It's kind of funny. When I was a kid, I wasn't a big fan of the baked ham dinner. Sure, it was okay and I'd eat it with minimal fuss, but it was not my favorite meal. Still, I looked forward to it because of what would inevitably follow: boiled dinner.
Ah, boiled dinner, how can I put something so ethereally delicious into words? Imagine all the best parts of Irish fare--meat, potatoes, carrots, cabbage--simmering on the stove all afternoon. Fragrances mingling. Flavors marrying. (Are you with me on this one?) Whether it was prepared in my grandmother's kitchen or my mother's, it was a giant pot of awesome sauce. (Did I mention that I've been a vegetarian for several years? Writing this is unmitigated torture.)
Okay, since you're probably now at your breaking point, dying to know how to make this yourself, I'll get on with it.
Boiled Dinner
Ingredients:
- Leftover baked ham (or corned beef), still on the bone
- 1 yellow onion, chopped
- 1 head of cabbage, quartered
- Several white potatoes (yes, "several"), halved
- A bunch of carrots, sliced about 1-inch thick
- Salt and pepper to taste
I know you're in awe of all these really precise and helpful units of measurement, right? Admittedly, this is what you might call a go-with-the-flow-and-trust-your-instincts kind of recipe. Believe me, I'd provide the metric conversion of "several" and "bunch" if I could, but it's a little outside my realm of expertise.
Directions:
- Combine all of the above mentioned ingredients in a large pot
- Add enough water to cover the vegetables
- Bring to a boil
- Reduce heat and simmer until the vegetables are tender, frequently ladling the juices over the meat while cooking
And that's it. It's not elaborate or complicated--just homey and delicious. So, set aside your measuring cups just this once and tap into your adventurous side. This dinner is worth it. (Really, I promise.)
Almost anyone who has summered on Lake Champlain would know what you meant if you said, "It's Michigan season!" And if you're lucky enough to have had female ancestors or relatives from the region, you've probably enjoyed a lovely homemade version of this summer dish.
What is a Michigan? It's a steamed hot dog, served on a bun with mustard, chopped onions, and a special "Michigan sauce." They are usually served at seasonal food stands by carhops--very quaint! What follows is my adaptation of the Michigan sauce recipe.
Michigan Sauce
- 1 lb. 90% (or leaner) ground beef
- 1 can (6 oz.) tomato paste
- 1 can (8 oz.) tomato sauce
- 1 green pepper, finely chopped (I use a food processor)
- 1/2 sweet onion, finely chopped (food processor again)
- 1/2 tsp. crushed red pepper
- 1/2 tsp. onion salt
- 1/8 tsp. ground cayenne pepper
- 1 tbsp. Dijon mustard
- 5-10+ drops hot pepper sauce, depending on your "hotness" preferences (I use Gunslinger Smokin' Hot Jalapeño Pepper Sauce, which I got in Kansas.)
- 1/4 c. water
Directions: Mix all ingredients together in a crock pot. Cook on High setting for 30 minutes. Stir. Switch to Low setting and cook for about 3 hours. To serve: Place a steamed hot dog on a New England style bun. Add the sauce (generously), followed by a thin stripe of yellow mustard and additional chopped onions.
Ironically, I have been a vegetarian for several years, but will make this upon request for my loved ones!
