We love this fusion recipe for St. Patrick’s Day: Corned Beef and Cabbage Egg Rolls. It’s from Dietz and Watson, purveyors of fine deli meats.

Chinese egg rolls are filled with cabbage and bits of pork. Here, corned beef substitutes for the pork, creating an “Irish” egg roll. The recipe serves 4.

“FUSION” CORNED BEEF & CABBAGE EGG ROLLS

Ingredients

Substituting lots of corned beef for bits of pork makes this an “Irish” egg roll. Photo courtesy Dietz & Watson.

Preparation

1. COOK CABBAGE. Melt butter in a large skillet over high heat. Add cabbage and cook just until the cabbage starts to give off liquid and reduces in half. Do not overcook; the cabbage should remain crisp. Season with salt and pepper to taste. Refrigerate cabbage until completely cool, at least two hours.

2. MAKE EGG ROLLS. On a work surface, create double wrappers by layering one egg roll wrapper on top of another, flat. Spread each of the four doubled wrappers evenly with 1 teaspoon of sandwich spread. Pat cabbage dry with a paper towel. Distribute the cabbage on the wrappers and top with the corned beef. Heavily brush the edges of one egg roll wrapper with the beaten egg. Begin rolling the wrapper tightly around the filling. Halfway up, fold in the sides, then continue to roll the rest of the way. Repeat with the other wrappers.

3. FRY EGG ROLLS. In a large, high-sided pot, heat the oil to 350°F. Gently drop in the egg rolls and fry until golden brown and cooked through, about 5 minutes. Remove and drain on a towel. Slice in half on the bias.

4. SERVE. Serve with stone ground mustard or Chinese mustard for dipping.
  

[1] Some say there’s nothing better than hot jalapeño poppers with a cold beer (photos #1 and #2 © Anchor Foods).

[2] Poppers appreciate a creamy dip. Or, you can serve them with salsa.

Who knew that jalapeño poppers were invented by a major food company? We always figured they’d come out of some hip Tex-Mex restaurant.

But it turns out that Anchor Food Products of Appleton, Wisconsin invented jalapeño poppers in 1992—making 2012 the 20th anniversary of poppers.

The original poppers were jalapeño chiles stuffed with cream cheese or Cheddar, battered and deep-fried—a spicy American snack version of the Mexican dish, Chiles Rellenos (stuffed bell peppers). The company is a major supplier to restaurants, and that’s where most people head for poppers (here’s a restaurant locator), along with a “Like to Party” Facebook Sweepstakes).

You can also find Anchor Poppers in the frozen foods section of the supermarket. Anchor’s expanded line includes seven flavors, the most popular of which are Original, Cream Cheese & Cheddar Cheese Jalapeño Poppers and Fire-Roasted Poblano & Jalapeño Popper Bites.
 
Poppers are delicious with a beer and can be served with a dip or sauce: marinara sauce, pepper jelly, ranch dressing, salsa, or other favorite. We combine pepper jelly with fat-free Greek yogurt to add a bit of sweetness without the cholesterol; plus a breading of Japanese-style panko breadcrumbs.

Try some now, or save them for Cinco de Mayo.
 
 
MAKE YOUR OWN POPPERS

While the actual date of the product launch is lost to time, Anchor Food Products applied for a trademark on the term “Jalapeño Poppers” on April 30, 1992.

Since the end of 2001, Anchor Poppers has been part of the H.J. Heinz family of brands; the poppers are produced by the McCain Foods division.

Find more about Anchor Poppers.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Here are 10 tips to make your salads so exciting, that a small amount of olive oil and negligible-calorie vinegar (or citrus juice) is all the dressing you need.

1. Mix Your Greens. If you’re budget-conscious, use a base of the more affordable iceberg and romaine lettuces, but blend in two other salad greens. Arugula, endive, radicchio, mache, red leaf lettuce, red cabbage, spinach and watercress are generally available, or you can buy a small amount of mesclun to toss with the iceberg or romaine.

2. Add “Secondary Greens.” Choose from broccoli, broccolini, broccoli rabe (rapini), cabbage, cucumber, fennel, green beans (raw or cooked), green olives, green peas, green onions (scallions), seaweed, snap peas, snow peas, zucchini and whatever we’ve left off this list.

3. Add Fruit. A few berries or grapes give natural sweetness and a color accent to any salad. But don’t overlook chopped dried fruit, diced melon or melon balls, figs, raisins, thin-sliced (matchsticks are great) apples and pears, and orange segments. Avocado is also a fruit.

