For this year’s St. Patrick’s Day on March 17th, 2013, I had the honor of hosting a small ‘soiree’ that brought together new friends, great assortment of foods, and even shots of Jameson Irish Whiskey
Known as an Irish religious feast day, we couldn’t help but serve various types of good eats; so we made it a potluck! From stout beer cupcakes (with a whiskey chocolate ganache center and Irish cream frosting) to homemade pizza, I think everyone went home with a happy belly. Throw in some green and it’s St. Paddy’s Day, right?! (Check out paddynotpatty.com, thanks Kari!)
A special guest who attended was local artist and sculptor, James Kelsey. A peak into our conversations include topics like local music and art gatherings, or lack thereof. A lot of inspiration and admiration was tossed around. Check out James’s work on jameskelseystudios.com.
With everyone smiling, munching, drinking, and even sitting around a fire, I’d say the night was a success. This concludes that in order to throw a successful St. Paddy’s Day, you need: 1.) Food 2.) Drinks and 3.) Green. Also, here’s a list of Irish slangs, so what are ye waiting for? Don’t be a gobshite and up the yard!
Made with Colby and Cheddar cheese, these sandwiches are meatless, yet hearty! For more flavor, I added grilled onions and garlic. Another flavor trick is using mayo instead of butter or oil to spread on the bread before toasting it. Served with blanched broccoli, this sandwich was a simple and satisfying meal. A fun luncheon idea would be to let guests choose from their choices of cheeses and vegetables… so many varieties!
One of the best ways to make any grilled sandwiches would be to use a Panini press. Don’t have one? Don’t fear! Use a heavy pot or pan to press the sandwich on a stove top. After a few minutes on medium heat, you can flip the sandwich to cook the other side and that’s it!
This is the style I would use to make someone breakfast in bed for a special occasion. And it’s easy!
Non-stick cooking spray
6 slices of white bread, with crusts cut off
Bacon (or Ham)
Salt and pepper
Shredded cheddar and Colby cheese for garnish
Béchamel (cheese sauce):
Milk (I used whole)
some grated Parmesan cheese
For the Bacon:
Preheat oven to 425° F.
Cut bacon pieces in half and place flat on baking dish. Bake until almost crispy (usually under 10 minutes).
For Béchamel cheese sauce:
In a pan, melt butter and mix with equal parts flour to make a roux. Make it a little thicker than usual. Add milk and stir constantly. Then add some grated Parmesan cheese to taste, not much, we’re not making an Alfredo Sauce. Add salt and pepper.
Turn oven to down to 350°s F.
Cut edges off the bread and flatten with a rolling pin.
Brush melted butter around the edges and corners. Today, I didn’t have a brush so I drizzled the butter on with a spoon.
Spray a muffin pan with non-stick spray. While folding the edges to fit, place the bread slices in. Press the inside down slightly to mold it in.
Place one bacon piece in each mold.
Crack open the eggs over a bowl and get rid of a little of the egg whites. The entire egg would over-flow in the mold. Place egg on top of bacon. Sprinkle with salt and pepper.
Using a spoon, pour on the cheese sauce to each one. Bake for 15 minutes if you want your eggs over-easy and 17 – 18 minutes for more well done.
Sprinkle on shredded cheddar cheese for added color and garnish.