Regional Executive Chef, Bryan Nader from Trinity Health and Chef Lucas Hirt from Mercy Health Saint Mary's share some of their favorite Saint Patrick's Day recipes.
Corned Beef and Cabbage
Yield 6 servings
2 stalks celery cut into 3" pieces
1 medium onion, cut into 1" pieces
3 carrots cut into 3" pieces
½ lb. small potatoes
6 sprigs fresh thyme
½ head Savoy cabbage, cut into 1 ½" pieces
3lbs. corned beef brisket
1 Tbsp. pickling spice
Place celery, carrots, onion, potatoes, and thyme into a 5 quart slow cooker. Add corned beef, fat side up, on top of vegetables with pickling spice; add enough water to almost cover the meat. Cover and cook on high until corned beef is tender, about 4 ½ hours. Arrange cabbage over corned beef, cover and continue cooking until cabbage is tender, 45 minutes. Remove corned beef from slow cooker, thinly slice against the grain, serve with vegetables.
Slow Cooker Irish Stew
Yield 10 servings
10 red skin potatoes, washed and quartered
6 carrots, peeled and sliced
2 stalks of celery, cut into chunks
3 bay leaves
3lbs. cubed stew meat
½ cup flour
1 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. garlic powder
3 Tbsp. olive oil
1 medium onion, diced
4 garlic cloves, minced
8 ounces cremini mushrooms, halved
16 ounces tomato sauce
10 ¾ ounces beef broth
1 tsp. dried thyme
12 ounces Guinness
1 cup frozen peas
Put potato, carrot, and celery chunks in the bottom of the slow cooker. Top with 2 bay leaves.
Season flour with salt pepper and garlic powder and coat beef with flour mixture. Heat olive oil in a large skillet and add 1 bay leaf. Sauté beef in batches, just until brown.
Add onion and garlic to pan and cook over medium heat for 3 minutes, then add half of the beef broth to deglaze the pan.
Add meat and onions to the slow cooker and top with mushrooms.
Mix remaining beef broth with tomato sauce, and remaining seasoning, add to slow cooker. Pour in the Guinness.
Cover and cook on low for 8 hours. Stir in frozen peas and allow to heat for 15 minutes.
Yield 4 servings
1 ½ lbs. russet potatoes, cleaned and sliced into ¼ " thick
2 Tbsp. olive oil
½ tsp. dried rosemary
½ tsp. dried thyme
½ tsp. kosher salt
½ tsp. ground black pepper
1 cup shredded sharp cheddar cheese
5 slices turkey bacon, cooked and chopped
Non-fat plain Greek yogurt
2 minced green onions
Preheat oven to 450 degrees
Drizzle oil, over potatoes, sprinkle with rosemary, thyme, salt and pepper. Place potatoes on a sheet tray and bake off for 20 minutes.
Remove potatoes from baking tray, and sprinkle with cheese and bacon. Return to oven for 4 minutes. Remove from oven and garnish with green onions, Greek yogurt.
Irish Potato Skins
Yield 6 servings
4 russet potatoes, cleaned
2 Tbsp. unsalted butter, melted
1 cup cooked corned beef, pulled
1/3 cup sauerkraut
4 Tbsp. Thousand Island dressing
Cracked black pepper
Preheat oven to 400 degrees. Place potatoes on baking tray and cook for 1 hour, when tender, remove from oven and allow to cool. Cut potato in half and scoop out the potato. Brush interior of the potato with melted butter. Season with salt and pepper. Place them under the broiler for 8 minutes or until crisp.
Add corned beef, sauerkraut, Swiss cheese to each potato. Top with Swiss cheese and place under broiler for 5 minutes or until cheese is melted. Remove from oven and garnish with Thousand Island dressing.
Mint Chocolate Cheesecake Dip
Yield 8 servings
1 ½ cups whipping cream
4 ounces cream cheese, at room temperature
½ cup powdered sugar
½ tsp. vanilla extract
¼ tsp. crème de menthe extract
1 cup Andes baking chips, plus more for garnish
In the bowl of stand mixer beat cream until stiff peaks form. Transfer whipped cream to a clean bowl.
Add the cream cheese to the stand mixer bowl, and beat until smooth about 1 minute.
Add the powdered sugar, vanilla, and mint extract and beat until smooth, about 30 seconds
Fold in the whipped cream and Andes baking chips.
Transfer dip to a serving bowl and garnish with extra mint chips