As mentioned on this podcast, the recipe for Sunshines Nana's family recipe Tagarallie Annie. Listen to the podcast for the story on this mid century midwest concoction of canned meat and other ingredients that actually tastes delicious. Corned beef, tomato sauce and Italian seasoning never had it this good. Take a look at the recipe and try whipping up Tagarallie Annie when unexpected company drops by. Ready unjust 30 minutes.
1 can corned beef
1 can black olives
29 oz can tomato sauce
1/2 lb chopped white mushrooms
1 medium white onion chopped
2 minced garlic cloves
2 teaspoons Italian seasoning
2 bags egg noodles
Bring 6 quarts of water to a boil in a pot large enough to cook both bags of noodles. Salt the water if you prefer. Meanwhile in a large sauce pot sautée onions and mushrooms with a little olive oil until they start to brown. Add garlic and a pinch of salt and pepper. Stir well. Add corned beef and break apart with spatula stirring to mix in onions, mushrooms and garlic. Add tomato sauce and Italian seasoning. Lower heat to low and bring to a slow simmer. Simmer for 20 minutes. Add drained olives and simmer for 5 more minutes. Turn off heat and cover sauce. When wade has reached a ruling boil, cook the pasta. Drain pasta and serve with ample sauce. Top with parmesan cheese and basil leaves if you prefer. Mmmmmmmmmm, midwestern faux Italian delight.
On a recent trip home from Alaska we stopped in Seattle and ran into a few distilleries we had not visited before. Just across from the Chateau St. Michelle winery are a handful of distilleries worth visiting. First stop was Woodinville Whiskey. The free tour is short but a nice experience for a quick education before or after your whiskey tasting. Try three whiskeys and a surprising vodka distilled from rye. The vodka was actually Sunshines favorite taste because this is a sipping vodka. Sweet aroma, vanilla and brown sugar notes and very smooth. Over ice its nice and mixed in a simple cocktail with other light flavors would be great. Oh, and the whiskeys are good too.
Next stop was Four Leaf Spirits. This small distillery has been around for just a few years and specializes in a rums along with infused spirits. The very small location offers tastings and a quick look inside the magic room. Truly a craft spirit effort in small batches that can only be enjoyed in the local area. Sunshine ended up buying a bottle of the honey rum, silver and the amber. Favorite...the Comb and Cane honey rum for sure. Light with almost wine aromas and the certain taste of honey. We recommend checking the hours of the distillery ahead of time and dropping by if you are in the area. Special mention to Tonya for being such a great hostess while we visited.
The last stop on our Seattle area distillery tour was Seaspirits. When we walked in Kurt greeted us and offered a sampling of the rums currently offered. Offering a silver, coconut and barrel aged rum and even a vodka. Kurt explained the story of his distillation endeavor and then invited us into the barrel room. It isn't often enough that we are offered barrel samples that no one else has ever tasted. There are some great rum experiments going on here that should soon turn out to be very tasty additions to the craft rum arsenal. It should be mentioned that Kurt is a sailor himself and this has been part of the inspiration for Seaspirits. What was Sunshines favorite taste? Try the barrel aged and don't pass up the coconut. The coconut rum is not sweetened, toasty, a little dry and should mix nice in a real cocktail vs. that overly sweet coconut crap you are used to. Great visit and very tasty rum.
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