Posts tagged by: Holiday

A Jigg’s Dinner Recipe for Beginners

St Patricks Day CatAh, St. Patrick’s Day! Is there anyone that doesn’t love this holiday? This year, I’ve decided to retire the green bear and shamrock shaped sunglasses, for a traditional Jigg’s Dinner. For those of you who don’t know, Jiggs’ Dinner – also known as boiled dinner – is a traditional meal that consists of salt beef, various root veggies, pea pudding, and more often than not, some kind of dessert.

In light of my ignorance to the whole affair, and with St. Patrick’s Day around the corner, I thought it would be interesting to see what it was all about. I mean, “boiled dinner,” how hard could it be? As it turns out, much harder than you might think if you want the real Newfoundland version. In addition, I have a strong aversion to meat that comes in a can, as salt beef does.

Luckily, I found a New England version that requires just one pot and consists of corned beef or plain beef brisket with cabbage, carrots and potatoes. Below you’ll find the very beginner-friendly recipe I intent to follow this St. Paddy’s Day.


1 corned beef brisket with spice packet (3 pounds)

1 teaspoon whole black peppercorns

2 bay leaves

2 medium potatoes, peeled and quartered

3 medium carrots, quartered

1 medium onion, cut into 6 wedges

1 small head green cabbage, cut into 6 wedges

Prepared horseradish or mustard, optional


  1. Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
  2. Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

Yield: 6 servings.

A Fun Father’s Day Cookout

Boozy BBQ ChickenIt’s fair to say that this post will have nothing to do with Restaurant Equipment, but it does have something to do with food. And that is something we all have in common.

Father’s Day is upon us. For me, that means celebrating the man in my life with meat and beer and spicy stuff. I’ve spent the last few nights pouring over Burkett’s Pinterest boards looking for the perfect recipes and DIY crafts for the children to make. Here’s a glimpse of what’s on our menu for this Father’s Day.

Boozy BBQ Chicken:

  • 1 Whole Chicken (roughly 3lbs)
  • ¾ Cup Dijon Mustard
  • 1Tbsp salt
  • 2 Tbsp fresh ground pepper
  • 12 oz can of beer (your choice)
  • ½ Cup Italian salad dressing
  • 1 juicy lemon

First thing’s first, open your beer and start drinking. Then warm your outdoor grill to medium heat.

Rinse chicken and pat dry with paper towels.

In a small bowl mix mustard, salt and pepper, then brush chicken with mustard mix.

When your beer is half empty, pour your ½ Cup of Italian Salad dressing and juice from half of the lemon into the can.

Put the can on a disposable baking sheet. Place upright chicken on the can like a stand, inserting the can into the cavity of the chicken.

Place baking sheet with beer and chicken on the preheated grill.

Cover and set your timer for 1 hour.

Carefully slice into the chicken to check for doneness. When the meat is no longer pink, take the chicken off the grill and allow it to sit for 15 minutes.

Slice chicken and serve.

I’m also throwing together some Buffalo Macaroni and Cheese using this recipe, but omitting the chicken. We’re big fans of mac and cheese in our house.

Finally, with the help of my trusted assistants pictured below, we’ll make peanut butter cup puppy chow. Using another simple recipe I found, I might be looking forward to this treat the most.


Peanut Butter Cup Puppy Chow:

8 cups Chex cereal

2 cups Reese’s Puffs cereal

16 oz. vanilla CandiQuik

1/2 cup peanut butter (I used Reese’s)

1 bag Reese’s mini peanut butter cups (8 oz.)

2 cups powdered sugar

1/2 cup mini Reese’s pieces

Combine the cereal in a bowl and set aside. Divide the powdered sugar into 2 big Ziploc bags and set aside. Place the CandiQuik in the microwave for 1 minute. Stir. Heat an additional minute, stirring every 30 seconds. Spoon the peanut butter into the melted chocolate and stir until smooth.

Pour the melted chocolate over the cereal and stir until coated. Toss the peanut butter cups with the cereal. Spoon the mixture into the two Ziploc bags evenly. Close and shake until thoroughly coated. Spread out on a parchment lined cookie sheet until set. Sprinkle with the Reese’s pieces

I’d love to hear what you have planned. Let us know!

 Scroll to top