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Corned Beef & Cabbage and ???
We have a Corned Beef & Cabbage dinner 5-6 times a year, but it's always
just the family. Along with the cabbage I also add red potatoes, carrots, and occasionally chunks of rutabaga. We always have some type of hearty bread with butter, and any beverages of choice. Desserts are random, but usually just family favorites, a pie or cake, etc. I recently had a request from friends for a CB&C dinner to celebrate a birthday. Now I'm in a quandary about a company CB&C dinner, i.e., appropriate appetizers, salad, additional sides, desserts, etc. I'd like this to be a special occasion that has been well-planned. Suggestions? Thanks! Wayne |
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Corned Beef & Cabbage and ???
Wayne Boatwright > wrote in message >...
> We have a Corned Beef & Cabbage dinner 5-6 times a year, but it's always > just the family. Along with the cabbage I also add red potatoes, carrots, > and occasionally chunks of rutabaga. We always have some type of hearty > bread with butter, and any beverages of choice. Desserts are random, but > usually just family favorites, a pie or cake, etc. > > I recently had a request from friends for a CB&C dinner to celebrate a > birthday. Now I'm in a quandary about a company CB&C dinner, i.e., > appropriate appetizers, salad, additional sides, desserts, etc. I'd like > this to be a special occasion that has been well-planned. > > Suggestions? Thanks! > > Wayne Corn bread. -L. |
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Corned Beef & Cabbage and ???
Wayne Boatwright > wrote in message >...
> We have a Corned Beef & Cabbage dinner 5-6 times a year, but it's always > just the family. Along with the cabbage I also add red potatoes, carrots, > and occasionally chunks of rutabaga. We always have some type of hearty > bread with butter, and any beverages of choice. Desserts are random, but > usually just family favorites, a pie or cake, etc. > > I recently had a request from friends for a CB&C dinner to celebrate a > birthday. Now I'm in a quandary about a company CB&C dinner, i.e., > appropriate appetizers, salad, additional sides, desserts, etc. I'd like > this to be a special occasion that has been well-planned. > > Suggestions? Thanks! > > Wayne My favorite accompaniment: Sweet mixed mustard pickles. We used to be able to get these in a jar but they disappeared years ago. Now I buy sweet pickles - cukes, cauliflower, peppers, onions etc. if I can find them - pour off the sweet liquid and mix it with yellow mustard (like French's) to taste. Pour the liquid back over the pickles. c;ose the cover tightly and re-refrigerate. Do this two or three days before you intend to serve thwm. The flavor is really great with the salty corned beef. Also, adding parsnips to the carrot/potato/rutabaga mix is nice. Lynn in Fargo |
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Corned Beef & Cabbage and ???
"Lynn Gifford" > wrote in message m... > Wayne Boatwright > wrote in message >... > > We have a Corned Beef & Cabbage dinner 5-6 times a year, but it's always > > just the family. Along with the cabbage I also add red potatoes, carrots, > > and occasionally chunks of rutabaga. We always have some type of hearty > > bread with butter, and any beverages of choice. Desserts are random, but > > usually just family favorites, a pie or cake, etc. > > > > I recently had a request from friends for a CB&C dinner to celebrate a > > birthday. Now I'm in a quandary about a company CB&C dinner, i.e., > > appropriate appetizers, salad, additional sides, desserts, etc. I'd like > > this to be a special occasion that has been well-planned. > > > > Suggestions? Thanks! > > > > Wayne > > My favorite accompaniment: Sweet mixed mustard pickles. We used to be > able to get these in a jar but they disappeared years ago. Now I buy > sweet pickles - cukes, cauliflower, peppers, onions etc. if I can find > them - pour off the sweet liquid and mix it with yellow mustard (like > French's) to taste. Pour the liquid back over the pickles. c;ose the > cover tightly and re-refrigerate. Do this two or three days before you > intend to serve thwm. The flavor is really great with the salty corned > beef. Also, adding parsnips to the carrot/potato/rutabaga mix is nice. > Lynn in Fargo Agree with the mustard pickles. Green & wax beans and corn-on-the-cob go great with the other vegetables too. Because this is a meal served weekly around here I can't imagine it with appetizers etc. We serve it with pease pudding (split peas cooked in a pudding bag in the same pot then seasoned with butter & pepper before serving). Gabby |
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Corned Beef & Cabbage and ???
