st patricks day cottage pie recipe

Irish Cottage Pie for St. Patrick’s Day

For those looking to create a hearty Irish meal at home, here is the Irish Cottage Pie recipe. Traditionally topped with a thick layer of creamy mashed potatoes, the recipe saves a few steps by topping the comforting casserole with thinly sliced potatoes and shredded cheese.

st patricks day cottage pie recipe

Image and recipe courtesy of The Fresh Market

Irish Cottage Pie
Serves 6-8

Ingredients:
1.5 lb. ground sirloin
3 tbsp. Kerrygold Unsalted Butter
1 tbsp. The Fresh Market Extra Virgin Olive Oil
1 c. sweet onion, chopped (about ½ large onion)
2 celery ribs, chopped
2 c. carrots, peeled and diced (about 2 large carrots)
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tbsp. garlic, minced
1 tbsp. tomato paste
5 tbsp. all-purpose flour
1 ½ c. The Fresh Market Beef Stock
1 c. Guinness
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme leaves
2 bay leaves
1 c. The Fresh Market Frozen Green Peas
1 ½ lbs. red potatoes
1 c. Kerrygold Dubliner Cheese, shredded

Preparation:
Preheat oven to 375 degrees F.  Heat a Dutch oven or a large, wide skillet over medium high heat.  Add beef and cook until crumbled and no longer pink.  Drain beef of any excess grease and transfer to plate.

Add olive oil and butter to the same pan.  Once the butter melts, add onion, celery, carrots, salt and pepper and sauté until vegetables begin to soften and brown, about 7-10 minutes. Add garlic and tomato paste and cook until garlic is fragrant, about 3 minutes.

Reduce heat to medium and add flour, stirring constantly for 1 minute.  Vegetable mixture will become very thick.  Whisk in beef stock, beer, rosemary, thyme and bay leaves.  Use a wooden spoon to scrape any bits from the bottom of the pan.

Stir in beef and peas.  Bring to a gentle simmer and cook 7-10 minutes. While mixture simmers and thickens, thinly slice red potatoes (the thinner the better).

Spoon mixture into a 10 x 13” or 10 inch round baking dish, both at least 2 inches deep. Top with sliced potatoes, heavily overlapping each. Sprinkle cheese evenly over potatoes. Cover dish loosely with aluminum foil and place on a baking sheet. Bake for 30 minutes, remove foil and return to oven for additional 30 minutes or until pie is bubbling and potatoes are nicely browned.

Remove from oven and allow to rest a minimum of 20 minutes before serving. And don’t forget to have a Guinness beer to pair with your pie!

Easter Lamb or Ham?

Not sure what to serve for your Easter celebration? The Today Show has got you covered whether your family likes Ham or Lamb. Recipes and images courtesy of The Today Show and Chef George Pagonis

Ham Recipe for Easter

Recipe and Image: TODAY Show and Chef George Pagonis

Spiced Pomegranate Glazed Ham

Serves 6

Active time: 20 minutes

Bake time: 1.5 hours

Ham

1 8 to 10- pound fully cooked ham
1/4 cup canola oil
3 tablespoons kosher salt
1/4 cup garlic, minced
1 cup fresh dill, minced
1 tablespoon black pepper, ground
Glaze

2 cups pomegranate juice
1 cup honey
1 cup chicken stock
2 tablespoons sherry vinegar
2 tablespoons Worcestershire sauce
1 cinnamon stick
2 whole star anise
Pomegranate seeds (garnish)
Fresh mint (garnish)
1. Preheat the oven to 325ᵒF.

2. Score the ham by cutting a series of parallel lines 1″ apart just through the skin, approximately 1/2″ deep. Then score another set of line across the first to form a diamond pattern.

3. Place the ham in a roasting pan, add 1 cup of water and roast for 60 minutes.
4. While the ham is baking combine all of the glaze ingredients in a saucepan on medium heat and cook until reduced by half. The glaze will have a thickened syrupy consistency.

5. Brush a thin layer of the pomegranate glaze and continue glazing the ham every 5 minutes, for the next 30 minutes. Roast the ham until the internal temperature is 140F.

6. Allow ham to rest for 15 minutes before slicing.

7. Serve the ham garnished with pomegranate seeds and torn mint leaves.

Lamb Recipe Easter Sunday

Image Courtesy : TODAY Show: Chef George Pagonis

Marinated Bone-in Lamb Shoulder with Lemon Potatoes

Serves: 5-7 people

Bake Time: 4 ½ hours

Marinade:

1 cup olive oil
4 thyme sprigs
4 garlic cloves
2 lemon: peeled zest
2 fresh bay leaves
Roasted Lamb Shoulder:
1 4 to 5-lb. lamb shoulder
4 garlic cloves: crushed
3 fresh thyme sprigs
2 Tbsp dried oregano
1 quart chicken stock
4 Tbsp canola oil
2 Tbsp kosher salt
2 tsp freshly ground black pepper
2 lemons
1 cup fresh dill, chopped
Potatoes:

9 Yukon gold potatoes, peeled and quartered
2 lemons
1 Tbsp dry oregano
1Tbsp salt

1. To marinate the lamb combine all ingredients in marinade. Apply marinade on lamb shoulder and wrap in plastic. It is ideal to marinate overnight.

