Did you know I was supposed to be born on St. Patrick's Day?
Surprisingly, I was two days late.
Which is weird, because I am NEVER late.
Sweetie, stop laughing. I can see you.
Well, I'm not late now. I'm giving you these recipes in time to make your own amazing St. Patrick's Day meal.
And despite what many of my readers may think based on the recipes I generally share, I am not Italian. Although I do adore Italian food - it's my favorite!
I am Irish through and through. Yup, a little fair haired blue eyed freckly faced Irish girl. That's me!
Naturally, I have to make Corned Beef & Cabbage. It's just one of those things. Although this is a dish that is commonly served in America on St. Patrick's Day, it is not truly an Irish dish. They would serve Boiling Bacon in lieu of Corned Beef in Ireland.
Either way, I am an Irish-American and Corned Beef & Cabbage is traditional fare for Irish-Americans on our very special holiday!
It's so simple to make a good Corned Beef dinner - just remember to buy the best cut - the flat cut. The point cut is just not worth it.
I throw the corned beef in the crockpot in the morning with a head of garlic and large onion, both cut in half, and the seasoning packet that comes with the corned beef. Cover it with water (sometimes I'll add a little beer, if I have any), and I'll let it cook it on low until I come home from work. Easy peasy.
It's the sauce that makes it extra special. I serve mine with a horseradish sauce and oh my, it's heavenly!
The horseradish sauce can be made in a matter of minutes and it truly adds a new element of flavor to this simple dish. Simply combine the following in a non metal bowl, add salt and pepper to taste, cover for at least an hour prior to serving.
1 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
1 teaspoon freshly squeezed lemon juice
Freshly ground black pepper
I serve my corned beef with creamy mashed potatoes as I'm not a big fan of the more traditional boiled potatoes.
And, of course, some steamed cabbage.
Which I hated until I learned my mom's secret for making it super yummy.
Can you guess what it is?
Remember what I told you....everything is better with bacon! Truer words have never been spoken.
Mom tosses the cooked cabbage with a little butter, salt, pepper, and crumbled bacon and it makes it absolutely divine. I do the same...thanks, Mom!
Another staple of my St. Patrick's Day dinner is some home made bread.
Now, granted, I freely admit that I am not a great baker. However, this bread is so simple that even I can make it.
|Irresistible Irish Soda Bread|
I love the more traditional Irish Soda Bread with the raisins...no caraway seeds for me, though, please! However, I always thought it was more of a breakfast bread, not really appropriate to serve with dinner. What can I say...I think the raisins throw me off.
So when I found this recipe a number of years back, I started making this Irish bread instead of the round soda bread with the raisins. And let me tell you, it is amazing!
Recipe By: Karin Christian
"A very easy, very good tasting bread. Best if made the day before, or several hours before serving."
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
It's not my usual easy peasy dinner party menu but sometimes we have to make exceptions.
You know, take one for the team.
The Irish team.