St Patrick’s Day drinks and feast
Happy St Patricks Day 2021
How did you spend yours? I know depending on what city
you live in and also on where you stand in your beliefs
on Covid Safety.. it may have been very different this year.
I have always wanted to go out for St Patricks Day but most years I didn’t or couldn’t budget to do so!
Go figure now that my life is at a point where I actually can, its not particularly wise to.
I made 3 drinks.
Guiness Stout Beer with Green coloring in the foam.
Svedka Vodka with Sprite Ginger with Green Coloring. Garnished w cilantro and lime.
Baileys Irish Cream with green coloring.
For our feast:
Slow cooked for 6 hours Corned Beef Brisket (2 of them). I marinated in Apple Cider Vinegar,Balsamic Vinegar,Tumeric,
Garlic, Salt, A little Old Bay and the Usual Seasoning. I marinated overnight.
Then I placed them in my large slow roaster pan. Along with Fresh dill and rough chopped onions, green peppers, carrots,fennel root and green onion and
regular onion. Added white vinegar. Also the two packets that came w the two briskets and more garlic.
Covered in lid and cooked for 6 hours alternating between 350 and 250 degrees respectfully.
I bought some Ciabatta Rolls sliced down the middle and used green dye and spinach to create shamrocks on each half.
Baked till toasted. Served with my “green tye dye” soft fried eggs!
We continued the green theme with buttery,garlic filled GREEN and I mean green bright mashed pototoes. I used my food
processor so they were super smooth and silky, put in a few drops of green dye. Use less drops for a lighter green, OR
color using something like spinach for a lighter green.(sauteed spinach of course)
Salted the potatoes with Black Truffle Salt.
I also roasted a split green poblano pepper, and some DELICIOUS brussel sprouts. Then pan fried some large brocolli florets.
(smoked paprika,salt and butter on all the above)
Lastly I sweated down some chopped mushrooms and spinach to go on top the green mashed pototoes.
We had lots of GREEN, so lets hope for a super lucky Spring. Full of great finances and happiness and prosperity.
Hopefully I find more than one pot of gold..lol!
Extra! I used some more Ciabatta roll, and made spinach and eggs with corned beef brisket for breakfast the next morning. Drenched in Capital
City Mambo Sauce!
Delicious!
A TRUE CHEF DOESN’T WASTE LEFTOVER YOU REPURPOSE AND MAKE ANOTHER DISH WITH THAT GOODNESS!
Yummy!
This weekend Ill be creating the CHICKEN BOX SUB AND VIDEO WILL GO UP.
THIS IS THE STAR OF THE BALTIMORE MARYLAND TRIP MENU!!!!
Enjoy!
Chef Char
(great meats and produce by way of #bufordfarmersmarket #doravillega
How did you spend yours? I know depending on what city
you live in and also on where you stand in your beliefs
on Covid Safety.. it may have been very different this year.
I have always wanted to go out for St Patricks Day but most years I didn’t or couldn’t budget to do so!
Go figure now that my life is at a point where I actually can, its not particularly wise to.
I made 3 drinks.
Guiness Stout Beer with Green coloring in the foam.
Svedka Vodka with Sprite Ginger with Green Coloring. Garnished w cilantro and lime.
Baileys Irish Cream with green coloring.
For our feast:
Slow cooked for 6 hours Corned Beef Brisket (2 of them). I marinated in Apple Cider Vinegar,Balsamic Vinegar,Tumeric,
Garlic, Salt, A little Old Bay and the Usual Seasoning. I marinated overnight.
Then I placed them in my large slow roaster pan. Along with Fresh dill and rough chopped onions, green peppers, carrots,fennel root and green onion and
regular onion. Added white vinegar. Also the two packets that came w the two briskets and more garlic.
Covered in lid and cooked for 6 hours alternating between 350 and 250 degrees respectfully.
I bought some Ciabatta Rolls sliced down the middle and used green dye and spinach to create shamrocks on each half.
Baked till toasted. Served with my “green tye dye” soft fried eggs!
We continued the green theme with buttery,garlic filled GREEN and I mean green bright mashed pototoes. I used my food
processor so they were super smooth and silky, put in a few drops of green dye. Use less drops for a lighter green, OR
color using something like spinach for a lighter green.(sauteed spinach of course)
Salted the potatoes with Black Truffle Salt.
I also roasted a split green poblano pepper, and some DELICIOUS brussel sprouts. Then pan fried some large brocolli florets.
(smoked paprika,salt and butter on all the above)
Lastly I sweated down some chopped mushrooms and spinach to go on top the green mashed pototoes.
We had lots of GREEN, so lets hope for a super lucky Spring. Full of great finances and happiness and prosperity.
Hopefully I find more than one pot of gold..lol!
Extra! I used some more Ciabatta roll, and made spinach and eggs with corned beef brisket for breakfast the next morning. Drenched in Capital
City Mambo Sauce!
Delicious!
A TRUE CHEF DOESN’T WASTE LEFTOVER YOU REPURPOSE AND MAKE ANOTHER DISH WITH THAT GOODNESS!
Yummy!
This weekend Ill be creating the CHICKEN BOX SUB AND VIDEO WILL GO UP.
THIS IS THE STAR OF THE BALTIMORE MARYLAND TRIP MENU!!!!
Enjoy!
Chef Char
(great meats and produce by way of #bufordfarmersmarket #doravillega
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