
Cooking With the Firehouse Chef
Keith Young, in addition to being a New York City
firefighter, holds a degree from the culinary program at Johnson & Wales
University and is a licensed massage therapist. |
|

New York Cookbook
by Molly O'Neill
More than five hundred recipes collected from the five
boroughs of America's kitchen by a New York Times food writer
celebrates the passion for food with New York specialties ranging from
Codfish Puffs to Braised Lamb Shanks ... |

Irish Potato Recipes
Introduced into Ireland more than 400 years ago, potatoes are
now one of our most valued and useful vegetables and an integral part of our
daily diet. Despite their wide availability, many cooks fail to appreciate
the versatility of the potato choosing to stick to a limited range of tried
and trusted national favourites. Irish Potato Recipes offers a wide variety
of culinary possibilities for potatoes from traditional dishes such as Irish
Stew and Dublin Coddle to new and innovative ideas such as Cheesy Potato and
Fennel Layer and Potato Pizza with Tomatoes, Aubergine and Basil. Divided
into convenient sections, the recipes featured show just how easy it is to
transform the potato into an interesting and nutritious meal.
|
Bangers (Irish
Sausage)
Barm Back Bread
Boxty Pancakes
Braised Beef in
Guinness
Brooklyn Egg Cream
Brown Bread
Corned Beef Dinner
Corned Beef Hash
Corned Beef
Leftovers
Cottage Country
Dinner
Dark Irish Soda Bread
Fried Summer Squash
Drake's Crumb Cake
Irish Brown Bread
Irish Christmas
Cake
Irish Soda
Bread
Limerick Ham
NY Egg Cream
Poor Mans Soda Bread
Potato Stuffing
Potato Stuffing
Plum Pudding
Shephard's Pie
Skillet Cabbage
Steak and Oyster Pie
Stobhack Gaelach
or Irish Stew
Tomato Relish
Authentic
Recipes from Ireland
Potato Soup, Co. Offaly
Boiled Fruit Cake, Co. Tipperary
Porter Cake, Co. Tipperary

Crumb Cake
From: Margaret Malloy <vdamore@frontiernet.net>
Subject: [NY IRISH] Almost
Drakes Cake
Date: Tue, 18 Dec 2001 11:10:30
-0500
Cake:
1/2 cup shortening
1 cup sugar
2 beaten egg
yolks
1 1/2 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
2 stiff beaten egg whites
Crumbs:
6 Tablespoons flour
1/4 cup brown sugar
2 Tablespoons Butter
1/2 teaspoon baking powder
Using a fork, cut together
Crumb ingredients. It should be thoroughly
blended but still look lumpy.
If it has gotten too smooth stick it in
the fridge while you make
the cake batter.
Pre-heat oven to 350 degrees
F. Prepare a 9 inch round cake pan.
Cream shortening and sugar,
add yolks-mix well. Sift together dry
ingredients. Add dry ingredients
alternately with milk. Mix well. Fold
in egg whites. Pour
into a prepared 9 inch round cake pan. Top with
crumbs.
Bake at 350 for 40-50 min.
It is done when a skewer stuck in the center
comes out clean.
MY NOTES:
My mother always used margarine.
I use butter. pick your poison but
don't use Crisco.
My pans are the 2-piece removable
bottom type so I cut a round of
wax-paper or parchment and
place it in the bottom of the pan. If you
are using a regular pan
I think you should probably butter and lightly
flour it.
my mother increases the crumb
recipe by 1/2.
Sometimes I throw some home-frozen
blueberries under the crumbs.
If I don't feel like doing
the whole egg white thing I use this cake not
as close but really good
and easier too:
makes TWO 9 inch round
cakes or one 9x13 sheet
2 cups cake flower
1 1/2 cup sugar
1/2 cup butter
1 Tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1 teaspoon (or MORE) vanilla
extract.
Double the crumb recipe.
Pre-heat oven to 350. Prepare
pans
Throw everything in the Cuisinart.
Butter, sugar, eggs-Blend a few
second. flour, baking
powder, salt-blend. milk and vanilla blend. (I
vary the order so this is
a best guess. you can do whatever seems to
make the most sense to you)
pour into pans top with crumbs
Bake at 350 for 25-30 minutes.

