Wednesday, March 11, 2015

Cooking with Moody - St. Patrick’s Day Edition:

Well it’s that time of year again... Tis the season when a bunch of non-Irish people are about to try their hands at some traditional Irish cooking. If you’re one of them my friend, this article is for you. Now whether your plan is to create an entire St. Patty’s Day feast, or you just need to show up at the Thompson’s potluck with a respectable dish, here are a few tips you’ll need to know. First of all: Corned beef and cabbage is not a traditional Irish dish. Sorry. I realize that just eliminated 90% of your ideas, but if you’re goal is to serve authentic Irish fare, you’ll need to dig a little deeper.
Well you’re in luck, because I’ve done the digging for you. I found my great-grandmother O’Malley’s cookbook in the attic just last week, and the stained dog-eared pages revealed a wealth of information. This is stuff you won’t find in your Betty Crocker Cookbook, or even on Pinterest. Now I can’t possibly share all of its Irish cooking secrets here, but I can tell you this: If you’re ready to step up your game this year… If you want your dish to be the hit of the potluck, try the Boiled Leprechaun.
The recipe is simple

• 2 gallons water
• 1 cup coarse kosher salt
• 4 large heads of garlic, halved crosswise
• 2 tablespoons whole black peppercorns
• 2 large heads of green cabbage, cut into wedges
• 2 pound carrots, peeled, and quartered lengthwise
• 1 medium sized leprechaun (cleaned - see page 6.)
Combine all ingredients in large pot. Boil 1 hour.
Simmer until tender. Serve with spiced mustard.
Mmm-mmm! Doesn’t that sound delicious? Now I know what you’re probably thinking. “Where am I going to find a leprechaun this close to St. Patrick’s Day?” Well, you’re right. Most butchers have been sold out for weeks, and if you haven’t already ordered one, you’re probably sunk.
But don’t despair. I found a handy conversion chart in the back of great-grandma’s cookbook. It says you can substitute one elf for two leprechauns in any recipe. I know that means making a double batch, but who wouldn’t want leftovers of a dish like this? Also, the book says if you’re in a bind you can substitute a gnome for an elf, but you’ll need to marinate the gnome in a gallon of sweet white wine for 24-36 hours before cooking. Otherwise it will taste like troll.
Lastly, and the book says this is very important: Do not, unless you want your guests to have gas for a week, do not serve troll!
Well I hope this helps with your holiday meal planning. Happy St. Patrick’s Day everyone!