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Chef Don's
Favorite St. Patrick's Day Recipes
Download the PDF file here.
Contents
Traditional Corned Beef and Cabbage
Serves 6
'Corning'
is a technique for preserving raw meats for long periods by soaking in
salt brine. The name 'corned beef' originated in the early days when
the grains of salt used in the brine were called corns.
The
procedure for making Corned Beef sometimes uses saltpeter, an original
ingredient used in the brine recipe for years. We now know saltpeter
may contain carcinogenic and other questionable substances and
nitrates. Saltpeter is what adds the traditional red coloring to the
corned beef. Grey Corned Beef omits the saltpeter so when the meat has
finished brining it is grayish instead or red. We recommend using Grey
Corned Beef, you find that the flavor is less salty and in our opinion
more delicious.
3 lbs. Grey Corned Beef
2 lbs. Small Red Potatoes
1 Medium Cabbage, quartered
1 lb. Carrots
8 oz. Parsnips
2 tsp. Thyme
2 tsp. Coriander
1 Tbsp. Mustard Seed
2 tsp. Whole Allspice
1 tsp. Peppercorns
Wash, and trim beef of excess fat if needed. Peel the carrots and cut
into 2" chunks. Place beef, carrots, spices and mustard in large pot or
Dutch oven and cover with cold water. Gradually bring to a simmer and
let it cook very gently, not boiling. Let it cook
at a gentle simmer for 1 hours, skimming the scum as it rises to the surface.
While
the corned beef is simmering, cut the potatoes in half or quarters
depending on how large they are. Discard the outer cabbage leaves, core
and cut into quarters. Peel the parsnips and chop into large pieces.
Add to the beef and carrots.
Continue cooking at a gentle simmer for another 1 to 2 hours or until the meat and vegetables are soft and tender.
Remove
from liquid. Cut the corned beef into thin slices. Serve with the
vegetables and plenty of butter for the potatoes and yellow mustard or
Mustard and Parsley Sauce for the corned beef. Oh...and a side of soda
bread would be a good accompaniment as well.
Mustard and Parsley Sauce
Yield: About 2 Cups
1/4 cup plus 2 Tbsp. Shallots, fine dice
1/4 cup Red Wine Vinegar
3/4 cup Italian Parsley, chopped
2 Tbsp. Whole Grain Mustard
1/2 cup plus 2 Tbsp. Olive Oil
1/2 Lemon, juiced
Salt and Pepper to taste
Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and
let sit 5 minutes. Chop the parsley and add it to the shallots. Whisk
in the mustard and olive oil, and season with a squeeze of lemon juice,
a pinch of pepper and a pinch more salt, if you like. Be careful not to
over season, since the corned beef may be on the salty side.
Grilled Corned Beef
Serves 4
1 1/2 lbs. Corned Beef Brisket
1 Tbsp. Cracked Black Pepper
2 tsp. Cracked Coriander Seeds
2 tsp. Onion Powder
1
Tbsp. Garlic,
chopped
2 tsp. Thyme
1
Tbsp.
Paprika
1-2 tsp. Cayenne
Salt to taste
Soak the corned beef in a large pot of water for at least 2 hours.
Changing the water halfway through. Combine the spices and garlic in a
bowl and mix well. Rub the spice mixture into the beef. Make sure to
really rub the spices into the meat well so that the flavors penetrate
the meat. Let sit for 30 minutes. Heat your grill to medium. Grill the
meat for about 5 minutes and rotate the meat a quarter turn and grill
for about 5 more minutes. Turn the meat over and repeat and cook to
desired doneness. Remove from the grill and serve.
Horseradish Sauce
Yield 1 3/4 cups
3/4
cup Mayonnaise
3/4 cup Sour Cream
1/4 cup plus 2 Tbsp. Prepared Horseradish
1/2 tsp. Lemon Zest, grated
2
tsp. Kosher Salt
Pepper to taste
In a small bowl, mix together the mayonnaise, sour cream, horseradish,
zest, and 2 teaspoons salt. Season generously with pepper to taste.
Refrigerate the horseradish sauce for at least 30 minutes before
serving.
