March 17 - Chef Steve Perlstein
Wilde Bar and Restaurant
3130 N. Broadway
(773) 244-0404

To read more about the restaurant:

Beckett's Public House
3210 N. Lincoln Avenue
(773) 980-9620

To read more about the restaurant:

Whiskey Molasses Glazed Corned Beef and Cabbage

Molasses Whiskey Glaze

1 3/4 cup molasses
1 cup honey
1/4 cup ginger
1 1/4 cups Irish whiskey

Peel the ginger and dice fine. Combine all ingredients in a saucepan and bring to a boil. Remove from heat immediately, allow to cool, cover and store at room temperature.

Corned Beef and Cabbage

1 raw corned beef, with spice packet
1/2 cup molasses whiskey glaze
1/2 cup brown sugar
4 cups shredded cabbage
1 cup sliced frozen granny smith apples, thawed
2 Tbs vegetable oil
6 Tbs butter, divided into 3 2-Tbs portions
4 carrots, peeled and sliced into 1" pieces
12 red-skinned potatoes, halved
1/4 cup parsley, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup prepared horseradish
salt and pepper to taste

Prepare corned beef according to package directions; cool. Combine sour cream, mayonnaise and horseradish and set aside. Coat the corned beef on all sides with whiskey glaze. Arrange corned beef in baking dish and add 2 inches of water. Rub the sugar onto the top of the beef. Cover pan with foil and back at 375 degrees for 30 minutes. Remove foil and bake 30 minutes more. Meanwhile, in a pot, boil potatoes 20 minutes or until cooked through; drain and toss in 2 Tbs butter, parsley and salt and pepper. Also meanwhile, simmer carrots in water 8-10 minutes or until just cooked through, then sauté in 2 Tbs butter and salt and pepper. Combine 2 Tbs butter and vegetable oil in sauté pan; add cabbage and apples and salt and pepper and sauté until heated through. On plates, cabbage mixture, carrots, potatoes and sliced corned beef, brush beef with more whiskey glaze, and serve with horseradish cream on the side.

Serves 4