Showing posts with label irish. Show all posts
Showing posts with label irish. Show all posts
Saturday, March 29, 2014
Coconut Milk Corned Beef and Cabbage Irish American Thai Fusion is Going to be Huge in 2011!
Okay, so Ive never been Thailand, but if there are any Irish-American neighborhoods, and if they do have corned beef available, they may possibly make something vaguely similar to this. If not, thats fine, since I wasnt really trying to make a Thai dish anyway.
I was craving corned beef and cabbage recently, but the thought of doing the same old New England "boiled dinner" had me yawning. I tried to think of some new, interesting braising liquid, and thats when I remembered Ive never had something stewed in coconut milk that I didnt like.
Its my hope that those of you trying this will be sharing any additions the rest of us may find interesting. I think a little cilantro or basil would have worked, as would the addition of small eggplants, or bell peppers.
Now, how does a Vietnamese banh mi sandwich made with the leftovers sound? Enjoy!
4 pound corned beef brisket (do not add the spice packet to the recipe!)
1 (15-oz) can coconut milk
1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.)
1 tablespoon fish sauce
2 tablespoon tomato paste
2 bay leaves
1 teaspoon ground coriander
1 quart water
1 onion
2 rib celery
2 carrots
1 pound potatoes
1/2 small green cabbage
View the complete recipe
View the complete recipe
Tuesday, March 25, 2014
Corned Beef and Cabbage More Jewish than Irish
Its almost St. Patricks Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The funny thing is, its not that Irish. How it came to be such an icon of Irish-American cuisine is not completely clear, but it goes a little something like this.When Irish immigrants, fleeing the great potato famines, arrived in the Northeast they couldn’t find, or afford, the traditional cuts of meat used for their beloved braised dinner. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon.
Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut. But, why corned beef? New Yorks early immigrant populations lived in very crowded neighborhoods, and there was a close proximity between the Irish and Jewish communities.
If there is one thing that history has taught us (besides, do unto others as you would have them do unto you), its two ethnic groups living close to each other will always borrow from each others culinary traditions. This is a common theme in many of the worlds greatest recipes - the just posted Pork al Pastor was a perfect example.By the way, I make a couple drinking jokes in the video, but I feel entitled since many of my closest friends and relatives have very deep Irish roots, and its all meant in good fun.
I actually think its terribly unfair that so many people believe the stereotype that all Irish people are heavy drinkers. Its just not true - I know hundreds of Irish folks, and several of them dont have a drinking problem. Enjoy!
Ingredients:
4-5 pound corned beef
spice packet
3 quarts water
1 onion, quartered
3 carrots, cut in large chunks
3 ribs celery, cut in 2-inch pieces
1 tsp salt
2 pounds red potatoes
1 small green cabbage, cut in 8ths
hot mustard and rye bread
Tuesday, March 4, 2014
Easy Irish Stew Luscious Lamb for Lonely Lads Looking for Lovely Lasses
This was originally posted last March, but since I dont have a new video to show today, I decided to rerun this great stew recipe in anticipation of St. Patricks Day. Enjoy!Hey guys, if your cooking dinner for that special someone on St. Patricks Day, Id go with this sexy stew over the more traditional corned beef and cabbage. I love both dishes, but boiled cabbage is more of a married couples thing.
Irish stew is a much more date-friendy recipe. You can sit and relax while this aromatic stew simmers, and wont have to worry about saying things like, "by the way, thats the cabbage."
Pay attention to the cut of lamb used in this video recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price.
They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but its a wait rewarded with tender, succulent chucks of lamb.
Id like to apologize to all the Irish dark beer fans that will undoubtedly be disappointed that I didnt add the obligatory bottle of Guinness. I kind of prefer my Irish stew without the stout, although I will admit it does add an interesting flavor component that many swear by. Also, since I dont drink dark beer, so I always feel bad breaking up a six-pack to just buy the one bottle. The cashier always gives me that, "whats this guys deal?" look. Yes, I have issues.
I received an email complaining that my corned beef video could have benefited from some Irish music, so I splurged and purchased a Chieftains medley called, O Murchu Hornpipe/Sliabh Geal gCua na Feile/The Wandering Minstrel. Whatever Irish folk music lacks in commercial viability, it totally makes up for in song title length. Enjoy!
Ingredients:
1 tbsp vegetable oil
salt and fresh ground black pepper to taste
3 lbs lamb shoulder
1 onion, chopped
2 rib celery, chopped
2 carrots, chopped
2 tbsp flour
1 tbsp butter
1/2 tsp dried rosemary
3 cups chicken stock (or sub 1 bottle dark beer plus 1 1/2 cups stock)
water as needed
1 1/2 lbs potatoes
1/4 cup chopped green onions
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