Some of my fave things:
- How can you not celebrate a guy who rid Ireland of snakes?
- There's nothing better than being around Irish folks on this day (especially in Dublin)
- The local parade is a wonder - people come from all over the world to march
- What's not to like about a day you are expected to wear green?
- There were lines at 7am (!) at the local pubs - people waiting to get in and have a drink before they headed to work maybe?
- Babes makes the best boiled dinner in the universe - maybe she'll share the recipe. Yummy.
1 comment:
Okay, okay.
After many requests, here is the quintessential New England Boiled Dinner recipe. Makes the best red flannel hash the next day. E insists on a double batch.
This tasty creation did not come easily, mind you. My first attempt after moving to New England was a tasteless mess that looked like the neighbors dog left it behind. More Guinness over here! However, I digress.
5 to 6 LB grey cured or uncured brisket
2 pounds beets
25 boiling onions
8 carrots peeled
6 Maine potatoes6 purple turnips, cup peeled and chopped
6 parsnips peeled
1 small head Savoy cabbage, cut in wedges
Bouquet garni of: 5 bay leaves, heaping Tspoon of black peppercorns, several sprigs of fresh thyme, tspoon mustard seeds, several whole cloves, several dries chilis. Tie up in cheese cloth.
Put brisket in a pot with water, covered, bring to a boil and skim.
Add the bouquet garni to the pot, simmer about 3 hours until the meat is tender.
Scrub beets and wrap each in foil, roast in the oven about 40 minutes.
Put onions, carrots, potatoes, turnips and parsnips in the pot about 20 minutes.
Remove meat, add cabbage and cook another 10 minutes.
Carve meat and serve with all veggies; mustard and horseradish on the side.
Cold Guinness optional.
A tip of the hat to Martha Stewart, who taught me how to roast beets, and Jasper White, formerly of Jaspers, who clued me into the tasty side of New England cooking.
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