St. Patrick’s Day has become all about, The Wearing Of The Green, the day where every body is Irish for a day, and one of my favorite holidays.

It’s the day where everyone eats corned beef and cabbage, though it is not a  traditional Irish food, but instead an Irish American dish.  Being 3 rd generation Irish American, it’s something I grew up with and it’s not just for St. Patties Day.

You can’t cook a very big brisket in a coffee maker but you can make enough for two. But there were no left overs, and it’s been a while since I made one and I had forgotten how much I love it, so I will get a few more for the freezer, because I do love corned beef sandwiches.

The first time I cooked a corned beef in my coffee maker, my cousin Traci was visiting. She said you can’t cook a corned beef in a coffee maker, I reminded her of all the soups, muffins and chickens I had prepared for her in the past few weeks. Her reply was, but you can’t cook a corned beef in a coffee maker, I think I really got her Irish up. Being O’Hara kids we are all really opinionated, so I asked her how she cooked hers, she said she cook them in a slow cooker, I laughed and 4 hours later, she said that it was the best corned beef she had ever eaten.  Traci, I miss you and wish you were here to share this with me, I’m so glad that you realized that it’s not what you cook it in but that the proof is in the tasting.

ingredients
2 1/2  lb Corned Beef Brisket  (trim off the fat) (approx 1/2 kg)
          (you can fit a larger one, but you will need to trim
          all of the fat off)
5        cups water (approx 1 liter)

I used a point cut, I don’t know the difference between the cuts. The next time I make one I will try to date.

directions

Rinse the brisket.
Cut it in half length wise.

pre-warm the meat

Pour 2 1/2 cups water into the reservoir to heat and allow to drip into the coffee pot, pour this water back thru and drip into the pot again.

Put brisket in a bowl, pour the double heated water over it . Allow it to sit in the water for a few minutes to warm. (This gives it a jump-start, it raises the temperature of the meat about 40 degrees, it keeps the water in the pot from cooling off so much. In most cases it will shorten your cooking time considerably, but in this case you are still going to cook it for a long time as a brisket is a very tough cut of meat.)

Insulate the pot by wrapping it in a double layer of foil.

cook
Double heat 2 1/2 cups more water.
Drain the brisket and put it  into the pot with the heated water.  Use plastic tongs and be careful, the water is very hot.  Add the season pack that came with it. If it is not covered with water, pour a little more into the reservoir and let it drip thru onto the meat.
Cover the top with foil.
Cook time 3 1/2 – 4 hours.

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.

Wings

Cook time 2 ½ hours.

• 1 ½ lb  chicken wings (tips removed)
• 1 cup    Guy Fieri or your favorite homemade or bottled sauce

I like the Bourbon Brown Sugar and my husband likes the Kansas City Barbeque and our friend, well he was glad to have anything that wasn’t on his diet. There’s also Buffalo Wing Sauce, but we haven’t opened it yet. 

  .

Hot Spicy Meatballs, A Great Super Bowl Snack

Cook time, about 1 hour

1/2    lb ground pork (use any meat you like)
1        egg
1/2    cup plain breadcrumbs
1        clove garlic, minced
1        tsp ginger, freshly grated
1        Tbsp soy sauce
1        chopped green onion
1/2    tsp black pepper

1        Tbsp sesame seeds
4        oz Your Favorite Hot Spicy Sauce

• Mix the ingredients together, until everything is evenly combined. (except the sauce and sesame seeds)
• If you don’t want to get your hands gooey, use food handlers gloves.
• Roll the mixture into balls, using about one large tablespoon of mixture for each.
• Make 9, that’s about all you can get into your coffee pot.
• Put the Meatballs into a bowl to pre-heat. (see directions below)

insulate the pot
Wrap the coffee pot with a double layer of foil, do not cover the bottom.
Take an 18 inch piece of foil, fold it in half lengthwise and wrap it around the pot.
This will help raise the temperature of the contents in the pot.
Later you will also be adding 2 layers of foil to cover the top.
This will help raise the temperature about 40 degrees.

