A story about the love of the sea and good friends
http://pammcmurtry.tumblr.com/post/78972691256/mer-of-a-mer-mades-tale
A Mermade’s Tale
Happy St. Patrick’s Day
GLAZED CORNED BEEF
This is so tasty, you may never go back to old-school corned beef.
Preheat oven to 350. Place fat side up in a baking pan
1 corned beef brisket, rinsed, don’t use the spice packet
Cover with foil, bake for 2 1/2 hours or until fork-tender. Drain, score with a knife, stud with
whole cloves
baste with
ginger ale
brush on glaze, return to oven and bake for 30 – 40 minutes uncovered. Let cool for 15 minutes,
slice across the grain
1 corned beef brisket, rinsed, don’t use the spice packet
Cover with foil, bake for 2 1/2 hours or until fork-tender. Drain, score with a knife, stud with
whole cloves
baste with
ginger ale
brush on glaze, return to oven and bake for 30 – 40 minutes uncovered. Let cool for 15 minutes,
slice across the grain
BROWN SUGAR MUSTARD GLAZE
Stir together
1/2 C prepared mustard
1/2 C + 2 TBSP brown sugar
DIJON-BUTTERED CABBAGE
Cut in half, remove core and cut into 1/2″ slices
1 medium head of cabbage
Steam covered for 6 to 8 minutes until crisp-tender, drain, drizzle with Dijon butter and season
with sea salt and pepper.
DIJON BUTTER
Melt
1/2 C butter
Stir in
2 1/2 TBSP Dijon mustard
LEPRECHAUN TREASURE DESSERT
The leprechauns keep this hidden until the end of the meal for good reason. You might wish to dig out a Halloween cauldron to serve this dessert sprinkled with gold (chocolate) coins; this treasure has layers of rich chocolate goodness. You may wish to make your own or buy these ingredients:
1 pan of brownies (9″ x 13″ size)
1/2 gallon good-quality mint and chip ice cream
fudge sauce
whipped cream
shaved chocolate
BROWNIES
Bake brownies according to package directions, then cool and break into large chunks
FUDGE SAUCE
Warm in a sauce pan
1 1/2 C heavy cream
Add and stir until melted
16 oz. milk chocolate chips or chocolate bars
1 tsp vanilla
WHIPPED CREAM
In a chilled bowl, whip until soft peaks form
1 1/2 C heavy cream or whipping cream
1/4 C powdered sugar
1 1/2 tsp vanilla
ASSEMBLE LEPRECHAUN TREASURE DESSERT:
In a cauldron or other container layer:
brownies
fudge sauce
ice cream
brownies
fudge sauce
ice cream
fudge sauce
whipped cream
Sprinkle with shaved chocolate and serve with gold coins
Thank you Beth for posting this delicious recipe on Mint.com!
https://www.mint.com/blog/how-to/beyond-green-beer-9-shamrock-inspired-st-patricks-day-recipes-0314/
Don’t forget to join Kim Power Stilson and me on March 17th at 3 p.m. Eastern as we talk about all things Irish. Did you know the Irish once saved civilization? Here’s your link: http://www.byuradio.org/listen
Archimedes’ Pizza for Pi Day
For all you neo-classic Greek enthusiasts who live for Pi Day 3.14., here is a recipe I invented to pay homage to the great Archimedes and his discovery of pi (pizza that is.)
GREEK (PIZZA) PI
The number and symbol for pi are credited to the Greek genius Archimedes who lived in the third century. This Greek pizza entree for Pi Day is a tribute to the brilliant man, whose last words were “Don’t disturb my circles.”
Preheat oven to 400°. In a large mixing bowl stir together
2 C hot water
2 TBSP sugar
2 TBSP yeast
Leave in a warm place until foam covers the surface. While the yeast is rising, lightly grease two 10” x 15” rimless cookie pans with olive oil, set aside. When foam covers the surface of the yeast/water mixture, add
4 C. bread flour
2 C. whole wheat flour
1 TBSP salt
1 TBSP olive oil
Mix until a smooth dough is formed, Divide in half. Divide each half into thirds. Make a pi symbol π and place one on each baking pan. Flatten the dough with your hands. Let rise until you can make a dent in the dough and it doesn’t puff up. Add
roasted garlic Alfredo sauce
shredded mozzarella cheese
Add any of your favorite Greek toppings:
roasted chicken
red onion rings, thinly sliced
julienne spinach leaves
pepperoncini slices
Kalmata olives, sliced
sautéed mushrooms
marinated artichoke hearts
basil pesto
tomatoes, quartered
Top with
crumbled Feta cheese
Bake at 400° for 20 minutes or until the edges are golden brown.
Serve with a salad of sliced cucumbers, pepperoncini, mushrooms, spinach, sliced red onion, Kalmata olives and tomatoes dressed lightly with Greek salad dressing.