Corned Beef Hash
Serves 4
2-3 cups Corned Beef, chopped or minced
2-3 medium Potatoes
1/2
cup Onion, diced
1 Tbsp. Butter
2
Tbsp. Parsley, minced
2 Tbsp. Melted Butter
1/4 cup Chicken Stock or Broth from Corned Beef
Dash of Paprika
1
tsp. Worcestershire Sauce
Salt and Pepper to taste
Preheat oven to 450°. Boil the potatoes with skins on in the corned
beef broth until tender or bake in oven until soft. Remove from broth
or oven and let stand until cool enough to handle. Skin potatoes and
crumble into the minced or chopped corned beef that has been placed
into in a bowl. Melt 1 tablespoon of butter in a skillet over low heat
and sauté the onions until they are soft. Add potato and meat mixture,
seasonings, broth (just enough to moisten) and salt and pepper and toss
to combine well. Pour half the melted butter in a pie plate, pack in
the corned beef hash mixture and drizzle the rest of the butter over
the top. Bake for 15 minutes. Remove has from oven and serve.
Irish Stew
Serves 4
2 lbs Lamb, shoulder or leg
4 cups Onions, chopped
2 Leeks, washed and sliced
1 1/2 cups Celery, chopped
1 Tbsp. Garlic, minced
2 lbs of Potatoes
1 Tbsp. Thyme, chopped
1 Tbsp. Parsley, chopped
2 tsp. Rosemary, chopped
Salt and Pepper to taste
2 cups Water or Lamb Stock
Oil as needed
Trim
and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces.
Place fat in heavy large Dutch oven over medium-high heat. Cook fat
until drippings are rendered, about 5 minutes. Using large spoon,
remove any solid fat from pot; discard. Sprinkle lamb with salt and
pepper. Working in batches, add lamb to pot; sauté until brown on all
sides, about 5 minutes per batch. Adding oil if necessary. Using
slotted spoon , transfer lamb to plate. Add bones to pot; cook until
brown, about 5 minutes. Using tongs, transfer bones to plate. Add
vegetables, parsley and thyme to pot; stir to coat with drippings.
Return meat and bones to pot. Add 2 cups water and bring to boil.
Reduce heat to medium-low. Cover pot tightly; simmer until lamb is
tender and vegetables are soft, stirring occasionally, about 1 1/2
hours. Discard bones. Place 1 cup vegetables in processor; puree. Add
to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover;
chill. Simmer before serving.)
To garnish: chopped fresh parsley and julienne of carrots
Potato Crusted Salmon
Serves 4
4
- 6 oz. Salmon
Fillets
12 oz. Potatoes, peeled
2
Eggs
1/4 cup Flour
Oil
as
needed
Salt and Pepper to taste
Preheat oven to 400°. Grate the potato using the large holes on a box
grater. Season the potato with salt and pepper. Mix well. In a bowl
beat the eggs with a small amount of water. In a separate bowl mix
together the flour a small amount of salt and pepper. Remove the skin
from the salmon. Coat the salmon with flour. Dip the floured salmon
into the egg. Place the salmon filet into the bowl with the potato and
press the potato onto the salmon. Make sure to press the potato on to
the salmon firmly. Heat some oil in a sauté pan until it is hot. Sauté
the salmon until it is golden brown. Carefully turn the salmon over and
continue to cook until the other side is golden brown. Carefully remove
the salmon from the pan and place on a baking sheet and finish cooking
in the oven. Cooking times will vary depending on how thick the salmon
is.
Leek and Whiskey Cream
Serves 4
8
oz. Leeks,
sliced
2 Tbsp. Whiskey
1/2
cup Heavy
Cream
1 Tbsp. Parsley, chopped
2
tsp.
Butter
Salt and Pepper to taste
Melt the butter in a sauté pan and add the leeks. Sautee until the
leeks are tender. Add the whiskey and flame. When the flames have died
out add the cream and cook until the sauce has thickened. Add the
parsley and season with salt and pepper.
Champ
Serves 4
3
large Russet
Potatoes
2 Tbsp. Scallions, sliced
1
Tbsp. Chives,
chopped
2 tsp. Garlic, chopped
2
Tbsp.
Butter
1/4 cup Heavy Cream
Salt and White Pepper to taste
Peel and boil the potatoes until they are soft. Place in a mixer with
the butter and whip. Add the cream and whip until smooth. Add the rest
of the ingredients and mix well. Keep warm or serve.
Colcannon
Serves 4
1 lb. Potatoes, peeled
1/2 cup Leeks or Green Onion, sliced thin
1 lb. Cabbage, sliced thin
1/4 cup Milk or Cream
1/2
stick Butter
1 Tbsp. Oil
1/4 cup Water
Salt & Pepper to taste
Boil the potatoes and mash with the cream and butter. Sauté the leeks
in the oil for 3-5 minutes. Add Cabbage and the water and steam until
tender. Combine the cabbage and potatoes, cook in a pot until potatoes
are hot. Season with salt and pepper, serve.
