Name: Boxty with Corned Beef (St. Patrick’s Day Leftovers)
Prep time: 10 min
Cook time: 20 min
Yield: 10-12 pancakes
Ingredients: 1 cup shredded potatoes-about 1 medium peeled Russet (wrapped in paper towels and squeezed to remove excess water); 1 cup leftover mashed potatoes (I used the colcannon linked in the body of the post); 2 Large eggs (lightly beaten); 1 to 1 1/2 cup all-purpose flour; 1 cup buttermilk or milk (I used buttermilk); 1/4 teaspoon baking soda; pinch salt; black pepper; canola oil

Boxty with Corned Beef (St. Patrick’s Day Leftovers)

March 14, 2016

What’s not to love about crispy potatoes topped with corned beef and a fried egg? Boxty with corned beef is a great way to use up St. Patrick’s Day leftovers!

I have never been one to celebrate less major holidays….Christmas, Thanksgiving, Easter, that’s about it. St. Patrick’s Day? Definitely not. This year, I forgot to even wear green, which is an unforgivable sin when you work in an elementary school, so I drew a shamrock on my hand with a Sharpie (I’ve been burned in the past, in the form of a hard pinch from a kid that didn’t notice that I WAS WEARING GREEN).

There is one reason, though, that I get excited about St. Patrick’s Day every year: corned beef. Not that I couldn’t purchase or make it any one of the other 364 days of the year, but it goes on sale the week prior to March 17 so that seems like a pretty good reason to me. Every year I think that I’m going to corn the brisket myself (here’s Alton Brown‘s method for making corned beef) and every year I forget about it until approximately 2.6 hours before St. Patrick’s Day, so every year I end up buying one of the prepackaged ones at the grocery store (again, I suppose I could do this any other time of year but oddly St. Patrick’s Day seems to awaken this need in me). I make it in the Crock-Pot, usually with onions, potatoes, and cabbage.

I’m never very happy with the way that the potatoes and cabbage turn out. In the Crock-Pot, they pretty much disintegrate and you really can’t even taste the cabbage. This year, it occurred to me that maybe I should try something different, so instead of cooking the cabbage and potatoes in the Crock-Pot I used Elise Bauer‘s recipe for colcannon, an Irish dish of mashed potatoes and leafy greens-usually cabbage, kale, or spinach. Any other time of the year, I’d use spinach or maybe lacinato (Tuscan or dinosaur) kale, but I already had a head of cabbage in the fridge and, well, corned beef and cabbage.

Again, typically I’d make a St. Patrick’s Day leftover meal of corned beef hash-cubed and fried potatoes, onions, and leftover cabbage and corned beef-but then I had the thought of making boxty, Irish potato pancakes. I have made potato pancakes/fritters from either mashed or raw shredded potatoes in the past, but as I perused recipes for boxy, I discovered that it is traditionally made out of a combination of mashed potatoes and raw shredded potatoes. Perfect use for leftover colcannon! Topped with shredded leftover corned beef and a fried egg, this boxty was a great day after St. Patrick’s dinner….and it seems like a perfect excuse to make corned beef and colcannon more than once a year.

Mary

Yield: 10-12 pancakes

Boxty with Corned Beef (St. Patrick’s Day Leftovers)

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

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Ingredients

1 cup shredded potatoes-about 1 medium peeled Russet (wrapped in paper towels and squeezed to remove excess water)
1 cup leftover mashed potatoes (I used the colcannon linked in the body of the post)
2 Large eggs (lightly beaten)
1 to 1 1/2 cup all-purpose flour
1 cup buttermilk or milk (I used buttermilk)
1/4 teaspoon baking soda
pinch salt
black pepper
canola oil

Instructions

Place a baking sheet with a wire rack set on it in the oven. Preheat the oven to 200 degrees. Combine all ingredients except the canola oil in a large bowl (start with 1 cup of the flour and add more until you get a batter of medium consistency).
Pour about 1/4 inch of canola oil into a 10-inch skillet. Heat over medium until shimmering then ladle about 1/4 to 1/3 cup of batter into the pan for each pancake. I just scooped it out with a wooden spoon and spread it slightly; I got 3 pancakes in each batch.
Fry for 2-3 minutes (until golden brown) then carefully flip. Cook on the other side until brown. Remove from the skillet to the baking sheet in the oven. Repeat until you have used up all the batter. Lightly salt the tops of the boxties (you can also brush a little melted butter on them).
Serve while hot as a side or a base for a hash-type dish topped with shredded meat and a fried egg!

https://chattavore.com/st-patricks-day-leftovers-boxty-corned-beef/

Reuben Sandwiches from Leftover Corned Beef

March 13, 2016

Reuben sandwiches are the perfect way to use up leftover corned beef (if there is such a thing)!

