Perfect for March Madness Game Watching, these Shrimp Sliders are filled with fresh shrimp, lemon, panko bread crumbs, and Old Bay spice on slider brioche buns with Aioli sauce. We served them up with a side of oven-roasted duck fat potatoes.
5 tablespoons unsalted butter, divided
1 pound peeled and deveined raw large shrimp, cut into 1/2-inch pieces, divided
1 large egg
¾ cup panko bread crumbs
¼ cup finely chopped scallions
1 ¼ teaspoons kosher salt
½ teaspoon Old Bay Seasoning
½ teaspoon lemon zest,
1 tablespoon fresh lemon juice
½ cup Aioli Sauce (recipe follows)
1 tablespoon whole-grain mustard
12 Slider buns, split and toasted
12 small lettuce leaves
12 small Roma tomato slices
Place 3 tablespoons butter in a small sauce pan and melt. Remove from the heat and cool to room temperature. Add the melted butter, half of shrimp, and egg in bowl of a food processor. Pulse until finely chopped and mixture starts to clump together. Add to a large mixing bowl and gently stir into the shrimp mixture the panko, scallions, salt, Old Bay, lemon zest, 1 tablespoon lemon juice, and remaining shrimp. Shape mixture into 12 slider patties. Transfer patties to a parchment paper–lined baking sheet. Cover and refrigerate until firm, about 45-60 minutes.
Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 3 to 5 minutes per side. Spread the aioli evenly on cut sides of the toasted buns. Top bottom bun halves evenly with shrimp patties, lettuce, tomato slices, then top with the bun halves.
Quick Aioli Sauce
2 garlic cloves, finely chopped
¼ teaspoon kosher salt
½ cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper
Mix the garlic and salt in a small bowl until a paste forms. Whisk in mayonnaise, oil, and lemon juice. Season with salt and pepper to taste. Aioli can be made 1 day ahead. Keep covered and chilled.
Shepherd’s Pie is Irish comfort food at its best. Check out this recipe to make a batch for St.Patrick’s Day or any day you crave some comfort. This delicious recipe is filled with ground lamb, veggies, and herbs, all topped with buttery potatoes.
Ground lamb is the preferred meat, but you can substitute with ground beef. If you choose touse beef, be sure also to substitute beef stock for the chicken stock.
2 tablespoons grapeseed or canola oil
½ cup finely diced onion
¼ cup shredded carrot
Fresh ground pepper
1 tablespoon tomato paste
1 pound ground lamb or lean ground beef
2 tablespoons flour
1 cup chicken stock, or if using ground beef substitute with beef stock
1 tablespoon fresh mint, sliced thin
1 tablespoon fresh thyme leaves
½ cup fresh spring peas or frozen, thawed
Mashed Potato Topping (see recipe following)
Butter to grease the baking dish
¼ cup melted Irish butter
Heat one tablespoon of the oil in a 12” sauté pan over medium heat. Add the onion, carrot, and ½ teaspoon salt and ¼ teaspoon pepper. Cook, occasionally stirring, for 6 to 8 minutes, or until the vegetables begin to soften. Stir in the tomato paste, cooking until combined, about 1 minute. Transfer the vegetables to a bowl and set aside.
Heat the remaining tablespoon of oil in the same sauté pan over medium-high heat. Add the meat and cook, stirring often, until browned, 2 to 3 minutes. Sprinkle in the flour, reduce the heat to medium, and cook for 30 seconds; stir constantly. Slowly add the stock, stirring to deglaze the pan. Return the vegetables to the sauté pan, add the mint, thyme, and peas Reduce the heat to medium-low, cover, and simmer until the meat is tender about 20 minutes. Uncover the skillet and cook until thickened, about 5 minutes more. Taste and add any salt or pepper as needed.
Preheat the oven to 400 degrees. Butter an 8” x 8” square baking dish then add the meat mixture. Completely cover with the mashed potato topping (below). Pour the Irish Butter over the top the potatoes and lightly sprinkle with salt. Bake for 25-30 minutes or until the potatoes just start to brown. Makes six servings.
Mashed Potato Topping
2 large Yukon gold potatoes (about 2 pounds)
½ cup cream
¼ cup Irish butter
Fresh ground pepper
Peel the potatoes and cut into 2-inch cubes and place in a large pot. Add enough water to cover the potatoes. Cover the pot and bring to a boil. Reduce the heat and cook the potatoes until a small knife can easily pass through the largest potatoes, about 25-30 minutes. While the potatoes are cooking, in a small saucepan heat the cream and butter over low heat. When the potatoes are done, strain off all the water and return to the pan. Mash them while still hot and then add half the cream mixture. Continue to mash then add the remaining cream and mash until smooth but with a few small potato pieces here and there. Season the mashed potatoes with salt and pepper to taste.
Warm up from the snowy weather with this delicious pizza – layers of cheese, potatoes, and onions are topped with rosemary, and crushed red pepper. We baked the pizza to perfection before topping it with fresh parsley.
2 packages dry yeast
1 tablespoon of honey
3 tablespoons olive oil, plus extra to oil the pan
3 cups of bread flour, plus extra if needed
2 teaspoons kosher salt
3 cups grated monterey jack cheese
1 pound unpeeled small fingerling potatoes
6 garlic cloves
6 tablespoons olive oil
2 small red onions, sliced very thin
2 tablespoons chopped fresh rosemary
1 ½ teaspoons dried crushed red pepper
¼ cup chopped fresh parsley
To make your own pizza dough – use a stand mixer with a dough hook and combine the 1¼ cups of warm water (must be between 100-110 degrees for the yeast to bloom), yeast, honey, and 3 tablespoons of olive oil in the mixer work bowl. Allow the yeast to dissolve and bloom for about 5 minutes. Then add 3 cups of bread flour topped with 2 teaspoons kosher salt, and mix on medium low until combined.