Tomato Relish
From: MA2QUILT2@aol.com
Subject: [NY IRISH] Tomato
relish, we called it Chili sauce
Date: Mon, 17 Dec 2001 14:53:28
EST
My Grandmother Bridget (Delia)
Martin made this every summer. Then my Mom
made it and I have continued
the tradition:
1/2 bushel canning tomatoes
1/4 t pepper
1/8 t
red pepper
2 large green peppers
1 1/2 teaspoons salt speck
of ginger
2 large onions
1/4 t cinnamon
1 1/2 cup brown sugar
1/4 nutmeg
3/4 cup vinegar
1/8 t cloves
I use my grandmother wooden
bowl and food chopper that came from Ireland. You
want the vegetables chopped
fine, not mushy. Do not use a food processor or
food mill. Skin the tomatoes
and chop, and take out any hard white spots in
them. Drain them, You will
need 18 to 20 cups of chopped tomatoes. Cook the
tomatoes, green pepper,
and onions in a large kettle. I use one that was made
for my grandmother at Delaval
(an old Poughkeepsie Co.) Add the seasonings.
The mixture should cook
for several hours, until the juices are almost gone,
now add the sugars, stirring
making sure it does not stick on the bottom.
Continue to cook until darker
in color and most of the liquid is gone. Fill
sterilized pint jars and
process in hot water for 6 minutes. This should
yield 7-8 pints of chili
sauce.

Potato Stuffing
From: "Maureen Morales" <deirdre2@txucom.net>
Subject: [NY IRISH] Here
is My Version of the Stuffing
Date: Sun, 16 Dec 2001 13:25:07
-0600
Nana's version of the potato
stuffing is a little different:
(there never was a 'recipe'
- we all just made it)
6 medium white or red potatoes,
boiled in the skin & cooled, then peeled &
diced into small cubes
1 stick of butter
about 3 large celery ribs,
chopped
1 onion, diced
about 1/2 tsp. thyme
about 1/2 tsp. black pepper
salt to taste
Melt the butter in a large
skillet. Add the onions and celery, thyme, salt,
and pepper and cook briefly
- until the onion starts to get soft. Add the
potatoes and toss to mix
thoroughly. Taste & add more seasonings if
necessary - it should be
a bit spicy. Use to stuff a turkey or crown roast
of pork - can be baked separately,
but it's just not the same that way!

Potato Stuffing
From: PNUTREG@cs.com
Subject: [NY IRISH] RE:
Here is My Version of the Stuffing and Pudding
Date: Sun, 16 Dec 2001 14:08:22
EST
Potato Stuffing (from the
McMahon Homestead)
3 cups of Hot Mashed Potato
3 cups of Dry Bread cubes
(stuffing size) I save my old bread
1 large Onion Diced Small
3 stalks of Celery &
a few leaves diced fine
1 cup of diced Slab Bacon
or Side Porl
1 teaspoon Sage
2 Eggs
Salt & Pepper to taste
Saute the Onion, celery and
bacon. (Do Not Over Cook) together
Mix the Potato, Bread, Eggs
with the Onion, celery, bacon and drippings
together and add the Sage
and seasoning. You might want to add a little warm
water to make it moist.
Stuff your Turkey (Great also with Roast Duck) or
bake in a pan to have with
Roast Pork. Do not let it get Dry. Bake at 350
about 15-20 minutes depending
on the amount you make.

Plum (Suet) Pudding
Also submitted by PNUTREG@cs.com
Mix the following:
1 1/2 cups of all the following:
Brown Sugar
white bread crumbs
Suet (Fresh Beef Suet)
Add:
2 cups dried Currants
2 cups of Sultanas
Pinch of Salt
1/2 cup candied fruit
2 cooking Apples Peeled
& diced
2 t ground cloves
Zest of 1 Orange and 1 Lemon
6 Eggs
3 cups of Rum or Brandy
and
1/2 cup chopped Walnuts
Mix all together and stuff
into flour bag (heavy cotton) angle shaped bags
and place in the steamer
of your clam steaming kettle and steam for about 5
hours. Remove and Cool.
Wrap in Brandy or Rum soaked cheesecloth and than
wrap with heavy waxed Butcher
Paper and store in a Cool place for the
Holidays.
Hard Sauce
1/4 lb stick of Real Butter
(unsalted)
1 cup of Brown or Unrefined
Sugar
1 Egg
1/2 Cup Sherry
Melt Butter and Sugar, cool
and add the egg and sherry. Keep the creme
separate and Add the Whipping
creme to taste as you serve the pudding.
But I prefer a plain Lemon
Sauce with my Pudding.
Regards
Pat R
Add 5 cups of Whipping Cream
(whipped only a little)

