Top 5 Soakage Recipes for After St. Patrick's Day!
Soakage: What is it and the best recipes for it!
The Irish do have a way with their words! On our family's latest trip to Ireland we came back with plenty of new vocab but there was one word in particular that we loved most. My mom, (Mary), and I chose Kinsale as our first stop on the trip. After all, it is the gourmet food capital of Ireland. In this quaint harbor town our gang took a gourmet food walking tour with founder and guide of Kinsale Food Tours, Suzanne Burns. When Suzanne met Mary and I and the rest of our gang she noticed that familiar, greenish tint to our face and our overall low energy. "You all need some good Irish soakage!"
Indeed we did! One too many Guiness and a bartender who was generous with his shots of whiskey had the crew with the Irish Flu. Soakage refers to eating hardy, delicious, carby and greasy food the day after over indulging on whiskey and beer to help cure your hangover. Although we were feeling less than par before the Gourmet Food Walking tour, Suzanne was right! Each bit of food was a new found life source. In fact, by the end of the tour we were feeling good enough to begin the festivities again!
The night before...
During the tour :)
With St. Paddy's Day just around the corner I thought it was the perfect opportunity to share Terrapin's picks for our Top Soakage Recipes.
Here are our Top 5 Soakage Recipes for your St. Patrick's Day Hangover
Corned Beef Hash with Fried Egg and Sriracha Horseradish Squeeze
Ingredients:
Leftover Potatoes
Leftover Corned Beef
Onion
Eggs
Terrapin Ridge Farms Sriracha Horseradish Squeeze
Butter
Salt and Pepper
Directions:
Grease pan with ample butter. Chop up desired amount of onion and add to heated butter. Once the onions start to brown add sliced or chopped leftover potatoes. The potatoes should be approx. ¼ to ½ an inch. Once the potatoes start to get crispy add in chopped up, leftover corned beef. As the corn beef heats up crack one or two eggs on top. Once the eggs are fried remove from heat. Serve in pan and drizzle Sriracha Horseradish Squeeze on top or carefully pour the Corned Beef Hash with the Fried Egg onto a plate, squeeze Sririacha Horseradish on top and enjoy!
Leftover Potato Hash browns with Onion Blossom Horseradish Drizzle
Ingredients:
Leftover Potatoes
Onion
Butter
Terrapin Ridge Farms Onion Blossom Horseradish Dip
Directions:
Grease pan with ample butter. Chop up desired amount of onion and add to heated butter. Once the onions start to brown add sliced or chopped leftover potatoes. The potatoes should be approx. ¼ to ½ an inch. Cook until desired crispiness. Plate hash browns and drizzle Terrapin Ridge Farms Onion Blossom Horseradish Dip on top. Enjoy!
Fried Colcannon Cakes with Leftover Mashed Potatoes
Ingredients:
Leftover Mashed Potatoes (or leftover colcannon if already made)
Green Onion
Leftover Cabbage
Terrapin Ridge Farms Everything Aioli or Bacon Aioli
Butter
½ cup all-purpose flour
Vegetable Oil
Directions:
If you do not have leftover colcannon you must first make the colcannon. Add a generous amount of butter to a frying pan. Add in chopped up green onions, about half a cup. Next add leftover cabbage and heat the two together. Mix together leftover mashed potatoes, green onions and cabbage until evenly mixed, keep off of heat. In a bowl add in ½ cup of flour and mashed potato mixture. Fold together. In a separate pan pour vegetable oil until it reaches about ½ inch thick around the pan. Once pan is hot, scoop out about 2/3 cup of colcannon, form into a patty and place on hot oil. Cook each side until golden brown, flipping once. Cool colcannon cakes on paper towels or brown paper. Drizzle Terrapin Ridge Farms Everything Aioli or Terrapin Ridge Farms Bacon Aioli on top of colcannon cake and enjoy!
Left-over Corned Beef Sandwich with Garlic Kraut Mustard
Ingredients:
Left Over Corned Beef
Rye Bread
Provolone Cheese
Terrapin Ridge Farms Garlic Kraut Mustard
Directions:
On each slice of bread spread a generous amount of Garlic Kraut Mustard. This mustard has an initial bite with a mild aftertaste and pairs perfectly with corned beef, you want a lot on that sandwich! Layer provolone cheese on top of the mustard. Directly after heating up the corned beef place it on the cheese side of the sandwich. Place both sides of the sandwich together, slice down the middle and enjoy!
Bagel with Hatch Chile Cream Cheese and Smoked Salmon, an Irish favorite.
Ingredients:
Savory bagel of your choice (we like sesame seed)
Terrapin Ridge Farms Hatch Chile Cream Cheese
Smoked Salmon
Directions:
Toast the bagel in a toaster or in the oven. Spread a generous amount of Terrapin Ridge Farms Hatch Chile Cream Cheese. Layer desired amount of smoked salmon on top. Simple and easy recipe to cure your hangover blues.
** We highly reccomend taking a tour with Suzanne at Kinsale Food Tours. She is very knowledgable and fun! The town is truly a gem. Don't hestitate to call or email sales@terrapinridge.com for more info!
