With St. Patrick’s Day falling on a Saturday this year, it’s more important than ever to remember that drinking and driving don’t mix. So if you’re out having a good time this weekend, keep in mind that your safety, and the safety of others, hang in the balance if you get behind the wheel of a car over the legal limit. I know it sounds like an old record, but if you drink, please don’t drive.
We’re celebrating St. Patrick’s Day with a beer-centric feast this year. In a recent guest blog post I wrote for One For The Table, I shared the recipe for beer-braised corned beef with an IPA mustard. I’m sharing that with you as well on this week’s show. See the recipe below. In addition, one of my favorite carbo-loads of all time – Colcannon. It’s an Irish potato classic that you’ll love as a side dish, or on its own.
In this episode:
• Drinking and driving is for chumps
• Braised corned beef with IPA mustard
• “G’Knight” from Oskar Blues (formerly “Gordon”)
• Andrew Zimmern going into politics?
• “Food Blogging for Dummies” Seriously?
• Marilyn reviews The Olive Garden causing food bloggers to shit their cage
• Samuel Adams 26.2 Brew hits the Boston Marathon
Music in this episode by Bluefish.
1 12-ounce bottle of IPA (Stone IPA, Dogfish Head 90 Minute IPA, or Green Flash IPA are my favorites)
2 cups whole mustard seeds
1 cup sherry vinegar (or cider vinegar if you can't find sherry)
1 teaspoon salt
1/4 teaspoon pepper
Beer-braised Corned Beef with Potatoes, Carrots, and Cabbage
1 two to three pound corned beef brisket
2 garlic cloves, smashed
2 medium shallots, peeled and halved
2 tablespoons pickling spices (or use the spices that come in the sachet w/the corned beef brisket)
3 12-oz bottles of ESB, Irish or scotch ale (Fullers ESB, Moylan's Kilt Lifter Scotch Ale, Smithwick's are examples, or use whatever beer you like. Just don't use a weak light lager in this recipe. That's a party foul.)
6 carrots peeled and cut into 1-2 inch pieces
6 yukon gold or red potatoes cut into 2 inch chunks (I like using small boiler potatoes)
1 medium head of cabbage, cored and cut into 4 separate wedges
3 pounds potatoes
1 stick of butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 pound of ham or bacon
4 scallions, finely chopped
Chopped parsley leaves for garnish