St. Pat's Menu Preview - by Rachel

I'm not Irish. Or at least I don't think I am. But in the good ol' USA we're all mutts, right? Whether or not I have mashed potatoes and Guinness running through my blood, I still FREAKING LOVE the fare. Corned beef brisket (*mmmm*), braised cabbage and carrots (*sigh*), and ANY sort of potato (*wipes drool from chin*)...BRING ON THE FEAST!

Here is a preview of the veritable pots o' gold that will cover my counter top:

-Irish Soda Bread: http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/White-Soda-Bread-1907

*PLEASE DO YOURSELF A FAVOR AND BUY IRISH BUTTER TO GO WITH THIS BREAD. Seriously. Do it.

-Corned Beef Brisket: Go to Trader Joe's, buy the item below, and follow instructions on the package. (You think I have time to brine this stuff myself?) I like to Crock Pot it up. Slow cooking corned beef makes it sooooo tender.

-Rachel's Secret Sauce: Consists of whole grain mustard, creamy horseradish, sour cream, and mayo. That's all you need to know.

-Braised Cabbage, Potatoes, Carrot, and Onion: Preheat oven to 325degF. In a dutch oven, combine 1 coarsely chopped head of savoy cabbage, 6 whole red potatoes, 1 lb. peeled and cubed carrots, 1 chopped yellow onion, 2 cups of beef stock, 1/4 c. Irish butter, and 3-4 strips of uncooked diced bacon. Salt and pepper to taste. Just throw it all in there. Braise for 1 hour or until potatoes are fork tender (this does not mean mushy). I suggest prepping the night before. Let's face it, you will be consuming adult beverages, so reducing the margin for error is key.

I might also try to figure in a dessert, but sweets and green beer don't really mix.

Erin Go Bragh!