The Best St. Patrick's Day Recipes

St. Patrick's Day is the time to dress in green and put on your yarmulke? That's if you're combining the cuisines of the Emerald Isle and the Promised Land. And you'll feel like you've found that leprechaun pot o'gold at the end of the Western Wall when you try my luscious Jewish recipes using Irish Corned Beef, that's now on sale this week, just like the loaded deli classic Corned Beef Sandwich pictured below.

I like traditional Irish Corned Beef and Cabbage, and it's easy enough to make, but for the money, I like my Corned Beef between 2 slices of rye and topped with a cabbage Coleslaw, Jewish deli-style. So just keep on reading to see my tasty recipes below for Deli Corned Beef and Homemade Pastrami.

Easy Corned Beef Recipe - VIDEO

If you didn't notice, this week offers up cheap hunks of Corned Beef at half the normal price! I usually clear out my freezer for this St. Patrick's Day beef celebration and stock up on a few Corned Beef briskets. They freeze well, and I like to smoke them during my patio summer cookouts.

Cabbage for Corned Beef and Cabbage is normally cheap, but during St. Patrick's week, it is even cheaper.

Traditional Irish Corned Beef and Cabbage is easy to make. Boil the whole Corned Beef brisket for about 3 to 4 hours until the meat is tender. Next, remove the corned beef and cook chopped cabbage, carrot, and potatoes in the salty broth. 

I like to dump half the brine/broth as it's very salty and replace it with regular water. When the veggies are tender, return the corned beef to the pot to reheat. That's it, just pile on your plate a thick slice of Corned Beef with tender veggies. Check out my video below.

Easy Homemade Corned Beef with Cabbage - VIDEO

You'll want a batch of Coleslaw to go along with my Homemade Deli-Style Corned Beef Sandwich. Especially when cabbage is selling for pennies a pound this week. Just click here to get a cheap$kate Deli Coleslaw recipe.

Our most famous deli in Los Angeles is Canter's Deli on Fairfax Boulevard. They are especially known for Pastrami and Corned Beef Sandwiches.

For their 60th Anniversary at this location, they served Corned Beef on Rye Sandwiches for 60 cents! If you don't believe me, then just watch the video below as proof positive.

Canter's 60c Corned Beef Sandwich- VIDEO

Every summer, I throw a Pastrami Sandwich Party that features a Reuben and Rachel Sandwich. What takes these sammies over the top is that they are grilled in butter on rye bread grilled with melty Swiss Cheese...sooo gooood.

A Reuben Sandwich is stacked with Pastrami or Corned Beef, Swiss Cheese, Sauerkraut, and Russian Dressing (of course, you can substitute with mustard). Sour to the nth degree, Sauerkraut ignites smoky Pastrami and pungent Swiss Cheese on Rye Bread into an explosive flavor bomb.

Reuben Sandwich- VIDEO

A Rachel Sandwich is toasted the same as a Reuben but substitutes Sauerkraut with Coleslaw. Both sandwiches share Russian Dressing, which is easy enough to make - just a mix of mayo and ketchup.

Rachel Sandwich- VIDEO

And if you have any meaty leftovers, then add them to a caloric breakfast scramble of Eggs and Pastrami or Corned Beef (my recipe is a click away here).

My mashup between a Mexican burrito and a Jewish Deli classic sandwich is a delicious mouthful. 

A Pastrami & Coleslaw Burrito is a 99 Cent Chef recipe you'll only find here in the Cheap$take cocina (kitchen).

Now, if you really want the wildest use of leftover pastrami, then go no further than the next video, on the making of an Oki Dog.

It is basically a Burrito with hot dogs, cheese, chili, and pastrami. Yes, it's a cholesterol-clogging tortilla-wrapped depth charge that will literally take your breath away. Just watch the video below to see it being assembled (and click here to read its Japanese origin story).

