Jazz fest is here.

Sorry about the long delay.  Jazz Fest is here, which means I should have time coming soon to start blogging again.  Happy Cinco de Mayo! 

TIME OUT

Due to the busy season arriving, I don't plan on having any time to make any fresh post until the middle of March.  It's Mardi Gras!  I will be cooking and eating, but no time for blogging.

CORNED BEEF HASH

The best use for corned beef bits and pieces is corned beef hash.  Take the corned beef and cut into small cubes.  Cut several pieces of potato into small cubes. 
Heat frying pan to hot, pour in "hash", stand back (for this will pop and splatter at you), stir frequently.  It is done when hot throughout and browned on the edges,
In a separate pan, fry two eggs over easy.  Place the eggs on top of the hash. Top with a dollop of hollandaise sauce, a dash of Louisiana hot sauce.  Serve with rye toast.

I love this for my brunch when I can get it.

CORNED BEEF

I use the pre-brined stuff.  There are several brands.  Cook's is my favorite.  It has just the right amount of fat and taste really good.  Boar's Head taste great, but doesn't have much fat.  You really get more edible meat with the BH, so it's worth the extra $ you spend on it.

Alton Brown has a great recipe available online.  It is very time consuming.  You must first trim the brisket, then allow it to brine in your refrigerator for  10 days.  I don't have space in my 'frige to spare for 10 days.

Simply follow the instructions on the bag.  I put my potatoes, carrots, and onions in with an hour and a half left in my cooking time.  Add the cabbage in the last thirty minutes.  Time it out 50 minutes per pound ( including the veggies ) at 275 degrees.  Always let it rest for 30 minutes before slicing.  Separate the beef and veggies while storing.

REUBEN

The reuben is one of my favorite sandwiches.  It should be in a category all on it's on.

Layer :  sliced rye bread - GOOD rye bread with seeds, New York seems to have some really good rye.

             Swiss cheese slice - no preference, just not Swiss/American

             sour kraut - Boar's Head is mid range price and very tangy

             1000 island dressing  - Wishbone lite is what I use

             6 oz fresh, homemade corned beef

             Swiss again

             sliced rye bread again

Griddle to golden brown on each side.  If you using cold products, heat them first.

Serve with potato chips, or potato salad.  Dill pickle on the side.

WHITE BEAN AND GREENS (soup or side)

2 Tbl olive oil
1 bay leaf
2 cloves of garlic, chopped
1/2 tsp crushed red pepper
1 small onion, chopped
1 1/2 pounds of greens (collard, kale, or mustard)
3/4 tsp salt
pepper to taste
2 (15oz) cans of cannellini beans, drained and rinsed
1 can rotel, mild
2 cups of chicken broth


Sautee the onions and garlic.  Add greens for 4 minutes, then add everything else.  Boil for 25 -30 minutes, until greens are soft.