Turkey Tenderloin With Blood Orange Sauce

Inspired by recipes from the Estremadura region of Spain that feature their famous Pimenton de la Vera smoked paprika, Turkey Tenderloin With Blood Orange Sauce brings the flavors of Spain to your table. The vivid color and sweetness of blood oranges and the smoky flavor of smoked paprika from Spain are the perfect ingredients to enhance a poultry product that can sometimes be bland and dry.  This recipe is a great way to usher in spring as it is lighter and healthier than the winter comfort foods we’ve been eating over the past few months.

Turkey Tenderloin With Blood Orange

Turkey Tenderloin With Blood Orange Sauce

The smoked paprika in this recipe contributes color and flavor in both a marinade that the turkey rests in overnight and the blood orange sauce.

The Spanish Smoked Paprika Known As Pimenton De La Vera

The Spanish Smoked Paprika Known As Pimenton De La Vera

If you can not find blood oranges at your local market, navel oranges will be a good substitute although the color of the sauce won’t be quite as vivid.

The Glistening Red Orange Flesh Of A Blood Orange

The Glistening Red Orange Flesh Of A Blood Orange

If I lived in the Estremadura region of Spain, I would prepare this dish with a tenderloin from the famous black ibérico pigs that feed on nuts and acorns that give them an unbelievably rich flavor. You may live in an area where you can buy meat from a local farmer who raises these pigs and if so, prepare the dish with pork, if you wish. I have made this recipe with pork before and it is wonderful as well.  Whether using pork or turkey, I would suggest brining either meat for several hours to ensure that the meat will be very moist after cooking.

Turkey Tenderloin With Blood Orange Sauce

Blood Orange Sauce

  • 2 blood oranges (navel oranges may be substituted)
  • 1 garlic clove, minced fine
  • 1 Tbsp. olive oil
  • 1/4 c. white wine
  • 1 1/2 c. orange juice (the reserved blood orange juice plus addition regular orange juice)
  • 1/2 tsp. sherry vinegar
  • 1/4 tsp. smoked paprika
  • salt and pepper to taste

Peel the oranges, removing as much white pith as possible. Place a strainer over a bowl and segment the oranges, letting the segments fall into the strainer and the juice collect in the bowl below. Set the segments aside and retain the juice.

Place the oil to a small sauce pan over medium heat, add the garlic and sauté for one minute until just golden. Add the wine and let reduce by half. Add the orange juice, vinegar, paprika, salt and pepper and simmer until thickened until desired consistency. Add the orange segments and carefully stir. Remove from the heat and keep warm.

Turkey Tenderloin

  • 3 garlic cloves, minced
  • 1/2 tsp. salt
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. black pepper
  • 4 Tbsp. orange juice
  • 1 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • 1 turkey tenderloin about 3/4 lb. (a pork tenderloin may be substituted)
  • 1 additional Tbsp. olive oil

Place all the ingredients except the additional oil into a ziplock bag, rub mixture over the tenderloin, remove the air and seal tightly. Refrigerate for at least 4 hours, preferably over night and up to two days turning from time to time.  Drain off the marinade, pat the tenderloin dry and let sit for 20 minutes before cooking.

Preheat oven to 425 degrees.

Place oil in a ovenproof sauté pan and sear the tenderloin on all sides for about 5 minutes. Place in the oven and bake for 15 to 25 minutes, depending on size, until the tenderloin reaches 160 internal degrees on a meat thermometer. Place the turkey on a cutting board, cover with foil and let rest for 10 minutes. Slice about 1/2 inch thick, plate and top with sauce and blood orange segments.


To complete the dinner, I served the blood orange sauced turkey tenderloin with Catalan spinach that was sautéed with raisins and pine nuts and roasted potatoes with fresh herbs. A glass of Spanish Albarino white wine went perfectly with the citrus flavors in this dish. The glistening red-orange colors and citrus flavors in the meal made me forget about the doldrums of the winter that just passed and had me thinking of sunny Spain.

