There are no recipes, only showing off. This year for St. Patrick’s Day, I spent the day and night with one of my best friends and her family, who I am happy to also consider my friends. We started the day with shots of Bailey’s. Her mother made corned beef, cabbage, and red potatoes all served with mustard.
We slathered salty, room-temperature butter on homemade Irish soda bread, and then we enjoyed Irish-themed goodies from Betty Bakery.
I have some great friends.
Being that it was just St. Patty’s Day, is it wrong to write about Scotch Eggs? Yes? Then I don’t wanna be right. This dish is fairly straight forward, but requires just a bit of time, patience, and a gentle touch.
Start by making the eggs, which should be cooked just shy of hard-boiled (in a pot, cover eggs with cold water and bring to a boil. Turn the heat off, cover the pot, and cook for 9 minutes. Remove the eggs, run under cold water, peel). Sprinkle the eggs withS & P and encase each egg in bulk sausage (also seasoned gently with S & P).
Roll the balls (hehe) in flour, then beaten eggs, and finally breadcrumbs (seasoned however you like). Fry in canola oil, using one ball (hehe) as a tester, making sure the sausage is cooked through. Drain on a paper towel and sprinkle a bit more salt right when they come out of the oil.
Scotch eggs can be dipped in mustard and served with little more than a simple, fresh salad.
eating in your underwear 