Ask A Chef: Easter Dinner

April 18, 2014

Easter_Dinner_500X500Every week one of our chefs answers your toughest culinary questions on KSL’s Ask a Chef. Email your questions to askachef@harmonsgrocery.com.

One of the best parts about Easter (beside all of the candy and Easter egg hunts of course) is sitting down to a beautiful Ham dinner with your loved ones. Baked ham is a delicious Easter classic and is tasty served warm or cold. It is also surprisingly easy to prepare. Try this recipe for a perfect baked ham:

 

 

Easter Dinner
Baked Ham, Roasted Fingerlings and Green Beans with Honey Bacon Dressing
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Baked Ham
  1. 1 (12 pound) bone-in ham, rump portion
  2. 1/2 cup whole cloves
  3. 1 cup packed brown sugar
  4. 4 cups water, or as needed
Directions
  1. 1. Preheat oven to 350°.
  2. 2. Place ham in a roasting pan and press whole cloves into the top at 1 to 2 inch intervals.
  3. 3. Pack top of ham with a layer of brown sugar.
  4. 4. Pour enough water into the bottom of the roasting pan to come to 1 inch depth.
  5. 5. Cover the pan tightly with aluminum foil or id.
  6. 6. Bake for 4 ½ to 5 hours (about 22 minutes per pound), or until the internal temperature of the ham has reached 160°.
  7. 7. Let stand for 20 minutes before carving.
Roasted Fingerlings and Green Beans with Honey Bacon Dressing
  1. Every Easter ham needs the perfect side dish. Au gratin potatoes are a great option. To mix things up, try this twist on potatoes and green beans.
  2. 1 1/2 pounds fingerling potatoes
  3. 1 1/2 tablespoons olive oil, divided
  4. 1 teaspoon salt, divided
  5. 3/4 teaspoon cracked pepper, divided
  6. 1/2 pound tiny green beans (haricots verts)
Directions
  1. 1. Preheat oven to 425°.
  2. 2. Cut fingerlings in half lengthwise, and place in a large bowl.
  3. 3. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper.
  4. 4. Place potato halves, cut sides up, in a sheet pan.
  5. 5. Toss green beans with remaining 1/2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and place onto another sheet pan.
  6. 6. Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
  7. 7. Remove from oven, and let potatoes stand.
  8. 8. At the same time bake the green beans for 12 minutes.
  9. 9. Arrange green beans around roasted potatoes on a serving platter.
  10. 10. Drizzle with Honey Bacon Dressing.
Honey Bacon Dressing
  1. 2 slices bacon, cooked and crumbled
  2. ½ cup honey
  3. ½ cup vinegar
  4. 1/3 cup vegetable oil
  5. 1 tsp. yellow mustard
  6. 1 tsp. lemon juice
Directions
  1. Place all ingredients in a bowl and whisk together until well combined.
  2. And for the grand finale…dessert! No Easter feast would be complete without a decadent treat. Stop by Harmons and pick up something sweet from our bakery. From fresh fruit tarts and amazing pies, to strawberry cake, éclairs, cookies and more…we have a huge selection of Easter desserts to choose from. We also have a gorgeous selection of Easter flowers and are still taking orders for chef prepared Easter feasts. Happy Easter!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Tapenade Lamb

April 17, 2014

Looking for an Easter lamb recipe? Take a look at this recipe by Chef Johnny McAdams! You can also watch him prepare this on ABC 4′s Good Morning Utah by clicking HERE.

Tapenade Lamb
A great Easter meal!
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Ingredients
  1. 1 rack of lamb
  2. 2 C. chicken stock
  3. 2 C. cherry tomatoes
  4. 1 C. Kalamata olives
  5. 1 C. green olives
  6. 1 Tbs. garlic
  7. 2 Tbs. olive oil
  8. ½ C. goat cheese
  9. 2 Tbs. fresh parsley
  10. 2 Tbs. fresh sage
  11. 1 Tbs. fresh rosemary
  12. 2 Tbs. fresh thyme
Directions
  1. Combine all ingredients but chicken stock, tomatoes, lamb and olive oil into a food processor, then pulse 5 to 6 times so everything is roughly chopped. Turn the processor on and slowly add the olive oil. Blend the tapenade until a paste is formed.
  2. In sauté pan over medium-high heat, sear the lamb for 8 minutes then flip and repeat on the other side. Remove the lamb form the pan. Allow the lamb to cool until you can comfortably handle the rack. Cover both sides of the lamb with the tapenade. Place the tomatoes into the sauté pan and cook for 6 to 8 minutes, and then add chicken stock to deglaze the pan. Place the lamb rack back into the pan cover and place in the oven at 220 degrees for 3 to 4 hours (full rack) 2 to 3 hours (half rack).
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Easter Lamb with Red Beet & Mint Jelly