Oki Dog with Pastrami - VIDEO

In my  Homemade Pastrami Recipe Video link here, I show you how to brine a beef brisket in the refrigerator for a week. But if you buy a package of Corned Beef, you can skip that stage and go right to cooking it like in the video below.

So keep scrolling down to see my Corned Beef and Pastrami recipes (you can also click here to see more Pastrami Recipe photos and text).

Keep an eye out for that yarmulke-wearing leprechaun with a tzitzit under his green jacket. If you catch him, make sure one of your 3 wishes is one of my delish dishes.

This St. Patty's Day post is all about the beef. So stock up on Corned Beef and get to cooking. You can be sure that the Blarney Chef is not full of it this time - these are some of my best and favorite recipes.

Easy Homemade Deli Pastrami - VIDEO

Play it here. Video runs 2 minutes 42 seconds.

Ingredients for Corned Beef and Cabbage

• 1 corned beef - I use cheap point-cut corned beef on sale. They usually weigh 3 to 5 pounds. You can follow the package directions for cooking corned beef. 
• 1 whole cabbage - chopped. It has a tough root stem you can remove, but it will tenderize. I only remove if it's discolored brown and extra tough. 
• 1 carrot chopped - You can add another carrot or two, depending on the size. Sometimes I like more veggies.
• 2 red potatoes chopped - You can boil the red potatoes whole, but they will take an extra half hour to cook. Okay to use white or russet potatoes. Also, add more potatoes if you like.
• Water to cover corned beef - When corned beef is cooked, taste the broth for saltiness; if too much then replace half the broth with freshwater and taste again.  

Directions for Corned Beef and Cabbage

Corned Beef is a thick and tough piece of meat, so you need to low-boil it for about 3 to 4 hours until tender. Time will vary depending on the size of the whole Corned Beef. Mine was about 4 pounds. Cheaper cuts of Corned Beef can be fatty, is so it's okay to trim off some of the fat.

You can follow the Corned Beef package cooking directions. Usually, you cover Corned Beef with water, about 5 cups worth. Most times, you have a small packet of spices and herbs included, so open and empty the contents into the water.

In a large pot, bring the Corned Beef in water to a boil, lower to a low simmer or low boil, and cover the pot. Cook for about 3 to 4 hours. Check on the pot every hour or so to make sure the liquid does not cookout, and add more water if needed. It's okay if the liquid cooks out by half; this will make an intense broth for the veggies.

After about 3 hours, you can chop the cabbage, carrot, and potatoes.

When the Corned Beef is done, remove it and set it aside. Taste the broth to see how salty it is. More than likely it's too salty, so pour out half the broth and add an equal amount of freshwater. Now taste to see if the broth is milder. Repeat this step if necessary to reach your desired flavor.

Once the broth meets your tastes, then add the chopped veggies. Bring to a low simmer, cover the pot, and cookthe  veggies for about 20 minutes.

If you like crunchy cabbage, then cook the carrot and potato first, about 15 minutes, then add chopped cabbage. Cook until cabbage reaches desired crunchiness, usually 10 minutes or so.

Finally, return the cooked Corned Beef to the pot with the veggies and let it reheat for about 5 minutes.

This is a one-pot meal, so just slice off hunks of Corned Beef and serve with the cooked veggies.

When slicing the Corned Beef for sandwiches, make sure to cut across the grain of the meat. Of course, you'll want to try out a slice to see how yummy it is. Notice the lean meat and its rosy color inside.

For a Deli-style Corned Beef Sandwich just add mustard to rye bread. Layer on your favorite cheese, corned beef, and coleslaw. From 2.67 pounds of corned beef brisket, I made 3 sandwiches. I served it to my ex-NYC neighbor, Deb, and she raved about how delicious it was. I hope you will like it too!

Directions for Cooking Easy Pastrami Recipe

Remove corned beef from the package and follow the cooking directions.

