Leprechauns, pots of gold, shamrocks, green beer and food are all the top things that come to mind when thinking about how to celebrate St. Patrick’s Day. Members of our culinary teams from Isle of Capri Casino Hotel in Boonville, Missouri, and Isle Casino Hotel in Waterloo, Iowa, provided us with recipes to help when planning your menu for the day.
Corned Beef and Cabbage Quiche
*Recipe from Jason Martin, food and beverage manager,
Isle of Capri Casino Hotel Boonville
Start to finish: 1 hour
1 (9″) pie crust, unbaked
2 tablespoons butter
1 onion, chopped
1-1/2 cups chopped cabbage
3 cloves garlic, minced
2 tablespoons water
1 to 2 cups diced cooked corned beef
4 eggs – local free range
3/4 cup light cream
4 teaspoons flour
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups shredded Swiss cheese
2 tablespoons grated Parmesan cheese
Preheat oven to 375 degrees F. In large skillet, melt butter. Add onion, cabbage, and garlic. Cook, stirring frequently, until vegetables are crisp-tender, about 5-7 minutes. Then add water, cover, and cook for 5 minutes. Remove cover and cook until liquid evaporates and cabbage begins to brown, about 8-10 minutes longer. You need to get liquid out of the cabbage or it will come out when the quiche bakes, making it watery. Stir in the corned beef. Remove pan from heat and let cool for 15 minutes.
In medium bowl, combine eggs, light cream, flour, caraway seeds, salt, and pepper and whisk until blended.
Spread half of cabbage mixture in pie crust. Top with half of the Swiss cheese; repeat layers. Then slowly pour the egg mixture over ingredients in pie crust.
Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until quiche is puffed and golden brown in spots. Let cool 5 minutes, then slice to serve.
*Recipe from Thomas Roberts, senior director of hospitality operations, Isle Casino Hotel Waterloo
Start to finish: 1 hour
2 lbs. ground beef
1/4 ea. medium yellow onion (med. diced)
3 tablespoons minced garlic, fresh
1/2 bottle Guinness stout beer
3/4 cups. blanched green peas
3/4 cups blanched small diced carrots
1-1/2 teaspoons fresh thyme chopped
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3/4 cup heavy cream
1/3 cup shredded cheddar cheese
salt and black pepper
4-6 cups of mashed potatoes
1/4 cup of shredded cheddar cheese
1 tablespoon of chopped parsley
Cook on med/high heat.
In large pot, brown ground beef and release of all the excess liquid.
Add onions and garlic and stir. Continue cooking until the onions start to sweat.
Add beer and stir, reduce liquid to a half.
Add vegetables and spices, stir then add heavy cream. Bring to a simmer then add the cheese stir and shut the heat off.
Place in a baking dish and cover with mashed potatoes. Garnish with cheese and chopped parsley.