The Irish do have a way with their words! On our family's latest trip to Ireland we came back with plenty of new vocab but there was one word in particular that we loved most. My mom, (Mary), and I chose Kinsale as our first stop on the trip. After all, it is the gourmet food capital of Ireland. In this quaint harbor town our gang took a gourmet food walking tour with founder and guide of Kinsale Food Tours, Suzanne Burns. When Suzanne met Mary and I and the rest of our gang she noticed that familiar, greenish tint to our face and our overall low energy. "You all need some good Irish soakage!"
Indeed we did! One too many Guiness and a bartender who was generous with his shots of whiskey had the crew with the Irish Flu. Soakage refers to eating hardy, delicious, carby and greasy food the day after over indulging on whiskey and beer to help cure your hangover. Although we were feeling less than par before the Gourmet Food Walking tour, Suzanne was right! Each bit of food was a new found life source. In fact, by the end of the tour we were feeling good enough to begin the festivities again!
The night before...
During the tour :)
With St. Paddy's Day just around the corner I thought it was the perfect opportunity to share Terrapin's picks for our Top Soakage Recipes.
Here are our Top 5 Soakage Recipes for your St. Patrick's Day Hangover
Corned Beef Hash with Fried Egg and Sriracha Horseradish Squeeze
Ingredients:
Leftover Potatoes
Leftover Corned Beef
Onion
Eggs
Terrapin Ridge Farms Sriracha Horseradish Squeeze
Butter
Salt and Pepper
Directions:
Grease pan with ample butter. Chop up desired amount of onion and add to heated butter. Once the onions start to brown add sliced or chopped leftover potatoes. The potatoes should be approx. ¼ to ½ an inch. Once the potatoes start to get crispy add in chopped up, leftover corned beef. As the corn beef heats up crack one or two eggs on top. Once the eggs are fried remove from heat. Serve in pan and drizzle Sriracha Horseradish Squeeze on top or carefully pour the Corned Beef Hash with the Fried Egg onto a plate, squeeze Sririacha Horseradish on top and enjoy!
Leftover Potato Hash browns with Onion Blossom Horseradish Drizzle
Ingredients:
Leftover Potatoes
Onion
Butter
Terrapin Ridge Farms Onion Blossom Horseradish Dip
Directions:
Grease pan with ample butter. Chop up desired amount of onion and add to heated butter. Once the onions start to brown add sliced or chopped leftover potatoes. The potatoes should be approx. ¼ to ½ an inch. Cook until desired crispiness. Plate hash browns and drizzle Terrapin Ridge Farms Onion Blossom Horseradish Dip on top. Enjoy!
Fried Colcannon Cakes with Leftover Mashed Potatoes
Ingredients:
Leftover Mashed Potatoes (or leftover colcannon if already made)
Green Onion
Leftover Cabbage
Terrapin Ridge Farms Everything Aioli or Bacon Aioli
Butter
½ cup all-purpose flour
Vegetable Oil
Directions:
If you do not have leftover colcannon you must first make the colcannon. Add a generous amount of butter to a frying pan. Add in chopped up green onions, about half a cup. Next add leftover cabbage and heat the two together. Mix together leftover mashed potatoes, green onions and cabbage until evenly mixed, keep off of heat. In a bowl add in ½ cup of flour and mashed potato mixture. Fold together. In a separate pan pour vegetable oil until it reaches about ½ inch thick around the pan. Once pan is hot, scoop out about 2/3 cup of colcannon, form into a patty and place on hot oil. Cook each side until golden brown, flipping once. Cool colcannon cakes on paper towels or brown paper. Drizzle Terrapin Ridge Farms Everything Aioli or Terrapin Ridge Farms Bacon Aioli on top of colcannon cake and enjoy!
Left-over Corned Beef Sandwich with Garlic Kraut Mustard
Ingredients:
Left Over Corned Beef
Rye Bread
Provolone Cheese
Terrapin Ridge Farms Garlic Kraut Mustard
Directions:
On each slice of bread spread a generous amount of Garlic Kraut Mustard. This mustard has an initial bite with a mild aftertaste and pairs perfectly with corned beef, you want a lot on that sandwich! Layer provolone cheese on top of the mustard. Directly after heating up the corned beef place it on the cheese side of the sandwich. Place both sides of the sandwich together, slice down the middle and enjoy!
Bagel with Hatch Chile Cream Cheese and Smoked Salmon, an Irish favorite.
Ingredients:
Savory bagel of your choice (we like sesame seed)
Terrapin Ridge Farms Hatch Chile Cream Cheese
Smoked Salmon
Directions:
Toast the bagel in a toaster or in the oven. Spread a generous amount of Terrapin Ridge Farms Hatch Chile Cream Cheese. Layer desired amount of smoked salmon on top. Simple and easy recipe to cure your hangover blues.
** We highly reccomend taking a tour with Suzanne at Kinsale Food Tours. She is very knowledgable and fun! The town is truly a gem. Don't hestitate to call or email sales@terrapinridge.com for more info!
