Ingredients:
4 to 6 Lbs. Corned beef brisket
6 Large carrots
6 Large potatoes
6 Parsnips
1 Turnip
1 Cabbage
Procedure:
Soak the beef in fresh water over night, refrigerated, changing the
water a couple of times
In a large stock pot simmer the beef until tender, about 4 hours
When the beef is tender add the vegetable, except the cabbage and
cook until they are almost done. Then add the cabbage and finish cooking
until everything is done
Slice the beef, serve with the potatoes and veg, garnish
Notes:
The beef takes a long time to simmer and to become tender
The cabbage will cook the fastest
You may have to add more water to the simmering beef due to
evaporation
Ingredients:
2 C. Flaked cooked fish (salt cod)
2 C. Mashed potatoes
1 Egg, beaten
1 T. Melted butter
1 T. Onion, minced
Salt
Fresh ground black pepper
1 C. Bread crumbs or crushed corn flakes
Procedure:
In a mixing bowl combine the fish, potato, egg, butter, onion and
season to taste
Form the fish and potato mixture into balls or cakes and roll them in
the crumbs, chill
In a skillet heat some oil and pan fry the fish cakes on both sides
until they are golden brown and heated through, about 3 to 5 mins.
Serve and garnish
Notes:
Fish such as halibut, haddock, cod, etc. can be used, however salt cod
is the best choice
If using salt cod, soak in fresh water over night before cooking
Serve with vegetables and chutney
Garnish with lemon, fresh herbs, etc.
Ingredients:
1 Lbs. White beans
1 Onion
1/4 Lbs. Salt pork
1 T. Ground mustard
4 T. Molasses
Salt
Fresh ground black pepper
Procedure:
Rinse the beans a soak overnight in water to cover
Drain, cover with water and gently boil for one hour, drain
Place the onion and pork in a bean pot or in a oven proof dish
Pour in the beans, sprinkle with the mustard and add the molasses and
hot water to cover
Bake covered, in a preheated 300°F oven adding water as necessary
Remove the pork and onion, season to taste, serve
Notes:
Beans are a vegetable of which there are many varieties
A little amount of tomato paste can be added to the beans
Serve this recipe with rye bread
Boston baked beans are a melange of navy beans or pea beans (the latter a favorite with New Englanders), salt pork, molasses and brown sugar, baked in a casserole for hours until tender. The dish is so named because it was made by Puritan Bostonian women on Saturday, to be served for dinner that night. Because cooking was forbidden on the Sabbath, leftover beans were served with Boston brown bread for Sunday breakfast and, ofttimes, lunch
Ingredients:
1 C. Split peas
3 C. Cold water
2 Lbs. Smoked ham shank or ham bone
3 Quarts Boiling water
1 Onion, diced
Celery leaves
Bay leaf
Salt
Fresh ground black pepper
2 Carrots, peeled, shredded
Procedure:
Soak the peas in the cold water overnight, drain
Combine the peas, ham and bone, onion, celery leaves, bay leaf and the
boiling water
Cover, bring to a boil and simmer for 2 to 3 hours, stirring often to
prevent sticking
During the last hour of the cooking time add the seasonings to taste
and the carrot, serve
Notes:
This is a thick and hearty soup that is ideal for an entrée
Sever with other light foods such as salads, sandwiches, etc.
Ingredients:
1 1/2 to 2 Lbs. Live lobsters
Lemon crowns or wedges
Clarified butter
Procedure:
In a large stock pot, bring enough water to cover the lobsters, to a
boil
When the water is boiling, place the lobster in and continue boiling
until they are cooked, about 8 to 10 minutes per pound
After cooked, remove the arms and carefully crack the claws open with
a french knife, so that the meat can accessed
Split the tail open lengthwise with a french knife, exposing that meat
Place the lobster arms and body together on a platter, garnish and
serve with the lemon and butter for dipping
Notes:
Lobster are a marine crustacean related to the crayfish, crawfish and
crab and found in cold seas
It is the largest and the most sought-after shellfish
It has a thick shell and its small pointed head bears long red
antennae. The abdomen is in seven sections and terminates in a fan-shaped
tail. The first pair of claws, which are full of meat, end in large
powerful pincers. The thorax contains a creamy substance (the liver) and
hen lobsters often have a coral, often used in the sauces served with
lobsters. The abdomen, or tail, is filled with dense-textured white meat
that can be cut into escalopes or medalions
There are two main types of lobsters. The European lobster, found in
British and Norwegian waters and the Northern lobster, fished off the east
coast of Canada and the United States
When cooked, the lobster turns red (which is why it is known as "the
cardinal of the sea"), otherwise it is violet-blue and greenish in colour
Never cook dead lobsters. Live lobsters are healthy when they show
reflex actions with their eyes, antennae and claws
A female lobster is generally heavier and better value than the male
of the same size and in the opinion of gourmets has a better flavour
Test for doneness by trying to pull a lobster out of the water by one
of it's long antenna. If the lobster breaks away from it they are cooked,
do not over cook
When cracking the claws, hold securely and hit in the center of the
claw with the knife so that it breaks the shell but not go all the way
threw .Then twist the knife so that the rest of the shell breaks but the
meat remains whole
Garnish with salad greens, parsely sprigs, shells, etc.
Serve with a choice of potato and vegetables
A little amount of minced garlic and chopped parsely can be added to the
clarified butter
