Like most sane people I love corned beef brisket. It’s beefy; it’s spicy; it’s heaven. It’s everything meat should be. I love using it in traditional applications but I also love giving it my own twist. I’ve found that by simply changing up the spice blend when I boil my corned beef that it offers the essence of tradition only with a Coastal spin.
Here is a playlist of my two most popular corned beef recipes just in time for St. Paddy’s Day. Enjoy!
In the eight years of Wannabe TV Chef this is by far the hardest thing I’ve ever written. Ever.
When I read the posts on the blogs of some of my favorite food writers, many of whom are good friends, I am struck by how much of their personal lives they put into writing. I, by design, have never done a lot of that. Perhaps it is a male thing, perhaps it is humility. I don’t know.
But this must be written.
With few exceptions everyone loves their mother. They think she is the greatest woman who ever lived. I am no exception. I am not alone in admiring my mother. Everyone, and I mean everyone who has ever met her has admired and loved her.
Like most boys my father has always been my hero. It just so happens that my father/hero is also a genuine hero, a professional hero if you will. In four years with the Air Force and 36 years as a deputy sheriff he did things that saved lives and helped those in need.
In 1991 I made the decision to drop everything and move to Nashville to try my hand at the music business. My mother told me once that she thought that was the bravest thing she’d ever seen anyone do. Through the music years, the writing years, the chef years and even the wannabe TV chef thing my mother has rooted for me. My mother has always been my biggest fan.
As I write this my mother is lying in a hospital. The end is inevitable it’s just a question of when. It could be days; it could weeks; it could be hours. Every time the Droid chirps my heart breaks a little more. I’ve already lost track of how many times I’ve had to pause to cry just writing this post.
You want to know what uncomfortable looks like? Picture a 300 pound Southern man sobbing like a baby. That’s my life the last 48 hours.
In my 2010 cookbook Third Coast Cuisine I included my mother’s biscuit recipe. Her biscuits were always so perfect for digging through gravy as they had a crunchy crust but a soft inside – I call them Soppin’ Biscuits. I would feel morose asking you to buy the book to try them so I will include the recipe below for free.
So yes, my heart is shattered but I can’t complain. This is as good as losing a loved one ever gets. My mother turned 78 in November, celebrated her 57th wedding anniversary just last week. She and my father loved and raised four children, two grand children and two great grand children. She’s earned her rest.
Still it hurts so much. As I left the hospital tonight it dawned on me that it was the same building that she had brought me into the world. My life started in that building and her life ends there. Man, that sucks. Everything about this sucks.
Tonight we said our goodbyes. Many people don’t get that chance. We need look no further in the food writing world than everyone’s dear friend Jennifer Perillo who suddenly and tragically lost the love of her life this past fall. Jennifer and Mikey’s story wasn’t done yet but life is like that sometimes.
So as I sit here, my heart breaking more with each new tick of the clock, I feel selfish for feeling this sad. I’ve had it good. Embarrassingly good. I know that my mother is going to be with our Lord and Savior. I was never raised to be a judgmental Christian, an in your face Christian. I was raised to be Christ-like. To love everyone and to care about them without judging.
My mother deserves a tribute but it’s not her nature to want one. So I will do what I know she would want. My mother never heard of Jennifer and Mikey but if she had she would want to help Jenny and her girls. So please visit Bloggers Without Borders to contribute to A Fund for Jennie.
Tonight I got to tell my mother goodbye. I got to tell her that I love her; that I’ve always loved her. I was able to tell her how much she has meant to me. I told her that I was happy for her. She gets to go be with her father and with Jesus. She told me that she is going to be an angel.
I told her that she has always been one.
- 3 cups self-rising flour
- ¾ cup buttermilk
- 1 cup lard or shortening
- ¼ cup butter, melted
- 1 teaspoon salt (optional)
- Preheat an oven to 450° F.
- In a large bowl sift the flour with salt (if using) then make a well in the center.
- Add the lard and mix until you have pea sized crumbles in the dough.
- Then fold in the buttermilk and knead until a large dough ball forms, no more than 30 seconds*.
- The dough should be soft and pliable but not sticky. Discard any remaining flour in the bowl.
- Separate the dough ball into 1” to 1½” balls and then flatten to form patties.
- Place the patties in a backing pan or iron skillet, brush tops with melted butter and bake for 20 minutes or until browned.
Charles Dickens’ A Christmas Carole stands as one of the principal tomes on Christmas tradition. The imagery of the Cratchit home a glow with candles and mistletoe, packed to the gills with family and friends donning their Sunday best all to enjoy a traditional Christmas feast. Those traditional English foods litter the table like figgy pudding and the turkey provided by miser-turned philanthropist Ebenezer Scrooge.
For my own part I don’t know of a single human being that has ever had such a Christmas feast. I remember my family trying once or twice but it never seemed to work out. My mother was already exhausted from preparing victuals for my grandfather’s Christmas Eve gathering which usually hosted nearly a hundred friends and family from all over the country. The effort of getting up the next morning to cook a Thanksgiving-like meal for a dozen or so was daunting. My siblings, all three married and one with two kids, had in-laws to visit which often lead to unpredictable arrival times. That is the typical American Christmas Day.
My mother decided that Christmas feast was retired, unless someone else wanted to do all of the cooking. We replaced it with Christmas breakfast. Some years it little more than left over pie with a glass of egg nog. Don’t knock it. Usually, however, Christmas breakfast was biscuits and gravy. Sometimes we would have scrambled eggs and bacon or sausage with our biscuits and gravy but the most memorable accompaniment was fried quail.
I have never been much of a hunter but I sure enjoy the bounty of those who’ll kill a day tromping around the woods in search of game, especially quail. I don’t know why but gravy made from fried quail is so much tastier than gravy made from fried chicken or bacon or sausage. Luckily today you don’t have attack a covey of little birds with a scatter gun to enjoy quail. They are farm raised and available in the frozen food section of most grocery stores. And this is how you cook them:
- 12 quail, cleaned and dressed (frozen quail come this way)
- 1 quart buttermilk
- 2 cups flour (either 1½ cup AP & 1/2 cup rice or 2 cups AP)
- Coconut oil
- Salt and pepper
In a large airtight container place the quail and cover with quart of buttermilk. Marinate for 4 – 24 hours. When you are ready to cook heat a large cast iron skillet (cast iron really is the best for this) at medium high heat filled with 4 or 5 large scoops of coconut oil (may use canola oil 3/4” deep). Mix flour and salt and pepper to taste then place into a large deep walled bowl. Shake extra buttermilk from the quail then dredge in the flour, finally shake off excess flour and place into the skillet. When the skillet is full (but the quail should not touch) cook at medium high covered for roughly 7 minutes. Flip over and cook another 5 – 7 minutes covered or until all sides are brown then drain by placing quail onto a cooling rack over paper towels, lightly season at this point. Serve with your favorite biscuits and pan gravy.
- 1/3 cup AP flour
- 1/3 cup oil from frying the quail
- 1 – 2 quarts water
- Salt & pepper or Cajun Seasoning
Heat the oil in the same iron skillet. Add flour and stir constantly to make a roux, cooking for 5 – 7 minutes, season to taste. Bit by bit add water stirring constantly. Once the gravy thickens add the remaining water and allow to thicken slightly, stirring constantly. Taste and season.
It’s National Breakfast Month and Stuart drops by Studio 10 for some quick and easy breakfast recipes featuring Driscoll’s Berries.
Click to get the recipe for Mixed Berry Smoothies HERE.
Click to get the recipe for Blueberry Breakfast Parfait HERE.
Click to get a recipe for Whole Wheat Blueberry Pancake HERE.