St. Patty's Day Leftovers, better late than never

The best thing to do with leftover corn beef is this St. Patrick's Linguine.  The original recipe came from Guy Fieri and it has made me fall in love with corn beef.  So much so that this year I bought two so I can have leftovers twice.  I made it for the first time last year, 3/21/2013 and it was the best new recipe I tried that month and the best use of leftover corned beef EVER!   The original recipe called for quite a bit less cabbage but like spinach when you cook it, the cabbage reduces and it just needed more.  Next time I'm going to even try more, the whole head of cabbage (2 lb.) and see how that goes along with increasing the Dijon to 1 T.

ST. PATRICK’S LINGUINE

1 T. canola oil

1 lb. cabbage (sm. head / 4-6 C.), thinly sliced
¼ C. (8 baby) carrots, thinly sliced

½ shallot (1 T.), minced

2 cloves garlic, minced

2-3 C. leftover cooked corned beef

1 t. coarse black pepper

¼ C. white wine

1 ½ C. heavy cream

1 ½ C. half and half

1 T. whole grain mustard

½ T. Dijon mustard

1 T. prepared horseradish

2 C. Irish or extra sharp white cheddar, grated

¾ C. frozen peas

1 lb. linguine, cooked

Cut cabbage in half, core, slice each half into thin slices and slice the slices in half. Slice carrots into thin round slices. Slice the corned beef and dice slices. To a large, deep skillet over low heat add the oil and carrots, saute 3 minutes, add cabbage and saute with lid on for another 15 minutes depending on the size of your cabbage head. Saute till cabbage is wilted and slightly browned (more caramelized than just wilted). During the last few minutes, add the minced shallot and garlic and saute the final 3-4 minutes. Add the diced corned beef and black pepper. Cook, stirring occasionally to reheat meat, about 5 minutes. Deglaze pan with white wine, cook 3 minutes to cook off alcohol. Add the cream, half and half, mustards and horseradish. Stir. Let simmer to thicken slightly, 5 minutes or depending on how thin it is maybe longer. Meanwhile, while sautéing vegetables and cooking sauce, put a large pot of water on to boil and cook pasta 10 minutes (a minute or two shy of package directions). When sauce is done, stir in the shredded cheese and peas, stirring to melt cheese and warm peas. Add cooked pasta. Toss. Serve immediately.

Variations: Fettuccine is also good in this dish. No wine chicken broth works and if you can't find Irish or extra sharp white cheddar, regular white cheddar is fine.