Irish recipes and fun-lovin' for St Patrick's Day, please

[RYMASTER or Ryan_Yankees]

Would you like me to beat you to a bloody pulp?

Only if there's a safety word.

*runs*

[4bronxbombers]

Would you like me to beat you to a bloody pulp?

[smr15]

IRISH SODA BREAD


4 cups flour
2 eggs
½ cup golden raisins
1 ½ cups buttermilk
½ cup black raisins
1 tablespoon butter, melted
1 – 4 tablespoons sugar
1 teaspoon cream of tarter
2 teaspoon baking powder
1 teaspoon baking soda, dissolved in 1 tablespoon of water
1 teaspoon salt
2 tablespoons caraway seed (optional)



In a large bowl, combine flour, raisins, caraway seeds, sugar, baking powder and salt.

In a smaller bowl, beat together eggs, buttermilk, butter, cream of tarter and baking soda dissolved in water.

Add wet ingredients to dry ingredients, stir with spoon and add more buttermilk if mixture is too dry.

Put in buttered, floured 9 – inch round cake pan.
Make cross in center top of bread spreading open.
Bake at 350 for 50 minutes or until lightly browned on top.




Makes 1 loaf.

[LDG]

Great day, great night.

Work closed early so we could head to an Irish pub for lunch. We made it just in time for the bagpipers, Irish step dancers and live band that followed. The Magners cider was 'a flowin!

The next place was fun (all Guinness there) and then I dragged a friend to see the 10:15 showing of U23D (4th time for me). U2 on St. Patrick's Day was brilliant.

[RYMASTER or Ryan_Yankees]

Isn't "fun-lovin'" redundant?

[Tyler Durden]

Since I'm Italian, the only Irish recipe I know is for an Irish Car Bomb:

3/4 pint Guinness® stout
1/2 shot Bailey's® Irish cream
1/2 shot Jameson® Irish whiskey


Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don't drink it fast enough it will curdle and increasingly taste worse.


I had my fair share of these this past weekend

[JeterForPresident]

Since I'm Italian, the only Irish recipe I know is for an Irish Car Bomb:

3/4 pint Guinness® stout
1/2 shot Bailey's® Irish cream
1/2 shot Jameson® Irish whiskey


Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don't drink it fast enough it will curdle and increasingly taste worse.


I had my fair share of these this past weekend

For some reason, I feel like I have had a few of those this weekend, IDK why though.

[Jersey Yankee]

I've never put beer in mine but I know a lot of people do.

You don't salt the water, as the brine that it marinates in is way salty.

I cook the meat for about 2 to 2 1/2 hours and then add the vegetables to cook.

I'll put beer in mine, just to be different!!!

OK, I'll leave out the salt. I've never really understood why the water that comes in the plastic encasing needs to be used. I guess that adds some extra flavor.

What kind of pot do you use? 10 qts, heavy dutch pot, light pot, double steamer (like the deeper pasta double steamers)? I've never gotten this to a science.

After cabbage, potatoes (I guess the red or purple ones would be fine), the small carrots, I guess that's it for the veggies.

[Trish]

I'll put beer in mine, just to be different!!!

OK, I'll leave out the salt. I've never really understood why the water that comes in the plastic encasing needs to be used. I guess that adds some extra flavor.

What kind of pot do you use? 10 qts, heavy dutch pot, light pot, double steamer (like the deeper pasta double steamers)? I've never gotten this to a science.

After cabbage, potatoes (I guess the red or purple ones would be fine), the small carrots, I guess that's it for the veggies.

I use an 8 quart sauce/stock pot. I also put in an onion.

http://www.farberwarecookware.com/images/50006_b.jpg

[fredgmuggs]

I use an 8 quart sauce/stock pot. I also put in an onion.

http://www.farberwarecookware.com/images/50006_b.jpg

Don't you two have this same exact conversation every year about how to cook a corned beef?

[Trish]

Don't you two have this same exact conversation every year about how to cook a corned beef?

