Tis the St. Patty's Day season.
Tonight's party contained goodies from all over Ireland (or well at least paid homage to some sort of green, alcoholic, rich goodness). What did I make for the first time ever?? Bangers and Mash and Pub Cheese Spread. - Do I have photos? No. Was it better than writing my thesis? YES.
Bangers and Mash
2 - beef kielbasa rings
1 - head of garlic
1 - onion
1 - stick of butter
1 - bottle of guinness
5 - large red potatoes
1 - cup of heavy cream
1/2 - stick butter
Easiest to do it in this mash and bangers order
1) fill one large pot 3/4 way, put on high heat.
2) peel potatoes and cut in 8ths (smaller the better, the faster they cook) put in water - let boil
3) set up your NINJA (blender) and small dutch oven.
4) peel / skin onion and garlic throw it in the ninja on "blend"
5) cut up butter throw it in the dutch oven to melt
6) stop ninja - empty into melted butter - cook til brown
7) open bottle of guinness, take a sip [gag since you don't like Guinness] (stir potatos that should be now on a slow rolling boil). once onions and garlic have browned slowly pour beer in slowly. let boil down until it has slightly thickened
8) while boiling beer down, cut up the two sausage rings (do it on an angle so that it will soak up the "gravy" better to infuse more flavor
9) put cut sausage into dutch oven, cover and let simmer
10) potatoes should be done, drain them let sit a bit
11) set up your NINJA (processor) put 1/2 stick of butter cut up in bottom, put potatoes in blender
12) uncover and stir sausage - leave uncovered
13) stop blender add 1/2 cup of heavy cream blend more
14) stop and add salt and 1/2 cup of heavy cream blend to completely smooth
15) put liner in crock pot and throw the done potatoes in for warming
16) the sausage "gravy" should have thickened by now, creating a nice little caramelization and crisp on the skin - you will have to soak your dutch oven after this exercise the mix will be stuck on the bottom of the pan
17) put them in the crock pot to keep warm
NOW start:
Pub Cheese Spread
3 - tablespoon of butter
3 - tablespoon of flour
1 - cup of beer -- I used Heineken Light [I didn't particularly care for it, but it was all I had.]
1/2 - cup of milk
2 - teaspoons of roasted garlic powder (Williams & Sonomas is what I used)
1/2 - teaspoon of dry mustard
1/4 - teaspoon of worcestershire sauce
1 - cup of LONGHORN colby cheese (Queso de papa) shredded
1 - cup of white sharp cheddar
1 - cup of monterey jack
2 - tablespoons of cream cheese
1 - teaspoon cayenne pepper
salt & pepper to taste
On medium low, melt butter, whisk in flour - stir until very smooth.
Slowly add in beer and milk --- do not let the foam get out of control it will burn and add a gross taste.
Add garlic, mustard, worcestershire sauce, and cream cheese - whisk until dissolved.
Add slowly one cheese at a time, stirring each until melted completely
Add cayenne, salt & pepper
EAT YOUR HEART OUT.... you can eat the dip / spread warm or cold. I liked it both ways (but still wished I had used a different beer to add a little different flavor, probably something more flavorful)
Tonight's party contained goodies from all over Ireland (or well at least paid homage to some sort of green, alcoholic, rich goodness). What did I make for the first time ever?? Bangers and Mash and Pub Cheese Spread. - Do I have photos? No. Was it better than writing my thesis? YES.
Bangers and Mash
2 - beef kielbasa rings
1 - head of garlic
1 - onion
1 - stick of butter
1 - bottle of guinness
5 - large red potatoes
1 - cup of heavy cream
1/2 - stick butter
Easiest to do it in this mash and bangers order
1) fill one large pot 3/4 way, put on high heat.
2) peel potatoes and cut in 8ths (smaller the better, the faster they cook) put in water - let boil
3) set up your NINJA (blender) and small dutch oven.
4) peel / skin onion and garlic throw it in the ninja on "blend"
5) cut up butter throw it in the dutch oven to melt
6) stop ninja - empty into melted butter - cook til brown
7) open bottle of guinness, take a sip [gag since you don't like Guinness] (stir potatos that should be now on a slow rolling boil). once onions and garlic have browned slowly pour beer in slowly. let boil down until it has slightly thickened
8) while boiling beer down, cut up the two sausage rings (do it on an angle so that it will soak up the "gravy" better to infuse more flavor
9) put cut sausage into dutch oven, cover and let simmer
10) potatoes should be done, drain them let sit a bit
11) set up your NINJA (processor) put 1/2 stick of butter cut up in bottom, put potatoes in blender
12) uncover and stir sausage - leave uncovered
13) stop blender add 1/2 cup of heavy cream blend more
14) stop and add salt and 1/2 cup of heavy cream blend to completely smooth
15) put liner in crock pot and throw the done potatoes in for warming
16) the sausage "gravy" should have thickened by now, creating a nice little caramelization and crisp on the skin - you will have to soak your dutch oven after this exercise the mix will be stuck on the bottom of the pan
17) put them in the crock pot to keep warm
NOW start:
Pub Cheese Spread
3 - tablespoon of butter
3 - tablespoon of flour
1 - cup of beer -- I used Heineken Light [I didn't particularly care for it, but it was all I had.]
1/2 - cup of milk
2 - teaspoons of roasted garlic powder (Williams & Sonomas is what I used)
1/2 - teaspoon of dry mustard
1/4 - teaspoon of worcestershire sauce
1 - cup of LONGHORN colby cheese (Queso de papa) shredded
1 - cup of white sharp cheddar
1 - cup of monterey jack
2 - tablespoons of cream cheese
1 - teaspoon cayenne pepper
salt & pepper to taste
On medium low, melt butter, whisk in flour - stir until very smooth.
Slowly add in beer and milk --- do not let the foam get out of control it will burn and add a gross taste.
Add garlic, mustard, worcestershire sauce, and cream cheese - whisk until dissolved.
Add slowly one cheese at a time, stirring each until melted completely
Add cayenne, salt & pepper
EAT YOUR HEART OUT.... you can eat the dip / spread warm or cold. I liked it both ways (but still wished I had used a different beer to add a little different flavor, probably something more flavorful)
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