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Monique "Moe" Eveland


Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand.
After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years.
Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

Make this the ultimate guilty pleasure by serving with crispy French fries and dill pickle spears.  And a cold Irish beer of course!

Cooking the corned pork shoulder in Irish beer adds a lot of flavor to the meat.

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Corned Pork Melt with Caramelized Onions and Cabbage

Makes 2 sandwiches

Ingredients

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  • 1 tablespoon butter
  • 1/2 onion, sliced
  • 1/4 head cabbage, sliced
  • 2/3 pound cooked, shredded, corned pork (about 3 cups)
  • 2 1/2 cups shredded Irish cheddar cheese
  • 4 slices rye or sourdough bread
  • Mayonnaise
  • Thousand Island dressing (or stone-ground mustard)
  • Salt and pepper to taste

Directions

Heat butter in a large non-stick skillet. Add cabbage and onion and season lightly with salt and pepper. Sauté over medium heat until beginning to caramelize.

Remove from skillet and set aside. Into the same skillet, add corned pork and lightly fry until beginning to brown. Remove and set aside.

Spread mayonnaise on two slices of bread and place mayo side down in skillet. Add more mayo atop each slice, followed by the cabbage mixture, corned pork and cheese. Spread dressing or mustard on remaining pieces of bread and place on top, dressing side down. Spread mayo on top.

Cover and cook on medium-low until the bottom bread is golden and toasted. Flip and cook until the other side is golden and the cheese is melted.

These are great with fries and a crisp pickle spear.
Recipe from Central Market Shoreline - Culinary Resource Center
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