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Spring Has Finally Arrived

After a very tough winter, Spring Has Finally Arrived in my part of New England. I’m sure many of you who live in the northern portion of our country thought as I did, that winter weather was never going to end. Even though the calendar said it was spring, the cold temperatures and snow stayed around way too long. Heavy spring rains have finally melted the snow and a lone crocus has popped up in the middle of our front yard.

The First Blossom Of Spring Popped Up In The Middle Of The Front Yard

The First Blossom Of Spring Popped Up In The Middle Of The Front Yard

Because of the frigid temperatures and deep snow lasting so long this winter, our fruit trees became a food source for the deer that live in our area. I felt bad as I often watched deer, struggling in the frozen snow almost up to their stomachs, searching for something to eat in the midst of our many snowstorms.

Deer Out In A Snowstorm Looking For Food In Our Orchard

Deer Out In A Snowstorm Looking For Food In Our Orchard

Our orchard is usually pruned in the winter months while the apple and pears trees are dormant. With between two and three feet of snow on the ground during February and March, pruning was delayed this year. It has only been recently that the snow has melted and that I have been able to get out in our orchard to inspect the apple and pear trees.

Once I was able to walk through the orchard, I found that almost every one of the three hundred fruit trees had the ends of their branches nibbled off or worse yet, barked stripped from their lower branches. I find it enjoyable to watch things grow over the seasons but as a gardener or farmer, it is always a challenge when you have to deal with wild animals and see all the damage that they can cause.

Damage To The Branches Of Apple Trees Caused By Deer

Damage To The Branches Of An Apple Tree Caused By Deer

Bark Stripped Off Apple Tree By Deed

Bark Stripped Off An Apple Tree By Deer

Each year, an alternating part of our orchard is pruned to remove dead wood and any damage caused by animals and weather. This year there will definitely be more pruning than normal. Pruning is also done to maintain the size of the trees in the orchard and to maximize the amount of sun and air that gets into the trees because not all growth is a good when it comes to fruit trees.

An Apple Tree In Need Of Pruning

An Apple Tree In Need Of Pruning The Water Sprouts

Water sprouts are an example of new growth that crowds an apple tree with unwanted vertical branches that, when leafed out, will reduce sunlight and take energy away from the production of apples. If left in the tree, the end result could be that the tree produces a crop of small apples. By opening the canopy of the trees, leaves will be able to dry quickly which helps prevent fungal diseases and aids in the ripening of the forming fruit.

The Same Apple Tree After Pruning

The Same Apple Tree After Pruning

You have to be on a ladder to prune anything other than the lowest branches of a tree. My ladder, specially designed for working in an orchard, is tall and stable enough for me to reach safely into the tops of most of the trees in our front orchard where I am working now. Having said that, it can be a little daunting to be on the upper portion of the ladder with a large pair of bypass loppers or saw in my hands.

An Apple Ladder Is Study Enough To Safely Prune Tall Apple Trees

An Apple Ladder Is Tall And Study Enough To Safely Prune Tall Apple Trees

With that in mind, I leave the pruning of the tallest trees to helpers. Not only are they taller than my five foot height and can reach much further up into the large trees, they are also stronger for when a large chainsaw or pole saw is required to prune one of the apple trees. Even though I might know how to prune a tree better, I try to tell anyone helping me what a good job they are doing or I will be left to do it all myself.

This Twenty Year Old Baldwin Apple Tree Will Need To Be Pruned With A Chainsaw And Polesaw

This Twenty Year Old Large Baldwin Apple Tree Will Need To Be Pruned With A Chainsaw

At the end of a day of pruning, I may be scraped, sore, and tired as I head into the house to prepare dinner but there is always a great sense of accomplishment that I have readied some of the trees for another apple crop.

Pruned Apple Trees Ready For A New Growing Season

Pruned Apple Trees Ready For A New Growing Season

As I head back out the door to prune more trees, I’ll leave you with a photo of what I have to look forward to in the near future. Let’s see, I think it there are still about 275 more trees that could use a good pruning.

