A St. Patrick's Day Feast!
Enjoy these tasty St. Patrick’s Day recipes including: Braised Leeks, Corned Beef Potato Dinner, Creamed Cabbage, Creamed Cabbage with Ginger & Chilies, Roasted Salmon with Carrots and Leeks
St. Pat's Quiche , St. Pat's Anytime Potatoes
St. Pat's Tipsy Cake, Irish Coffee and Green Beer!

Braised Leeks
This recipe is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma Heritage Festivals hosts a number of annual festivals in Yuma’s historic downtown district. 

2 or 3 large leeks
1 tsp. canola oil
1 cup chicken broth
2 Tbsp. sugar

Cut the leeks off at the top just where they start to divide. Cut from the top, down the middle of the leek, almost to the root. Under clean running water, clean out any dirt that is in the leek. Sear in the oil for about a minute, then add the chicken broth and cook over medium heat 15 to 20 minutes until tender. Add the sugar and cook over high heat for 10 minutes, stirring frequently until leeks are caramelized. Serves 4.

Corned Beef Potato Dinner
This hearty recipe is not your typical Irish corned beef, cabbage and potato dinner. It is from Kim Gould Green, as featured in the Amado Territory Ranch Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, special events including high teas and weddings, dining, art, shopping, birding, and more. Read more.

1 pound red potatoes, cut into small wedges
½ cup water
1 large onion, thinly sliced and separated into rings
4 cups prepared coleslaw mix
8 oz. thinly sliced deli corned beef, cut into 4-inch strips
1 Tbsp. vegetable oil
3 cups red wine vinegar or cider vinegar
4 tsp. spicy brown or horseradish mustard
1 tsp. sugar
1 tsp. caraway seeds
2 tsp. garlic powder
2 tsp. salt
2 tsp. pepper

Place potatoes and water in a 3 quart microwave-safe bowl. Cover.
Microwave on high for 6-8 minutes. Add the onion.
Cover and cook for 4 minutes. Stir in the coleslaw mix.
Cover and cook for 3-4 minutes until or until potatoes are tender.
Drain. In a large skillet, sauté the corned beef in oil for 3-4 minutes.
Stir in the remaining ingredients. Cook and stir for 1 minute or until heated through.
Add to the potato mixture. Toss to combine.
Cover and microwave for 2-3 minutes or until heated through.
Serve immediately. 4 servings.

Creamed Cabbage
This recipe is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January, Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival.  

½ cup butter
1 medium head of cabbage
1 med green pepper
2/3 cup canned milk
1 ½ tsp. salt
2 Tbsp. flour

Melt butter in saucepan, add shredded cabbage and pepper. Cover and cook until tender. Stir frequently. Sprinkle flour over cabbage and toss. Stir in flour. Heat until thickens slightly. Stir frequently.

Creamed Cabbage with Ginger & Chilies
6 quarter-size pieces crystallized ginger
6 dried small hot red chilies
2 large heads savoy cabbage (about 3 pounds total) thinly sliced crosswise
1 ½ cups cream fraiche or whipping cream
3 tablespoons butter
1 tablespoon white wine vinegar
2 tablespoons grated orange peel
1 cup thinly sliced fresh basil leaves

Combine ginger and chilies in medium metal bowl.  Pour enough boiling water over to cover.  Let stand 15 minutes. 
Drain, reserving ¼ cup soaking liquid.  Transfer ginger, chilies and reserved soaking liquid to blender.  Puree until smooth.
Cook cabbage in large pot of boiling salted water 2 minutes.  Drain; rinse under cold water until cool.  Drain well.
Boil cream fraiche or whipping cream, butter and vinegar in large pot until slightly thickened, about 3 minutes.  Mix in chili puree. 
Add cabbage and orange peel; toss until heated through. Mix in basil.  Season with salt and pepper. Serves 10.

Green Beer
This recipe is from Wynola Pizza Express, located just outside of Julian, San Diego’s romantic mountain get-away. Read more.

16 ounces of golden Irish Lager Beer
4 drops of green food coloring

Chill the beer and the glass.
Pour the beer into the glass and add the food coloring.
Mix slightly and drink.

Irish Coffee
This recipe is from Wynola Pizza Express, located just outside of Julian, San Diego’s romantic mountain get-away. Read more.

Strong black coffee, freshly brewed
Brown Sugar
Irish Whiskey
Whipped Cream

The trick to Irish Coffee is to pour the Irish Whiskey into the coffee cup first.
Depending on the taste of the drinker, about 1 to 1 ½ ounces should be good.
Add 1 to 1 ½ teaspoons of brown sugar and mix.
Add hot coffee and float whipped cream on top.
Do not stir once you have added the whipped cream. Serve immediately.

