St Patricks Shnockered Shandy Recipes
ST. PATTY MELT
If you think substituting braised greens for the patty is crazy, you're not alone, because that's what I thought. Then I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.
- Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.
- While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.
- Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.
- Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.
- Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.
Nutrition Facts : Calories 765 calories, Carbohydrate 56.8 g, Cholesterol 135.1 mg, Fat 49.6 g, Fiber 6.8 g, Protein 28.5 g, SaturatedFat 30.5 g, Sodium 1114.7 mg, Sugar 2.3 g
STOUT SHANDY
For a St. Patrick's Day salute with a bit more palate appeal than a pint of green beer, try this refreshing grapefruit-and-stout twist on a shandy.
Provided by Riley Wofford
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 1 shandy
Number Of Ingredients 3
Steps:
- In a pint glass, combine stout and soda. Garnish with a grapefruit slice and serve.
ST. PATRICK'S SHNOCKERED! SHANDY
At Oktoberfest, some of us had to drink these every other round, to pace ourselves for drinking from sunrise to sunset. The English have been making shandys since the 1600s. This version is from Eating Well magazine. If you prefer, you can substitute 1 1/2 cups ginger ale for the seltzer and frozen limeade.
Provided by FLKeysJen
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine seltzer, beer and limeade.
- Pour into glasses and garnish with lemon wedges.
Nutrition Facts : Calories 123.4, Sodium 44.6, Carbohydrate 18.3, Fiber 0.2, Sugar 11, Protein 0.9
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