Weekend Gourmet
March Celebrations and Warmer Days—Let’s Eat!
By Kate Beiting
Cheesy Corn Dip Mix together 1/2 cup of sour cream, 1/2 cup of mayonnaise, 1/4 cup of chopped onion, and a dash each of salt, pepper, and garlic powder. Add an 8-ounce block of cream cheese (soft) and a 12-ounce can of drained Mexicorn. Mix and chill. Serve with toasted bread rounds, tortilla chips, veggies, or assorted crackers.
Sautéed Chicken with Bourbon Dust 2 pounds of chicken parts with flour, salt, and pepper. Sauté in a large pan with 4 Tablespoons of butter and 1 Tablespoon of olive oil for 5–6 minutes. Add 3 chopped scallions and continue browning, spooning 1/4 cup of bourbon (or chicken broth) over the chicken while it’s cooking. When the chicken is done, remove to a plate. To the pan, add 1 cup of sliced mushrooms and additional butter (if needed). Sauté for 3–4 minutes, add 1 cup of heavy cream, and cook through. Add the chicken back to the skillet for 1 minute. Irish Soda Bread Mix together 2 eggs, 2 cups of sugar, and 2 sticks of soft butter. In another bowl, whisk 5 cups of flour, 2 teaspoons of baking soda, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. Add the dry
ingredients to the butter mixture, along with 2 cups of buttermilk. Turn out onto a lightly floured board and split in half. Knead lightly and shape into 2 rounds. Cut a cross or an X on top. Place the rounds on a parchment-lined cookie sheet. (You can also place the dough in two greased loaf pans.) Bake for 55 minutes at 350 degrees. Start checking at 50 minutes—look for golden brown color and a clean knife test. Let cool. Guinness Stew Cut a 2-pound chuck roast into bite-size pieces. Dredge in flour seasoned with salt and pepper. In a large stockpot, add 2 Tablespoons of vegetable oil, brown the beef for 3–4 minutes, and then remove and set aside. Add more oil to the pot, if necessary. Add 1 large diced onion, 2 stalks of diced celery, 1 diced carrot, 1 cup of sliced mushrooms, and 1 clove of garlic. Sauté for 2–3 minutes. Add 2 Tablespoons of tomato
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March 2021
12/8/20 11:07 AM
