Chef’s Corner Recipes
Get Ready For St. Patrick’s Day
A classic St. Patrick’s Day feast involves corned beef and cabbage and maybe a swig or two of beer… Whether your family has been observing St. Patrick’s Day for generations or you just love an excuse to entertain friends, a St. Patrick’s Day celebration is in order. Save room for dessert! ______________________________________________________________________
From Green Beer to Cocktails featuring Irish whiskey and other lucky spirits, there’s a fun and tasty recipe to fit every taste.
1 1/2 ounces silver tequila (Hornitos Plata)
1 1/2 ounces melon liqueur (DeKuyper)
1 ounce triple sec
1 splash orange juice
Steps to Make It: In a cocktail shaker filled with ice, pour the tequila, melon liqueur, triple sec, and orange juice. Shake well. Strain into a chilled cocktail glass. – Garnish with orange slice
Irish Eyes Cocktail
If you want to add a little whiskey to St. Patrick’s Day, you’ll find it in the Irish eyes. This creamy lowball is terrific in its simplicity.
1 ounce Irish whiskey
1/4 ounce green crème de menthe
2 ounces cream
Garnish: maraschino cherry
Steps to Make It: Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into an old-fashioned glass over fresh ice. Garnish with a maraschino cherry. Serve and enjoy! ________________________________________________________________________________________
Corn Beef and Cabbage Rolls
Appetizer - Make lettuce wraps, St. Patrick’s Day-style
Fill cooked cabbage leaves with herded mayo, rye bread and corned beef for a playful green app to honor the Emerald Isle.
Steps to Make it: Cook 6 Savoy cabbage leaves in boiling water, about 2 minutes. Rinse under cold water and pat dry; slice in half. Mix 1/4 cup each mayonnaise and chopped parsley and/or dill; Spread on the cabbage leaves. – Cut 2 slices rye bread into strips. – Slice 1/2 pound corned beef into strips and toss with a spoonful of whole-grain mustard. – Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.
Store-bought spinach ravioli,
Boil 16 spinach ravioli as the label directs. Drain and pat dry. Fry the ravioli in 1/2 cup olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix 2 tablespoons pesto sauce with 1/2 cup bottled vinaigrette. Place the ravioli on skewers and dip in the sauce. Serves 4
Slow Cooker –
Corned Beef and Cabbage with Herb Buttered Potatoes
Slow Cooker (Crock Pot)
3 pounds corned beef brisket with spice packet
2 carrots, cut into 2-inch pieces
2 medium onions, chopped
1 small head green cabbage, cored,
2 cups apple juice
1 cup water
1 1/2 pounds baby red potatoes, sliced in 1/2
1/2 stick butter, softened
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
For Corned Beef: – Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet.
Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
For potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.
Wild Rice – Stuff Cabbage
2 tablespoons butter
1 1/2 cups frozen chopped onions, Ore-Ida
1 stalk celery, finely chopped
1 cup finely chopped green apple
1 box (6-ounce) long grain and wild rice mix, Near East
2 1/2 cups reduced-sodium chicken broth, Swanson
4 cloves garlic, chopped
1/2 cup chopped pecans, Diamond
15 large green cabbage leaves
1 jar (26-ounce) marinara sauce, Newmans Own
Directions: Preheat oven to 350 degrees F.
In a medium saucepan, melt butter over medium-high heat. Add 1/2 cup of the onions, the celery, and apple; saute for 5 minutes. Stir in rice, seasoning packet from rice mix, 3/4 cup of the broth, and garlic. Bring to a boil. Cover and simmer for 10 minutes or until liquid is absorbed. Rice should be al dente. — Transfer to a medium bowl; stir in pecans. Set aside.
Place 12 to 15 large cabbage leaves in a large bowl. Cover with boiling water; let stand for 2 to 3 minutes or until wilted. Cut off thickest part of each cabbage leaf. Place 2 tablespoons of the rice mixture near the stem end of a leaf. Fold over sides and roll up. Do not roll too tightly as the rice will expand as it cooks. Repeat with remaining leaves and rice mixture.
Place cabbage rolls, seam sides down, in a shallow baking dish. Pour marinara sauce over the top and sprinkle with remaining onions. Cover pan tightly with aluminum foil. Bake in preheated oven for 1 hour. Serve hot with sauce.
Linguine with Shrimp Scampi
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Lemon and Garlic Roast Chicken
1 (5 to 6-pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Directions: Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken.
Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
For the Cake:
1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups granulated sugar
3 large eggs, lightly beaten
One 3-ounce box lime gelatin
2 cups heavy cream, cold
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
Green sanding sugar, for sprinkling
Directions: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.
Chocolate Stout Cupcakes
The flavor of Guinness blends perfectly with chocolate to make rich, tender cupcakes. As an added presentation bonus, cream cheese frosting looks like Guinness’s iconic foam.
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners’ sugar
Directions: Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled. — Top each cupcake with a heap of frosting and dust with cocoa.
Mississippi Mudslides are everything a milkshake should be: Sweet, creamy, and spiked with just enough Bourbon to make this delectable dessert last into the night…
1 pint chocolate ice cream
1 pint coffee ice cream
1 cup milk
1/2 cup bourbon
Toppings: whipped cream, chocolate syrup, marshmallows
Directions: Process first 4 ingredients in a blender until smooth. Serve with desired toppings.
Kentucky Bourbon Pie
If you love chocolate and pecans, you’ll love this dessert .
1/2 (14.1-oz.) pkg. refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup miniature semisweet chocolate chips
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs, lightly beaten
1/4 cup (2 oz.) unsalted butter, melted
2 tablespoons all-purpose flour
2 tablespoons (1 oz.) bourbon
2 teaspoons vanilla extract
1/2 teaspoon table salt
Whipped cream and chocolate shavings
Directions: Preheat oven to 325°F.
Step 1 – Fit piecrust into a 9-inch metal pie plate; crimp edges. Sprinkle pecans and chocolate chips evenly over piecrust.
Step 2 – Whisk together corn syrup, granulated sugar, and brown sugar in a saucepan. Bring to a boil over medium-high; boil, whisking occasionally, until sugars are dissolved, about 5 minutes.
Step 3 – Whisk together eggs, butter, flour, bourbon, vanilla, and salt in a heatproof bowl. Slowly pour 1/3 cup of the hot corn syrup mixture into egg mixture, whisking constantly until fully incorporated. Whisk in remaining hot corn syrup mixture until smooth. Pour filling over pecan mixture in piecrust.
Step 4 – Bake in preheated oven until pie edges are set and begin to puff up, but pie center is still slightly jiggly, 45 to 50 minutes. Transfer to a wire rack; let cool completely to room temperature, about 2 hours. Slice and garnish with whipped cream and chocolate shavings.