After Mondays, we need something to look forward to – like a good drink and a perfect appetizer. That’s what this feature is all about, a double header for Tuesdays. Now, I’m not saying this will be a feature every Tuesday, but I will post it every so often. I have files overflowing with just this kind of stuff. Send me a comment and who knows, I might just have your perfect combination in my recipe box.
…or so it might seem after a few of these..
1 1/2 jiggers Irish Whiskey
1 tablespoon green Creme de Menthe
1 tablespoon green Chartreuse
Stir gently with ice and strain into a chilled cocktail glass. Garnish with a green maraschino cherry if available.
This cheese and potato pie may be a little tricky but with the luck of the Irish, you should have no trouble at all. Great served with corned beef finger sandwiches or pork sausage balls.
Makes about 6 servings
3 medium potatoes
1 large white onion
3 tablespoons cooking oil
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated cheddar cheese
1 tablespoon butter
Peel potatoes and cut into paper-thin slices. Use a food processor with slicing attachment if available. Slice onion as thin as possible.
Heat oil in a heavy skillet and lay out half of the potatoes. Sprinkle on top a little of the celery seed, salt, pepper and half of the cheese. Place onions on top of the cheese. Add remaining potatoes covering the onions and sprinkle with remaining cheese and seasonings. Dot with butter.
Cook over medium heat, covered until top layer of potatoes are tender, about 20 minutes. Slide Haggerty carefully onto a plate. Slip back into the skillet, top side down and cook for 15 minutes uncovered.
Cut into wedges and serve.
Note: After sliding Haggerty onto plate, some find it easy to invert skillet over the pie and flip plate with skillet right-side up.