Irish Recipes for St Patrick's Day

In honor of St Patrick's day coming up, which might as well be Chicago day, I have compiled some of my favorite sort-of-Irish recipes (at the very least, these are recipes that incorporate Irish liquor).  Enjoy and don't overdose on green dye!

Irish Soda Bread

Guinness Battered Onion Rings

Beer and Cheddar Soup 

Guinness Braised Chuck Roast and Onions

Jameson Cupcakes with Bailey's Irish Cream Frosting 

Irish Car Bomb Jello Shots

Chocolate Irish Cream Pudding Shots

Champagne and Butter Poached Lobster

I served this at a tasting party in small portions, but it would also be great as a main dish.

Yield: 4 entree servings, or approx 12 tasting portions

Ingredients:
4 cups water
1 1/2 cups champagne vinegar
1/4 cup chopped Italian parsley
6 garlic cloves, minced
2 fresh thyme sprigs
1 medium onion, chopped
1 carrot, peeled, chopped
1 tbsp whole black peppercorns
1 bay leaf
2 tsp salt
2-3 lobster tails (*see note below)
2 tbsp olive oil
1 1/2 cups champagne
1 cup butter, cut into 1-inch cubes
2 tbs green onions, sliced
1 tbs fresh tarragon, chopped
2 tsp lemon juice
1/2 tsp lemon zest

*Note about lobster - the original recipe calls for live ones, but that's a bit cringeworthy for me (yes, I'm a hypocrite & wimp when it comes to killing the things I eat).

I have a local fish market that offers lobster tails with claw meat, and also lobster stock and shells.  If you can't get that, a regular store-bought lobster tail with shell would suffice, but I would suggest using three of them, rather than two, to make up for the difference in claw meat.

Directions:
Heat oil in a pot and add onion, garlic and carrot. Cook until softened. Add water, vinegar, lobster shells, herbs and spices and bring to a boil (could substitute lobster stock for this step). Reduce heat and simmer for about 15 minutes.

Next, remove lobster shells and add champagne. Boil until liquid is reduced to 1/2 cup, about 30 minutes. Strain and transfer remaining liquid to a skillet.

Heat liquid in a skillet over medium heat. Slice lobster into medium sized medallions and reserve. Add butter, allow to melt, then add sliced lobster.  Mix in tarragon, lemon juice and green onions; then poach until lobster is opaque, stirring constantly, about 3-4 minutes. 

Finally, transfer lobster to a serving plate(s) and garnish with lemon zest. Serve with some of the champagne butter sauce. Yum!

Kabob Party

I had a hard time thinking of what to make for dinner one night and then decided... I'll just make everything! This would be fun as an appetizer or a nice family style item at a party.  Or, you can just have three different types of skewers for dinner one night,  like Kyle and I did.

For all of these recipes, soak the skewers for at least 15 minutes before using, or they will catch on fire, like mine always do, because I usually forget that step!

Buffalo Chicken Kabobs:

1 1/2 lbs chicken breast, cubed

1 bottle Louisiana hot sauce (Frank's Red Hot!)

1 cup melted butter

2 tablespoons white vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Directions:

If you have never made buffalo sauce, you may be horrified and/or excited by what I've just revealed to you.  Yes, it's comprised of mostly just butter and hot sauce....... Butter and hot sauce!  No wonder it's so good!

Cut the chicken breast into bite sized cubes.  Thread onto skewers and lay in a flat pan.  Mix sauce ingredients well and set about 1/2 cup aside.  Pour the rest of the sauce over the skewers and allow to marinate for at least 15 minutes, up to overnight.

When ready to cook, heat grill to medium high and cook for 6-7 minutes per side, until you get a nice char.  Pour reserved marinade over the chicken if desired, or serve on the side. 

Asian Style Steak Kabobs

1 1/2 lbs sirloin steak, cubed
2 cups soy sauce
1 cup sesame oil
3/4 cup brown sugar
2 garlic cloves, minced

2 tbsp fresh ginger, minced

Follow basic instructions above, except the steak will only need to cook 3-4 minutes per side for medium rare, and the grill should be on high. 

Sweet & Sour Pork Kabobs
1 1/2 lbs pork, sliced into cubes (I used a small pork tenderloin)
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup apple cider vinegar
3/4 cup brown sugar
Salt and pepper, to taste

Follow same directions and temperature as the chicken to cook the pork, but for less time (approx 4-5 mins per side) so that it's tender.