Apple Blossoms As A Sure Sign That Spring Has Arrived

Apple Blossoms As A Sure Sign That Spring Has Arrived

In a matter of weeks, the orchard will be filled with the sound of buzzing bees pollinating the beautiful apple and pear blossoms. That’s when I will definitely know that spring has finally arrived.




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Cheese Steak With Broccoli Rabe, The Best Italian Sandwich

Everyone loves a sandwich but when it is for dinner, you would like it to be special. My Italian Cheese Steak With Broccoli Rabe, is the best sandwich I’ve had in a long time. Thinly sliced steak, caramelized onions and melted sharp provolone cheese is topped with healthy, garlicky broccoli rabe and served on a toasted Italian sandwich roll. To round out the meal and add color, I served a salad of sweet roasted red peppers.

Cheese Steak With Broccoli Rabe, The Best Italian Sandwich

Cheese Steak With Broccoli Rabe, The Best Italian Sandwich

When you look at this sandwich, you can see that it is a complete meal served inside an Italian roll. The nice thing is that the broccoli rabe is as much of a star ingredient as the steak. Broccoli rabe, raab or rapini is an Italian green whose stalks, leaves and florets have a bitter taste. Once blanched and sautéed with olive oil and garlic, the greens are no longer bitter and are a great counterpart to the rich taste of the beef.

Italian Cheese Steak Sandwich With Broccoli Rabe

Makes two large sandwiches, adjust the recipe accordingly

Sautéed Broccoli Rabe

  • 1 bunch broccoli rabe
  • 2 – 3 garlic cloves, minced
  • 3 – 4 Tbsp. olive oil
  • salt and pepper, to taste
  • crushed red pepper, optional

Wash the broccoli rabe, trim off the tough end of the stems and then cut into thirds. Add the greens to a pot of salted, boiling water and blanch for three minutes. Pour the greens into a colander in the sink, run under cold water and then drain well. Heat the olive oil in a large sauté pan over medium heat, add the garlic and cook for about a minute until it is softened. Add the well drained broccoli rabe, season with salt, pepper, and crushed red pepper. Cook until the greens are tender, about 5 minutes, then transfer them to a bowl.

Caramelized Onions

  • 1 onion, peeled and sliced thinly
  • 2 Tbsp. olive oil

Heat the oil in a sauté pan then add the onions and cook over low to medium heat for 8 to 10 minutes until caramelized, stirring frequently. Transfer the onions to a bowl.


  • 1/2 – 3/4 lb. very thinly sliced ribeye or top sirloin steak*
  • salt and pepper to taste
  • 2 – 3 Tbsp. oil
  • caramelized onions (see recipe above)
  • 4 slices of sharp provolone cheese
  • sautéed broccoli rabe (see recipe above)
  • 2 6-inch Italian rolls, sliced in half (I like to hollow out the bottom half a little), brushed with olive oil and toasted lightly

*Some markets sell very thinly sliced steak for Korean and Japanese steak dishes. If not, ask your butcher if he will slice meat very thinly for you to use for a steak sandwich. Be sure to let him know that you appreciate his efforts with a big “thank you”. If this is not possible, buy a steak, freeze until firm but not hard and slice as thin as you can with a very sharp knife.

Heat oil in a large sauté pan or cast-iron skillet until almost smoking. Season the steak well with salt and pepper and add the meat to the pan, in two batches if necessary, and sear very quickly on each side until brown on the outside but still rare to medium rare on the inside.

To assemble the sandwiches, divide the meat between the two roll bottoms, top with onions and the sliced cheese. Place under a broiler just long enough for the cheese to melt, remove from the broiler and top with broccoli rabe and add the top of the roll.


This cheese steak sandwich with broccoli rabe, was inspired by popular sandwiches served in cities such as Philadelphia, Chicago, and Boston.  Within each of those cities, you will find countless variations of a sandwich simply referred to as a “cheese steak”. Whether called a sandwich, sub or hoagie, they are sometimes prepared with pork or chicken instead of steak. They can be ordered with ingredients such as sautéed onions, peppers, mushrooms, or broccoli rabe, and then topped with sliced cheese or Cheese Whiz.

