Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I'm half Irish and celebrate St. Patrick's Day. Of course that means food. Here are some of my Irish inspired recipes. I'm publishing the recipes a week early in case you want to make them and will have time to get the ingredients.
Dublin Coddle
4 slices bacon diced
1 1/2 pounds Yukon Gold potatoes sliced
2 medium sweet onions sliced
1 pound pork sausage
1 1/2 cups low sodium chicken broth
1 tablespoon parsley minced
1 tablespoon red wine vinegar
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
Heat oven to 325°F.
Fry bacon in Dutch oven or large saucepan over medium high heat until crisp. Remove from pan and drain on paper towels.
Remove all but 2 tablespoons of bacon fat. Fry sausages until brown. Remove from pan and drain on paper towels.
Add salt, pepper and onions to the pan and cover and cook for 7 to 9 minutes or until softened.
Add broth, vinegar and parsley and cook stirring up the brown bits. Bring up to a simmer.
Layer potatoes on bottom of a 13x9x2 inch casserole dish. Cover with the onions. Top with the sausages and bacon.
Bake uncovered for 1 to 1 1/4 hours. If starting to brown too much cover.
Makes 6 servings
Corned Beef with Orange Honey Glaze
3 pounds lean corned beef brisket
1/2 cup honey
1/4 cup orange juice
4 tablespoons Dijon mustard
1/4 teaspoon ground cloves
2 whole bay leaves
1 teaspoon black peppercorns
1 medium onion
30 whole cloves
1 teaspoon mustard seeds
Stud the onion with cloves.
In a large pot put the corned beef, onion, bay leaves, mustard seeds and peppercorns. Cover with water. Bring to a boil over medium high heat. Reduce the heat to low and simmer for 2 1/2 hours or until tender.
Heat oven to 350°F.
In a bowl combine the honey, Dijon, orange juice and ground cloves.
Put the meat in an oven proof dish and spread with the honey mixture. Bake for 30 to 35 minutes or until glaze is just brown and crisp. Half way through brush with honey glaze again.
Makes 6 servings
Irish Champ
8 large russet potatoes peeled and cubed
8 whole green onions finely chopped
2/3 cup milk
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup butter
In a large pot over medium high heat put the potatoes and cover with water. Boil for 18 to 20 minutes or until tender.
In a small saucepan over medium heat put butter and milk. Heat until warm and butter melts. Add green onions.
Drain the potatoes and mash.
Add milk and butter mixture, salt and pepper to the potatoes and mix well.
Makes 4 servings
Beef and Guinness Stew
3 pounds chuck roast excess fat removed and cut into 2 inch cubes
3 tablespoons vegetable oil
2 tablespoons all purpose flour
1 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
2 medium onions sliced
2 ribs celery sliced
2 medium carrots sliced
2 medium Yukon Gold potatoes diced
1 tablespoon no salt added tomato paste
1 teaspoon dried thyme
2 cups low sodium beef broth
1 1/2 cups Guinness
Heat oven to 300°F.
Mix flour, salt and pepper together. Coat the meat with the flour mixture.
Add the oil to a Dutch oven and heat over medium high heat until shimmering. Add the beef and brown on all sides.
Reduce the heat to low and add the onions, garlic and tomato paste. Cook for 1 minute.
Add the Guinness and scrape up all the brown bits.
Add the broth, carrots, celery. potatoes and thyme.
Cover and bake in the oven for 3 hours or until the meat is tender.
Makes 6 servings
Irish Pub Beef Pie
1 pound steak cut into 1/2 inch cubes
1 small onion diced
1 large carrot diced
1 stalk celery diced
1 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 tablespoon no salt added tomato paste
1/3 cup Guinness
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
1/2 package puff pastry
1 tablespoon vegetable oil
Mix the flour, salt and pepper together. Coat the meat with the flour mixture.
In a large skillet heat the oil to medium high. Add the meat and brown on all sides.
Add the carrots, onions and celery and cook until starting to soften.
Add Guinness, beef stock, thyme, tomato paste and Worcestershire sauce. Heat to boiling.
Reduce heat to low and simmer for 30 minutes.
Heat oven to 375°F.
Put meat mixture into a 1 quart casserole dish. Cover with the puff pastry. Cut a couple of slits into the pastry. Bake for 45 minutes.
Makes 8 servings
Irish American Shepherd's Pie
1 1/4 pounds lean ground beef
1 tablespoon vegetable oil
1 cup baby carrots sliced
1 cup mushrooms sliced
1 cup celery sliced
1 cup frozen peas
1 cup frozen corn
1 small onion diced
2 cloves garlic minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup red wine or beef broth
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/2 teaspoon allspice
1 tablespoon cornstarch
1 1/2 pounds Yukon Gold potatoes peeled and cubed
1/2 cup sour cream
1 cup cheddar cheese shredded
1/2 teaspoon salt
1/4 teaspoon white pepper
In a large saucepan or Dutch oven add the potatoes and cover with water. Heat the water over medium high heat to boiling and cook for 15 minutes. Drain.
Mash the potatoes with the sour cream, cheese, salt and pepper.
Add oil ro a large frying pan over medium high heat and heat to shimmering. Add the beef, onions and mushrooms and cook until no pink remains in the meat and the vegetables have softened.
Mix the cornstarch and wine together and add it to the meat and vegetables.
Add the Dijon mustard, Worcestershire sauce, seasoned salt and seasoned pepper. Cook stirring until the gravy has thickened.
Put the meat and vegetables into 2 quart casserole dish. Cover with the mashed potatoes.
Heat oven to 325°F.
Bake for 30 to 40 minutes.
Makes 8 servings