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So St. Patricks day has come and gone once again. Are you tired of all things green? It’s funny because the holiday of St. Patrick’s Day in Ireland was actually a religious holiday, celebrating the Patron Saint of Ireland; St. Patrick. It wasn’t until Irish immigrants, who came to the United States during the great potato famine, started having parades and celebrating “being Irish” did it morph into what it is today. That started in New York City in March of 1762, where a demonstration of strength and solidarity among the Irish people who, at that time, were for the most part unwelcome in protestant America, began.
What to do with those St. Paddy’s day leftovers? Here are some unique ideas
And as we, the American people, love any excuse for a good party, (can you say Cinco de Mayo?) we all become a “wee bit of Irish” on March 17th, and party like, well, like we used to think all the Irish did. With wild abandon and good drink, lots of good drink. And of course, you have to remember as a child, if you forgot to wear your green on St. Patrick’s Day, well, you could expect a good pinch. What a great tradition right?
The other “tradition” is to make the “boiled dinner” of corned beef, cabbage, potatoes, and many times with added carrots. I love corned beef, not so crazy about boiled cabbage, and I prefer my potatoes cooked outside of the grease put off by boiling everything in one pot. My corned beef is slow cooked, with the traditional seasoning packet, but in stout and water; slow cooked, 3 1/2 hours in a 300º oven; tender and tasty. My cabbage is always Apple and Onion Braised Cabbage with Bacon to keep it crisp and low-fat, not soggy and flabby (I’ve really yet to meet a person who claims to JUST LOVE boiled cabbage). But, now that the Paddy is over, what are you going to do with those left-overs?
I thought I would check with some of my fellow food blogger friends to find out what they do, and share a few of my own ideas as well…
From the Kitchen of LindySez:
I love me some good old Corned Beef Hash. With a perfect ratio of corned beef to potato, a bit of herbs and some chopped bell pepper, it can hardly be beat for an all time all American favorite. This hash freezes beautifully, so make extra! Eat it with, or without, the egg.
Next up – A Rueben Sandwich. While this is not a recipe for the sandwich per se, it is a recipe for a really A Quick No Knead Crusty Rye Bread, rye bread being key to a really good Rueben. This is a fairly dense bread, perfect for holding up to the combination of corned beef, sauerkraut, Swiss cheese and Thousand Island dressing contained within, or if you are like BB, forget the dressing and spread some mustard on!
From Kalyn, a fellow food blogger at KalynsKitchen.com comes this interesting idea for a low-carb casserole, Leftover Corned Beef Low-Carb Rueben Bake. Using cauliflower in place of the potato, but with other traditional Rueben ingredients, this casserole looks and sounds wonderful.
Rachel, at TheStayatHomeChef.com brings us Corned Beef and Cabbage Nachos. What? I have to admit this took me a minute to comprehend, but then, after I read her recipe, I thought “why the heck not?”.
Laura at Whatsfordinnermom.com uses her left-overs to make a traditional, yet non-traditional meal called Bubble and Squeak, a typically frugal English dish. Sort of like corned beef hash, but with more stuff. She adds an egg and calls it dinner!
PIZZA? Well, sure, why not? Kirsten at Farmfreshfeasts.com thinks it’s a grand idea with her recipe for Corned Beef, Cabbage and Dubliner Pizza. Kirsten uses a pre-made pizza crust, but I think this would be even more delicious on my recipe for Basic Pizza Dough with its crunchy yet chewy dough, but I never object to a little help with convenience on those busy busy days… Either way, interesting right?
If there is pizza, nachos and Reuben bakes, why not egg rolls? Why not indeed. Diane, of CreatedbyDiane.com has come up with a perfectly delectable idea for exactly that…Corned Beef and Cabbage Egg Rolls.
And last, but not least, Laura at FamilySpice.com gives us the best of American tradition, Mac n Cheese, well, more precisely, Corned Beef Mac and Cheese. Looks good enough for all of us non Irish, or truly Irish!
LindySez: Do you remember me once mentioning the GAZILLION food bloggers out there? This is one of the best reasons they are out there. Wow, what creative juices are flowing from around the country, and the world. It shows how diverse food can be, and that’s why I love to explore it, in blogs, restaurants, and cookbooks. There is always something new to learn, something new to cook and some new combination of flavor notes, just like in a song.
Till next year – and as an old Irish proverb says: He who has water and peat on his own farm has the world his own way.
Cheers – Lindy
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