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 GOURMET RECIPES

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The Feast of St. Patrick (March 10, 2005)

Here we are on the road, and St. Patrick's Day is coming up, and we wanted to give you some recipes to celebrate!

First stop: Chicago, where we found Harrington's! We didn't know about this venerable establishment, but everyone in the American midwest certainly does. In a Chicago SunTimes article excerpt, March 17, 2002, Janet Rausa Fuller gave us the story! This family-owned business has been feeding the Chicago area for more than 50 years, and should you be in town and, as Fuller stated, "utter the name at a neighbor's party, a firehouse, a union hall, a parish basement, or heck, to your priest, and at the very least you'll get a nod of recognition. More often, mouths water." As one local priest said, "Harrington's (corn beef) falls off the fork. You can't even cut it. You just pick it up with a fork and it comes off."

You want some for St. Patrick's Day? How about next year, as you must order by the end of January. No exceptions! Why? Just chew over these statistics:

  • Pounds of corned beef Harrington's will cook between Feb. 24 and March 25: 40,000
  • Quarts of juice served with 40,000 pounds of corned beef: 8,000
  • Number of stove burners in Harrington's kitchen: 32
  • Equipment used to cook 1,500 pounds of corned beef: 30 40-quart kettles
  • Number of St. Patrick's Day parades Ken Harrington has attended in his adult life: 0

Thank you Janet Fuller for this story, and thank you Harrington's for the recipe and photographs!

On today's menu:

Download these recipes in printable form as an Adobe Acrobat PDF (52 KB)


 

Mrs. B's Corned Beef Casserole

From the Harrington's web site we got this tasty recipe that even the newest cook can handle. Go on, do the party; here's your main dish!

Serves 4–6 (how hungry are you?)

    Ingredients:
  • 2½ cups Harrington's Corned Beef (sliced, diced or shredded)
  • 2 cups boiled cabbage (sliced, diced or shredded)
  • 8 to 10 boiled (red) potatoes (sliced with 4 to 5 cuts per potato)
  • 2 cans tomato soup (dilute each can with ½ can of water or ½ can of wine)
  • Olive oil
  • Optional: celery seed, sweet basil, Parmesan cheese
    Requires:
  • 2-quart Pyrex dish
  • 350 degrees
  • 45 minutes

In a Pyrex dish, lightly spray olive oil. Layer in a single row red potatoes, using 5 to 6 potatoes. Next place a layer of corned beef. On top of corned beef, place a single layer of cabbage. Then sprinkle lightly celery seed and about ½ tsp. basil. Then a top layer of the boiled potatoes. You should have enough potatoes to cover all the cabbage. Take the soup mixture and trickle down the insides of the casserole dish. You won't use all the soup. When enough soup is added, sprinkle top of tomato-potatoes with Parmesan cheese. Cover the casserole dish with aluminum foil and bake ½ hour. For the final 15 minutes, uncover and bake. Enjoy!

Email info@harringtonscornedbeef.com
www.harringtonscornedbeef.com/menu.htm
Website ©2002–2004 Designed, maintained and hosted by AWAMS

Ray Harrington Catering Co.
4300 N. Central Ave.
Chicago, IL 60634
Phone (773) 283-8388
Fax (773) 283-8390

Accompanying wine? Tony recommends...
Beaujolais, preferably a village named cru like Moulin-a-Vent or Moron or a light Pinot Noir.


 

Corned Beef Brisket

Now for something completely traditional. Face it, this is the one you want when you've invited the crowd! We picked the recipe off of a wonderful web site, Glenda's Attic, and had a most difficult time signing off. The site is loaded with recipes and great ideas for meals, kitchen and serving tips, plus great shopping as well. Beware, you'll spend a long time with Glenda! We did and loved every minute!

Makes 6 servings

  • 1 corned beef brisket, 3 to 4 pounds
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 6 medium potatoes, peeled
  • 6 medium carrots, peeled
  • 1 medium head green cabbage cut into 6 wedges

Place the corned beef brisket in Dutch oven (a roasting dish with a lid that can either be used on the stove top or withstand oven temperatures over 500°F). Barely cover with hot water. Add onions, garlic, and bay leaves. Cover; simmer on the stove top for 3 to 4 hours or in a 325°F oven for the 3 to 4 hours or a crock pot on high for 4 to 5 hours, or till tender. Remove meat from liquid; keep warm. Add potatoes and carrots. Cover; bring to boiling; cook 10 minutes. Add cabbage wedges and cook 20 minutes longer or till potatoes & carrots are done. If desired, glaze meat while vegetables cook.

Glaze:
Spread fat side of meat lightly with prepared mustard. Sprinkle with mixture of ¼ cup brown sugar and ¼ tsp. ground cloves. Bake in shallow baking pan, in oven at 350°F for 15 to 20 minutes.

Slice corned beef across the grain, 1/8 to 1/4 inch thick.

The lighter side:
Drop a few ice cubes in the broth to bring the excess fat to the top, then spoon out the excess fat. Enjoy.

Green & white carnations makes a nice centerpiece on the dinning table. It will bring out the Irish in all of us.

© Glenda's Attic
www.glendasattic.com
All Rights Reserved.
May 24, 2004

Accompanying wine? Tony recommends...
Oregon Pinot Noir, New Zealand Pinot Noir, German Spätburgunder.


 

Happily tested by Helen Hatton and Ron Morris.

Download these recipes in printable form as an Adobe Acrobat PDF (52 KB)

 

 

 

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