Sunday, August 3, 2008

Mom's Corned Beef and Cabbage

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This is another family favorite recipe that my mom used to make on special occasions. After simmering the corned beef on the stove for hours and hours, she would slice the meat, glaze it with her special sauce, and bake it for 15 min. longer. Simply delicious and very little leftovers. Pictured here is mom (on the right) with Auntie Fumi at the Beacon Hill backyard.

5 lbs corned brisket of beef
1 package pickling spices (comes with the corned beef)
3 carrots, peeled and quartered
4-5 red potatoes (small ones)
1 medium-sized green cabbage, cut in wedges

Secret Sauce:
1/4 cup mustard
1-1/2 cup ketchup
3/4 cup brown sugar

Place the corned beef in a large pot of water and cover with peppercorns and pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 4-5 hours or until tender, skimming occasionally. During the last hour, add the carrots and potatoes and cover again. During the last 15 minutes, add the cabbage. Transfer meat, cabbage, carrots and potatoes to a oven-proof platter and brush the meat with the sauce. Place in a 350 degree oven for 15 min. Serve with extra sauce.

Mariko's Chicken Cordon Bleu

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This is a scrumptious French classic recipe that can be made ahead of time and is a great dish for dinner parties. It is sure to impress your guests. The recipe comes from Mariko Shimomura of Seattle, pictured here with cousin Michelle.

2 half chicken cutlets
1 c bread crumbs (in a bowl)
¾ c eggbeaters or 3 eggs – beaten (in another bowl)
2 slices Swiss cheese
2-4 slices of ham (depends on thickness of the cut)
Salt, pepper, rosemary

Heat ¼ inch oil in a saucepan on low. Slice most of the way through each piece of chicken. Open the chicken and place the cheese and ham inside. Fold chicken back over itself. Sprinkle salt, pepper and rosemary on chicken to taste. Dunk chicken in eggbeaters. Coat chicken in breadcrumbs. Place chicken in the pan and turn the heat up to medium/medium high. Cook for 12-15 minutes turning occasionally.

Michelle's Pork Tenderloin with Escalloped Apples

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Here's a delicious recipe for pork tenderloin from my daughter, Michelle Coffey. The apples make a nice complement for the roasted pork tenderloin. This recipe originally came from Rachel Ray's 30-Minute Meals.

Ingredients:2 pork tenderloins
2 T olive oil
1 T grill seasoning (McCormick Montreal)
2 tsp lemon zest
1 T fresh chopped thyme leaves
3 T butter
5 apples, sliced (gala or golden delicious)
2 T flour
2 T lemon juice
2 T sugar

Heat oven to 425 degrees. Coat the pork with olive oil. Combine grill seasoning, lemon zest and thyme. Rub the spice mixture over the tenderloin and roast for 25 min. Remove and let juices settle, then slice at an angle. Melt butter in skillet over medium heat and saute apples for 12-15 min until tender. Season with pinch of salt, and sprinkle flour over skillet. Squeeze lemon juice over the skillet, and then sweeten with sugar. To serve, top the pork with the apple slices.