Reuben sandwiches are an interesting phenomenon. They include a lot of things that a lot of people don’t like: corned beef, sauerkraut, Thousand Island or Russian dressing, and rye bread (I think most people are good with Swiss cheese), yet an awful lot of people that I know love Reubens. It seems that the combination of all of the above equals a sum greater than its parts. Honestly, though, because I (a) didn’t like rye bread; and (b) didn’t like sauerkraut, I’d never even attempt to eat a Reuben for a long, long time.

I married a man, however, who almost always orders the Reuben if it’s on a menu, especially if the restaurant makes the claim to have the “best Reuben in town” (a lot of places do). By the way, his current #1 Reuben in Chattanooga is at Vine Street Market. Anyway, I never even gave a Reuben a second glance until I watched him eat them time and time again and finally, I had to give it a go. You know what? In that first bite, I got it. Greater than the sum of its parts….absolutely.

You can buy corned beef sliced at the deli, but why bother when you have leftovers from the requisite St. Patrick’s Day corned beef and cabbage dinner? I love leftovers, you guys. I usually only cook three nights a week, yet we eat at home six nights a week. If I am really thinking ahead-like I was with this corned beef-I can get three meals out of one. If you take a little time to do a little extra cooking, you can repurpose your leftovers into something different…and maybe even better than the original meal. I find that turning one night’s leftovers into something else reduces the “that again?!?!?!” feelings that I used to always get (unless there were tacos. Taco leftovers always welcome.).

A couple of notes about these Reuben sandwiches: you are welcome to use store-bought dressing; I won’t judge. Use Thousand Island or Russian, whatever you like better; Thousand Island is a little sweeter, Russian is a little spicier, usually made horseradish (I made mine with sriracha, which I know is 100% not traditional, but we didn’t have horseradish in the house). Feel free to use deli corned beef as well. Just do me ONE FAVOR. Please be sure to warm the meat and the sauerkraut a little before you assemble your sandwich. There’s a restaurant I’ve eaten at a couple of times that has-both times-served me grilled sandwiches piled thickly with meat…that was cold in the center. If the sandwich is warm…all of the ingredients must be warm. End of discussion.

Do you like Reuben sandwiches? If not, what is it about them that you don’t like?

Leftovers: Homemade Reuben Sandwiches

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Ingredients

For the dressing

1/4 cup mayonnaise
1/4 cup mayonnaise
1 1/2 teaspoons prepared horseradish or 1 1/2 teaspoons hot sauce
1/2 teaspoon smoked paprika
1 tablespoon pickle relish
1 clove garlic, minced

For the sandwiches

Russian dressing (ingredients above)
4 slices rye or marble rye bread
10-12 ounces corned beef - shredded or thinly sliced
4 ounces thinly sliced Swiss cheese
1 cup sauerkraut
3 tablespoons unsalted butter - melted

Instructions

Make the dressing: Stir together all of the dressing ingredients in a small jar. Refrigerate until ready to use.
Prep to make the sandwiches: Place a 10-inch cast iron skillet over medium heat. Warm the corned beef and the sauerkraut (I used the microwave). Lay the bread out on a large cutting board.
Assemble the sandwiches: Divide the corned beef among 4 slices of the bread. Top each piece of bread with 1/4 cup of sauerkraut then divide the Swiss cheese among the slices of bread. Top with the remaining slices of bread. Brush the outside of each slice of bread with butter.
Grill the sandwiches: Carefully place two of the sandwiches into the heated pan and grill until golden brown on the bottom, 3-5 minutes. I like to use a second pan to weight the sandwiches. Carefully flip the sandwiches and grill another 3-5 minutes until brown on the other side. Remove from the pan and repeat with the remaining sandwiches.
Carefully remove the top slice of bread and drizzle dressing over each sandwich. Replace the bread. Serve the sandwiches immediately.

https://chattavore.com/leftovers-homemade-reuben-sandwiches/

Click here to print the recipe for homemade Reuben sandwiches!

Slow Cooker Corned Beef and Cabbage

March 13, 2016

Slow Cooker corned beef and cabbage is a great way to celebrate St. Patrick’s Day…but it’s just as good any day of the year!

I generally make corned beef and cabbage one time a year-some time around St. Patrick’s Day. I don’t know why I only make it then; we both love corned beef and cabbage, but I guess since it’s on sale in March that’s when I think about it. At any rate, with it just being two of us in the house, we can stretch a single corned beef brisket for at least three and sometimes even four meals. Dishes like that are glorious. I really don’t understand people who never eat leftovers. Sure, there are some foods that are pretty gross the next day….but most foods are even better and minimal cooking, hello?!?!?!?! I like to repurpose my leftovers, so I have a couple of repurposed corned beef recipes to share with you over the next week.

