After St Patty's Day...

A big satisfying breakfast to start the day.

I had a big assignment...cooking corned beef and cabbage for a local watering hole here in Pasadena, MD., Coconut Charlie's.  I love Chris and Tommy so I jumped at the chance to cook!  So I have been very busy the last couple days.  But thanks to  some planning, I cook the corned beef and cabbage for our house last Thursday...before the event.  Boy was I glad I did...it made breakfast super easy this morning.

Nothing could be easier than chopping up the red potatoes and onions.

 On medium high heat  in a heavy cast iron skillet fry until tarting to brown.
While they are browning chop up the corned beef...

Top the potatoes with the corned beef and continue to brown.

I transfer the whole thing into the oven on broil while I fry up some runny dippy eggs for on top.
Some pepper and Wa La....one of the best breakfasts I know to eat!

Goose Jerky

I have to admit Robin and I have some of the best Buddies around, Bunky Menger and Tommy Perry, they are actually like brothers to us.  Which leads me to how I came about making Goose Jerky on a Sunday afternoon.

Bunky and Tommy went hunting Geese.  Little did we know that when we went for a drink at "Coconut Charlies" on a Saturday afternoon, that we would happened to run into them.  Nice guys that they are and knowing my love of cooking and wild game (thank you, Dad) I was offered a goose.  I was excited, to say the least!  It now gave me a new challenge...how to clean and dress this bad boy, I had never done this before but I was up for the challenge.

Isn't he pretty, they look even better on a plate!

Bunky gave me some pointers while we enjoyed a drink  at the "Nut" and with the Goose's neck in my hand,  off I went on my adventure & to butcher and cook me some goose.  There will be an additional posts: one when I smoke the thighs, legs and a breast on my Big Green Egg and another post when I saute up the heart and liver smothered in onions & smoke....but for now I'm going to turn 1 breast into jerky to send some to my dad and brother for them to try.

So let's get started...

Knowing that Goose can be strong, we need some big flavors to be able to compete with the goose.

I made a marinade for the Goose before drying it into jerkey.

Marinade Ingredients:

1/3 c. hot wing sauce of your choice (I like it the hotter the better...but remember everyone doesn't like hot)

1/3 c. of teriyaki sauce (I used a sesame teriyaki sauce)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. chipotle pepper powder

1/2 tsp. black pepper

1-2 shakes of liquid smoke (the bad weather cause me to do this in the oven & not on my Big Green Egg.)

Cut the Breast across the grain and into 1/8 to 1/4 inch slices.  I did it by hand but I would reccomend using a slicer to get all the pieces uniform for even drying.

Marinade the meat for overnight or at least several hours.

Take each piece and place a tooth pick through it so you can hang it from the top rack of your oven.  Please a sheet pan covered in foil on the lower rack to catch any drips. (I'm not a fan of cleaning my oven, so I have learned to be proactive.)

Unfortunately I do not have a dehydrator any more.  We lent it to someone and never got it back, or at least not in working condition...so I have to use the oven method .

Place the oven on 150 degrees or the warm setting and let it go.  I dried mine in about 6 hours, but the time will vary, so after 4 or 5 hours check it every half hour until it's done.

Spaghetti Garlic Soup

This is a soup recipe that my mother has fond memories of from my Grandmother…her Mother.  I have “Jazzed” it up some and added some high end toppings and sides, but all in all it is the same soup.  I cannot wait to see what my mom thinks of it. Stay tuned for her post to let us know what she thinks. Let's get started...

Ingredients:

½ c. Olive Oil

1 – 18oz can of paste

1 – head of garlic (peeled, ½ minced and ½ sliced)

½ tsp. red pepper flakes

½ tsp black pepper (I used coarse ground…I like it better)

2 bay leaves

8 c. broth

2 large potatoes (cubed…I leave the skin on)

1 – box of spaghetti (broken into 1 inch pieces)

½ tsp. oregano

Salt and pepper to taste

2 eggs (beaten – we will ribbon these into the soup)

½ c. fresh basil (chopped, you can save the small tops for garnish)

1 c. shredded asiago cheese

¼ lb. fontinella cheese (cut into small wedges for munching on)

1 - Baguette (toasted and smothered with butter, parsley and garlic)

In a small sauce pan over high heat, add the olive oil, Red pepper and black pepper to infuse them.  When hot add the sliced garlic to brown and toast, do not let the garlic burn. Then add the paste stir well to combine.  Now add the minced garlic and bay leaves, stirring the mixture constantly to whip the oil into the paste like consistancy.   

This will take approximately 15 to 20 minutes or more, you will know it is ready when the paste turns more of an orange color and the oil comes to the surface.

Transfer to a larger stock pot adding in 8 cups of stock & potatoes, bring to a boil.   

Cook for 10 to 15 minutes then add pasta and continue to boil.  Watch very closely as to not scorch the soup.  When the potatoes are done, add the salt, pepper and oregano.  Lower the heat and simmer another 10 – 15 minutes. 

Beat the eggs and slowly add them while stirring constantly, like you would for wedding soup.  Serve with the asagio and fresh basil on top, with the fontinella wedges and toasted garlic Baguette on the side.   

Serve with a nice sweet red or white wine and enjoy!