HOTLINE: Saturday March 14

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St. Patty's Irish celebration at the Musical Instrument Museum (MIM)

Event Info:
Experience Ireland
Saturday, March 14 | 9 a.m.- 5 p.m.
Sunday, March 15 | 9 a.m.- 5 p.m.
Tickets: Performance and activities included with paid museum admission ($20 for adults, $15 for teens, $10 for ages 4-12, free for ages 3 and under)
Full details: http://mim.org/exhibits/signature-events/experience-ireland/
480-478-6000,
MIM.org

Arizona Rattlers & Fan Fest

1-5 p.m. today at U.S. Airways Center. It's a free, family-friendly event that kicks off the start of the rattler's 2015 arena football league season. The block party features inflatables and dance performances. Some of the world champ Rattlers players and the mascot, Stryker, will be there. The first home game of the new season is two weeks from now on Saturday, March 28 against the Spokane Shock.

Big Band Dance Event

Tonight at the Airbase Arizona hanger out near Falcon Field in Mesa.

Dave Owens, The Garden Guy

Contact Dave at gardenguy@gardenguy.com, or visit www.gardenguy.com

Kevin Pollack chat show with Matthew Perry

Tonight 8 p.m.

Scottsdale Center for the Performing Arts in the Virginia G. Piper Theater

Tickets are $19

Ostrich Festival

For more information, visit www.ostrichfestival.com
Discount tickets are available at Fry's
March 13-15 at Tumbleweed Park in Chandler

Nabers

825 N. 54th St.
Chandler, AZ 85226
Nabersaz.com

Corned Beef & Cabbage

Corned Beef Brine

-5 quart cold water
-2 1/4 cup fine sea salt
-2/3 cup granulated sugar
-5 each garlic gloves
-2 tsp. coriander seed
-10 each allspice berries
-2 tsp. yellow mustard seed
-4 each cloves
-1 each cinnamon stick
-1/2 cup black peppercorns
-1 each medium carrot (large diced)
-1 each medium yellow onion (large diced)
-2 oz. fresh thyme
-4 each bay leaves, fresh or dry
-2 tbsp. pink curing salt (Insta Cure No. 1)
-5 lbs brisket or beef eye of round (just depends what you like)

Add the water to a large pot over medium-high heat. Add the salt, sugar, garlic, all of the spices, carrots and the onion as well. Bring the water to a boil. Give the liquid a good stir to make sure the salt and sugar have dissolved completely. Turn off the heat, and add the thyme and bay leaves. Let the brine cool to room temperature, allowing the aromatic herbs to steep for about two hours. Add the pink curing salt and stir to dissolve. Transfer the brine to whatever container you plan to store the beef in the fridge in -- a deep pan, a low plastic container, or even a large oven dish made of Pyrex or nonreactive material. Refrigerate the brine overnight or until it's completely cold. Add the brisket to the chilled brine, making sure it's completely submerged. To make sure it stays submerged, lay a clean kitchen towel directly onto the brisket, then lay a clean plate on top of the towel. Cover tightly with a lid or plastic film and refrigerate for 10-12 days. Check the container once a day to make sure the meat is still submerged.

Corned Beef Poaching

-5 quart cold water
-5 each garlic clover
-2 tsp. coriander seed
-10 each allspice berries
-2 tsp. yellow mustard seed
-4 each cloves
-1 each cinnamon stick
-3 each smoked Oaxacan chiles or some dried, smoked chile pod
-1 each medium carrot (large diced)
-1 each medium yellow onion (large diced)
-2 oz. fresh thyme
-4 each bay leaves, fresh or dry
-2 each heads of cabbage
-2 or 3 lbs. Yukon gold potatoes

After the 10-12 days are up, lift the brisket out of the brining liquid and transfer it to a pot large enough to hold the meat without too much crowding, but not too large. A large stainless steel pot with a heavy bottom will work just fine. Discard the brining liquid and all its ingredients. Add enough cold water to the pot to cover the meat by 1 to 2 inches and set over medium heat. Add the garlic cloves, coriander, allspice, mustard, cloves, cinnamon, carrot, onion, thyme, bay leaves and chile pods. Once the liquid comes to a boil, reduce the heat to low and keep monitoring it: You want the liquids to boil very gently in a few places. If you see big bubbles, it's boiling too hard. Reduce the heat even further. Simmer the corned beef brisket, uncovered, about three to four hours, until the internal temperature registers between 180°F and 185°F. Remove the pot from the heat, leaving the corned beef in its broth to cool down gently to a warm temperature, about one hour. Remove from the liquid and slice against the grain. Strain the broth, use it to cook the cabbage wedges and the potatoes. You can poach a head of green cabbage, cored and cut into six wedges, in the strained broth until it's tender, about 10 to 15 minutes. The quartered gold potatoes take about double the time of the cabbage, so start them first, adding the cabbage about half way through the cooking of the potatoes. Serve corned beef in a big shallow bowl, with the cabbage and potatoes and ladle the remainder of the cooking liquid over the top.

Honor Ride Phoenix

WHEN: Saturday, March 14, 2015
6:45-7:45am: Day-of-ride registration and packet pick-up
8 a.m.: Ride start

WHERE: United Healthcare offices (start and finish), 4425 East Cotton Center Blvd., Phoenix 85040

REGISTRATION: Register online at https://www.ride2recovery.com/honorRide.php
Registration includes an event shirt, fully stocked rest stops, SAG support, finishing medal and lunch.