Making very Local Corned Beef for St. Patrick's day Part 2

5 days in the Fridge soaking in the corning brine and the brisket is looking a bit on the sad side -


But then after 5 1/2 hours in a 300 degree oven the result is:


I can't wait until Thursdays, so I can add some potatoes, cabbage and carrots (all with butter) to some great Corned Beef (I had a nibble).

Making very Local Corned Beef for St. Patrick's day

My dog Radley, who is Irish, has decided to make this year's Corned Beef Dinner from Michael Ruhlman's book Charcuterie, The Craft of Salting, Smoking, and Curing.

First the brine:
1 gallon of water
2 cups of kosher salt
1/2 cup of sugar
4 teaspoons of pink salt ( aka sodium Nitrite, Instacure #1)
3 cloves of minced garlic,
2 tablespoons of pickling spice (Radley used a mix from Penzeys)

Combine brine ingredients in a large pot, bring to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from heat and allow to cool to room temperature, then refrigerate the brine until it's completely chilled.



Here is the star of the show. A 5 pound beef brisket - which was grass fed and locally grown in Ohio, with just a bit of fat and marbling.



Place the brisket in the brine and weight it down with a plate (Radley chose a cheese plate) to keep it submerged.



Transport the pan to the Fridge with the assistance of many hands and wait 5- 6 days.



to be continued...

Cheese March Madness! - Opening Round

It's Savory 16 Tournament Time!!!
Thanks to the great folks at igourmet.com you can now have the ultimate March Madness experience with Cheese! You can play along here at The Yellow Dog Eats or at igourmet.com

Opening Round - U.S.A Division: Crater Lake Blue vs. San Joaquin Gold & Tomme Collins vs. Grafton Classic Reserve

Opening Round - Italian Division: Parmigiano Reggiano vs. Piave & Mountain Gorgonzola vs. Capradoro

Opening Round - French Division: Brie vs. Epoisses & Comte vs. Roquefort

Opening Round - English Division: Dorset Drum vs. Blue Stilton & Cotswold vs. Sage Derby

Welcome to The Yellow Dog Eats. I created this food blog about 9 months ago and for one weekend I was very very excited about getting started. I had such grand plans for my food blog. There would be the nightly dinner recap postings (ala Julie Powell). There would be stunning food photography (I need to use that college degree when and wherever possible). And of course the farm market and restaurant reviews. (But how many times can you review B-Dubs??) So now 9 months later I am putting up my first post. But first I would like to send out praises to the Columbus foodies that I read everyday; Lisa at Restaurant Widow, Becke at Columbus Foodie, CMH Gourmand , and Sporessata. The fact that they were all highlighted in an article today in the "Dispatch" is not the reason for my first (finally) post. Nope, it was tonight's dinner (no photos..I suck).

Roasted Shrimp with oranges, onion, and roasted red pepper

So the Mother and I went to "the Krogers" in Lebanon (yes Ohio) on Monday afternoon and at the end of the shopping trip we decided that we needed something to eat Christmas night, I said shrimp and so that seem to be the plan, at the time. So we got a half of pound of shrimp. They were on the bigger size and I asked for ones that were still pretty frozen. Welcome to fresh shrimp in Ohio.

Fast forward to today - No Shrimp was cooked or consumed last night, so today I set in the car during the trip back to Columbus with the shrimp covered in ice sitting between my feet. I was just glad it wasn't July.
So roughly based on Ina Garten's original recipe for roasted shrimp.

Roasted Shrimp with oranges, onion, and roasted red pepper

Preheat oven to 400F

3/4 pounds large shrimp, peeled and deveined
Half on a yellow onion cut in thin strips
juice on half a lemon
at least 4 large garlic clove thinly sliced
red pepper flakes to taste
1 orange cut into segments
1 roasted red pepper.
olive oil
S&P to taste

Combined all ingredients and marinate in the refrigerator for up to an hour. Spread out on to a sheet pan and cook until the shrimp is almost done. The Shrimp will continue to cook from their own heat.

Tonight I topped the shrimp with Lime Avocado Oil (thanks Mom, great gift!)

This is an easy, quick, and very tasty meal.