Recipes: Savoring St. Patrick’s Day

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All recipes courtesy of Chris Compton, Executive Sous Chef at McCormicks & Schmicks.


Irish Whiskey Glaze

1 cup honey

1/2 cup brown sugar

3 tbsp Dijon mustard

1 cup Irish Whiskey

-Combine all ingredients and mix well


HH Guinness Steamed Mussels

6 0z (W) black mussels, cleaned

3 oz (V) Guiness or Irish Stout

1/2 tsp garlic, chopped

1/2 tsp shallots, chopped

1 tbsp unsalted butter

1 oz (W) Roma tomatoes, diced

1/8 tsp chopped parsley

1 baguette, grilled

1 lemon wedge

1 sprig of parsley

-Place butter in saute pan over medium heat with garlic, shallots and mussels

-Saute lightly, add tomatoes, parsley and Irish stout

-Steam 2-3 minutes or until mussels are open

-Arrange mussels in bowl, pour steaming liquid over mussels

-Garnish with grilled baguette, lemon and parsley


Whiskey Glazed Salmon

5 0z (W) Salmon fillet

1 1/2 oz (V) Whiskey glaze

6 0z mashed potatoes

1 slice pan seared tomato

4 oz (V) sautéed spinach

-Season and grill salmon fillet to desired doneness

-Glaze with Whiskey sauce

-Arrange with potatoes, spinach and tomato and serve




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