March 15th, 2010
Celebrating St. Patrick’s Day!!…Recipes…Irish Pubs…Corned Beef…Colcannon…Delaware Beaches…Ocean City, Maryland…
I don’t pretend to be Irish. I don’t remotely look Irish but St. Patty’s Day is one of those days when I do like to eat like the Irish.
I have a few recipes for that special day given to me by Louise, my mother in law. No, she is not Irish either.
Before I give you those recipes; and I am giving them out way in advance so that you have time to go to your favorite market and get all the ingredients, I want to tell you what I found out.
“The earliest Irish immigrants to Delaware were the Scots-Irish, who arrived in the 17th century as indentured servants. The Reverend Francis Makemie, who was born in Ramelton, County Donegal, Ireland in 1658, arrived in Philadelphia in 1683 to minister to them. He then joined with six other ministers and began to form the first United States Presbytery to minister to them. By 1706 the New Castle Presbytery was officially established in Delaware, though its earliest Church had already been built in 1654.” This information was taken from the Irish Culture Club of Delaware, whose mission is “Promoting the spread of Irish Culture and Traditions among ourselves and friends of the Irish.” Please visit their website www.irishde.org for much more information.
Irish Spiced Corned Beef
4 to 5 lb. corned beef
1/4 cup vinegar
1/2 cup sugar
2 tblsps. molasses
2 bay leaves
1 tsp. peppercorns
1 tsp. celery seed
6 cloves
1/4 tsp. ginger
1/4 tsp. dry mustard
1/4 tsp. mustard seed
1/2 tsp. allspice
Put beef in a shallow pan. Combine remaining ingredients and pour over beef. Cover and refrigerate overnight, turning once.
Place beef and marinade in deep pan; add enough water to cover beef.
Bring to a boil, reduce heat and simmer 3 1/2 to 4 hours, until tender.
Note: Approximately 2 servings per pound.
Serve with Colcannon.
Colcannon is a traditional Irish dish. It is made from mashed potatoes, kale or cabbage, butter, salt and pepper. It can contain other ingredients such as milk, cream, leeks, onions, chives, garlic, boiled ham or Irish bacon. The song Colcannon, also called The Skillet Pot, is a traditional Irish song that has been recorded by many artists.
Colcannon
Butter for greasing heatproof platter or shallow casserole
1/2 small head of cabbage, thinly sliced and cut in 1″ pieces
5 large baking potatoes, peeled and cut in chunks
5 tbsps. butter cut in pieces
1 bunch green onions sliced with some green
salt and white pepper to taste
1 cup grated Irish cheddar or Havarti cheese
Boiled baby carrots – optional
Grease an ovenproof platter or shallow casserole with buter or margarine. Preheat oven to 350 degrees.
Cook cabbage in large pot of boiling salted water until tender, about 2 minutes. Scoop out cabbage and reserve cooking liquid. Drain in colander.
Cook potatoes in the same pot in the cabbage water until tender. Drain and mash in a ricer or electric mixer (not a food processor), adding the pieces of butter.
Stir in drained cabbage and green onions. Season to taste with salt and white pepper, if you want to.
Spread mixture on prepared platter or casserole. Sprinkle with cheese.
Bake until dish is heated and cheese bubbles, about 25 minutes.
If desired, surround mixture with boiled and drained baby carrots.
Makes 8 servings.
Baked Corned Beef Brisket
1 corned beef brisket
1/2 cup brown sugar
6 tbsps. prepared mustard
whole cloves
ginger ale – about 1/2 cup
Preheat oven to 350 degrees.
Remove meat from package and place on a rack in a pan, fat side up. Cover with aluminum foil, sealing foil to edges of pan. Bake for 2 1/2 hours.
Mix brown sugar and mustard well.
After brisket has cooked for 2 1/2 hours, uncover it, score the fat into diamond shapes and place a clove in the center of each diamond.
Cover top and sides of meat with the brown sugar mixture.
Return meat to oven and roast an additional 30 to 45 minutes, until well glazed.
Remove from the oven and let it cool for about 15 minutes. Slice and remember to always slice meat across the grain.
Makes 4 to 6 servings, depending on the size of the brisket.
This dish pairs well with the Colcannon recipe, given above.
Well, maybe you don’t feel like cooking. That’s understandable; in that case the following are a few of the Irish Pubs at the beaches.
Delaware Beaches
In Lewes — Irish Eyes, 213 Anglers Rd., – www.irisheyes.com
In Lewes — The Greene Turtle, 17388 N. Village Main Blvd. #21 at the Village of Five Points – http://thegreeneturtle.com
In Milton — Irish Eyes, 105 Union St., – www.irisheyescom and remember that Milton is north of Rehoboth and Lewes.
In Rehoboth — Finbar’s Irish Pub, 316 Rehoboth Ave., – www.finbarspub.com
In Rehoboth — Irish Eyes, 52 Rehoboth Ave., – www.irisheyes.com
In Rehoboth — Stoney Lonen Irish Pub & Eatery, 208 Second St., – www.stoneylonen.com
In Fenwick Island — Smitty McGee’s Raw Bar & Restaurant, Rt. 54 West Fenwick – www.smittymcgees.com
Ocean City, Maryland
Finnegan’s Irish Pub & Eatery, 4810 Coastal Highway (could not find a website)
The Greene Turtle, 11601 Coastal Highway – For other locations, please visit http://thegreeneturtle.com
Shenanigan’s Irish Pub & Grille, 4th Street & the Boardwalk (at the Shoreham Hotel) – www.ocshenanigans.com
“There once was a man from O.C., Who knew how to eat and drink free. He came to the pub, got a pint and some grub, and then borrowed the money from me.” by Seamus O’Twain (taken from Shenanigan’s website)
Note: Information on Colcannon was taken from www.wikipedia.org/wiki/Colcannon.
Have a Good One!! Talk to you later…
Tags: Bethany Beach, Delaware Beaches, Dewey Beach, Fenwick Island, Full Bar, Irish Pub in Fenwick Island, Irish Pub in Milton, Irish Pubs in Lewes, Irish Pubs in Ocean City, Irish Pubs in Rehoboth Beach, Irish Recipes, Lewes, Maryland, Pubs, Recipe, Recipes, rehoboth beach, Restaurant, Restaurants, Things to do at the beach, What to do at the beaches
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