63
      Wednesday
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      Thursday
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      Friday
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      Fun Irish dishes for your St. Patrick's Day

      Dublin's Irish Pub in Oshkosh
      Dublin's Irish Pub in Oshkosh
      Chef Rowan Kastner from Dublin's Irish Pub joined Good Day Wisconsin Thursday morning.RECIPESBANGER BOATSSERVES 41 LB BANGER SAUSAGE OR BRATWURST SLICED AND BROWNED8 EACH HOLLOWED POTATO SKINS FRIED OR BAKED1 1/2 CUP SAUERKRAUT 1/4 CUP CANOLA OIL 1/2 CUP RUSSIAN DRESSING OR THOUSAND ISLAND1 LB GRATED SWISS CHEESEPROCEDURE:BEGIN TO SAUTE SAUSAGE WITH KRAUT IN OIL UNTIL BROWNED. DIVIDE DRESSING INTO BOTTOMS OF POTATO SKINS THEN PLACE SAUSAGE MIXTURE ON TOP OF EACH ONE. TOP EACH BOAT WITH CHEESE AND BAKE AT 350 DEGREES FOR 10 MINUTES. REMOVE AND SERVE HOT.SHEPHERD'S PIE4 SERVINGS1 LB BROWNED & COOKED GROUND BEEF 1/2 LB BRAISED CHUCK ROAST 1/2 CUP BLANCHED SMALL DICE CARROTS 1/2 CUP FROZEN PEAS1 t CHOPPED GARLIC1 1/2 CUP BEEF STOCK OR BEEF BROTH1.5 T CORNSTARCH MIXED WITH 1/4 CUP WATER 1/4 LB BUTTER 1/4 CUP RED WINE 1/4 CUP OLIVE OIL2 CUP YOUR FAVORITE MASHED POTATOES1 LB GRATED WHITE CHEDDARSALT & PEPPER TO TASTEPROCEDURE:BRAISE CHUCK ROAST IN 275 DEGREE OVEN FOR 5 HOURS UNTIL FORK TENDER. ROUGH CHOP MEAT AND SET ASIDE TO COOL. SAUTE GARLIC IN OLIVE OIL UNTIL IT BEGINS TO BROWN. THEN ADD CARROTS, PEAS, AND MEAT. DEGLAZE PAN WITH RED WINE AND LET REDUCE BY HALF. ADD IN BEEF STOCK AND BRING TO A BOIL THEN ADD IN CORNSTARCH MIXTURE. BRING BACK TO A BOIL AND BEGIN TO ADD BUTTER. TURN OFF HEAT AND STIR IN BUTTER UNTIL WELL INCORPORATED. ADJUST SALT AND PEPPER TO TASTE. SPLIT MIXTURE INTO 4 OVEN SAFE BOWLS AND SPREAD MASHED POTATOES ON TOP OF EACH BOWL. SPRINKLE CHEESE OVER MASHED POTATOES AND PLACE INTO 450 DEGREE OVEN FOR 8 MINUTES. REMOVE FROM OVEN AND SERVE.