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Sunday, March 18, 2012

Shrimp Wrap ~ Smoked Corned Beef ~ Oatmeal Cookies

Good 34º foggy morning. Sun was out yesterday. Nice.

I think I'm going to rename the feral cat that I feed.. the black and white one.. I started calling him BC (black cat) and since he comes and goes and the food disappears and I NEVER see him, his name will now be Casper!

I forgot to tell you that when I was at Costco I saw the wraps back in the meat department. I was happy! But then the meat guy said they were shrimp wraps.

BUT I LOVE the Asian Chicken Wraps!!! Nope, they switched them out for the shrimp... cilantro lime shrimp. They are just barely OK, Jeannie and Bill didn't even like them! Not near as good as the Asian Chicken! I'm going to write Costco a letter.

This from yesterday... Thanks JudyD for the laugh! Also JoeK, thanks!

And here is my Tommy Brady's St. Patrick's Day post that was on FB...

I love it!!!

The appearance of corned beef in Irish cuisine dates to the 12th century in the poem Aislinge Meic Con Glinne or The Vision of MacConglinne. Within the text, it is described as a delicacy a king uses to purge himself of the "demon of gluttony". Cattle, valued as a bartering tool, were only eaten when no longer able to provide milk or to work. The corned beef as described in this text was a rare and valued dish, given the value and position of cattle within the culture, as well as the expense of salt, and was unrelated to the corned beef eaten today.

I prepared my corned beef by washing it and soaking it in water to remove as much of the salt as possible. Then I put a thin coating of mustard on the meat and liberally sprinkled on Tuscan Seasoning... (garlic, spice, toasted sesame seed, lemon peel, red & green bell pepper, sea salt, scallions, toasted sesame oil)
and some garlic powder. The aroma of this seasoning is unbelievable. Heaven! And into the smoker it went........

Historically this date...
1968Gold standard: The U.S. Congress repeals the requirement for a gold reserve to back US currency.

1990 – In the largest art theft in US history, 12 paintings, collectively worth around $300 million, are stolen from the Isabella Stewart Gardner Museum in Boston, Massachusetts.

How sad the case has not been solved nor the art recovered!

2002U.S. invasion of Afghanistan: Operation Anaconda ends (started on March 2) after killing 500 Taliban and al Qaeda fighters with 11 allied troop fatalities.

And births this date include....


1858Rudolf Diesel, German inventor (d. 1913)

.. Thanks to him we have those horribly noisy smelly trucks that most men love!

1886Edward Everett Horton, American actor (d. 1970)

.... Do you think he ever heard a Who?

1926Peter Graves, American actor (d. 2010)

My sister, Marion, knew Peter. He had a house at Tahoe and her real estate office rented it out for him. He told Marion lots of Hollywood stories, especially ones about Liz Taylor and Richard Burton, with whom Peter socialized. The stories were always whoppers!

1938 – Charley Pride, American musician
.... love his voice!

1970Queen Latifah, American singer and actress

I would rather live my life as if there is a God and die and find out there isn't, than to live my life as if there isn't and die and find out there is.
November 07, 1913 in Mondovi, Algeria
January 04, 1960

Camus was the second-youngest recipient of the Nobel Prize for Literature (after Rudyard Kipling) when he became the first Africa-born writer to receive the award, in 1957. He is also the shortest-lived of any literature laureate to date, having died in an automobile accident just over two years after receiving the award.

I removed the beef from the smoker, and was surprised it had shrunk so much!

I mixed in the Boursin cheese and some bacon with the mashed potatoes and the sauteéd cabbage .. cooked some carrots, and it was dinner!

The corned beef tasted like pastrami. It was good, but I think I'll stick with the traditional cooking of the corned beef next time. The potatoes were AWESOME! The beef will now be put on deli rye bread for sandwiches. So ends another St. Patty's marathon.

Next we prepare for Easter, in three weeks.

Funny, nobody mentioned the kayaker in yesterday's blog.

ALWAYS welcome and so appreciated are comments left either here or emailed to me. Thanks! ox (hint hint hint)

All I know. Nuff said. Ciao.
xo Sue Mom Bobo
March 18th




Lydia said...

Doggone. Just checked my Nobel Prize library section and I have no Camus. I have read so many snippets of his work- I hadn't realized how contemporary he was.

Try baking corned beef. Did it one year and never boiled another. The difference between the two methods is like baking and boiled- mostly texture.

Oregon Sue said...

Thanks L, I think the baking of the corned beef is my next project for St. Pat's. I have always boiled it or cooked in the crock, so this was interesting. The taste really good, but more pastrami-ish than what I wanted.

Anonymous said...

Hi Girls,
So interesting to read what everyone does with their corned beef. I have two huge ones sitting on the counter right now that I will be cooking in the crocks today.
Now I will comment on the kayacking on the pond. teehee Can't fool me! :) I could tell you had worked your magic with your Photo Shop on that one. LOL Cute!

Your colcannon looks so yummie! Can't wait to make it in the next few days.

XO Trisha

Oregon Sue said...

I love the input on the beef cooking. Glad you can't be fooled T. (we'll see.... ) You will love the colcannon, but put in some boursin cheese too... and BACON. OMG, everything is better with bacon! ox

Anonymous said...

You forget I can't put bacon in ANYTHING anymore! At least not when Becky is here. No pork or shell fish re her religion.
Don't have any of that cheese but does sound good. I have made colcannon before and it is good. Will make it in a couple of days.

Now will write my dd for the day then it's off to fire up the crocks! :)

XO Trisha

Oregon Sue said...

T, you could always cook the bacon, cut it up, and serve it separately! xo

Anonymous said...

GREAT IDEA!!! I will do that!!! Jeeeze, why didn't I think of that!!! Thanks!!

Anonymous said...


The Bubble and Squeak...hit my drool buttong. Nice plate and loved the background story about "the beginning" of corned beef. Love the historical, especially when it has to do with food roots. :) Have several recipes which use corned beef not associated with St. Pat's. One is covered with sauce made from honey and drops of liquid smoke,etc., double wrapped in foil and baked in a slow oven for hours that's outstanding. It's a family recipe of Robyn's Dad's Mom. Secret of serving it is chill overnight in foil as is. Slice thin, return to foil and heat to serve. Melts in mouth and leaves plenty of space on BBQ to fire roast ears of corn...usually servce it with potato salad and a crock of cowboy beans.


Oregon Sue said...

Oh E, that sounds wonderful! Another one to try. I best be makin' these variations during the year and not wait for the next St. Pat's. xo

Anonymous said...

I loved the kayaker!!! You are good!! I love all your blog and read it first everyday!!!!!! Dee

Oregon Sue said...

Thanks Dee!