Typically you add corned beef to a large pot with a cover and fill it with water to just above the meat. Bring to a boil, reduce to a low simmer, cover and simmer for at least 3 hours. Check on it from time to time to make sure the water doesn't cook out (the water can cook out by a third, and that's okay, as the meat will continue to steam).

When finished boiling, remove the meat and set it to drain. Make a dry rub to coat the meat for smoking. Mix the pepper and coriander and coat all sides of the brisket.

Dry Rub Ingredients for Smoking

• 1 tablespoon ground coriander - they are the tan brown seeds in the herb package that normally comes with corned beef. You can sometimes find ground coriander in grocery spice racks, too.
• 2 tablespoons of ground black pepper - okay to use less. Sometimes black pepper can overpower everything, but I like my pastrami that way.
• Wood chips for smoking the pastrami on a BBQ grill -- about 4 cups.

Now time to smoke it. You mainly need an outdoor grill with a cover. I have a 2-burner gas grill. The object is to smoke the meat with indirect heat. That is, place the meat as far away from the flame as possible. The meat is already cooked, so you just want to smoke it at this stage. If you have a simple outdoor charcoal BBQ grill, then build a fire way off to one side.

The flame is under a pan of wood chips. You could even loosely wrap a large handful of chips in aluminum foil and place them over hot coals or a gas flame.

Depending on how large and hot the flame source is, the wood chips should start smoking in a couple of minutes. When the smoke starts, place the boiled brisket as far away from the flame as possible and cover the grill tightly.

Check every 10 minutes or so and replace the wood chips with fresh ones as they cook away if needed. I smoked my pastrami for an hour. Even a half-hour of smoking will give the Corned Beef great flavor and create a crunchy, crusted Pastrami.

In the hour of smoking, I had to replace the blackened wood chips a couple of times. The meat will still heat up and brown, even away from the heat.

If you are using a coal-burning grill, your smoking time may be shorter, as they often burn hotter than a more controllable gas grill (about half an hour of smoking?). The length of time it takes for the wood chips to stop smoking is all the time you really need.

After the pastrami is smoked, place it on a cutting board, slice across the grain, and make a big fat Pastrami Sandwich - your way!

I'll leave you with a pot o'gold at the end-of-the-rainbow video humor. It's time to wake up and smell the Shamrocks, I mean, coffee!

World Vegetarian Day

I have too many World Vegetarian Day recipes to list right here, so it's best to enter the words "vegan" or "vegetarian" in the "Search" window on the right side of the top area of my food blog to see them all. If you have a favorite vegetable or fruit, you can enter that name in the same window, too.

Anyway you cut it, there is a lot to choose from, and I think you will like my delicious, inexpensive recipes listed below. Read on and click on any highlighted name to be directed to the original recipe on this food website.

Some of my vegetarian recipes include butter, milk, cheese, and yogurt. All those ingredients are cheaply substituted with vegetable oils, almond milk (also oat, soy, hemp, etc.), or soy and oat yogurts. New substitutions for meat and dairy are arriving in grocery stores every year,

Click on any photo to see larger.

I'll start with a recipe that requires some mashing and a toaster, Avocado Toast. A soft, ripe avocado served simply with toast is easy and quick to do. I get my bread from the discount bin at my local big-chain grocer and avocado from my local Latin market. Avocado Toast has moved beyond trendy to just plain normal.

Everyone likes Mashed Potatoes, and I do too. Nothing to this recipe, really, and it will taste just as good with a milk substitute. I like a lot of fresh ground black pepper in mine.

I like veggies prepared simply, like fresh Boiled Corn or Sauteed Yellow Squash with onion and garlic.

Sauteed Green Beans with Almonds are a colorful dish with crunch.

Grilling or roasting veggies is a favorite of mine. Roasted Brussels Sprouts become tender and almost nutty in flavor. I add a drizzle of olive oil and season with salt and pepper before roasting.

You can almost grill any veggie, including Eggplant, Bell Pepper, Zucchini, Beets, and Sweet Potatoes, and I've done them all. Just click on any veggie name above to see how I do it.

