Perhaps you’ve seen the alluring “BACON” sign on Red Arrow Hwy in New Buffalo. But have you experienced the wonder of LOCAL? Today’s blog post comes courtesy of Pat and Ellie Mullins, our dear friends from the best sustainable food and meat shop in Southwest Michigan (maybe on the planet), LOCAL in New Buffalo. In celebration of St. Patrick’s Day–which happens to be Local’s one year anniversary–here are three of the Pat and Ellie’s favorite Irish recipes.
Be sure to stop by the shop in New Buffalo tomorrow between 10 a.m. and 6 p.m. to help them celebrate their anniversary!
2 tablespoons butter
¾ cup chopped onion
¼ cup flour
1½ cups stock and/or gravy
2 teaspoons ketchup
2 teaspoons chopped parsley
1 teaspoon thyme
Salt & pepper to taste
1 lb. cooked ground lamb (ground lamb available at LOCAL)
1 lb. mashed potatoes
Dollop o’ garlic butter
In a saucepan, melt the butter, add the onions and cook over low heat for 5 minutes. Add the flour and cook until it begins to color. Gradually add stock/gravy, stirring continuously to avoid lumps. Bring to a boil and skim the foam of the top. Add ketchup, parsley, thyme, salt & pepper and simmer for 5 minutes.
Add the cooked lamb to the sauce and bring to a boil for a few minutes. Transfer to a pie or casserole dish and cover with an even layer of mash potatoes. Score the potatoes with a fork and reheat in a preheated oven at 350 degrees for about 30 minutes. Garnish with garlic butter & enjoy!
Traditional Irish Bacon w/ Cabbage
(Makes 10-12 servings)
5 lbs thick cut Irish bacon, aka Rashers (available at LOCAL, made by yours truly–Pat Mullins)
1 head Savoy cabbage
4 tablespoons butter
Pepper to taste
Cover the bacon in cold water in a large pot and slowly bring to a boil. Cover and simmer the bacon for about 20 minutes for every 1lb.
Meanwhile, trim the outer leaves of the cabbage and cut the head into quarters, removing the core. Discard the outer leaves and the core. Slice the cabbage across the grain in thin shreds. When the bacon has about 20 minutes left to cook, add the shredded cabbage to the pot with the bacon. Stir and continue to boil gently.
Take the bacon out and strain the cabbage. (Save the broth for soup if you’d like). Add a lump of butter to the cabbage, season both with black pepper and serve with potatoes.
Ham & Hay
This recipe is also for a large group (16-20) and calls for a HUGE saucepan. If you can find one, it’s worth it. OR, you could cut the recipe and make a smaller portion in your largest saucepan…
Sweet-smelling organic hay
2 sprigs of thyme
1 teaspoon black peppercorns
1 teaspoon juniper berries
2 bay leaves
1 raw ham (unsmoked) about 10lbs
1 LARGE, deep saucepan with lid
Make a bed of hay in the base of a deep saucepan. Sprinkle with herbs and spices. Lay the ham on top. Tuck more hay around the sides and cover the top of the ham. Cover with cold water. Bring to a boil, then reduce the heat. Cover tightly and let simmer for 3 ½ – 4 hours. (When it’s cooked, a skewer should slide easily through the meat and the rind should life easily from the fat).
Remove the covering of hay. Transfer the ham onto a covering dish. Serve in slices with cabbage.