Because Beer Makes Everything Better: How to Make a Corned Beef, Drunken Onion & Cheddar Cheese Sandwich

By Jane Poretsky

Bread and cheese are arguably the only two food groups a person needs to survive. Pizza, Bagel +Cream Cheese, and of course (who can forget), grilled cheese. Slices of crunchy bread sandwiched with oozing cheese and butter. Someone pass me a bib, I’m salivating. What are your thoughts about amping up the cheesy experience for St.Patrick’s Day by making it a full-blown Irish extravaganza? Corned beef tucked between sheets of melty cheddar, with drunken caramelized onions filling in the cracks. Rye bread pulls everything together and a schmear of butter locks in the flavors.

What are you waiting for?

Corned Beef, Drunken Onion & Cheddar Cheese Sandwich
recipe adapted from Closet Cooking

corned beef drunken onion

Ingredients:

  • 1 tablespoon olive oil
  • 1 small sweet onion, sliced
  • 1 cup Guinness beer
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon whole grain mustard (we like Maille or Grey Poupon brand)
  • 1 tablespoon unsalted butter
  • 2 slices rye bread
  • 1/4 cup cheddar, shredded, room temperature
  • 2 ounces cooked corned beef, sliced or shredded, warm

Directions:

  1. Heat the butter in a pan over medium heat.
  2. Add the onions and saute over a fairly high heat until translucent.
  3. Add Guinness in 1/3 cup increments, until it has completely dissolved (this should take about an hour).
  4. Mix in the Worcestershire sauce. Remove from heat.
  5. Heat a non-stick pan over medium heat. Toast the bread on one side. Remove it from the heat. Spread the toasted side with mustard and layer onions, corned beef and cheese inside. Close the sandwich. Cook it for 3-4 minutes per side on a medium high heat.
  6. Serve this while it’s piping hot for the best taste.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

A Restaurant Owner’s Perspective of Restaurant week

New York City’s Restaurant Week kicked off this Monday, July 16th, and scores of the city’s top restaurants have created their prix-fixed menus to celebrate the 20th anniversary of this event. This is the first year that Restaurant Week will actually last a full month, all the way until August 10th. Those looking to dine at any participating restaurants can expect three courses for $24.07 for lunch and $35 for dinner.

While restaurant week can be a great experience for those without huge budgets to sample cuisine from New York’s finest restaurants at a moderate price, it puts restaurants in a sort of frenzy to please customers at lightning speed and still somehow turn a profit with the low prix-fixed meals they are serving. However one restaurant owner has a unique perspective towards restaurant week, viewing it more as a service from the restaurant community at large.

Alex Guarnaschelli is the chef and owner of Butter, and despite the difficulties Butter faces every year when this week comes around, she views it as a priority for her restaurant to make great food affordable to more people. Because of this philosophy, Butter has had Restaurant Week menus for the past eight years.

“Part of my commitment to Restaurant Week is because I don’t think it’s fair, for financial reasons, to end up excluding people from having a fun dining experience. I really don’t. I feel passionately about that. I mean, we’ve done Restaurant Week for eight years with Butter, and I would never not do it. It’s torture for the staff, it’s such work and it’s so hard. It’s like bailing water out of a boat 24/7. But it gives us a chance to remind us about hospitality, and the idea that people come to a restaurant to eat. Like, that basic idea that’s so easy to get away from is important to me. Restaurant Week is a nice kick-in-the-ass reminder of that; to me…I think it’s great for students, too. It’s a good student budget thing. You pick two or three or whatever, and you have a number of weeks to go, and one of those every week or two is something you can manage.”

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

Paula Deen Comes Clean

Confirming the rumors that have been persistent for several days, Paula Deen does in fact have Type 2 Diabetes, which she has known about for over three years. Deen has gained celebrity-status in recent years for her excessive cooking style, and most recently for being named Maxim Magazine’s ‘Hottest Female TV Chef”.

Deen has received both praise and criticism for her unhealthy cooking habits, but after the revelation about her diabetes, her reception has turned largely critical. Paula Deen announced her diagnosis Tuesday morning on the TODAY show, also mentioning the endorsement deal she signed with pharmaceutical company Novo Nordisk. In waiting so long to reveal her illness, while still cooking with excess fat and butter, Paula’s critics say she waited until an opportune time to reveal her diagnosis without any regret or sense of responsibility. Chef Anthony Bourdain summarized the sentiments best, tweeting “Thinking of getting into the leg-breaking business, so I can profitably sell crutches later.”

Paula stated that the reason she waited so long to reveal her diagnosis was because she was not properly armed with the knowledge necessary to inform her fans about the disease. Now she claims she has the necessary information to make a positive impression, and with her new endorsement deal from Novo Nordisk, no doubt she will be touting the diabetes medication she takes and her steps to a healthier lifestyle.

This reasoning makes sense to an extent, however Deen has known about her diabetes for over three years, has continued to cook with massive quantities of fat and sugar, and has not shown any regret for her cooking style, saying “I’m your cook, not your doctor”. She seems to have shirked any responsibility in the unhealthy lifestyle she has promoted to her fans through her cooking and endorsement of products like Smithfield ham and Philadelphia cream cheese by claiming that she has always promoted moderation.

The reason so many critics find Paula’s announcement ill-timed and irresponsible is because of her ability as a chef to make positive changes in her lifestyle, and act as a dietary role model to her audience. By continually shrugging off notions of her food being unhealthy, Paula has helped to shape the diets of countless Americans, in a country already suffering from an obesity epidemic. While Paula’s cooking is meant for entertainment purposes, as a chef she has access to fresh ingredients with the full ability to pick and choose what she cooks with to promote a healthier lifestyle.

No doubt diabetes is a difficult disease to live with, and Paula Deen will hopefully begin to preach moderation more to her fans and raise awareness about the causes and effects of diabetes. Deen has already pledged to donate some money from her drug endorsement deal to the American Diabetes Organization, and will be making many more public appearances to talk about the disease. Though she may not have to be a role model for Americans, it’s still our belief that Paula should have come clean about her diagnosis back in 2008; the excuse that she needed three years to learn how to live with diabetes just doesn’t hold water.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com