Tag Archives: Cabbage

Whiskey & Marmalade Glazed Corned Beef

I make the same Corned Beef & Cabbage every year. Year after year. It’s that good. But every now and then, I’m up for a bit of a change and this year was it. Even this Grandma wants to be a bit “trendy” once in awhile, if there is such a thing as a “trendy” Corned Beef.

Whiskey & Marmalade Glazed Corned Beef

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Vaguely Vietnamese Slow Cooker Pork Tacos

Slow cooked to perfection, this fall off the bone, tender pork was featured in “Slow Cooker Redeemed” in the New York Times. “It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas…” I made you wait for it, yesterday, when I posted the Vaguely Vietnamese Slaw recipe, and I hope you’ll think these Tacos are worth that little delay.

Vaguely Vietnamese Tacos
Vaguely Vietnamese Tacos

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Vaguely Vietnamese Slaw

I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.

Vaguely Vietnamese Slaw
Vaguely Vietnamese Slaw

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Bulgogi (Korean Beef)

Is it just me or is Korean food trending, now? It’s hard to tell sometimes because when I crave sumpin’, I seem to see it everywhere! I’m blaming Momofuku. I keep hearing so much about the restaurants and books and owner/chef David Chang.

Bulgogi
Bulgogi

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Red Cabbage & Carrot Slaw with Cranberries, Mint & Honey

This Red Cabbage and Carrot Slaw practically screams fall – punctuated with sweet-tart chewy dried cranberries, a little extra crunch from the almonds and a zing from the cumin and mint, it really leans more towards Moroccan cuisine than Mexican or Asian or “good ‘ol” American like some of my other slaws. The flavors, though, adapt to a number of cuisines!

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The Best Creamy Coleslaw

While my favorite cole-slaw happens to be a tangy/sweet Vinegar based one, there are times a creamy cole-slaw fits the bill. I decide based on what I’m serving and who’s going to be eating. Frankly a lot of my family likes the creamy version more!

Creamy Cole-Slaw
Creamy Cole-Slaw

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Connemara Soup with Bacon or Corned Beef

This is an adaptation of Connemara Soup from the Simon Pearce Restaurant in Vermont. A rich tomato soup flavored with bacon (or as I did today, Corned Beef) and brimming with tomato, potatoes and healthy cabbage. If you’ve made a Corned Beef Dinner, a little left over Corned Beef and the vegetables can be diced up to make this tasty soup. Best of all, you can use some of that broth* from the Corned Beef Dinner, defatted, of course.

Connemara Soup
Connemara Soup

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