Kick off St. Patrick’s Day with these delicious delights from Chef Dan!

SMITHWICK’S BEER AND IRISH CHEDDAR SOUP

2 medium leeks, white part, and 1-inch of green part only, split lengthwise
2 medium carrots, peeled and trimmed
2 celery ribs, trimmed
2 Tbsp olive oil
2 tsp garlic, finely chopped
1 bay leaf, fresh or dried
1 quart chicken stock or broth
1 Tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp salt
¼ tsp black pepper
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
1 (12-oz) bottle strong-bodied ale or amber beer
1 lb extra-sharp cheddar cheese, preferably Irish, grated”
½ bunch green onions, trimmed and chopped
Optional: 4 slices bacon, cooked and crumbled

Under cold running water, wash the leeks very well, spreading out the layers to remove any dirt or grit. Shake off any excess water. Dice the leeks, carrots and celery into ¼ inch dice.

Heat a large soup pot on medium-high heat. When hot, add the olive oil and then the leeks. Cook until the leeks are sweated, about 2 minutes. Add the carrots, celery, and garlic and cook for another minute to soften the garlic. Add the bay leaf, chicken stock, Worcestershire, dry mustard, salt, and pepper. Bring the soup to a boil and reduce to a simmer. Cook until the carrots have softened, about 5-7 minutes.

In a small mixing bowl, stir the butter and flour together with a spoon until the mixture forms a paste. Using a wire whisk, stir the flour and butter mixture into the soup. Bring the soup back to a simmer and check the thickness; the soup should be lightly thickened. You can use more or less of the butter-flour mixture to suit your desired thickness. While stirring, stream in the beer, then bring the soup back to a simmer. Add the cheese, one handful at a time, stirring constantly, allowing the cheese to melt after each addition, until all the cheese has melted into the soup. Do not allow the soup to come back to a boil. Cover the soup with a tight-fitting lid and keep hot until serving.

To Serve: Ladle the soup into bowls. Sprinkle generously with the green onions and, if desired, the bacon.

HOT CORNED BEEF REUBEN SLIDERS

Reuben Dressing
¾ cup mayonnaise
⅓ cup chili sauce (i.e. Heinz)
3 Tbsp ketchup
2 Tbsp green onion, minced
2 Tbsp sweet pickle relish
1 clove garlic, minced
Salt
1 tsp prepared horseradish, or, to taste
Pinch smoked paprika
½ Tbsp lemon juice
2 dashes Worcestershire sauce

In a medium mixing bowl, combine all ingredients. Taste and adjust the seasonings. Cover and refrigerate until ready to use. Makes about 1 cup

Corned Beef Sliders
6 slider rolls, sliced in half
Avocado spray oil
1 ½ cups sauerkraut, rinsed and drained well
1 lb thinly sliced corned beef
½ lb sliced Swiss cheese

Preheat the oven on broil to 350°F.

Line a baking sheet with aluminum foil. Lay the top and bottom slider bun halves, cut side up, on the pan and spray with the oil. Place under the broiler and cook until lightly toasted, about 30 seconds. Brush the bottom halves with dressing, then top with sauerkraut. Brush the tops with dressing and top with corned beef, then cheese. Place under the broiler and cook until the sauerkraut is hot and the cheese is melted. Fold the sliders together and serve immediately. Makes 16

MUSHROOM, PEAS AND CARROTS TURNOVERS

1 package frozen puff pastry sheets
4 Tbsp butter
1 onion, diced
2 carrots, diced
3-4 celery sticks, diced
Salt and pepper
6 oz mushrooms, washed, dried and quartered
¼ cup flour
2 cups chicken stock
1 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
2 Tbsp stemmed and minced flat leaf parsley
1 cup frozen peas
1 egg, beaten

The night before, put the box of puff pastry sheets in the refrigerator.

Place the carrots in a small saucepot and cover with cold water. Bring to a boil, add a small handful of salt, and cook until tender, about 5 minutes, Drain and cool.

Heat a large skillet on medium heat. Add the butter, then the onions, carrots, and celery. Season with salt and pepper and cook for about 2 minutes, then add the mushrooms. Cook for another 3-4 minutes, or until the onions are translucent and the mushrooms are soft. Add the flour and cook for about 2 minutes.

Add in the chicken stock, ¼ cup at a time, stirring until smooth after each addition. Stir in the lemon juice, Worcestershire, parsley and peas. Taste and adjust the seasoning. Remove and cool completely.

Preheat oven to 375°. Take the puff pastry out and lay on a clean work surface. Roll out lightly and cut into 3” squares. Place a large dollop of the vegetable mix on the dough squares and fold over into triangle shapes, sealing the edges with the beaten egg. Transfer to a sheet pan lined with parchment paper and place in the oven. Cook for about 20 minutes, or until browned and firm to the touch. Serve immediately. Makes about 16.

Recipe Alert: Mix it Up This St. Patrick's Day!