Finally, I served these kabobs with this summery salad: Grilled Corn and Pepper Salad
Enjoy!

New Year's Celebration

There is no reason it should have taken 4 months to write this post.  But, as some of you know, my apartment burned down a week after I had this party and it just made me depressed to look at these pretty pictures and think about the ruins of our old place.

Things are better now... I have a shiny new apartment and will get new decorations to match!  And, the six foot tall dancing couple you see above somehow survived the fire and will live to dance at another party!  I have to say I thought I was a genius when I adorned them with one of my necklaces and a festive party hat.

For this event, I chose to do a Times Square theme.  I got a great scene setter with the NYC skyline and fireworks going off above... I think it was the best decorating job I've done to date!

There are a lot of pictures....  You may recall this giant clock from my Alice in Wonderland party - works just as well for NYE!  I knew owning a giant cardboard clock would come in handy.

I hung silver tinsel from the entryway to create a dramatic entrance.  All of the silver Christmas stuff was on clearance after the holidays, so it was a great time to plan a silver and black themed party.

I also made some homemade decorations and party favors....

White Chocolate Marshmallow Tree

Homemade Party Poppers

 

and party bags.... I love making party bags!

 

I obsessed over getting this table just right for days...

Here is a link to the menu:  New Year's Menu

The first thing I served were these delicious Mint Chocolate Martinis.   Of course I used classy Hershey's chocolate syrup for this task.

Then there was soup... Savory Pumpkin Bisque

and Winter Cranberry and Spinach Salad

and more cocktails, of course!  Ginger Rum Shandies

Here I am, running around at top speed trying to get everything ready.  I think it's funny that my hand is moving so fast it's blurry, since that's how I always feel when I host one of these things... like Inspector Gadget!  I need more arms.

On to the dishes...  There was Lobster Passion Fruit Ceviche.  I've made it before, but it's so tasty I couldn't help myself!

And another go to recipe - Pork Gyoza

I keep promising myself I won't make those at parties anymore as they disappear quicker than I can cook them and let's be honest, frying with hot oil is not very elegant.  In fact it's the very reason the lovely red dress I was wearing at the party was ruined!  Oil splatters do not come out of cocktail gowns, ladies!

Here are some action photos... 

 

 

 

And then there were more drinks and dishes....

 

Did I mention my glorious silver wig?  It's in lots more photos... way more than necessary!  Here is the drink I'm carrying - Times Square Shooter

 

As I walked through the crowd, balancing a heavy platter of drinks, my friend Kara decided it was the perfect time to plant one on my lips!  I suppose it's a bit suspicious that I have my eyes closed.

Here are some other dishes I served....

Avocado Pesto Stuffed Cherry Tomatoes

Mini Fried Chicken and Waffles

Filet Mignon Crostini with Gorgonzola & Roasted Red Pepper

I had plenty of festive hats for everyone.

A few more courses.... Garlic Black Pepper Lobster with Lemongrass Fried Rice

Bacon Wrapped Pork Tenderloin Skewers

The crowd started to get a bit rowdy as the night wore on.  It probably didn't help that I kept making fancy cocktails.

 

I think it's legal to post the below photo since these two are married.  Apparently they actually like one another as well.  It's a shocking arrangement.

I did not recommend dancing in the kitchen!  But who could stop them?

Suddenly it seemed like time to make a flaming tray of shots.  Here is a picture of Chad and I arguing about this plan.  Chad, probably a former boy scout, was concerned I might burn the house down (ironic considering what happened a week later).  I stubbornly insisted on setting the shots on fire.  As you can see by the photo, it was a tense negotiation.

Eventually we came to a compromise involving much smaller quantities of Bacardi 151 than I had planned.  Here is a lovely video of us working together to create, and of course, drink, the Midnight Flame.

More pics of happy silly party guests....

 

  

And then there were desserts!  I called this my dessertscape...

White Chocolate Peppermint Bark

Raspberry & Cream Wonton Cups

White and Milk Chocolate Peanut Clusters

 

Red Velvet Cake Truffles 

  

Chocolate Dipped Kettle Chips

Chocolate Peanut Butter Brownies

Dark Chocolate Cupcakes

And then, after all that gluttony, it was midnight!

Here is a short video montage from the party... thanks to my in-house film director Kyle!

It was a fantastic evening.  We went to bed at 7 am and the light was just filtering through the decorations, illuminating the dancing couple from behind.  It was a startling image.  They looked so beautiful there... still dancing hours after the party had ended!  Happy belated 2012....