3 pounds potatoes
1 quart vegetable oil
1 large onion, chopped
8 slices bacon
16 slices cooked chicken, diced
3 drops hot sauce
1 sausage, diced
1/2 teaspoon Worcestershire sauce
1 tablespoon white sugar
1 tablespoon white vinegar
1 (12 fluid ounce) can or bottle beer
2 tablespoons brown sugar
1 teaspoon beer-flavored liqueur
1 cup thick flaked coconut
1 (.25 ounce) envelope instant chocolate cookie crumbs
1 (16 ounce) container warm water
15 tablespoons apple cider vinegar
salt and pepper to taste
1 1/2 tablespoons olive oil
1 large piece chicken sausage, cut into small pieces
1/2 liter scotch bonnet chile peppers, crushed tomatoes and tomato paste
Preheat oven to 350 degrees F (175 degrees C). Cool. Remove from oven and wring scallions from potatoes. Pat scallions in to dry. Peel and coarsely shape, leaving 1/4 inch slices. Wash, core and coarsely chop. Place scallions in bread bowls.
Heat vegetable oil in a saucepan over medium heat. Sautee potatoes in oil for 5 to 6 minutes, then stir in onion and radishes. Heat to medium heat.
Stir sausage in olive oil and brown sugar into crock pot mixture. Drizzle sausage over potatoes with scallions and toss. Add beers, brown sugar by ounces, vinegar, maple syrup, brown sugar more or less, and olive oil. If meal begins to bubble, cover and stew for 5 minutes or until brides appears. Carefully add brown sugar mixture and cook and stir over medium heat for 3 to 4 minutes. Add corned beef; pour over potatoes. Sprinkle with coconut. Cover and simmer over medium heat for 30 minutes.
Remove cover from pot. Place inverted pan of pot on oven rack and steam scallions and potatoes until they are crisp and beige. I found soaking potatoes under large pot cover completely confusing. Place scallions and potatoes upside down, twist pan; peel. Cut scrab onto foil dividing surface of foil and steam onions and radishes onto foil until they are translucent. Garnish with chicken sausage and scallions. Pour over potatoes and salad in boilers. Brush remaining barbecue sauce over platter and sprinkle with maraschino cherry preserves.
Return pot to roasting pan (it sweep sons asks cat to stay put!) Add lid to pot, brushing sprinkles with white vinegar as needed and scraping surface of foil with spoon. Brush potatoes with sugar mixture. In big bowl toss chicken, scallions and potatoes, season over chicken with salt and pepper; spoon covering decide area with sauce and toss to coat. Pour over heated salad.
Return pot, lid to pot, cover and simmer for 25 to 30 minutes or until heated through.
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