Winning Bay Area Chef Shares Her St. Patty's Day Recipes: 'Corned Beef With a Kick' and 'Crowd-Pleasing Slaw'

Positively Petaluma contributed to this post, along with photo credits to Cooking With Laurie on Facebook, Ashley K. Collingwood/PositivelyPetaluma.com, Recipes are Cooking with Laurie Figone website:

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Petaluma’s Laurie Figone, of television’s “Cooking With Laurie,” is a growing celebrity in the cooking world, and often showcases her local pride by using local products.

Figone, who grew up on a dairy ranch in rural Novato and was a self-described shy girl who felt most at home in the kitchen, has aced numerous cooking contests nationwide, including ‘Dessert Category’-1st place-‘2014 World Food Championships’ in Las Vegas, and the ‘San Francisco 49er Surf & Turf Tailgate Style’-winner-‘1st Annual Cookoff Before Kickoff.

Thanks to Wayne Dunbar of Positively Petaluma who wrote a recent article on Laurie here, Patch scored two of Laurie’s most requested recipes at this time of year: her Baked Corned Beef With A Kick and her Crowd-Pleasing Slaw.

ENJOY! And Happy St. Patrick’s Day!

Baked Corned Beef with a Kick

By Laurie Figone

• 1 Corned Beef Brisket Flat
• ½ cup of your favorite hot sauce (I prefer F.A. Nino’s Mango Habanero)

This is the only way I will cook corned beef…

Wrapped in foil and oven baked, no mess to clean-up and the BEST part…the corned beef comes out PERFECTLY cooked every time.

1. Preheat oven to 325’.
2. Cut a piece of foil 3 times larger than your 9” x 13” baking pan. Line pan with foil.
3. Rinse the corned beef with cold water and pat dry with paper towels. Trim off the outer layer of fat. Place meat in foil lined pan. Coat the top of meat with an even layer of hot sauce. At this point you may add carrots and halved small red potatoes around the corned beef. Bring up the foil edges and fold to make an airtight seal.
4. Bake for 3 ½ hours. Remove from oven and let sit for 10 minutes. Carefully open foil, remove corned beef (and veggies if used). Slice and serve your perfectly cooked corned beef!

Crowd-Pleasing Slaw

By Laurie Figone

• 8 cups shredded green cabbage
• 3 ¼ cups diced fresh pineapple, divided
• 1 cup diced fresh mango
• 1 cup diced red bell pepper
• ¼ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded
• Zest from 2 limes
• 3 TBSP. lime juice
• 3 tsp. sugar
• ¼ tsp. fine sea salt
• ¼ cup mayonnaise

1. In a large bowl, toss together cabbage, 3 cups of the pineapple, mango, red bell pepper and cilantro. Set aside.
2. Make dressing. Add to food processor: ¼ cup pineapple, jalapeno, lime zest, lime juice, sugar and salt. Pulse until pineapple and jalapeno are finely chopped. Add mayonnaise and pulse to blend. Stir into slaw, blending well.
3. Refrigerate for 30 minutes for flavors to blend. Stir well and serve.

Note: This slaw in an excellent side for grilled meats, pulled pork and my ‘Baked Corned Beef with a Kick’.