Two Great Versions of One Great Dish!
Hi-dee-hi-dee-hi-dee----hi!
So, this coming Wednsday is St. Patrick's Day! The high holy day of everything Irish, and everything green! And, since I, myself, am of Irish heritage, on behalf of my great, great grandfather Harland Harley, I'd like to say, Happy St. Patrick's Day to one and all! And, since I know that many of you were also born on St. Patrick's Day as well, I'd also like to say, Happy Birthday as well!
Of course, you all know, one of the big mainstay staples of St. Patrick's Day is corned beef and cabbage, and to prove to you all that there's no wrong way to fix this dish, I will present to you two different, but equally delicious, way to prepare this Celtic stable. The first way is the way my great-great grandmother Mary used to fix it for my great, great grendfather, many years ago, and the way many people in the south, and many African Americans living in California, fix it today. It's barbequed brisket and cole slaw. First, you take a corned beef brisket, rub it good with a barbeque rub (which is actually a mixure of spices like granulated onion, granulated galic, ginger, black pepper, oregano, and thyme), let it set in the refrigerator overnight so that the spices can meld together, then put it on the barbeque grill and let it slow cook, on both sides, until it's done. Barbeque sauce is an option, since the rub acts as the perfect seasoning. Cole slaw is fixed the traditional way, of course, with shredded cabbage, shredded carrots, and either mayo, Miracle Whip, or ranch dressing, all mixed together. Serve with the traditional barbeque side dish, potato salad, and you have yourself some good eating!
The second way to make corned beef and cabbage is the way my mom always makes it this time of year, and the way that I make it as well. Yes, folks! It's so easy, a 12-year-old can make it! And it only takes about a half an hour. I call it "The Working Mom's Corned Beef and Cabbage," because nowdays, a lot of mothers work, whether it's outside the home or on the Internet at home. Today's moms work, and they don't have time to do much cooking, so that's why this recipe is soooo easy. First you take a medium sized cabbage, shred it with your hands, and fry it on top of the stove in a wok in just a little (about 1/2 cup) canola oil for about five minutes, then remove from heat and put on a large platter. Then, you take a can of corned beef (which looks like a can of Spam, only it's kind of narrow on the top and wide at the bottom), rinse it good, slice it into 1/2 inch strips, and sautee it in the wok in about 1/2 cup canola oil for about five to ten minutes, because it's already cooked. Then, remove from heat and put next to the fried cabbage on the platter. Serve with french fries that were baking in the oven during this process and a small side dish of cut-up boiled carrots. I always make sure that this dish is always ready by the time my folks get home from work (my mom is very strict about that).
Well, that's all the time we have for this week. Until next time, be well, stay well, and don't forget to donate to the earthquake victims!
Sincerely,
Marley Sue
So, this coming Wednsday is St. Patrick's Day! The high holy day of everything Irish, and everything green! And, since I, myself, am of Irish heritage, on behalf of my great, great grandfather Harland Harley, I'd like to say, Happy St. Patrick's Day to one and all! And, since I know that many of you were also born on St. Patrick's Day as well, I'd also like to say, Happy Birthday as well!
Of course, you all know, one of the big mainstay staples of St. Patrick's Day is corned beef and cabbage, and to prove to you all that there's no wrong way to fix this dish, I will present to you two different, but equally delicious, way to prepare this Celtic stable. The first way is the way my great-great grandmother Mary used to fix it for my great, great grendfather, many years ago, and the way many people in the south, and many African Americans living in California, fix it today. It's barbequed brisket and cole slaw. First, you take a corned beef brisket, rub it good with a barbeque rub (which is actually a mixure of spices like granulated onion, granulated galic, ginger, black pepper, oregano, and thyme), let it set in the refrigerator overnight so that the spices can meld together, then put it on the barbeque grill and let it slow cook, on both sides, until it's done. Barbeque sauce is an option, since the rub acts as the perfect seasoning. Cole slaw is fixed the traditional way, of course, with shredded cabbage, shredded carrots, and either mayo, Miracle Whip, or ranch dressing, all mixed together. Serve with the traditional barbeque side dish, potato salad, and you have yourself some good eating!
The second way to make corned beef and cabbage is the way my mom always makes it this time of year, and the way that I make it as well. Yes, folks! It's so easy, a 12-year-old can make it! And it only takes about a half an hour. I call it "The Working Mom's Corned Beef and Cabbage," because nowdays, a lot of mothers work, whether it's outside the home or on the Internet at home. Today's moms work, and they don't have time to do much cooking, so that's why this recipe is soooo easy. First you take a medium sized cabbage, shred it with your hands, and fry it on top of the stove in a wok in just a little (about 1/2 cup) canola oil for about five minutes, then remove from heat and put on a large platter. Then, you take a can of corned beef (which looks like a can of Spam, only it's kind of narrow on the top and wide at the bottom), rinse it good, slice it into 1/2 inch strips, and sautee it in the wok in about 1/2 cup canola oil for about five to ten minutes, because it's already cooked. Then, remove from heat and put next to the fried cabbage on the platter. Serve with french fries that were baking in the oven during this process and a small side dish of cut-up boiled carrots. I always make sure that this dish is always ready by the time my folks get home from work (my mom is very strict about that).
Well, that's all the time we have for this week. Until next time, be well, stay well, and don't forget to donate to the earthquake victims!
Sincerely,
Marley Sue
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