HAPPY ST. PATRICK'S DAY!
Start the festivities off with this great appetizer from the Clarence Hotel in Dublin, owned by U2's Bono and the Edge:
MINI BAKED POTATOES WITH BRIE AND SMOKED BACON
• kosher salt
• 20 new potatoes
• 5 slices thick-cut bacon
• ½ cup onion, diced
• 1 cup spring onions, chopped
• 4 oz. Brie
• ½ bunch parsley, chopped
1. Preheat oven to 425º. Place a thin layer of kosher salt on a baking tray. Place potatoes on top and cook for 30 minutes.
2. Allow to cool slightly. Slice off the tops of the potatoes lengthwise, and scoop out the middle with a teaspoon or melon baller.
3. Dice and fry bacon. Remove bacon, add diced onions to the pan and cook until soft, about 3 minutes.
4. Add the rest of the ingredients, including the reserved bacon, to the pan. Cook for 1-2 minutes. Mix in with scooped-out potatoes.
5. Spoon into shells. Serve warm.
There’s lots of controversy about whether Corned Beef and Cabbage is a traditional Irish. But for sure, this is the best recipe we’ve found for this traditional “American- Irish ” dish from epicurious.com.
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper
Preparation
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
Don’t forget the Irish Soda Bread ( here’s a link to Martha Stewart’s version: http://www.marthastewart.com/338480/irish-soda-bread )
and, of course, lots of Guinness to go around!