OFurniture Paddy - IRISH RECIPES FOR ST. PATRICKS DAY: The Best of Irish Cooking, Drinks and Jokes For St. Patricks Day

IRISH RECIPES OUR FAMILY ST. PATRICK DAY RECIPES & AND A FEW ST. PADDYS DAY IRISH JOKES PADDY OFURNITURE OWNER, PROPRIETOR AND COOK STUMBLE OUT PUB VOLUME 1 2015 TABLE OF CONTENTS TO OUR FAMILY RECIPES INTRODUCTION From our kitchen to yours, this is a collection of traditional Irish recipes for celebrating Saint Patricks Day with your friends and family. St. Paddys Day is our celebration day for Irelands favorite saint who both saved us from the snakes, and gave us our own day to celebrate our Irish heritage. Part of our Irish heritage is artfully combining fine food, drinks, music and conversation on this blessed day to make good times.

And showing that our Irish hearts are open and loving, any one can be Irish on Saint Paddys day. So have a go at these recipes and join in the fun! Our parents and grandparents have passed these recipes down to us, and now we share them with you. There is something for everyone in this collection for St. Paddys Day, from Irish soda bread to sinful Naughty and Nice Chocolate Cupcakes with Irish Cream Liqueur Frosting. You will love our family recipes for Corned Beef and Cabbage, Irish Shepherds Pie and some lovely desserts to sweeten your mouth. There is even our family recipe for Irish Coffee To Ward Off The Chill, Or For Any Other Reason.

For adults and kids there are a happy handful of cocktails and mocktails that Saint Patrick himself might enjoy. We included a few jokes about our friends who contributed to this recipe book. When you read about our good friend Famous Frank (who generously shared his Franks Famous Fried Cabbage recipe), and his adventures with the bottle, you will understand. So enjoy this bounty of fine food from Ireland, and raise a toast to the great Saint Patrick! Slinte, Paddy OFurniture Owner, Proprietor and Cook Stumble Out Pub St. Patrick was a gentleman, who through strategy and stealth Drove all the snakes from Ireland, so here's a toast to his health But not too many lest you lose yourself and then You forget the good St. Patrick and see those snakes again an old Irish saying In addition to this book, we have written two other Irish books that people like: We have gathered the best of Irish jokes in this small volume for a good laugh.

These are great to tell at the pub or at home with your mates and family and you can see the book here: http://amzn.to/1FZCvOx My father, Mick The Mouth O Furniture, was a famous one for reciting Irish folklore, Irish words of wisdom, toasts at the pub and traditional Irish blessings. We gathered the best of the best in this volume for you many classic sayings for reciting at an event or for inspiration and a chuckle at the pub with your mates and you can see the book here: http://amzn.to/1FZCvOx SEANS SACRED CORNED BEEF AND CABBAGE INTRODUCTION This is a classic for St. Patricks day! This is a great dish for putting in the oven and letting it cook slowly so the sinews in the meat dissolve into the smooth corned beef taste we love. It goes down easy with a glass of stout or wine! We thank our friend Sean for this recipe and the honest to God true story we tell about him (see the end of the recipe). INVESTMENT IN TIME Servings: 8 servings Prep time: 15 minutes Cook time: as much as 4 hours Total time: as much as 4 hours and 15 minutes INGREDIENTS 1 (5 1/2 pound) corned beef brisket 2 tablespoons pickling spice 1 large orange, sliced in 1/4-inch rounds, seeds removed 2 stalks celery, sliced into 1-inch pieces 1 large onion, sliced into 1-inch pieces 1/2 cup cold water 6 tablespoons butter, divided 1 large head cabbage, cored and sliced into 1-inch pieces 2 Golden Delicious apples, cored and quartered with peel on, about 2 cups 1 cup cold water, added at different times so pay attention now! INSTRUCTION 1. 2. 2.

Line a 9-inch by 13-inch roasting pan with aluminum foil, leaving enough extra foil extending over the sides to cover and seal in the roast. 3. Rinse the brisket, and pat dry. Rub the roast with with the pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. 4.

Pour in 1/2 cup of cold water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed. 5. Bake for about 4 hours in the preheated oven, or until meat is tender. 6. About 45 minutes before the roasts time is up, heat 3 tablespoons of butter and 1/2 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes.

