Corned Beef Brisket

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
2 cinnamon sticks, broken into several pieces
1 teaspoon mustard seeds
2 teaspoons black peppercorns
10 whole cloves
10 whole allspice berries
10 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
1 bag of ice
1 (4 to 5 pound) beef brisket, trimmed
1  onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Chilled Watermelon Soup

6 pounds yellow or red seedless watermelon, diced (9 cups)

2 tablespoons chopped fresh mint

1 tablespoon sugar

2 tablespoons fresh lemon juice

1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar

1 teaspoon chopped ginger

8 teaspoons crumbled feta

1/4 cup sparkling wine (or sparkling water)

Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Chill for 1 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta .

Collard Kim Chee

5 cups collards, stemmed and cut into bite-size pieces

6 Tbs salt

2 Tbs candied ginger

2 dried red peppers (according to taste)

1 clove garlic, peeled

4 green onions, remove roots and split lengthwise

1 Tbs Worcestershire sauce

2 Tbs cider vinegar

In a large Bowl, mix collards and onions with 5 Tbs salt cover with a towel and Let sit overnight.

Remove the greens and gently rise and discard the liquid in the bowl. return rinsed greens to the bowl.

In a processor add the ginger, peppers and garlic . pulse until mixed well and kinda pasty. Place over the greens along with the Worcestershire sauce vinegar and remaining salt massage it in well. Place into a quart jar with a loose fitting lid. Let stand in fridge for two weeks adding some water if needed after a few days.