St. Patrick's Day fare.....

[Rebelss]

And my favorite Irish dish, next to the Corned beef and Cabbage, is traditional

Colcannon


4 large russet potatoes, peeled and cut into large chunks
1 cup of good cream or whole milk
6  large Tbsps of unsalted butter
3 cups of med chopped cabbage
3 large green leeks, washed and minced
5-6 strips of thick sliced bacon, cooked and cooled, chopped coarse
salt

Put 'taters on a large pot, and cover by at least 1" with cold water. Add tsp of salt and bring to a boil. Cook until tender; about 15-20 minutes. Drain in a colander, set aside.
return pot to stove and place on med-high heat. Melt the butter in the pot, and once it's hot and melted, add the cabbage. Cook about 4 minutes until wilted and giving off some water. Add the leeks and cook one minute more.
Pour in the milk or cream; mixing well. Add the 'tater's and bacon, gently mashing with a potato masher, until smooth and mixed with the greens. Add salt to taste.
Serve in a shallow soup platter; make hole in top with back of spoon, and fill that with butter. Serve with Irish Soda bread and some good beer of your choice. 

[Iceassin]

Hey Reb...have you tried substituting the bacon with corned beef ? Sounds like it could be a good variation.

St. Pattys' Day...With my Mother being Irish (Harrington) it's Erin Go Bragh around here this time of year 

[Rebelss]

Hey Reb...have you tried substituting the bacon with corned beef ? Sounds like it could be a good variation.

St. Pattys' Day...With my Mother being Irish (Harrington) it's Erin Go Bragh around here this time of year 

Oh Lord...my Great-Grandmother came from Dumfries, Scotland to the US in the late 1800's (Mary McMorran) so I'll allow you Irish folk to have your fun.... But I like to listen to a little Scot's drinking ditty on that day while having a wee bit o' Glenlivet Whisky...(and yes, it's "Whisky" without the "E"...if you're Scottish)...

=MZ35SOU9HTM

                               

[Idahogator]

Ah ha, colcannon!
Mmm, good. Nice to finally know the name of the dish, or variation of, what often hits the table here. I too, have kin from Ireland.   

[Rebelss]

I too, have kin from Ireland.   

I'll forgive ya, Mr. 'gator. 

[Iceassin]

...and can't forget the Bangers and Mash

4 links pork sausage
 
2 pounds potatoes, peeled and cubed
1/4 cup butter
2 tablespoons milk (optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
 
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine
Directions
1.Preheat oven to 200 degrees F (95 degrees C).
2.Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
3.Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4.Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes

[Iceassin]

...and we better throw in some dinner music as well 



http://www.youtube.com/watch?v=_EPsuOEH1fY

[Idahogator]

And be sure to enjoy that lamb stew before it chills, a what, Rickl.   

[Rebelss]

...and we better throw in some dinner music as well 



http://www.youtube.com/watch?v=_EPsuOEH1fY

Aw gawd...that was my Dad's album...now ya got me choked up...

[filetandrelease]

I have a wedding that day to attend ,ya that will be a fun time and all the food ta boot won't that be a big head in the morning 

[fishermantim]

I stock up a year's worth of brisket when they go on sale the week before and freeze them.
Then whenever I get the hunger, thaw one out, pick up some spuds, carrots, turnip, cabbage and onions.
It's one meal that I will always be in the mood for!!!

The second thing I LOVE about the traditional American-Irish boiled dinner is the leftovers!
Take equal portions (as equal as you can get) of all ingredients and chop as finely as you want, and fry up in a buttered skillet.
Serve with toast and beverage of choice and enjoy!!!!

Corned beef dinner: the meal that keeps on giving!

[Iceassin]

I stock up a year's worth of brisket when they go on sale the week before and freeze them.
Then whenever I get the hunger, thaw one out, pick up some spuds, carrots, turnip, cabbage and onions.
It's one meal that I will always be in the mood for!!!

The second thing I LOVE about the traditional American-Irish boiled dinner is the leftovers!
Take equal portions (as equal as you can get) of all ingredients and chop as finely as you want, and fry up in a buttered skillet.
Serve with toast and beverage of choice and enjoy!!!!

Corned beef dinner: the meal that keeps on giving!

X2...

[Skipper]

When the Swedes get out their Lutefisk for Christmas and the Irish get out their cabbage for St. Patrick's Day, I thank the LORD I'm Kraut!!!

Beer and Sausage for me please!!!

[surflizard]

The corned beef and cabbage hash the following day is much more popular here then the boiled dinner !

Lest we forget a blessing for all of ye Irish Lads !