Irish Recipes at How's the Craic? From Arranmore Ireland to Chicago IL!

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Craic Recipes

The following craic family recipes, handed down from generation to generation along with sound advice for their preparation, presentation and consumption, have been graciously given to us at How's The Craic. However most of the following recipes are from the authors family.

Craic Advice - Do not skimp on your ingredients. Buy fresh foods and use fresh spices not bottled. Use prime meats for less grease and more flavor.

If anyone would like to submit a recipe our staff would be more than happy to attend a dinner party in order to taste test your recipe in order for it to be considered on our site. E-mail us with directions to the party.

Taste Ireland with Bobby Flay as featured on the Food Network.

Sean's Oysters Rockefeller (A Christmas Favorite)

Ingredients
As many oysters as you can shuck
Place shucked oysters in a baking pan.
Preheat oven to 475.

Mix & Blend together the following to taste:
Creamed Spinach (can be purchased frozen. If so follow instructions for cooking)
Lemon Juice
Fresh Garlic and Onion
Worcestershire sauce
Hot sauce

After being satisfied with your sauce, spoon a generous amount over each oyster then bake for ten minutes. Enjoy.!

Sonny's Chili

Chop and saute:
6 slices of bacon
4 stalks of celery
1 green pepper
1 red pepper
1 large onion

Brown 2 pounds of ground beef (round or better), drain, and add to above mix.

Add: 30 ounce canned tomatoes
10 oz can of tomato soup
8 oz can tomato sauce
1Tbs sugar
Simmer for one hour.

Add: 1.5 tsp of paprika
.5 tsp pepper
2 Tbs chili powder
2 cloves chopped garlic
1 Tbs red pepper
2 cans Hot or Mild Chili beans (kidney beans can be substituted)

Cook a half hour longer, adding spices to taste.

Summertime Salad (served cold)

Mix together:
1/2 cup fresh chopped cilantro
1 can black beans (drained & rinsed.)
1 can corn
1/2 cup chopped red onions
1 avocado
1 small tomato

1 tsp the following:
fresh garlic
red wine vinegar
olive oil
fresh lime juice (add more to taste)

Cocktail Burgers

Mix together one envelope of onion soup mix with half a cup of water, set aside.
Chop and sauté two medium sized onions.
Mix two pounds of raw lean ground beef with the onions and soup mixture.
Press mixture into a 10X15 jelly roll pan.
Bake at 350 for 30 minutes.
Cut into squares and place on small Petridge Farm dinner rolls.

When done these should resemble White Castle hamburgers.
Serve hot or place in freezer for a later serving.

Plantation stew

3 1/2 lbs Lamb shoulder 1 tbsp orange juice
1/2 cup olive oil 1 tbsp worcestershire sauce
2 qt's chicken stock 1 tbsp chopped fresh parsley or
6 potatoes 1 1/2 tsp dried parsley
2 red sweet peppers 1/4 cup sherry
1 tsp sugar
1 tsp fresh or dried thyme
1 tbsp vinegar
I tbsp lemon juice

cut the lamb into large chunks. Heat the olive oil in a large heavy pan and add the meat. When the lamb is well browned on all sides add the stock. Bring it to a boil then lower the heat and simmer covered for 1 1/2 hours. Peel and slice the potatoes, chop the peppers and add the vegetables to the stock. Stir in the remaining ingredients except for the sherry. Simmer for another 1/2 hour. Remove the stew from the heat, stir in the sherry and serve.

Preparation time: 20 minutes
cooking time: 2 hours
serves: 6 to 8 people

Abbie's Irish Scones

4 cups all-purpose flour ½ cup butter
1 tsp. baking soda 1 cup raisins
1½ tsp. baking powder 1 egg
¼ tsp. salt 1½ cups buttermilk
½ cup granulated sugar

Pre-heat oven to 400 degrees

Sift dry ingredients together in a large mixing bowl. Cut in butter as for pie crust. Add raisin, set aside.
Beat egg and buttermilk together in a separate mixing bowl. Add to dry mixture, stir with a wooden spoon.
Knead five times. Turn out on a floured board. Roll dough until it is ¾ inch thick. Cut into rounds with a lightly floured cutter or a small water glass. Place on an un greased cookie sheet, sprinkle with sugar. Bake for 10 minutes or until scones are lightly browned. Let cool slightly, split and serve with butter and jam or honey.

John's famous Wings of Fire

Clean with water one large package of chicken wings.
Cook the wings on a barbeque grill.
Fill the bottom of a large pot with hot sauce.
Put the wings into the pot.
Add more hot sauce.
Add one bottle of your favorite store bought barbeque sauce.
Add mustard to taste.
Stir ingredients in pot making sure that all wings have sauce on them.
Cover pot with foil and simmer for half an hour.
Serve hot.
Wings should taste spicy but will not burn your mouth. Enjoy!

We've been asked a lot: Where can I buy Irish Foods?

There are several Irish Import Stores in the Chicago area as well as butchers, meat markets, etc., that sell many fine Irish Imported goods, including foods. However, we have recently discovered that the Butera Finer Foods located at 4761 N. Nagle Ave, Harwood Heights, IL, has several Irish products, including beverages, at reasonable prices. Shop around but be wary of shelf time, just like purchasing any food item.

Bookmark this page as we add recipes periodically.
Craic advice - Go Out To Eat! It is much easier.

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