Here’s a question with an answer I didn’t expect:
What was Irish food like for the 1500 years between St. Patrick and potatoes?
The short answer is: milky.
Turns out potatoes didn’t make it to Ireland until the 1600’s when they showed up from Peru. That means bog butter was a thing, and you probably had it with oatcakes and curds.
My gravelly backyard in D.C. is no place for grazing, so I went with the classic St. Paddy’s day feast this year: corned beef and cabbage with a healthy dose of potatoes and carrots. I got one thing right though – whip up some horseradish with heavy cream, and you’ll have a delicious (and mildly traditional?) milky topping that unintentionally pays homage to Ireland’s dairy-driven past.
If only I could get bog butter at Safeway
Unfortunately, the phrase “meat and potatoes” typically evokes the bland and uninspired. This Grimm Mission: jazz up some taters with wasabi and cilantro so when your guests get a hold of ‘em, they’ll forever associate “meat and potatoes” with a feeling like this:
Steak and Cilantro Mashed Potatoes
Bring redskin potatoes to a boil, cover and simmer for about 15 minutes. Smash them with cilantro paste and a little cream, and grill up some steaks. Highly recommended: Lizano Salsa for the steaks, which mixes well with the mashed potatoes. Also pictured: fruity spring salad with grapes, avocado, and craisins.
Not my Irish forefathers’ meat and potatoes
Salmon and Wasabi Mashed Potatoes
This Lady Grimm submission switches up the meat and seasoning, starting with wasabi powder (or paste) mixed in with butter and cream in the mashed potatoes, then topping them with veggies stir fried in sesame oil, honey, and soy sauce and finishing everything off with baked salmon. A most un-meat-and-potatoes meat and potatoes:
Attention-seeking meat and potatoes
Recipe: Mary Wolking; Design by Notegraphy…
Recipe: Mary Wolking; Design by Notegraphy…
It’s Halloween time and the Boo Brothers are out in full effect:
Once you’re done carving pumpkins and visiting orchards, don’t overlook the leftovers. Bake pumpkin seeds and apples in a tray sprinkled with cinnamon and a bit of salt, and then add powdered sugar.
With and without apples
Not pictured: a separate batch loaded with cayenne pepper for a spicy fall kick. Lady Grimms for the win!
Recently I was cranking out a dirt cake for a friend’s birthday, original Montefalco style, and picking up the requisite ingredients: Cool Whip, cream cheese, and instant vanilla pudding. This prompted some reflection on the proper pronunciation of Cool Whip.
During the pilgrimage to the Safeway pudding aisle I decided I wasn’t about to make instant vanilla without a refrigerated Jell-O swirl pack. What came later was divine intervention: chocolate stout plus chocolatey pudding snack. Or, Lunchables: Happy Hour Edition.
Highly recommended. Maybe a nice Porter would do well too.
As for a proper dirt cake? Not quite sure. It’s vanilla based, sugary as can get, and in this case I found it best served in a bucket.
When possible, serve food with plastic spade
….I’m thinking Dirt Cake + White Russian? Definitely would have at least one taker.
Assuming you had a couple hours to read our last post “Challenge This Mole” you will be relieved at the brevity of this post. No time to be witty here, we are starving and about to go make another tasty delicious feast or TDF as my friends like to call it. This will be our 8th post. Weak sauce, unlike our mole.
By the way, we are super proud of this one – it was one of the best tasting dinners we’ve ever made. :) best served with a glass of bourbon on the rocks! Really brings out the complexity of the mole over the pizza
Mole Negro-Smoked Gouda-Chorizo-Roasted Red Pepper – Grilled Pizza (open to suggestions for a new name)
- Mole sauce from previous post
- Smoked Gouda cheese – shredded
- Fresh Mozzarella
- Thinly sliced red pepper
- spicy chorizo sausage – pulled from its casings
- pizza crust – homeade or whole foods dough (which we used)
- Semolina flour
- Heat up mole sauce and simmer on low
- Prepare charcoal grill
- Prepare the dough into Pizza rounds and apply semolina flour for crust and carefully grill one side. Removed and bring back inside.
- Take uncooked chorizo and cook on medium heat until nicely browned and in small pieces
- Build pizza mole sauce smeared first on grilled side. Then add sliced red pepper, cooked chorizo, shredded gouda, and mozzarella throughout.
- Put pizza back on grill – cover and let cook to let cheese melt divinely over the top and to let the pepper slightly brown.
- It doesn’t take long so watch carefully otherwise dough will burn!
- Take off the grill slice it up and enjoy