Irish Cooking With TonyBy
What a fabulous cooking class last Saturday at Mary Sherwood Lake Living! Tony Hall, a noted Lake Gaston cooking enthusiast, presented an information packed 2 hours of Irish Fare with a Southern Flare.
Before the program began I asked Tony: “Who would you like to be today?” His reply: “I think today I would like to be Bobby Flay, especially if I could have his bank account”. That became his introduction and we were all carried away by his humor and cooking expertise. The class moved along quickly with lots of recipes to cover.
A few minutes were taken to discuss two of Tony’s community volunteer efforts. He is very involved with the Boys and Girls Club of Halifax County and the Warren County New Tech High School. To thank Tony for being our guest cook we made a donation to the Boys and Girls Club. Books for the WC Tech High were contributed by class participants. Thanks to all who made a donation!
The Irish Fare Menu
Southern Sweet Tea
Sour Cream Biscuits with Tangerine Honey
Slow Cooker Corn Beef Brisket
Red Potatoes prepared with White Wine
Skillet Cabbage with Sweet Corn Relish Condiment
Irish Soda Bread with Irish Butter
Irish Cream Pound Cake with Irish Cream Glaze
Midori Cocktails (a beautiful green color)
Murphy’s Irish Stout
We had a special guest join us for this event, the Leprechaun, himself!
I have been a fan of corn beef brisket but I am now a convert.
Here is Tony’s super easy recipe.
RECIPE FOR SLOW COOKER CORN BEEF BRISKET
3-5 lbs Corn Beef Brisket w/Pickling Spices
3 -4 Apples, assorted firm varieties
2 Large Onions
1 ½ Gallon Apple Cider or Apple Juice
Place corn beef in bottom of slow cooker. Sprinkle pickling spices (included in brisket package) over the corn beef. Cut apples in half and remove core. Do not peel. Peel and slice onions into thick slices. Place onions and apples on top of corn beef. Pour all of the apple juice or cider over the other ingredients.
Cook on High for 6 hours. Reduce to Low and continue to simmer until corn beef easily pulls apart.
To serve: Remove corn beef and pull apart and plate on a large platter. Surround with potatoes and cabbage embellished with sweet corn relish. Enjoy!
TIP: Apples and onions prepared with the meat in slow cooker can be strained and serve as an additional side dish.
Don’t miss our next Cooking Experience!
A Spring Brunch Menu
April 3rd at 10 AM
Reservations required. Seating limited to 25!
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