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Category: Irish

IRISH ROUND-UP + bonus recipe

IRISH ROUND-UP + bonus recipe

Follow my blog with Bloglovin Happy March to you all, Galley Peeps.  For most of us in the northern parts of the world it’s a month we all look forward to, regardless if we’ve had our last snow fall or not.  We know that gradually those dark winter days will turn into days that are longer and longer, warmer and warmer. Several birthdays to celebrate including my own this month…I try to pretend it doesn’t exist but it seems to…

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GUINNESS CHOCOLATE CAKE

GUINNESS CHOCOLATE CAKE

I’m chanelling my Irish roots today.  Some tasty Irish Whiskey Baby Back Ribs (recipe here) are crisping on the grill as I write this and some delicious Colcannon (recipe here) has been prepared ahead and kept warm while I whip up a little deliciousness for dessert But since life is uncertain, we had dessert first.  Two whole slices.  Shameful but oh so good. So richly chocolatey.  So moist. I’ve had this recipe stashed in my database for a long time…

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IRISH WHISKEY GRILLED BABY BACK RIBS

IRISH WHISKEY GRILLED BABY BACK RIBS

This one is far too good not to share.  You could use your own fave barbecue sauce but if you don’t mind simmering up this amazing mixture of tangy spicy rich thick sauce, please do feel free to use over and over and over again.  At the beginning of each season I make up a batch and bring it onboard.  Two cups of this sauce goes a long way, keeps well refrigerated and is great slapped on not only ribs…

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GALLEY KAT IRISH CREAM

GALLEY KAT IRISH CREAM

I’ve been a very very bad Kat!  Having an addictive personallity means there are some things I just don’t keep on hand. Sea Salt and Black Pepper Chips for one.  Another, which I refuse to buy any more is Irish Cream Liqueur.  I won’t mention any particular brand.  They are all the same and all evil.  Just thinking about them makes my belly ache…they are that rich, and that good! We have been invited to a Saint Patrick’s Day celebration…

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DUBLIN CODDLE

DUBLIN CODDLE

Saint Patrick’s Day celebrations don’t have to come with raucous pubbing and green beer.  This year we are keeping it quiet, getting our Irish on with a few friends and filling our bellies with a simple warming soup made with a splash of good Irish beer. DUBLIN CODDLE 6 servings what you will need 1 lb pork sausage, cut into 1″ pieces 3-4 slices bacon, cut into 1″ pieces 1 cup chopped onion 2 lb baby potatoes, quartered 3 carrots, cut…

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REUBEN PIZZA

REUBEN PIZZA

Have any corned beef left from your Saint Patrick’s Day feast? Well Galley Kat has another good one for you! It’s Irish Italian Jewish fusion and I think the Swiss may have played a part in it too… REUBEN PIZZA 2 cooked pizza crusts (about 10″-12″ each) Russian dressing (see Galley Kat Notes below) sprinkling of caraway seeds (optional) 2 cups corned beef, pastrami or smoked meat 2 cups sauerkraut 2 cups shredded Swiss cheese Spread 1/2 of Russian dressing…

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CORNED BEEF TACOS with GUINNESS DIPPING SAUCE

CORNED BEEF TACOS with GUINNESS DIPPING SAUCE

How about a little Mexican Irish Fusion?… Tacos and Corned Beef?… …with a little Guinnes Dipping Sauce on the side? “Pourquoi pas?!” I say with my best French accent. …an interesting way to use up some of that corned beef from yesterday’s Saint Patrick’s Day Corned Beef and Cabbage feast… Have I peeked your interest? Well just take a look at this following recipe… It may seem like a strange combination of ingredients, and I must admit I was sceptical…

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IRISH FISH STEW

IRISH FISH STEW

Will this Canadian winter never end? I so want to create some great grilling summer recipes, but here it is another snowy day and just 4 days until spring. So for those of you waiting for this part of the globe to warm, here is a soul-and-tummy-warming fish stew for you. It’s easy and quick to prepare and most of the ingredients can be kept onboard (aside from the fresh fish). I always keep a few tins of baby clams…

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GUINNESS SHEPHERD’S PIE

GUINNESS SHEPHERD’S PIE

Every time I make shepherd’s pie it’s different. That’s the beauty of this dish. Sometimes I use ground up leftover roast beef and gravy, sometimes ground lamb. For our onboard, tiny galley life it’s easier when I use leftovers as I can make extra mashed potatoes one night and use them to top the pie the next night – economy of efforts. Today I decided to go all-out Irish and make the potato topping a mixture of mashed parsnips, potatoes…

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CAPTAIN COOKS: GUINNESS MAPLE GLAZED SALMON

CAPTAIN COOKS: GUINNESS MAPLE GLAZED SALMON

He’s done it again! Tonight my Captain transformed a piece of salmon into a meal that burst with flavour at every bite… …just a few simple ingredients… …a healthy sprinkling of sea salt and pepper… …and heated grill…   …each side slathered with the sauce…   GUINNESS MAPLE GLAZED SALMON 1/2 cup Guinness 1/4 cup maple syrup 2 tbsp Bragg seasoning (or soya sauce) 1 tsp Dijon mustard (Captain says it HAS to be Maille) sea salt and pepper salmon…

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