corned beef cabbage Corned beef and cabbage by Bobby Flay and more celebrity St. Patrick's Day recipesSt. Patrick’s Day (March 17) isn’t all about drinking. Well, it’s mostly about drinking. But it is also a day to celebrate the gift to the world known as Irish cuisine which manages to make much of a few humble ingredients.

Below, we’ve combed the Internets for the best celebrity St. Patrick’s Day recipes so you, too, can eat like an Ireland-loving star on March 17.

Bobby Flay’s Corned Beef and Cabbage (Difficulty: Slightly more involved than the usual throwing of the titled ingredients into a pot.)

Spice Rubbed Cornbeef

Whole prepared corned beef (about 4 lbs)
Bobby Flay Spice Rub for Meat
1 pound bacon, cut into lardon
Canola oil
Whole grain mustard
Dijon mustard
Prepared horseradish
Chervil (garnish)

Rub corned beef with spice rub then set aside. Heat 1 tablespoon of oil in a large saut� pan over medium heat. Add bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Reserve for the cabbage.

Sear corned beef in the bacon fat until a crust forms, turn over and continue cooking until golden brown the remove. Let rest and thinly slice. Whisk together mustards, honey and horseradish.
Serve the corned beef with sauce on side and garnish with chervil.

Cabbage with Bacon, Roasted Shallots and Blue Cheese

1 head cooked cabbage
8 whole shallots
4 ounces blue cheese
1 tablespoon sugar
Canola oil
Salt and freshly ground black pepper
Rye bread, (sliced 1/4 inch thick slices)

Preheat oven to 350�F and place shallots on a sheet pan. Toss with a few tablespoons of oil and sugar. Season with salt and pepper. Roast in the oven, turn occasionally, until golden brown and caramelized. Toss with cabbage and heat through. Transfer to a platter and top with reserved bacon.

Place rye bread on baking sheet. Toast in oven until crisp on both sides. Top with blue cheese and bake until slightly melted. Serve bread with corned beef and cabbage.


Conan O’Brien’s (Alleged) Lamb Stew

2 c. diagonally sliced parsnips
2 c. diagonally sliced carrots
2 c. sliced onions
1 1/2 lbs. small white potatoes, each cut into quarters
1 1/2 tsp. dried thyme
2 lbs. boneless lamb stew meat
1 1/2 c. beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour
Salt and freshly ground black pepper

Preheat oven to 350� F. Spread half of vegetables in heavy 6 quart Dutch oven. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat and remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme. Add 4 cups water and broth. Cover and cook in oven 2 1/2 hours or until tender.

Transfer vegetables and meat to a bowl then cover to keep warm. Blend flour with remaining water in a cup. Stir into the hot liquid in the Dutch oven then heat to boiling on top of range. Boil for 1 minute then skim off fat. Return the meat and vegetables to the Dutch oven. Serves 6.


Roma Downey’s Irish Soda Bread

3 1/2 cups all-purpose flour
3 tablespoons granulated sugar
� cup raisins (optional)
1 tablespoon caraway seeds (optional)
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 egg
3 tablespoons melted butter

Stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt in a large bowl. In separate bowl, whisk together butter, buttermilk and egg. Pour over dry ingredients and stir until moistened. Turn out dough onto lightly floured surface. Knead lightly just until dough holds together. Place on greased baking sheet the flatten into 9-inch round. Score top into eights with a sharp knife. Bake in 375 degree F (190 degree C) oven for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool pan on rack for 5 minutes before serving. Serves 8.

Posted by:Liz Kelly Nelson