>Along with the cabbage I also add red potatoes, carrots,
>and occasionally chunks of rutabaga. You shouldn't be leaving out the celery and onions. I even put in whole garlic cloves. Corned beef and cabbage IS dinner. Loading it up with additional side dishes, beyond the bread and dessert you've traditionally included, is not in the spirit of the thing. Serve an amber beer as the beverage. Neil |
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Corned Beef & Cabbage and ???
Wayne Boatwright wrote:
> We have a Corned Beef & Cabbage dinner 5-6 times a year, but it's always > just the family. Along with the cabbage I also add red potatoes, carrots, > and occasionally chunks of rutabaga. We always have some type of hearty > bread with butter, and any beverages of choice. Desserts are random, but > usually just family favorites, a pie or cake, etc. > > I recently had a request from friends for a CB&C dinner to celebrate a > birthday. Now I'm in a quandary about a company CB&C dinner, i.e., > appropriate appetizers, salad, additional sides, desserts, etc. I'd like > this to be a special occasion that has been well-planned. > > Suggestions? Thanks! > > Wayne Ale. Or if you can't find that, amber beer. BOB |
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Corned Beef & Cabbage and ???
On Wed, 28 Jan 2004 04:01:56 GMT, Wayne Boatwright
> wrote: >I recently had a request from friends for a CB&C dinner to celebrate a >birthday. Now I'm in a quandary about a company CB&C dinner, i.e., >appropriate appetizers, salad, additional sides, desserts, etc. I'd like >this to be a special occasion that has been well-planned. If CB&C was requested, CB&C is what's desired. That's a pretty hearty meal -- why spoil appetites with appetizers? If I were invited, I'd request extra potatoes and carrots. :-) You might feature several differents mustards and styles of pickles. Go light with the sides. Green beans, either simply cooked or in salad? Knock yourself out with the b'day cake. |
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Corned Beef & Cabbage and ???
>Corn bread.
No, rye bread and beer! |
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Corned Beef & Cabbage and ???
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Corned Beef & Cabbage and ???
Well i'm from Newfoundland, or our idea of CB&C is a little different.
We don't really use the corned beef, we go with salt brined riblets or salt meat. The traditional additions include the cabbage of course, carrots, potatoes and turnip. As well, peas pudding, and a steamed pudding made with molasses, or a lighter steamed pudding with raisins or blueberries is common. Peas pudding is basically just yellow split peas tied very tightly in a pudding bag (just a piece of sturdy cloth) and boiled with the rest of the dinner till soft. Then you mash it with a little butter and some black pepper. Sounds boring, but done right it's yummy Wayne Boatwright wrote: > We have a Corned Beef & Cabbage dinner 5-6 times a year, but it's always > just the family. Along with the cabbage I also add red potatoes, carrots, > and occasionally chunks of rutabaga. We always have some type of hearty > bread with butter, and any beverages of choice. Desserts are random, but > usually just family favorites, a pie or cake, etc. > > I recently had a request from friends for a CB&C dinner to celebrate a > birthday. Now I'm in a quandary about a company CB&C dinner, i.e., > appropriate appetizers, salad, additional sides, desserts, etc. I'd like > this to be a special occasion that has been well-planned. > > Suggestions? Thanks! > > Wayne |
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Thanks All! was Corned Beef & Cabbage and ???
A special thanks to all of you for posting so many great ideas and tips!
