Irish recipes

- Posted on Jul 24, 2019 - 01:00 PM


1 Tbs. kosher salt, plus ¼-½ tsp. divided

6 large eggs

1/3 c. plain Greek yogurt

2 tsp. Dijon mustard

1 tsp. white vinegar

¾ tsp. curry powder

¼ tsp. ground yellow mustard

1/8 tsp. cayenne pepper or to taste

Ground paprika for garnish

Finely chopped coriander for garnish

Fill a saucepan with enough water to cover the eggs by 1-inch. Add 1 Tbs. salt and bring to a gentle boil. Once the water is boiling, gently lower in the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs 14 minutes. A few minutes before the eggs are finished cooking, fill a large bowl with ice water. With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into the ice water. Let cool completely, about 15 minutes, then peel under cool running water. In a medium bowl, stir together Greek yogurt, mustards, vinegar, curry, cayenne, and ¼ tsp. salt. Cut the eggs in half from tip to tip. Set the egg whites aside. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture. (For a very smooth filling, press the egg yolks through a sieve and into the bowl.) Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.


1 pkg. crackers of choice

4 oz. smoked salmon, cut into 1-inch pieces

Toppings: capers, red onion and lemon

Horseradish sauce

3 Tbs. prepared horseradish

1 tsp. Dijon mustard

1 Tbs. mayonnaise

1 Tbs. chopped chives or the greens of a green onion

Top each cracker with a piece of smoked salmon. Pipe about ½ tsp. horseradish sauce and then toppings atop the horseradish sauce. Serve immediately or refrigerate until ready to serve. 

To make your own horseradish sauce

8-10-inch long piece of horseradish root

2 Tbs. water

1 Tbs. white vinegar

Pinch salt

1 8-10 inch horseradish root

Peel and chop root into pieces. Put in food processor with vinegar and salt. Add a couple tablespoons of water. Process until well ground. Be careful not to get too close, it may hurt your eyes. Work in a well ventilated room. Strain some of the water if the mixture is too liquidly. Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture. Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.


½ c. light coconut milk

1 Tbs. Asian fish sauce

2 tsp. red curry paste

1 tsp. brown sugar

1 Tbs. chopped cilantro

½ tsp. ground turmeric

½ tsp. kosher salt

Freshly ground black pepper, to taste

1¼ lb. thin sliced boneless, skinless chicken cutlets or breasts

16 large bamboo skewers, soaked in cold water

Lime wedges, for garnish

1 Tbs. chopped cilantro, for garnish

Peanut Sauce (makes ½ cup)

1/3 c. low-sodium chicken broth

2 Tbs. peanut butter

1 Tbs. soy sauce

2 tsp. honey

1 tsp. chili sauce

1 tsp. freshly grated ginger

1 small clove garlic, minced

In a bowl, mix the marinade ingredients (milk through pepper) except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce, and garnish with cilantro.


2 lb. ground chicken

¾ c. panko breadcrumbs

¼ tsp. finely minced onion

2 Tbs. minced parsley

2 cloves garlic, minced

Zest of 1 small lemon, about 1 tsp.

2 eggs

¾ c. shredded Parmesan cheese

1 tsp. kosher salt

½ tsp. freshly ground black pepper

Spicy ketchup

Preheat the oven to 400°F., setting the rack in the upper third of the oven. In a large bowl, combine everything except the ketchup. Lightly mix together, using a large spoon. Scoop and shape into small meatballs and place on a foil-lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of ketchup over each meatball. Bake for 15 minutes. Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of ketchup over each meatball and cook an additional 5 minutes or until golden. Serve with additional sauce.