Irish Christmas Cake
From: "the powers" <powers@ptd.net>
Subject: [NY IRISH] Irish
Christmas Cake
Date: Tue, 18 Dec 2001 23:10:35
-0500
Citron 1 lb.
Candied orange and lemon
peel, combined, 1/2 lb.
Dates, 1/2 lb.
Glace cherries, 1/2 lb.
Raisins, 3 3/4 Cup.
Currants, 2 3/4 Cup.
Almonds and pecans, combined,
coarsely chopped, 1 lb.
Brandy, 3/4 Cup
Brown sugar, 1 lb.
Butter, softened, 1 lb.
Egg yolks, beaten until
thick, 15
All-purpose flour, sifted,
4 Cups
Cinnamon, 1 Tbsp.
Cloves, 1 Tbsp.
Allspice, 1 Tbsp.
Nutmeg, 1 Tbsp.
Mace, 1 1/2 tsp.
Egg whites, beaten until
stiff, 15
Chop the citron, orange and
lemon peels, dates and cherries. (Reserve a few
cherry halves for decoration.)
Add the raisins, currants, almonds, and
pecans. (Reserve a few nut
halves for decoration.) Pour on the brandy and
let
the fruits marinate while
preparing the rest of the ingredients. Cream the
sugar and butter until light
and fluffy. Add the beaten egg yolks gradually,
beating constantly. reserve
1 cup of the flour and sift the remaining 3 cups
with the spices. Add the
sifted ingredients gradually to the butter mixture,
beating well after each
addition. Fold in the egg whites carefully. Sprinkle
the fruits with the reserved
1 cup of flour and mix well. Fold the fruits
into the batter. Oil and
line a 12-inch spring form pan with waxed paper.
Place batter in pan and
bake in 300 degree F. oven with pans of hot water in
bottom of the oven, for
2 1/2 hours. Cool the cake and wrap in cheesecloth
that has been soaked in
brandy. Place in airtight container and store until
ready to use. Every 3 weeks,
re-dip the cheesecloth wrapper in brandy.
Before decorating, glaze
the top and sides of the cake with either apricot
jam, thinned with a little
water or red currant jelly. This will help the
marzipan to adhere to the
cake sides.
Almond Paste
3 (9 oz.) cans almond paste
Form 2 cans of the almond
paste into a ball. Place on lightly sugared or
floured board and roll into
a rectangle 1/8 inch thick. (The width of the
rectangle should match the
height of the sides of the cake. The length
should
match the circumference.)
Circle the cake with the almond paste and trim the
edges to fit perfectly.
Roll the remaining paste into a circle the size of
the top of the cake. Place
the circle on the cake and trim. Let the almond
paste dry overnight.
Ice with Royal Icing ***********
Royal Icing
egg whites, 2
Lemon juice, 1 Tbsp.
Confectioners' sugar, 1
lb.
Beat the egg whites with
the lemon juice until they are the consistency of
cream. Beat in the sugar
a little at a time. Continue beating, scraping the
sides of the bowl occasionally,
until the icing is smooth and shiny. It will
be very stiff. Cover the
bowl
with a damp cloth if the icing is not to be
used immediately. Cover
the almond paste with a thin layer of icing. Dip the
knife in hot water if the
icing is difficult to spread. To decorate the
cake,
form peaks on the sides
and edges of the top of the cake with the remaining
icing using the tip of a
knife.
******** Instead of Almond
paste I have been recently informed about
marzipan.
Here is the recipe for marzipan.
Marzipan has
been used for centuries by pastry chefs all over the world.
It
can be used in baking and
for covering and filling cakes. Marzipan looks
fabulous for colorful cake
decorations and figurines. Marzipan has to have
at
least 25 % almonds otherwise
it is considered almond paste.
A thin layer of Marzipan
can be used to cover a cake. Colored it can replace
the need for frosting. It
is also used under Fondant, much like apricot
glaze
to protect the Fondant from
moisture.
Both recipe call for extra
fine ground blanched almonds. In commercial
bakeries the almonds are
finely grounded by passing them through granite
rollers. The finer the almonds
the better your results will be.
The uncooked Marzipan is
kneaded together until smooth and is then stored in
an airtight container or
plastic bag over night.
For cooked Marzipan add the
sugar to the water in a saucepan and cook until
the sugar is dissolved.
Add the almonds and cook it until the batter stops
sticking to the pan. Remove
from heat and place onto a marble slap, wooden
board or a sheet pan. While
still warm knead first with a wooden spatula and
then by hand until smooth.
Store in an airtight container or plastic bag.
Marzipan can be softened
by adding small amounts of syrup to it, if too soft
add additional powdered
sugar to it.
Basic Recipe:
Marzipan uncooked
1/4 pound ground blanched
almonds
1/4 pound powdered sugar
1 egg white
1/4 tsp. salt
Marzipan cooked
3 cups sugar
1 cup water
4 cups ground blanched almonds

Irish Soda Bread
From: Margaret Malloy <vdamore@frontiernet.net>
Subject: [NY IRISH] Irish
Soda Bread
Date: Wed, 19 Dec 2001 10:07:27
-0500
4 cups flour
1 teaspoon baking soda
1 1/2 teaspoon salt
1 Tablespoon caraway seeds
(i add more)
3/4 cup raisins
2 cups whole buttermilk
Pre-heat oven to 375.
Mix all dry ingredients.
Add raisins and get them well coated with the
flour mixture. Add
buttermilk. Mix well. Turn out on a lightly floured
board and knead gently for
a minute or two. Bake in a buttered loaf pan
at 375 for 50 minutes
My notes:
If you cannot get whole buttermilk,
use the low fat but cut in a dollop
of butter before adding
the seeds.
I know that on occasion she
used evaporated milk instead of buttermilk
and I am pretty sure that
if you do that you have to use Baking POWDER.