Probably word for word.

[fredgmuggs]

Probably word for word.

As sure as the swallows returning to San Juan Capistrano on St. Joseph's Day, the Brad St. Patrick's Day corned beef thread is another harbinger of Spring just around the corner. I eagerly look forward to it.

[Danmel]

Please post the lamb stew recipe tonight!

I ws running the kids to activities all night so I didn't get the chance to post this till this morning but here goes:

3 pounds boneless leg of lamb cut into cubes
1 Large onion, finely chopped
vegetable oil
3 tablespoons butter
3 cloves minced garlic
salt and pepper
1/2 teaspoon dried thyme
1 1/2 teasponns dried rosemary
1 tablesppon chopped fresh flat leaf parsley
1 large tomato, chopped
3 large red potatoes, peeled and cut into medium sized cubes
3-4 carrots peeled and cut into one inch slices
1 cup frozen peas
2 1/2 tbsps. flour
2 cups water
1 beef bouillion cube


Preheat oven to 400 degrees

Dry lamb and season with salt and pepper. In large Dutch Oven on cooktop, heat a few tablespoons of oil. Brown lamb and remove. Add butter to pot. Saute onion till soft and translucent (about 5 minutes) Add garlic, rosemary, parsley and choppped tomato. combine well, cook a few minutes till tomato is softened. Add Lamb to pot and mix well. Sprinkle flour over mixture. Add water and bouillion cube.

Mix.

Cover pot. Place in oven for one hour. After the hour, mix and add carrots and potatoes. Cover and return to oven for another 30 minutes then add peas and return to oven for another 15 minutes or until potatoes and carrots are tender.


I serve it with broad noodles and of course a Guiness!

Enjoy!

[LDG]

Thanks, Deb. That sounds like a winner!

[4bronxbombers]

I ws running the kids to activities all night so I didn't get the chance to post this till this morning but here goes:

3 pounds boneless leg of lamb cut into cubes
1 Large onion, finely chopped
vegetable oil
3 tablespoons butter
3 cloves minced garlic
salt and pepper
1/2 teaspoon dried thyme
1 1/2 teasponns dried rosemary
1 tablesppon chopped fresh flat leaf parsley
1 large tomato, chopped
3 large red potatoes, peeled and cut into medium sized cubes
3-4 carrots peeled and cut into one inch slices
1 cup frozen peas
2 1/2 tbsps. flour
2 cups water
1 beef bouillion cube


Preheat oven to 400 degrees

Dry lamb and season with salt and pepper. In large Dutch Oven on cooktop, heat a few tablespoons of oil. Brown lamb and remove. Add butter to pot. Saute onion till soft and translucent (about 5 minutes) Add garlic, rosemary, parsley and choppped tomato. combine well, cook a few minutes till tomato is softened. Add Lamb to pot and mix well. Sprinkle flour over mixture. Add water and bouillion cube.

Mix.

Cover pot. Place in oven for one hour. After the hour, mix and add carrots and potatoes. Cover and return to oven for another 30 minutes then add peas and return to oven for another 15 minutes or until potatoes and carrots are tender.


I serve it with broad noodles and of course a Guiness!

Enjoy!

Thank you. I may try this for Greek Easter this year for something different.

[RYMASTER or Ryan_Yankees]

Thank you. I may try this for Greek Easter this year for something different.

Are you Orthodox?

[Jersey Yankee]

Probably word for word.

Yeah, but you started it, Cat Woman/Veronica!!!

[Jersey Yankee]

I use an 8 quart sauce/stock pot. I also put in an onion.

http://www.farberwarecookware.com/images/50006_b.jpg

You mean like a big Spanish onion? I have a few pots and I'd likely use either of my aliminum dutch ovens, both of which are about 8 qts. I'll have to debate whether to cook it inside of the oven or on the stove.

I am still eternally jealous of how the Irish restaurants can just slice that corned beef and it's so juicy, full of flavor, moisture, unlike anything you could ever get at a deli.

