St. Patrick's Day: Erin go Bragh and green food!

Ideas to plan the perfect St. Patrick's Day menu.

Los Angeles, March 15, 2012 — Every year St. Patrick’s Day arrives and grocery store shelves are lined with traditional Irish foods to celebrate the occasion: corned beef, cabbage and Guinness. 

And it’s a good place to start, but don’t stop there.  Here are a few more green ideas to help you plan the perfect St. Patty’s Day event. 

  • Traditional Corned beef: Corned beef brisket cooked with allspice berries, bay leaves, and mustard seeds.
  • Stewed Green Cabbage: Cabbage is usually added into the corned beef braising liquid half way through the cooking method.
  • Shaved red cabbage: Red cabbage can be an accent among all of the green; however don’t cook it with the meat because the red cabbage will dye the liquid.
  • Steamed red potatoes, also known as creamers and new potatoes: They are added to the corned beef as well to cook and absorb the braising liquid from the corned beef.
  • Guinness dark lager: Delicious dark beer
  • Black and Tan: Tasty beer made by mixing pale ale with Guinness.
  • Green beer: a very light beer with green food color added.
  • Guinness cupcakes: a vanilla cupcake with Guinness mixed into the cake batter.
  • Lamb Stew: a mixture of lamb stew meat, carrots, onion, stock, bouquet garnis and potatoes, braised on a low temperature for many hours.
  • A twist on the traditional: Try corned beef quesadillas made with left over corned beef .
  • Shepherds pie: This is an Irish childhood favorite made by combining ground beef and spinach, topped potatoes.
  • Irish Stew- Made from mutton or lamb with potatoes, leeks, onions and stock.
  • Irish coffee, a mixture of coffee, Irish whiskey, brown sugar and cream.
  • Soda Bread- A traditional bread that uses baking soda as the leavening agent rather than yeast.
  • Shamrock sugar cookies: A simple sugar cookie cut in the shape of a shamrock with green frosting or green sprinkles.
  • Oven roasted potato skins: Cut the skins off of a russet potato, add salt and cheese and roast them in the oven until they’re soft and delicious.
  • Braised Leeks: Leeks can be a tasty side dish to any Irish meal. The leeks are both green and a traditional vegetable.
  • Oatmeal Cookies with green M&Ms: Oatmeal is a traditional Irish grain and made into a cookie it’s a great dessert.
  • Leek and potato soup: Combine two traditional foods made into a hearty dish.
  • Re-baked potatoes with scallion butter: Simple russet potatoes baked in the oven with abutter that was premixed with minced scallions.
  • Guinness Braised beef:  Use Guinness as the braising liquid.
  • Apple and Irish whiskey bread pudding: Use soda bread, apples and Irish whiskey to create a mouthwatering bread pudding.

More Green Ideas:

  • Andes Green mints
  • Green M&Ms
  • Green apple Jolly Ranchers
  • Green truffles
  • Green and white chocolate cake pops
  • Green tea
  • Pistachios
  • Sugar cookies with green frosting
  • Green cupcakes with dark green frosting
  • Key lime pie
  • Green pancakes
  • Doughnuts with green frosting
  • Deviled green eggs
  • Green whipped cream
  • Zucchini Tart
  • Spinach Soufflé
  • Pesto sauce
  • Steamed green beans
  • Asparagus
  • Artichokes with a green basil aioli
  • Leafy green salads
  • Green apples
  • Guacamole
  • Sour cream dyed green
  • Cream cheese dyed green
  • Ranch dressing dyed green
  • Yogurt dyed green
  • Cottage cheese dyed green

Happy St. Patrick’s Day!

Chef Mary

For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary’s, Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above. 

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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

 


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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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