Brooklyn Egg Cream
From: Nitathome@aol.com
Subject: Re: [NY IRISH]
Insight into Egg Cream Recipe
Date: Wed, 19 Dec
2001 18:27:23 EST
According to an Esquire
Magazine article in the 70's, the Egg Cream was
invented in 1890 by
Louis Auster, a Jewish candy shop owner in Brooklyn, New
York. The beverage
was extremely popular, and the candy shop (eventually
five shops) would
be standing room only. Thus started the tradition of
drinking the Egg Cream
while standing - never sitting.
Although the actual
Auster recipe is a family secret, it was known that the chocolate syrup
used
by Mr. Auster was
"Fox's U-Bet" syrup. Since there is neither eggs nor cream
used in the original
Brooklyn Egg Cream recipe, many theory's have been put
forth over the years
to understand why Mr. Auster called his drink and Egg
Cream. One of
the more popular theory's has been handed down from one
Brooklynite to another
and the locals feel that the customers were actually
ordering "A Cream"
and over the years it evolved into "Egg Cream"
The Recipe:
3/4 cup milk
1/4 cup seltzer
2 generous tablespoons
chocolate syrup
Pour the milk into
a 12 oz. chilled glass. Spritz in the seltzer until a
white head reaches
the top of the glass. Spoon in the syrup with a twist of
the wrist!

NY Egg Cream
From: "Elizabeth Cardinal"
<evc1369@earthlink.net>
Subject: Re: [NY IRISH]
Insight into Egg Cream Recipe
Date: Wed, 19 Dec
2001 18:51:27 -0500
References: <<175.10e9b0d.29527c5b@aol.com>>
<<The Recipe:
3/4 cup milk
1/4 cup seltzer
2 generous tablespoons
chocolate syrup
Pour the milk into
a 12 oz. chilled glass. Spritz in the seltzer until a
white head reaches
the top of the glass. Spoon in the syrup with a twist of
the wrist!>>
I make them with the
syrup mixed into the milk and the seltzer last....
You must use sodium
free soda and it must be ice cold...and for syrup it has
to be ubet or
it isn't a real egg cream.
A pseudo egg cream
can be made by using chocolate milk such as Hersheys or
Nestles in the carton
or bottle and adding club soda.

Poor Man's Soda Bread
From: "Elizabeth Cardinal"
<evc1369@earthlink.net>
Subject: [NY IRISH]
Soda Bread
Date: Thu, 20 Dec
2001 00:04:08 -0500
3 cups flour
3 teaspoons baking
soda ( or table salt)
3 teaspoons baking
powder
3 tablespoons melted
butter
Buttermilk to moisten
Raisins to taste
Bake at 350 for 45
minutes.
Years and years ago
a lady from Ireland gave me this recipe. I make this
frequently preferring
it to the richer version with eggs and sugar.

Irish Brown Bread
From: "Cara_Links" <cracker@hotkey.net.au>
Subject: [NY IRISH] St. Patricks Day
Date: Sun, 24 Feb 2002 22:04:52 +1100
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
Directions
1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease two
baking
sheets.
2 In a large bowl, stir together whole wheat flour, white flour, rolled
oats, baking soda and salt. Gently mix in the buttermilk until a soft
dough
is formed. Knead very lightly. Divide dough into 4 pieces; form into
rounded
flat loaves. Mark each loaf with an 'X' and place on prepared baking
sheets.
3 Bake in preheated oven until golden brown, about 30 to 45 minutes.
Makes 4 - 10 ounce loaves

Dark Irish Soda Bread
From: AnnL7777@aol.com
Subject: [NY IRISH] Soda
Bread recipe
Date: Mon, 25 Feb 2002 01:28:10
EST
3 cups all-purpose flour
2 cups whole wheat flour
2 Teasppons baking soda
1 Tablespoon baking powder
2 tablespoons brown sugar
2 1/4 cups buttermilk
Preheat oven yo 375 degrees
Add all of the dry ingredients
in a large bowl and mix very well,. Break up
lumps in the brown sugar.
Pour all the buttermilk into the bowl at once and
stoir using a wooden spoon
just until a soft dough is formed. Pour out onto
the bread board and knead
for a minute or so until it all comes together
Diveide
dough into two portions and shape eachinto a round loaf pressing
top down a bit to flattenit
Place on large ungreased baking sheet. Sprinkle
a little flour on top and
cut a cross with a paring knife on the tops. rest
10 minutes then bake fo
40 minutes or until Golden brown. Cool on racks.
OK, now, since I prefer regular
slices, I don't make rounds, I put the dough
in a bread pan and bake
it into a nice rectangular form. Less crust, easier
to slice. Never lasts
long.

