Happy St. Patrick’s Day!


Today we’re celebrating with Barbara’s husband, Mike.  He’s written two books: This Is Your Brain On Shamrocks & the sequel: This Is Your Brain On Shamrocks 2 - Fifty Shades O’ Green. Check them out at www.thisisyourbreaksonshamrocks.com


Fun Fact: St. Patrick was actually Italian!


Mike’s Colcannon – A Traditional Side Dish for Irish Bacon or Ham

Ingredients:
1 lb cabbage, shredded
1 lb potatoes, peeled and roughly chopped
1 cup milk
½ cup butter, melted
Leeks, thinly sliced
Salt and pepper, to taste.

Method:
Boil the cabbage and potatoes until tender. Just before they’re done, add the leeks to wilt (they will only take about three minutes).
Drain the water. Make a well in the middle of the potato mixture, and pour the melted butter and milk inside. Fold everything together, mashing the potatoes slightly, but also keeping them flakey. Season with salt and pepper, and enjoy!


Ryan’s St. Patty’s Day Breakfast Omelet

Ingredients:
Eggs, beaten
Corned beef hash
Irish Dubliner Cheese
Salt & pepper, to taste

Method:
Heat a greased skillet; pour in the eggs and allow them to set for a minute or two.
Use a spatula to pick up the edges of the omelet, tilt the pan, and allow any uncooked egg to flow underneath.
Once the eggs are totally set, you should be able to flip the omelet over easily. Fill the omelet with the Dubliner Cheese and corned beef hash. Once the cheese has melted, fold the omelet over and serve.


Dan’s Corned Beef Cabbage Rollatini

Ingredients:
Corned beef brisket, in brine
Mustard
Brown sugar
Carrots, chopped
Potatoes, chopped
Cabbage, leaves kept whole
Irish Bacon, roughly chopped

Method:
Season a pot of water with mustard and brown sugar. Cover the pot and simmer the corned beef until tender, about 2 ½ hours.
After 2 ½ hours, add the potatoes and carrots. Simmer for an additional 15 to 20 minutes, or until the vegetables are tender.
Cool the corned beef and veggies down completely, saving some of the cooking liquid for later.
In another pot, blanch the cabbage leaves. Stuff each leaf with a piece of corned beef, potato, and carrot. Roll the leaves up to form individual rolls. Place the rollatini on a sheet tray, adding a touch of the cooking liquid to keep the rolls moist.
Brown the Irish bacon, and pour it directly over the rollatini. Bake them into the oven to heat through.


Barbara’s Corned Beef & Cabbage

Ingredients:
Corned beef brisket
Cabbage, coarsely chopped
Carrots, peeled and chopped
Potatoes, peeled and chopped
Rye bread, for serving


Method:
Bring a big pot of water up to a boil. Add the corned beef, along with the included seeds and spices; boil until tender.
Once the beef is tender, add the vegetables and cook for an additional 20 to 30 minutes.
Serve with rye bread.


Mike’s Irish Soda Bread Muffins – Use your favorite Irish soda bread recipe, but instead of baking it into one loaf, divide the batter in greased muffin tins and bake for 35 minutes.
Try adding different dried fruits to your recipe: raisins, cranberries, cherries, blueberries, etc.
Serve warm with Kerrygold Irish Butter


Mike’s Guinness Stew

Ingredients:
Onion
Garlic
Olive oil
2 lbs cubed stew meat (beef)
1 bottle Guinness beer (draft)
Potatoes, some sliced, some chopped
Turnips
Carrots
Salt and pepper

Method:
Heat a pot with olive oil; brown the onions and garlic. Season them with salt and pepper.
Deglaze the pan with the beer. Then, add the beef, potatoes, carrots, and turnips.
Simmer the stew until the beef is tender.


Enjoy your St. Patty’s Day! Don’t forget about St. Joseph’s Day on March 19th!