Vrghr′s Culcannon

Wuffy′s entry into the <$10 challenge at  faccc .

Vrghr normally does Corned Beef and Cabbage for St Patrick′s Day. But wuff decided to change things a bit this year and go with a different Irish dish: Culcannon.

Normally, this is a mixture of mashed potatoes and cabbage or kale with lots of butter. Frequently, ham, bacon, or even some left-over corned beef is added.

Vrghr wanted to kick up the flavors in his version, so it includes more aromatics (garlic and onions) and both ham and bacon. Of course, there is butter in plenty, but Vrghr wanted to pull as much flavor as he could from those ′taters, so wuff went a bit exotic on the prep technique for them.

This meant cooking them in their skins. But not just boiling them, which draws away some of the flavor into the water. Taking a tip for various pressure cooker guides, wuff steamed them in the pressure cooker first, then tossed them in a hot oven for a bit to dry and fluff them some, and add just a touch of that baked potato flavor.

Mmmm! Those turned out to be some GOOD spuds! Wuffy may have to try this again with his ″common″ mashed potatoes. If a repeat reveals this wasn′t a fluke, it may become wuff′s new favorite way to do his squashed spuds! Or even his baked ones!

<10 Dollar Challenge Results
Now, for the <$10 Challenge part! Here′s the rundown on ingredients and costs:
3lbs of Potatoes @ 5lb for $1.79 = 1.07
¾ lb bacon @ 1.5lb for 5.40 = 2.75
3oz Ham @ 4.15/lb = .78
1 Onion @ $0.65 = .65
1 Cabbage @ .79 = .79
1C Milk @ 2.99 ½ Gal = .37
½ C Half & Half @ 1.99/pt = .50
2TBS minced garlic = ~.15
1.5 sticks butter @ $1/stick = 1.50
½ C white wine = ~.50
Misc spices & bullion = ~.75
TOTAL = $9.81

Creates 7-8 Servings

Ingredients:
For the potatoes:
3 lbs Russet Potatoes
1.5C Water (or whatever the minimum your pressure cooker recommends)
2 TBS Dried Parsley
2 tsp Granulated Garlic
1 tsp ground black pepper

½ Stick (1/4 C) Butter
1 C Milk
½ C Half n Half
Omnivore Salt (to taste)
Ground Black Pepper (to taste)

For the rest:
1 head Cabbage
1 med Onion, diced (~12 oz)
8 slices (~3/4lb) thick sliced Bacon, chopped
3oz Ham (can use good lunch meat), chopped
½ stick *1/4 C) Butter
2 Tbs minced Garlic
2 tsp Better than Bullion Chicken Stock
½ C Water
½ C White Wine

Melted Butter, for serving
Chopped Chives (for garnish)

Directions:
Scrub the potatoes but do not peel
Pre-heat oven to 400 degrees
While oven is pre-heating, put 1.5 C water into pressure cooker. Add dried parsley, granulated garlic, and ground black pepper.
Cut potatoes in half (not lengthwise). Add to pressure cooker.
Cover, and let cooker come to pressure.
Reduce heat to maintenance level, and let potatoes cook at high pressure for 15 minutes.
Remove from heat and allow to sit for 5 minutes.
After 5 minutes, do a quick release (cold water if you can).

Place potatoes in pre-heated oven and bake for 15 minutes. Turn off oven, and allow to set inside for another 5 minutes.

While potatoes are in the cooker, peel any damaged or wilted outer leaves from the cabbage. Slice into quarters. Cut out the core, and mince it up. Place in medium bowl with the diced onion.
Shred or fine chop the rest of the cabbage.

In a large skillet, fry the chopped bacon until it just starts to brown, but is still chewy
Add the onions and the minced cabbage core
Saute in the bacon fat until the onions are translucent and the cabbage tender (~8-10 minutes)
Add the minced garlic and the chopped ham and saute another couple of minutes

Pour everything into a dutch oven or large heavy pot. Place pot over low heat

Deglaze the skillet with the white wine, and continue cooking until reduced to just a couple tablespoons. Add to the dutch oven

Raise heat to medium-high
Add the shredded cabbage to the dutch oven and stir it about until the bacon fat coats it all. Add ½ stick of butter, and stir it about until it melts
Cover and allow to steam and cook for about 5 minutes while you peel the potatoes. Stir it occasionally to keep from scorching the bottom

When the potatoes have finished their ″oven off″ wait, remove them to a large bowl and allow to cool while you work on the rest of the meal.

When the cabbage is in the covered dutch oven, peel the potatoes.
In a small pot or microwave safe bowl, heat the half and half, ½ stick butter, and half the milk until steaming
Add the hot milk/butter mix to the potatoes and mash them up (don′t whip or use a mixer, or they′ll get gluey). Season to taste with Omnivore Salt and ground black pepper. Gradually add the remaining milk and mash it in until you get a fairly stiff but smooth mixture.

Mix the mashed potatoes into the dutch oven with the rest. Stir until everything is fully incorporated. If the mixture is too stiff, mix the Better Than Bullion Chicken Stock with 1.5C Hot water. Gradually stir it into the mixture until you get the consistency you want.

Cover and reduce heat to low. Let stand for the flavors to combine (about 10 minutes, or more).

To Serve:
Warm the remaining stick of butter in a small microwave safe bowl, if desired (can just add a pat to the potatoes and let their heat melt it). Put a portion of the Culcannon on a plate and make a ′well′ in the center. Add the butter.
Optional: Add a bit of minced fresh chives over the top
Eat it from the outside, dipping the bites into the ′well′ until you finally breach the dike and the butter runs out.

DEVOUR

Note: This dish is quite rich! You might want to reduce the butter in the veggies or leave it out, and just use the butter in the mashed potatoes and in the 'well' for your dish.