Anyway, enough about leftovers. Let’s talk about corned beef. First off, let me clear something up. Corned beef is always brisket but brisket is not always corned beef. I have run into several people who, when I start talking about brisket, say, “I don’t like brisket!” to which I say, “WHO DOESN’T LIKE BRISKET???” and invariably they make a comment about corned beef. Then I have to set them straight. Brisket is a cut of beef. Corned beef is brisket that has been “corned”, which is a form of curing. The more you know….

Really, though, I should follow with, “WHO DOESN’T LIKE CORNED BEEF?” I really don’t get it. My favorite deli sandwiches usually involved corned beef or pastrami (which is peppered corned beef). I mean, it’s salty and meaty and GAH. Plus you get to pair it with delicious things like potatoes and eggs and melted cheese. How could that be a bad thing? Is it a bad association with the vile cans of corned beef you can buy at the store (I recently saw a YouTube vlogger make sandwiches with canned corned beef and it was not pretty)? If you don’t like corned beef, please comment with your justification-inquiring minds want to know!

One of these days I’m going to corn my own beef. It’s pretty simple, just time consuming. I never think about it in time, though. Anyway, this slow cooker corned beef and cabbage could scarcely be considered a recipe, but I’m giving it to you anyway. Also, I don’t love cabbage, but I find that when prepared this way it doesn’t get über-soft, which equals stinky, and when cooked with the meat and then salted and buttered it absorbs a lot of those flavors. It’s quite good. If you just can’t do it, omit the cabbage and just have corned beef and potatoes!

Yield: 6 servings

Slow Cooker Corned Beef and Cabbage

10 minPrep Time:

8 hr, 20 Cook Time:

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Ingredients

one 2.5-3 pound corned beef
8-12 red potatoes, quartered
1/2-3/4 head cabbage, thinly sliced/shredded
3 tablespoons unsalted butter, melted
salt

Instructions

Open the corned beef and drain away any liquid. Place the corned beef fat-side up into a 6-quart slow cook (cut in half if you need to in order to make it fit). Sprinkle the contents of the seasoning packet over the corned beef. Arrange the potatoes around the corned beef. Cover and cook on low for 8 hours or high for 4 hours.
Pile the cabbage on top of the corned beef and potatoes in the slow cooker. Replace the lid. Cook for 20 to 30 minutes, until cabbage reaches desired tenderness.
Remove the cabbage from the slow cooker and place on a platter. Drizzle half of the butter over the cabbage and stir to coat. Add salt to taste.
Arrange the potatoes around the edges of the platter, mashing them up just slightly as you get them out of the cooker. Drizzle the remaining butter over the potatoes and salt to taste.
Thinly slice the corned beef and place on top of the cabbage. Serve immediately.

https://chattavore.com/slow-cooker-corned-beef-and-cabbage/

Click here to print the recipe for slow cooker corned beef and cabbage!

Reuben Cheese Ball

March 11, 2016

Reuben cheese ball is an amazing appetizer with all the flavors of a classic Reuben!

If you were around here at Christmas, you might have caught me going on and on about how much I like cheese balls. What’s not to love? You can take all of your favorite flavor combinations, mix them with some cream cheese, and dip some crackers into it. I’d say that’s winning.

Of course, if you were reading last week then you might have deduced that I kind of have a thing for Reubens. Reuben sandwiches, as I said in my Reuben soup post, just have so many different flavors that work so well together. I started thinking…if they go well in soups, where else would the flavors of a Reuben work?

Back in January, my friend Christin, who writes the blog Spicy Southern Kitchen, posted a recipe for a warm Reuben dip made in the slow cooker. I thought that sounded like a pretty fabulous idea, then it dawned on me that Reuben flavors wouldn’t just work well in dip recipes but also in cheese ball. Yep yep. I’m always trying to think of what other flavors would work well in a cheese ball, and indeed…Reuben cheese ball was a grand idea.

I was a little concerned that the dressing might make the cheese ball too…wet. As I mixed it up and tasted, I started with just a little dressing and tasted. It really didn’t have the flavor that I wanted, but I was afraid to mix in any more. I did it anyway, though, and it turns out that I needn’t have worried. After refrigerating it for a couple of hours it had a perfect solid cheese ball consistency. I wanted to serve it with rye melba toasts, but I couldn’t find any at the grocery store. Who knew that Triscuit made rye crackers? Not me. I do now, though, and they were perfect with this Reuben cheese ball!

What do you say about cheese balls – yea or nay? Comment below and let me know! And if you love them as much as I do, here’s another easy cheese ball recipe you’ll love!