You can’t beat the flavor of seasonal fall produce. Delicious Sweet Dumpling Squash baked and stuffed with a sausage and bread stuffing filled with cream and apple cider.
Two Sweet Dumpling squash
1 ½ teaspoons olive oil, plus more for drizzle
¼ pound bulk sweet or spicy Italian pork or chicken sausage
2 cups cubed bread
½ medium onion, finely chopped
½ celery stalk, chopped
1 ½ teaspoons finely chopped sage
Freshly ground pepper
1 large egg
¼ cup boiled cider
½ cup cream
Preheat the oven to 350°F. Cut the squash in half, clean out the seeds and strings and lightly salt the inside. Add a ¼ inch of water to a roasting pan and place the squash cut side down. Bake for 30 minutes.
While the squash cooks, heat 1 ½ teaspoons of olive oil in a large sauté pan over medium-high. Add the sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7–10 minutes. Add the bread cubes to a large bowl. Scrape the sausage into the bowl with the bread and toss.
Add the onions, celery, sage, and remaining olive oil in same sauté pan; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Scrape into bowl with bread and sausage.
In a bowl, whisk the egg, boiled cider, and cream until smooth and well combined, then pour over bread mixture. Season with salt and pepper.
After 30 minutes, remove the squash from the oven, turn over, cut side up. Drain out any excess water from the roasting pan. Fill the squash shells with the stuffing. Cover with nonstick foil, nonstick side down. Bake until a paring knife inserted into the center comes out hot, 20 minutes. Remove foil and bake 10 minutes longer. Drizzle with olive oil and serve.
Take advantage of grilling season and summer’s freshest vegetables to make a delicious pasta dish. Farm fresh veggies, grilled, and tossed with spaghetti then tossed with fresh herbs and Parmesan cheese.
1 pound ripe small sweet tomatoes, halved
½ pound asparagus, trimmed, tough ends removed
1 small zucchini, trimmed, cut into 1/2-inch rounds
1 baby eggplant, trimmed, cut into 1/2-inch rounds
½ large red bell pepper, stemmed, seeded, quartered
½ large yellow bell pepper, stemmed, seeded, quartered
1 large sweet onion, cut into 1/2-inch slices
1 teaspoon garlic powder
¼ cup extra-virgin olive oil
2 lemons, cut in half
2 large garlic cloves, skins remaining
12 ounces dried thick spaghetti
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 cup parmesan cheese
Prepare a gas or charcoal grill. Meanwhile, in a large bowl, toss the tomatoes, asparagus, zucchini, eggplant, red pepper, yellow pepper and onion with 3 tablespoons of the olive oil, garlic powder, and a couple generous pinches of salt and pepper.
Put the vegetables on the grill in a single layer. Grill the tomatoes; skin side down, without turning until their skins have darkened and their flesh is soft. Grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. When cooked, add the tomatoes to a blender container. Transfer the remaining vegetables to another medium bowl and let cool briefly. Grill the lemons, cut side down only, for 5 minutes. Squeeze the lemon juice into the blender; discard the peels. Grill the garlic cloves, with skins remaining for 5 minutes. Peel and add to the blender.
When cool enough to handle, dice the zucchini, eggplant, bell peppers, and onion. Cut the asparagus into 1” pieces. Cover and keep warm. Add 1 tablespoon of olive oil to the blender with the tomatoes and garlic; process until smooth.
Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water according to the package directions for al dente. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.
Using the sauce from the blender, toss with the pasta. If the sauce needs to be thinned, use a small amount of the reserved pasta water. Place the pasta in warmed bowls and top with the vegetables, the fresh basil and oregano, a sprinkle of cheese, and serve. Makes 4 servings.
Luscious pan-seared scallops, served over an easy baby turnip puree, with fresh oven-roasted corn, and garnished with watercress and chives.
For the turnip puree
1 tablespoon of olive oil
1 shallot, minced
¼ cup of white wine
2 cups baby turnips, quartered
Freshly ground white pepper
For the lemon cream sauce
¼ cup white wine
½ shallot minced
½ cup butter, cut into pieces
1 tablespoon lemon zest
1 tablespoon lemon juice
¼ cup whipping cream
For the scallops:
2 tablespoons olive oil
12 large sea scallops
Freshly ground white pepper
Roasted corn planks:
2 ears of corm
1 tablespoon of thinly sliced chives
Roasted Corn planks
To prepare the puree:
Heat a saucepan over medium heat, add the shallot, and sauté until it begins to just start to brown. Add the wine and simmer until the liquid is almost completely reduced. Add the turnips and simmer until the turnips are tender but not falling apart, and a knife inserts easily into a turnip. Transfer to a blender and puree until smooth. Season to taste with salt and pepper.
To prepare the corn:
Preheat the oven to 350˚F. Remove the husks, drizzle with the olive oil and place on a cookie sheet. Place in the oven and bake for 20 minutes. Remove and cool. Slice off the cob and set aside.
To prepare the lemon sauce:
In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 1 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream, zest and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
To prepare the scallops:
In a large sauté pan, heat the olive oil until smoking. Season the scallops with salt and white pepper and place in the fat. When the scallops are golden brown and release easily from the pan, two to three minutes, flip them over and cook one more minute and remove the pan from the heat. Let the scallops sit in the pan off the heat for one minute.
Spoon 1⁄4 cup of the turnip puree on each of four individual plates. Top with the scallops and drizzle with the lemon cream sauce. Garnish with corn, chives and the bacon, and fresh watercress.