I hope you will enjoy having this Italian cheese steak sandwich topped with broccoli rabe for lunch or even your dinner…I thought it was delicious. Buon appetito!

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Thai Style Spaghetti Squash With Chicken Meatballs

Thai Style Spaghetti Squash With Chicken Meatballs is a mouthful of umami flavors. This very tasty dish will remind you of Pad Thai but is much lighter and healthier. What is great about this meal is that there are less carbohydrates compared to original Pad Thai and it is gluten-free.

Thai Style Spaghetti  Squash With Chicken Meatballs

Thai Style Spaghetti Squash With Chicken Meatballs

This meal gets its inspiration from several dishes that I have prepared in the past. I have made an Italian version of spaghetti squash with chicken meat balls which my husband and I loved. We made a decision then and there that spaghetti squash would be making a repeat appearance at our dinner table. Another meal that we enjoyed and inspired this dinner was Asian meatballs with vegetable “spaghetti”. Knowing how much we both like Pad Thai, I decided to create a recipe that would be a healthier version of this classic dish using spaghetti squash instead of rice noodles.

Thai Style Spaghetti Squash With Chicken Meatballs

Serves 4

Thai Style Spaghetti Squash

Preheat the oven to 400 degrees.

  • 1 spaghetti squash
  • 1 carrot, peeled and cut into julienne pieces
  • a handful of snow peas, cut on the bias into bite size pieces
  • 2 – 3 scallions, sliced
  • a handful of roasted peanuts, chopped
  • a handful of cilantro, chopped
  • 1 – 2 tsp. sesame oil
  • salt and pepper to taste
  • peanut ginger sauce (see recipe below)

Carefully cut the spaghetti squash lengthwise and scoop out the seeds. Place on a baking sheet, drizzle the insides with a little oil and season with salt and pepper. Bake in the oven for about an hour, depending on the size of the squash, until easily pieced. Remove from the oven and let cool enough to handle. Take a fork and scrape the flesh into pasta like strands and place into a bowl. Drizzle with a little oil and season with salt and pepper. Sauté the carrots, snow peas and scallions until tender crisp and add to the squash. Drizzle the squash with a little of the peanut ginger sauce, recipe below, and carefully toss. Garnish with chopped peanuts and cilantro.  Serve with Thai chicken meatballs, recipe below.

Peanut Ginger Sauce*

  • 2 tsp. peanut oil
  • 2 tsp. sesame seed oil
  • 1 garlic clove, finely minced
  • 1 inch piece of ginger, peeled and grated
  • 3 Tbsp. natural peanut butter
  • 2 Tbsp. tamari sauce (I used San-J)
  • 2 Tbsp. sweet Thai chili sauce, more or less
  • 1 tsp. sriracha, more or less
  • juice from 1/2 lime
  • 1/2 c. chicken stock, more if necessary

Heat the oils in a small saucepan over medium heat, add the garlic and cook for 30 seconds. Add all the other ingredients except the chicken stock and simmer until the peanut butter is melted and smooth. Slowly add the chicken stock a little at a time until the desired consistency. Taste and adjust the seasonings, if necessary. Keep sauce warm. *If you don’t want to make the sauce from scratch, you can use ready-made peanut sauce (San-J is gluten-free) and thin with chicken stock.

Thai Chicken Meatballs

  • 1 lb. ground chicken
  • 1/2 medium onion, minced fine
  • 1 Tbsp. grated fresh ginger
  • 1 garlic clove, finely minced
  • 1 tsp. lemon grass paste (I use Gourmet Garden)
  • 1 Tbsp. tamari sauce (I use San-J)
  • 1 tsp. sesame oil
  • 1 tsp. sirarcha
  • 2 tsp. cornstarch

Mix all the ingredients together well and form into balls. Brown well on all sides until cooked through. Add to the peanut ginger sauce and simmer for a few minutes until the meatballs are totally coated.


