What's for Dinner Tonight? Corned Beef and Cabbage with Cornbread!
You would think that I'm and old Irish-American (and I could possibly be at least one-eighth) because tonight Grandma surprised us with my hands-down favorite meal: Corned Beef and Cabbage with Cornbread.
Calphalon Cookware
Corned Beef, the kind that is cured in a seasoned brine and boiled on top of our stove with sectioned peeled potatoes in our stock pot to a perfection. Perfection meaning, the process of when take your fork (don't need a knife!) and slice a row of that tender brisket. You put it in your mouth and as you chew, you taste the lush seasoned steak-like juices trickle down your throat.
Mom's cabbage is no other word but awesome! The trick that she uses to make her cabbage so good is that she waits until after the corned beef is cooked, then removes the corned beef from the pot, turns off the fire underneath the stock pot, inserts the dissected cabbage into the pot and lets it simmer in the steam and the juices of the beef so that it wilts to a faultless texture that almost melts in my mouth when eating it.
The cornbread, this time was a Jiffy mix. [She usually makes homemade cornbread, but time was of an essence tonight.] What problem I always had with when baking cornbread, is how to keep the cornbread from sticking to the bottom of my nonstick pan! What Grandma does is preheat the empty muffin tin with butter or cooking oil (probably not more than a teaspoon) in each cup of the tin, then take it out of the oven (after only a couple of minutes - tops), pour the excess of the shortening into the batter and pour the cornbread mixture in the tin for baking. We get perfectly shaped cornbread muffins every time!
I would like to take some of the credit for this impeccable corned beef and cabbage meal, so...I provided Grandma with the Calphalon stock pot to help make this delicious dinner.
Dessert, you ask? Well, my daughter created these yummy chocolate and peanut butter brownie treats. I ate two and secretly stole another one, hid it behind some books on my nightstand, to have as a midnight snack.
Needless to say, no left overs for tomorrow, so I'll definitely be writing you to let you know...What's for dinner tonight, tomorrow.
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