Not your mother’s corned beef hash. Photo courtesy Delmonico’s Steakhouse & Restaurant.
When life gives you corned beef, make corned beef hash. If you’ve got leftover corned beef from St. Patrick’s Day, you can make this delicious gourmet corned beef hash recipe for brunch this weekend.
Hash is a mixture of foods cut into small pieces. Corned beef is typically mixed with chopped onions and diced potatoes. The addition of grated beets creates “red flannel hash.”
Corned beef hash is most often served with fried or poached eggs—it’s nice to mingle soft yolk with the hash—and toast. Some restaurants add hash browns or home fried potatoes.
But we’ve got something special for you: Corned Beef Hash Eggs Benedict. Created by Chef William Oliva of Delmonico’s Steakhouse Restaurant in New York City (the birthplace of Eggs Benedict), this version will dazzle.
If the recipe is too fancy for you, simply turn the leftover corned beef into a conventional hash for breakfast, or use it to make stuffed peppers for dinner.
Leftover pork, poultry, roast beef and veal can also be “hashed,” as can tofu.
We’ve presented a number of cocktails for St. Patrick’s Day, but we’ve saved the best for last. This one contains our favorite food: ice cream.
It’s easy to whip up a Tipsy Leprechaun, a more sophisticated stout float (a spiked milkshake) that also contains Irish whiskey and Irish cream liqueur.
The recipe comes from R Lounge, a new lounge/restaurant with a beautiful view of Times Square in New York City.
TIPSY LEPRECHAUN COCKTAIL RECIPE
Ingredients Per Cocktail
1.5 ounces Irish Whiskey, such as Jameson’s
1 ounce Irish Cream Liqueur, such as Bailey’s
3 ounces Guinness Stout
2 scoops vanilla ice cream
2 ounce chocolate syrup
Optional garnish: Maraschino cherry
Preparation
1. GLAZE a pint glass with chocolate syrup
2. Blend the ingredients and add to the glass.
3. GARNISH with a cherry.
4. DRINK up.
5. HAVE another.
We can’t wait to celebrate! Tipsy Leprechaun recipe and photo courtesy R Lounge in Times Square, New York City.
Preserve your Parmesan. Photo courtesy Wisconsin Milk Marketing Board.
Hard cheeses are the most durable, lasting for months after they’re cut from the wheel. But they still need proper care.
Store hard cheeses—including Asiago, Manchego, Mimolette, Parmesan (Parmigiano-Reggiano), Pecorino, Romano and Tête de Moine—in an airtight plastic container with a few sugar cubes.
The sugar will absorb excess moisture and prevent the cheese from getting moldy. Replace the cubes when they get soft.
If your cheese dries out, here’s a tip to save it:
Revive dried-out Parmesan or any other hard cheese by wrapping it in a damp paper towel and refrigerating it in a resealable plastic bag for a day before using. After using the cheese, return any leftovers to the fridge in the bag, without the towel.
A related tip: Don’t throw away the rinds of hard cheeses. Add them to simmering soups to impart a deep, rich flavor. Remove the rinds before serving the soup.
The King’s Cupboard has introduced three new flavors:
Irish Cream made with real Irish cream liqueur, perfect for St. Patrick’s Day
Crème De Menthe, a robust chocolate mint that is certain to delight
Bourbon Caramel, with a splash of Bourbon whiskey (it’s family-friendly; we’d add an extra splash)
Three new dessert sauce stars. Photo by River Soma | THE NIBBLE. Tray from PacificMerchants.com.
Chocolate or caramel sauce drizzled over cake, crêpes, ice cream or fresh fruit elevates something plain to something special. Mix a teaspoon into a cup of coffee to make a fancy drink or add to milkshakes instead of chocolate syrup. If you need a sweet fix, just dip a spoon into the jar.
The products are kosher-certified (dairy) by OU. Crème de Menthe and Irish Cream are also certified organic.
Evalon is the best cheese in the country. Photo courtesy LaClareFarm.com.
The United States Championship Cheese Contest, America’s largest cheese and butter competition, has been judging dairy products since 1891.
With America’s continued interest in fine cheese, the contest has more than doubled in size since 2001. At this year’s recently concluded competition, more than 30,000 pounds of cheese were entered, representing 1,604 entries from 30 states.
Judges retasted the first prize winners from 76 categories of butter and cheese to determine the overall winners:
First Prize: At the top of the podium is a hard goat’s milk cheese, Evalon, made by Katie Hedrich of LaClare Farms in Chilton, Wisconsin. Out of a possible 100 points, Evalon scored 99.06 in the final round of judging, during which judges re-evaluated all the individual category gold medal winners to determine the champion.
First Runner-Up: Next came a Parmesan made by Sartori Reserve of Plymouth, Wisconsin. It scored 98.97 points.
Second Runner-Up: Also making the cut, an Aged Gouda made by Holland’s Family Cheese of Thorp, Wisconsin, with 98.95 points.
WHO’S THE BIG CHEESE?
It’s Wisconsin, winning 42 gold metals out of the total 76 categories judged—plus the three grand awards.
California came in second, with nine golds.
Vermont earned five gold medals.
Idaho took home four golds.
New Jersey, New York and Ohio each captured three golds.
Oregon and Pennsylvania each won two gold medals.
Kentucky, Michigan and Utah each earned one gold.
For more information on the contest, as well as contest photos and complete results for all 76 entry classes, visit USChampionCheese.org.
Find great cheeses, recipes, and everything you need to know about cheese in our Gourmet Cheese Section.