Cottage Country Dinner
From: PNUTREG@cs.com
Subject: [NY IRISH] Re:
St Patricks Day Food
Date: Tue, 26 Feb 2002 11:22:35
EST
1- 1 1/2 lb of Slab Bacon (DO NOT slice)
1- 1 1/2 lb of Bangers (Irish
Sausages)
1 Lg Head of Green Cabbage
12 med. potatoes peeled
and left whole
1 lb of Parsnips peeled
and cut in half length way
1 lb of Carrots peeled and
cut in half length way
2 lb Leeks cleaned and cut
off bulb end leaving whole and I chop tender parts
of Green about 1 inch strips
to add. Makes it tasty.
Place slab bacon in kettle,
cover with water and bring to boil (5 min) drain
and cover again with fresh
Water and boil for about 40 minutes. Add Bangers
but prick with fork so they
do not burst and boil with bacon 15 minutes
longer. Remove Meat
but retain the Broth. After cooling slightly slice Bacon
into thin slices.
In the Broth add Carrots,
Parsnips, Potatoes, Leeks and Cabbage. Boil for
20-25 minutes until done.
Remove to Platter adding Butter, Salt and Pepper
Keeping Meat and Vegetables
warm make the following Sauce to serve with
Dinner as a Gravy over the
Meat and vegetables:
Parsley Sauce
Take 1 Pt of your cooking
Broth, add 1 Pt of Milk and heat. Add 1/2 Cup
Butter, 1/2 Cup of Fresh
thinly minced Parsley, and thicken with Flour and
water to desired consistency.
Serve the Piping Hot Meal
putting Parsley sauce over the Vegetables and Meat
as desired with a Slice
of the Following Soda Bread.

Brown Bread
2 cups whole wheat flour
1 cup flour
1/2 cup wheat germ
1/2 cup oatmeal
1 tablespoon baking soda
1 egg
2 1/2 cups buttermilk
In a large bowl, combine
flours, wheat germ, oatmeal and baking soda. Add egg
and buttermilk (these ingredients
make the dough soft and easy to handle);
blend well, form in a round
loaf and place in a round, greased cake pan. Cut
a deep cross into loaf (the
cross is tradition). Bake in 400 degree oven for
20 minutes. Reduce heat
to 200 degrees and bake another 30 minutes. Let it to
cool on stove top.Serves:1
loaf-6 people

Bangers (Irish Sausage)
If you make them yourself you can usually get casings to stuff and
the ties
from your local butcher. The Secret is to Grind the meat & fat
twice or until
fine). Here is a recipe that I collected in Canada many years
ago and it is
very good. I don't make it as often now that my family has grown
and left
the roost but I used it a lot in the past.
Bangers
2-3 lbs of Lean Boneless
Pork (Use Butt or Shoulder) or the Pork Sale Item!
1-1/2 lb of Pork Fat
(Cut both the Pork and Fat
into Cubes and Grind twice to a fine consistency)
Add:
1 lb of Plain (fine) Bread
Crumbs or 2 - 8 oz Cannisters
2 teaspoons ground pepper
(white)
2 teaspoons salt
2 teaspoons sage
2 teaspoons thyme
1/2 teaspoon mace
3/4 teaspoon nutmeg
Mix well together with the
Pork and Fat. If the mixture is too dry add small
amount of chicken broth.
I just make a cup and use what is necessary.
Put mixture in to Casing
and tie.
Can be Frozen (but I never
have any left) and the recipe can be doubled for
more to freeze for your
next meal. People do have a difference of opinion on
the amount of seasoning
so you can really increase slightly or decrease
slightly to make to your
own taste. But start with the above first and work
from there.
Enjoy!

