] The New York parade is the largest, typically drawing two million spectators and 150,000 marchers.[7] The predominantly French-speaking Canadian city of Montreal, in the province of Québec has the longest continually running Saint Patrick's day parade in North America, since 1824;[8]shamrock, in one of its corners. Ireland's cities all hold their own parades and festivals, including Dublin, Cork, Belfast, Derry, Galway, Kilkenny, Limerick, and Waterford. Parades also take place in other Irish towns and villages. The St. Patrick's Day parade in Dublin, Ireland is part of a five-day festival; over 500,000 people attended the 2006 parade.

Corned Beef and Cabbage

INGREDIENTS

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienned
• 1 large head cabbage, cut into small wedges
  

DIRECTIONS

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
4. FROM http://allrecipes.com/Recipe/Corned-Beef-and-Cabbage-I/Detail.aspx
   

Real Irish Bread DOES NOT HAVE RAISINS!

"If your "soda bread" has raisins, it's not "soda bread! It's called "Spotted Dog" or "Railway Cake"! If it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread." All are tasty, but not traditional Irish Soda Bread!" http://www.sodabread.info/

White Soda Bread

4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk

Method:

Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.

In a large bowl sieve and combine all the dry ingredients.

Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

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Labels: IRISH

BlueBerry Cake

Labels: blueberry

On a day trip to Charleston SC, i ate at one of my Favorite restaurants in America, its called jestines Kitchen, Southern food with lots of soul! its at 251 Meeting street corner of Wentworth, there phone is 843-722-7224, Sweet Ice Tea is called "table wine" and with selections like fried green tomatoes, corn fritters, shrimp or oyster po-boys, seafood, fried chicken, corn bread, okra, You can See why i love it so,

I had Pecan fried chicken breast sandwich and fried okra, my friend had a grilled turkey and provolone sandwich, both were great! the turkey is a big solid piece of turkey breast and a thick slick of cheese! the Cost is Inexpensive. Be sure to go to Charleston Harbor before sunset and watch the dolphins play.



For a sweet treat on go to Cupcake at 433 King Street great cupcakes! flavors like red velvet, carrot, smores, pumpkin spice!

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Labels: charleston, cornbread fritters, cupcakes, fried chicken, fried okra, jestines kitchen

Would you like lemon with that....

Labels: dirty lemon, food, food service, germs, lemon

Different People been after me for some time now to go to Some "Full Moon Party" at a Umi or Uni, turns out its Umi Pacific Grille And its cool! Has a very big city feel, the Dining room is vast, with floor to celing silk room deviders, so it give a private feel to each part of the room, our table was for 10,it was behind black silk, it felt like we had our own private room, The service was great, very well trained staff, I tried the Lobster wanton puff thingys, they were good, served with a 3 sauce set up nicely presented , then i tried the duck spring roll, it was a duck spring roll on watercress, had a good amount of duck in it, great flavor, the duck pieces were a bit large, i prefer mine more Peking style. The buffet, they offer only on Full Moon Party Nights, was nice spread, looked cruise shippish..... had a pork fried rice everyone at our table agreed was the winner, a sweet potato,"or for you Yankees a yam" and onion dish that was unusual and good. I plan to go back for dinner, they had a great wine selection, and the sushi list was to die for, the dinner menu looked like an adventure so i look forward to going back.
or the Full Moon Party they have fire eaters and a few DJ's , a calypso steel band, it was wild i got some video of the fire eaters

Labels: fire, full moon, sushi, umi, Umi Pacific Grill Full Moon Party. fireeater

"51 ounces Sea Watch chopped sea clams (drain and reserve juice)
Enough Pastry dough (frozen)
2 cups Potatoes (diced)
1 cup Carrots (diced)
2 cups Celery (diced)
1 cup Onions (diced)
2 cups Clam juice
1 ounce Cream Sherry
3 sprigs Thyme (fresh leaves only)
2 tablespoons Butter
2 tablespoons Flour (all purpose)
4 ounces Heavy Cream
Salt and pepper to taste



DIRECTIONS
Place clam juice, veggies, thyme, sherry and a pinch of salt and pepper into a small soup pot. Cook until potatoes are soft. Reduce heat and add cream and butter. Sift one Tbsp of flour over the mixture and stir in completely, if necessary, sift the second tablespoon over mixture to reach a thick consistency (stand up). Add clams and let simmer until clams are heated through and filling is stiff. For individual servings cut pastry dough to fit ramekins and pre-bake dough according to instructions. Fill ramekins with the filling and place pre-bake dough on top. Place in a 350 degree oven for 5 minutes and let heat together."

Kung Pao Chicken Lollipops: "Kung Pao Chicken Lollipops
From: executive Chef Chris Yeo, Sino Restaurant & Lounge. San Jose, CA. Yield: varies.
1 lb. chicken drummettes, Frenched
Marinade:
1 Tbsp. soy sauce
1 tsp. Chinese rice wine or dry sherry
2 tsp. cold water
2 tsp. cornstarch
Sauce:
2 Tbsp. dark soy sauce
1⁄2 cup light soy sauce
2 Tbsp. black or red rice vinegar, or red wine vinegar
2 Tbsp. chicken broth or water
1⁄2 tsp. granulated sugar
1⁄2 cup oyster sauce
few drops of sesame oil, as needed
1 tsp. cornstarch + 1 tsp. water for dredging, cornstarch
1⁄2 cup Hunan Chili Sauce, or as desired
1⁄2 cup skinless, unsalted peanuts, ground
for deep-frying, oil
Place chicken drummettes in a large container or bowl. Mix all ingredients for marinade, and mix into chicken. Marinate chicken for 30 minutes.
In a saucepan, mix all ingredients for the sauce, except cornstarch, and bring to a boil. Combine the cornstarch and water and drizzle into the hot sauce. Simmer until slightly thick and turn off heat.
Heat the oil for deep-frying to between 360°F and 375°F. remove chicken from marinade and lightly coat with cornstarch. Place chicken into fryer or wok, and deepfry for about 5 minutes or until chicken is golden brown and cooked through. remove chicken from oil and drain either on a towel, or in the basket.
Place drained chicken and sauce into a large bowl and toss to coat. Place chicken lollipops on a platter and garnish with ground peanuts and chopped scallions."

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