Saturday, April 6, 2013

St. Patrick's Day with Colcannon

So we have been totally slacking on putting up blogs, I'm sorry. Life happens, and by the time I remember I have taken pictures for the blog it's about 2 weeks after the fact. So yeah, that's what happens.

So let's start with St. Patrick's Day. Can't say Mike and I are the typical, go out and drink green beers type. We aren't ones to party on a regular basis, you can usually find us on a weekend watching a movie all cozied up on the couch rather than out at a bar. And of course St. Patrick's day is not something to be out in necessarily, depends on where you are I suppose. Though people watching is hilarious. I think that is one of our favorite things to do. Going to Walmart alone is a trip and a half for that. But holidays where people promote drinking - you're bound to find something hilarious on the streets.

a little potato love
So typical cuisine for March 17th is corned beef and cabbage. Well Mike and I did an adaptation of that, we did pork instead, a tenderloin. Then did colcannon for the potatoes and cabbage. I think this is one of my new favorite ways to eat potatoes. Bacon, potatoes, and cabbage. It's your starch and veggie all in one.


Colcannon is quite simple really. Bacon, cooked down (they say about 3 slices - I would say use 6, but that's me and I love bacon. We used bacon bits - the real kind by Oscar Mayer, then 1/2 a head of cabbage chopped up and cooked down in just a little water in the microwave (on stove top if you prefer). Then you make mashed potatoes. Potatoes, milk, and butter. Mix everything together once done and then taste and salt and pepper as needed.

I of course love making mashed potatoes from scratch let alone from red potatoes (one of my absolute favorites). So see, colcannon is not hard to make. Just cook everything and mix together. Much like you would with corn and potatoes and gravy.

For the pork, we rubbed it in some garlic sea salt and pepper. Mmm, trust me that Hyvee Garlic Sea Salt is sooooo yummy! Who said store brands suck?


Look at that fabulousness! It was delicious for sure. Of course 9 times out of 10 anything we make is pretty good. We cooked this baby at 350 degrees for about an hour I believe. Pork has to be at 160 degrees Fahrenheit for doneness. Pork is allowed to be a very very light pink inside though - unlike chicken or poultry.


 So this was our dinner, was quite tasty. Pork was cooked just right and the colcannon I think was Mike's favorite piece. I still think it could have used more bacon. But everything could use more bacon.


Now go out and cook! (with more bacon!)