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Concannon Mini Reuben

Celebrate St. Patrick’s Day with this modern take on classic Corned Beef and Cabbage. The recipe, which calls for either deli or homemade corned beef, offers a perfect menu for toasting with friends. Pair with Petite Sirah from the foremost Irish/American winery, Concannon Vineyard , whose founder was born on St. Pat’s day in 1847.

Concannon Mini-Reuben with Caraway Slaw, Roasted Garlic Aioli and Irish Cheddar
Prep time 30 min
Serving One
Recommended Wine Pairing: 2005 Concannon Petite Sirah
1 small clove of garlic, peeled
1 tablespoon Concannon Petite Sirah
1/4 teaspoon of olive oil
1 teaspoon water
Dill sprig
4 teaspoons Concannon Petite Sirah
2 tablespoons chicken stock (canned or boxed)
1/8 teaspoon caraway seeds
Pinch salt
1 cup store-bought shredded cabbage (e.g., Fresh Express or Dole cole
slaw)
1/4 teaspoon Concannon Petite Sirah
1 tablespoon Roasted Garlic Aioli (recipe below)
1/4 of a whole bay leaf
2 slices cocktail rye bread
4 thin slices of corned beef (deli or homemade)
1/4 teaspoon of sugar
Concannon Roasted Garlic Aioli
Pre-heat oven to 425F°. Place garlic clove in ovenproof container; add 1 tablespoon Concannon Petite Sirah, the olive oil, water. Cover with foil,
roast for 20-25 minutes, or until it can be easily pierced. Remove and cool. Mash garlic with any remaining cooking liquid; stir garlic, dill, ¼ tsp wine into aioli. Set aside; reduce oven temperature to 375°F.

Concannon Caraway Slaw
In a saucepan, place bay leaf, sugar, 4 tsp Concannon Petite Sirah, chicken stock, caraway seeds, salt and cabbage. Toss to coat cabbage.
Cover and bring to quick boil, then reduce heat to low, keeping covered until cabbage wilts, about 30 seconds. Uncover, turn up heat to medium
and boil away liquids, about 2 minutes. Discard bay leaf.

Assembly
Spread rye bread with 3/4 tablespoon aioli. Add slaw then place corned beef folded on top. Add one slice Irish Cheddar. Heat sandwich open
faced in oven for 5 minutes or until cheddar melts, cover with second slice of rye bread if desired.

Concannon Vineyard introduced America’s first varietally labeled Petite Sirah in the 1960’s. This pioneering California- Irish family continues to lead in creative wine and food pairings and sustainable practices throughout its vineyard and winery operations. To learn more, visit www.concannonvineyard.com.

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