Time to go shopping for St. Patricks’ Day dinner.  I will be serving braised corn beef, fried cabbage, glazed carrots, and spicy boiled potatoes. I’ll post the corn beef recipe tomorrow

CABBAGE

1/4 pound bacon ends, 1/2 cup white onion, thinly sliced, 1/8 teaspoon minced garlic, 5 cups green cabbage, washed, cored, and sliced, 1 carrot, shredded, 1 teaspoon seasoning salt, 1/2 teaspoon black pepper, 3 tablespoons chicken broth

Get out a heavy skillet.  Add the bacon to the skillet and fry until crisp remove from the skillet, set aside.  Add the onions to the skillet cook until translucent; add the garlic.  Turn the flame down to a simmer, add the salt,  and pepper stir.  Add the cabbage mix well, stir for 7-10 minutes, or until the cabbage starts to wilt. Add the chicken broth, bacon, and carrots, put a lid on the skillet, cook for about 3-5 minutes, mix well.  Taste, adjust salt and pepper if needed; the cabbage is done but still a little crisp.

SPICY BOILED POTATOES

5 red potatoes, cut half, 6 tablespoons sea salt, 1 1/2 tablespoon liquid crab boil, 2 teaspoons granulated garlic, 2 teaspoons granulated onion, 1/2 teaspoon white pepper.

Get out a pot, add the and all the seasoning.  Add about 3-quarts of water or enough water to cover the potatoes.  Bring to a boil, cook until the potatoes are fork tender. Remove from the heat, leave the potatoes in the seasoned water for about 15 minutes.  Serve with softened butter.  

GLAZED CARROTS

3 pounds baby carrots, 1/2  pound salted butter, 2 teaspoons ground cinnamon, 1 1/2 teaspoon ground mace, 1/4 teaspoon of ground nutmeg, 1 1/2 cups sugar, 3 tablespoons raw honey, 1/2 cup brown sugar, 2 tablespoons vanilla extract, 1/4 teaspoon fine sea salt, water, 1/4 cup orange juice, 2 tablespoon bourbon.  

Wash the carrots, dump them into a saucepan. Add enough water to cover them.  Bring to a boil, reduce heat to low cover and simmer for about 10 minutes or until the carrots are fork-tender. While the carrots are cooking, we are going to make the sauce.

Get out a cast-iron skillet, add the butter once the butter melts, add the cinnamon, mace, nutmeg, vanilla, white and brown sugar, stir, and mix well until it’s smooth and bubbly, now add the salt, orange juice, and bourbon stir again.  Drain the carrots, add them to the glaze, stir until the carrots are covered in the glaze.