I have to agree that CB&C stands very well on its own and doesn't really need the support of too many accompaniments. I will probably offer some cheeses and crackers, but no major appetizer. Lynn, the mustard pickles are a great idea and, luckily, a regional brand is still sold in our markets here. Your tip for making them is handy, though, and to be kept. I also have other pickles that are homemade as well as pickled beets that I put up last Fall. Also the parsnips added to the pot I would really like to try making a pease pudding someday, having read many times about them. However, I don't want to experiment with anything this time around. Glad to know the technique! Neil, I won't be leaving out the celery, onions, or garlic. I add all of those to my CB&C, however, I cook them for the flavor and not usually the table. That is, except for the onions. If I can find really nice sized boiling onions I add those a bit later and serve with the other veggies. We usually have ale, beer, and stout around and those will all be offered. The guest of honor will probably indulge in the stout! Sheryl, you always have great ideas, and you've outdone yourself this time! So many good things. I love the idea of figs with the cheese, and fresh figs are easy to get here right now so that's a definite. I may forego a salad altogether, but if I make one I think I'll copy your ideas! All the flavors I like. Michael, thanks for a good soda bread recipe! I will definitely bake that, as well as a good bakery seeded rye. Nice to have choices and I love both. I have horseradish root on my shopping list. They're always big, so think I will make a creamy sauce and also offer it grated plain. (I'll do all the grating outside, thank you!) I also have several good mustards, both coarse and smooth, so there should be ample condiments. I forgot who mentioned green and wax beans, but I like the idea of making a slad of these, probably with fresh dill. Dessert... Gotta have both pie and cake! I will bake a crumb-topped apple pie (one less crust to roll). <G> Then, one of the things I do really well, a Schwarzwälder Kirsch Torte, that I can work on the day before. Thanks, again, everybody! Wayne |
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Corned Beef & Cabbage and ???
tintalle > wrote in
: > Well i'm from Newfoundland, or our idea of CB&C is a little different. > We don't really use the corned beef, we go with salt brined riblets or > salt meat. The traditional additions include the cabbage of course, > carrots, potatoes and turnip. As well, peas pudding, and a steamed > pudding made with molasses, or a lighter steamed pudding with raisins > or blueberries is common. Peas pudding is basically just yellow split > peas tied very tightly in a pudding bag (just a piece of sturdy cloth) > and boiled with the rest of the dinner till soft. Then you mash it > with a little butter and some black pepper. Sounds boring, but done > right it's yummy That's sounds so good! Do you salt brine the meat yourself, or can you buy it ready to cook? If I were to try the pease pudding, how long would I expect it to cook? I love split pea soup, so I'm sure that I'd really like this. Steamed puddings...ummm good! Using blueberies in one sounds delicious. Thank you! Wayne > Wayne Boatwright wrote: >> We have a Corned Beef & Cabbage dinner 5-6 times a year, but it's >> always just the family. Along with the cabbage I also add red >> potatoes, carrots, and occasionally chunks of rutabaga. We always >> have some type of hearty bread with butter, and any beverages of >> choice. Desserts are random, but usually just family favorites, a >> pie or cake, etc. >> >> I recently had a request from friends for a CB&C dinner to celebrate >> a birthday. Now I'm in a quandary about a company CB&C dinner, i.e., >> appropriate appetizers, salad, additional sides, desserts, etc. I'd >> like this to be a special occasion that has been well-planned. >> >> Suggestions? Thanks! >> >> Wayne > > |
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Corned Beef & Cabbage and ???
I just purchased a nice piece pf corned beef, and rather than adding the
cabbage this time, I hand-picked a bunch of beautiful unblemished Brussels sprouts, just to knock it up a notch! Bring on the Grolsch in frozen steins, and Go Patriots! Just a Jeanie |
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Corned Beef & Cabbage and ???
I just purchased a nice piece pf corned beef, and rather than adding the
cabbage this time, I hand-picked a bunch of beautiful unblemished Brussels sprouts, just to knock it up a notch! Bring on the Grolsch in frozen steins, and Go Patriots! Just a Jeanie |
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Corned Beef & Cabbage and ???
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