potluck of the irish - stainless steel natural gas grill

You know spring is in the air.
Paddy called.
You don't have to be Irish to appreciate the glory of March 17, which is the real omen of the upcoming season and the time to toast the famous saints, all green and good for you.
Travel to the famous Emerald Island is perfect about now-
But you don't have to leave your home in order to enjoy the comfort of Irish cuisine.
"In Ireland, the food is known for its laid back and socializing, with a large amount of fresh meat, vegetables and seafood," said Niels Kjeldsen, executive chef at the top bar, an authentic Irish bar across Canada, including popular brands Fionn MacCool's and D'Arcy McGee's.
"The traditional flavor of Ireland is great for both the stomach and the soul.
"So wear green clothes for good luck and have a cold, green beer or whatever.
Kneldsen shared some of his "favorite traditional Irish recipes so that Canadians can make it in St.
Patrick's Day, or any time of the year, in their own home.
Tips: wear green clothes, especially in St.
Patrick's Day is considered lucky and a kind of respect for the motherland.
Green is the national color of Ireland, symbolizing the lush green landscape of Emerald Island.
This is also the color of clover.
CASHEL and KILKENNY cheese DIPCashel are famous farm cheeses made from milk in Ireland.
Kilkenny is a classic Irish cream beer from Guinness.
Material: 1/2 cups (125ml)butter1/4 cup (50ml)
Flour2 cups for all purposes (500ml)
2%/4 cups (175ml)
Council blue cheese crumbled3/month Cup (175ml)
White Cheddar, 3/4 cups (175ml)
1 cup of mashed potatoes (250ml)
Soft cream cheese 1-1/4 cup (310ml)Kilkenny beer (
Or other strong beer)1/2 Tbsp. (7ml)
Dijon in Mustafa figure in tbsp(90ml)
1 teaspoon of Panko crumbs. (5ml)
1/2 teaspoons per Worcester County and Tabasco sauce. (2ml)
Decoration of each salt and pepper: long stick bread cut into coin shape, about 48 pcs1/2 cups (125ml)
1/2 cup of olive oil (125ml)
1/4 cup of cooked bacon (50ml)
1/4 cup of red pepper (50ml)
Council blue cheese crumbled1/month Cup (50ml)
Scallions, cutting direction: Put butter into the pan and melt (medium heat).
Mix well with flour.
Cook for 2 minutes.
Add milk at the same time, put it into the sim and stir for 5 minutes.
Remove from the stove and transfer to the stainless steel bowl.
Add the remaining ingredients and stir well.
Put in the plate of 4 anti-oven, spare.
Throw French stick coins in olive oil.
Place each side on the grill for 15 seconds.
Top cheese dip with bacon, red pepper and cash cheese.
Put under the broiler until it melts.
Decorate with scallions.
Place the cheese dip on a carefully arranged round plate.
Arrange French stick coins around the plate.
Serve immediately.
Material: 3 tablespoons. (45ml)
1/2 cup of vegetable oil (375ml)
Haddock 3/4 cups (175ml)
3/4 cup of shrimp, peeled and dicedSalt, Pepper (175ml)
Mashed potatoes, tbsp warm2. (30ml)
Japanese breadcrumbs2 spoon. (30ml)
Scallions, choppedRebel rock sauce: 3 tablespoons. (45ml)
Mayonnaise1 tbsp. (15ml)
Ketchup1/2 Tbsp. (7ml)relish1 tsp. (5ml)
Horse racing: 1 cup (250ml)
Gabirns Cup (250ml)
Cut grape tomato in Half1 Cup (250ml)
1 cup of cucumber (250ml)store-
2 cups of cider (500ml)
Cooking, peeling, beet, 1-in.
DicedLemon 4 tablespoons of wedges. (60ml)
Fresh dill, 1/2 cups (125ml)
Crumbs1/2 cups of panko bread (125ml)
Direction of vegetable oil: throw haddock with 1 tablespoon. (15ml)
Oil of half salt and half pepper.
Transfer to wax paper lined baking tray at 375F (190C)
Oven for 8 minutes.
Heat the remaining oil in the pan.
Add fried shrimp to bright pink (1 minute).
Season with the remaining salt and pepper. Set aside.
Remove haddock from the oven.
Put it in a stainless steel bowl and cool it a little.
Make thin fish with your fingers.
Add shrimp and other ingredients and stir well.
8 small pies in shape.
Wrapped in crumbs.
Heat the pan with oil and scones for 2 minutes.
Mix the salad.
Put beets on 4 large square or round plates, followed by a salad.
Fish cake on top.
Decorate with Rebel Rock sauce, fresh dill and fresh lemon wedges. Serves 4.
Ingredients of rhubarb, strawberry and Apple crispy skin: filling: 1 1/4 cup (310ml)rhubarb, 1/2-in diced (
Can be frozen)1 cup (250ml)
Grandma Apple, 1/2-
In diced3/4 cups (175ml)
3/4 cups of strawberries (175ml)sugar3/4 cup (175ml)all-
Purpose flour2 Tbsp. (30ml)
1/4 cups of lemon juice (50ml)
Water collapse: 1/4 cups (50ml)
1/4 cup butter in guest room (ding)50ml)
1/2 cup of brown sugar (125ml)
Rolled s2 1/2 Tbsp. (37ml)
Vanilla ice cream, mint platter: filling: Mix all ingredients together.
4 oven proof dishes, keep part.
Crumble: spread the oats in the baking tray and place of 375F (190C)
Baked to golden brown.
Remove and cool.
Add cream butter and sugar in a bowl until smooth.
Add all other ingredients (
Including grilled oats)
Mix with hands until mixed.
Microwave heating for 1/2 minutes.
There are pieces on the top and transfer to the oven 5-
6 minutes or until crispy. Place on doily-
Round board lined.
Ice cream and mint decorations are on the top. Serves 4.