Notes:
Never put a hot-pot on a cold surface, put it on a pot holder or a towel.
Never use a metal spoon in your coffee pot. Always use a wooden or plastic spoon, the glass is delicate and you don’t want to break it.

per-warm meatballs

• Super Heat 2 cups of water by pouring it into the reservoir, letting it drip into the pot and pouring it back into the reservoir and let it drip into the pot again. This will raise the temperature about 20 degrees.
• Pour the superheated water over the meatballs in the bowl and allow to warm whiling heating more water.

Coffee Pot shown without foil insulation.

•  Super-Heat 2 Cups of water by pouring the water in the reservoir, letting it drip thru into the pot and pouring it back in to the reservoir, do not let it drip thru a second time yet.
• Put the pre-warmed meatballs in the pot, do not include the water.
• Put the pot on the burner.
• Allow the Super-Heated water to drip over them.
• Cover the top with a double layer of foil.
• Cook 40 minutes.
• Drain the water from the pot, being careful not to pour any of the meatballs out, any water left will thin your sauce.
• Add 4 oz sauce and sesame seeds to the pot with the meatballs.
• Cover, and cook an additional 20 min. to heat the sauce.

Caution: Never put a hot-pot on a cold surface, if you need to put it down not on the burner, put it on a hot pad or a towel.

Carefully remove the meatballs, you can use plastic tongs or just dump them out.

Questions

Q.  Do I have to super-heat the water and pre-warm the meatballs?
A.  No, just add an hour to the cooking time.

Q.  Do I have to super heat the water that I cook the meat balls in?
A.  No, just run the water thru the reservoir once and add about 20 minutes.

As you can see pre-heating meat and super heating water can really cut down on cooking time. When you put the cold meat in the pot of water you drastically reduce the water temperature, but by pre-heating you bring the meat temperature up about 50 degrees and when you are cooking with something that doesn’t put out a lot of heat, that can be substantial.

You will be heating the dogs in the pot and the chilli in a Sierra Cup or any other metal container you have that will fit flatly on the burner, be sure to cover it. If you only make 2 dogs you may have left over chilli, get some chips and top them with chilli and cheese.

4    (fully cooked) sausage dogs of your choice
1 can chilli (with or without beans)
buns or bread
condiments

toppings
cheese
onions
jalapenos

insulate the pot
Wrap the coffee pot with a double layer of foil, do not cover the bottom.
Take an 18 inch piece of foil, fold it in half lengthwise and wrap it around the pot. This will help maintain and even raise the temperature of the contents in the pot.

super heat 4 cups water in the pot
To superheat water, pour water in the reservoir and let it drip into the pot.
Pour the water back thru the reservoir, always leaving a little in the pot (never put a dry pot on a hot burner).
Allow the water to drip thru a second time.
After the water has dripped thru a second time, put a lid on your container, in this case put a double layer of foil over the top of the pot.

caution
Never put a hot pot on a cold surface, put it on a pot holder or a towel. Never use a metal spoon in your coffee pot. Always use a wooden or plastic spoon, the glass is delicate and you don’t want to break it.

warm
Carefully put the dogs into the pot (it will be hot), using plastic tongs, put the foil back over the top and put it back on the burner.
Warm for about 25 minutes

.

2    chicken thighs (boned, skinned and diced)
1    green onion
1    clove garlic
1    tbsp ginger
½   tsp pepper
¼   tsp salt
½    can coconut cream (=7 oz)  (from a 14 oz can)
2    tsp curry powder
1    tsp garam masala
1    tsp Better Than Bouillon (Chicken Base)
4    tsp corn starch

  insulate the pot

• Wrap the coffee pot with a double layer of foil, do not cover the bottom.
• Take an 18 inch piece of foil, fold it in half lengthwise and wrap it around the pot.
• This will help maintain and even raise the temperature of the contents in the pot.

super heat 2 ½ cups water in the pot.

