I should have asked sooner. Anyone have a great appetizer for a St. Patty dinner. I ended up making mini Shepherd's Pies. I'll know how that went in about 2 hours. But for next year for me, maybe this year for some of you?
You know the times have changed when I thought of this
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Bill my friend, I have to tell you about the Reuben I 'assembled' this week. A few weeks ago, I got a deal on some local grass fed beef cheeks (face cheeks, not rear end). I made a ragu out of half, the other half I brined, and made Corned Beef Cheeks. The were so loaded with collagen, they actually stuck to the knife when you cut into them. So we cooked a bunch of them off, then used the cooking liquid to make a risotto. When it cooled down we added grated Swiss cheese, shredded corned beef cheek, and made risotto balls. Then we deep fried them, and served them on a bed of sauerkraut, topped with a spicy Russian dressing. I thought they came out pretty good. I wish I could post a pic, actually I tried, but Instagram, and a food site a customer posted on, weren't compatible site for posting here.
RE: RE: RE: RE: RE: You know the times have changed when I thought of this
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Bill my friend, I have to tell you about the Reuben I 'assembled' this week. A few weeks ago, I got a deal on some local grass fed beef cheeks (face cheeks, not rear end). I made a ragu out of half, the other half I brined, and made Corned Beef Cheeks. The were so loaded with collagen, they actually stuck to the knife when you cut into them. So we cooked a bunch of them off, then used the cooking liquid to make a risotto. When it cooled down we added grated Swiss cheese, shredded corned beef cheek, and made risotto balls. Then we deep fried them, and served them on a bed of sauerkraut, topped with a spicy Russian dressing. I thought they came out pretty good. I wish I could post a pic, actually I tried, but Instagram, and a food site a customer posted on, weren't compatible site for posting here.
I also braised lamb shanks in Guinness, and served it with braised cabbage. I came across this cabbage recipe, and thought I'd give it a try. I had never added mustard, and cream to cabbage before. I thought the cabbage was great. Irish Braised Cabbage - ( New Window )
RE: RE: RE: RE: RE: RE: You know the times have changed when I thought of this
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Bill my friend, I have to tell you about the Reuben I 'assembled' this week. A few weeks ago, I got a deal on some local grass fed beef cheeks (face cheeks, not rear end). I made a ragu out of half, the other half I brined, and made Corned Beef Cheeks. The were so loaded with collagen, they actually stuck to the knife when you cut into them. So we cooked a bunch of them off, then used the cooking liquid to make a risotto. When it cooled down we added grated Swiss cheese, shredded corned beef cheek, and made risotto balls. Then we deep fried them, and served them on a bed of sauerkraut, topped with a spicy Russian dressing. I thought they came out pretty good. I wish I could post a pic, actually I tried, but Instagram, and a food site a customer posted on, weren't compatible site for posting here.
Bastard. I wish I was you
sounds incredible, send a link to the instagram picture. I think I can picture what they look like, but a picture would be cool too.
I also braised lamb shanks in Guinness, and served it with braised cabbage. I came across this cabbage recipe, and thought I'd give it a try. I had never added mustard, and cream to cabbage before. I thought the cabbage was great. Irish Braised Cabbage - ( New Window )
If you recommend the cabbage, I will definitely try it. Thanks. Btw, the mini shepherd's pie came out pretty good. I'll leave the link for anyone who wants to try it. Just a hint, you may need to portion the biscuit dough a bit to fit the muffin tin. Also, as it says, the dough rises a lot while baking, so you have to shape it back down with a spoon. I put the meat on the bottom and potatoes over it. And I added a splash or worsty sauce to the meat. Also, did fit 2 Tbs of each, just eyeball what will fit. Link - ( New Window )
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Bill my friend, I have to tell you about the Reuben I 'assembled' this week. A few weeks ago, I got a deal on some local grass fed beef cheeks (face cheeks, not rear end). I made a ragu out of half, the other half I brined, and made Corned Beef Cheeks. The were so loaded with collagen, they actually stuck to the knife when you cut into them. So we cooked a bunch of them off, then used the cooking liquid to make a risotto. When it cooled down we added grated Swiss cheese, shredded corned beef cheek, and made risotto balls. Then we deep fried them, and served them on a bed of sauerkraut, topped with a spicy Russian dressing. I thought they came out pretty good. I wish I could post a pic, actually I tried, but Instagram, and a food site a customer posted on, weren't compatible site for posting here.
Bastard. I wish I was you
sounds incredible, send a link to the instagram picture. I think I can picture what they look like, but a picture would be cool too.
