brunch

Corned Beef Hash

2017, cooking, holidays
  • Left over corned beef dinner:  corned beef, carrot, potato, cabbage – all chopped into small pieces
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 2 large cloves garlic, minced
  • Kale
  • Fresh thyme and oregano
  • 4 eggs, fried to your preference

In a cast iron skillet over medium heat, melt a good amount of butter.  Once foaming, add onions, bell pepper thyme and oregano.  Cook for about 5 minutes to soften.

Add garlic and continue to cook until browned.

Add kale and cooked till wilted

Add corned beef dinner, adding a good amount of pepper.

Spread the mixture evenly over the bottom of the pan.  Place a heavy lid over it and allow to brown.  After about 5 minutes, stir the mixture and place the lid back on to continue to brown.

Once you have lots of tasty browned bits, fry your eggs.

To serve, spoon the corned beef mixed onto a plate and top with the fried egg.

Chocolate Beer Bread

2017, family, holidays

Whipped up a batch for St Patty’s Day.  Turned out crisp and salted on the outside.  I really liked the malty flavor the porter imparts.  I don’t have the exact baking time.  30 minutes is an estimation.

  • 2 2/3 cup flour
  • 1/3 cup cocoa powder
  • 1 3/4 TBSP baking powder
  • 1/2 c sugar
  • pinch salt
  • 12 oz chocolate porter
  • handful chocolate chips
  • handful chopped walnuts
  • 4 TBSP melted butter + more for brushing on top

Combine flour, baking soda, sugar, and salt then stir in wet ingredients till well combined.  Lumps are OK but don’t want dry pockets of flour.  Stir in chocolate chips and nuts.

Pour into 3 greased mini loaves and bake at 350 degrees till puffed and a toothpick comes out clean, about 30 minutes.

Let cool for about 15 minutes, the remove from pans.

Brush the tops with butter