- 6 quarts of water
- Half a bottle of imported beer
- 1 tablespoon of minced garlic
- 1 tablespoon of red crushed pepper
- 1 tablespoon of peppercorns
- 1 chopped onion
- Add all ingredients to a large pot.
- Bring mixture with ribs to a boil.
- Bring down to a simmer and continue simmering for 30 minutes.
- Remove ribs from pot and brush with your favorite BBQ sauce.
- Grill for 10 minutes on each side.
Ribs can be boiled ahead of time, refrigerated and grilled later to save time.
- 10 lb Corned Beef
- 5 Gallon Pot
- 3 heads of green cabbage
- 2 large turnips (peeled)
- 9 carrots (peeled)
- 3 beets with greens removed
- 5 white potatoes (unpeeled)
- 5 red potatoes (unpeeled)
- Place corned beef in pot and add enough cold water to cover.
- Bring to a boil uncovered.
- Immediately remove from heat.
- Remove beef to platter & rinse pot.
- Return beef to pot and add cold water to cover.
- Bring to a boil uncovered.
- Turn down heat until meat gently simmers.
- Discard outer leaves of cabbage, cut into 8 pieces, discard core and add cabbage to pot.
- Cut each turnip in half and each half into 4 to 6 equal pieces and add to pot.
- Add additional hot water if necessary to keep every thing covered.
- Simmer 4 to 5 hours.
- Place beets in separate pot and cover by 2 inches of cold water.
- Vigorously boil covered for about 45 minutes or until beets are tender.
- Drain and soak in cold water for 20 minutes.
- Peel beets, cut into 2 inch wedges, add 2 oz. unsalted butter and season.
- Wash potatoes in cold water. Do not peel. Place in separate large pot and cover with 2 inches of cold water.
- Bring to a boil partially covered and simmer at moderate heat until skins burst and potatoes are tender.
- Drain and put potatoes in serving bowl with 2 oz. unsalted butter and sprinkle with chopped parsley.
- Remove corned beef from cooking pot to large serving platter. Loosely tent with foil and allow to rest for 20 minutes.
- Carve across grain into 1/8 inch slices.
- Drain carrots, cabbage and turnips into a large serving bowl and top with 1 cup of cooking liquid.
- Serve with your favorite mustard and plenty of Irish Soda Bread.
- 5 cups of flour
- 1 cup of sugar
- 1 tablespoon of baking powder
- 1 ½ tablespoons of salt
- 1 teaspoon of baking soda
- 1 stick of unsalted butter
- 2 ½ cups of dark raisins
- 2 ½ cups of buttermilk
- 1 large egg
- Preheat oven to 350 degrees.
- Butter skillet (This recipe requires a 12 inch cast iron skillet and cannot be substituted)
- Blend the first 5 ingredients in bowl of mixer.
- Add butter in pieces and blend well.
- Mix in raisins, buttermilk and egg. Blend until well mixed.
- Transfer to skillet.
- Cut a 1 inch deep “X” into batter.
- Bake for 1 hour and 15 minutes.
- 1 – 2 lbs of lobster raviolis, cooked
- 1/4 cup water
- 1/2 cup white wine
- Juice of 1 lemon
- 1 shallot, minced
- Minced garlic (to taste)
- 1/2 cup butter
- Place water, wine, lemon juice and shallot in a saucepan and bring to a boil. (minced garlic may be added to taste)
- Simmer until it’s reduced by half.
- Turn off heat and swirl in butter until all incorporated.
- Season to taste with salt & pepper.
- Toss cooked ravioli in sauce.
Sauce should just coat ravioli. Don’t panic if it doesn’t look like enough sauce.
- Butcher’s Sirloin
- One jar of premade mushroom gravy
- 1/2 cup of red or white wine
- 1/2 cup of water
- One jar of drained pearl onions
- Small bag of baby potatoes
- Small bag of baby carrots
- Minced garlic and salt and pepper to taste
1. Season meat and place all ingredients in crock pot.
2. Heat on high until it bubbles
3. Reduce heat to low and cook until internal temp is 160 degrees.
Depending on size of meat, this could take 3-4 hours. Meat should be fork tender.
- 3 lbs. Boston Beef’s Seasoned Boneless Pork Sirloins
- 1 can of Pineapple Chunks, in Juice (DO NOT DRAIN!)
- 1 TBSP Black Pepper
- 1 TBSP Garlic, minced
- 1 whole Onion, sliced
- ½ can or bottle of Imported Beer
- 1 (12 oz) bottle of Root Beer
- 3-4 bottles of your favorite BBQ Sauce (Tip: Mix a variety of sauces for better flavor)
1. Place all ingredients into a slow cooker on high just until it starts to percolate
2. Then drop down to low temp for 3-5 hours or until the pork is fork tender and pull able with a fork.
Use the beer to rinse out the bottles of BBQ sauce to make sure that it is all in the crock pot.
