Happy St. Patrick’s Day! It’s amazing how many people are suddenly Catholic and Irish!
This time last year, Melissa made a traditional St. Patrick’s Day Menu for the church group she cooks for once a month. It was so good, we decided to publish it again. Besides, we have grown so much in the last year…some of you may have missed it!
Green Deviled Eggs – I found this on FoodNetwork.com . I left out the ham for this recipe and served the eggs over a bed of arugula dressed with just lemon juice and a touch of olive oil.
Corned Beef – I was ready to make this from scratch and pickle my own brisket, but I just did not have the 10 days to make sure it was really good. As I was going through Costco, I found corned beef brisket ready to cook. Three of those (about 3.5lbs each) was enough for our crowd of 36 today. I followed their instructions on the package to cook, about an hour a pound at 350 degrees, but I did doctor it some by braising it with carrots, celery, garlic cloves and onions too.
Roasted Red Potatoes – what’s an Irish meal without potatoes, really?!
Braised Red Cabbage – I found this on FoodNetwork.com as well. I must have read through 10 braised cabbage recipes until I found this one from Guy. It was exactly what I wanted to pair with the meal. Turned out great.
Bacon! Bacon! Bacon! Add some potatoes and cook it all nice and slow and wow do you have an AWESOME side dish! Next time you are cooking a main course that also requires a bit of hands on love, try this red potato and bacon hash as a nice accompaniment. But, what makes this so great is that it is equally as good for breakfast as it is for dinner!
Level of Difficulty: Moderate
Time Required: Prep Time – 20min; Cook Time – 45 min
4 strips of bacon
About 8-10 red potatoes, diced into small pieces
Salt and pepper
Olive oil as needed
Take the bacon slices (a nice thick, applewood smoked bacon is best for this) and dice it.
Place the bacon in a skillet over medium heat and begin rendering it down. The fat that comes out will be the oil you use to cook the potatoes
While the bacon is rendering, dice your potatoes. You want them to be small and relatively evenly sized so they cook at the same time.
When the bacon is rendered and just starting to crisp up, add the potatoes, some salt and pepper and some olive oil if your bacon was not fatty enough. Cook these potatoes on medium-low heat for a probably 45 minutes. You want to turn them as little as possible without burning them and using as little additional fat as possible. You want them nice and crispy.
Early in the cooking process
Oh yea! Look at that crispy browned goodness!
The key to this is cooking them slowly and for a long time. Anything else and they just aren’t quite right.
I had a bag or red potatoes in my pantry and was trying to figure out something new to do with them. Ever since we came across Melissa’s recipe, that has been my “go to” way to prepare roasted red potatoes. Anyway, I came across this recipe on www.foodnetwork.com, courtesy of Paula Deen! It was perfect since I always have garlic and rosemary on hand. They were very easy to make and the family loved them!
Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 40 min.
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 c. extra-virgin olive oil
4 – 6 garlic cloves, crushed
1 T. fresh (or 1 tsp. dried) rosemary
Special Equipment and Other Items Needed:
Preparing Roasted Red Potatoes with Rosemary Garlic:
Preheat oven to 350 Degrees.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix oil, garlic and rosemary. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.
Roasted potatoes are a staple at our house. I love them because (1) they are super easy to make (2) everyone likes them (3) while they cook, the rest of dinner can be made and (4) they go with just about anything! That is a whole lot of reasons to always keep some in the fridge ready to be pulled out at a moments notice.
Level of Difficulty: Easy
Time Required: Prep Time – 5-10 min; Cook Time – 45 min- 1 hour
As many potatoes as you need for your group. I generally plan for about 3-4 baby red potatoes per person.
Fresh cracked black pepper
Country style Dijon mustard
Preparation: How to Roast Red Potatoes
Preheat oven to 425 degrees. Wash potatoes.
Slice potatoes into equal size pieces (for the baby red potatoes I usually do quarters). Place a generous amount of salt and pepper on the potatoes. Drizzle all over with olive oil. Add 1-2 tablespoons of Dijon mustard. Using your hands, toss until well coated.
Place in oven. After about 30 minutes, toss them. Potatoes will take about 45 minutes – 1 hour depending on your preferred level of crispiness.
However you slice the potatoes, just make sure they are about the same size for even cooking time.
Slice the potatoes into rounds instead.
Use different seasonings, whatever you think will compliment what else you are cooking. I’ve also heard of Lipton Onion Soup Mix being used on the potatoes.
Like I said, these go with just about anything!!
Make a frittata for breakfast the next morning and use them!