April 15, 2014

EasterRoastEaster is this Sunday and if you’re looking for some delicious ways to celebrate with your family, check out this recipe from Chef Kimberly Larsen. Watch Chef Kimberly prepare this festive Easter meal on KUTV’s Fresh from the Kitchen by clicking HERE!

AND REMEMBER… If you want to take a break from the kitchen this Easter, let us do the work for you! Order a delicious ham dinner with all the fixins’ from Harmons by clicking HERE!

Easter Lamb with Red Beet & Mint Jelly
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Easter Lamb
  1. 2 lemons, zest and juice
  2. 5 garlic cloves, minced
  3. 1 bunch Italian parsley, minced
  4. 3 tablespoons olive oil
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1 (4-pound) boneless leg of lamb, netting removed
  8. Extra netting or butchers twine
Directions
  1. 1. Heat the oven to 400°F and place rack in the middle of oven.
  2. 2. Place the lemon zest, garlic, parsley and 2 tablespoons oil in a medium bowl and season with salt and pepper. Stir and combined to make a paste.
  3. 3. Unroll the lamb, lay it flat on a cutting board.
  4. 4. Season the lamb with salt and pepper.
  5. 5. Spread the lemon-garlic-parsley paste over the seasoned meat.
  6. 6. Roll the lamb back up and place extra netting over lamb or tie it in several places, about 1 to 2 inches apart, with butcher’s twine.
  7. 7. Season outside of lamb with olive oil, salt, and pepper all over the outside of the lamb and place in a shallow baking pan.
  8. 8. Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour.
  9. 9. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes.
  10. 10. Remove the twine, carve, and serve.
Red Beet & Mint Jelly
  1. 2-3 medium red beets, peel and grated
  2. 1 apple, peeled and grated
  3. 4 garlic cloves, minced
  4. 1 red chili, minced
  5. 1/2 cup apple wine vinegar
  6. 1/2 cup apple juice
  7. 1/2 cup granulated sugar
  8. 1 tsp. salt
  9. 1 oz. fresh mint leaves, minced
Directions
  1. 1. Stir together red beets, apple, garlic, and chili.
  2. 2. Heat large saucepan on medium high heat.
  3. 3. Add vinegar, apple juice, sugar and salt.
  4. 4. Bring to a simmer, add beet and apple mixture, return to boil.
  5. 5. Cook for 40-45 minutes. Mixture should thicken.
  6. 6. Remove from the heat and stir in mint leaves.
  7. 7. For a smoother jelly blend with emersion blender.
  8. 8. Store in airtight container.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipes from the What A Woman Wants Expo

April 14, 2014

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Harmons had a great time this past weekend sponsoring and participating in the What a Woman Wants Expo in Salt Lake City. One of the many highlights was having Harmons Chef Kimberly Larsen at the event to share some of her expertise with everyone in attendance. By popular demand, we’ve included a link below to find the 5 recipes Chef Kimberly shared at the expo and we hope you all enjoy them!

Recipes from the What A Woman Wants Expo!