• To superheat water, pour water in the reservoir and let it drip into the pot.
• Pour the water back thru the reservoir, always leaving a little in the pot (never put a dry pot on a hot burner).
• After the water has dripped thru a second time, put a lid on your container, in this case put a double layer of foil over the top of the pot.

pre-heat

• Put the chicken in a bowl to pre-heat it, add the superheated water, leaving ¼ cup water in the pot. (do not put a dry pot on the burner)
• Let the chicken sit in the superheated water for about 3 or 4 minutes to pre-heat.
• Return the pot to the burner and put a double layer of foil over the top.
• You will be cooking the chicken in the 1/4 cup of water left in the pot.

cook

• Drain the chicken, add it and the green onion, clove, garlic, ginger, pepper and salt into the pot, put the foil back over the top and put it back on the burner.

• Cook for about 25 minutes, check and stir after first 15 minutes. (wooden or plastic spoon)
• When the chicken is cooked to an internal temperature of 165 degrees F (73 C) it is done.

add and warm

• Add pineapple including the juice, coconut cream, curry powder and garam masala.
• Give it a stir. (wooden or plastic spoon)
• Put the foil back over the top warm about 15.

Here I have removed the foil so you can see inside the pot.

thicken (make a slurry)
1    tsp Better Than Bouillon (Chicken Base)
4    tsp corn starch
2    tbsp water

• Add the water slowly, a little at a time.
• Stir to mix well.
• Add the slurry to the pot. (wooden or plastic spoon)
• Put the foil back over the top, warm about 5 more minutes.

garnish

• Use peppers of choice.

Pineapple Curry Chicken Over Rice
(see Rice)

2    chicken thighs (boned, skinned and diced)
1    green onion
1    clove garlic
1    tbsp fresh ginger
½   tsp pepper
¼   tsp salt

1    sm. can pineapple (8 oz chunks)
½    can coconut cream (7 oz)  (from a 14 oz can)
2    tsp curry powder
1    tsp garam masala
1    tsp Better Than Bouillon (Chicken Base)
1    tsp corn starch

garnish with peppers of choice

insulate the pot

• Wrap the coffee pot with a double layer of foil, do not cover the bottom.
• Take an 18 inch piece of foil, fold it in half lengthwise and wrap it around the pot.
• This will help maintain and even raise the temperature of the contents in the pot.

super heat 2 ½ cups water in the pot.

• To superheat water, pour water in the reservoir and let it drip into the pot.
•  Pour the water back thru the reservoir, always leaving a little in the pot (never put a dry pot on a hot burner).
• After the water has dripped thru a second time, put a lid on your container, in this case put a double layer of foil over the top of the pot.

pre-heat

• Put the chicken in a bowl to pre-heat it, add the superheated water, leaving ¼ cup
• water in the pot. (do not put a dry pot on the burner)
• Let the chicken sit in the superheated water for about 3 or 4 minutes to pre-heat.
• Return the pot to the burner and put a double layer of foil over the top.
• You will be cooking the chicken in the 1/4 cup of water left in the pot.

cook

• Drain the chicken, add it and the green onion, clove, garlic, ginger, pepper and salt into the pot, put the foil back over the top and put it back on the burner.
• Never use a metal spoon in your coffee pot. Always use a wooden or plastic spoon, the  glass is delicate and you don’t want to break it.
• Cook for about 25 minutes, check and stir after first 15 minutes. (wooden or plastic spoon)
• When the chicken is cooked to an internal temperature of 165 degrees F (73 C) it is done.

add and warm

• Add pineapple including the juice, coconut cream, curry powder and garam masala.
• Give it a stir. (wooden or plastic spoon)
• Put the foil back over the top warm about 15.

thicken (make a slurry)
1    tsp Better Than Bouillon (Chicken Base)
4    tsp corn starch
2    tbsp water

• Add the water slowly, a little at a time.
• Stir to mix well.
• Add the slurry to the pot. (wooden or plastic spoon)
• Put the foil back over the top, warm about 5 more minutes.

garnish  Use peppers of choice.