Charred Guinness Cabbage
- 1 tablespoon butter
- 1 vidalia onion, very thinly sliced (about ¾ cup)
- 1½ tablespoons white wine vinegar
- 1½ teaspoons sugar
- 2 tablespoons olive oil
- One green cabbage, cored and roughly chopped
- 1 teaspoon caraway seeds, toasted, lightly crushed
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup Guinness stout beer
- Kosher salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- In a medium skillet over medium heat, add the butter. When the butter begins to foam, add the onion and season with salt, and cook, stirring often, until the onions soften, 4 to 5 minutes.
- Deglaze the pan with the white wine vinegar, add the sugar and continue cooking until the vinegar is almost completely evaporated, another 2 minutes.
- In a separate pan over high heat, add the olive oil. When the oil is hot, add the cabbage and let it sit for 30 to 40 seconds until the leaves begin to slightly char. Stir and continue to cook until the cabbage begins to wilt and is just tender, 6 to 8 minutes.
- Add the caraway, crushed red pepper flakes and stout, and cook until the beer is almost completely evaporated, 2 to 3 minutes. Season with salt and pepper.
- Add the onions and lemon juice to the cabbage and toss. Serve with corned beef.
Notes : This dish will surely bring you a little luck of the Irish this St Patrick’s Day
Yellow Squash & Sweet Corn Succatash
- 2 tbsp unsalted butter, or more to taste
- 3 small yellow squash, diced
- Kernels from 3 ears of corn
- 1 diced small sweet vidalia onion
- 2 minced garlic cloves
- 1 chopped fire roasted serrano pepper
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Heat 2 tablespoons of butter in a medium saute pan. When melted, add onion and sauté for 3 minutes. Add garlic and roasted serrano pepper and cook for two more minutes.
- Add squash, corn, and season with salt and pepper to taste – cover until squash and corn are tender, about 7 to 10 minutes (stirring occasionally).
- Sprinkle with fresh basil and cilantro. Stir well and serve.
Broccoli Caesar Salad
- 2 oil-packed anchovy fillets (optional)
- 1 garlic clove, thinly sliced
- ¼ cup fresh lemon juice
- 2 tsp. Dijon mustard
- Kosher salt
- 1 large egg yolk or 2 Tbsp. mayonnaise
- ½ cup extra-virgin olive oil
- 3 Tbsp. grated Parmesan, plus more shaved for serving
- 2 heads of broccoli
- 1 half head of romaine lettuce
- Finely grated lemon zest (for serving)
- Freshly cracked black pepper
- Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
- Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice romaine crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and romaine are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
- Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.
Notes: Dressing can be made 2 days ahead. Cover and chill.
