Irish Feast

Liquid Gold

  • 2 bulbs of garlic *homegrown is the best!
  • 1 cup olive oil
  • Salt to taste

Directions: Use blender to mix all ingredients.

Ricky’s Irish Stew (Vegetarian)

  • 1 cup celery
  • 1 cup carrots
  • 1 cup red onion (chopped)
  • 2 cups potatoes (cubed) *I used the local brown potatoes from Honest Weight
  • 1 tbsp liquid gold
  • 4 cups chopped kale
  • 1/2 cup slices leeks
  • 8 cups vegetable stock
  • 2 cups stout beer 
  • 1 tbsp soy sauce
  • 6 Shiitake mushrooms
  • 6 Baby Bella mushrooms
  • 2 bay leaves
  • 1 tbsp cilantro
  • 1 tbsp parsley
  • 1 tbsp oregano
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 1 cup orange lentils
  • 1 cup green lentils
  • Salt & pepper to taste

Directions:  Sauté mushrooms, then add celery, carrots, leeks, onion and continue to sauté. Stir in liquid gold. Gradually mix in potatoes, kale, soy sauce, vegetable stock and stout beer. In two additional pots, boil the orange and green lentils separately. The red lentils are smaller in size, so they’ll take less time to cook (about 30-40 min total) than the green lentils, (1 1/2 -2 hours) because they’re smaller in size.  Once the lentils are done cooking, drain and add to original vegetable pot mixture. Add herbs/spices and cook for about 15 more minutes.

Photo Mar 13, 3 55 07 PMChef Ricardo Tip: Turn it into a Pot Pie by adding a layer of pastry dough to the top. Egg wash pastry dough and sprinkle with cheese/salt to taste.


Ricky’s Irish Stew (With Meat)

  • 1 cup celery
  • 1 cup carrots
  • 1 cup leeks
  • 1 cup red onion
  • 2 tbsp liquid gold
  • 4 lbs chuck roast cubed
  • 2 cups potatoes
  • 1 cup peas
  • 1/2 tbsp cilantro
  • 1/2 tbsp parsley
  • 4 cups beef stock
  • 1 cup stout
  • 1 cup roux

Directions:  Sauté vegetables for a few minutes, then add liquid gold. Add cubed beef and cook until browned. Add beef stock, stout and potatoes. Cook on medium heat for about an hour and a half. Add water if reducing too quickly. Add peas, cilantro and parsley. Salt & pepper to taste. Add about a cup of roux. If you’d like to further thicken the stew, gradually add small amounts of roux.


Shepherd’s Pie

  • Rick’s Irish stew
  • Mashed potatoes
  • Pie crust dough
  • Cilantro/Parsley oil

Photo Mar 13, 4 00 07 PM

Directions: Use circle cutter to cut pie crust dough into small round pieces. Press pie crust dough pieces into bottom of a  muffin pan to create bowl-like mini pie crusts. Cook until golden brown. Using Ricky’s Irish Stew recipe above, spoon some stew into mini pie crust bottoms. Pipe mashed potatoes atop and drizzle with cilantro/parsley oil.



Bangers & Mash with Ricky’s Homemade Irish Sausage & Stout Gravy

  • Irish Sausage
  • Mashed potatoes
  • Stout gravy



  • 1/2 tsp All spice
  • 1/2 tsp dried sage
  • 1/2 tsp marjoram
  • 1/2 tsp mace (the spice!)
  • 1/2 tsp nutmeg
  • 1/2 tsp clove
  • 1/2 tsp cayenne pepper
  • 1 cup panko
  • 1 tsp each salt & pepper
  • 2lbs ground pork (shoulder or butt)

Stout Gravy

  • 1/4 cup roux
  • 1 cup stout beer
  • 1 cup beef stock
  • 1/2 cup leeks
  • 1 tsp liquid gold
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • salt & pepper to taste

Directions: I use the kitchen aid stand mixer sausage attachment to make my homemade Irish sausage using the above ingredients and natural casings. You can make your own sausage or substitute your favorite brand. Then, sauté sausage on both sides until golden brown, remove from pan and place in oven at 350º for about 10-15min to finish cooking. In the meantime, use the sausage pan to sauce leeks, then garlic. Add stout and stock. Whisk in roux to thicken. Add heavy cream, butter and salt & pepper. Cook for a few minutes and serve with sausage. Be sure to let the sausage rest before cutting.


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