RECIPE: BELFAST (IRISH WHISKEY) LEMONADE

There are a lot of green drinks and beer drinks out there for St. Patrick's Day... The cocktail I came up with features Irish whiskey so that's plenty Irish in my book. Plus this recipe got a big thumbs up from the guys and the girls alike making it perfect for spring and summer BBQ's, lake parties, and yes, even wedding celebrations. Since Bushmills, my favorite Irish whiskey, is made close to the Irish city of Belfast, I named it Belfast Lemonade. I used just a little Limoncello to smooth out the cocktail, but it is very good without it if you want to keep your cost down.

IRISH WHISKEY LEMONADE

Makes 1

INGREDIENTS

4 ounces fresh lemonade (fresh squeezed lemon juice plus simple syrup to taste)

1 1/2 ounces Bushmills Irish Whiskey

1/2 ounce Limoncello

DIRECTIONS:

Mix and serve in a tall glass over ice. Garnish with a sprig of mint or a lemon wheel.

For a crowd:

Serves 15+ guests depending on serving size

INGREDIENTS

1 gallon fresh lemonade

1 bottle (750ml) Bushmills Irish Whiskey

2 cups Limoncello or other lemon liqueur

DIRECTIONS:

Add more or less whiskey to your taste. Mix ingredients in a large dispenser. Add lots of ice to the dispenser but also provide clean ice along side the dispenser because the drink tastes best served over ice. If it is a hot day, make sure to freeze lemonade and use that in place of the ice so you don't water down or dilute the drink. Add mint or lemon wheels to the dispenser to add some color and style to the presentation.

HOW-TO: CLEANING AND RE-SEASONING CAST IRON COOKWARE

HOW TO CLEAN AND PRESERVE YOUR CAST IRON

I am so fortunate to be in possession of some of my mother’s cast iron skillets, probably the most precious thing I own besides the tiny diamond engagement ring my father gave her when they married. I remember as a kid, on Sundays after church, standing on the wobbly kitchen stool beside the stove, hovering over that big cast iron Dutch oven, just waiting for my mom to signal for me to turn the fried chicken. The menu rarely changed: fried chicken, rice, gravy, biscuits, and English peas or string beans.

My collection has grown over the years… and because I have so much, I don’t use all of it like I should. That is the key to keeping your cast iron in perfect condition, my mom taught me.

Every winter, I find an afternoon to go through my collection of cast iron. I wash, dry, and oil it well, re-seasoning the pieces that need it. I’ve been asked many times how I do it---here’s the way I was taught (and a few tips from Lodge and Southern Living, too). Hope this helps you keep your treasured heirloom cast iron pieces in perfect condition to hand down to your own kids someday.

CLEANING CAST IRON

1. Always hand wash your cast iron with a very mild soap with a sponge or cloth. Never use harsh soap, a metal scrubber or rough scouring pad on cast iron unless you intend to re-season it.

2. If there is baked on food residue, place the warm pan under running water and use a plastic spatula to gently push the residue from the surface.

3. Dry immediately.

4. Apply a very light coat of vegetable oil (I use Crisco shortening). Wipe it onto the pan, making sure to get into the corners or curves of the pan.

5. Wipe the excess away using a lint-free cloth or towel. Paper towels leave a residue. You want a light coating of oil, not a sticky surface. The oil helps protect the pan from moisture.

WHAT TO DO WHEN YOU FIND RUST OR DISCOLORATION

1. Use a scouring pad to scour the rust from the pan.

2. Follow steps 1-3 above.

3. If the situation doesn’t improve, re-season the pan to restore it to its original condition.

RE-SEASONING CAST IRON

If food begins to stick to the surface of your cast iron or if you see a discoloration as shown on the image above on the cooking surface, you will need to re-season the piece. You may have to do this more than once to achieve a glossy, smooth black surface.

1. Preheat your oven to 400°F.

2. Clean the surface of the pan or piece with hot water and a stiff wire brush.
   

3. Rinse and dry completely using a lint-free cloth.

4. Add a thin coat of melted Crisco shortening (use a solid shortening only) to all of the inside and outside surfaces of the piece. Too much shortening will result in a sticky surface.

5. Place a sheet pan or piece of aluminum foil on the bottom rack of your oven.

6. Invert the pan and put it directly onto the top rack.

7. Bake for one hour and then turn the pan over. Turn the oven off and allow the oven and pan to cool completely before you remove it.

8. Repeat as necessary.

COMFORT FOOD RECIPE: A CLASSIC IRISH BEEF STEW

On St. Patrick’s Day, we’re all Irish… and during the cold winter months, we’re all usually craving food that is warm, comforting, and hearty and Irish Beef Stew recipe has all of those characteristics. It really could not be easier to make and it is also very affordable so it is the perfect recipe for a St. Paddy’s Day (or any) celebration. Traditionalists would say Irish stew would be made with lamb or mutton, neither of which are common ingredients in the USA so I make mine with beef.

Note: Add the carrots and potatoes later in the process so they don’t disintegrate totally during cooking, but you do want the potatoes to help thicken the stew as it cooks. For this reason, I add a few potatoes when I add the carrots and reserve the rest for the final 20 minutes of cooking time so they have some texture left.

IRISH BEEF STEW

INGREDIENTS

1/4 cup all-purpose flour

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

3 tablespoons olive oil

2 1/2 -3 pounds boneless chuck, cut into 2” cubes (you can use stew meat or ask the butcher to cut into cubes for you)

1 tablespoon garlic, minced

1 white onion, diced small

1 bottle Guinness lager

2-3 cups beef broth, depending on how thick you like your stew

1 tablespoon Worcestershire sauce

2 whole cloves

1 bay leaf

3 sprigs fresh thyme

3 sprigs fresh Italian parsley plus more for garnish

6 large carrots, peeled and cut into 2" pieces

4-5 Russet potatoes, peeled and cut into 2" cubes 

DIRECTIONS:

Tie the parsley and the thyme together in a bundle using kitchen twine to make it easy to remove. Set aside.

Add the flour, salt, pepper to a large zip top bag. Shake to combine. Add the meat to the bag and shake to coat all of the pieces evenly.

Add the olive oil to a Dutch oven and place over medium high heat. Once the oil is hot, add the contents of the bag to the pan and brown, turning the meat frequently to cook on all sides, about 10 minutes.

Add the onion and cook for approximately 3 minutes, stirring often. Once softened slightly, add the garlic and cook for 1-2 minutes more.

Deglaze the pan using the beer, scraping up the browned bits of flour from the pan as you go. Stir until you reach a smooth consistency. Once you do, add the beef broth, Worcestershire sauce, clove, thyme, and parsley.

Bring to a simmer.

Reduce the heat to medium-low. Check after 40 minutes. Stir gently and determine if you need to add more liquid. Add the carrots and a few potatoes. Cover and continue cooking.

After one hour, check again and add the remaining potatoes. You may need to add a bit more broth. Check the seasoning now and determine if you need more salt or pepper. Cook for an additional 20-30 minutes or until the carrots are fork tender.

When done, remove the cloves, thyme, parsley, and bay leaf. Serve over buttered wide egg noodles or with a toasted slice of crusty bread. Garnish with a bit of chopped parsley.

IRISH GUINNESS BEEF STEW RECIPE/MARTIE DUNCAN