Add some fresh Spring flowering branches or fresh flowers to brighten your Easter Table
Just yesterday I was at my favorite local food store called Adam’s Fairacre Farms – http://www.adamsfarms.com. I was showing a dear friend of mine who I met years ago at a dog park, how absolutely delicious this store is. And since this friend of mine is joining me to an Easter Feast tomorrow at yet another friend’s home, we picked up some interesting goodies for tomorrow’s meal.
I have mentioned Adams Fairacre Farms before. It has that still family-owned feeling and absolutely adore being able to find local produce, local milk, local cheese, local meat – local everything! It makes my yearning to be conscious of my slow food purchases easy. Still not sure what slow food is? Click here to visit their site – http://slowfood.com. I discuss a lot about slow food practices, and do my best in choosing foods that have been created not too far from my home.
So getting back to Easter Dinners…Yes, you can have your basic leg of lamb meal, but there are a slew of resources out there in doing something just a bit different. I was able to grab fresh mozzarella that had been shaped into the body of a rabbit – a lovely funny take on the chocolate bunny. It has two pepper corns for its eyes and stands roughly five inches tall. I will be serving it along with a dipping dish full of homemade pesto to represent the grass that a rabbit might lay in. I wonder who will slice off its ears and dip it into the pesto first?
Since I am bringing the appetizer courses, I will be making my sun-dried tomato hummus today and bring various cheeses and crackers over to my friends house tomorrow. The local brie I chose wouldn’t be complete without my new fave – Red Pepper Jelly which is made from sweet red bell peppers that has a a gentle jalapeno pepper finish on your palette. Putting some of that jelly on wasabe rice crackers along with the brie – well, I call it heaven and sometimes dinner – it’s delectable!
You can also make ham if you are not a lamb fan and here’s my own personal favorite recipe for bodacious baked ham. And if you have left over lamb, this is the best homemade lamb gyros with tzatziki sauce you can make, easily! http://nyheartnsoul.com/2008/07/lamb-gyros-with-homemade-tzatziki-recipe-yogurt-sauce/.
But if you are still out of ideas, a gorgeous standing rib roast is always super easy way to impress those in-laws! http://nyheartnsoul.com/2008/04/standing-rib-roast-of-beef-how-to-make-the-best-roast-beef-recipe/
Oh and if you have any left over ham or roast beef – try making hash – yes ham hash and roast beef hash recipes are here!
So let me know what you made this weekend. I look forward to hearing from you!
Happy Easter to All!
Chow Ciao for Now,
The Chef Maven
Corned Beef Hash like it should be! Homemade and not from a can. Seriously, when my friends and family eat this, they are 1) hooked, 2) in disbelief they ever lived through eating the canned-versions and 3) want the recipe!
So I decided to share my corned beef hash recipe which is well over 60 years old. And it couldn’t be easier to make!
You can actually substitute leftover roast beef or ham with amazing results which I have done several times, you almost cannot tell that you didn’t use corned beef. Yes, you can make ham hash and roast beef hash – who knew?!?
Photo shown to your right has the corned beef hash with a baked ‘fried’ egg from the oven on top – oh my is it Chef Maven Delicious!
Seriously people, it’s truly amazing. I have been known to buy corned beef and cook it just for this dish.…and once you have had the real thing, you will never order it in a restaurant again, unless maybe you are at NYC’s Smith and Wolensky’s Grill located in midtown on the east side (49th & Third Avenue) who does put out a decent tasting corned beef hash – though theirs is a chopped up more than I personally like. The Grill is their ‘smaller’ restaurant which is literally right next to their main restaurant known for their amazing steaks.
This authentic and real homemade corned beef hash recipe is my mother’s recipe which I have now inherited. What makes the difference is not mincing up the corned beef so it looks like baby food. You want to see the large chunks of food and real bite sized portions. This goes for the potatoes too. This is fantastic the next day, fried up in a pan with an egg fried on top or placed back into the oven to bake eggs on top for a fancy breakfast.
- 3 cups left over corned beef – diced into 1-1/2′ cubes or larger sizes (or substitute left over baked ham or roast beef
- 2 or 3 cups boiled potatoes cut into same size as your corned beef – we have used red potatoes normally – but any type of potato will do as long as they have been boiled or at the very least par-boiled.
- 1 large onion – finely chopped
- 2 garlic cloves minced
- 5 tablespoons ketchup
- 1 small can of evaporated milk – or 1/2 cup rich milk or cream
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- ***Equipment needed
- Glass pie pan or shallow oven-proof pan, large bowl, slow oven on 300 degrees, one lazy afternoon.
- Grease pie pan or shallow baking dish with butter, including up the sides.
- In large bowl, add all ingredients and gently stir till combined.
- Place wet mixture into greased shallow roasting pan or the glass pie dish and place onto middle rack in the slow oven.
- Stir mixture every 30-40 minutes – gently since as the potatoes cook more, they can become very tender.
- At last 20 minutes of cooking, you may wish to push up the heat to 375 – to make your hash extra crispy.
- Serve with a large salad for dinner – or throw on eggs on top and bake for 10 minutes in oven for a great looking brunch dish!
- Voila – real and awesome corned beef hash!
The total cooking time should be about 2 to 3 hours at 300 degrees. 300 degrees is known as a ‘slow oven’ and is essential in allowing your corned beef hash to cook up slowly. Trying to cook it any faster will not allow it to properly have the flavors to meld and come on out.
I like to up the heat for the last 20 minutes, to 375 to make it extra crispy. But the slow long cooking time really allows for the moisture to evaporate leaving just the wonderful seasonings.
Check out my many other recipes at Divaliscious Dinner and Jam blog out now!