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• Eats of the Emerald Isle

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When you hear someone say “Irish food,” only three things come to mind: potatoes, corned beef and Guinness. Why? Well, because there is certainly an element of truth to that menu, but there is a lot more to Irish cuisine than bland spuds and dark beer.

In fact, potatoes are not indigenous to the island; they only arrived in the late half of the 16th century after being imported from the Americas. They were grown as no more than a garden crop until the late 18th century when the British promoted mass cultivation of them for exportation. However, a blight affected the potatoes in the mid-19th century, causing much of the crop to be destroyed; The British continued to export the edible potatoes, leading to the Great Famine.

It’s not just potatoes that the Irish have been associated with for centuries, but also beef. Irish farmers have always raised the award-winning Dexter cow, which produces quality beef and cheeses that are frequently used in cooking. Additionally, sheep were a common livestock among the rolling hills, prompting the inclusion of lamb and mutton into many dishes.

Being an island nation, Ireland has a surplus of seafood. Salmon, trout, mussels and oysters are found in countless recipes, both old and new. Of course, fish and chips is a cultural staple of the Irish people (just don’t tell them that the English eat this, too).

Try one or all of these dishes this St. Paddy’s Day and wash it down with these classic Irish drinks.

Shepherd’s Pie

• 1½ lbs ground round beef or lamb
• 1 onion chopped
• 1-2 cups vegetables — chopped carrots, corn, peas
• 3 big potatoes
• 8 tablespoons butter (1 stick)
• ½ cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). While the potatoes are cooking, melt 4 tablespoons of butter (1/2 a stick) in a large frying pan. Sauté onions in butter until tender over medium heat for 10 minutes. If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist. Mash potatoes in bowl with remainder of butter, season to taste. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Serves four.

Beef in Guinness

• 2 ½ lbs. sirloin tips
• 2 large onions
• 6 medium carrots
• 2 tablespoons seasoned flour
• 1 tablespoon butter
• ½ cup beef broth
• ½ cup dry cider (like Woodchuck), or

  apple juice

• 1 cup Guinness

Peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in a hot, deep pan coated with cooking spray. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 to 2 hours. Watch that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes tossed with butter.

Irish Coffee

• 6 oz. good black coffee, freshly brewed
• 1 oz. whiskey
• 2 oz. cream
• 2 teaspoons brown sugar

Mix all ingredients together until sugar is dissolved. Pour into two cups. Makes two drinks.

Irish Car Bomb

• 6 oz. Guinness
• ½ oz. whiskey
• ½ oz. Baileys, or other Irish Creme

Pour Guinness into at least a 10 ounce glass (you will need extra room at the top). Pour whiskey into a shot glass until half full. Top off the shot glass with Baileys. Drop the shot glass into the Guiness and drink all at once. Do not let sit or else it will curdle! Makes one car bomb.

Irish Eyes Cocktail

• 1 oz. Irish whiskey
• ¼ oz. crème de menthe (green-colored, preferably)
• 2 oz. cream
• Maraschino cherry for garnish

Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into an old-fashioned glass. Garnish with the cherry. Makes one drink.