Are you’re looking for some great recipes for your St. Patrick’s Day menu? well this is one irish American family that won’t let you down!  We go big for St. Pattie’s Day around here, and for Irish recipes in general, so we’ve amassed a pretty good collection over the years.  The following are what we have so far:

Note: this list is positive to grow larger over time…  I’ll do my best to keep this updated.

Corned Beef and Potatoes:

Most people think of corned beef and cabbage for their St. Pattie’s Day meal, but we’re more potato fans around here.  The cabbage comes into play in different recipes we use throughout the month or the meal itself, rather than becoming a focus in the main dish.

This one is all about the meat and potatoes … (Well, it’s about the Guinness, too.) If you’re not into a simple side of potatoes you can always opt for a side of:

Colcannon:

While not traditional in Ireland until around halloween, All of the ingredients for a great Colcannon can be found in your local BigScaryMegaMart at just about any time of the year.  It’s a dish that I absolutely enjoy and have made several different versions of over the past few years. (with a new version coming tomorrow!)  But if the Cabbage or kale in the dish puts you off, you can always go with a lovely side of:

Champ:

In THE ART OF IRISH COOKING
author Monica Sheridan lists this recipe as “Champ (for the children)”.  I assume this is for kid’s that haven’t developed a taste for the traditional cabbage or kale… (Mine have issues with even the scallions, but we’re working on it.)

It’s a much mellower dish than colcannon and will probably fit the palate of hosts and guests alike, even if hey aren’t fond of leafy greens.

Of course, if you aren’t looking to go with the traditional corned beef at all you could consider making either;

Irish Stew:

Nothing says ireland like Irish Stew.  No other dish, with perhaps the addition of Colcannon is, to my knowledge, as closely tied to Ireland herself (feel free to correct me if you’re Irish!)

This is a hearty and heart-warming dish that’s just perfect for the last days of winter.  It’s sure to bring a touch of the Irish to you, your friends, family, hearth and home.

Of course, if you aren’t in the mood for stew, there’s always:

Cottage Pie:

If all else on the standard St. Patty’s Day menu leaves you cold, make up a few of these bad boys and enjoy with a lovely pint of guinness for an all over warm feeling.  While not strictly Irish, it is definitely one of Western Europe’s best exports.  Kid’s love it, it’s simple to make and you can top with copious amounts of cheese if you like or skip it as I do.  In any event it’s sure to please anyone at the table.

And there you have it.  tomorrow I’ll get in to what to do with leftovers, but for now at least, this list should provide some inspiration for anyone looking to add a little something to the table.

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Colcannon is a traditional Irish dish usually served on Halloween. The name is derived from the Gaelic “cal ceann fhionn”, which translates to “White Headed Cabbage”, but it is made with green cabbage or kale.  I’ve made colcannon before, but that version was taken directly from Monica Sheridan’s “My Irish Cook Book” (now available in updated form as The Art of Irish Cooking) and was as close to the traditional Irish version Ms. Sheridan described as was possible for me to produce.

I’m calling this an Americanized version for several reasons.  First, I used both butter and olive oil in preparation, not just the milk and butter called for in traditional recipes.  Secondly, in a traditional Colcannon the cabbage or kale is boiled.  The kale in this recipe never saw liquid, it was sauteed in butter, olive oil and garlic, which is the third change from the traditional.  I’ve not yet seen a colcannon recipe that calls for garlic.

Regardless of the differences from the original, I think that this dish turned out marvelously.  It may not actually be Colcannon in the traditional sense, but it was good, satisfying and well worth the minimal amount of effort it took to produce.  It actually sparked the idea for an entirely different version, but that’s for another post…

If you haven’t already, give Colcannon a try.  I think you’ll love it even if you aren’t part Irish.

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I enjoy fusion cuisine. Some of the best combinations of flavors and textures I have ever eaten have come as the result of taking the flavors of one culture and the techniques of another to form something extremely unique and ultimately satisfying. This is one of those dishes.

Cabbage “purses” are a traditional Greek food, usually stuffed with lamb, veal or some other protein and served as a side dish. For this recipe I took a very Mediterranean method and paired it with a couple of Irish classics, colcannon and parsley sauce. While these are not things I’ve ever seen done together, the end result was truly amazing. The flavors were delicate and subtle, but more than satisfying enough to be filling and I think this would pair nicely with lamb, beef, venison, veal or even a full bodied fish, if it is suited to the sauce.

A bit of warning. These are a bit tricky to make and are extremely fragile, but well worth the effort in the end if you are so inclined!

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