Friday, March 28, 2008

Some of these events occur in the future

1. I have a job for the summer and I am super stoked. 2. Yesterday was seriously the best day ever. 3. I bought corned beef and company for St. Patrick’s Day and never made it because I joined a Pub Crawl instead. Today is try-to-make-this-meal day and I have included the recipes for your perusal and future use should you choose to trust my culinary skills. Like most of my recipes what follow are compilations of other recipes modified for my good pleasure.

Tonight’s Menu:
Corned Beef and Cabbage (Made following the Ideal or Real World recipe depending on your particular universe)
Horseradish, Chive, and Dill Sauce
Farm Fresh Marbled Rye Bread
Farm Fresh Whole Milk (from a glass bottle)
Dessert- Variations on a Mango

Ideal World Corned Beef and Cabbage:
5-6 Whole carrots cut in large chunks
10-15 Small red potatoes halved
1 Med onion cut in wedges
1 Small Cabbage cut in wedges
1 hunk corned beef (~ 3 lbs)

Enough water to cover the goodness
2 T apple juice

3 Garlic cloves minced
2 Bay leaves crushed (3 small)
3/4 T cracked black pepper corns
1 t Thyme
1 t Paprika
1 t Yellow mustard seeds
½ t Whole coriander
½ t Allspice
¼ t Celery seeds
Pinch of crushed red pepper

Wonk the beef into the crock pot and surround him in with the friendly carrots, potatoes, and onion. Mix the spices with the apple juice and about 2 C of water and pour it over the pot contents. Add enough water to cover the beef and most of the veggies. Cook on high for 2 hours then drop to low heat for 7 hours. Add the cabbage about an hour before you plan to eat (sooner if you like it mushy).
Prep time: about 15 Minutes
Cook time: 9 hours

Real World Corned Beef and Cabbage
(Same ingredients list as Ideal World Corned Beef and Cabbage)

Start preparation at least an hour late because of weird weather causing traffic and talking to your mother. Realize that you left necessary spices at home. Wonk the beef in the crock pot and add the veggies. Add 3 cups of water and turn on high. Make a shopping list (Bay leaves, thyme, paprika, mustard seed, whole coriander, allspice, celery seeds, rye bread, sour cream, chives, whole milk in a glass bottle). Go to Wilson Farms amid hail and rain. Stare at spices for at least 15 minutes. Fail to find yellow mustard seed. Marvel at the size of the snowflakes that are now falling. Discover that pickling spice is primarily mustard seed and coriander. Purchase contents of basket. Walk out of the store into freezing rain. Return to store to purchase a chilly, red tulip and save it from the nastiness. Walk out of store into non-freezing rain that changes to ice pellets half way across the parking lot. Drive home. Place tulip on the window sill between the sprouting white onion and the wee prickly pear cactus. Begin to mix spices. Have an Oh Shit moment over the mustard seed pickling spice dilemma. Dump half of the pickling spice into an empty bay leaf container. Remove the cap from a curry container because it has smaller-than-whole-coriander sized holes. Hold the cap over the now pickling spice container because it is too small to fit securely. Shake mustard seeds and other riff-raff spices into a bowl. Measure out the soloized coriander from the make shift shaker and dump the excess back into the package. Gently shake the bowl containing the remainder of the spices to group the mustard seeds. Tip the bowl slightly to take advantage of gravity and the round properties of mustard seeds. Scoop separated mustard seeds into a 1 t measuring spoon using an inverted ¼ t measuring spoon. Repeat mustard seed separation process until the 1 t spoon is full or madness ensues. Return the riff-raff spices to the original package. Finally add spices to the crock pot two hours after starting the heating process. Eat lunch. Mix sauce to serve with the beef. Type up “improved recipe.” Discover that the tulip is so pleased by its current company and the warmth of the kitchen that it has bloomed. Leave on high for 3 hours total then turn temperature to low. Realize you failed to add the apple juice. Add the apple juice. Add the cabbage just before leaving to pick up your significant other from the train station. Eat when you are too hungry to wait any more.
Prep time: about 2 hours
Cook time: approximately 7 hours

Horseradish, Chive, and Dill Sauce
1 carton (8 oz) of sour cream
1 T prepared horseradish
2 T chopped fresh chives (Use the kitchen shears. It is more fun and faster)
½ t Dried dill
Combine ingredients in a bowl and stir well. Chill. x1 Bonus Multiplier: Return the contents to the sour cream container for storage. (This stuff is really good. I have no clue how it will actually taste with dinner but if it is not a good corned beef pairing is makes one hell of a good veggie dip.)

Variations on a Mango
2 Large Ripe Mangos
.:I will get back to you with the rest of the details when I figure out what the hell I am actually going to do:.