Seasons by the Sea: Potatoes, Cabbage, and Everything Else- Recipes

Golden Colcannon Pie
    This is a generic recipe for colcannon. I am going to try making it with kale this year, and perhaps substitute olive oil for some of the butter. However, if you want to try the best butter in the world, get some Kerrygold, which is sold at several grocery stores and gourmet markets here.
    Serves eight.
1/2 head small green cabbage, from a 2 lb. whole cabbage (or can use 8 oz. kale chopped)
2 lbs. Yukon gold potatoes
2/3 cup sliced scallions, green and white parts used
5 Tbsp. butter
1 large egg, beaten

    Preheat oven to 375.
    Steam cabbage until just tender, about 15 to 25 minutes. Chop when cool.
    Peel and quarter potatoes, cook in salted water until tender. Mash with three tablespoons butter. Stir in cabbage, scallions; salt and pepper to taste. Cool, then add beaten egg.
    Melt remaining butter and brush 9-inch pie pan. Put potato mixture in pie pan and drizzle with rest of butter. Bake till golden, about 35 minutes. Let rest 10 minutes before serving.

Spiced Beef Sandwiches
    This recipe is from my favorite Irish chef, Cathal Armstrong, who has a few restaurants in Alexandria, Va. He is my favorite Irish chef because his cooking is American and French.
    I am going to try this recipe with a four as opposed to seven-day curing period.
    Serves a lot.
1 tsp. each ground cloves, cinnamon, black pepper, mace, and allspice.
1 Tbsp. brown sugar
1/4 cup kosher salt
1 Tbsp. molasses
1 4 lb. boneless tied beef rib roast
12 oz. Guinness stout
Wheat or pumpernickel bread for serving
Pickles and horseradish for serving

    In bowl, mix all spices, add molasses, and rub all over beef. Place in nonreactive container in refrigerator for seven days. Every day, turn and rub beef.
    Place beef in large pot, add Guinness and water to cover. Bring to simmer and cook until tender but not falling apart, about three hours.
    Remove from heat and let cool in stock. Refrigerate, slice, and serve in sandwiches.

The Code of Silence
    There are all kinds of Irish cocktail concoctions that involve whiskey or beer or creme de menthe. Blech. Whiskey’s okay with me because it tastes kind of like bourbon. To the Irish, the code of silence is very important. Here is a recipe I invented.
    Makes one drink.
2 oz. Irish whiskey
The End

Just kidding, add:
Splash of dry vermouth
4 oz. sparkling water
Twist of orange peel or whole orange slice, squeezed into drink