Happy St. Patrick's Day!

Our St. Paddy's feast consisted of broiled lamb chops with my FAVORITE: chimichurri sauce, and a sort of colcannon recipe by way of Louisiana.  It's an Emeril recipe with all the right ingedients but mixed up a little differently.  My husband likes potatoes, kale (cabbage), and bacon, but not all mixed together in his mashed potatoes.  That's sacriledge in the Church of Gene, who by the way is, like George Carlin, a frisbyterian. He believes that when he dies his soul will go sit on the roof and refuse to come down.  So I'll leave his mashed potatoes chaste and for another day but for tonight we're eating potatoes and cabbage. I found a great Emeril recipe that I will be making again and again, basically it's potato and cabbage quarters roasted with a topping of bacon and onion.  And yes, it is every bit as good as it sounds.  Pork fat does indeed rule, although I admit I just couldn't allow myself to cook a whole 12 oz of bacon for this dish and limited it to 6 slices which is still bad enough. But what the heck. It's a holiday.

The lamb chops are simply broiled to medium and topped with chimichurri sauce. Both the recipe for it and the Emeril recipe are after the jump.

Happy St. Patrick's Day!

Cabbage and Potato Bake Recipe courtesy Emeril Lagasse, 2001 Recipe Summary Difficulty: Easy Prep Time: 30 minutes Cook Time: 2 hours Yield: 6 servings User Rating: 5 stars 1 cabbage, about 2 to 2 1/2 pounds 2 large Idaho potatoes, about 2 1/2 pounds 12 ounces lean bacon, cut into 1/2-inch dice 2 cups yellow onions, peeled and sliced lengthwise 1 teaspoon salt 1 teaspoon ground black pepper 2 cups homemade chicken stock, or canned, low-sodium chicken broth Preheat the oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them. Chimichurri Sauce 1 bunch flat-leafed parsley, stemmed 4 cloves garlic, minced Juice of 1 lemon Coarse Salt Olive oil as needed Red chili hot sauce Put first 4 ingredients in food processor and process to mince the parsley.  Stir in olive oil to make sauce, thick enough to spoon but not paste-like.  Stir in a few drops of red chili hot sauce to taste.

Comments

[sher]

Yummers!!! That looks fabulous!! I'm a huge colcannon fan. And that chimichuri looks so pretty...so Irish! (I'm making stir fried pork!)

[Glenna]

mmm..stir fried pork sounds pretty good too!

[Jeff]

Inspired with the chimichurri sauce!

[sandi @ the whistlestop cafe]

Chimichurri is one of my favorites, I posted my recipe a while back. The flavors especially go with pork~ looks yummy.

[Glenna]

Jeff--GREAT! Chimichurri inspires us all, I think. It's so simple and yet so goooooooood!

Sandi--Excellent! I love the variations on chimichurri. I agree. It does go well with pork. Well...everything, really! LOL!