(via The Kitchn)

From the original site: If you have been following me for some time, you probably know that I love anything put inside of an eggroll wrapper and fried. You can tell that by my recipes such as the Thanksgiving Eggroll, or the Mexican Eggroll, or the Filipino Lumpia.

The reuben eggroll is something outrageously delicious, and in my opinion a lot easier to eat. A great appetizer to serve on a St. Patty’s Day party, because after all, all of those beer drinkers out there are craving something like this. Let’s get started.

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Since tomorrow is St. Patrick’s Day, and I’ve been sorely neglectful thus far in posting recipes related to this historic holiday, I thought I’d share a quick and easy dessert that you can prepare in under 30 minutes. It is in no way traditionally Irish, but it does use the best-selling alcoholic beverage in Ireland – Guinness.

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Every woman I have given this recipe to has called me later and said something like this: “My husband wants ONLY this kind of potatoes now. And he wants me to make it every single night. I want to go on record that I officially hate you.”  How’s THAT for flattery!Crispy Smashers is a simple potato dish that is better than a latke, right up there with a great French fry, and something that will have your family scampering to the table when they hear what’s on the menu.

They are unbelievably good, easier than any other potato you can think of, and they go with everything. As with all simple dishes, it helps to use high quality ingredients – fresh potatoes, extra virgin olive oil, freshly ground pepper, and crunchy coarse sea salt.

In deciding what to name them, I thought being literal was good — they are crispy, and they are smashed. So, uh, Crispy Smashers.  But one of the readers of my newspaper column said his family had renamed them “Irish Road Kill.”  Love it!

 

Go read the whole thing, and get the recipe!  Irish Roadkill

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The very first meal I ever cooked for my husband when we first started dating was corned beef and cabbage. I figure it must have been lucky, because he eventually married me – right?

I wanted to impress him, so I didn’t just go out and buy one of those pink, sodium and nitrate/nitrite infused bits of brisket with the seasoning packet inside (although I have been known to use this method on occasion). No, I actually corned the sucker myself, over a period of about a week.

Now it’s become a bit of a tradition for us – every year I cook corned beef and cabbage with potatoes for St. Patty’s day. This year, I’m sharing that tradition with all of you. This is quite a process, so bear with me. I promise the end result is totally worth it.

Corned Beef and Cabbage (or, how I got lucky): Part 1 of 3

Corned Beef and Cabbage (or how I got lucky): Part 2 of 3

Corned Beef and Cabbage: Part 3 of 3(corned beef hash with basted eggs)

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This is a great way to use the beef and cabbage from your St. Patrick’s Day meal – and it’s perfect for breakfast or dinner (it’s a really good hangover meal – not that I’ve ever had a need for something like that, I’m just saying that’s what I’ve heard).

Now, honestly, the four-year-old wasn’t a fan of the hash.  He loved the corned beef the first time around (said it tasted like hot dogs – a high compliment from a four-year-old), but didn’t care for the cabbage (he ate a spinach salad instead).  I think the onions and peppers in the hash were what turned him off more than anything.  He did finally eat most of it, but that’s because I let him dip it in ketchup (and I bribed him with promises of brownies for dessert).

Ingredients:
2 medium russet potatoes
2 tablespoons butter
1 red bell pepper
1/2 red onion
2 cups cooked corned beef
2 cups cooked cabbage (preferably that has been cooked with the beef)
3-4 eggs

Other great ideas for leftover corned beef and cabbage:

St. Pat’s Day Maki

Corned Beef and Cabbage Tacos

Click Here to view the entire post: Corned Beef and Cabbage: Part 3 of 3(corned beef hash with basted eggs)

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But with corned beef, comes cabbage.  And with corned beef & cabbage comes Irish soda bread.

This recipe is not the true Irish soda bread I remember from my youth.  There is no buttermilk or seeds in this recipe, and it is definitely more cakelike, and less baking-soda.  But it’s good.  Oh it is so so good.

Maybe next year I’ll make the traditional Irish soda bread…

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Here’s some of the cool Irish/St Pat’s recipes that we’ve had thus far at Foodwhirl!

(Check out all our seasonal recipes here!)

Guiness Corned Beef

Right now Niki is detailing how to actually corn a beef over in the Seasonal/Holiday category —–> How I got lucky There are still some days remaining until St. Patricks Day, so there is still time to brine your own Corned Beef. Whether you prepare your own beef, or buy the packaged one, this is a great way to cook it…

Corned Beef and Cabbage (or, how I got lucky): Part 1 of 3

Get your minds out of the gutter. Seriously! The very first meal I ever cooked for my husband when we first started dating was corned beef and cabbage. I figure it must have been lucky, because he eventually married me – right? (How to make REAL corned beef!)

Corned Beef and Cabbage (or how I got lucky): Part 2 of 3

After a week of brining, my beef brisket is finally ready to come out of its spice bath and be rinsed and cooked. It sat in the fridge all week, and I turned it two or three times to make sure all sides got equal time in the brine. It smelled pleasantly of pickles every time I uncovered it… (Part 2)

Irish Car Bomb Bread Pudding

We’ve already had an Irish Car Bomb Ice-cream recipe posted on the site, but I felt like I really needed to share this yummy concoction with you guys. I love bread pudding, and I felt like the flavors in an Irish car bomb would really lend themselves to an interesting dessert combination.

