Foodie Friday: Corned Beef and Cabbage

555772_10151489642891407_619066285_nSpring is just around the corner, my friends. The weather will soon be turning around, along with our minds and spirits. For those of us that have been holding back on the recreation since the holidays, the idea of feasting, drinking and socializing is starting to sound pretty good. All the hard work and diligence required to get through the winter months is starting melt away as we embrace the newness and vibrant growth around us.

February and March are host to several occasions for celebration, none of which hold a candle to St. Patrick’s Day. I can get behind any holiday that celebrates food and beer in a lively social atmosphere. Now for the novice this might just mean a chance to go out on the town and chug green beer until you get sent home. But to the Foodie it’s a time to cook, and believe me when I say preparations for this day have already begun in my house.

This week, I wanted to share my recipe for Corned Beef and Cabbage. While anyone can run down to the supermarket and grab a pre-brined brisket with spice packet, pop it into some water, and drink until it’s done, making it from scratch is always more satisfying (and I think it tastes better too). Serve this recipe to good friends along with plenty of beer and a few shots of Irish whiskey. Bain sult as! (Enjoy!)
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Foodie Friday: Baby Spinach Salad with Warm Bacon Dressing

Well, I knew it would come to this, and after a few requests around the office I proudly present BACON!  Personally, I think that it’s glorious just as a slightly crispy, slightly chewy, salty, smoky strip of heaven served a la carte with black coffee and toast.  However, I can appreciate stretching any recipe to accommodate what is quite possibly the best ingredient ever.

For this week’s recipe, I present the Baby Spinach Salad with Warm Bacon Dressing: a classic recipe that allows you to justify eating this sinful slice of charcuterie while still being able to call it a salad. I love this dish; it’s a real crowd pleaser and perfect for a summer lunch (or brunch). You can serve it alone or with crostini. Any way you choose, it’s hard to go wrong with bacon in the driver’s seat!  During asparagus season I’ll pour this over lightly grilled asparagus and top with freshly chopped pineapple and green onion. Yummm! Enjoy!
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