On Mon, 14 Feb 2005 15:30:09 GMT, "slenon"
wrote:

While the tour was enjoyable, no mention of Irish potato history is complete
without a dish of Colcannon.

To your basic mashed potatoes, add shredded cabbage sauteed in butter with
chopped onion and scallion. Mix into warm hot mashed potatoes adding butter
and cream to taste. Kosher salt and white pepper will finish the dish.
Serve hot with corned beef brisket, more cabbage, and parsnips.

If you find that you have left-over colcannon, wrap portions about tennis
ball size in pie crust pastry, seal the edges, penetrate with a fork to vent
steam, brush with milk, and bake at 350 until golden brown. The results,
Dublin Potato Knishes. The pack well for an early morning breakfast on cold
water. Smoked trout or whitefish can be included for more protein and
flavor enhancement.

Speaking of recipes, here's a famous (old) Mexican recipe for preparing
old, tough wild Russian boar.

Gut and skin one boar. In a 55-gallon drum, add 20 gallons Mezcal,
pulque, or Tequila, 1 gallon of Bufalo hot sauce, 5 pounds of chopped
jalapenos, a few large onions, 5 pounds each of sliced sour oranges and
limons, and a bunch of cilantro and (Mexican) oregano. Stuff the
carcass into the barrel and seal with beeswax. Bury the drum in the
ground and leave for a week. Dig up barrel and remove the carcass.
Throw it away and drink the liquid. Go to the hospital and wait/pray to
die.

Bon Appetit!
R