Text 24905, 183 rader
Skriven 2015-03-14 08:32:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Healing
===================
-=> DALE SHIPP wrote to DAVE DRUM <=-

 DS> You have to recall that I am Irish by marriage, and our best friend is
 DS> an Irish emigree.  Nuff said.

 DD> That's close enough for government work. I assume the
 DD> friend is the nice lady who came to the last picnic I
 DD> attended at your house. Helen?

 DS> You are correct.

 DD> Anyway, most of the great unwashed (and unlettered) are
 DD> clewless as to the meaning/significance of the day. All
 DD> they know is green beer, Shamrock shakes down the McD's,
 DD> and parades.

 DS> Especially in Boston and New Orleans and Savannah (I'm never been sure
 DS> why the last one is so big on St. Patricks, but they apparently are).

St. Pat's in Boston is almost as big a deal as Kasimir Pulaski day in Chicago.
And New Orleans never misses *any* excuse for a party. But, Savannah, that's a
puzzle. According to the WIKI when I went looking for demographic information
.... "Savannah holds annual celebrations in honor of Saint Patrick's Day. The
actual parade route changes from year to year but usually travels through the
Savannah Historic District and along Bay Street. The Savannah Waterfront
Association has an annual celebration on River Street that is reminiscent of
Mardi Gras on Bourbon Street in New Orleans."

From my favourite food blog: http://www.simplyrecipes.com

"Once a year, come mid-March, we Americans enjoy the best excuse ever to make
corned beef and cabbage, St. Patrick's Day! Never mind that the dish isn't
really eaten in Ireland, or at least not with the enthusiasm for it that you'll
find here. We'll celebrate the day the way we like, and raise a toast with a
pint of Guinness as well.

The traditional way to prepare corned beef and cabbage is to boil it, both the
beef and the cabbage. Several years ago my friend Suzanne introduced me to her
favorite way of making the corned beefâ€öspeckled with cloves, slathered in
honey mustard and baked, served alongside sautéed cabbage.

One day we cooked the dish both ways, boiled and baked. The winner?

The whole family agreed, the baked version, hands down.

But traditions die hard. So, here we present to you both versions, a baked
corned beef with honey and mustard (blanched first to extract some of the
excess salt), and a boiled version. Also we show two ways to cook the cabbage,
boiled or sautéed.

Enjoy and Happy St Patrick's Day!"

MMMMM----- Recipe via Meal Master (tm) v8.06

      Title: Baked or Boiled Corned Beef & Cabbage
 Categories: Beef, Vegetables, Herbs
      Yield: 5 servings

MMMMM--------------------CORNED BEEF (BAKED)------------------------
      3 lb Corned beef; in package
     10    Whole cloves
    1/4 c  Hot sweet honey mustard
      2 tb Brown sugar

MMMMM--------------------CORNED BEEF (BOILED)----------------------- 
      3 lb Corned beef; in package, 
           - w/spice packet

MMMMM---------------------CABBAGE (SAUTÉED)-------------------------
           Olive oil and butter
      1 md Yellow onion; chopped
      1 cl Garlic; minced
      1 lg Head cabbage; in 3/8" - 1/2"
           - wide slices
           Salt

MMMMM---------------------CABBAGE (BOILED)--------------------------
      1 lg Head cabbage; in 3/8" - 1/2"
           - wide slices

MMMMM------------------ADDITIONAL VEGETABLES------------------------
      2 lg Carrots; scraped, in 1" pcs
           +=AND/OR=+
           Several new potatoes;
           - quartered

  CORNED BEEF (BAKED): Take the corned beef from the package
  and discard the spice packet. Note that one side of the
  roast should have a layer of fat, the other side should
  have distinct lines indicating the grain of the beef.

  Corned beef can be very salty, especially when baked. To
  remove some of the salt before cooking, place it in a pot
  fat side up. Cover with water, bring to a boil, discard
  the water, add fresh water and bring to a boil again.
  Again discard the water.

  Preheat oven to 350øF/175øC. 

  Lay the corned beef, fat side up, on a large piece of
  heavy duty, wide, aluminum foil (you may have to get
  creative with the way you wrap the beef if your foil isn't
  wide enough). Insert the cloves into the top of the slab
  of corned beef, evenly spaced. Spread the top with the hot
  sweet honey mustard. Sprinkle brown sugar over the top.

  Wrap the corned beef with foil in a way that allows for a
  little space on top between the corned beef and the foil,
  and creates a container to catch the juices. Place
  foil-wrapped corned beef in a shallow roasting pan and
  bake for 2 hours.

  Open the foil wrapping, spread a little more honey mustard
  over the top of the corned beef, and broil it for 2-3
  minutes, until the top is bubbly and lightly browned. Let
  rest for 5 to 10 minutes, then place on cutting board.
  Pull out and discard the cloves.

  Lift the corned beef up to see which direction the grain
  of the meat is. Then cut the meat at a diagonal, across
  the grain of the meat, in 1/2" thick slices.

  Serve immediately.

  CORNED BEEF (BOILED): Place corned beef in a large (6 to 8
  quart) pot. Cover the beef with an inch water. Add the
  contents of the spice packet to the water. Bring to a
  boil, reduce heat to a simmer. Simmer for 2-3 hours, until
  the corned beef is fork tender. Remove from pot to a
  cutting board. (Reserve cooking liquid for boiling
  cabbage, if you plan to boil and not sauté the cabbage.)
  Cut slices against the grain, into 1/2" thick slices.
  Serve.

  CABBAGE (SAUTÉED): Heat 2 Tbsp olive oil (enough to well
  coat the pan) on medium high to high heat in a large, wide
  pot (8-quart if available) or large, high-sided sauté pan.
  Add chopped onions, cook for a couple of minutes, then add
  garlic.

  Add a third of the sliced cabbage to the pan. Sprinkle
  with a little salt and stir to coat with oil and mix with
  onions. Spread out the cabbage evenly over the bottom of
  the pan and do not stir until it starts to brown. If the
  heat is high enough, this should happen quickly. The trick
  is to have the burner hot enough to easily brown the
  cabbage, but not so hot that it easily burns. When the
  bottom of the cabbage is nicely browned, use a metal
  spatula to lift it up and flip it, scraping the browned
  bits as you go.

  Once the cabbage in the pan has browned on a couple of
  flips, add another third of the cabbage to the pan. Mix
  well, then spread out the cabbage and repeat. Add a bit of
  butter to the pan for flavour, and to keep the cabbage from
  sticking too much to the pan. Once this batch has cooked
  down a bit and browned, add the remaining third of the
  cabbage and repeat.

  Serve with the corned beef. Serve with boiled new
  potatoes. Can be made ahead and reheated.

  CABBAGE (BOILED): Once you have removed the corned beef
  from the pot, add the cabbage and any other vegetables
  (carrots, new potatoes) to the pot. Taste the liquid. If
  it is too salty, add more water to the pot. Raise the heat
  until the liquid is simmering well. Simmer until the
  cabbage and any other vegetables are cooked through, 15-30
  minutes.

  Place vegetables in a serving bowl, add a little of the
  cooking liquid to the bowl.


  Recipe from: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Come on over for BBQ said Pooh as he eyed Piglet hungrily.
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