Salmon

Pan seared salmon, cooked in butter and garlic.  Topped with (rinsed) capers and  lemon peel.  Snap peas also pan cooked, with fresh ginger, lemon juice, and sesame seeds.

Happy St. Patrick's Day

Pickling Spice
2 Tb. black peppercorns	2 Tb. mustard seeds
2 Tb. coriander seed	2 Tb. crushed red pepper flake
2 Tb. allspice berries	1 Tb. ground mace
2 small cinnamon sticks crushed	3 bay leaves, crumbled
2 Tb. whole cloves	1 Tb. ground ginger

Toss the peppercorns, mustard seeds, and coriander seeds in a small dry skillet and place over medium heat until the spices are lightly toasted. Dump them on a cutting board and smash them with the side of a chef’s knife to crack them, being careful so the seeds don’t roll all over your counter and onto the floor. Scrape the cracked spices into a large plastic container or glass jar or other nonreactive container and add the remaining ingredients. Stir until completely combined. Cover tightly.

Brine
1 gallon water	2 cups kosher salt
1/2 cup granulated sugar	1 ounce (5 teaspoons) pink salt*
3 garlic cloves, minced	2 tablespoons pickling spice
One 5-pound well-marbled (first-cut) beef brisket

In a pot that’s just large enough to hold the brisket, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate for 5 days. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water. (Don’t worry, you’re just rinsing the the brine solution from the surface of the brisket. The brine will continue to permeate the beef and work its considerable magic.)

Cook the corned beef

Fried fish

Tartar sauce

1/2 C. Mayonnaise 

1 pickle, finely diced

1 TB white wine vinegar

1/2 TSP. Sugar (Splenda)

1 TSP. Mustard powder

The juice of 1 slice of lemon

Stir together.

Gouda Stuffed Chicken

Butterfly chicken breast. Open, and pound flat until uniform thickness. Season both sides of chicken with salt and pepper. Fill breasts with garlic, broccoli, and Gouda cheese. Pin chicken shut with toothpicks. Brown both sides of stuffed chicken in a skillet, then transfer to an oven and bake at 350* until center is 165*.

Globes