Irish Recipes for St. Patrick's Day From Around the Country

Jane Lasky's picture

The distinctly Irish holiday of St. Patrick's Day comes on March 17. That's on a Saturday, and that's when a lot of green food and drink will find its collective way into the stomachs of those who happen to have a Gaelic heritage as well as those who don't.

Indeed, no matter where you are or where you're from, this rabble-rousing holiday has plenty of great grub on hand and, of course, plenty of thirst-quenching libations on tap as well.

For instance, the prestigious Pierre Hotel edging New York's Central Park came up with a St. Patrick's day cocktail to be served at this member of the prestigious Taj Hotel Group's Two E Bar and Lounge next Saturday. The drink is called the Irish Shillelagh and will be served from noon to 1 AM on this rambunctious green holiday.

Here's the recipe if you want to have a sip or many and aren't in New York on St. Patrick's Day:

Irish Shillelagh

Bushmills Irish Whiskey 1.5oz

Lemon Juice 0.75oz

Simple Syrup 0.25oz

Bacardi Silver 0.25oz

Pama Liquor 0.75oz

Drink up and then check out what Susan M. Selasky of the Detroit Free Press rolled out as a new take on an old favorite: Corned Beef and cabbage.

Although this in-the-know food writer calls this "the typical Americanized Irish meal," she has stepped it up a notch to offer a recipe for corned beef topped by a molasses and Bourbon glaze. This foodie says the dish can be nicely complimented with traditional Irish potato sides like colcannon and champ.

Check in here for the recipe and more on this St. Patrick's Day dish that should make you drool.

Meanwhile, if Brunswick stew suits your fancy, Billie Raper, executive chef of the Hotel Roanoke & Conference Center, a Doubletree hotel in Virginia, comes to the rescue.

Here's his recipe for the classic dish, one that serves eight hungry revelers.

3 lbs. chicken breast and thigh meat
1 qt. low-sodium chicken broth
1 1/2 cups red-skinned potatoes, sliced
1 large can (15 oz.) diced tomato, undrained
1 1/2 cups lima beans, frozen or fresh
1/2 cup diced onion
1 1/2 cups corn kernels
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper (table or coarse grind)
1/8 tsp. hot sauce
1/4 tsp. poultry seasoning
1 tbsp. fresh chopped flat leaf parsley
1/4 tsp. fresh oregano

Heat one tablespoon of canola oil in a heavy soup pot or Dutch oven. Saute the chicken on both sides.
Drain the oil and add the chicken broth. Bring to a boil; cover, reduce heat, and simmer for about 2 hours, until chicken is done and falling apart.
Drain; reserve broth. When the chicken is cool enough to handle, remove skin and bones, chop meat; set aside.
Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 3 cups.
Add potato and simmer 10 minutes. Add diced tomato with the liquid, lima beans, and onion, and simmer an additional 20 minutes.
Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.

For the latter, be sure to shop early as this stew has all the elements of a hardy dish of its sort--and that means a lot of purchasing fresh produce and the best chicken. Or, if you want to avoid all that, simply visit the hotel to eat the real thing rather than pouring over this complex recipe. Your choice.

And finally, for a great green soup recipe for St. Patrick's Day, we went straight to the Emerald Isle's go-to source, the Irish Times. This publication is pushing not only a green dish, but also a healthy one too.

Their offer?

Watercress soup with a twist or two, thanks to the addition of peas and pears.

Check in here for the recipe and then get ready for some mighty fine eating and drinking come St. Patrick's Day on March 17. Erin go Bragh!

Image of Guinness Storehouse St. Patrick's Day sign in Dublin, Ireland from Wikipedia, photo by BKKBrad

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