Corned beef & cabbage slaw sandwiches


2 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon pub-style mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 of a head green cabbage, sliced into thin strips
1/4 cup shredded carrot
1 teaspoon grated horseradish (fresh or the bottled, refrigerated prepared horseradish from the store)
1/4 cup  mayonnaise
2 tablespoons butter
4 potato sandwich rolls
12 ounces deli corned beef sliced thinly or shaved (you can also use thin slices of homemade corned beef)


Prepare the cabbage slaw:

In a medium bowl whisk together the vinegar, oil, mustard, salt, and pepper. Add in the sliced cabbage and shredded carrot and toss to mix them with the vinaigrette. Cover and refrigerate the slaw for an hour or longer to let the flavors meld. Once it’s chilled and you’re ready to make the sandwiches, pour the slaw into a strainer set over a bowl. Stir through the slaw a few times to drain off the excess vinaigrette.

In a small bowl, mix together the grated horseradish with the mayonnaise. Cover and refrigerate it until you’re ready to assemble the sandwiches.

Make the sandwiches:

In a medium skillet, melt the butter over medium high heat. Slice the potato rolls in half and place a couple of them cut side down in the skillet. Grill the rolls just until they begin to brown. Repeat until all the rolls are grilled.

Spread the horseradish mayonnaise onto the rolls. Divide the corned beef into 4 equal portions and pile the meat on the bottoms of the rolls. Top each with a scoop of the drained cabbage slaw, and then with the roll tops. Skewer each sandwich with a toothpick or sandwich pick, and serve immediately.

Slow cooker steak & stout over colcannon



For the steak and stout:

4 tablespoons extra virgin olive oil, divided
2 pounds stew beef, like chuck or round, cubed
2 12-ounce bottles Guinness Extra Stout Beer
1/2 cup beef stock
2 cloves garlic, minced
1 teaspoons dried thyme
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon ground black pepper

For the colcannon:

3 pounds yellow potatoes
1/2 head green cabbage
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons butter, unsalted, cut into small pieces
1/2 cup milk or half and half
2 scallions, tops and ends removed, chopped


Prepare the steak and stout:

Have ready a slow cooker. Place 1 tablespoon of the olive oil into the bottom of the slow cooker and spread to coat the bottom. Add in the stew beef. Pour the Guinness beer and the stock over the beef. Stir the minced garlic, thyme, brown sugar, the 2 teaspoons of salt and the 1 teaspoon of black pepper. Cover the slow cooker and set the heat to low. Cook the beef mixture for about 7 hours until the beef is very tender.

About 1 hour before the beef is finished cooking, prepare the colcannon:

Preheat the oven to 400° F. Line a large baking sheet with foil or with parchment paper.

Cut the green cabbage into strips and place them on half of the baking sheet. Pour some of the remaining olive oil over the cabbage and stir to coat the pieces with oil. Scrub and peel the potatoes, and cut them into chunks about 1-1/2 inches big. Place the cut potatoes on the other half of the baking sheet. Pour the rest of the olive oil over the potatoes and toss them in the oil. Sprinkle the 1 teaspoon of salt and the 1/2 teaspoon black pepper over the potatoes and cabbage. Place the baking sheet in the oven to roast them both until they are tender: about 45 minutes, stirring occasionally. Remove the pan from the oven.

Scoop the potatoes into a large mixing bowl. Add the butter and milk or half and half to the warm potatoes, and stir them in. Mash the potatoes until they are relatively smooth – add in a little more milk if the potatoes seem dry. Once they’re mashed scoop the roasted cabbage off the baking sheet and add them to the potatoes. Mix the cabbage throughout the mashed potatoes.

Put a serving of colcannon, about 1-1/2 cups into the center of each dinner plate. Sprinkle a few pieces of chopped scallion over the colcannon. Divide the beef evenly and spoon it over the top of the colcannon on each plate, adding a few spoonfuls of the cooking liquid. Serve immediately!

Bailey’s Irish Cream scones with whiskey chocolate sauce


For the scones:

3 cups all-purpose flour, unbleached
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, cold
1 egg
1 teaspoon pure vanilla extract
2 tablespoons half and half plus more for brushing tops
2/3 cup Bailey’s Irish Cream liqueur

For the chocolate sauce:

1-1/2 cups heavy cream, divided
1 cup semisweet chocolate chunks or chips
3 tablespoons Irish whiskey, like Jameson’s


1/2 cup confectioner’s sugar
Fresh raspberries (optional)


Make the scones:

Preheat oven to 400° F. Line a medium baking sheet with parchment paper. Place the bowl and whisk attachment from your mixer into the freezer to chill.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Slice the cold butter into small pieces and toss them in the flour mixture. Use a pastry blender or your fingers to blend the butter into the flour, until the mixture looks like coarse crumbs.

In a small bowl, whisk together the egg, vanilla, and 2 tablespoons of half and half. Add this to the flour mixture and stir it in. Pour in the Irish cream and stir to mix this in. The mixture will look rough and clumpy.

Lightly flour a work surface and turn the dough mixture out onto it. Gently knead the dough together, just enough times for the dough to come together. It will still look a bit lumpy and rough, but that’s ok – you don’t want to overwork the dough. Form the dough into a square 6 inches by 6 inches and with a level top – it will be about 1-1/2 inches thick. Cover the dough in plastic wrap and chill it in the refrigerator for 15 minutes.

After chilling, unwrap the dough and place it on the parchment-lined baking sheet. Gently cut the square into 9 equal portions. (Do your best to slice through the dough without compressing it too much. A sharp knife should work well.) Separate the dough squares a little. Use a pastry brush to lightly brush the tops with the extra half and half. Bake the scones for about 18 minutes. They will be puffed and browned – if they are browning too fast lay a piece of aluminum foil over the top to shield them. Remove the scones to a cooling rack. As soon as they are cooled, cover them with plastic wrap to keep them soft until you are ready to assemble the dessert.

In a small saucepan, heat 1/2 cup of the heavy cream over medium-low heat, stirring occasionally, until the cream comes to a simmer. Once it is simmering, remove it from the heat and add in the chocolate. Stir the chocolate until it is completely melted and the sauce is smooth. Add in the whiskey and stir it through.

Assemble the chilled bowl and whisk attachment onto your mixer. Pour the remaining 1 cup of heavy cream into the bowl and whisk the cream on high for about 5 minutes. Stop the mixer to add in the 1/4 cup of confectioner’s sugar. Beat the cream on high for about 5 more minutes, scraping the bowl one or two more times, and stop mixing when the cream has stiff peaks.

Split the scones in half, and place the bottom half on a plate. Spoon some whipped cream over the scone bottom. (If you are using berries, you can sprinkle a few over the whipped cream.) Place the top half of the scone on the whipped cream, and drizzle the top with the whiskey-chocolate sauce. Repeat with as many of the remaining scones as you are serving. Add 1 or 2 raspberries to the tops if you’d like. Serve immediately.

All recipes and photos courtesy of Nancy Mock, a Colchester resident and food blogger. Visit for more of Mock’s recipes.