I will see if I can do this over the weekend.

[Trish]

You mean like a big Spanish onion? I have a few pots and I'd likely use either of my aliminum dutch ovens, both of which are about 8 qts. I'll have to debate whether to cook it inside of the oven or on the stove.

I am still eternally jealous of how the Irish restaurants can just slice that corned beef and it's so juicy, full of flavor, moisture, unlike anything you could ever get at a deli.

I will see if I can do this over the weekend.

Just an onion, goddammit!! An all-purpose, run-of-the-mill onion! Sheesh!

And why would you cook it in the oven? Corned beef is boiled. No need to put it in the oven.

The one I made this year was juicy and sliced really nice. Sometimes I overcook it and it shreds too much.

[fredgmuggs]

Just an onion, goddammit!! An all-purpose, run-of-the-mill onion! Sheesh!

And why would you cook it in the oven? Corned beef is boiled. No need to put it in the oven.

No need to put in it the oven? You're bypassing the most important step... my wife finishes the corned beef by baking it in the oven with mustard and brown sugar glazed on it. I highly recommend that (if you must eat a corned beef)

[Trish]

No need to put in it the oven? You're bypassing the most important step... my wife finishes the corned beef by baking it in the oven with mustard and brown sugar glazed on it. I highly recommend that (if you must eat a corned beef)

That's not my thing personally. I eat it once a year so I just like it the traditional way.

What I'm getting at here is that he's not just following instructions and making things much more complicated than they need to be.

[fredgmuggs]

That's not my thing personally. I eat it once a year so I just like it the traditional way.

What I'm getting at here is that he's not just following instructions and making things much more complicated than they need to be.

How many years have you been explaining how to prepare a corned beef to Brad now? If he ain't got it by now....


edit: Everybody has different tastes (and that's a good thing)... but I like it when it's finished in the oven. It gets a bit of a crust on it and has that sweet and savory thing going on with the mustard and brown sugar that I find most appealing. Good stuff.

[Jersey Yankee]

Just an onion, goddammit!! An all-purpose, run-of-the-mill onion! Sheesh!

And why would you cook it in the oven? Corned beef is boiled. No need to put it in the oven.

The one I made this year was juicy and sliced really nice. Sometimes I overcook it and it shreds too much.

What I've found is that I use the oven, then there's less likely to be a burn mark on anything. If you turn up the heat too high on the stove, things can get burned.

That's why I have a dutch oven pot, so it can be cooked in an oven up to around 450F or so.

Since I only make corned beef once or twice a year, I need a reminder. It's not like I'm asking how to scramble eggs or something standard.

Same time next year, Catty Woman?

[Trish]

What I've found is that I use the oven, then there's less likely to be a burn mark on anything. If you turn up the heat too high on the stove, things can get burned.

That's why I have a dutch oven pot, so it can be cooked in an oven up to around 450F or so.

Since I only make corned beef once or twice a year, I need a reminder. It's not like I'm asking how to scramble eggs or something standard.

Same time next year, Catty Woman?

Wll I'm saying is that corned beefs have instructions on the package.

There's no real way to burn corned beef. It floats in a large pot of water.

[Trish]

How many years have you been explaining how to prepare a corned beef to Brad now? If he ain't got it by now....

Um, many moons.

[Jersey Yankee]

Wll I'm saying is that corned beefs have instructions on the package.

There's no real way to burn corned beef. It floats in a large pot of water.

It floats? I always thought that meat just sat there in water and stood at the bottom.

I have a wider 8 qt dutch oven pot and a taller 10 qt pot, so that's why I'd wondered which one to use. If it floats, I may just use the in-between 8 qt pot that's not too wide, not too tall but is thicker, also a dutch oven pot.

I'm definitely trying that this weekend. Oh, and I'll ask them to throw in a regular run-of-the-mill yellow onion that's golden brown on the outside.