2. The next day, remove the plastic from lamb and brush off the ingredients from the marinade.

3. Season the lamb with 1 Tbsp kosher salt and 2 tsp of black pepper. Preheat oven to 325F.

4. Heat a large sauté pan and add the canola oil. Wait until the pan smokes, then proceed to sear the lamb, searing all sides.

5. Once lamb is seared, place into a roasting pan with a rack on the bottom. Place 2 cups of chicken stock on the bottom.

6. Place 4 smashed garlic cloves, 3 thyme sprigs, and 1 Tbsp of dried oregano on the lamb shoulder. Cut 1 lemon and squeeze juice all over the lamb.

7. Place the lamb, uncovered, into a 325F oven for 4 hours.

8. Once lamb is finished, remove it from the pan and allow to rest.

9. In a bowl, place the remaining 2 cups of chicken stock, 1 Tbsp salt, 1 Tbsp dried oregano, cut the last lemon and squeeze the juice into the liquid.

10. Place the peeled Yukon gold potatoes into the liquid.

11. Place the pan back into the oven and cook potatoes for 35-45 minutes.

12. Shred lamb shoulder into large pieces, serve over the lemon potatoes with a few spoonfuls of the braising liquid and chopped dill.

Of course, a huge part of making cooking simpler and making your event a success, is having the right cooking tools. Find a wide array of them at Culinary Outfitters.

 

Super Bowl Killer Wing Recipe

Super Bowl Party Wings recipe

Super Bowl Party Wings

Wings
· Rinse about 3lbs of chicken wings in colander under running water
· Shake colander the pat dry wings using paper towel.

Marinade
· 1&1/2 cups soybean oil
· 1 tablespoon yellow mustard
· 2 tablespoons lemon juice
· 1 tablespoon ginger powder
· 2 tablespoons white vinegar
· 1 tablespoon Sambal Chili paste
· 2 teaspoons salt
· Combine all ingredients in blender and blend on high until ingredients are emulsified together.
· Pour marinade over chicken wings and toss to coat wings evenly. Let sit minimum 1/2 hour.
· Grill wings on hot grill turning every 5 minutes (to make sure all sides are cooked through) until wings are cooked thoroughly.

Mahogany Sauce (this is where you can control the heat)
· 1 cup Oyster Sauce (you can find this in the Asian foods section of your grocery store)
· 1/2 cup Sambal Chili paste (also in Asian foods section)
· 1/4lb melted butter
· Melt butter in small sauce pan being careful not to boil.
· Add butter, Sambal and Oyster sauce in medium mixing bowl. Blend until dark and smooth.
· Toss grilled chicken wings in bowl making sure Mahogany sauce coats wings evenly.

Recipes courtesy: Ocean’s Catering
Feeds 4-6 people (Spicy)

Delicious 4th of July Recipes for Everyone

banhmidogs

Banh Mi Hot Dogs

Instead of serving boring old hot dogs this year, why not give them an interesting twist? Make Banh Mi dogs. I did this last year for my Fourth of July and not only were they super easy, but they had an incredible taste. Be sure to purchase nitrate-free dogs free from antibiotics and artificial ingredients.
Ingredients
Organic Hot dogs
1/4 Cup Cilantro
2 Carrots (peeled and shredded)
1 small onion (diced)
Hot dog buns
Sriracha sauce
Mayonnaise

Cook hot dogs according to package directions. Chop cilantro. Either shred carrots or cut them into matchstick pieces. Mix equal parts mayo and sriracha depending on how spicy you like your hot dogs. Spread mayo / sriracha sauce on bun. Place cooked hot dogs in bun. Top with carrots, cilantro and onion.

Summer Salad
summer salad

8 ears of white corn
2 quarts cherry tomatoes
3 tablespoons high-quality balsamic vinegar
1 medium red onion
1 bunch asparagus chopped
1 small container blueberries
small container of almonds
Salt
Pepper

Toss asparagus in olive oil and cook in the oven at 350 degrees for 15 – 20 minutes. In the meantime, strip raw corn from ears. If you don’t have a corn stripper just run your chef’s knife down the side of each ear about 8 times. Slice all cherry tomatoes in half. Chop the red onion into a large dice. Roughly chop basil or flat-leaf parsley. Toss all in a bowl, along with the vinegar, salt, and pepper.

Drinks

watermelon margarita recipe

Don’t forget the cocktails. Sure, it’s easy to just put some craft beer out in a cooler, but why not offer one special cocktail in addition? Sangria is a good choice and is easy to whip up ahead of time. With all the cooking I have to do, the last thing I need is something complicated. So, my advice is to go with something simple like a Shandy (mix of beer and lemonade) or a watermelon margarita.

