​Irish Recipes And St. Patrick’s Day Celebration

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March 15, 2012

Irish recipes is what you need for St. Patrick’s Day, and we can help you with some unique ways to celebrate this year.

The distinctly Irish holiday of St. Patrick’s Day is here 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



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.

Ingredients:

Instructions:

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.

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