Corn Beef Hash Recipes
1. From: "JAH" <mammysan@prodigy.net>
Subject: RE: [NY IRISH] Corned beef hash...
Date: Mon, 4 Mar 2002 06:18:05 -0600
Here's what I do with corned beef hash. Grind your left over corned
beef.
Boil the potatoes a bit shy of fully cooked. Let them cool, and
cut them
into the smallest square pieces you can, without ending up with potato
mush.
Chop up a small onion. Throw it all together with about 3 tbsp.
of butter
on top, cover it (corning ware dish works well), and bake for 20 minutes
at
350. Then, take it out, crack a few raw eggs over the top, and
put it back
in the oven at 375 until the eggs are cooked.
You can also, after taking out the eggless corned beef hash, put it
in a
skillet with a bit of butter in the bottom, and crack the eggs over
the top.
Cover the skillet and cook over med-low heat until they're done.
2. From: PNUTREG@cs.com
Subject: [NY IRISH] RE:
Making Old Fashioned Hash from Corned Beef or Roast Beef
Date: Mon, 4 Mar 2002 10:05:41
EST
Here is how I make my Corned Beef Hash or Roast Beef Hash (can use either)
and I am a believer that
the secret of good hash is using the old fashioned
Hand Iron Meat Grinder to
Grind your Meat and Onions together and to use a
hand Chopper to Chop your
Boiled Potatoes. The next item you need is an Old
Fashioned LARGE Iron Skillet
(I'm serious). I have had my skillet for 40
years and Soap has never
touched it. . It might sound like a little work but
the end product is "so Gooooood".
Now I never really make it
quite the same twice but the amounts are pretty
close to the following:
2 lbs of Cooked Corned Beef
(Remove all seeds and seasoning leaves) and cut
into small chunks.
3 Med Cooking Onions (strong
flavored) and cut into quarters
10-12 Large Whole Boiled
cooked potatoes
Bacon Fat (I save mine and
refrigerate each time I cook Bacon)
Season with Salt and Pepper
to taste as desired.
In a wooden Bowl or Mixing
Bowl Chop the Potatoes.
Set up your Meat Grinder
for Coarse Grinding and Grind the Corned Beef or
Beef mixing Onion in with
each portion of meat as your Grind it (makes the
flavor good and the onion
juice goes through).
Heat your Lg Iron Skillet
over a medium heat (I use a Spray Oil first) and
then I add Bacon Fat ( you
got it Bacon Fat the no no grease) to fry the
hash. Of course if
you want to go modern you can use oil but the flavor is
not there. Mix
the Meat, Onion and Potatoes in the mixing Bowl and add to
your Skillet after it is
warm. Heat through turning so it does not burn.
After it heats you might
need a little more bacon fat (just judge) and let is
brown and get a little crispy
before turning and turn your heat down if you
have to. Turn hash
and let Brown of the other side. Remove after your hash
is the desired brown that
you prefer.
Delicious Served with:
Skillet Cabbage

Skillet Cabbage
From: PNUTREG@cs.com
Subject: [NY IRISH] RE:
Making Old Fashioned Hash from Corned Beef or Roast Beef
Date: Mon, 4 Mar 2002 10:05:41
EST
I use the left over Cabbage from my boiled dinner and boil a little
extra to
go with it. Cut the
cooked cabbage into wide shred or pieces. Saute with
Butter and bacon grease
in a heavy skillet until lightly brown Serve hot
with the Hash

Boiled Corn Beef Dinner
From: PNUTREG@cs.com
Subject: [NY IRISH] RE:
Oops! Guess we need to cook the Corned Beef First
Date: Mon, 4 Mar 2002 20:10:57
EST
I buy a 8 lb Corned Beef Brisket (which I prefer-for more flavor) and
add the
Pickling Spices and a small
amount of water and put it into my 6 qt Crock Pot
where I cook it on LOW for
the entire day about 8 hours. I remove the Corned
Beef and put it into the
Refrigerator to cool until the next day and also put
the juice into another bowl
for the next day.
The following day I peel
about 10 potatoes, cut them in half, peel 1 lb of
Carrots which I slice length
wise and peel about 6-8 small cooking onions. I
place all into the 6 qt
Crock Pot and cook for 2 hrs on Low, at which time I
add cut into Quarter Wedges
a Med-Lg Size head of Cabbage to the Rest of the
Vegetables and cook until
all are done (but still firm) about 4 hours more.
Before serving I slice thin
the cooled Corned Beef Brisket (on a slant) and
lay on top of the Vegetables
and juice in the Crock Pot (only the amount I
want to use) to warm through.
Taking a Plate or small Platter type Plate I
place a couple potatoes,
a few carrots, onions, wedge of Cabbage and the
slices of Corned Beef across
the Top and top with a Sprig of Fresh Parsley.
Then cover with a small
amount of Broth and Serve with Fresh Soda Bread.
I have never had a tough
Corned Beef cooked slowly in the Crock Pot. The
Secret being to never Boil
or cook on high.

Corn Beef Leftovers
From: "Joe Duclos" <duclos@localnet.com>
Subject: RE: [NY IRISH]
St. Patrick's Day corn beef
Date: Mon, 4 Mar 2002 20:13:44
-0500
My monthly 2 cents. I love to take the leftover cabbage, corned beef,
carrots, potatoes, onions
& chop it all up in frying pan, heat it up & dowse
it with butter.
2 more points: corned beef
can never be boiled too long for me & I told my
wife that after I'm dead
to take my cholesterol clogged aorta & make a dog
whistle from it.