Watermelon Margarita Recipe from MyRecipes.com
2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)

Preparation
1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass.

St. Patrick’s Day Corned Beef and Cabbage in the Slow Cooker

Gone are the days when St. Patrick’s Day festivities were synonymous with a glass of green beer. Sure, I’ll enjoy a Guinness with my corned beef and cabbage, but instead of partying the night away at a bar, I’ll host them at my home for a tasty meal.
This year, St. Patrick’s Day falls on a Monday. No doubt there will be lots of celebrating over the weekend. Me? I’ll be celebrating on Sunday. with traditional Corned Beef and Cabbage but in a non-traditional way. I’ll be making my meal in the slow cooker. The fantastic thing about this meal is you can cook the vegetables in the slow cooker too. See recipe below:

Image source: All Recipes

Image source: All Recipes

3 carrots, peeled, cut into thirds
2 celery stalks, cut into thirds
1 small yellow onion, cut into 1-inch wedges
1/2 pound small potatoes, red potatoes will do here as well
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus spice packet
1 head small Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard

In a large slow cooker, place your corned beef (fat side up). Arrange the remaining ingredients, except the cabbage and mustard, around the corned beef. Sprinkle the beef with the pickling spice. Then add enough water to almost cover meat (somewhere between 4 and 6 cups depending on the size of the beef).
Cover the dish and cook for 4 and a half hours on high or for 8 and a half hours on low. Arrange sliced cabbage over corned beef, cover, and continue cooking for 45 minutes (if set on high), 1 1/2 hours (if set on on low).
Once cooking is complete, remove corned beef pot and slice against the grain and arrange on serving plate with vegetables. Spoon a small amount liquid over the corned beef to keep it from drying out.

I love that this dish cooks the entire meal in one pot. Not to mention the fact that it appears like I was slaving away for hours when all I had to was cut up some vegetables and thrown them in a pot. I can’t wait for St. Patrick’s Day, how about you? I’ll be chilling some Guinness in my fridge in anticipation of the day. Got the proper beer glass for your beer?

Restaurant Recipe: Brussels Sprout Salad

This salad will turn anyone into a fan of Brussels sprouts.  Roasting gives the brussels sprouts
a nice nutty flavor. The sweet candied pecans, Dijon dressing and goat cheese, make it perfect for both weeknight dinners and holiday entertaining. The best part is you can make all the components ahead of time, and warm the
sprouts just before serving.

This dish is served as a special at Palazzo Giuseppe in San Luis
Obispo, California.

Palazzo Giuseppe’s Brussels sprout salad


CANDIED PECANS:

1 heaping cup (4 ounces) pecan halves
1 tablespoon powdered sugar
1 tablespoon honey
Salt

Heat the oven to 300 degrees. Bring a large saucepan of water to a boil, and add the pecans. Boil until the nuts are softened, about 5 minutes. Strain the nuts, discarding the water.

In a medium bowl, toss the nuts with the sugar, honey and a pinch of salt. Place on a parchment-lined rimmed baking sheet and cook until the nuts are dried and toasted, 45 minutes to an hour. Toss
the nuts after 25 minutes, and then check every 5 to 10 minutes. Remove and set aside to cool. This makes more candied pecans than are needed for the remainder of the recipe; the nuts will keep for
weeks, sealed in a container in a cool, dry place.

BRUSSELS SPROUTS:

1 pound Brussels sprouts, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Adjust the oven to 400 degrees. In a bowl, toss the sprouts with the olive oil, salt and pepper, then spread them out on a rimmed baking sheet. Roast the sprouts until the edges start to crisp, 25
to 30 minutes, tossing halfway. Remove from the oven and set aside to cool. The Brussels sprouts can be made up to 3 days in advance; cover and refrigerate until needed.

DIJON DRESSING:

2 tablespoons Dijon mustard
2 tablespoons minced shallots
2 tablespoons honey
4 1/2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and pepper

In a measuring cup or deep bowl, combine the mustard, shallots, honey and vinegar. With an immersion blender running, slowly drizzle in the olive oil to blend. Season with a pinch each of salt and pepper, or to taste. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; the dressing will keep up to 1 week, covered and refrigerated.

BRUSSELS SPROUTS SALAD:

1 tablespoon butter
1 tablespoon oil
Brussels sprouts
32 candied pecan halves
1/4 cup Dijon dressing, or to taste
4 ounces goat cheese

In a large sauté pan heated over high heat, add the butter, oil and sprouts (depending on the size of your pan, this may need to be done in batches to prevent crowding). Sauté the sprouts to warm
through, 3 to 5 minutes. Add the pecan halves and drizzle over the Dijon dressing, tossing to coat. Remove from heat.

Divide the salad among four plates and top each with crumbled goat cheese. Serve immediately.

Serves 4
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Source: LA Times