Grilled Zucchini

Beans are part of my next recipe list. I eat them every week. I slow-cook them, but you can speed things up if you have a pressure cooker. I do like having the long-simmering smell of legumes as they tenderize.

In Louisiana, Cajuns like their Red Beans with white rice. I have a dear friend who has a great veggie version. I got her to show me how she does it, and I'll share her recipe with you. Check out our fun time together in the kitchen making Ms. Patti's Red Beans and Rice recipe.

White Beans are also on the menu in Cajun Restaurants and local fast-food joints. I make mine with a lot of veggies, including carrots, onions, celery, garlic, and herbs. Check out my Vegetarian White Beans recipe video.

I was raised on Tex-Mex-style Pinto Beans. We had them with Mexican Rice and flour tortillas for breakfast, lunch, and dinner. usually with meat, seafood, or eggs. But lately, I've been having beans with brown or white rice and a big shake of hot sauce. Check out my Homemade Mexican Pinto Beans video to see how I make them.

My next favorite bean recipe is Cuban-style Black Beans. I've been making this recipe the most lately. It is a favorite of my wife, Linda. The main flavoring is a sweet and sour addition of a little sugar and vinegar. This yin and yang pull of flavors really makes this recipe especially delicious. I also add bell pepper, onion, and garlic. Again, it is an easy recipe that I think will make it to the top of your favorites list?

Fried Plantains and Yucca are a delicious duo to serve with my Black Beans recipe. 

Canned Beans now come organic and vegan. Drain them and make a no-fuss Warm 3 Bean Salad, adding some fresh herbs, chopped onion, tomato, and a little oil and vinegar. Mash Pinto Beans with some of the broth, and you have quickie Refried Beans.

By the way, I'm a big fan of Soy Chorizo as a pungent and spicy ground meat substitution that costs about $2 per package. Sauté and add it to Refried Beans and Mexican Rice for a Burrito.

I have a slew of Salsas to try, including Ancho Chili,  Mango, Tomatillo, and Red Chili. Click on any recipe name to see the original blog post text and photo illustrations. 

I've been making fruit-based Salsas recently, including Peach, Mango, Pineapple, and Kiwi Salsas. They are sweet, cool, and spicy. I brought my Mango Salsa to a few parties, and it is always a hit and goes very fast so make plenty!

Soups and veggies blend well together. French Onion Soup uses caramelized onions as the main ingredient. It is served with melted cheese on top that you can leave out; it's rich enough. Earthy and pungent Mushrooms make some of the best soups. You can use cream, but any fave milk substitute works fine.

A Mexican soup loaded with veggies is called Calabasitas. It is made with corn, squash or zucchini, tomato, and chiles. It is finished with cheese that you can leave out to keep it vegan. 

How I love the tomato. I try to grow them, unfortunately, with limited success. Whether store-bought or homegrown, tomatoes are the central ingredient in the next list of recipes.

Gazpacho is an Italian soup made with blended fresh veggies and herbs -- no cooking needed, just a blender to puree. It's comprised mainly of fresh tomato, cucumber, bell pepper, garlic, and herbs. It's so refreshing and quick to do.

Bruschetta is a crunchy appetizer served on toast. It's an Italian version of Mexican salsa and tortilla chips. Made with fresh chopped tomato, basil, garlic, balsamic vinegar, and olive oil, it's simply delicious.

You can buy veggie Marinara Sauce in a can or jar cheaply, and I have cooked with my share. But I prefer to start with canned tomato sauce and add my own garlic, onion, and fresh herbs. It doesn't take that much longer to do, just a bit of chopping and sauteing. Homemade Marinara Sauce seems lighter to me and less salty. 

Pasta and veggies are a great combination. Dried pasta is still a great, cheap$kate buy.

You can start with a simple warm Rustic Tomato Sauce over your favorite pasta, or chill out with Peas, Artichoke Hearts, Broccoli, and Wheat Pasta. 