Link - ( New Window )
Grasshopper Lush - ( New Window )
asshole, lol
Quote:
. Link - ( New Window )
asshole, lol
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
Quote:
In comment 14342561 robbieballs2003 said:
Quote:
. Link - ( New Window )
asshole, lol
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Quote:
In comment 14342569 Bill in UT said:
Quote:
In comment 14342561 robbieballs2003 said:
Quote:
. Link - ( New Window )
asshole, lol
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Bill my friend, I have to tell you about the Reuben I 'assembled' this week. A few weeks ago, I got a deal on some local grass fed beef cheeks (face cheeks, not rear end). I made a ragu out of half, the other half I brined, and made Corned Beef Cheeks. The were so loaded with collagen, they actually stuck to the knife when you cut into them. So we cooked a bunch of them off, then used the cooking liquid to make a risotto. When it cooled down we added grated Swiss cheese, shredded corned beef cheek, and made risotto balls. Then we deep fried them, and served them on a bed of sauerkraut, topped with a spicy Russian dressing. I thought they came out pretty good. I wish I could post a pic, actually I tried, but Instagram, and a food site a customer posted on, weren't compatible site for posting here.
Quote:
In comment 14342586 robbieballs2003 said:
Quote:
In comment 14342569 Bill in UT said:
Quote:
In comment 14342561 robbieballs2003 said:
Quote:
. Link - ( New Window )
asshole, lol
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Bill my friend, I have to tell you about the Reuben I 'assembled' this week. A few weeks ago, I got a deal on some local grass fed beef cheeks (face cheeks, not rear end). I made a ragu out of half, the other half I brined, and made Corned Beef Cheeks. The were so loaded with collagen, they actually stuck to the knife when you cut into them. So we cooked a bunch of them off, then used the cooking liquid to make a risotto. When it cooled down we added grated Swiss cheese, shredded corned beef cheek, and made risotto balls. Then we deep fried them, and served them on a bed of sauerkraut, topped with a spicy Russian dressing. I thought they came out pretty good. I wish I could post a pic, actually I tried, but Instagram, and a food site a customer posted on, weren't compatible site for posting here.
Bastard. I wish I was you
Irish Braised Cabbage - ( New Window )
Quote:
In comment 14342602 Bill in UT said:
Quote:
In comment 14342586 robbieballs2003 said:
Quote:
In comment 14342569 Bill in UT said:
Quote:
In comment 14342561 robbieballs2003 said:
Quote:
. Link - ( New Window )
asshole, lol
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Bill my friend, I have to tell you about the Reuben I 'assembled' this week. A few weeks ago, I got a deal on some local grass fed beef cheeks (face cheeks, not rear end). I made a ragu out of half, the other half I brined, and made Corned Beef Cheeks. The were so loaded with collagen, they actually stuck to the knife when you cut into them. So we cooked a bunch of them off, then used the cooking liquid to make a risotto. When it cooled down we added grated Swiss cheese, shredded corned beef cheek, and made risotto balls. Then we deep fried them, and served them on a bed of sauerkraut, topped with a spicy Russian dressing. I thought they came out pretty good. I wish I could post a pic, actually I tried, but Instagram, and a food site a customer posted on, weren't compatible site for posting here.
Bastard. I wish I was you
sounds incredible, send a link to the instagram picture. I think I can picture what they look like, but a picture would be cool too.
If you recommend the cabbage, I will definitely try it. Thanks. Btw, the mini shepherd's pie came out pretty good. I'll leave the link for anyone who wants to try it. Just a hint, you may need to portion the biscuit dough a bit to fit the muffin tin. Also, as it says, the dough rises a lot while baking, so you have to shape it back down with a spoon. I put the meat on the bottom and potatoes over it. And I added a splash or worsty sauce to the meat. Also, did fit 2 Tbs of each, just eyeball what will fit.
Link - ( New Window )
Quote:
In comment 14342734 smshmth8690 said:
Quote:
In comment 14342602 Bill in UT said:
Quote:
In comment 14342586 robbieballs2003 said:
Quote:
In comment 14342569 Bill in UT said:
Quote:
In comment 14342561 robbieballs2003 said:
Quote:
. Link - ( New Window )
asshole, lol
Haha. I was like who wants an app about St. Patrick's Day.
Why not just do some ruebens? They never disappoint.
I like to cook, and Ruebens aren't cooking, they're just assembling. Besides, they're Jewish food :)
Bill my friend, I have to tell you about the Reuben I 'assembled' this week. A few weeks ago, I got a deal on some local grass fed beef cheeks (face cheeks, not rear end). I made a ragu out of half, the other half I brined, and made Corned Beef Cheeks. The were so loaded with collagen, they actually stuck to the knife when you cut into them. So we cooked a bunch of them off, then used the cooking liquid to make a risotto. When it cooled down we added grated Swiss cheese, shredded corned beef cheek, and made risotto balls. Then we deep fried them, and served them on a bed of sauerkraut, topped with a spicy Russian dressing. I thought they came out pretty good. I wish I could post a pic, actually I tried, but Instagram, and a food site a customer posted on, weren't compatible site for posting here.
Bastard. I wish I was you
sounds incredible, send a link to the instagram picture. I think I can picture what they look like, but a picture would be cool too.
Here goes, thanks for checking it out.
Instagram - ( New Window )