CORNED BEEF

I use the pre-brined stuff.  There are several brands.  Cook's is my favorite.  It has just the right amount of fat and taste really good.  Boar's Head taste great, but doesn't have much fat.  You really get more edible meat with the BH, so it's worth the extra $ you spend on it.

Alton Brown has a great recipe available online.  It is very time consuming.  You must first trim the brisket, then allow it to brine in your refrigerator for  10 days.  I don't have space in my 'frige to spare for 10 days.

Simply follow the instructions on the bag.  I put my potatoes, carrots, and onions in with an hour and a half left in my cooking time.  Add the cabbage in the last thirty minutes.  Time it out 50 minutes per pound ( including the veggies ) at 275 degrees.  Always let it rest for 30 minutes before slicing.  Separate the beef and veggies while storing.

REUBEN

The reuben is one of my favorite sandwiches.  It should be in a category all on it's on.

Layer :  sliced rye bread - GOOD rye bread with seeds, New York seems to have some really good rye.

             Swiss cheese slice - no preference, just not Swiss/American

             sour kraut - Boar's Head is mid range price and very tangy

             1000 island dressing  - Wishbone lite is what I use

             6 oz fresh, homemade corned beef

             Swiss again

             sliced rye bread again

Griddle to golden brown on each side.  If you using cold products, heat them first.

Serve with potato chips, or potato salad.  Dill pickle on the side.

WHITE BEAN AND GREENS (soup or side)

2 Tbl olive oil
1 bay leaf
2 cloves of garlic, chopped
1/2 tsp crushed red pepper
1 small onion, chopped
1 1/2 pounds of greens (collard, kale, or mustard)
3/4 tsp salt
pepper to taste
2 (15oz) cans of cannellini beans, drained and rinsed
1 can rotel, mild
2 cups of chicken broth


Sautee the onions and garlic.  Add greens for 4 minutes, then add everything else.  Boil for 25 -30 minutes, until greens are soft. 

COCONUT MACAROONS

7 oz flaked coconut
1/3 cup sugar
3 Tbl flour
sprinkle of salt
3 egg whites
1/2 tsp almond extract
1/4 cup almond slivers (optional)
4 oz melted semi-sweet chocolate chips (optional)
maraschino cherries, cut in half (optional)

Preheat oven to 325 degrees.  Mix the ingredients (except chocolate and cherries).  Spoon, golf-ball sized, on to a greased and floured baking sheet.  Top with cherry half.  Bake for 20 minutes. Makes a dozen and a half.  When cooled, dip in chocolate, if you like.

GORGONZOLA CHICKEN PASTA

1 pound of chicken, cooked, cubed 1"
1 pound of penne pasta
1/2 pound of Gorgonzola (or blue) cheese
1/2 pound of cooked ham, cubed 1"
3 cups of fresh spinach, big chop ( or canned peas)
sprinkle of garlic powder
pinch each to taste: sea salt, black pepper, crushed red pepper
1 cup of milk

Boil pasta according to label directions.  Heat everything, but spinach, in a large pan until it simmers.  Stir in warm pasta, then toss in spinach.Garnish with a sprinkle of parsley. Serve with crusty bread.

This was a special from Howley's in West Palm Beach that I changed to my liking.

MY IDEA OF GOOD MEAL

This was my dinner for tonight.  I would like to think I was celebrating something special, but it's just simply another day.

Fillet Mignon cooked rare, topped with softened Feta cheese.  Sauteed spinach - butter, shallots, garlic, S&P.  Sauteed peppers.  Big-A** baked potato, topped with butter, cheddar cheese, scallions, and sour cream.

I guess I'll have some coconut pudding for dessert, later.

CHORSCUITS (chorizo and cheese biscuits)

2 1/2 cups Bisquick
1/2 cup sour cream
1/4 milk
sprinkle of garlic
1 Tbl butter, melted
1 pound loose chorizo, cooked, drained well
1 cup shred cheddar

Preheat oven to 450 degrees.  Combine all ingredients.  Drop on to oiled baking sheet.  Bake 12 - 14 minutes.