St. Patrick’s Day Fusion

There are nearly 50 to 80 million Irish around the globe, but on March 17th hundreds of millions have a little Irish in them. St. Patrick’s Day is finally upon us. In my mind it’s in the top 3 as the largest drinking holidays in the US along with Cinco de Mayo and July 4th. In this weeks article I am going to share two fusion recipes that will provide a full St. Patrick’s day meal along with last weeks article. Today I am testing out a Guinness Stew recipe from Serious Eats, and creating an egg roll packed with one of the Irish’s favorite dishes Corned Beef and Cabbage. Before we dive right into the recipes, lets take a little look at the history of one of our favorite holidays.

Who is saint patrick?

Saint Patrick is the patron saint and national apostle of Ireland. He was born to a wealthy family in Roman Britain. When he was 16 he was kidnapped during a raid of his families home by Irish Raiders and brought to Ireland as a slave. He was held captive for six years. During that time he worked as a Shepard, away from people. Scared and alone, he turned to Christianity. Having premonitions from God he mustered the strength to escape, and he walked nearly 200 miles to the Irish coast.

He made it back to Britain where he spent 15 years in religious training. When he was ordained as a priest he was sent to Ireland on a mission for two reasons: 1. to minister the Christians that already resided in Ireland 2. to convert the ones that still followed a pagan religion. Saint Patrick’s utilized traditional rituals of the Irish when teaching Christianity. This method was more receptive to the Irish. He utilized the use of bonfires to celebrate Easter; fire was a common practice of the Irish used to honor their gods. He also superimposed a sun, a powerful Irish symbol, onto the Christian Cross to create the Celtic Cross. One of his most famous incorporations was the way he explained the Holy Trinity (Father, Son and the Holy Spirit) using the three leaves of the Shamrock.

HISTORY OF ST. PATRICK’S DAY

St. Patrick’s Day is celebrated globally every year on March 17th. It began as a religious feast in the 17th century to celebrate the life of St. Patrick, the patron saint of Ireland who died in the fifth century. It has now evolved into a variety of festivals around the globe to celebrate the Irish culture. There are parades, special foods, Irish music and dance, drinking, and so so much green. The Irish have observed this as a religious holiday for more than 1,000 years. St. Patrick’s day, which would fall during the Christian season of Lent, is a time where Irish families would attend church in the morning and celebrate in the afternoon.

Interestingly the first parade held in the honor of Saint Patrick was not held in Ireland, but in the United States. There are over 100 parades in the United States in celebration of St. Patrick’s Day, the two largest are In New York City and Boston. On March 17, 1762 Irish soldiers serving in the English military marched through the streets of NYC to their cultural music. In 1848, several New York Irish Aid societies that held their own celebrations each year, decided to join together for one parade. Today that parade has become the world’s oldest civilian parade and the largest in the United States. For 5 hours, more than 150,000 people participate in the parade to a crowd of over three million people.

St. Patricks Day is celebrated all over the far reaches of the world, including Japan, Singapore, and Russia ( I was quite surprised by that). Places like Chicago have unique ways of celebrating such as dying the Chicago River with vegetable food dye, turning the river green for hours. I found it very hard to believe that in Ireland, because it was a religious holiday all of the pubs where closed. It wasn’t until 1995 that the Irish government thought it would help tourism. They were right. They now have multi-day celebrations where more that a million people attend.

In 2017 more than half of the US population is expected to celebrate St. Patrick’s Day. Of those:

  • 82.5% are expected to wear green
  • 31% are planning on making a special dinner
  • 27% are going to attend a party at a bar/restaurant
  • 23% are decorating their office
  • 15% are going to attend a private party

March is a great month for all Irish imports, Guinness especially. Guinness brands sales in the US for the month of March where above $28 million. On a daily basis 5.5 million pints of Guinness are consumed, on St. Patrick’s Day the number nearly triples to 13 million. Guinness is truly a great beer for any day, not just St. Patrick’s Day. Did you know that Guinness has immune-boosting antioxidants. Guinness is considered to be as good for you as red wine and dark chocolate. The antioxidants can help to reduce blood clots and lower the risk of heart attacks.

A lot I didn’t know about the history of St. Patrick’s Day, but it was interesting learning it with you all. All that I know is I love Irish food and Guinness. Any reason to enjoy a cold Guinness is a good reason for me.

Corned Beef And Cabbage Egg Rolls with Horseradish cream

In a large saute pan over high heat saute the carrots with butter until softened, 3-4 min.

Add in the corned beef and sauté until the beef starts to crisp up like bacon.

Add in Potatoes and Cabbage continue to sauté until the Cabbage has fully wilted.

Cool the mixture before making the egg rolls. Place the wanton on a dry surface in the shape of a diamond, with the bottom corner pointed at you. Place a live of filling near the bottom corner, with a little space at each end.

Tuck the bottom corner over the filling and under it, and make your first full roll.

Fold the right and left corners towards the center creating the shape of a envelope. Start rolling, tucking it nice and tight as you go (and air that is left in the egg roll will cause it to explode in the fryer).

Right before you finish the last roll, brush a little water on the wrapper and then finish the roll (the water will seal the egg roll).

Heat a pot or a deep fryer with vegetable or peanut oil to 350 degrees F. Fry the egg rolls until golden brown.

