Food Friday - St. Patrick's Day Edition

Greetings, friends and neighbors! It's Friday - anyone else excited about that besides me? It's been a good week and I'm ready for a good weekend!

I'm a little distracted writing this post right now because I can't take my eyes off the television. As I type, I'm watching video footage of the tsunami hitting Japan as a result of an earthquake. This is incredible. They are predicting that the residual effects may hit Hawaii and the coast of California today. Prayers are with the people of Japan, Hawaii and California. Whew.

Next Thursday is St. Patrick's Day. So I've a two! recipes for your celebration. We don't celebrate this holiday in a big way at our house but I always take the opportunity to cook up some good food in honor of our Irish friends across the pond.

First, I've got the very traditional Corned Beef and Cabbage for you and then the second recipe, well, actually this is not necessarily Irish but it's green and it's minty and it's chocolate - so it works for me!

Corned Beef and Cabbage
What you need:
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
What you do:
1. Rinse the corned beef under running water.
2. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
3. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
4. Remove meat and let rest 15 minutes. Then slice meat across the grain.
5. Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.
6. Serve immediately.

Chocolate Mint Dessert
What you need:
1 1/2 cups (3 sticks) plus 6 tablespoons butter or margarine, divided
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup Hershey’s Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
2 2/3 cups powdered sugar
1 tablespoon plus 1 teaspoon water
1 teaspoon mint extract
4 drops green food color
1 cup Hershey’s Chocolate Chips or Hershey’s Semi-Sweet Chocolate Chips
What You Do:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at medium (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.
4. Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Spread evenly on brownies. Cover; refrigerate until cold.
5. Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving.
24 servings.

Have a great weekend!!