St. Patrick’s Day on a Stick – Irish Party Appetizers

by on December 5th, 2010
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Let’s face it – St. Patrick’s Day is all about the drink. But that doesn’t mean we can’t serve up a buffet of awesome stand-up eats to keep everybody satisfied while they work the room. Here are some great small bites that are full of flavor but won’t cramp the style of your Guinness-guzzling guests!

Reuben Skewers

Start with a piece of thinly sliced corned beef lunchmeat. Add a small slice of Swiss cheese and a teaspoon of sauerkraut. Heat in the microwave just until the cheese begins to melt. Fold into thirds so that the wrap is three layers thick. Skewer through all three layers and provide a dip of Thousand Island dressing.

Shepherd’s Pie Dunkers

Make small meatballs from ground beef or lamb with cooked diced carrots, minced onions and peas. Brown until cooked through. Fill a mini foil baking cup half full with hot mashed potatoes. Skewer a meatball with a long wooden toothpick and submerge it into the mashed potatoes. Keep warm on a warming tray.

Corned Beef and Cabbage Kabobs

Skewer a cube of cooked corned beef, one cooked Tater Tot, and half a cooked Brussels sprout. Keep warm on a warming tray and serve with a dip of warm Guinness and honey sauce.

Recipe: Corned Beef Hash Croquettes

These hearty appetizers are a substantial small bite, just right for a St. Patrick’s Day celebration. They’re easy to make and require just a few, easy-to-find ingredients. Serve with multiple sauces and increase their popularity with your family or guests. This recipe makes about 24 croquettes, depending on the size.

Ingredients:

1lb lean cooked corned beef, cut into 1/4″ cubes

2 medium potatoes, small dice

1/2 green bell pepper, small dice

1/2 medium sweet yellow onion, finely chopped

Salt & Pepper

2 Tbl vegetable oil for sautéing

1 – 3 Tbl all-purpose flour

4 cups vegetable oil for frying

Directions:

Prepare meat and vegetables as described above. In heavy frying pan, bring the 2 Tbl oil up to medium high heat. Add all the vegetables and sauté for two to three minutes until the onions and peppers begin to soften. Reduce heat to medium and cover, stirring occasionally until potatoes are firm/tender.

Add the corned beef cubes and just heat through. Salt and pepper to taste. Note: You want the potatoes to just be soft enough that they can be smashed with moderate pressure – you do not want them to be soft enough that they break when stirring them.

Remove from heat and drain any excess liquid. While that mixture is cooling, heat the remaining vegetable oil in a heavy pot over medium high heat. Add just enough flour to your meat/vegetable mixture that you can form it into balls without them falling apart. Form the mixture into croquettes about 1-1/2″ in diameter.

When your oil is up to temperature, fry the croquettes. Move them around with a slotted spoon while cooking to be sure they cook evenly and remove them when browned to your liking.

Drain on paper towels and place in an oven-safe dish atop a warming tray. Serve with long wooden toothpicks and the dipping sauce(s) of your choice.


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