Kathy’s Secret Place Cocktails

• 1 1/2 oz Dark Rum
• 1/2 oz Cherry Brandy
• 2 tsp Dark Creme de Cacao
• 4 oz Cold Coffee
• Crushed Ice

Pour all of the ingredients into an Irish coffee glass filled with crushed ice. Stir well.

Irish Cream Chocolate Mousse

Ingredients

• 6 eggs, separated
• 1/2 cup white sugar
• 1 cup chilled heavy cream
• 3 1/2 tablespoons Irish cream liqueur
• 8 ounces chocolate, chopped

Directions

1. In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
2. With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
3. In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

Irish Tacos

Ingredients

• 2 cups plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro
• 1 pinch cayenne pepper, or to taste
• salt to taste
• 1 1/2 cups shredded corned beef
• 8 (10 inch) flour tortillas
• 1 pound prepared coleslaw

Directions

1. Mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth.
2. Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.

Guinness Brownies

• 4 eggs
• 3/4 Cup sugar
• 8 oz. bittersweet chocolate (chopped so it melts better)
• 4 oz. white chocolate (chopped so it melts better)
• 6 Tbsp. unsalted butter
• 3/4 Cups all-purpose flour
• 3/4 Cup baking cocoa
• 1 1/4 Cups Guinness stout
• Powdered sugar for dusting

Preheat the oven to 375° 

 Butter an 8-inch-square pan. Mix eggs and sugar. Beat until light and fluffy. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Slowly add the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness. Pour into the baking pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out almost clean.

Remove from the oven and let cool on a wire rack. To serve the brownies dust with powdered sugar.

Potatoes O’Brien

Ingredients

• 6 large russet (baking) potatoes
• 1 large green bell pepper, cut into 1/2-inch dice
• 1 large red bell pepper, cut into 1/2-inch dice
• 1 large onion, cut into 1/2-inch dice
• 1/4 cup vegetable oil

Directions

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.
2. Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer.
3. To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

Beer Battered Broccoli

• 4 Cups Broccoli Florets
• 1 Cup of Beer (any brand)
• 1 Cup of Flour
• 1/4 Cup of Parsley
• 1/8 tsp salt

Whisk beer, flour, parsley and salt together and let the batter set for 1 hour. Dip the broccoli florets  in the batter and fry at 375 degrees for approximately 2 minutes or until golden brown. Drain on paper towels. Tastes great served up with sour cream!

Corned Beef and Cabbage

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Horseradish Cream Sauce

• 1/4 cup mayonnaise
• 1/2 cup prepared horseradish
• 2 tablespoons Dijon mustard
• 3/4 cup heavy cream, whipped to soft peaks
• 1 pinch white sugar, or to taste
• salt and black pepper to taste

Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.

Champ – Irish Potatoes

• 4 pounds potatoes, peeled and cubed
• 1/2 pound green onions (scallions), chopped
• 1 cup milk
• 2 teaspoon salt
• 4 ounces butter

1. Boil the potatoes until cooked.
2. Simmer the green onions in milk for about 5 mins.
3. Drain potatoes and mash.
4. Add the hot milk and scallions, salt, pepper and half the butter and mix.

Irish Car Bomb

• 3/4 fluid ounce Irish Whiskey
• 3/4 fluid ounce Irish Cream Liqueur
• 6 fluid ounces Irish Stout Beer

1. Fill a shot glass with half Irish whiskey and half Irish cream. Pour Irish stout beer into a pint glass. Drop in the shot glass and drink entire contents at once.