WAWWExpo

 

Healthy Homemade Vinaigrettes

April 14, 2014

You may not be surprised to discover that I think salads are a wonderful and quick addition to any meal (check out my previous blog for health benefits and ways to maximize nutrition for salads), as well as being a great way to use up produce.  The thing that often keeps a salad from being the healthiest option is the salad dressing, since some dressings are quite high in sodium or sugar. BalsamicVinaigretteSalad

While there are quite a few healthy and tasty salad dressing options to be found in the grocery store (look for the Dietitians Choice tags for the easiest way to identify these), I almost always make my own dressing.  I love that they are easy to make and that I can customize a dressing based on what I like (jalapeno and cilantro, anyone?) and what I feel will pair well with the particular salad I am making.  If you have looked at salad dressings in the store, you may have noticed that most of the healthy options are vinaigrettes.  I find vinaigrettes to also be the easiest salad dressings to make at home as they take very little equipment and are very forgiving.  Some basic rules for making a vinaigrette include:

  • Use 2 parts oil to one part acid (e.g. 2 tablespoons olive oil to 1 tablespoon vinegar)
  • When using a mild acid, such as orange juice or balsamic vinegar, start with one part oil to one part acid and add more oil as needed
  • Add herbs and fruit to add fresh flavor, nutrition, and reduce calories per serving  
  • Choose an oil for flavor as well as health benefits such as olive oil for monounsaturated fats, sunflower or safflower oil for vitamin E, or canola oil for Omega 3 fat

Other Uses for Vinaigrettes – Marinating vegetables prior to grilling – Adding to grain based salads – Using instead of mayonnaise on a sandwich

What is your favorite homemade salad dressing?  What other uses have you found for vinaigrettes? Looking for some recipes to start?  Check out the great recipes below provided by Harmons Cooking School Chef Kimberly Larsen. 

Fig Balsamic Vinaigrette & Cilantro Lime Vinaigrette
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Fig Balsamic Vinaigrette
  1. 5 fresh figs, stems removed
  2. 2 tablespoons honey wine vinegar
  3. 1 tablespoon Dijon mustard
  4. 1/4 cup white balsamic vinegar
  5. 1/2 cup extra virgin olive oil
  6. Fresh herbs
Directions
  1. Place all ingredients except oil into blender. Blend on medium until combined and the figs are lightly pureed. With machine going, slowly pour in the olive oil just until dressing comes together (you may not need all of the olive oil).
Cilantro Lime Vinaigrette
  1. ½ cup extra virgin olive oil
  2. ½ cup fresh lime juice and zest from the limes
  3. ½ bunch of cilantro
  4. 2 garlic cloves
  5. 1 tablespoon honey
  6. 1 teaspoon minced chipotle in adobo sauce
Directions
  1. Combine all ingredients, except olive oil, in blender and puree until smooth.
  2. Slowly drizzle in olive oil until mixture emulsifies.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
 

National Grilled Cheese Month Recipes

April 11, 2014

SweetSpicyGrilledCheeseApril is National Grilled Cheese Month and we would like to share four variations of the popular sandwich.

Watch Chef Johnny and Cheese Monger Jeremiah Stratton prepare these 4 amazing grilled cheese sandwhiches on KUTV’s Fresh Living by clicking HERE!

On Saturday, we’re celebrating National Grilled Cheese Month at Harmons City Creek with a grilled cheese special in our delicatessen. Stop by and grab a delicious sandwich for lunch!