[Jersey Yankee]

Um, many moons.

Bah, humbug. It's only been since yesterday and you know it!!!

[Trish]

It floats? I always thought that meat just sat there in water and stood at the bottom.

I have a wider 8 qt dutch oven pot and a taller 10 qt pot, so that's why I'd wondered which one to use. If it floats, I may just use the in-between 8 qt pot that's not too wide, not too tall but is thicker, also a dutch oven pot.

I'm definitely trying that this weekend. Oh, and I'll ask them to throw in a regular run-of-the-mill yellow onion that's golden brown on the outside.

Arrrghh.

[4bronxbombers]

That's not my thing personally. I eat it once a year so I just like it the traditional way.

What I'm getting at here is that he's not just following instructions and making things much more complicated than they need to be.

Really? Brad? Shocking.

[Jersey Yankee]

Arrrghh.

Trish, I'll be following instructions fer once. This and you complain.

Women!!!

[Jersey Yankee]

Really? Brad? Shocking.

Oh don't be silly. You just KNOW I'd never do things like Trishie (Ms Catty Woman) just described, don't you, Vicki?!!!

[4bronxbombers]

Oh don't be silly. You just KNOW I'd never do things like Trishie (Ms Catty Woman) just described, don't you, Vicki?!!!

Oh yeah, that's true Brad.

[PeteRFNY]

I'm using your recipe. I'll let you know how it goes.

...and?

[4bronxbombers]

...and?

It was quite good. And when I told the hub that it was "New York" style he rolled his eyes......Boston boys - what can you do.

Thanks for the recipe. It really was good.

[PeteRFNY]

It was quite good. And when I told the hub that it was "New York" style he rolled his eyes......Boston boys - what can you do.

Thanks for the recipe. It really was good.

LMAO fabulous! To explain: New York style has carrots. Others usually do NOT. I read some crazy urban legend once about that, and supposedly the orange color of the carrots is considered an insult in some Irish cultures, blah blah...

Probably a bunch of malarkey but the carrots are too good to not eat!

[Jersey Yankee]

Oh yeah, that's true Brad.

Yes, but would Veronica the Catty Woman deal with me any other way? I would think not.

Oh yeah, that Supa Dupa O'Brad to you, my dearie!!!

Holy sh!t. Now it's Veronica with the candy green background and one with the plain white background. Oh, Vicki, now you've BOTH really got me confused!!!

[Jersey Yankee]

LMAO fabulous! To explain: New York style has carrots. Others usually do NOT. I read some crazy urban legend once about that, and supposedly the orange color of the carrots is considered an insult in some Irish cultures, blah blah...

Probably a bunch of malarkey but the carrots are too good to not eat!

The only thing I've ever heard (from the Food Network from some Irish chefs) was that no potatoes in a meal was an insult in Ireland. I'm guessing that's true.

Anyway, potatoes for one and all ... so long as your name's not Dan Quayle, of course!!!

[Jersey Yankee]

Trishie's Evil Twin is not Karen. Karen is way too nice and wouldn't knee a guy in one certain place.

I hereby declare that Trishie's Evil Twin is none other than our own Vicki. Now then, Vicki, please confess your evil Trish-like sinful ways!!! If George becomes interested, then you may have a problem on your hands. At least bring the man some damned beer, woman!!!

[4bronxbombers]

Yes, but would Veronica the Catty Woman deal with me any other way? I would think not.

Oh yeah, that Supa Dupa O'Brad to you, my dearie!!!

Holy sh!t. Now it's Veronica with the candy green background and one with the plain white background. Oh, Vicki, now you've BOTH really got me confused!!!

That was the point dear.

[Jersey Yankee]

That was the point dear.

OMFG!!! She truly is evil!!! Ms Thang even called "dear" just like her twin sis, Ms Catty Woman, would. AHHHHHHHHHHHHHHHHHHHHHHHHH!!!

*heads fer the friggin' hills, dammit!!!*