Occasionally stir the pot so that nothing sticks to the bottom. Serve with the remaining butter and sliced corned beef. AN HONEST TO GOD TRUE STORY ABOUT OUR FRIEND SEAN Sean gets pulled over by the cops at 3 am and is questioned about where he is going at such a late hour. Sean says, I have to attend a lecture on the evils of drink and the bad example that smoking cigars and staying out late has on children. The cop says, And where would such a lecture be taking place at this time of the morning? Sean says, In the foyer of my house when my wife opens the door. MICHAEL HAHGHARTYS BEEF AND IRISH STOUT STEW INTRODUCTION This hearty dish has combined two of the finest Irish things high quality beef and high quality stout! We like to make this one ahead of time and warm it up when our guests get hungry.

INVESTMENT OF TIME Servings: 6 servings Prep time: 30 minutes Cook time: 2 hours, then check for doneness and tenderness (see note below) Total time: as much as 3 hours, depending on your stove INGREDIENTS 2 pounds lean beef stew meat, cut into 1-inch cubes 3 tablespoons vegetable oil, divided 2 tablespoons all-purpose flour 1 pinch salt and ground black pepper to taste 1 pinch cayenne pepper 2 large onions, chopped, approximately 2 cups 1 clove garlic, roughly chopped, approximately 2 teaspoons 2 tablespoons tomato paste 1 1/2 cups Irish stout beer 2 cups carrot, peeled and top removed, chopped into 1-inch pieces 1 sprig fresh thyme, approximately 1 teaspoon 1 tablespoon chopped fresh parsley for garnish INSTRUCTION 1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this flour mixture to coat. 2. Heat the remaining 2 tablespoons of oil in a deep skillet or Dutch oven over medium heat.

Add the beef, and brown on all sides. Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium low, cover, and cook for 5 minutes. 3. Pour 1/2 cup of the stout into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon.

This deglazing adds a lot of flavour to the broth by loosening all the highly flavoured crunchy bits. Pour in the rest of the stout, and add the carrots and thyme. 4. Cover, reduce heat to low, and simmer for 2 hours, stirring occasionally. 5. NOTE: The time it takes for this dish to cook can vary, depending on your stove temperature, the thickness of the pan and the density of the meat, so check it after 2 hours, and then every 20 minutes after.

The beef should be easy to pierce with a fork. 6. Taste and adjust seasoning before serving. 7. Garnish with chopped parsley. 8.

Now isnt it time you treated yourself to a glass of something lovely, Chef? A BRIEF TRUE STORY ABOUT MICHAEL HAHGHARTY AND THE TRAGEDY AT KENNEDY AIRPORT Michael Hahgharty arrives at Kennedy Airport and is seen with tears streaming down his cheeks. An airline employee asks him if he is already homesick. Your man Hahgharty says, No, Ive lost all my luggage! How did that happen? Hahgharty says, The cork fell out. POWERFUL PATS IRISH SHEPHERDS PIE INTRODUCTION This traditional dish satisfies all comers and can be saved and reheated for later eating after people come home from church or a party. INVESTMENT IN TIME Servings: One 9-inch by 13-inch casserole makes 8 hearty servings Prep time: 20 minutes Cook time: 70 minutes Total time: 90 minutes INGREDIENTS 1 tablespoon olive oil 1 tablespoon butter 1 onion, diced into 1-inch pieces, approximately 1 cup 2 pounds lean ground lamb (a mixture of 20% fat to 80% meat is best) 1/3 cup all-purpose flour salt and ground black pepper to taste 1 tablespoon minced fresh rosemary 1tablespoon paprika 1/8 teaspoon ground cinnamon 1 tablespoon ketchup 3 cloves garlic, finely minced, approximately 1 tablespoon 2 1/2 cups water 1 (12 ounce) package frozen peas and carrots, thawed For Making The Potatoes 2 1/2 pounds Yukon Gold potatoes, peeled and quartered 1 tablespoon butter 1 pinch ground cayenne pepper 1/4 cup cream cheese 1/4 pound Cheddar cheese, shredded salt and ground black pepper to taste 1 egg yolk 2 tablespoons milk INSTRUCTIONS 1. 2. 2.