Cabbage and Leeks in Cream Sauce
Serves 4
1/2
head Cabbage, coarsely
chopped
3 large Leeks, sliced
1
Garlic Clove,
minced
2 Tbsp. Sherry
1
cup Chicken
Stock
3 Tbsp. Butter
2
Tbsp.
Flour
1 cup Cream
1
tsp.
Nutmeg
Salt and Pepper, to taste
Put cabbage and leeks in pot. Add garlic, sherry, chicken broth and 1
tablespoon of butter. Simmer over medium heat for 2 hours add more
stock if your pot is running too dry. Melt remaining 2 tablespoons of
butter in saucepan; add flour and stir until smooth and bubbling. Add
cream and cook over low heat until thick. Add the nutmeg, salt and
pepper to taste. Drain the cabbage and leeks and combine with the sauce.
Irish Soda Bread
Yield: 1 loaf
2
1/2 cups AP
Flour
1/3 cup Sugar
1
tsp. Baking
Powder
1 tsp. Salt
1
tsp. Baking
Soda
1/2 stick Butter
1
1/2 cups
Raisins
1 Tbsp. Caraway Seeds
1
1/4 cups
Buttermilk
1 small Egg, slightly beaten
Preheat the oven to 350°. Grease a 9 by 5-inch bread pan. Soak the
raisins in water for 15 to 20 minutes and drain. Sift together the
sifted flour, sugar, baking powder, salt, and baking soda. Cut in the
butter and mix very thoroughly with your hands until it gets grainy.
Stir in raisins and caraway seeds. Add the buttermilk and egg to the
flour mixture. Stir until well moistened. Shape dough into a loaf and
place in the pan. Bake for 1 hour. Test with a toothpick for doneness.
Cool in the pan for 3 to 5 minutes. Transfer to a wire rack to cool.
Scones
Yield: 8 Scones
2
cups Flour
3 Tbsp. Sugar
2
tsp. Baking Powder
1/2 tsp. Salt
6
Tbsp. Butter
1 tsp. Vanilla
1
tsp. Orange Zest
2 large Eggs
1/2 cup Heavy Cream
2 Tbsp. Cream
Preheat oven to 400°. Coat a sheet pan with non stick cooking spray.
Sift together the dry ingredients in a large bowl. Cut in the butter
with a pastry cutter or a fork until the butter resembles coarse
crumbs. In a small bowl beat together one egg and the 1/2 cup of
cream. Add this mixture to the bowl with the dry ingredients and
combine until it forms a soft dough. Turn out onto a lightly floured
table. Knead gently 5 or 6 times. Roll the dough until it is about 7
inches round and 1-1/2 inches thick. Cut into 8 wedges; like you would
a pizza. In a small bowl beat together the remaining egg and cream.
Place the wedges onto the greased sheet pan. Brush the tops of the
scones with the egg and cream mixture. Bake for 15-18 minutes on the
center rack. Remove from the oven and serve warm or let cool on a wire
rack.
Irish Crème Brulee
Serves: 6
3
cups Whipping
Cream
3/4 cup Bailey's Irish Cream
6
Egg
Yolks
1/2 cup Sugar
1 Tbsp. Vanilla
Warm whipping cream and Bailey's over a double boiler. In a separate
bowl, mix together egg yolks, sugar, and vanilla. Slowly add the warm
cream mixture to the yolk mixture, stirring constantly. Pour mixture
into individual soufflé cups and put soufflé cups into a 2" deep pan.
Fill the pan with warm water and cover with foil. Bake at 350° for 45
minutes or until set in the center. Don't over-cook, or eggs will
curdle. Remove from oven and let cool. These will keep in the fridge
for three days. For the topping, mix equal parts brown and white sugar,
then cover the tops of the custards. Cook under the broiler or use a
torch until caramelized.
Irish Coffee
1 oz. of Irish Whiskey
1 tsp. Sugar
1
Tbsp. Heavy Cream
Strong, Hot Coffee to fill the glass
Pre-warm
a stemmed glass. Add the whiskey then add the sugar and stir in the
coffee. Pour cream over the back of a spoon and down the side of the
glass so it floats on top. This is the traditional method. You can also
use a dollop of whipped dessert cream. Drink the coffee through the
cream... do not stir after adding it.
Black & Tan
8 oz. Guinness
8 oz. Harp
Pour
the Harp in to the glass to the half-way point. Now pour the Guinness
over the back of the spoon and into the glass so that it sits on top of
the Harp. Enjoy.
Nutty Irishman
½ shot Bailey's Irish Cream
½ shot Frangelico
Pour equal amounts of Bailey's and Frangelico into a shot glass, mix and serve.
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