CHARLESTON, W.Va. - Even though St. Paddy's Day has come and gone, I'm still in an Irish food state of mind.
I'm not seriously expected to eat corned beef but once a year, am I?
We enjoyed a little more luck o' the Irish when we recently received an awesome package from the Pig of the Month Club. (Best gift ever, by the way.) Inside was an iced-down selection of gorgeous pork products you can have delivered to your door and on the table in 30 minutes or less.
Take that, Dominoes.
I dug through the cooler to find slabs of thick-cut chipotle and garden herb bacon, large pre-cooked racks of "Cattle King" and "Love Me Tender" smoked barbecue ribs and a package of premium pasture-raised and beautifully marbled corned beef brisket (not pork, I know) cured with black peppercorns, garlic and pickling spice.
Color me happy.
In honor of the Emerald Isle, I made a home-cooked dinner featuring said corned beef stirred into fried potatoes and onions seasoned with broth, chopped pickles and a hint of spicy mustard. So good.
Facebook fan Lynn Jones read about the meal online and shared her technique - coating corned beef with a dry mustard rub and then cooking it in beer - which sounds mighty fine, too.
A few days later we threw the rack of Cattle King ribs in the oven and baked over slow, low heat until they were warmed through. I had my doubts about the quality of precooked ribs (dry and flavorless, dry and tough, just plain dry) but these babies were moist, tangy and delicious.
Now let me at that bacon!
Need a special delivery in time for this Sunday's Easter brunch? Check out www.pigofthemonth.com.
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