St. Patrick's Day Fare

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Irish Recipes for Your St. Pat's Bash

 

 

 

 

 

 

 

My first St. Patrick’s Day in Savannah, I was astounded to discover that it wasn’t only was City Market, all of downtown, and River Street filled with partying revelers. There must have been dozens, possibly hundreds, of private parties going on all over the city, all the way out to the Southside, the Islands, Tybee Island, Pooler, Bloomingdale and who knows where all else. In my own little niche in the Historic District, I was invited to seven parties, the first a bloody Irish breakfast at 7:00 am, and the last a Corn Beef and Cabbage bash starting at 10 pm.

I discovered that there’s a lot more to the Eat, Drink and Be Merry of St. Pat’s Day than just green beer! So herewith, a few things for you to serve at your own IrishDay bash.

Start the day off right with some Green Cheese Grits

1 package Instant Cheese Grits
(or if they come in individual packets, 4 packets)
2 tbsp. Chopped green chilies, mild
Several drops of green Tabasco sauce (depending on how spicy you want).
2 tbsp. Shredded cheddar cheese
Follow directions on the box (I prefer to use milk instead of water).
Should only take a minute or two, depending on brand.
While still very hot, stir in chilies, Tabasco, and extra cheese.

Serve with thick bacon and fried eggs. Delicious!
(Serves Four)

Now it's time to get the party started with a Frog's Ass Shot

On St. Pat’s Day, forget about martinis and manhattans. Take a page from Murphys Historic Hotel in Calif., and serve up their infamous “Frog’s Ass Shot.” If Kermit tried this one, he would have to admit, “it’s easy being green!”

Here’s how it shakes up in bartender lingo:
1 count, Bacardi 151 Rum
1 count, Bacardi Light Rum
1 count, Malibu Rum
1 count, Jamaican or Caribbean Coconut Rum
A splash of Midori – green melon liqueur

Shake it all up with some ice, strain into a rocks glass, and it’s bottoms up. The taste is tropical, slightly sweet and smooth enough to slide a frog on its a-double-s! Or take a traditional Gin and Tonic, splash in just enough Midori to tint it green...and bottoms up! Of course, you could use a few drops of green food coloring as they do for the beer, but then you wouldn’t have that lovely melon flavor...

All Green Appetizers

Green Salmon Canapes

Use Rita crackers or Carr’s water crackers. Spread with salmon cream cheese and sprinkle liberally with chopped chives and chopped cilantro or flat leaf parsley.

Green Shrimp Canapés

1 6 ounce can of tiny shrimp, well drained
1 pkg. Light chive cream cheese
2 tbsp. Minced flat leaf parsley

Mix well together and serve on crackers or garlic toasted French bread rounds.

And now for the main course!

Corned Beef and Cabbage (Make the day before you’re serving)

1 large onion, cut into wedges
2 large boiling potatoes, quartered
1 pound baby carrots
2 cups water. 2 bottles beer (preferably Irish beer!)
3 garlic cloves, peeled and halved
1 bay leaf
2 or 3 allspice
2 ot 3 whole cloves
4 whole black peppercorns
1 (3 pound) corned beef brisket with spice packet, cut in half
1 small head cabbage, cut into wedges

In a large pot, place the corned beef, garlic, bay leaf, allspice, cloves and peppercorns. Add the liquids and add more water (or less) if necessary. Bring to a boil, skimming as needed, then simmer for about 4 to 5 hours, depending on package directions. Don’t throw out the liquid.

Wrap meat and vegetables separately in foil and refrigerate overnight.

Next day, about an hour or hour and a half before serving, put the meat into a baking pan and bake, covered with foil, at about 375 degrees or till completely fork tender. (You may want to add a little more liquid while baking.

Reheat the vegetables in original liquid for about half an hour. Serve!
(Serves Four)

Easy Irish Stew

3 lb. lamb stew meat
1 pint chicken stock
1 pint beef stock
1 medium onion stuck with 2 cloves
1 large bay leaf
2 large garlic cloves
2 whole allspices
1 tsp. salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon thyme
Parsley sprig
3 thinly sliced medium onions
3 leeks split in half and cut in small dice
Additional bay leaf
1/2 teaspoon nutmeg
4 medium potatoes, finely diced
2 tablespoons finely chopped parsley

Put the meat and all other ingredients except for the potatoes and chopped parsley into the liquid. Bring to a boil, skim off any scum, reduce the heat, and simmer, covered, 1-1/2 hours, and then test the meat for tenderness. If it still seems a bit tough, keep simmering until it is tender.

Add the diced potatoes. Cook 30 minutes, until the stew is slightly thickened by the potatoes, then taste for seasoning. You may find it needs more salt -- 1 to 2 teaspoons should be sufficient -- a few more grinds of pepper, and a touch more of nutmeg. Let this cook a little to blend with the stew, then add the chopped parsley and cook just 1 minute more. Serve. Irish soda bread and a crisp butter lettuce salad would round out the meal nicely.
(Serves Four)

You didn't think we would forget about dessert, did you?
These Irish Bananas will make your mouth water!

1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup Irish whiskey
4 large, firm bananas, peeled and halved lengthwise

Melt the butter in a skillet over medium heat. Stir in the brown sugar and whiskey. Bring to a boil and cook until sugar has dissolved. Add bananas to the skillet and sauté until tender and glazed with syrup. Serve immediately with good quality vanilla ice cream.
(Serves Four)

 

 

 

 

 

 

 

 

 

 

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