Thursday, May 23 2013 8:16 AM EDT2013-05-23 12:16:40 GMT
Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
Breakfast Pizza by Gary Duke at Alley Oops Pizza dough- I use the store bought that is sold in the biscuit section. 1 cup marinara sauce 1 cup mozzarella cheese, grated 1 cup mushrooms, thinly sliced 1/2More >>
Breakfast Pizza by Gary Duke at Alley Oops Pizza dough- I use the store bought that is sold in the biscuit section. 1 cup marinara sauce 1 cup mozzarella cheese, grated 1 cup mushrooms, thinly sliced 1/2More >>
Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
Maple syrup is delicious in just about everything.More >>
Maple syrup is delicious in just about everything. More >>
By Adam Platt
"This is like a banquet at Hogwarts," my 11-year-old daughter said, invoking Harry Potter's school meals as we stared at the grand breakfast buffet during our visit this past summer to The Greenbrier, an elegant 233-year-old resort in White Sulphur Springs, West Virginia.
Her gaze lingered over cinnamon buns and stacks of biscuits for smothering in sausage gravy. But the dish that I hungered for was the resort's à la carte version of that breakfast classic, corned beef hash.
Devised as a palatable way of using leftover meat, hash got its name in the 17th century from the French word hacher, meaning to chop.
But though the fried, chopped meat dish lent its moniker to down-market restaurants called "hash houses" in the 1800s, it's been enjoyed by diners across class lines since Samuel Pepys first mentioned eating a rabbit version in his 1663 Diary.
Hash made with corned beef, in particular, was a breakfast staple of affluent colonial households and a feature of menus at grand hotels like The Greenbrier, where its presentation is ever evolving.
When we visited last summer, it was served in patties alongside fried potatoes and asparagus tips. Lately, the cooks have topped it with poached eggs and chive-strewn hollandaise, served with elegant toast points.
But the recipe for the hash itself remains deliciously consistent, combining diced peppers, onions, and potatoes, chicken stock, and sizzled shreds of corned brisket. Seared on the griddle, the faintly peppery hash is soft beneath its decadent crust.
I ate mine with a dab of ketchup, after which the waiter brought me a finger bowl of warm lemon water and a fresh linen napkin. My breakfast of "leftovers" could not have felt more elegant.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
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