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Irish Stout
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Jameson Irish Whiskey
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La Belle Cuisine
Faith and Begorra!
'Tis time for the wearin' o' the green!
(All recipes courtesy of Emeril Lagasse)
Does it surprise you to know that
New Orleans is a
Very Big Fan of St. Patrick's Day? Well, after all, it
IS a party, is it not?
Emeril has adopted New Orleans
(and vice versa), so that makes Emeril a Very Big Fan
as well! Chef Emeril says St. Patrick's
Day has been
celebrated in New Orleans "since way back in 1809".
Lamb and Stout Casserole
8 ounces bacon, cut into 1/2-inch dice
2 pounds lamb shoulder or lamb chops,
cut into 1-inch pieces, bones reserved
2 tablespoons
Essence
1/2 teaspoon salt
1 tablespoon flour
2 cups diced yellow onions
1 cup diced carrots
1 cup diced leeks
3 tablespoons minced garlic
1/4 cup chopped parsley
2 tablespoons chopped fresh thyme
2 bay leaves
2 cups Guinness or Murphy's Stout
1 cup beef stock
1 pound very small potatoes, about 1-inch
in diameter, or quartered larger potatoes
In a large, heavy pot or Dutch oven, cook the bacon over medium-high
heat until the fat is rendered and just brown. Remove the bacon and drain
on paper towels. Remove all but 3 tablespoons oil from the pan. Season the
lamb with the Essence and salt, and sprinkle with the flour. Add the meat
and bones to the pan and sauté until brown on all sides, about 5 minutes.
Remove the meat and bones from the pan.
Add the onions, carrots and leeks to the pan and sauté over medium-high
heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay
leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes,
and return the meat and bones to the pot. Stir well and bring to a boil.
Lower the heat to medium-low and simmer, covered, until the lamb and
vegetables are tender, about 1 1/2 hours, stirring occasionally and skim-
ming any fat that forms on the surface.
Remove from the heat, adjust seasoning, to taste, and discard the
lamb bones. Serve hot. Yield: 6 servings
Cabbage and Potato
Bake
1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and
sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or
canned, low-sodium chicken broth
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough
outer leaves.
Cut the cabbage into quarters and remove the hard core.
Cut the cabbage quarters
into halves and place, rounded side down,
in a
roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato
halves
into quarters, and arrange in the roasting pan, alternating
with the
cabbage pieces.
Fry the bacon in a heavy medium skillet for 7 minutes. Add the
sliced
onions, salt, and black pepper to the pan and cook until soft,
about 5
minutes. Evenly distribute the bacon mixture and pan drip-
pings over
the vegetables, then pour the chicken stock on top.
Tightly cover the
pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, 15
minutes
before serving. Serve the vegetables with the bacon and
broth spooned
over them. Yield: 6 servings
Apple-Oatmeal Crisp with
Irish Whiskey Cream
1 stick cold unsalted
butter, cut into pieces
2 pounds Rome Beauty or Winesap apples,
peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces
Irish Whiskey Cream, recipe follows
Preheat oven to 375 degrees F. Lightly butter an 11- by 7-inch baking
pan and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high heat.
Add the apples, lemon juice, 1/2 cup of the brown sugar and 1 table-
spoon of the flour. Stir well, and cook 5 minutes. Add the whiskey,
cinnamon, cardamom and salt, stir well, and cook 1 minute. Remove
from heat.
In a large bowl combine the remaining flour, oatmeal and remaining
1/2 cup sugar. Add the remaining 5 tablespoons of butter, and with
your
fingers or a pastry blender, work the mixture until it resembles
coarse
crumbs. Add the walnuts and mix well.
Place the apple mixture in the greased pan and sprinkle the crumb
mixture evenly over the top. Bake until golden brown and bubbly,
about 35
to 40 minutes. Serve hot with the Irish Whiskey Cream.
Yield: 4 to 6 servings
Irish Whiskey Cream
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey
Whip the cream until
it begins to form soft peaks. Add the sugar and
whiskey and beat until stiff peaks form. Cover and chill until needed.
Yield: about 2 cups
Featured Archive Recipes:
Cabbage and Bacon Pie
Colcannon, Champ
Golden Mashed Potatoes with
Parsnips and Parsley
Irish Boiled Cabbage with Smoked Pork Butt
Irish Lamb
Stew - Two Recipes!
Mashed Potatoes with Leeks and Sour Cream
Seven-Hour Lamb... with Sautéed
Potatoes and Smoked Slab Bacon
Irish Coffee Cake - quick and easy!
Irish Whiskey Cake
More Lagniappe Recipes
Index - St. Patrick's Day Recipes!
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