Yup! A contest. I have two free tickets to BlackFinn’s Pre-Grand Opening party on Thursday, March 13. All you have to do is, in the comments, share your favorite St. Patrick’s Day recipe. Only one entry per person, and I will pick a random entry as the winner on Monday, March 10th.
You’re not eligible if you don’t live in the Cincinnati area or if you work for Blackfinn Cincy (since I assume you’ll be there anyway). You’ll have to pick the tickets up from me before the 13th in a nice, public place. Otherwise, have fun! I look forward to your recipes.
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{ 4 comments… read them below or add one }
Irish Fish and Chips
Ingrediants:
¾ c. all purpose flour
½ c. flat beer or lemon-lime carbonated soda
vegetable oil
4 medium russet potatoes, each cut into 8 wedges
salt
1 egg, separated
1 lb. cod fillets
Directions:
Combine flour, beer, and 2 teaspoons oil in bowl. Cover. Refrigerate 1-2 hours.
Pour 2 inches of oil into heavy skillet.
Heat oil over medium heat.
Add potato wedges to fit in a single layer.
Do not crowd.
Fry potatoes wedges 4-6 minutes or until outsides are brown, turning once.
Drain on paper towels.
Sprinkle lightly with salt. Keep warm.
Repeat with remaining potatoes.
Stir egg yolk into flour mixture.
Beat egg white with electric mixer at high speeding bowl until soft peaks form.
Fold egg white into flour mixture. Set aside.
Rinse fish, and pat dry with paper towels.
Cut fish into eight pieces.
Dip 4 fish pieces into batter
Turn once, frying 4-6 minutes or until batter is crispy and brown and easily flakes when tested with a fork.
Drain on paper towels.
Repeat with remaining fish.
Serve immediately with potato wedges.
Sprinkle with malt vinegar if desired.
Yield: 4 servings
Green beer optional!
Here’s my favorite for Irish Herb Scones!
1/2 lb starchy potatoes
4 tablespoons flour
1/4 teaspoon salt
4 tablespoons oil
2 tablespoons chopped parsley
1/2 teaspoon dried dill
1/4 teaspoon marjoram
1/4 teaspoon rubbed sage
Boil or bake the potatoes, then mash or use a ricer. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide.
Fry in very hot oil on both sides until light golden.
Enjoy!
Corned Beef and Cabbage
(My mom’s traditional!)
Ingredients:
1 corned beef roast with spice packet
1 head green cabbage
1 lb. russet potatoes, peeled
Buy a corned beef that is packaged with a packet of spices included. Put this into a crock pot (the beef, and open the packet of spices and throw it in). Cover with water, turn crock pot on and cook about 5-7 hours on crock pot setting. The last hour, I throw in a fresh cabbage that is cut into large wedges, and I peel potatoes, put them into the water around the beef, lay the cabbage wedges on top. Mmmmm, when it’s done, it’s so tender, and the potatoes and cabbage are just saturated with the flavor of the cooked corned beef; Also, makes great sandwiches the next day (the beef, that is!)
Potato Pancakes
Easy peasy but so darn good!!!
Leftover mashed potatoes (they need to be a little stiff; if not, you’ll need to whisk in a beaten egg)
Olive Oil
Heat oil over medium heat in heavy skillet. Form leftover mashed potatoes into patties using approx. 1/2 cup of potatoes. Saute patties on each side. Enjoy!!
Garlic mashed potatoes are the best!