Seasonal St. Patrick’s Day Recipes

Sport some green from the garden on your dinner table with these mouthwatering St. Patty's Day recipes.
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st patrick's day 3

st patrick's day 3

Photo by: Image by Day Le/Delicatessen

Image by Day Le/Delicatessen

Skip the mashed potatoes and make potato chips with pan-roasted onion dip on the side. 

Corned beef doesn’t grow on trees, but there are still plenty of ways to work the garden into a St. Patrick’s Day celebration. From charred Brussels sprouts and collard green marmalade to potato chips with onion dip, these delicious, seasonal dishes will put some green on the table and in your mouth.

Charred Brussels Sprouts And Pearl Onions

At Delicatessen in New York City, executive chef/partner Michael Ferraro combines charred Brussels sprouts with caramelized pearl onions for a great green dish full of texture, flavor and super seasonal ingredients.

Serves 2-4

  • 1 pint Brussels sprouts
  • 1 tablespoon shallot, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon fresh thyme, chopped
  • ½ cup pearl onions
  • 1 tablespoon olive oil
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons vegetable stock
  • 1 teaspoon butter
  • Salt and pepper

Preheat oven to 350 degrees F. Trim the sprout bottoms, remove outer leaves and cut down the middle. Toss with extra virgin olive oil, garlic, shallots, fresh thyme, salt and pepper. Spread out as a single layer on a baking sheet. Place into oven for 25 minutes, until sprouts are charred and tender.

Peel outer layer of pearl onions. In a sauté pan heated to medium, add olive oil. Add in pearl onions and allow them to caramelize, about 10 minutes. Deglaze with vegetable stock, add butter and season with salt and pepper.

Combine the Brussels sprouts with pearl onions, toss and serve.

Though collard greens have a reputation for being bitter, Cory Bahr, executive chef and owner of Restaurant Cotton in Monroe, Louisiana, thinks they’re perfect for a savory marmalade. “Just like making a traditional marmalade, adding a combination of sugar and vinegar removes the inherent bitterness of these collards,” he says. “When I’m not spreading this on some tasty pork, I’m usually reaching for a hot buttermilk biscuit—it’s the north Delta way!” 

Collard Green Marmalade

Yields 1 quart

  • 1 bunch collard greens, washed, stems removed and rough chopped
  • 1 tablespoon mustard seeds
  • 2 yellow onions, medium, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 jalapeno, seeds removed, thinly sliced
  • ½ cup bacon, rough chopped (10-12 slices)
  • 1 teaspoon red pepper flakes
  • 1 ½ cups sugar
  • 1 ½ cups water
  • 1 ½ cups apple cider vinegar
  • Salt and pepper to taste

Render bacon and remove and drain on paper towel, leaving bacon fat in skillet or pan. Add onions to bacon fat and lightly caramelize, about 5-7 minutes on medium high heat. 

Add mustard seeds, red pepper flakes, garlic, and jalapeno. Continue cooking for about 3 minutes. Then toss is chopped collard greens and combine. Add sugar, water and apple cider vinegar and reduce until you get a thickened syrupy consistency.

Let cool and store in refrigerator in a tightly-sealed container for up to one month or follow standard procedures for canning and preserving.

What could be more Irish than potatoes? Steven Marsella, executive chef of Heritage Grill in Metarie, Louisiana, puts a Creole spin on these sliced spuds and serves them with a creamy dip made with fresh onions.

Spicy Potato Chips with Pan-Roasted Onion Dip

Yields 2-4 servings

  • 2 pounds Russet potatoes, washed
  • 1 quart peanut oil
  • 2 teaspoons fine sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon onion powder
  • 1/8 teaspoon cayenne pepper

Blend sea salt, pepper, paprika, granulated garlic, onion powder and cayenne pepper in a bowl. Thinly slice potatoes and put them in cold water to prevent them from turning brown.

Line a baking sheet with a paper towel. Place peanut oil in a heavy duty sauce pot or skillet so oil is at least 2 inches from the bottom. Using a thermometer, heat oil to 300 degrees F. Carefully place enough potato slices in the oil so they are in one layer and not overlapping.

Using a wire skimmer or slotted spoon, gently move the potatoes around in order for them to cook evenly. When they start to lightly brown, turn them over. When golden brown, carefully remove them to your paper towel-lined baking sheet. Transfer them to your mixing bowl and add a pinch of the spice mix.

Check the temperature of the oil before continuing to fry. You want to start at 300 degrees before each batch.

Pan-Roasted Onion Dip

  • 2 cups sour cream
  • 1 cup onion, small dice
  • 2 tablespoons canola oil
  • Salt and pepper to taste

Heat canola oil over medium-high heat in a skillet, add onions and stir. Cook onions until they begin to brown. 

Transfer skillet to a 375-degree oven and roast for 15 minutes until they are browned. Remove and cool to room temperature. Add onions to sour cream and season with salt and pepper to taste.

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