THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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March 17, 2011 at 7:34 am
· Filed under Meat & Poultry, Recipes, St. Patrick's Day, Tip Of The Day
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Not your mother’s corned beef hash.
Photo courtesy Delmonico’s Steakhouse & Restaurant.
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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.
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March 17, 2011 at 7:27 am
· Filed under Cocktails & Spirits, St. Patrick's Day
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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.
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We can’t wait to celebrate! Tipsy Leprechaun
recipe and photo courtesy R Lounge in Times Square, New York City. |
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Want more spiked float ideas? Here are recipes for Chocolate Stout Float and Chocolate Stout Ice Cream
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March 16, 2011 at 7:40 am
· Filed under Cheese-Yogurt-Dairy, Tip Of The Day
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Preserve your Parmesan. Photo courtesy
Wisconsin Milk Marketing Board.
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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.
Thanks to our friends at CampbellsKitchen.com for this helpful tip.
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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.
Find more tips in our Gourmet Cheese Section.
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