St. Patrick's Day Challenge

[dragnlaw]

Go ahead, try to rain on my parade if you want... in so far as I'm concerned the name says it all ...

Sir LOB - Irish or not, you have admited you did create an Irish meal. So tame your red hair and Let's see it!

and caseydog... tuck that shamrock behind your ear and get busy. Doesn't have to be exactly on the the 17th. You can cook before or if after in long as you say what'cha makin'. LOL

and me lad, did yuh know?
Casey is a common variation of the Irish Gaelic name Cathasaigh (also spelled O Cathasaigh). primarily in the counties of Cork and Dublin

 

[caseydog]

Go ahead, try to rain on my parade if you want... in so far as I'm concerned the name says it all ...

Sir LOB - Irish or not, you have admited you did create an Irish meal. So tame your red hair and Let's see it!

and caseydog... tuck that shamrock behind your ear and get busy. Doesn't have to be exactly on the the 17th. You can cook before or if after in long as you say what'cha makin'. LOL

and me lad, did yuh know?
Casey is a common variation of the Irish Gaelic name Cathasaigh (also spelled O Cathasaigh). primarily in the counties of Cork and Dublin

I already told you I don't celebrate St. Patties day. I'm of Italian decent, and they and us don't like each other. Plus, our food is way better.

CD

 

[dragnlaw]

Update on the Chocolate Stout Guinness Cake of Janet H's. A bit hit, with my ex and his gal, my grandson, and even me! Will probably hear from my other son tomorrow - if my grandson left any for them. I had my first piece today and it is fantastic! Thank You to @Janet H. The texture is amazing as is the flavour!
Yuh gotta try it folks! Not too sweet, not too heavy, not too flakey, not dry at all. You won't be running for a glass of milk as it is very moist. Ice Cream and/or whipped creme would be perfect with it.

 

[dragnlaw]

I have the minced lamb cooked with seasonings. The mashed potatoes are also done. Both are in the fridge. I have a plan in my brain for the "bring it all together" but not sure I can execute said plan.
Putting it together as is would be a winner but I want to go the extra mile ... arghhh, my britches are just too big for my....

 

[Kathleen]

I bought everything I need to make my stew and that cake!

 

[dragnlaw]

Entry #2...
Loosely based on Gord Ramsey's recipe for Shepherd's Pie.

I barely got upstairs in time to snap a few pictures when they dug into the Shepherd's Pie. I didn't even get a taste! LOL. I'll have to wait for when the results come in tomorrow!

 

[Jade Emperor]

Okay then, well here’s my entry since it’s St Paddy’s Day down here.

Shepherds Pie

…with Wilted Silverbeet and Garlic

…oh, and my coffee mug for after

 

[dragnlaw]

Beautiful Jade, beautiful! Your mug is perfect, too. Is that the green glass you collect?

 

[Sir_Loin_of_Beef]

IrishStyle Fish & Chips​

Ingredients:

1 gallon of canola oil
4 large russet potatoes
2 cups flour
1½ tsp baking powder
2 eggs
1½ cups Irish Stout Beer
1½ lb firm-fleshed white fish
Salt & fresh ground black pepper
½ cup corn starch

Instructions:

Peel the potatoes, slice each potato into ½-inch thick slices, and cut each slice into ½-inch chips. Place the chips into a bowl of icewater and allow them to sit for at least 30 minutes, or up to overnight.

Pour canola oil into a deep fryer to the fill line, or pour 3 inches of canola oil into a Dutch oven fitted with a deep-fry thermometer and heat the oil to 325°F.

Remove the chips from the ice water, drain, and blot off any excess water. Fry the chips, a handful or two at a time, in the 325°F oil for 5 minutes, then remove them to paper towels to drain. Allow the oil to return to temperature, then repeat the process until all the chips have been fried. Allow the chips to cool to room temperature while you prepare the fish.

Increase the temperature of the oil to 350°F. Preheat the oven to225°F. Line a baking sheet with parchment paper.

Cut the fish into 4oz fillets, dry with paper towels, and set aside. Put the flour and baking powder in a medium bowl and whisk to combine. Add the eggs, water, and Irish Stout and whisk until it forms a smooth batter. Place the cornstarch in a shallow dish.

Generously salt and pepper both sides of the fish fillets, dredge them in the cornstarch a few at a time, submerge them in the batter to coat completely, allowing the excess batter to drip back into the bowl, and gently place them directly into the 350°F oil, turning frequently, until golden brown on all sides. Do not crowd the fryer. Remove the fillets to paper towels to drain. When all the fillets have been fried, transfer them to the parchment lined baking sheet and put them in the 225°F oven to keep warm.

Increase the oil temperature to 375°F.

Fry the chips a second time, a handful or two at a time, in the 375°F oil until golden brown and crispy, then remove them to fresh paper towels to drain.

Serve the fish and chips with a side of coleslaw and provide lemon wedges,tartar sauce, and malt vinegar as condiments.

 

[Sir_Loin_of_Beef]

Irish Soda Bread​

Ingredients:

3 cups whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1¼ cups buttermilk
1 large egg, lightly beaten

Instructions:

Preheat the oven to 375°F. Butter an 8-by-5-inch metal loaf pan.

In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.

Transfer the dough to a lightly floured work surface and knead it until smooth. Form the dough into a loaf and put it in the prepared pan.Bake the soda bread in a 375°F oven for about 50 minutes, until the bread has risen about ½ inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let the soda bread cool to warm or room temperature, then slice and serve.

​

 

[dragnlaw]

Nice Sir Loin, very nice!

 

[Jade Emperor]

@dragnlaw - it’s a version of milk glass, with a bit of uranium glass mixed in. It doesn’t glow like uranium glass.
It was extremely cheap and very common in the 60’s and 70’s. Often used in canteens or diners.
There’s a very common variety called “peach lustre” too.

And thanks for your kind words about my pie as well. I love yours too - very tasty looking!

 

[dragnlaw]

I remember both the green and peach version, and yes they were cheap LOL and I thought ugly too! Wonderful days! A neighbour a couple of houses up collected milk glass. Would come home chortling when she found any in garage sales. I can imagine you must too when you find your 'green' treasures.

 

[caseydog]

I leave my hotel in an hour, and will be spending a lot of time at the Denver airport. I am curious about whether any of the airport restaurants will do something special today -- although I'm absolutely sure it would be stupid expensive.

CD

 

[dragnlaw]

Even the Life Guards and Instructors at the gym were all wearing green.

 

[Kathleen]

I'm going to be at least a day late. I had more injections in my spine today, so I am running at half-speed.

 

[dragnlaw]

Absolutely no problem. Take it easy!

 

[caseydog]

and caseydog... tuck that shamrock behind your ear and get busy. Doesn't have to be exactly on the the 17th. You can cook before or if after in long as you say what'cha makin'. LOL

Yes ma'am. It seems that I now have two moms. I actually like you better than my real mom. Don't tell her I said that.

CD

 

[Jade Emperor]

Hope you’re okay @Kathleen

 

[GinnyPNW]

Ta da...