|St. Pat's Meltdown|
Every year, I make corned beef and cabbage to celebrate St. Patrick’s Day. And every year, I forget how long it takes to cook and we eat dinner after 8 o’clock at night. My Pirate overlooks my silly tradition because I always make plenty for leftovers. The day after St. Patrick’s Day is when our true feasting begins.
We celebrated St. Patrick’s Day yesterday, unknowingly a whole day early, and it turned out great, because we started the real holiday with fantastic leftovers. I made a last minute creation that I call the St. Pat’s Meltdown. We sipped our strong coffee while I fried eggs and toasted the leftover buttermilk biscuits topped with corned beef and cheese. I slid it together in less than five minutes and we enjoyed our corned beef early (for the first time ever) on St. Patrick’s Day. Cheers to you!
May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long.
St. Pat's Meltdown
2 buttermilk biscuits—or substitute your favorite bread
1 pat of butter
left over corned beef, approximately 1 handful, rough chop
cheese, grated—I used extra sharp cheddar and gruyere
2 fried eggs seasoned with salt, pepper, and red cayenne
Turn your broiler on high. Cut biscuits in half and spread butter on them. Then, place the biscuits on a cookie sheet. Heat the cut up corned beef briefly in the microwave. Mine took 30 seconds. Then mound the corned beef on the bottom half of the biscuits. Sprinkle the grated cheese on top. Place under the red-hot broiler and watch the cheese melt. Mine took about 2 minutes to melt. Slide a fried egg on top of the melted goodness. Serve.