Emasculating poor old St. Paddy

As if all the political nonsense I see in the Santa Fe New Mexican wasn’t bad enough, guess what food nonsense I found in there? In honor of St. Patrick’s Day, Santacafe, one of the hip and pricey eateries near the Plaza, is offering the following:

Homemade Raviolis filled w/Corned Beef, Cabbage, Ricotta Cheese & Chives w/Dijon Mustard – Tarragon Crème Includes Glass of House Wine $20.

Corned beef raviolis? Are these people kidding? Who in the name of all the great Irish saints wants ricotta cheese or tarragon crème (it’s French, in case the accent grave didn’t tip you off) with their corned beef and cabbage? And even I, oenophile who drinks almost no alcohol at all other than wine that I am, know that you’re supposed to drink Guiness and not some fine, subtle Syrah with your St. Patrick’s Day dinner, for crying out loud.

Look, folks. If you don’t want to make a traditional corned beef boiled dinner, don’t make it. Make medallions of elk with pomegranate risotto or pheasant with foie gras and tarragon crème instead. Just leave the corned beef and cabbage alone, okay?

Comments 4

  1. MIT Mommy wrote:

    I am in MUCH need of good corned beef and cabbage. I am very, very disappointed in myself for not having corned my own this year. I may do it yet. St Patty’s Day was such a huge tradition in my family growing up.

    Posted 17 Mar 2009 at 3:21 am
  2. Bowden Russell wrote:

    Too much salt if you ask me.

    Posted 17 Mar 2009 at 6:41 am
  3. Brigette Russell wrote:

    MM — I’ve never corned my own, since no one in my family but me likes it, alas. Do you use the stuff (sodium nitrate, I think?) that makes it pink?

    B — pastrami is essentially just smoked corned beef with extra spices, and you like that.

    Posted 17 Mar 2009 at 2:16 pm
  4. Bev wrote:

    I’m not much on the corned beef, love the cabbage. But cabbage in my ravioli? Yuck! Good heavens – it’s blasphemy.

    Posted 18 Mar 2009 at 12:47 am

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