Thai style spaghetti squash with chicken meatballs is so good that you will forget that it is a healthy meal. If you have never had spaghetti squash, you must give this “pasta like” vegetable a try. It doesn’t taste anything like pasta but holds sauce in a similar way. A lot of people just cook the squash and then toss it with a little butter or olive oil. I would love for you to be a little adventurous and try my version that has an Asian twist. I know that this is a vegetable that may not be available where you live and if so, you can always make my recipe with traditional rice noodles.

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Lamb Shanks With Gremolata Crumbs, Italian Style

Lamb Shanks With Gremolata Crumbs, Italian Style served on top of a bed of creamy parmesan polenta is a great dinner for a chilly weekend evening.  This simple dish of humble Italian origins is so flavorful that it makes a wonderful meal to serve at a casual dinner party. The shanks are slowly cooked in the oven in a tomato wine braising liquid. The liquid infuses the meat with taste while the meat juices add a wonderfully rich depth of flavor to the liquid.  After a couple of hours in the oven, the meat becomes so tender that it almost falls off the bone. Everything can be prepared before your guests arrive and kept warm in the oven. Effortless entertaining is what this meal is all about.

Italian Lamb Shank With Gremolata Crumbs On A Bed Of Creamy Parmesan Polenta

Italian Lamb Shank With Gremolata Crumbs On A Bed Of Creamy Parmesan Polenta

Italian Lamb Shanks

Serves two, adjust the recipe accordingly

Preheat the oven to 350 degrees

  • 1 lamb shank per person, about 1 to 1 1/4 lb. each
  • salt and pepper
  • oil for browning
  • 1/2 large onion,  chopped
  • 4 garlic cloves, chopped
  • 1 c. red wine
  • 1 carrot, peeled and cut into several pieces
  • 2 c. beef broth
  • 1 14.5 oz. can (about 2 c.) canned diced tomatoes
  • 1 bay leaf
  • 1/4 tsp. dried thyme
  • 1 c. water, more or less (if necessary)
  • 1 branch fresh thyme, leaves removed and stem discarded

Season the lamb shanks generously with salt and pepper. Heat a couple of tablespoons of oil in a heavy bottomed ovenproof pot over medium-high heat. When hot, add the lamb shanks and brown well on all sides. Remove to a plate. Drain the oil from the pot.

In the same pot, add the onions and cook over medium heat until soft and just starting to brown. Add the garlic and cook for 1 minute. Add the red wine and stir, scraping up all the browned bits. Simmer the wine until it is reduced by half. Add the carrot, beef broth, tomatoes, bay leaf and dried thyme to the pot and bring to a simmer. Put the shanks back into the pot and if necessary, add water so that the liquid comes half way up on the shanks. Cover the pot with a lid and place in the oven. Braise for approximately 2 1/2 to 3 hours (depending on the size of the shanks), turning half way through, until the meat is tender.

Remove the pot from the oven, carefully remove shanks to a plate and cover with foil to keep warm. Discard the bay leaf  and skim off any accumulated fat from the sauce. Use a stick blender to blend the liquid and vegetables to a sauce like consistency.  Add the fresh thyme leaves and simmer for five minutes. Taste for additional seasoning.

Crispy Gremolata Crumbs

  • 1/4 c. panko breadcrumbs (or homemade breadcrumbs)
  • zest of 1 lemon
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced fine
  • 1 small handful parsley, stems removed, leaves chopped fine
  • salt and pepper to taste

In a small sauté pan, toast the bread crumbs until just turning golden. Remove to a bowl and add the zest of the lemon and mix well. Add the oil to the sauté pan and heat the garlic over low heat until just starting to turn color. Add the oil and garlic to the bread crumbs and mix well. Add the chopped parsley and season with salt and pepper.

The shanks are wonderful served on a bed of polenta, risotto, noodles or even mashed potatoes. For this meal I made polenta finished with cream and Parmesan cheese. Ladle the soft polenta around the plate and place a shank in the middle. Spoon some of the tomato sauce over the shank and sprinkle with the crispy gremolata crumbs.