Roasted Salmon with Carrots and Leeks
If Corned Beef and Cabbage doesn’t tempt your palate for St. Patrick’s Day, try fresh Salmon recipe from Teresa Johnson. Top it off with Irish Coffee and you have a perfect meal!

¼ cup olive oil
4 carrots, peeled, cut diagonally into
1/3 inch thick slices
3 leeks (white and pale green parts only) thinly sliced
1 small fennel bulb, trimmed, finely chopped
1 8-ounce bottle clam juice
½ cup dry white wine
2 bay leaves
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
10 3 to 6 ounce skinless salmon fillets
Fresh Tarragon sprigs

Preheat oven to 400 degrees. Heat oil in a heavy large pot over medium-high heat. 
Add carrots, leeks and fennel and sauté until beginning to soften, about 7 minutes. 
Add clam juice, wine and bay leaves and bring to simmer.  Mix in chopped herbs. 
Transfer mixture to large roasting pan.  Place fish atop vegetables.  Sprinkle with salt and pepper.  Roast fish until just opaque in center, about 12 minutes. Spoon cabbage onto plates; top with fish.  Using tongs, place carrots from pan alongside fish.  If desired, spoon some fennel mixture and pan juices atop fish.  Garnish with tarragon sprigs. Serves 10.

St. Pat's Anytime Potatoes
This Irish recipe is from Wynola Pizza Express, a wonderful restaurant known for their delicious wood-fired entrees. They are located just outside of Julian, San Diego’s romantic mountain get-away. Read more.

1 large onion, peeled and thinly sliced
1 green bell pepper, diced
4 cloves of garlic, chopped finely
2 tablespoons of butter
1 tablespoon of Olive Oil
4 medium potatoes, boiled and thinly sliced (For best results, the potatoes should be boiled the day before and refrigerated)
1/4 cup Grated Parmesan Cheese
Salt, pepper and spices to taste.

Heat the butter and oil in a skillet. When hot enough to sauté, add the onions, peppers and garlic and cook until lightly browned. Remove the mixture with a slotted spoon leaving the butter and oil behind. Add the sliced potatoes to the pan and brown on both sides. Add the onion mixture back the pan, gently toss and season. Serve warm with a sprinkle of Parmesan Cheese on the top.

St. Pat’s Quiche 
This recipe is from Wynola Pizza Express, a wonderful restaurant known for their delicious wood-fired entrees. They are located just outside of Julian, San Diego’s romantic mountain get-away. Read more.

10 slices of bread, cut into 1 inch cubes. (Tangy or savory breads work best)
1 ¾ cups of cooked corned beef, sliced
2 ¾ cups shredded cheese (Choose the cheese to go with the bread, but Swiss cheese is always good with Corned Beef)
6 eggs, lightly beaten
3 cups of milk

Season with pepper, and other spices you like, but go easy on the salt-remember you have corned beef in the mixture.
Grease a 13 x 9 baking dish and arrange the bread cubes on the bottom.
Put the slices of corned beef on top of the bread, then, sprinkle the cheese evenly over the whole thing.
Beat the eggs with the milk and spices, then, pour over the mixture.
You can pop it in the oven right then or for best results, cover tightly with foil and refrigerate over night.
Bake covered for 45 minutes at 350°. Uncover and bake 10-15 minutes more. Serve immediately.


St. Pat's Tipsy Cake
This is a great recipe. You can try different cake mixes, pudding mixes and liqueurs for different results. Just make sure the cake mix has no pudding in it and stick to 18 1/4 ounce package, and stick to instant pudding in the 4 ounce size. This recipe is from Wynola Pizza Express, located just outside of Julian, San Diego’s romantic mountain get-away. Read more.

1 package of Yellow Cake Mix (the kind without pudding in it) 18. 4oz. You can experiment with different cake mixes.
1 package of instant chocolate pudding mix 4 oz. You can try different pudding flavors
¾  cup vegetable oil
1/8 cup of water
3/8 cups Bailey's Irish Cream. You can try different liqueurs.
1/4 cup vodka
4 eggs

Preheat your oven to 350°. Mix the cake mix, the pudding mix, oil, water, vodka, Bailey's Irish Cream, and eggs in a bow and beat until very smooth.
Pour the mixture into a greased and floured bundt pan. Bake at 350° about 40 - 50 minutes until done.
Make sure to cool the cake completely before attempting to invert it on to a serving dish.
You can sauce it up by mixing a bit of powdered sugar with a little Bailey's Irish Cream and pouring it on top.