4 Grilled Cheese Sandwiches To Die For!
Inside Out, Sweet and Spicy, Tom and Mozz, & Barbara McAdams’ Grilled Cheese Sandwiches
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Inside Out Grilled Cheese
  1. 2 slices of bread cheese
  2. 2 slices of roasted garlic bread (crust removed)
  3. 1 Tbs. butter
Directions
  1. In small sauté pan over medium heat melt the butter until bubbly. Place 1 slice of bread cheese in the pan then the slices of garlic bread on top of the cheese. Place the 2nd slice of bread cheese and cook for 2 to 3 minutes, allowing the cheese to toast to a dark caramel color. Flip with a spatula, cook for 2 to 3 minutes. Remove from the pan and allow the sandwich to rest for about 2 minutes before serving.
Sweet and Spicy Grilled Cheese
  1. 4 slices Jarlsberg cheese
  2. 4 slices Gloucester cheese
  3. 2 Tbs. jalapeno jelly
  4. 2 slices sourdough bread
  5. 1 Tbs. butter
Directions
  1. In small sauté pan over medium heat melt the butter until bubbly. Place 1 slice of bread and all of the cheese slices on the bread. Spread the jelly on the remaining slice of bread. Place the bread in the pan allow the sandwich to toast for 2 to 3 minutes. Flip with a spatula, cook for 2 to 3 minutes. Remove from the pan and allow the sandwich to rest for about 2 minutes before serving.
Tom and Mozz Grilled Cheese
  1. 8 slices fresh Mozzarella
  2. 4 slices roasted garlic bread
  3. 2 Tbs. butter
  4. ½ C. cherry tomatoes (halved)
  5. ½ C. sweet onion (sliced)
  6. ¼ C. basil (chopped)
  7. ½ C. dry chardonnay
  8. 2 Tbs. olive oil
Directions
  1. In a small sauce pan over medium heat add the olive oil, tomatoes and onion. Cook until the onion is translucent. Add the chardonnay and basil; cook until the chardonnay is evaporated. Turn the heat to low and allow the sauce to reduce until thick.
  2. In small sauté pan over medium heat melt the butter until bubbly. Place 1 slice of bread and all of the cheese slices on the bread. Spread half of the tomato chutney on a slice of the garlic bread, repeat for the other slice. Place the bread in the pan allow the sandwich to toast for 2 to 3 minutes. Flip with a spatula, cook for 2 to 3 minutes. Remove from the pan and allow the sandwich to rest for about 2 minutes before serving.
Barbara McAdams’ Grilled Cheese
  1. 4 slices of American cheese
  2. 2 slice of cream cheese
  3. 4 slice of wheat bread
  4. 2 Tbs. grape jelly (me) or strawberry jam (my mom)
  5. 2 Tbs. butter
Directions
  1. Start by placing the cream cheese between the slices of the American cheese, 1 slice cheese then cream cheese 1 slice cheese. In small sauté pan over medium heat melt the butter until bubbly. Place 1 slice of bread and the stuffed cheese slice on the bread. Place the bread in the pan allow the sandwich to toast for 2 to 3 minutes. Flip with a spatula, cook for 2 to 3 minutes. Remove from the pan and allow the sandwich to rest for about 2 minutes before serving. Spread the jam or jelly on the top of the grilled cheese and enjoy.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
 

Ask a Chef: Flavorful Flat Iron Steak

April 7, 2014

FlatIronSteakEvery week one of our chefs answers your toughest culinary questions on KSL’s Ask a Chef. Email your questions to askachef@harmonsgrocery.com.

This week’s question comes from Joel:

“I love flat iron steak, but whenever I make it turns out tough. Do you have any tips or ideas that can help me make a more tender, juicy steak?”

Flat Iron steak is a lean cut of meat and can often turn out tough if it isn’t prepared properly. The key is using a good marinade and cooking the steak at the proper temperature. If you follow these steps, your steak will turn out moist and delicious. Here are some of my favorite flat iron steak recipes:

Flavorful Flat Iron Steaks
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Flat Iron Steak Chimi Churri
Ingredients
  1. 1 1/2 pounds flat iron steak
  2. 1 teaspoons kosher salt
  3. 2 teaspoon ground cumin
  4. 2 teaspoons ground coriander
  5. 1 teaspoon dried oregano
  6. 1/4 teaspoon black pepper
  7. 3 tablespoons garlic
  8. 1-2 bunches fresh cilantro
  9. 1-2 fresh flat-leaf parsley
  10. 1/4 cup white balsamic vinegar
  11. 1/3 cup grapeseed oil
  12. 1/4 teaspoon cayenne
Directions
  1. 1. In small mixing bowl combine salt, cumin, coriander and pepper. Rub on steaks and allow to sit at room temperature for 1 hour.
  2. 2. Heat grill on high heat to smoking point.
  3. 3. Reduce heat to medium high and place steak on grill.
  4. 4. Cook 3 minutes, then turn 45 degrees and cook for 2 minutes.
  5. 5. Flip steaks and repeat process. Adjust cooking times depending on thickness of steak and desired internal temperature.
  6. 6. In food processor combined garlic, cilantro, parsley, white balsamic vinegar, grapeseed oil and cayenne, if using.
  7. 7. Pulse until mixture has come to a bright green, pesto-like paste.
  8. 8. Serve with your favorite side dish and enjoy!
Chili Rub Flat Iron Steak
  1. I also love my steak with a little spicy kick. Turn up the heat with this marinade!
Ingredients
  1. 2 tablespoons paprika
  2. 1 tablespoon kosher salt
  3. 1 tablespoon black pepper
  4. 1 tablespoon garlic powder
  5. 1 tablespoon onion powder
  6. 1 teaspoon cayenne pepper
Directions
  1. 1. Combine spices in small bowl. Rub steaks with chili rub and allow to marinate for several hours.
  2. 2. Heat grill on high heat to smoking point.
  3. 3. Reduce heat to medium high and place steak on grill.
  4. 4. Cook 3 minutes, then turn 45 degrees and cook for 2 minutes.
  5. 5. Flip steaks and repeat process.
  6. 6. Adjust cooking times depending on thickness of steak and desired internal temperature.
Cilantro Lime Flat Iron Steak
  1. If you love the freshness of cilantro and citrus, this steak recipe is for you!
Ingredients
  1. 1 lb. flat iron steak
  2. 1 tablespoon honey
  3. 1/2 tablespoons cumin
  4. 1/2 tablespoon paprika
  5. 3-4 garlic cloves, minced
  6. 1 tablespoon grapeseed oil
  7. 2 limes, juice & zest
  8. 1 bunch of cilantro, chopped
Directions
  1. 1. Place all ingredients into a Ziploc bag and allow to marinate for 1-3 hours
  2. 2. Heat grill on high heat to smoking point.
  3. 3. Reduce heat to medium high and place steak on grill.
  4. 4. Cook 3 minutes then turn 45 degrees and aging cook for 2- minutes.
  5. 5. Flip steaks and repeat process.
  6. 6. Adjust cooking times depending on thickness of steak and desired internal temperature.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Chef Aaron Promotes “Sliced” on KUTV’s Fresh Living

April 4, 2014

Harmons Chef Aaron Ballard was featured on KUTV’s Fresh Living this week to discuss our upcoming cooking competition, SLICED!

Sliced is a cooking competition hosted by Harmons that brings 15 home cooks head-to-head, but only one walks away as the Harmons Sliced Champion and with the grand prize…

$500 Cash & A Guest Appearance On A Local News Segment!

Think you’ve got what it takes to be become a Harmons Sliced Champion? Find more information and submit your entry by visiting www.harmonsgrocery.com/sliced.

LET’S GET COOKING!

Click on the photo to watch Chef Aaron promote "Sliced" as he is has a cooking challenge of his own on KUTV's Fresh Living.

Click on the photo to watch Chef Aaron promote “Sliced” as he has a cooking challenge of his own on KUTV’s Fresh Living.

 

Recipe: Game Day Dogs

March 28, 2014

Use these brilliant bratwurst recipes by Chef Aaron Ballard to add the final touch to every game this season.

You can also watch Chef Aaron prepare these on KUTV’s Fresh From The Kitchen by clicking HERE!

