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Showing posts with label corned beef. Show all posts
Showing posts with label corned beef. Show all posts
This Saturday (March 13, 2010) will mark the 9th annual Luck of the Irish Cook-off at Mobile's Bienville Square. The 160 year old park is familiar territory to anyone who parties in downtown Mobile. The cook-off is a fund raiser to support the fight against domestic violence and is presented by The Mobile Exchange Club as part of a three day festival that includes a Mardi Gras-style parade and most years includes a 5K run.
But the food is what most people go for. The cook-off is open to teams who wish to compete in one of two categories, Irish Stew or Corned Beef & Cabbage. Being as this is the Gulf Coast some recipes tend to trip a little to the "extreme Southern" part of Ireland with Conecuh smoked sausage and Cajun seasoning often finding it's way into these Emerald Ilse concoctions. Once considered a purgatory for foodies, Ireland is now making a bid to supplant France and Italy as Europe's culinary capital thanks to the likes of talented chefs like Darina Allen.
Corned Beef & Cabbage is the perfect dish for an Irish Cook-off in Alabama as Corned Beef is not (hold your hat) an Irish dish. The Irish recipe that evolved into corned beef and cabbage here in the States was boiled bacon and cabbage. However, when early 20th century Irish immigrants started Jonesing for a taste of the old country they were shocked to find no collar bacon in their new homeland. Collar bacon differs from what we are used to because it contains less salt and has more of the natural flavor of bacon employing the Wiltshire Cure method.
The Irish do not understand the concept of quitting and soon they stumbled on a phenomenon in the neighborhoods of New York called delicatessens. Within these shops run mostly by Jewish artisans there existed a magical cut of bovine called corned beef, a brine-cured then boiled slab of brisket. Thus the birth of an American classic.
But the food is what most people go for. The cook-off is open to teams who wish to compete in one of two categories, Irish Stew or Corned Beef & Cabbage. Being as this is the Gulf Coast some recipes tend to trip a little to the "extreme Southern" part of Ireland with Conecuh smoked sausage and Cajun seasoning often finding it's way into these Emerald Ilse concoctions. Once considered a purgatory for foodies, Ireland is now making a bid to supplant France and Italy as Europe's culinary capital thanks to the likes of talented chefs like Darina Allen.
Corned Beef & Cabbage is the perfect dish for an Irish Cook-off in Alabama as Corned Beef is not (hold your hat) an Irish dish. The Irish recipe that evolved into corned beef and cabbage here in the States was boiled bacon and cabbage. However, when early 20th century Irish immigrants started Jonesing for a taste of the old country they were shocked to find no collar bacon in their new homeland. Collar bacon differs from what we are used to because it contains less salt and has more of the natural flavor of bacon employing the Wiltshire Cure method.
The Irish do not understand the concept of quitting and soon they stumbled on a phenomenon in the neighborhoods of New York called delicatessens. Within these shops run mostly by Jewish artisans there existed a magical cut of bovine called corned beef, a brine-cured then boiled slab of brisket. Thus the birth of an American classic.
Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.
The Ruben is one of the classic deli sandwiches of New York. Rye bread, tangy mustard, kraut, Swiss cheese and piled high with tender corned beef. Few know that the first Ruben was made in Omaha, NE. Same setup with one distinct difference, instead of mustard that original Rueben had Russian dressing as a condiment. The use of Thousand Island dressing was an invention of soulless national chain restaurants, one of their many sins against the American dining scene. What I have here is a Cajun twist on the Big Apple classic.
Rouxben
1 3 – 4 pound corned beef brisket (the pre-brined type from the grocer)
1 cup Creole mustard
Butter, softened
Fill a large stockpot with enough water to fully immerse the brisket and bring to a boil. Add the brisket and the boiling spices and cook according to directions that accompany the brisket. When the corned beef is done you can either slice it or use two forks to pull it apart. Butter one slice of rye bread and place it butter side down on a griddle at medium heat. Layer cheese, corned beef, Tabasco and/or Cajun seasoning if using, kraut, mustard, and another slice of cheese. Top with another buttered slice of rye (butter side up). Grill until bottom bread is toasted and cheese is starting to melt then flip. Once second side is done flip again for a few seconds then serve.
The Ruben is one of the classic deli sandwiches of New York. Rye bread, tangy mustard, kraut, Swiss cheese and piled high with tender corned beef. Few know that the first Ruben was made in Omaha, NE. Same setup with one distinct difference, instead of mustard that original Rueben had Russian dressing as a condiment. The use of Thousand Island dressing was an invention of soulless national chain restaurants, one of their many sins against the American dining scene. What I have here is a Cajun twist on the Big Apple classic.
Rouxben1 bag of dry Cajun boiling spices (crab and shrimp boil)
1 cup sauerkraut1 cup Creole mustard
1 pound smoked or aged Swiss cheese in thin slices
1 loaf fresh rye breadButter, softened
Tabasco sauce (optional)
Cajun seasoning (optional)
Fill a large stockpot with enough water to fully immerse the brisket and bring to a boil. Add the brisket and the boiling spices and cook according to directions that accompany the brisket. When the corned beef is done you can either slice it or use two forks to pull it apart. Butter one slice of rye bread and place it butter side down on a griddle at medium heat. Layer cheese, corned beef, Tabasco and/or Cajun seasoning if using, kraut, mustard, and another slice of cheese. Top with another buttered slice of rye (butter side up). Grill until bottom bread is toasted and cheese is starting to melt then flip. Once second side is done flip again for a few seconds then serve.
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