Thursday, March 17, 2011

Corned Beef on the Stovetop

One of my greatest frustrations is that I make food overly complex and difficult. I invest too much prep time for meals that are tasty, but not worth the extra hour or two it took me to pull it together. I'm not cooking for gourmets, nor am I one myself. So this year I will improve my ROI by blogging more simple meals. And remember to record the oven temperature.

3.5 LB Corned Beef Brisket ($1.88/Lb 2011)
1/2 bottle of Guinness (widget bottle)*
Cover Brisket with water.
Add flavor packet + pepper corns (bay leaf?)
Bring to a boil, Skim foam, then reduce to low and simmer for 50 min/lb.

1Hr before dinner (D-60)
Peel and quarter potatoes, peel and cut carrots, Slab the cabbage

Bring a pot of salted water to a boil, boil the cabbage for 30 min drain and cover
Remove beef, ADD potatoes and carrots to the crockpot return to boil for 20-30 min.
BROIL the Beef for 5 min to crisp the top, Remove and let sit for 20-30 min

Serve with mustard.

* No honest Irishman would waste a whole bottle of Guinness cooking. half to the roast, half to the cook! The widget bottle and the widget can are not as bitter as the stubby bottles (aka Guinness Export).

Wednesday, March 16, 2011

Boneless Breast of Chickens

I don't like them because I can never get them right unless I stir fry them...

Cut into 1 1/2" strips.
milk em
bread em
bake em at 375/400 for 15-20 minutes

Cut into 1 1/2" strips.
coat lightly in pesto in a baking dish
cover with foil
bake for 15-20 min at 375