St. Patty’s Ideas – Corned Beef & Cabbage Tacos

Now that March is here, time to start thinking Green! Well, St. Patrick’s Day food anyway… and what screams St. Patty’s more than corned beef and cabbage. Twitter reader @somethingextra send us this unusual twist… Corned beef & cabbage, in taco form!

Irish Car Bomb Ice-cream Sundae

So, you want a dessert with an Irish twist for St. Patrick’s Day? Maybe something tasty for the adults? Look no further! This ice cream dessert is fabulous. The story: A while back we had lunch at Six Feet Under across from Oakland Cemetery, and they had something similar to this for dessert.

Spotlight- Guinness Spiced Muffins

I’ve been looking around for some good St. Patrick’s inspired creations, now that we’re in March, so we’ll start off with these delicious sounding Guinness Stout muffins, from Mega*Crafty. Cooking with beer, particularly stouts, yields tasty results, so pop a cold one and try it!

Leftover Potato Pancakes

Guestwhirl for St. Pat’s! Reader Melissa sends us another great potato recipe (Previous: Twice Baked Potatoes) I don’t know if anyone else out there is like me, but there are certain foods, whenever I cook them I inevitably make too much. Potatoes are one of these foods for me. Well, after making

How to Cook Greens……for St. Patricks Day!

Ok, I’m from the South, what can I say…. I love greens!   I got Kale in my Gaia’s Greens box last week, and Collards this week so it was time to cook up some greens!  And then when I realized it’s almost St. Patricks Day and Greens are, well….Green!

Happy Saint Patty’s day: just add pesto.

Sure you have to wear green so you won’t be pinched. I used to throw in a bright green hair ribbon when I was little, and I think we pinned on clovers more than once. Why not give green to your food too? Or greenify your kids’ lunches or get in the spirit during dinner?

Spotlight: St Pats Day Maki!

I was out looking around for interesting things to do with corned beef and cabbage, and ran across this fabulous idea from The Cooking of Joy (one of my new fave food blogs!)..  How do you combine sushi and St. Patrick’s Day?  With St. Patty’s Day Maki, of course! Joy says: So after I blogged

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If you can’t find actual gold at the end of a rainbow- cupcakes might be the next best thing.

After what was truthfully many, many hours of trial and error I wound up with a plate full of Lucky golden cupcakes for St. Pat’s day.

Get the How-to Here!

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Some people think that greens have to cook forever, but really about 20-30 minutes will do nicely.   Like most things, they get better as they sit, so sometimes I’ll cook them ahead and let them sit for a little while before eating them.    It’s perfectly fine to mix greens if you’d like, just try to combine similar textures.  For example, turnip greens have a tender leaf and cook quickly, and collards and kale have a thicker leaf so will take longer to cook.

To prepare the greens for cooking, wash them thoroughly.   If I have a lot of greens to wash, I’ll fill up the sink with water about an inch or two over the greens and swish them around to remove any dirt.  The dirt will sink down and the greens will be on top.

Next, cut off any tough stems.  I like to cut the stems off just below the bottom of the leaf.  My dogs love the stems so I save them for a doggie snack or compost them.   Then I stack up the leaves on top of each other and cut them into about 2-3 inch pieces.  You can also tear them, but cutting is easier.    You can buy kale and collards in bags already cut up which makes it really simple, but of course, the fresher the better.

This recipe makes about 6 servings.

• 6-8 cups of fresh collards, kale or other greens
• 2 cups water
• 2 cups vegetable broth
• 1 tsp apple cider vinegar
• 1 tblsp olive oil
• 1 tsp salt (more or less to taste)

Put everything into a large pot.  The liquids will not cover the greens at this point, but once they cook down you want the liquid to be just at the top of the greens.

Bring it to a boil and you’ll see that they start to cook down pretty quickly.  Stir them occasionaly to make sure the pieces on top get to the bottom.  Reduce the heat to low and simmer for about 20-30 minutes.   If these need to sit for a few minutes longer while the rest of dinner is finishing up that’s fine.  Just turn the heat off and let them sit.

I’m serious that I think these would be great with corned beef or Irish stew!  For a vegetarian meal, serve with cornbread, beans & rice.

Happy St. Patrick’s Day!! :-)

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There are still some days remaining until St. Patricks Day, so there is still time to brine your own Corned Beef.  For the first time ever I am actually considering it.  Niki is an outstanding cook so I can’t wait to read how she cooks corned beef and cabbage.  My recipe, one that I cooked for the first time just last year, is below.

Little side note:  many years ago I remember my parents getting into a very rare knock-down-drag-out over the dinner table because my Sicilian mother prepared spaghetti for my very Irish father on March 17th.  I also married an Irish man.  Learning from that experience, you can be sure I make Corned Beef and Cabbage at least one day a year (although really, my husband might prefer spaghetti).

Whether you prepare your own beef, or buy the packaged one, this is a great way to cook it:

• 4lb corned beef
• 1 cup brown sugar (light works well)
• 1-2 bottles Guinness beer (or other dark stout)
• cabbage, corn, onions – chopped

Preheat oven to 300 degrees.  Rinse and pat dry beef.  Rub both sides with brown sugar.  If your meat came with a seasoning packet, this can be sprinkled over the meat at this time.  Place in dutch oven and submerge with beer (if you don’t completely submerge, plan on turning meat frequently during cooking time).  Cook for 2-3 hours at low temperature.  During last hour, place chopped vegetables in pot – adding more liquid if necessary.  To serve, drain liquid and slice beef, serving vegetables on the side.

I suspect this will work quite well in a slow-cooker!

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