corned beef

Video Recipe: Fried Reuben

Today Stu ventured over to WKRG to show John Nodar how to make a fried Reuben just like the ones he makes at LUCKY – Irish Pub & Grill.

Making the Rouxben on WKRG

Recipe: Corned Beef and Cabbage. . . Pizza!

The folks over at Food Network Magazine chatted me up the other day and said, “Hey, Stu, you want some St. Paddy’s Day recipes?”  To which I responded, “Heh, yeah!”  Check this one out for Corned Beef and Cabbage Pizza.  You read that right pizza.  Read on!

Corned Beef and Cabbage Pizza!
Recipe Type: Entree
Author: Food Network Magazine
Prep time: 35 mins
Cook time: 1 hour
Total time: 1 hour 35 mins
Serves: 4-8
Ingredients

For the dough:

  • 2 teaspoons sugar
  • 1 package active dry yeast
  • 3 tablespoons extra-virgin olive oil, plus more for the bowl
  • 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
  • 1 teaspoon fine salt

For the toppings:

  • 5 tablespoons extra-virgin olive oil, plus more for the pan
  • 3 cups sliced green cabbage
  • Kosher salt
  • 1 teaspoon pickling spices, tied securely in cheesecloth
  • 1 large potato, peeled and thinly sliced
  • Freshly ground pepper
  • 2 cups shredded mozzarella cheese
  • 3/4 cup shredded Monterrey jack cheese
  • 1/2 cup freshly grated parmesan cheese
  • 6 ounces sliced corned beef
Instructions
  1. Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
  2. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
  3. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
  4. Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
  5. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Corned-Beef-and-Cabbage Pizza

Notes

Photograph by Yunhee Kim

Corned Beef Recipes For St. Patrick’s Day

Cajun Corned Beef Hash
Like most sane people I love corned beef brisket.  It’s beefy; it’s spicy; it’s heaven.  It’s everything meat should be. I love using it in traditional applications but I also love giving it my own twist.  I’ve found that by simply changing up the spice blend when I boil my corned beef that it offers the essence of tradition only with a Coastal spin.

Here is a playlist of my two most popular corned beef recipes just in time for St. Paddy’s Day. Enjoy!

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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