Ye Irish feast began with a brining of a 7 pound pork shoulder the night before the dinner. This pork was then moved to a pot and was boiled for a little under 3 hours resulting in a delightfully juicy and porkificually tender piece of meat. After the meat was cooked I threw in some cabbage and carrots which cooked in the awesome meat juice for about 15 minutes.....supurb.
The side to this meal was a twist on a traditional Irish favorite, colcannon. This version was mashed potatoes combined with some kale that had been simmering away with garlic and onions for about 30 minutes.
The meal was a resounding success and paired well with the Guinness and Harp so expertly picked out by Jackie. This was a very simple meal to make, fed 5, as we had a visitor Mark the mouth Heinemmann, and best of all the ingredients totaled about $35. Just call me Dave Lieberman!
Recipes are below
Irish bacon and cabbage
http://www.epicurious.com/recipes/food/views/107859
Mashed potatoes and kale
http://www.epicurious.com/recipes/food/views/1945
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4 comments:
That pork was super tender & I especially liked the kale mashed potatoes. I tip me hat to ye, Paddy!
I wasn't sure what to expect, but the meal was so delicious. I particularly liked the sourdough bread. Man Serpes can really bake a mean loaf.
That damn Mark...
Serpes rhymes with Herpes. Coincidence? No. They don't even have scones. Self righteous pigs.
Pat - your meal was awesome. I am a lover of cabbage and usually only get to eat it 1x per year which St. Pat's day with me mum. So thanks for making it look so easy.
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