Thursday, March 13, 2014

Prairie Grass Cafe Chefs in Northbrook IL Share Favorite St. Patrick’s Holiday Recipes

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2013 LOGOLooking for something new this St. Patrick’s Day? Prairie Grass Cafe (601 Skokie Blvd., Northbrook, 847-205-4433) chefs George Bumbaris and Sarah Stegner are offering a number of specials and have shared two unique recipes that will liven up your St. Patrick’s celebration. Their Northbrook, IL restaurant features New American food with a creative flair using mostly local and sustainable products. Try their Corned Beef Hash with Root Vegetables ($10.50) at brunch on Sunday, March 16 or their Corned Beef on Buttered Rye Bread with Crunchy Cabbage Slaw ($9.50) at lunch on Monday, March 17. Prairie Grass also will feature traditional Corned Beef and Cabbage ($21) at dinner on the 17th.

These recipes are sure to become your annual St. Patrick’s Day holiday favorites. You can learn more about Prairie Grass Cafe by visiting its website at prairiegrasscafe.com.


Corned Beef Hash 2 low res
Corned Beef Hash with Root Vegetables
By Chef George Bumbaris and Chef Sarah Stegner
Serves 4 people
Incorporating local ingredients in a traditional recipe adds new flavor and taste to an old favorite. In this we used heirloom squash and parsnips in the corned beef hash.

Ingredients:
2 cups cooked corned beef
¼ cup Jalapeno peppers
¼ cup Heirloom Squash
¼ cup Onions
¼ cup Parsnips
1 eggs
2 Tbsp Olive oil
Salt and Pepper


(1/4 cup of each) Dice the vegetables evenly and sauté in a little olive oil with salt and pepper until each vegetable is tender. Then Mix together with 2 cups ground corned beef. Add 1 raw egg. Form into 4 small patties.

In a medium size skillet cook the patties until golden brown on both sides.
Cook 4 farm eggs sunny up. Add salt and pepper. Slide the egg on top of the golden patty and serve hot.

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Prairie Grass Cafe Corned Beef Sandwich low res
Corned Beef on Buttered Rye Bread with Crunchy Cabbage Slaw
By Chef George Bumbaris and Chef Sarah Stegner
Serves 2 people
(Even late in the season we are getting local red cabbage. This hearty vegetable adds crunch and vibrancy to the sandwich)

Ingredients:
8 ounces lean sliced corned beef per sandwich (1 lb of sliced corned beef for 2)
4 slices Rye Bread
2 Tablespoons sweet butter
1 cup red cabbage thinly sliced
½ cup julienned carrots
¼ cup sliced celery stalks
To make the vinaigrette:
2 Tablespoons sherry vinaigrette
¼ teaspoon grain mustard
Honey to taste
And 2 Tablespoons Olive oil
Salt and fresh ground black pepper

Method:
Spread the butter on one side of the rye bread and toast on the one side under the broiler. Put the crisp side facing out and the soft side put the corned beef.
Mix the vinaigrette together. Mix the vegetables together and add the vinaigrette. Put on top of the sandwich.

This simple straight forward sandwich adds the crunch of a crisp red cabbage slaw with a bit of sweetness from the honey and tang from the mustard.

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