Festive St. Patrick's Day Recipes

This week, we have included a few festive recipes in recognition of St. Patrick’s Day.

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Irish Potato Nachos 

Prep: 15 mins

Cook: 35 mins

Additional: 4 hrs

Total: 4 hrs 50 mins

Yield: 8 servings

3 russet potatoes, sliced 1/8” thick

1 T. minced garlic

1/4 c. vegetable oil

Salt to taste

1/2 c. shredded Cheddar cheese, divided

1/2 c. shredded Monterey Jack cheese, divided

1/2 c. shredded mozzarella cheese, divided

4 green onions, chopped, divided

2 cooked chicken breasts, thinly sliced, divided

1/2 c. jalapeno peppers cut into rings, divided

1 large tomato, chopped

1/4 c. salsa, or to taste

1/4 c. sour cream, or to taste

Place potatoes and garlic in a bowl and cover with several inches of cool water; let soak for 4 hours or overnight.

Preheat oven to 400 degrees F. Drain potatoes and pat dry.

Combine potatoes and vegetable oil in a bowl and toss to coat. Spread potatoes slightly apart in a single layer on a baking sheet.

Bake potatoes in the preheated oven until golden brown, about 25 minutes.

Sprinkle salt over potatoes. Spread 1/2 the Cheddar cheese, 1/2 the Monterey Jack cheese, and 1/2 the mozzarella cheese over the potatoes. Sprinkle 1/2 the onions, 1/2 the chicken, and 1/2 the jalapeno peppers respectively over the cheese. Repeat layering with remaining cheeses, onion, chicken, and jalapenos.

Bake nachos in the oven until cheese melts and chicken is hot, 10 to 15 minutes. Top nachos with tomato, salsa, and sour cream.

Corned-Beef-and-Cabbage Pizza

Total: 3 hr 15 min

Prep: 35 min

Inactive: 1 hr 40 min

Cook: 1 hr

Yield: 2 medium (14”) pies

For the dough:

2 tsp. sugar

1 pkg. active dry yeast

3 T. extra-virgin olive oil, plus more for the bowl

3 c. all-purpose flour, or

2-3/4 c. plus 1/4 c. whole-wheat flour, plus more for dusting

1 tsp. fine salt

For the toppings:

5 T. extra-virgin olive oil, plus more for the pan

3 c. sliced green cabbage

Kosher salt

1 tsp. pickling spices, tied securely in cheesecloth

1 lg. potato, peeled & thinly sliced

Freshly ground pepper

2 c. shredded mozzarella cheese

3/4 c. shredded monterey jack cheese

1/2 c. freshly grated parmesan cheese

6 oz. sliced corned beef

Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Sausage Coddle

Prep Time: 30 mins

Cook Time: 1 hr 40 mins

Total Time: 2 hrs 10 mins

Yield: 8 servings

1 lb. pork sausage links

1/2 lb. smoked bacon, cubed

2 med. onions, thinly sliced

3 med. carrots, chopped

4 lg. potatoes, peeled & sliced

Salt & ground black pepper to taste

1 tsp. dried parsley (opt.)

1 c. beef stock

1-1/2 c. cups Irish stout beer (such as Guinness®)

1/2 c. heavy cream

Preheat oven to 325 degrees F.

Place the sausages and bacon into a large skillet over medium heat, and cook until the sausages are browned on both sides, about 10 minutes. Slice the sausages into large chunks, and set the sausage and bacon aside.

Place a layer of 1/3 of the onions in a 9x13-inch baking dish, followed by a layer of 1/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers twice more. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill in the spaces in the layers.

Bake in the preheated oven until the potatoes and vegetables are tender, about 1-1/2 hours.

Corned Beef Dinner

Prep Time: 15 mins

Cook Time: 2 hrs 45 mins

Total Time: 3 hrs

Yield: 8 servings

4 lbs. corned beef brisket, or more to taste

Water to cover

1 med. head cabbage, cored & cut into 6 wedges

12 sm. red potatoes, halved

1 lb. sm. white onions, peeled

6 lg. carrots, peeled & cut in chunks

Sauce:

1 T. unsalted butter

2 T. all-purpose flour

1 T. red wine vinegar

1/2 c. reduced-fat sour cream

2 T. coarse Dijon mustard

Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.

Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1-1/2 cups cooking liquid. Surround meat with the vegetables.

Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

Cheesy Potato Cakes

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Yield: 6 servings

1-1/2 c. grated raw potatoes

1 c. all-purpose flour

1/2 c. shredded Cheddar cheese

1 c. leftover mashed potatoes

1/4 tsp. salt

1/4 tsp. ground black pepper

1 egg

2 T. ranch dressing

1 T. milk

2 T. vegetable oil

Mix grated potatoes with flour in a large bowl.

Stir Cheddar cheese and mashed potatoes into the grated potato mixture; season with salt and pepper.

Beat egg, ranch dressing, and milk together in a separate bowl; pour mixture into potatoes and stir.

Heat vegetable in a large skillet over medium heat.

Drop tablespoon size scoops of the potato mixture into the hot oil.

Pan-fry until golden brown, 3 to 4 minutes on each side.

Irish Tea Cake

Prep Time: 20 mins

Cook Time: 40 mins

Additional Time: 30 mins

Total Time: 1 hr 30 mins

Servings: 10

Yield: 9-inch round cake

1/2 c. butter, softened

1 c. white sugar

2 eggs

1-1/2 tsp. vanilla extract

1-3/4 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

1/4 c. confectioners’ sugar for dusting

Preheat oven to 350 degrees F. Grease and flour a 9-inch round pan.

In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving.

Quote of the Week:

Irish Proverbs: A family of Irish birth will argue and fight, but let a shout come from without, and see them all unite.

You’ll never plough a field by turning it over in your mind.