Lamb shanks are a relatively inexpensive cut that when braised slowly turns tough pieces of meat into succulent goodness. Coated in flavorful tomato wine sauce and bits of crispy breadcrumbs mixed with lemon zest, garlic and parsley, each mouthful of the tender lamb shank with the gremolata crumbs is enticingly good. I believe you will enjoy this Italian style of preparing lamb shanks. If you don’t wish to have a tomato based sauce, then I think you would enjoy my Slow Braised Lamb Shanks that are prepared with red wine, garlic and fresh herbs. They are served with lemon orzo and will remind you of a dish you might enjoy while visiting a Greek taverna. Either way, I think you will find lamb shanks to be a perfect dish for effortless entertaining and one that your guests will love.

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Kung Pao, Szechuan Style Chicken With Peanuts

Whether sitting in a beautifully decorated Chinese restaurant in a cosmopolitan city or ordering from the takeout menu of your local Chinese restaurant around the corner, Kung Pao, Szechuan Style Chicken With Peanuts is probably one of the most popular dishes ordered in American Chinese restaurants today.

Kung Pao Szechuan Style Chicken With Peanuts

Kung Pao, Szechuan Style Chicken With Peanuts

If you don’t have a good Chinese restaurant just right around the corner from where you live, it doesn’t mean that you can’t have Kung Pao at home as it is very easy to prepare yourself. It is a dish typically prepared by stir frying chicken with garlic, ginger, soy sauce, chili peppers and peanuts. Don’t like chicken, use beef, shrimp or tofu. Can’t eat peanuts, you can substitute cashew nuts instead. If you like vegetables in your stir fry, no problem. Add the veggies you like, that is the pleasure of being a cook in your own home.

Kung Pao is a recipe that can be put together very quickly so make sure you have all your ingredients prepped and ready before you start cooking. The mincing and dicing will always takes longer than the actual cooking of stir fry meals.

Kung Pao, Szechuan Style Chicken With Peanuts

Serves 2, adjust the recipe accordingly

  • 4 boneless, skinless chicken thighs or 2 chicken breasts, cut into bite size pieces
  • 1 Tbsp. cornstarch
  • 1 Tbsp. rice wine, sherry, or white wine

Combine chicken, cornstarch and wine in a bowl, stir to coat and refrigerate 30 minutes.

  • 1 Tbsp. Chinese black vinegar, if available, or use balsamic vinegar
  • 2 tsp. soy sauce
  • 3 Tbsp. hoisin sauce
  • 2 tsp. grated fresh ginger
  • 1 tsp. sesame oil
  • 1/2 tsp. ground Szechuan pepper, or to taste
  • 3 Tbsp. rice wine, sherry or white wine

Combine the vinegar, soy, hoisin, ginger, sesame oil, pepper and wine in a small bowl.

  • 2 Tbsp. peanut oil, more if needed
  • 1/2 red bell pepper, chopped (optional)
  • 1/2 small onion, chopped (optional)
  • 6 – 8 dried chili peppers (more or less depending on how hot you want the dish)
  • 3 cloves garlic, chopped
  • 3 green onions, sliced (optional)
  • 1/4 c. roasted peanuts

Heat the oil in a wok or skillet until hot but not smoking. Add the chopped red bell pepper and onion and cook until just softened. Remove with a slotted spoon to a bowl. Add the chicken and cook for about 1 minute, stirring until the chicken turns white. Remove with a slotted spoon and add to the peppers and onions. Add the dried chili peppers and the garlic and cook about 15 seconds then add the sauce and stir. Add the chicken, bell peppers, and onions and cook about 1 or 2 minutes until the chicken is done. Add the green onions and peanuts, stir to coat and serve.


This spicy Chinese dish is full of flavor and doesn’t take too long to prepare. When I serve a dinner that can be basically brown like this one, I like to add color where I can so I added red bell pepper which is not always typical to the dish. I also served stir fried broccoli that was cooked with garlic and a little sesame oil along with brown rice. I believe that Kung Pao prepared at home can be a healthier dinner compared to one that you might get at your favorite restaurant that may have been deep fried. I hope you will try making Szechuan style chicken with peanuts and that you will enjoy it as much as I do.

