Today is the birthday of one of my brothers, Ken. When it comes to cooking, Ken is more like my dad than any of us. My dad would cook pancakes on Saturday mornings and grill hamburgers that evening. Ken never developed the love for the kitchen that the rest of us have. Like dad, he is very accomplished on the grill.
Today, I want to honor my brother with recipes that I know he enjoys. The first two are main dishes, Cajun Pork Roast and Corned Beef and Cabbage. The last one is a side dish, Hurgy Lurgy. We can wish Ken a very Happy Birthday and Let’s head to the kitchen!
Cajun Pork Roast
For family holidays, there is always turkey and pork roast. My brother prefers pork. Here’s a Cajun version of the roast we find on the table.
1 cup onion, chopped
1 cup bell pepper, chopped
1/4 cup celery, chopped
1 tablespoon ground thyme
1 tablespoon ground sweet basil
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup fresh parsley, chopped
4 cloves garlic, chopped
1 4 pound pork roast
1/4 cup olive oil
2 cups pork or beef stock
Preheat the oven to 350℉.
In a small bowl, combine the vegetables, spices, herbs, and garlic and blend very well. Make several slits in the roast and stuff the vegetable/herb mixture into them. Once you have filled several slits in the roast, rub the remaining vegetable mixture on the outside of the meat. In a large, heavy pot big enough to hold the roast, heat the olive oil and brown the roast on all sides very quickly. Next, add the Pork Stock, cover the pot, and bake in the oven for about 3 hours, basting the meat every 30 minutes. Cook until the roast is tender and done inside.
Corned Beef and Cabbage
My brother is very active in The Irish Channel St. Patrick’s organization. This is the parade that I march in every year in New Orleans. Here’s a traditional Irish dish to help celebrate my heritage.
4 pounds corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
Large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
Salt and freshly ground black pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid.
Hurgy Lurgy
I have fond memories of this dish. I remember seeing my dad make this dish. It’s a great accompaniment for any barbecue.
8 ounces elbow macaroni, cooked
2 tablespoons fresh garlic, through a garlic press
1/3 cup olive oil
Fresh shredded Parmesan cheese (Optional)
Fresh parsley chopped (Optional)
Heat garlic in olive oil for 3 minutes. Toss pasta with oil & garlic. Serve while hot. Sprinkle with cheese and parsley
As you read this, I have just gotten back from my annual Spring trip to New Orleans. I know that I had plenty of good food to eat along with a fun time with my brothers and friends in the parade. I will be calling my brother to wish him a Happy Birthday today. It’s easy to remember how old he is because I was born 10 years after he was. Happy Birthday Ken!
Comments