How about Brussels Sprouts or Kale with Pasta? I use butter, but you can substitute it with olive oil or any favorite veggie oil. For a bit of crunch, heat up your favorite nut like Cashews, mix with a little garlic, and heat in olive oil, and you have a rich Cashew and Garlic Pasta.

Steam any favorite veggies and mix them with macaroni or any tube and short-cut pasta for a versatile Veggie Pasta Salad, and it keeps in the refrigerator to serve cold, too. 

My Cajun nephew Zak has some serious cooking chops and came up with a wild Cajun Tuscan Primavera Pasta. Again, butter is used that can be substituted with olive oil, but you cannot replace the Cajun Seasonings, or you have to call it something else!

I worked in the Biz so you know I have a Cinema-inspired dish called  John Cassavetes Red Pepper, Olive Oil, Garlic, and Pasta. Cassavetes, the director, has influenced me more, shall we say, rough and tumble videos that are loose and simply presented - no fancy stuff, just like my recipe mentioned above.

Fruit + salad is a refreshing combination. Try out my Pear and Spinach Salad with Creamy Herb Dressing. I use milk and yogurt, but you know they are easily swapped out, right? I actually like Almond Milk and yogurt made with oats.

My Watermelon, Mango & Spinach Salad needs no substitutions as the vinaigrette is simply veggie oil and lemon or lime juice. It is a perfect summer salad.

Warm Corn, Tomato & Cilantro Salad is made with frozen corn. You could use drained canned corn, too. It is a salad served at room temperature. Kick it up a notch and use fresh corn.

My Veggie Wrap with Homemade Hummus is a salad in a wheat tortilla or stuffed into pita bread.

Potato Salad is a summer staple, and my recipe is one you will like, no matter what part of the country you live in. I have Mom's Cajun Potato Salad version for your viewing pleasure below.

I make an Easy Coleslaw throughout the summer as it's so easy to buy a package of precut cabbage with carrots, but whole cabbage and carrots are the cheapest way to go.

Mix in a bit of veggie mayo and it's ready to serve. I have a tasty, sweet Pineapple Coleslaw, too!

I even dined in a Local Nursery one time...only in the service of showing their tasty selection of fresh fruit trees and tomato plants.

Vegan Sushi? Sure, why not? The trick is to prepare the veggies in a simmering broth of soy sauce and wine (mirin, or sake). My Carrot and Portabella Mushroom Sushi are perfect examples. I also have a Sushi Rice recipe here.

I often start my day with Yogurt and Fruit. Buy local and seasonal fruit when it is most flavorful and cheapest in price.

It couldn't be quicker and easier than slicing a banana or mixing in some Blueberries or Strawberries. 

I'm a big fan of Chinese Stir-fry, everything from Veggies to Fried Rice. The basic ingredients are soy sauce, oyster sauce, fish sauce, ginger, and garlic. I like to stir-fry Bok Choy, which tastes like cabbage, only milder. You can stir-fry Broccoli, Cauliflower, and any favorite veggie you like.

A basic rice Stir-fry is made with cooked rice that has been chilled for a few hours or overnight so it can hold up to frying; otherwise, freshly steamed rice will get too mushy. I quickly make my Stir-fry with a medley of frozen veggies, like a package of peas and carrots.

Eggs are often part of a rice-based Stir-fry, but you will not really miss them. Crumble in some tofu as a tasty substitution, or slice a block of tofu into larger chunks and make tofu the main ingredient. 

You can also use cheap dried ramen noodles. Just cook them according to the package directions. Drain and add them to a hot pan or wok and stir-fry them like you would with cooked rice. I made Tofu with Snow Peas Stir Fry this way.

I like how Korean restaurants have a medley of veggie small-bites or Banchan. A favorite is a sweet Cucumber Salad. 

 Keep checking back as I am always adding fresh vegetable and vegan recipes.