Bring a bit of Ireland into your kitchen this St. Patrick's Day. Some of the best of Ireland to be imported into the States, Bailey's Irish Creme and Guinness, are used in these unique recipes by chef Matthew Murphy, originally from Dublin, Ireland. The chef at the Ritz Carlton in New Orleans, he was invited on "Today" to share his favorite recipes from his homeland.
Dublin Bay Seafood CoddleMatthew Murphy
In a large pot, sauté the bacon, sausage, garlic, leeks and shallots in butter for 5 minutes. Add the water and potatoes and bring to a boil. Turn down the heat and simmer for 10 minutes. Add the mussels, prawns, cockles, parsley, thyme and bay leaf and continue to cook for another 5 minutes. When the potatoes are soft enough to break apart, the coddle is done. Season to taste with salt and pepper. Garnish with chopped chives.
Seafood coddle is best served with and crusty, thick slices of bread and Irish cheddar cheese.
91235026048138133604976049260499butter1ounce1 ounce butterirish bacon8slice8 slices Irish bacon (made from pork loin and thickly sliced)sausages88 large Irish sausages (very peppery and spicy)garlic4clove4 cloves garlic, finely choppedleeks22 whole leeks, well rinsed and finely dicedshallots1pound1 pound shallots (or pearl onions), peeledwater8cup8 cups waterpotatoes88 large potatoes, peeled and slicedmussels1pound1 pound musselsprawns1pound1 pound Dublin Bay prawns (shrimp)cockles1pound1 pound cockles (clams)parsley1teaspoon1 teaspoon fresh parsley, choppedfresh thyme0.5ounce1/2 ounce fresh thymebay leaf11 bay leafSaltPepperChopped chives for garnish