st. patrick's day

  1. Demo Kitchen Recipe: Corned Beef Reuben

    Demo Kitchen Recipe: Corned Beef Reuben

    Its origins are lost in lore. Some argue that a hotelier deserves the credit for tossing all the ingredients together for a guest, while the guest's descendents argue that it was their forefather who came up with the recipe. What is NOT up for debate is that the Reuben is one of the greatest sandwiches ever conceived. The key to the recipe is allowing yourself to indulge - allow yourself the butter, and allow yourself as much dressing as you would like. After a night of St. Paddy's Day revelry, you deserve and need it!

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  2. Demo Kitchen Recipe: Corned Beef Hash

    Demo Kitchen Recipe: Corned Beef Hash

    Both crisp and soft, and oh so satisfying, corned beef hash is the PERFECT hangover cure after St. Paddy's Day. Concocted as a cunning means for using leftover meat, hash owes its name to the French word hacher - to chop, the only technique involved in its preparation. Simply chop or dice the ingredients and dump them into the skillet. The key to memorable hash is (after tossing in the roasted potatoes in the skillet) letting the ingredients rest in the skillet as they are sautéing. This ensures that a crispy crust is formed.

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  3. Demo Kitchen Recipe: Corned Beef and Cabbage

    Demo Kitchen Recipe: Corned Beef and Cabbage

    What would St. Paddy's Day be without corned beef and cabbage? Though the Irish certainly enjoy the lion’s share of recognition, immigrant Jews of early 20th century New York City also deserve a larger cut of the credit for what we know today as corned beef. The term corned was coined in the 17th century to describe the corn-kernel-sized salt crystals used for curing the beef or pork. The corned beef we enjoy on St. Paddy’s Day was first served to Irish immigrants by New York City’s Jewish butchers, who by salting and cooking their cuts of beef brisket transformed the tough cut into the tender, flavorful dish we know and love today.

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