Mary

Reuben Cheese Ball

15 minPrep Time:

15 minTotal Time:

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Ingredients

8 ounces cream cheese, at room temperature
4 ounces (about 1 cup) corned beef, chopped (you can cook it yourself or purchase it from the deli)
4 ounces (about 1 cup) Swiss cheese, shredded
1/2 cup sauerkraut, well-drained
1/4 cup Reuben dressing (recipe follows)
1 cup chopped pecans
crackers or rye crostini, for serving

For the dressing

1/4 cup mayonnaise
1/4 cup ketchup
1 1/2 teaspoons prepared horseradish or hot sauce
1/2 teaspoon smoked paprika
1 tablespoon pickle relish
1 clove garlic, minced

Instructions

Stir together the dressing ingredients and set aside.
Using an electric mixer, combine the cream cheese, corned beef, Swiss cheese, sauerkraut, and dressing. Form into a ball.
Place the chopped pecans on a plate. Roll the cheese ball in the pecans. Cover and refrigerate until well chilled.
Serve the cheese ball with crackers (we used Triscuit rye crackers) or rye crostini.

https://chattavore.com/reuben-cheese-ball/

Reuben cheese ball is an amazing appetizer with all the flavors of a classic Reuben! | recipe from Chattavore.com

Find other great recipes on the Weekend Potluck linkup on The Country Cook!

58 Teriyaki Grill

March 9, 2016

58 Teriyaki Grill is one of the great restaurants in Chattanooga to get delicious teriyaki, hibachi, or Thai food!

A few weeks ago, Philip and I visited Thai Chili in Ooltewah. A reader suggested 58 Teriyaki Grill, which I’d never even noticed even though I travel Highway 58 a few times a week. This past weekend I decided that I was craving chicken teriyaki. Our choices were 58 Teriyaki Grill and Teriyaki House (in East Ridge). Since 58 Teriyaki Grill was closer, we decided to go there.

When we walked in, we immediately noticed a sign to order at the counter. We were quickly greeted by a very friendly cashier/server, Hope. I immediately knew what I wanted – chicken teriyaki. Philip started to order hibachi steak, but then he noticed the Thai menu to the right of the regular menu. Hope urged him to order something off the Thai menu, so he decided to order pad-see-ew with chicken, which he just tried for the first time when we went to Thai Chili. We also ordered a couple of spring rolls.

We seated ourselves in the dining area, which is dimly lit but very nice. Straws and chopsticks are in a glass on the table (BTW: one of my bucket list items as of last week is that I must learn to eat with chopsticks). Hope brought our drinks along with forks and napkins. Our spring rolls came out quickly and she warned us that they were very hot, so we waited a few minutes to eat them. They were extremely crispy and filled with cabbage and noodles. They were simple and delicious.

Our entrees came out almost immediately after our spring rolls. My teriyaki chicken was served with a simple fried rice (the only detectable vegetable in the rice was corn) and sautéed vegetables (broccoli, carrots, and cabbage). The vegetables were very tender and lightly coated in the sweet and sticky teriyaki sauce – I would have liked more carrots and broccoli, though. The chicken was cut into perfectly bite-sized pieces and browned until just a little bit crispy before being coated with that wonderful sauce. It was fantastic. The rice was nice…as I said before, very simple, but with a good texture and flavor.

Philip was given the option of ordering his pad-see-ew mild, medium, or hot. He went for medium. At first as he ate it, Philip commented that he thought that the spice made it a little more interesting than what he had at Thai Chili, but as he continued eating he started sniffling and remarked that if he were to order it again he would probably go for mild because it became so spicy that the spice distracted from the flavors of the dish. He loved the flavors, though…I think pad-see-ew really has replaced Panang curry as his go-to Thai order.

Hope came to our table several times to check on us and make sure that we had everything that we needed. She was extremely bubbly and helpful and thanked us profusely for coming in (and she didn’t even know I was a food blogger!). As we walked out Philip gave her a Chattavore card and we met the daughter of the owner, who also thanked us for coming in. They told us that they hoped we’d be back, and we will. The prices were good (right at $20 for my teriyaki – $5.99, Philip’s pad-see-ew – $9.99, and two spring rolls – $.99 each), the place was very clean and nicely decorated (I was especially intrigued by the reservations-only Thai lounge!), the people were so friendly and welcoming, and the food was delicious. Definitely worth a trip.

58 Teriyaki Grill is located at 4762 Highway 58, Chattanooga, Tennessee, 37416 (in the same strip mall as United Grocery Outlet). Ignore the hours on the menu I’ve included below; Hope told us that they are open Monday-Friday, 11:30-2:30 and 4:00-9:00 but they are open 11:30-9:00 on Saturday. You can call them at 423-296-2899. They don’t have a website, but you can like 58 Teriyaki Grill on Facebook and follow them on Twitter (@58Teriyaki).

For the menu, click here and here.

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