When St. Patricks day rolls around, we American lads and lassies be after that darling corned beef, and a pint of cold green beer two things youd be hard pressed to find in Ireland.While Irish cookery may lack the cachet of French and Italian cuisine, the Irish are actually the best fed nation on the planet; consuming an average of 3,000 to 3,500 calories every day. This is quite a change from the famine of last century that brought starvation to as many as a million people.Irish meals are hearty and frequent, often involving up to six meals or snacks a day. Irish favorites include roast beef, steak, pork roast, ham, lamb, stews, potatoes, breads, meat puddings, trout and salmon; but the real standout is a proper Irish breakfast.More leisurely than the classic American breakfast, get your taste buds ready for rashers of bacon, black and white pudding, bangers, ham, fresh eggs, porridge, potatoes, and breads generously slathered with marmalade all accompanied by tea of the highest quality.This week its Irish classics from both an Irish and American point of view. Erin Go Braugh! Chef Mick RosacciChef Michael Angelo (Mick) Rosacci and family own and operate Tonys Meats & Specialty Foods, Tonys Wines & Specialty Beers, and Tony Rosaccis Fine Catering in Littleton and Centennial. More recipes available at http://www.TonysMarket.comIrish Coffeehot fresh coffee brown sugar Irish whiskey single or double creamMake the fresh hot coffee, pour into a glass leaving about 1 inch free at the top, stir in 2 teaspoons sugar, add 1 or 2 measures of Irish whiskey and stir. Allow the coffee to settle while lightly whipping the cream so that it is aerated but not thickly whipped, pour over the back of the spoon held just above the coffee so the aerated cream will float. Do not stir drink through the cream.Irish Stirabout (oatmeal)Steel cut Irish oats have an unparalleled texture and flavor, but do take more time to cook. Follow directions on the can, or start this luxurious version the night before for quick bowl of the best oats you ever tasted!2 cups water1⁄4 tsp. salt1⁄2 cup Irish steel cut oats1⁄3 cup light corn syrup1⁄4 cup Irish whiskey or brandy1 cup raisins8 TBS cream4 TBS brown sugar4 TBS butter1 cup fresh berriesThe night before, boil two cups of water and salt, add oatmeal, stir and turn off the heat. Cover the pot and leave overnight. In a second pan, bring corn syrup and brandy to a simmer over medium heat. Add raisins and simmer 3 to 5 minutes. Cover and set-aside until morning. The next morning, bring oats to a brisk boil and cook until they are just tender. Meanwhile, place 2 TBS of cream, 1 TBS brown sugar, 1 TBS butter, and 1 TBS drained raisins in each bowl. Add hot cooked oats and top with fresh berries. Serve, allowing each person to unveil the tasty surprise awaiting below.Potato Pancakes4 potatoes, peeled1 small onion2 eggs1⁄3 cup all-purpose flour1 tsp. baking powder1 tsp. salt1 pinch fresh black pepper4 TBS minced fresh parsleyoil for fryingGrate potatoes and onion, place in a colander and rinse under cold water to remove starch. Drain well and squeeze out excess moisture. Beat eggs into mixture. Stir in flour, baking powder, salt and pepper.Heat 1⁄8-inch oil in a large skillet. Drop about 2 tablespoonsful of batter into the oil and flatten with the back of a wooden spoon (flatter pancakes will be crispier). Brown well on both sides, remove, and drain on paper towels. Keep cooked pancakes warm in a 100-degree oven. Irish Soda BreadGreat with breakfast, lunch, snacks, or dinner.5 cups sifted all-purpose unbleached flour3⁄4 cup sugar2 tsp. baking powder11⁄2 tsp. salt1 tsp. baking soda1⁄4 pound (1 stick) butter21⁄2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained3 TBS caraway seeds21⁄2 cups buttermilk1 large egg, slightly beatenPreheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans. Stir 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 2 loaves and place in the pans. Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool. Brother Rick Curry, The Secrets of Jesuit BreadmakingRed Flannel Hash2 cooked peeled potatoes2 cooked turnips OR rutabaga2 cooked beets2 cups cooked corned beef, diced1 onion, minced1 tsp. dried savory1⁄4 tsp. ground nutmeg3 TBS whipping cream3 TBS butter1⁄4 tsp. peppersalt4 eggs, poached3 TBS minced fresh parsleyDice Potatoes, turnips and beets into 1⁄4-inch cubes; place in bowl and toss with beef, onion, savory and nutmeg. Heat butter in a heavy skillet and spread meat mixture in pan. Cook, loosening edge often and shaking pan, for 8-10 minutes or until parts are crusty. Using large spatula, turn over in pieces; pour in whipping cream to flow underneath, sprinkle with pepper; season with salt to taste. Cook over medium heat, shaking pan occasionally, for 15 minutes or until heated through and crusty.Top each serving with egg, sprinkle with parsley and serve with toast. Makes 4 servings.Gammon (Ham Steaks) with Whiskey Sauce4 ham steaks2 tsp. finely chopped onion1 tsp. brown sugar2 tsp. whiskey2 TBS flour2 TBS butter3⁄4 cup water or stocksalt or pepper to tasteBrush steaks with melted butter. Snip fat to prevent curling, and grill for 7-8 minutes each side. To make sauce, gently fry onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil.Simmer gently for about 2 minutes to cook flour. If sauce seems a little thick, add more water. Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.Irish ColcannonMashed potatoes with cabbage and leeks an amazing dish with all manners of roasted meat.1 pound mashed potatoes11⁄2 cup cooked cabbage 1⁄4 cup butter 1⁄2 cups leek whites or onion, finely chopped1⁄4 cup milksalt and pepperPrepare mashed potatoes boil potatoes, mash with butter and milk. Quarter cabbage and simmer in water until tender, remove, cool and chop.Saut the leeks (or onion) and saut slowly until soft. Stir in the milk and mashed potatoes, stirring until heated through. Beat cabbage into potatoes over low heat until the mixture is pale, green and fluffy, seasoning to taste with salt and pepper.Corned Beef with Honey Mustard GlazeWhile corned beef is rare in Ireland, we all crave it this time of year. You have a choice of beef briskets and rounds youll find briskets moister, juicier and more tender, and rounds very lean.4 pound corned beef brisket12 oz. bottle Harp or Guinness beer (optional)1 small onion, peeled and quartered2 whole stalks celery, with leaves6-8 potatoes, peeled and halved1 pound carrots, peeled and halvedMedium head green cabbage, quarteredPlace the brisket in a roasting pan and add 1-2 inches of water. Add beer, onion, and celery. Cover place in 250-300 degree F. oven for 3 hours.Discard onion and celery. Add potatoes, carrots and cabbage, return to oven for one hour longer, adding more water if needed. Serve with horseradish sauce, mustard, or honey mustard glaze.
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