PNW Connection

Back to Blog
Blog Teaser Image

Celebrate St. Paddy’s Day Ivar’s Style

Share:

St. Patrick’s Day is around the corner and if you’re looking for something to cook up for friends and family, Keep Clam because the luck of the Irish is on your side. We’re sharing some of our favorite recipes that you could prepare at home for the holiday. From the simple yet delicious celery root and Yukon potato hash to a roasted lamb loin with Yorkshire pudding and Guinness bacon glaze, and even a cocktail to pair, these dishes are sure to float your boat!

 

 

Ivar’s Roasted Celery Root and Yukon Potato Hash

Serves 4

Ingredients:  

  • 1 medium (about 1 lb) celery root, peeled and cut into 1-inch cubes
  • 1/2 lb Yukon Gold potatoes, cut into eighths
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 Walla Walla or other sweet onion, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper  

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Toss the celery root and potatoes with 2 tablespoons of the oil and season to taste with salt and pepper. Spread in a single layer on a baking sheet and roast, turning once or twice, for 45 minutes, or until tender and brown.
  3. Toss the onion with another tablespoon of the oil, season to taste with salt and pepper and add it to the pan with the other vegetables, turning to blend them all together. Roast until all the vegetables are tender and browned, about 20 minutes more.
  4. Combine all the vegetables in a large bowl with the parsley and the remaining tablespoon of oil and serve. 

Ivar’s Roasted Lamb Loin, Yorkshire Pudding and Guinness Bacon Glaze

Serves 4 to 6 

Ingredients: 

  • For the roasted lamb loin:
  • 4 tsbp olive oil, divided
  • 2 tsbp minced garlic
  • 1 tsbp lemon pepper, divided
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 3 1/2 lbs boneless lamb loin
  • Butcher’s twine 

For the Yorkshire pudding: 

  • 12 fl oz vegetable oil
  • 8 oz all-purpose flour
  • 1 tsp salt
  • 6 whole eggs
  • 16 fl oz whole milk
  • 3 oz whole butter, melted 

For the Guinness bacon glaze:

  • 6 slices of bacon, diced
  • 1 yellow onion, diced
  • 1/4 cup orange juice
  • 1 cup Guinness Beer
  • 1 tbsp garlic, minced
  • 2 tbsp maple syrup
  • 1/2 tsp Dijon mustard
  • 1 tbsp water
  • 1 tbsp cornstarch
  • 1/2 fresh rosemary, minced 

Instructions:

For the roasted lamb loin:

  1. Rub boneless lamb loin with 2 tablespoons of olive oil, garlic and seasonings. Tie with butcher’s twine at 2 inch intervals.
  2. In a saute pan, heat 2 tablespoons of olive oil and sear lamb on all sides.
  3. Place on rack in roasting pan and roast in 325 degrees F oven to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees F.

For the Yorkshire Pudding:

  1. Into a large bowl, sift the flour and salt together. In a separate bowl, whisk together the eggs, milk and butter. Pour the liquid ingredients into the dry ingredients and whip until smooth.
  2. Place 20, 4-ounce greased popover tins on a sheet pan and drop 1/2 fluid ounce of vegetable oil in the bottom of each popover tin. Place the popover tins in a 425 degrees F oven until the oil smokes.
  3. Remove the popover tins from the oven and fill each approximately 2/3 full with batter. Bake at 425 degrees F for 20 minutes without opening the oven door. After 20 minutes, lower the heat to 375 degrees F and bake for approximately 10 more minutes.
  4. Remove the popovers from the oven, unmold and serve. 

For the Guinness bacon glaze:

  1. In a sauté pan, render bacon until crisp. Set aside.
  2. In another pan, take 2 tablespoons of bacon fat and caramelize onions. Add garlic in for the last 3 minutes of caramelizing. Set aside with crisp bacon.
  3. Deglaze pan with Guinness beer. Add orange juice, maple syrup, Dijon mustard and bring to a simmer. Combine water and cornstarch to thicken the glaze.
  4. Add crisp bacon, caramelized onions and rosemary and serve.  

Ivar’s Drunken Leprechaun

Ingredients

  1. 1.5 oz Jolly Rancher apple-infused vodka
  2. 1 oz Midori
  3. .25 oz Peach Schnapps
  4. 1 oz sour
  5. Lemon for garnish 

Instructions:

  1. Combine all ingredients in martini shaker and shake. Strain into martini glass.
  2. Garnish with long lemon twist. 

Of course, if you aren’t looking to make a meal yourself, visit us on St. Patrick’s Day to see what we have cooking up. It may not be a pot o’ gold at the end of a rainbow, but it sure is close to one!