Happy St Patrick’s Day everybody!!! Drink some green beer and have some corned beef, cabbage and potatoes for me. #2014SaintPattiesDay

A Simple Corned Beef & Cabbage Recipe

By JULIEVR from babble.com

Corned beef and cabbage is a pretty traditional St. Patrick’s Day meal – and a perfect midwinter feast, when there’s not much in season yet but there are still potatoes and carrots in cool storage. I had been noticing corned beef brisket in the meat section of the grocery store for years, idly thinking it would be something my Ukrainian (and carnivorously salt-loving) husband would like, but not really knowing what to do with it. It turned out to be brilliant for the slow cooker – all I did was upend the package into the pot, cover it with water, and set it for 6 hours. At that point we pulled the brisket out of its broth and set it aside, added some baby potatoes, chunked carrots and wedges of cabbage to the broth – this is also called New England Boiled Dinner – and cranked the slow cooker up to high to cook them. Alternatively you could cook the brisket on the stovetop, or pour the broth into a pot and do the same thing – you wind up with these fantastically salty, seasoned veg to go with the meat.

Corned Beef & Cabbage

2-3 lb corned beef brisket
4 large or 10 new potatoes, thin skinned, quartered if large
3 carrots, peeled and cut into 2-inch pieces
1 small head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Cover pot and bring to a boil, then reduce to a simmer. Simmer for 45 minutes per pound, or until tender. Alternatively, do the same on low in a slow cooker for 6-8 hours.

Add potatoes and carrots and cook until the vegetables are almost tender; add cabbage and cook for 10 more minutes, until everything is tender. (If you’re using a slow cooker, remove the meat and let it rest; add the vegetables to the broth, turn it up to high and cook for 20-30 minutes, until the veg are tender.) Pull the meat apart with forks or slice it across the grain; serve with the vegetables, covered in broth. Serves 8.

http://www.babble.com/best-recipes/a-simple-corned-beef-cabbage-recipe/

BBQ Turkey Meatloaf Recipe by Gina and Patrick Neely of Food Network

My mother made this with the following recipe from Gina and Pat Neely,Tennessee restaurateurs from the Food Network (see photo below). It was quite yummy. We had it with broccoli and corn of the cob for dinner this evening.


Ingredients
1 tablespoon Neelys' BBQ Seasoning, recipe follows
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs
Directions
Preheat the oven to 350 degrees F.

In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.

In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.

Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.

Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.

Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Read more at: http://www.foodnetwork.com/recipes/neelys/bbq-turkey-meatloaf-recipe/index.html?oc=linkback
http://www.foodnetwork.com/recipes/neelys/bbq-turkey-meatloaf-recipe/index.html

Shitto(Ghanaian Hot Sauce Condiment)

We made this sauce with tomatoes,ground smoked fish,ground dried shrimp,beef bouillon powder,onions,ginger,ground habenero pepper and canola oil. There's a link to a recipe at the end of this post.
Shitto,Shitor Din, commonly called Shito is the word for pepper in the Ghanaian native language (Ga) of the capital Accra. Whilst the word for pepper is different for each of the Ghanaian native languages, the word 'Shito' is widely used as the name for the hot black pepper sauce ubiquitous in Ghanaian cuisine.
Shito sauce consists primarily of fish oil and/or palm oil, ginger, dried fish, prawns and/or crustaceans, tomatoes, garlic, peppers and spices. The blend of spices and fish differs between different regions and villages.
http://goodcook.blogspot.com/2006/09/my-recipe-for-shitor.html

Whatever happened to spoonbread? Can't find the mix in the store for it anywhere. So here's a recipe for it from Saveur.com.

Boone Tavern’s Spoonbread This starter, one of the most popular offerings at Boone Tavern, which has featured the specialty for more than 60 years, is a creamy-centered cornbread pudding that rises like a soufflé.

SERVES 6–8

 INGREDIENTS
 4 tbsp. unsalted butter (1 tbsp. softened, 3 tbsp. melted)
 3 cups milk
 1¼ cups finely ground white cornmeal
 1 tsp. baking powder
 1 tsp. fine salt 2 eggs, well beaten

INSTRUCTIONS
 1. Grease a 9" round cake pan with some of the softened butter. Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. Set the prepared pan aside. 
2. In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature. 
3. Heat oven to 350°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes. 
4. Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately
Read more at http://www.saveur.com/article/Recipes/Boone-Taverns-Spoonbread#AlEXxQ83ZdFSbFFD.99