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Old 03-11-2007, 04:44 PM   #1
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St. Patty's Day fare

I love St. Patrick's Day. I look forward to the boiled corned beef and veggies. I love the stuff.

When I mentioned it this year the eyes kinda glazed over. The only enthusiast for the menu was yours truly.

Not wishing to force feed food that some find ho-hum, I would like to jazz it up a bit.

I will not forego the corned beef (St. Patty would never forgive me, or maybe he would. But corned beef is going to be there come heck or high water.)

Would really apppreciate any ideas how to make a non-traditional (read that as traditional as I can get away with) St. Patrick's Day menu sing.

Thanks y'all.

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Old 03-11-2007, 04:46 PM   #2
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Would they go for Corned Beef Hash Browns? I made it a few weeks ago and then Cuisine at Home came out with a wonderful recipe.
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Old 03-11-2007, 04:50 PM   #3
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Some years I go with the corned beef and cabbage or lamb stew and soda bread - but some years I do a "green" theme. Everything I fix is shamrock green. Usually stuffed bell peppers with various green sides...I've even colored my mashed potatoes green.
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Old 03-11-2007, 04:55 PM   #4
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You can start the morning with Green Eggs and Ham. lol
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Old 03-11-2007, 05:01 PM   #5
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I'm going to make my "traditional" corned beef and cabbage recipe but I'm going to try to prepare it in the crock-pot this time. We'll have mashed real potatoes and N.Y. Times bread. Not sure what we'll have for dessert. There's still time to figure that out.

Here's my corned beef recipe if anyone's interested:

KATIE’S CORNED BEEF
AND CABBAGE
(Serves 6 to 8)

1 (4 to 5 lb.) corned beef brisket, flat cut
1 medium clove garlic
1 medium yellow onion, cut in half
2 whole cloves
10 whole black peppercorns
2 bay leaves
½ tsp. mustard seed
½ tsp. dried rosemary
1 medium head cabbage, cut into wedges
1 (16-oz.) can diced tomatoes, undrained

Wipe corned beef with damp paper towels. Place in a large heavy kettle or Dutch oven; cover with cold water. Add remaining ingredients except cabbage and tomatoes. Bring to a boil. Reduce heat; simmer 5 minutes. Skim. Cover; continue to simmer 3 to 4 hours, or until fork-tender. Add cabbage and tomatoes the last 15 minutes of simmering time. Stir occasionally to separate the cabbage leaves. Remove the corned beef and cabbage from the liquid. Slice the beef and arrange on a platter with cabbage. Defat the liquid and serve on the side. Note: If you wish, you can also add the seasoning from the packet that comes with the meat along with the ones listed above.
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Old 03-11-2007, 05:03 PM   #6
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Some of the brewsky's here serve green beer to celebrate the day--I guess they use food coloring or a potent penicillin strain of something or the other. Given the prices and what a shot costs in the office I'd say it's food coloring.
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Old 03-11-2007, 05:07 PM   #7
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I don't change tradition, its just me, I do mine in a crock pot or electric fry pan, depends on my mood ! Love it ! Sorry I only fix it once a year too !
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Old 03-11-2007, 05:09 PM   #8
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Not to sound ignorant but just what is "corned beef"---I guess I could go and Google this question and get all kinds of "scientific" answers but I'd really like to know what you DC readers have to say about it. If this question belongs on another thread please zap it there--is this a traditional Irish dish? Your menu sounds delish, by the way, Katie E!
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Old 03-11-2007, 05:13 PM   #9
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I see Irish coffee...Irish Cream..(I can personally vouch for MM's TNT recipe!)
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Old 03-11-2007, 05:18 PM   #10
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Good point, Uncle Bob. Maybe I can devise some sort of Irish Creme cheesecake. There's plenty of time yet. Cheesecake's always welcome in our house.
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