Game Day Dogs
Banh Mi Dog & Reuben Dog
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Banh Mi Dog Ingredients
  1. Pickled Veggies -
  2. 1/2 cup rice vinegar
  3. 1/4 cup water
  4. 1/4 cup white or baker’s sugar
  5. 1 package matchstick carrots
  6. 1/4 cup white (daikon) radish julienne
  7. 1/4 cup thinly sliced sweet onion
  8. Brats -
  9. 2 Bob’s Andouille Brat
  10. Garlic salt and pepper to taste
  11. 2 demi baguettes or Harmons fresh hot dog buns
  12. Mayonnaise
  13. 1 thinly sliced English cucumber
  14. Half a bunch of fresh cilantro leaves washed and patted dry with towel
  15. (optional) 1 small jalapeno pepper - seeded deveined and julienned
  16. 2 lime wedges
Reuben Dog Ingredients
  1. Sauerkraut Topping -
  2. 1 quart sauerkraut
  3. 4 slices bacon, diced
  4. 1/2 frenched yellow onion
  5. 1/2 teaspoon whole caraway seeds
  6. 1/8 cup sugar
  7. 1 apple shredded
  8. ¼ cup white wine
  9. Wishbone Thousand Island dressing
  10. Reuben Dog -
  11. 1 slice Swiss cheese
  12. Hee Haw dill wedge
  13. 2 Bob’s Bratwurst
  14. 2 Harmons fresh hot dog buns or demi baguettes
Banh Mi Dog Instructions
  1. Pickling -
  2. Place vinegar, water, and sugar into a saucepan over medium heat. Bring to a boil and stir until the sugar has dissolved. Boil for about a minute or so and remove from heat allowing the mixture to cool.
  3. In a bowl pour the cooled vinegar mixture over the carrot, radish onion. Marinate for at least thirty minutes best overnight. The pickled veggies will keep in the fridge for a week.
  4. Brats -
  5. Spread the mayo on each half of the bun. Place brat in bun. Follow with cucumber, pickled veggies cilantro and jalapenos. Garnish with lime wedge and serve.
Reuben Dog Instructions
  1. Sauerkraut Topping -
  2. Drain the sauerkraut in colander. In a small skillet, over medium heat, sauté the bacon and onion until the onions become translucent. Add sauerkraut, the caraway seeds, apple, the sugar, and white wine. Simmer on low heat for 15 to 20 minutes, stirring frequently. Transfer the sauerkraut mixture to a container and refrigerate until cool. If you need to thicken liquid at end add slurry.
  3. Reuben Dog -
  4. Sear brat in a sauté’ pan until brown on both sides and finish in boiling water until they reach an internal temp of 165F. Spread butter onto both sides of bun and toast in the sauté pan. Apply the desired amount of Thousand Island dressing on each side of bun. Lay cooked dog into bun, place a slice of Swiss cheese on top with sauerkraut. Serve with Hee Haw Pickle.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Recipe: Corn Beef Potato Panini

March 18, 2014

Do you have leftovers from St. Patrick’s Day? Great! This recipe is for you!Roast beef panini

To watch Chef Johnny prepare this on Fox 13, click HERE!

Corn Beef Potato Panini
Perfect for St. Patrick's Day Leftovers!
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Corn Beef Potato Panini Ingredients
  1. 4 to 5 lbs. corned beef (cooked and shredded)
  2. 3 bottles Killians Irish Red
  3. Olive oil
  4. 10 red potatoes (pre-boiled, sliced thin)
  5. 1 onion (sliced)
  6. ½ head of cabbage (shredded)
  7. 1 loaf bread sliced for sandwich
  8. 1 C. Skellig cheddar cheese (shredded)
Murphy’s Mayo Ingredients
  1. 1 can Murphy’s Beer
  2. 1 tsp. thyme
  3. 1 tsp. oregano
  4. 1 Tbs. sugar
  5. 1tsp. caraway seed
  6. 1 C. mayo
Instructions
  1. Pre-heat the oven to 280. In a large sauté pan over med-high heat, add the spice package from the corned beef. Toast the spice for 2 minutes then add the corn beef fat side down. Sear the corn beef for 4 to 5 minutes or until a dark brown color; turn the roast over and sear until dark brown. Pour one Irish Red into the pan to deglaze. Place the corned beef into a roasting pan and pour the liquid from the sauté pan over the corned beef and cover with foil. Place into the oven at 280 and roast for at least 4 to 6 hours.
  2. In a small saucepan add water and bring to a boil. Add the potatoes and cook for 6 to 8 minutes. The potatoes will not be fully cooked. Allow the potatoes to cool for about 10 minutes, and then slice thin. Pre-heat a sauté pan over high heat with 1 tsp. oil. Place the sliced potatoes into the pan 1 at a time, lining the pan with a single layer. Sprinkle with some of the cheese then repeat the process 2 more times. Cover with a lid and cook the potato cake for 6 to 8 minutes. The cheese will melt holding everything together. The potato cake will look dark in color when removed from the pan.
  3. In a small saucepan, add all the dry spices and toast over medium heat. Pour in can of Murphy’s and sugar. Bring the beer to a boil (this will remove all of the alcohol) turn the heat to a low simmer. Allow the sauce to reduce to syrup. This will take 45 minutes to an hour. Allow the sauce to cool, and add to the mayo.
  4. Remove the corned beef from the oven and shred. Smear the bread with mayo. Cut the potato cake in half and place on the bread. Add the shredded cabbage and corned beef. Place on a pre-heated Panini press and cook for 4 to 5 minutes.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/