Slow day on ROFF.......hm.......

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.
--
Stev Lenon

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

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

Sounds very reminiscent of the old New England recipe for Coot Stew involing
a coot and a brick.


--
Stev Lenon 91B20 '68-'69
When the dawn came up like thunder

http://web.tampabay.rr.com/stevglo/i...age92kword.htm

"slenon" wrote in message
...
...If you find that you have left-over colcannon,

Inconthievable!

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.

Hey Jeffie! Does this sound familar?*

The pack well for an early morning breakfast on cold water. Smoked trout
or whitefish can be included for more protein and flavor enhancement.

Thanks.......will definitely give it a try.

Wolfgang
who, as long as he gets to cook it himself (after a careful perusal of the
MSDS), will gratefully accept ANY recipe.......regardless of source.

*what......no olives?

Wolfgang wrote:

"slenon" wrote in message
...

...If you find that you have left-over colcannon,


Inconthievable!


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.


Hey Jeffie! Does this sound familar?*

a thorn is a thorn is a thorn... and in the case of pasties (or olives),
i'll choose to eat the thorns everytime.

jeff

Wolfgang
who, as long as he gets to cook it himself (after a careful perusal of the
MSDS), will gratefully accept ANY recipe.......regardless of source.
*what......no olives?

It seems that every cuisine has some sort of filled pastry that can be baked
or fried and packed for remote dining.

You might also mix kasha with either cubed and boiled or mashed potatoes ,
onions, garlic, and fill knishes with the result. The filling is a bit more
heart-healthy, provides small amounts more of protein, and large amounts
more of flatus. Kasha knishes are best reserved for warm mornings on high
summer waters where waders are not required. Fish upwind of your friends.

I only add olives to potatoes when making potato salads or salad nicoise.
--
Stev Lenon