Tag Archives: St. Patrick’s Day

Karl’s Corned Beef II

I have finally found a source for really good corned beef. Miriam, however, feels that all corned beef is too salty to eat. I explored ways to “de-salt” my cured meat.

Karl’s Corned Beef II

Karl’s Corned Beef II

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Filed under Beef, California Fusion, Main Dishes

Karl’s Corned Beef

I have never been overly fond of corned beef and cabbage, but like most part Irish-Americans I have usually made it on St. Patrick’s Day.  One reason for this dislike was that—like most Americans—I would go to Safeway and buy the plastic package of bright red meat. This sour meat would be tossed in the pot with potatoes, carrots and cabbage to be boiled to death.

Karl’s Corned Beef

Karl’s Corned Beef

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Karl’s Colcannon III

This is more of a California Fusion revamp of the original, rather than a traditional colcannon. Potatoes are the staple of the traditional Irish diet and colcannon was, most likely, mostly potatoes with a little bit of vegetable added in—usually cabbage. Jan is always pushing me to add more high fiber vegetables and to cut back on the simple starches—i.e. potatoes—so mine is now about a 50/50 ratio of potato to veg. I also doubt that chicken broth or garlic were readily available in a humble traditional Irish cottage.

Karl’s Colcannon III

Karl’s Colcannon III

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Filed under California Fusion, Holidays, Potatoes, Side Dishes, Vegetables, Vegetarian

Karl’s Dubliner Guinness Bread

In past St. Patrick’s days, I would make quick Guinness beer bread. This year my wife bought me a Fourneau Bread Oven for my birthday, as a result, she gets the recipe updates, not me. She forwarded this one for St. Patrick’s Day for our Sunday dinner with the family. I, kind of, followed their recipe.

Karl’s Dubliner Guinness Bread

Karl’s Dubliner Guinness Bread

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Karl’s Roasted Salmon with Leeks II

Last Tuesday was St. Patrick’s Day and no one in this household likes what is sold as “corned beef” in the supermarkets. In fact, except for Chris, my son-in-law whose family is from Boston, we do not favor “boiled dinners” (everything thrown into the same pot and boiled). For us the classic dish for Irish Day is the Salmon of Knowledge.

Karl’s Roasted Salmon with Leeks II

Karl’s Roasted Salmon with Leeks II

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Filed under California Fusion, Fish, Main Dishes, Seafood

Karl’s Corned Beef and Cabbage

I have never been overly fond of corned beef and cabbage, but like most part Irish-Americans I have usually made it on St. Patrick’s Day.  Part of the reason for this dislike was because, like most Americans, I would go to Safeway and buy the plastic package of bright red meat. This sour meat would be tossed in the pot with potatoes, carrots and cabbage to be boiled to death.

Karl’s Corned Beef and Cabbage

Karl’s Corned Beef and Cabbage

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Filed under Beef, Main Dishes

Karl’s Roasted Salmon with Leeks

It is St. Patrick’s Day tomorrow, and no one in this household likes what is sold as “corned beef” in the supermarkets (I understand that if you can find Italian corned beef it is much closer to the original). In fact, except for Chris, my son-in-law whose family is from Boston, we do not favor “boiled dinners” (everything thrown into the same pot and boiled). For us the classic Irish main dish is the Salmon of Knowledge.

St. Patrick's Day Dinner

St. Patrick’s Day Dinner

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Karl’s Colcannon

This is a recipe I have been making for years, because every other recipe I had tried struck me as bland. Please notice the absence of any word like “traditional” in the title. Today, I have just been reading a “rant” about “Traditional Irish Soda Bread,” which I found through a Karen Boatman’s “Home Plates” article. In many ways I have to agree with his sentiments.

Karl's Colcannon

Karl’s Colcannon

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Filed under Side Dishes, Starches, Vegetables

Karl’s Guinness Beer Bread

Adapted from a Gerald Norman recipe

Eilene and Jan wanted beer bread so I found Gerald’s recipe online.  After a couple of loaves using his recipe (which makes a really decent bread), it was time to branch out. Beer bread tastes strongly of whichever beer you use as the fluid.  It is best to use a beer that you would happily drink warm (pretend you are British). This bread is good with a mediocre beer, but it is great with a good tipple.

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Filed under bread, Side Dishes, Starches