In a small bowl mix together sour cream, Horseradish and a little bit of water to thin it out. Season with salt and pepper to taste. Once the egg rolls are done slice in half at a bias (a angle) and serve with Horseradish cream and yellow or brown mustard.

Guinness stew with parsley mashed potatoes

In a large sauce pot with oil saute the meat over high heat. Turning occasionally to brown the meat, season with salt and pepper. Remove the meat and set aside. Add another tablespoon of oil and lower the heat to medium high. Add the onions and saute until slightly translucent and browning. Add in the carrots, garlic and parsnips and continue to saute.

Deglaze the pan with the Guinness and stock. Add the meat, the brewed coffee, chocolate, herbs and the potatoes.  Let the stew simmer until the meat is tender and the stew reduced by a quarter. 35-45 minutes.

Once the meat is tender, mix the slurry into the stew and let it simmer until the stew becomes thicker. If it isn’t thick enough add in more slurry. Remove the herbs before serving. Season to taste.

Cover the potatoes with salted cold water and bring to a boil. Cook the potatoes until tender. 10-15 minutes

In a bowl mix together parsley and boiling water. Once the greens have become bright green remove from the water. In a blender mix together parsley and enough water to blend it into a smooth paste. Set aside

Using either a potato ricer or a whisk mash the potatoes.

In a small sauce pan heat the butter and cream until hot. Once the potatoes are done, drain the water.  Whisk in the cream and butter until smooth, season to taste. Whisk in the parsley puree.

Serve the potatoes and the stew together, garnish with parsley.

 

Print Recipe
Corned Beef and Cabbage Egg Rolls BigOven - Save recipe or add to grocery list Yum
Cuisine Irish
Prep Time 15 min
Cook Time 20 min
Servings
each
Ingredients
Cuisine Irish
Prep Time 15 min
Cook Time 20 min
Servings
each
Ingredients
Instructions
  1. In a large saute pan over high heat saute the carrots with butter until softened, 3-4 min.
  2. Add in the corned beef and sauté until the beef starts to crisp up like bacon.
  3. Add in Potatoes and Cabbage continue to sauté until the Cabbage has fully wilted.
  4. Cool the mixture before making the egg rolls.
  5. Place the wanton on a dry surface in the shape of a diamond, with the bottom corner pointed at you. Place a live of filling near the bottom corner, with a little space at each end.
  6. Tuck the bottom corner over the filling and under it, and make your first full roll.
  7. Fold the right and left corners towards the center creating the shape of a envelope. Start rolling, tucking it nice and tight as you go (and air that is left in the egg roll will cause it to explode in the fryer).
  8. Right before you finish the last roll, brush a little water on the wrapper and then finish the roll (the water will seal the egg roll).
  9. Heat a pot or a deep fryer with vegetable or peanut oil to 350 degrees F. Fry the egg rolls until golden brown.
  10. In a small bowl mix together sour cream, Horseradish and a little bit of water to thin it out. Season with salt and pepper to taste.
  11. Once the egg rolls are done slice in half at a bias (a angle) and serve with Horseradish cream and yellow or brown mustard.
Share this Recipe
Print Recipe
Guinness Stew with Parsley Mashed Potatoes BigOven - Save recipe or add to grocery list Yum
Cuisine Irish
Prep Time 20 min
Cook Time 1.5 hours
Servings
people
Ingredients
Guinness Stew
Parsley Mashed Potatoes
Cuisine Irish
Prep Time 20 min
Cook Time 1.5 hours
Servings
people
Ingredients
Guinness Stew
Parsley Mashed Potatoes
Instructions
Guinness Stew
  1. In a large sauce pot with oil saute the meat over high heat. Turning occasionally to brown the meat, season with salt and pepper. Remove the meat and set aside.
  2. Add another tablespoon of oil and lower the heat to medium high. Add the onions and saute until slightly translucent and browning. Add in the carrots, garlic and parsnips and continue to saute.
  3. Deglaze the pan with the Guinness and stock. Add the meat, the brewed coffee, chocolate, herbs and the potatoes.
  4. Let the stew simmer until the meat is tender and the stew reduced by a quarter. 35-45 minutes.
  5. Once the meat is tender, mix the slurry into the stew and let it simmer until the stew becomes thicker. If it isn't thick enough add in more slurry. Remove the herbs before serving. Season to taste.
Parsley Mashed Potatoes
  1. Cover the potatoes with salted cold water and bring to a boil. Cook the potatoes until tender. 10-15 minutes
  2. In a bowl mix together parsley and boiling water. Once the greens have become bright green remove from the water.
  3. In a blender mix together parsley and enough water to blend it into a smooth paste. Set aside
  4. In a small sauce pan heat the butter and cream until hot.
  5. Once the potatoes are done, drain the water. Using either a potato ricer or a whisk mash the potatoes.
  6. Whisk in the cream and butter until smooth, season to taste. Whisk in the parsley puree.
  7. Serve the Stew with the mashed potatoes.
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To complete the meal try out my dish for my No Bake Oreo Car Bomb Pie

One Comment Add yours

  1. Ireland’s foremost cooking authority—cookbook author and teacher Darina Allen—shares her tips for making a favorite St. Patrick’s Day recipe.

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