Irish Gourmet Night

We had Irish Gourmet night last week and many thought it was better than Mediterranean night. We had 13 again this time with an assortment of dishes. Becki and John brought "Sheep dip" (with sheep's milk cheese, pine nuts, dill, etc) and Irish Rye soda bread. Adrienne and Paul brought a tray of salmon & cream cheese on rye with Guiness and Bailey's for coffee. Kelly and Glen brought corned beef and cabbage cooked the old fashioned way. Erin and Jim made a family recipe of Irish soda bread and some whiskey. Julia made a dessert with oats and apples topped with heavy cream. Dollye and Walker made sauteed Kale w/ bacon and apple "crumble". Tony and Mandy came after dinner (they had already eaten). April's gourmet night is at Becki and John's house and will be Mexican. May's will be at Kelly and Glen's new home and is American.
Here's the recipe I used...


Sauteed Kale with Irish Bacon Recipe courtesy Emeril Lagasse, 2003

6 rashers Irish bacon, chopped
2 small spring onions, chopped
2 cloves garlic, chopped
1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
2 tablespoons Irish butter
1/2 cup chicken stock
1/4 cup heavy cream
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper

In a large saute pan, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the pan.
Return the pan to medium-high heat. Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes. Add the damp kale and stir to combine. Add the stock and stir. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is tender, about 5 minutes. Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender. Add the bacon and adjust the seasoning, to taste.

Serve hot.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating:

Episode#: EM1G06
Copyright © 2006 Television Food Network, G.P., All Rights Reserved