Feeling the luck of the Irish? Time to break out the bagpipes and your finest kilt to celebrate St. Patrick’s Day. In light of observing the death of a great historical figure, Saint Patrick, we brighten the day with shimmers of gold, parades of emerald green, and the dancing of Irish jigs. Fun fact, the tradition of celebrating St. Patrick’s Day with parades began in America. The first recorded parade goes back to one held in New York in 1762. Today, New York’s St. Patrick’s Day parade has become the largest and longest parade worldwide with over 200,000 participants! Meanwhile in Chicago, the festivities continue with organically dyeing the Chicago River bright green to get residents, along with 400,000 spectators, off their feet in the spirit to commemorate this joyous holiday. However, the reigning champ of all celebrations comes from Boston St. Patrick’s Day Parade, with over a three and half mile-long parade! Holy Guacamolé!
Going to a parade with big crowds, visiting the local pub around the corner, or simply enjoying a small get together in the backyard; no matter how you celebrate this holiday, it’s time to bring a little bit of the pub to your table with these savory Gordo’s recipes. Here are some sides that will be the pot of gold at the end of your St. Patrick’s Day rainbow festivity.
Now here’s a side that Irish potato farmers would be proud of. Whether it’s boiled, mashed, skinned, roasted, made into a chip, a French fry, added to a roast, or even a cold salad; the potato is the most underrated and versatile vegetable there is. We give it a 10/10 for our favorite starch!
- 5 lbs of red potatoes
- 3 tablespoons of salt
- 1 ½ sticks of unsalted butter
- 1 cup of Gordo’s Original Cheese Dip
- Finely chopped chives
- 1/3 cup of sour cream
HOW TO PREPARE:
Start by cutting up the potatoes into quartered chunks. I like to use red potatoes and leave the skin on them. Bring a large pot of water to a boil, add 2 tablespoons of salt and cook potatoes in the boiling water for about 30 minutes until softened. Drain the water out and mash up the potatoes with a fork or potato masher. How mashed you make your potatoes is personal preference. Some like their potatoes chunky and some like them smooth, to each their own! Melt the butter in the microwave before incorporating it into the potatoes. Heat up the Gordo’s Cheese Dip and add that to the potatoes along with the chives and sour cream.
Hearty ground beef and vegetables topped with extra-creamy mashed potatoes. The ultimate comfort food: Shepherd’s Pie! Now in bite-sized portions for all your guests to enjoy.
- Cooking spray
- Muffin tin or 8 small porcelain ramekins (4oz)
- 2 tbsp. all-purpose flour, plus more for prep surface
- 2 lb. sheets refrigerated pie crust
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 2 Carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 cup frozen peas
- 1 cup frozen/canned corn
- 2 tbsp. butter
- 1/2 cup low-sodium beef broth
- 1 1/2 cups prepared mashed potatoes or Gordo’s Queso Mashed Potatoes
HOW TO PREPARE
Preheat oven to 375º and coat the muffin tin or ramekins with cooking spray. Lightly flour a work surface. Using a large glass, cut pie crust into rounds for ramekins. Place pie crust in each cup and gently press down. Bake until lightly golden (6 to 8 min). Heat broiler. Meanwhile, make beef mixture in a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened (5 min). Add ground beef and cook until no longer pink (6 min). Stir in frozen peas and corn and cook until warmed through (3 min). Move mixture to one side of skillet and melt butter in empty side. Add flour and whisk until combined and golden, 1 minute, then pour in beef broth. Combine with mixture and cook until thickened (3 min).
Fill baked pie crusts with ground beef mixture and top with a big spoonful of mashed potatoes. Broil until golden (5 min).
Say goodbye to traditional grilled cheese! This sandwich is taking this handheld delight to whole new level. Savory corned beef that will match any style of soup well with our signature twist.
- 1 1/2 tablespoons unsalted butter
- 1 small onion
- 1 tablespoon sugar
- 2 ounces deli-sliced corned beef, cut into strips
- 2 teaspoons Worcestershire sauce
- 1 tablespoon whole-grain mustard
- 1 cup grated jarlsberg cheese (about 4 ounces)
- ½ cup Gordo’s Cheese Dip
- 4 slices marble rye bread
HOW TO PREPARE:
Cut the onion into thin slices. Melt butter in a large skillet over medium-high heat. Add the onion and sprinkle with sugar, a touch of salt and ground black pepper to taste. Stir occasionally, until the onion is soft and golden (about 10 minutes). Remove from the heat and stir in corned beef, Worcestershire sauce and mustard. Divide half of the cheese between two bread slices, top with the corned beef mixture, the remaining cheese and two bread slices. Melt the remaining 1 tablespoon of butter in a large skillet over medium-heat. Add the sandwiches and cook, turning once, pressing occasionally with a spatula, until the bread is toasted on both sides and the cheese melts.