Fried Summer Squash
From: "Maureen J. Patt" <knitandspin@earthlink.net>
Subject: [NY IRISH] Bacon
Fat
Date: Mon, 4 Mar 2002 22:05:37
-0500
Pat R. mentioned using bacon fat in coooking. My father was career
military
and we lived in the south
for quite a while. One of my mother's friends
made this summer squash
dish and we all loved it. My mother made it and it
didn't taste at all the
same. After we complained, she asked her friend
what she did wrong.
It was no bacon fat!! We have used it every since.
It is an easy dish to prepare
and you can add any vegetable that can fry to
it including kielbasa.
I know it isn't a veg.
Sliced thinly summer squash,
either yellow or green, or both
Lots of thinly sliced onion
2 or more tablespoons of
bacon fat
Put in bacon fat and melt.
Add onions and squash and fry turning to prevent
burning until tender.
Serve hot.
It may not be Irish, but
it may help some poor backyard farmer get rid of a
few more squash this summer.

Stobhack Gaelach or Irish Stew
From: PNUTREG@cs.com
Subject: [NY IRISH] RE:
Stobhack Gaelach or Irish Stew
Date: Tue, 5 Mar 2002 13:42:41
EST
Today it is made mostly with Lamb but years ago was made with the older
Lamb
called Mutton. But it is
still a great Irish or St Patrick's Day Meal and a
meal for any day of the
year.
3 lbs of Lamb cut into 1
inch cubes (I buy a Roast and cut it up myself)
Braise in Skillet with bacon
fat until lightly Brown
Prepare the following Vegetables
6 Turnips cut in quarters
10 Carrots cut in 1 inch
chunks
2 Bunches of Leeks
(Bulbs cut into quarters and I also add some 1 inch
stripes of the Greens for
Color and Flavor-the rest I freeze for soup) or you
can substitute
6 Med Onions quartered
8-10 Potatoes quartered
Put all ingredients
into a Dutch Oven and add 3 cups of water and adding 1
1/2
teaspoon of Salt and
1/2 teaspoon of Fresh ground Black pepper. Cover and
Simmer for 8-9 hours
on LOW heat.
Mix 3 Tablespoon of
Flour with 1/4 cup of water and slowly add to lightly
thicken
the Stew. OR
you can add 2 Tablespoons of Pearl Barley and thicken the Stew.
A little more water
may be added if the Stew becomes too thick.
Variation: You
may want to add 1 pkg of Frozen Peas while you are
thickening the
Stew and the heat
will cook them enough.
Serve with Irish Soda
Bread
From: "Elizabeth V. Cardinal" <EVC1369@comcast.net>
Subject: Re: [NY IRISH]
RE: Stobhack Gaelach or Irish Stew
Date: Tue, 05 Mar 2002 14:53:20
-0800
I make mine with lamb, carrots, potatoes and pearl onions. Towards
the end
of cooking time I add a
can of diced tomatoes. I also do not brown the meat
and have never had to cook
it as many hours as you. I take some of the
broth out, add instant flour
to it and then slowly add back to the pot.
Bay leaf is added and not
being salt restricted I use more salt and more
pepper.
Shephard's Pie
From: PNUTREG@cs.com
Subject: Re: [NY IRISH]
Shephard's pie
Date: Fri, 8 Mar 2002
13:50:40 EST
1 1/2 lb of Ground Lamb (uncooked) or 1 1/2 lb of Cooked left over Lamb
Roast
minced in fine pieces
1 Lg Onion (diced)
3/4 cup of Gravy (Use
leftover, fresh homemade or Canned Brown Gravy)
1 10 oz package of
either frozen Pea's or frozen Corn (Uncooked)
2 - 2 1/2 Cups of
Fresh Real Mashed Potatoes
1/2 Cup of Grated
Irish Country Cheese (cheese available in most super
markets but I grate
or shred my own)
Salt and Pepper to
Taste
Brown Meat in Skillet, season with salt and pepper, Place the mixture
in the
bottom of a Large
Greased Baking Dish. Cover with either the Corn or Pea's
(which ever you prefer)
and cover with the Gravy. Layer the Mashed Potatoes
over the Top and Sprinkle
with the Grated Irish Cheese and put a few daubs of
butter on top of the
cheese.
Bake at 400 degrees
F for 20 minutes or until Brown on Top.
Variation: Ground
Beef or minced Beef may be used in place of Lamb but if so
it turns into Cottage
Pie as the Shepherds watched Sheep not cows.

Braised Beef in Guinness
From: "Elizabeth V. Cardinal" <EVC1369@comcast.net>
Subject: [NY IRISH]
Braised beef in Guinness
Date: Sat, 09 Mar
2002 20:06:07 -0800
2 lbs boned stewing meat
2 tbsp cooking oil
or fat
3 bay leaves
1 large onion
2 tbps flour
1/2 pt Guinness
1/2 pint of water
and a small amount of meat stock
1 tbsp parsley
1/2 pound carrots
salt and pepper to
taste
Trim meat and cut into
conveniently sized pieces. Heat the oil or fat and put in the bay
leaves followed by the meat. Fry on both sides; when half done add
the sliced onion, cooking gently until it is pale god. Sprinkle the
flour over and let it brown, then add the Guinness and water and a little
stock until the meat is just covered. Season, add the parsley and
the sliced carrots. Put on the lid and braise for about 2 hours,
stirring once and adding more stock should it become too dry.

