Possumblog

From the Fine Chefs at Possumblog Kitchens!

You know, St. Patrick's Day really wouldn't be the same without those wonderful traditional Irish favorite foods--but that shouldn't let us keep from experimenting with foods with a particularly Southern flair. So, our staff of chefs present for your enjoyment

CORNED MANATEE AND CABBAGE

1 corned manatee brisket
1 large head cabbage (preferably savoy)
800 peppercorns
60 cloves garlic, whole peeled
40-50 parsnips
10-20 turnips
200 bay leaves
10 pounds carrots, peeled
60 large potatoes
10 stalks celery, thinly sliced
300 whole cloves
1/2 pound Old Bay seasoning
1/4 pound black pepper, ground

Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 80 gallons). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 20 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.

Drain and serve with yellow mustard.

Mmmm--Manatee!

Be sure to look for all of Possumblog Kitchens fine cornbread-battered and deep fried meat products on a stick in your grocer's freezer--Cornatees, Cornguins, Cornorcas, Cornelephant, Cornutria--They're Tasty!

Posted by Terry Oglesby at March 17, 2006 09:26 AM