UNTRADITIONAL THANKSGIVING RECIPES
IRISH TACOS RECIPE - NYT COOKING
You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla.
Provided by Sam Sifton
Total Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.
- Make the coleslaw: Mix cabbage and carrots together in a large bowl.
- In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.
- Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.
- When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.
Nutrition Facts : @context http//schema.org, Calories 749, UnsaturatedFatContent 34 grams, CarbohydrateContent 51 grams, FatContent 48 grams, FiberContent 5 grams, ProteinContent 28 grams, SaturatedFatContent 11 grams, SodiumContent 2461 milligrams, SugarContent 7 grams, TransFatContent 0 grams
BEST CLASSIC CHEESE PIZZA RECIPE - RECIPES, COUNTRY LIFE ...
Craving pizza tonight? Whip up a classic cheese pizza right from Ree's restaurant, P-Town Pizza!
Provided by Cory Fernandez
Categories comfort food dinner lunch main dish
Total Time 1 hours 40 minutes
Prep Time 35 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 5
Steps:
- After you've made the dough, divide it in half and let come to room temperature, uncovered, about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
- On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
- Spread half of the sauce on the dough, leaving a 1/2-inch border around the edge. Top with half of the provolone, then with half each of the mozzarella and parmesan.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings. Makes 2 12-inch pizzas.
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