St. Patricks Day Recipes

[elleng]

https://cooking.nytimes.com/topics/st-patricks-day-recipes?

This sounds interesting:

Green Goddess Roasted Chicken

Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.

Featured in: Chicken Offered To The Green Goddess.

https://cooking.nytimes.com/recipes/1015232-green-goddess-roasted-chicken?

[dhol82]

1. I love my recipe for corned beef

I put it in a pan (double aluminum foil) with some water and put in the oven at 325 for 2:30-3 hours.
Take off the top layer of foil and slice off any excess fat (like to leave some for the flavor) and then pack on a glaze of brown sugar, dry mustard and pineapple juice. Just enough to make a slurry.
Bake for another 30-45 minutes just to make a crackly glaze. Sometimes I do it twice. Check for doneness with a fork.

Everybody has always loved this.
Always serve it with garlic mashed and baked cabbage.
If you want to know how I make baked cabbage just ask.

[elleng]

2. Sounds good! Wish family were here, to justify it!

[dhol82]

3. Try it for yourself.

I get a small corned beef, have a couple of meals and then make corned beef hash. It ROCKS!

[elleng]

4. I SHOULD do stuff like that!

and had a FAB corned beef hash recipe, MANY years ago, was very complex, and will NEVER locate it. DARN!

[dhol82]

7. Corned beef hash is ridiculously easy

Just sauté more onions than you think you need, add some garlic, throw in some diced or shredded potatoes until they are soft and then throw in whatever corned beef you have left over (cut in a dice).
It will be FABULOUS!
Oh, make sure you throw in some salt and pepper. It will help.

[ProudMNDemocrat]

5. Irish Stew.......

Serves 4......

2 lbs. Lean Lamb, cut in bite sized chunks
3 to tbsp. Flour
3 to 4 tbsp. Vegetable oil
1 1/2 tbsp. Thyme
1 1/2 tsp. Kosher salt
1 1/2 tsp. Ground pepper
1 1/2 lb. small red potatoes, cut in half
1 lb. Baby carrots
1 onion, sliced
1 cup water or to determine thickness of gravy

In a large bowl, combine lamb chunks, salt, pepper, thyme, flour. Coat well.

In large sauce pan, heat oil. Add lamb and contents. Brown over medium heat, turning often. Add vegetables. Add water to make a nice gravy. Add more water and flour if needed for gravy.

Cook over medium low heat for 2 hours, stirring occasionally to avoid sticking..Serve with fresh bread and salad.

[elleng]

6. Nice, in particular I like the thyme,

which I use similarly in my beef stew.

[dhol82]

8. That is my favorite herb!