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St. Patrick’s day menu

March 8, 2011
By Capt. DICK MAY, Catch 'em & Cook 'em


3-4 lbs. cured corned beef brisket, uncooked

6-8 med. red potatoes, skin left on

1 head cabbage, cut into quarters

Pickling spice (brisket may come with a spice


1 (12 oz) bottle beer

How to:

Season the brisket with spice to lightly coat the surface. Place the meat in a Dutch oven and add the beer and enough water to cover the brisket. Bring to a boil and then reduce the heat to low. Cover the pot and simmer for 1-1/4 hours. Add the potatoes and cabbage and continue to simmer for 1-3/4 hours or until tender

Note: Use a crock pot and cook for 8 to 10 hours.

Serves 6

Irish scones


4 c. flour

1-1/2 tsp baking soda

4 Tbsp. butter, softened

1/3 c. sugar

2/3 c. golden raisins

7 oz. buttermilk

How to:

Preheat the oven to 450 degrees and place a baking sheet between the heating element and the shelf the scones will be baked on.

Mix the flour and soda in a food processor and d pulse in the butter, then the sugar and raisins. Pour the mixture into a large mixing bowl and slowly, by hand or spoon, mix in the buttermilk until you get a good stiff dough. Knead gently and then roll out the dough to a depth of 3/4 inches thick and cut into rounds.

Place the scones on a lightly floured baking sheet and place in the oven for three minutes until they rise.

Reduce the oven temperature to 350 degrees and bake for 25 minutes, turning the pan every 10 minutes.

When the scones are brown on top, turn them over and cook them for a few minutes more.

To tell if they are done, tap them on top and if they sound hollow, the are ready to eat.

Irish coffee

How to:

Fill an 8 ounce wine glass with very hot water to pre-heat and then empty.

Pour hot, fresh coffee in the class until it is about 3/4 full. Drop sugar cubes in and stir until dissolved. Add a full jigger of Irish whiskey. Top with a collar of whipped cream by pouring gently over a spoon turned up-side down so the cream will float on top. Drink while it is hot.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.


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