- 1 whole Orange, sliced (leave rind on)
- 1 whole Lemon, sliced (leave rind on)
- 1 whole Lime, sliced (leave rind on)
- 1 whole Onion, sliced
- 1 TBLSP Garlic, smashed
- ½ TBLSP Peppercorns
- ½ can or bottle of Imported Beer
- 3 quarts of Cold Water
- 3lb bag of shrimp (thawed and rinsed)
1. Bring all ingredients (except the shrimp) to a boil in a 6 quart stockpot
2. Add shrimp and bring back to boil for 7 to 10 minutes or until shrimp are firm
3. Drain shrimp and rinse under cold water while separating from the orange, lemon, lime, onion, and other flavoring ingredients
4. Immediately pack in ice and let sit for 20 minutes
5. Serve and enjoy!
1. 50/50 ratio of Ketchup and prepared White Horseradish (not the sauce)
2. Mix together and add more ketchup as needed to taste and heat
3. Place in serving bowl and blanket the top with black pepper
4. Mix until combined to take out the tanginess of the ketchup
5. Serve with the cooked shrimp and enjoy!
- 1-2 QTS OF BEEF, CHICKEN, TURKEY, OR VEGGIE STOCK (FOR WHATEVER PROTEIN YOU ARE COOKING)
- 1/2 CUP RED OR WHITE WINE
- DRIPPINGS/ONION LEFT IN PAN
- 3-6 TBLS CORN STARCH*
- 1/4 – 1/2 CUP WATER
- SALT/PEPPER TO TASTE
1. AFTER ROASTED ITEM COMES TO CORRECT TEMPERATURE TAKE OUT OF THE ROASTING PAN AND LET REST ON A CUTTING BOARD
2. TAKE ANY EXCESS FAT FROM THE PAN DRIPPINGS AND REMOVE.
3. PLACE PAN ON TOP OF THE STOVE ON MEDIUM HEAT AND ADD IN THE WINE AND MOVE AROUND THE PAN SCRAPING UP ALL THE DRIPPINGS COOKING TILL WINE SIMMERS.
4. ADD IN THE STOCK AND BRING TO A SIMMER.
5. MIX TOGETHER THE CORN STARCH AND WATER UNTILL IT FORMS A SLURRY, A MIXTURE THE SAME CONSISTANCY AND LOOK AS MILK; ADD MORE WATER IF NECESSARY TO GET TO THIS CONSISTANCY, AND SLOWLY ADD INTO SIMMERING STOCK MIXTURE.
6. LET GRAVY COME TO A BOIL AND THIS WILL FULLY THICKEN THE GRAVY.
7. SEASON TO TASTE AND STRAIN OR LEAVE AS IS.
IF THE GRAVY IS TOO THIN, MAKE MORE SLURRY WITH A SMALLER AMOUNT OF CORN STARCH (1-2 TBLS) AND WATER AND ADD SLOWLY BUT LET COME BACK TO FULL BOIL BEFORE ADDING MORE.
IF THE GRAVY IS TOO THICK, ADD IN MORE STOCK OR SOME WATER AND LET COME BACK TO BOIL BEFORE ADDING MORE.
*If no corn starch:
USE 1/4 – 1/2 CUP FLOUR MIXED WITH EQUAL PARTS OIL TO MAKE THIN PASTE OR MIX THE FLOUR WITH WATER LIKE THAT OF THE CORN STARCH IN THE RECIPE BUT THIS WILL NEED A LONGER BOIL TIME TO THICKEN FULLY.
- 1/2 Cup White Wine (or water with a tablespoon of white of apple cider vinegar added)
- 2 Quart containers of Turkey or Chicken Stock or Broth (low sodium if possible), with about 3/4 cup reserved
- 4-6 Tablespoons of Corn Starch (for Gluten Free Version) or Flour
- Salt and Pepper to taste
- Roasting pan drippings with Turkey, gizzard, and excess fat removed. (Tip: Don’t remove all the fat since this will give the gravy nice flavor and a smooth creamy texture)
1. Place roasting pan on medium heat on 1-2 burners depending on the size of your roasting pan.
2. Add in white wine and use a stiff spatula or wooden spoon to stir around and pick up all of the brown drippings from the bottom of the pan.
3. Cook until all the drippings are released from the bottom of the pan and have dissolved into the wine. (about 1-2 min)
4. Add in turkey or chicken stock and bring back to a simmer.
5. In a bowl, mix together the reserved stock and cornstarch or flour until it is lump-free and the consistency of milk. (Tip: use an empty, clean jar with a lid to make this process easier just put ingredients in and shake till mixed!)
6. Once the pan is simmering add in about ¾ of the corn starch or flour mixture into the pan and stir with a whisk.
7. Raise heat to medium high and bring to a boil while continuing to whisk for about 3-4 min.
8. If the gravy has not thickened enough, whisk in the rest of the cornstarch or flour mixture and cook another 3-4 min.
9. Season with salt and pepper to taste.
10. For a smoother gravy, you may strain out the bits of onion and turkey.
11. Keep warm for serving and enjoy!
Gravy will keep refrigerated for 5-7 days and freezes well in a good container for a month.
1: When prepping the bird for cooking make sure to take out the giblets from the cavity and save the gizzard (long “neck” piece) and place in the roasting pan with the Turkey (the rest of the pieces can be thrown out since they will not lend good flavor to the gravy).
2: Also it doesn’t hurt to toss some sliced or quartered onions in the roasting pan either all of this will lend amazing flavor to your gravy!
3: Don’t add water to the bottom of your roasting pan unless necessary and even then add a bit of turkey or chicken stock instead this will give you a more flavorful gravy and will help the drippings caramelize and make more flavor!