How To make Corned Beef Hash(Claiborne)
2 3/4 lb Corned beef
3 Potatoes (about 1 1/2 lb)
Salt to taste 1 tb Butter
1 c Finely chopped onions
1/2 c Finely chopped green pepper
1 Egg
1 Egg yolk
1 t Worcestershire sauce
Fresh ground pepper to taste 8 ts Butter or vegetable oil
From "The New York Times Cook Book," Craig Claiborne. Harper and Row, 1990. Put the corned beef in a kettle and add water to cover to a depth of about 2". Bring to a boil and let simmer uncovered 1 hour. Cover closely and continue cooking 3 hours. Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt. Cook until almost tender but relatively firm, 20-30 minutes. The potatoes must not be overcooked or they will not cube properly. Drain and let cool. Peel the potatoes and cut them into very small dice. There should be about 3 1/2 cups. When the corned beef is cooked, remove and let cool. Heat the butter in a skillet and add the onions and green pepper. Cook, stirring, until wilted. Trim away and discard the fat from the corned beef. Cut the corned beef into very thin slices and cut the slices into very small cubes. There should be about 5 cups. Put the cubed meat into a mixing bowl and add the potatoes and onion mixture. Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers. Press down with the fingers to make the mass compact. Cover with clear plastic wrap and refrigerate overnight. Shape the mixture into 8 portions of more or less equal size. (Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash.) Flatten each portion into patties. Heat 1 teaspoon of butter or oil for each patty to be cooked. Cook 2 or 3 minutes on one side, or until brown. Turn the patty and cook 2 or 3 minutes on the other side, or until brown. Serve if desired, with a poached egg atop each patty.
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Corned Beef Eggs Benedict w 30 Second Hollandaise Sauce Recipe
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.
There are conflicting accounts as to the origin of eggs Benedict.
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Delmonico's in Lower Manhattan says on its menu that Eggs Benedict was first created in our ovens in 1860. One of its former chefs, Charles Ranhofer, also published the recipe for Eggs à la Benedick in 1894.
In an interview recorded in the Talk of the Town column of The New Yorker in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise. Oscar Tschirky, the maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
Eggs Atlantic with smoked salmon in place of Canadian bacon.
A later claim to the creation of eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne which included a recipe he said he had received through his uncle, a friend of the commodore. Commodore Benedict's recipe—by way of Montgomery—varies greatly from Ranhofer's version, particularly in the hollandaise sauce preparation—calling for the addition of a hot, hard-cooked egg and ham mixture.
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At the Table with Soleil Ho and Diep Tran
Recipe for chả trứng chiên (skillet meatloaf):
How does the Vietnamese diaspora actually cook? San Francisco Chronicle restaurant critic Soleil Ho and chef / restaurant worker advocate Diep Tran hash out what it means for two queer Vietnamese Americans to embrace the culinary traditions of their parents and grandparents. Tran demonstrates her recipe for chả trứng chiên (skillet meatloaf) while sharing her recent experiences researching in Vietnam for the just-released “Red Boat Fish Sauce Cookbook.”
Soleil Ho is the San Francisco Chronicle’s restaurant critic. Diep Tran is the R&D chef at Red Boat Fish Sauce and founder of the Banh Chung Collective.
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