One of the joys of a St. Patrick’s Day meal of corned beef and colcannon is having corned beef hash the next day. In New England, they add beets to make it “Red Flannel Hash.” Personally, I think this is gilding the lily and not something a Californian, like myself, would be inclined to do.
Karl’s Corn Beef Hash
with Miriam’s Balsamic Strawberries Spinach Salad
Filed under Beef, Breakfast, Main Dishes, Potatoes
Myr and Jan went to a pot-luck at Pie Ranch yesterday (Hey, for them this is work). Myr’s contribution the meal was Balsamic Strawberries. These are good all by themselves, but they can also go equally well on a mesclun salad or vanilla ice cream.
Karl’s Quick Variation of
Miriam’s Balsamic Strawberries
Filed under Breakfast, Desserts & Treats, Vegan, Vegetarian
In a recent Cooks Illustrated, they had a recipe for British scones. I woke up thinking about making scones this morning, but Jan had cleaned up and I couldn’t find that issue. Fortunately I remembered enough of the discussion about the differences between American and British scones to wing it.
Karl’s British Scones with Currents
Filed under bread, Breakfast, Side Dishes
I have never been overly fond of corned beef and cabbage, but like most part Irish-Americans I have usually made it on St. Patrick’s Day. Part of the reason for this dislike was because, like most Americans, I would go to Safeway and buy the plastic package of bright red meat. This sour meat would be tossed in the pot with potatoes, carrots and cabbage to be boiled to death.
Karl’s Corned Beef and Cabbage
Filed under Beef, Main Dishes
I do not pretend that this is an authentic Irish recipe. It is more of a California Fusion revamp of the original. I doubt that chicken broth or garlic were readily available in a traditional humble Irish cottage. That being said, there is no reason not to make it as traditional as possible.
Karl’s Colcannon II
Filed under Side Dishes, Starches, Vegetables, Vegetarian
As I have researched various recipes I have come across many references to Seville sour oranges. I was in Real Produce yesterday and, for the first time, there they were. I had to buy them, although I had no idea what I would do with them.
Karl’s Mojo Carne Asada Tacos
Filed under Beef, California Fusion, Main Dishes, Sauces and Spices
I found Seville sour oranges and Cuban mojo sauce sounded like a good thing to mix with beef for a savory taco. While I am making this sauce for carne asada tacos, it could also be used on chicken, fish or pork. For vegetarians, it could even be use as a sauce for rice or vegetables . The Seville sour orange juice gives this sauce a unique and distinctive flavor.
Karl’s Cuban Mojo Sauce
Filed under Sauces and Spices, Vegan, Vegetarian
I am making carne asada for my mojo tacos today. Many recipes call for marinating the meat in the mojo sauce before grilling. Unless you have a really hot heat source, wet marinade tends to cause the meat to steam rather than char. To avoid this, I plan to give the meat a dry rub, grill it, and then mix the crusty sliced beef with the mojo sauce at the last minute.
Karl’s Beef Dry Rub
Filed under Sauces and Spices
I am making mojo carne asada tacos and I wanted a salsa that would match well with the Seville sour oranges. It seemed logical to replace the usual lime juice or lemon juice with Seville orange juice. It turned out to be a good choice.
Karl’s Salsa de Seville
Filed under Side Dishes, Uncategorized, Vegan, Vegetables, Vegetarian
As I was scanning the recipes for Seville sour oranges I saw one for fried plantains. I thought that the plantains would do well with a sweet and sour sauce. I decided that it would make a good side for my taco dinner.
Karl’s Fried Plantains
with Saville Sour Orange Sauce
Filed under California Fusion, Sauces and Spices, Side Dishes, Starches
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Miriam
Jabberwocky Stew 