Limerick Ham
From: "Elizabeth V. Cardinal" <EVC1369@comcast.net>
Subject: [NY IRISH]
Limerick Ham
Date: Sat, 09 Mar
2002 20:14:07 -0800
Recipe from Dunraven Arms Hotel, Adare, Limerick
6 pound ham, soaked
overnight in water
4 oz butter
1 LB onions
2 medium carrots
bouquet garni
1 bay leaf
1/2pt cream
1 pint cider
1 heaped teaspoon
butter worked into a paste with 1 heaped teaspoon flour
pepper
1 egg yolk
Cook the ham for 15
minutes per pound in enough water to cover, cool and skin, leaving only
a thin rim of fat. Heat the butter until foaming, then add
the sliced onions, carrots, bouquet garni and bay leaf. Soften the
vegetables but do not brown. Remove the excess fat, place the ham
on top of the vegetables and pour over the cider. Bake at 350 for
30 to 40 minutes, basting twice. Put the ham on a warmed dish and
keep warm. Add the cream reserving one tablespoon to the vegetables
and juices, then add the flour and butter paste in small pieces, blending
it in. Bring to the boil stirring constantly. Taste for seasoning,
strain, mix egg yoke with cream and combine with hot but not boiling sauce,
mixing well. Serve the sauce over the ham slices.

Steak and Oyster Pie
Serves 4-6
675g/1.5 lb best quality beef (round steak, best chuck or thick rib steak)
15-30g/0.5-1.0 oz butter (1/8-1/4 stick)
225g/8oz onions, chopped
1 tablespoon--1.5 tablespoons white flour
575ml/1 pint/2.5 cups homemade beef stock
225g/8 oz/scant 2.5 cups mushrooms, sliced
12 native or Gigas oysters
roux if necessary
salt and freshly ground pepper
255g/9 oz puff, flaky or rough puff pastry
egg wash
Cut the beef into 4cm/1.5 inch cubes and season with salt and pepper. Melt a
little of the butter in a deep frying pan and seal the meat over a high heat.
Remove to a plate. Add the onions to the pan and cook for 5-6 minutes. Add
the flour, stir and cook for 1 minute, blend in stock, add the meat, bring to
the boil, transfer to a casserole, cover and simmer on a low heat or cook in
a 150 degree C/300 degree F/gas2 oven for 1.5-2 hours. Meanwhile, saute the
mushrooms in the rest of the butter in a very hot pan, season with salt and
pepper, keep asife. Open the oysters and put in a bowl with their juice.
When the meat is tender thicken the gravy slightly with roux if necessary.
Add the mushrooms, oysters and their juice to the stew and taste for
seasoning. Allow to col, put into a pie dish, cover with pastry, flute the
edges and decorate the top. Brush with egg wash and cook in a preheated 230
degree C/450 degree F/gas8 oven for 10 minutes, then reduce the heat to 190
degree C/375 degree F/gas 5 and cook for a further 15-20 minutes or until the
pastry is puffed and golden.
Enjoy! mickey, posted to the NY Irish list, 1/29/2003
Barm Brack (Traditional Irish Bread)
2 ½ cups Mixed dry fruit--currants,
Dark & golden raisins.
1 cup Boiling black tea
1 Egg
1 teaspoon Mixed spice (see note*)
4 teaspoons Marmalade
1 cup (heaping) superfine sugar
2 ½ cups Self-rising flour
Place dried fruit in a bowl, cover with the hot tea and let soak overnight.
The next day:
Preheat oven to 375° F.
Add the remaining ingredients to the re-hydrate fruit and mix well.
Pour batter into greased 7" square pan and bake in the center of oven for 1½
hrs.
Let cool in the pan on a wire rack.
Slice and serve buttered with tea.
NOTE: Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace.
1. In Northern Ireland and in the Republic, BRACK is the Celtic word for salt
and is used to mean "bread". Barm Brack is leavened bread, the word BARM meaning
yeast.
2. The term "Barm Brack" for an Irish fruit loaf or cake does not derive from
barm or leaven. It is a corruption of the Irish word "aran breac" (Speckled
Bread). posted to the NY Irish
list, 1/29/2003 by D1DOTTS@aol.com

Boxty Pancakes
1 lb potatoes, peeled and grated
6 oz flour
1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
4 oz milk
Sift together salt, flour and baking powder,. Mix with potatoes.
Add egg and enough milk to make thick batter.
Drop by teaspoonfuls into hot greased frying pan. Cook each side
3-4 minutes or until browned. Serve hot with butter
posted to the NY Irish list on
1/29/2003 by Florence Lee Smith

All of the above recipes were posted on the
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