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St Patrick's Day - sorta?

MGZ Mar 5, 2013 06:25 AM

Some of you may have seen this old thread where Dean fourunder and I discuss different ways to slow cook corned beef: http://chowhound.chow.com/topics/838041

I've asked our learned friend a question there and thought I solicit more thoughts. Here's the text of the question (for more context, please follow the link):

"Well, for my Mom's birthday (which is a week or so after her sister's), I'm having a little dinner party for some of her family. Since it's on the Seventeenth, I figured I'd bust out my barbecued corned beef. My wife was thrilled.

I told Mom what I had in mind, but she seemed to only hear "corned beef and cabbage" the way she had been eatin' and makin' it for oh so many years. I got a call the next day. "Um, you're Aunt and I just sorta thought, um, I mean, we kinda just don't know if you should waste your cooking on corned beef and cabbage. . . . If that's OK?" Though flattered, I found it pretty damned funny.

So, now, my conundrum. Do I do some funky barbecue inspired riff using the offset to do the CB? Maybe grilled cabbage slaw? A potato they would not expect? Maybe throw in some U-10 shrimp as an appetizer to make the old girls think it's special? Funny indeed!"

Any of you have any clever ideas, recipes, etc., that might help me make a cool St Patty's/Birthday party to turn the tradition on its head?

  1. Gio Mar 5, 2013 07:02 AM

    A few years ago I made a recipe called Dublin Coddle from a tiny book titled, "The Little Irish Cookbook", http://www.amazon.com/Little-Irish-Cookbook-Books/dp/0811810852

    The story behind the dish is a sweet tale. The coddle is a traditional homey recipe that includes sausages, potatoes, carrots and onions. I remember using in-house made hot and spicy Italian pork sausages from a local salumeria, and applewood smoked thick cut bacon.

    Here's an online recipe not exactly like the one I used but near enough. Includes The Story:
    http://edible-ireland.com/2013/02/28/...

    4 Replies
    1. re: Gio
      MGZ Mar 5, 2013 01:57 PM

      Thanks, Gio. I need to convince these old Irish ladies that there is a way to do St. Patrick's tradition, but would not be a "waste" of my cooking skills. All thoughts are appreciated. The slow cooked, barbecue corned beef must be the core, but, things that have a tale attached would warm their hearts.

      1. re: Gio
        MGZ Mar 6, 2013 08:26 AM

        Maybe I could smoke some fresh chorizo and try that recipe?

        1. re: MGZ
          Gio Mar 6, 2013 09:24 AM

          I don't see why you couldn't the coddle recipe as a base and tweak it in any direction you want. Over the rainbow and right into a pot of gold... Erin go Braugh!

          Boxty is another Irish traditional dish.
          http://www.mrfood.com/Potatoes-Rice/B...

          Personally I like colcannon as EM23 mentions downthread.

          1. re: Gio
            EM23 Mar 6, 2013 09:31 AM

            With a pool of butter on top!

      2. MGZ Mar 6, 2013 08:25 AM

        Well, for whatever it's worth, I'm gonna go with doing the point cuts on the offset. Still not sure about the cabbage or the potatoes, but I did pick up some fresh yeast and intend to make rye bread that morning. Still soliciting ideas for a way to take my approach to the meat and turn the taters and cabbage into something Mom and her sister will go home braggin' about. Smoked potato salad seems interesting, but maybe too much smoke? Is there a riff on baked beans that might work with potatoes? No suggestion is too out of the box for a guy like me.

        6 Replies
        1. re: MGZ
          EM23 Mar 6, 2013 08:32 AM

          Are you looking for something "different" to do with the cabbageand spuds? If not, colcannon is always good. I guess you might add something like chorizo to give it a twist.

          1. re: EM23
            MGZ Mar 6, 2013 09:15 AM

            Yeah, the idea is to use the barbecued corned beef as a basis for turning the St. Pat's standards inside out and prove to a coupla old Irish broads that it's not what they have preconceived.

            1. re: MGZ
              EM23 Mar 6, 2013 09:34 AM

              My Mom and Aunt were a "coupla old Irish broads" - from West Kerry. Changing up the traditional boiled dinner would have turned them in to a coupla very annoyed old Irish broads, for sure:)

              1. re: EM23
                MGZ Mar 6, 2013 10:00 AM

                Well, Mom and her sis decided that the traditional CB&C was "beneath" my skill. It's nice that they think so, because it's their way of saying, "Why? I can make that at home. I don't want Matthew* to do it. He owes us something special." I wanna prove 'em wrong and shortsighted.

                *Please note, no one but them are allowed to call me that.

                1. re: MGZ
                  EM23 Mar 7, 2013 09:40 AM

                  Name restriction noted:)
                  Nice compliment from your Mom. I love Prima's idea for colcannon croquettes. I'll be checking back to see what you come up with.

          2. re: MGZ
            Njchicaa Mar 9, 2013 03:54 AM

            I've done smoked potato salad before and it was delicious.

          3. MissBubbles Mar 6, 2013 09:25 AM

            We grill Cabbage and dress it with a garlicky, anchovy dressing usually with a raw egg yolk. Really refreshing with grilled meat. Also grilling red cabbage then braising it in beer is good.

            1. prima Mar 6, 2013 09:28 AM

              I made an apricot jam glazed slow-braised in the oven corned beef, and colcannon a few years ago.

              Colcannan-stuffed potatoes might be an unexpected potato. Or colcannon croquettes?

              3 Replies
              1. re: prima
                MGZ Mar 6, 2013 10:02 AM

                "Colcannon croquettes"

                Now we're thinkin'! What if I took some grilled red cabbage, made the little dumplings and deep fried 'em. That would be a crowd pleaser. Maybe even stuff 'em with an oyster?

                1. re: MGZ
                  w
                  WiscoKid Mar 6, 2013 07:00 PM

                  Could try a soured cabbage pirogue =)

                  1. re: MGZ
                    l
                    LP808 Mar 6, 2013 09:10 PM

                    Make a few extra for me, please. Oyster included. That sounds like a deep fried ball of goodness.

                2. 1
                  1MunchieMonster Mar 6, 2013 08:42 PM

                  Gnocchi with fresh basil pesto.

                  Egg rolls for the cabbage. Not sure that "goes" with bbq, but it's different!

                  I'm also a fan of SmittenKitchen's "Not your Mama's coleslaw" (http://smittenkitchen.com/blog/2006/1...). We like it with a little lime juice sometimes.

                  How about cabbage & cheese pies in phylo dough cups?

                  1. EM23 Mar 13, 2013 12:56 PM

                    A spicy grilled cabbage for your consideration.
                    http://www.thekitchn.com/recipe-grill...

                    ETA - I like the crispy potato/ nacho idea you posted on the nacho thread.

                    2 Replies
                    1. re: EM23
                      MGZ Mar 13, 2013 01:36 PM

                      Thank you on both counts. I must admit, and you may know from my postings, I can be a bit of a "brain fart" cook. Some ideas are brilliant (to my wife at least) and some kinda suck, but ya gotta break eggs right?

                      As to the nachos, do you vote potato or tortilla? Or, is there a way to make some kinda f*cked up potato tortilla that I can fry thick and crisp???

                      1. re: MGZ
                        EM23 Mar 13, 2013 02:45 PM

                        I vote potatoes! Used as a tortilla of sorts. How about doing an out-of-the-box boxty? Make it a large thin pancake and roll the corn beef and cabbage in them like a burrito. Or a boxty quesadilla. Something like this
                        http://atlanta-restaurantblog.com/201...

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