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St. Patrick’s Day, When Everyone’s Irish

St. Patrick’s Day, When Everyone’s Irish. Whether you live in Ireland, known fondly as the Emerald Isle, are of Irish heritage or just want to be Irish for a day, you may be  planning to go to a pub on St. Patrick’s Day. Irish pubs will be shoulder to shoulder with people who want to enjoy a pint of Guinness stout with their friends, eat a plate of corned beef and cabbage and sing “Danny Boy”.

We don’t have an Irish pub in our small town in New Hampshire but not too far away in the town of Epping, we have a very atmospheric pub called the Holy Grail. The building was once a church, originally built in 1898. The former parish hall, which is now called Camelot, is its function hall. The Camelot, with its thatched roof, brings to mind a small building from an Irish village. Step inside the Holy Grail, have a seat at the large bar or at one of the tables and the first thing you will notice is the large mural covering one entire wall of the pub. The mural represents the various villages and countryside the owners of the pub encountered while traveling through Ireland. Light from the lovely stained glass windows of the former church make the large room bright and welcoming on a sunny day.

Mural Of An Irish Village In The Holy Grail Pub

Mural Of An Irish Village In The Holy Grail Pub

The Holy Grail serves typical Irish pub food such as Scotch eggs, fish and chips, and a boiled dinner along with lots of American favorites like burgers and ribs. I know that the  pub will be packed with revelers on St. Patrick’s day but my husband and I will forgo the festivities there and celebrate the day at home.

The Interior Of The Holy Grail With The Large Stained Glass Church Windows

The Interior Of The Holy Grail With The Large Stained Glass Church Windows

Even though I will not be at an Irish pub on St. Patrick’s Day, I like to prepare a meal that honors my Irish heritage. Bangers and mash, which is sausages and mashed potatoes or in this case colcannon, is very popular pub grub in both Ireland, England and the US and can be found on the menu at the Holy Grail. Simple to prepare, it is nonetheless a tasty dish and I think you would enjoy bangers and colcannon as much as I do.

Bangers And Colcannon

Bangers And Colcannon

Bangers And Colcannon With Onion Gravy

Serves two, adjust the recipe accordingly

Sausages and Onion Gravy

  • 2 or 3 sausages, per person
  • 1 small onion, cut in half and sliced thinly
  • 2 tsp. oil
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1/4 c. red wine (beer can be substituted)
  • 2 c. beef broth
  • salt and pepper to taste

Heat 1 tsp. oil in a sauté pan and brown the sausages on all sides until fully cooked. Remove sausages to a plate and keep warm. In the same pan, heat the remaining 1 tsp. of oil and add the sliced onions and slowly cook until they are soft and caramelized. Remove the onions to a small bowl. Add the butter and flour to the same pan, stir and cook over moderate heat until light brown. Add the wine and stir to blend then add the beef broth. Cook until starting to reduce, add the cooked onions and season with salt and pepper. Simmer until desired sauce consistency. Just before serving, you can add the sausages to the gravy and reheat if necessary.   


  • 2 large potatoes, cubed (I use Gold Yukon)
  • 3 cloves of garlic
  • 1 c. bite size pieces green cabbage, steamed
  • 3 Tbsp. butter
  • 1/4 c. cream
  • salt and pepper to taste
  • chopped green onions or parsley for garnish (optional)

Place the cubed potatoes and garlic in a pot of salted water. Bring to a boil and cook until tender. Drain and add the butter, cream, salt and pepper. Mash until desired consistency and then mix in the cooked cabbage.

To serve the dish, put a mound of potatoes in the middle of a plate, make a well in the center and add a pat of butter, if desired. Top with the sausages and spoon over a little of the onion gravy, serving more at the table.


If you don’t have a pub in your area and want to cook an appropriate meal for St. Patrick’s Day, I have some other suggestions for you if you don’t want to prepare the bangers and mash. Click on any of the highlighted dishes and you will find my recipes for corned beef and cabbagelamb stewbeef and Guinness pie and shepherd’s pie.

 Happy St. Patrick’s Day  To You All – Lá fhéile Pádraig sona dhaoibh!

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