Irish Beer
Irish Beer
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Audrey, Charlene
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More Lagniappe * Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Faith and Begorra!
'Tis time for the wearin' o' the green!



Starbucks Tazo Tea 

“May the frost never afflict your spuds.
May the outside leaves of your cabbage be free from worms.
May the crows never pick at your haystack.
And may your donkey always be in foal.”
~ Traditional Irish Toast

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Irish Stout
Irish Stout
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Tarras, Teo
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The Temple Bar Pub, Temple Bar, Dublin, County Dublin, Republic of Ireland (Eire)
The Temple Bar...
Sergio Pitamitz
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Jameson Irish Whiskey
Jameson Irish Whiskey
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Campbell, Raymond
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Sheep Grazing Near Farmhouses, Munster, Ireland
Sheep Grazing Near Farmhouses, Munster, Ireland
Photographic Print

Banagan, John
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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!
Index - Main Dish Recipe Archives
Index - Side Dish Recipe Archives
Index - Miscellaneous Dessert Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

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