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Thursday, March 17, 2011

Happy St. Paddy's Day!

Chandon Green Brut!
Yes, it really is green Chandon. But sadly, it was sold for one day only, last St. Patrick's Day... (this year, I guess you'll just have to dye it yourself) If you're looking to spruce up your traditional corned beef and cabbage dinner in addition to your bubbly, Napa Valley Wine Examiner Laird Durham brings you this recipe for "the best corned beef and cabbage dinner you will ever cook" with stir-fried cabbage and rosemary roasted potatoes.

For the corned beef:
3 oranges, sliced ¼ inch thick
2 large yellow onions, sliced ¼ inch thick
⅓ cup white wine
1 vacuum-packed corned beef (brisket preferred) Shenson or Western Family brands (3-4 pounds)
  • Make a large wrap of aluminum foil by folding sheets from the roll together. Use three sheets, three feet long from the standard size roll, or two sheets from the large size. Join the sheets by folding the edges of two sheets on top of each other three times to form a good seal using about an inch of each sheet.
  • Make a platform in the center of the wrap with a layer of orange slices topped with a layer of onion slices. Place the corned beef on the platform, then put the rest of the onion and orange slices on top and along side. Bring the sides of the foil up and fold them together three times.
  • Next, roll one end of the foil up, and raise the other end so you can add the wine. Add the spice packet that comes with the meat. Then roll that end up. Put it in a baking pan in case it leaks, and cook in a 230° oven for five to seven hours depending on the size of the meat.
  • Let it cool enough to touch. Open the wrap, put the corned beef on a cutting board. Discard the liquid, oranges, and onions. Slice the corned beef against the grain.

For the potatoes:
6 large white or gold potatoes
¼ cup butter or olive oil
3 tablespoons chopped rosemary
Salt and pepper to taste
  • Cut the potatoes into ¾ inch pieces, with skins. Dry with paper towels.
  • Melt butter in a pot and stir potatoes in the butter to coat.
  • After removing the corned beef, turn up the oven to 400°. Put the potatoes in a shallow baking pan and bake until they start to brown, about thirty minutes.
  • Add chopped rosemary to the pot with the butter and re-toss hot potatoes in the rosemary butter. Season with salt and pepper.
  • Put back in the oven to finish browning--five to ten minutes--not so long that the rosemary burns.

For the cabbage:
½ head of cabbage
1 bunch of green Swiss chard, stalks removed
12 leaves fresh basil
Salt and pepper to taste
Two dashes of Louisiana Hot Sauce (optional)
3 tablespoons peanut oil
  • Quarter the cabbage and cut out the core. Slice like slaw and remove the thick heavy pieces.
  • Slice the Swiss chard leaves and basil to match the cabbage.
  • After putting the potatoes in the oven for the second time, in a wok or large frying pan, heat the peanut oil until it shimmers, then add the cabbage, chard, and basil.
  • Stir continually on high until the cabbage is al dente. Season with salt and pepper and Louisiana hot sauce. For variety, sauté sliced onions or sliced apples before adding the cabbage.
  • Don't over cook.

And click
here for Laird's wine pairing suggestions.
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