4. Use At Least Three Colors. For red accents, consider beets, cherry or grape tomatoes (larger varieties in season), fruit, red onion, red bell pepper or jarred pimento. For the yellow/orange group, try carrots (for fun, shave them into ribbons), chickpeas, corn kernels or miniature corn, diced/sliced potatoes, shredded Cheddar, summer squash, yellow beets, yellow bell pepper or yellow tomatoes. For black accents, use black beans, black olives, black sesame seeds. For white accents: crumbled cheese, diced/sliced potatoes, cannellini beans, water chestnuts.

6. Add Leftover Proteins & Grains. Toss in a bit of beef or poultry, some cubed tofu, tuna or other fish or seafood, or sliced boiled egg. We’re not talking “dinner salad” but just small flavor accents. Also add any leftover grains or starches for flavor as well as texture.

7. Consider Some Cheese. A tablespoon of grated Parmesan, crumbled blue or goat cheese, or shredded semihard cheeses (Cheddar, Colby, Edam, Jack, provolone, ricotta salata and numerous others).

8. Think Themes. Try to come up with a different theme each week. For example, Asian-inspired salad with baby lettuces, bok choy, daikon and sesame seeds, and a rice wine vinegar/soy sauce vinaigrette; an Italian theme with radicchio, romaine, sundried tomatoes and shaved Parmesan; a Mexican theme with lettuce, black beans, green onions and a salsa dressing, topped with shredded queso blanco or Cheddar cheese.

10. Use fresh herbs. Some herbs make the salad sing: basil, chives, dill, parsley, sage and thyme, for starters. Snip it into the salad prior to tossing, or use as a garnish. If you like heat, add some diced fresh jalapeños (remove the seeds and ribs).

Now, we’re off to make a salad!

The pearl barley used in this recipe has had its outer bran and husk removed, leaving a small white “pearl” of endosperm. Like white rice, pearl barley is not a whole grain.

This recipe, which serves four, is from Justin O’Connor, Executive Chef at the Guinness Storehouse in Dublin. It will be served at the restaurant on St. Patrick’s Day.
 
 
BARLEY RISOTTO STUFFED CABBAGE RECIPE

Ingredients For Stuffed Cabbage

Ingredients For The Tomato Sauce

 
Tomato Sauce Preparation

1. Sweat. In a pan, sweat onion and garlic with olive oil for 3-4 minutes. Do not allow them to brown.

2. Combine. Add the chopped tomato and tomato purée.

3. Add. Add vegetable stock and season with salt and pepper.

4. Cook. Cook over low heat for 7-8 minutes. Blend and serve.
 
Stuffed Cabbage Preparation

1. Blanch. Blanch the cabbage leaves in boiling salted water for 3 to 4 minutes and cool in ice water.

2. Sweat. In a pot, sweat the onion, mushroom and garlic with a little olive oil for 4 or 5 minutes, without turning brown.

3. Add. Pour in the stock, barley and thyme. Cover with a lid and slow cook till barley is tender, adding more stock if needed. When barley is cooked, add the cream and Parmesan cheese and cook out for 2 to 3 minutes. Season to taste.

4. Stuff. Line 4 small teacups, acting as molds, with plastic wrap. Line each cup with a drained cabbage leaf, leaving some of the cabbage leaf extending over the edge. Fill the cups with the cooked barley risotto and cover with the overhanging cabbage. Use the plastic wrap to remove the stuffed cabbage from the cup. Twist the plastic wrap around the cabbage/risotto to form a ball.

5. Serve. Add tomato sauce to the bottom of each dish; serve stuffed cabbage in the center. Serve while hot or reheat in the microwave.

Yesterday we suggested a baked potato bar. Today, we’re adapting the idea to mashed potatoes—specifically, a Mashed Potato Martini.

This could be the best mashed potato recipe: a fun and memorable way to serve guests.

You dish out the mashed potatoes in a Martini glass, and then provide toppings for each diner to customize the dish.

If you don’t have martini glasses, use whatever dishware/glassware you have, or consider plastic rocks glasses from the supermarket.

If you want a special St. Patrick’s Day version, head to the green toppings underneath the main list.

This recipe is courtesy of Erica Moore-Ciganovic, Chef/Owner of Bonne Bouffe Catering in Los Angeles. More wonderful potato recipes are available at IdahoPotato.com.

Mashed Potato Toppings

Offer some of these toppings—as many different choices as your time, budget and fun factor allow.

 
Green Potato Toppings

 
How many types of potatoes have you had?

Check out our spudly Potato Glossary.

Find more of our favorite vegetables and recipes.