With St. Patrick’s Day just around the corner, Irish men and women throughout the country are getting ready to serve up their favorite corned beef, cabbage, and potato recipes. To keep food hot on the big day, chefs might want to use a wire chafing rack.

“Enjoy an Irish feast on Saint Patrick’s Day”

Once again Saint Patrick’s Day is here, and all around the country restaurants, pubs and taverns are preparing by investing in green food coloring and loading up on potato recipes. Restaurants who want to make a big splash on this Saint Patty’s day might want to consider adding buffet chafers to their shopping list, as hot Irish food will be on many minds this coming week.

Traditional Irish food is simple and delicious, as such many families will be sticking to the classic ways this Saint Patty’s Day. Old favorites include braised beef shoulder served with rosemary potatoes and fresh spinach, beer-glazed pork chops and the classic corned beef and cabbage.

Some Irish chefs have begun turning away from their simplistic routes and opted for a more worldly approach towards cooking. Popular combinations include Thai-influenced green curry with Irish vegetables like carrots and cabbage, lemon grass infused shepherd’s pie and more.

“The Irish are rediscovering traditional cooking, revaluing locally grown ingredients and intelligently adapting diverse culinary influences,” former editor of Saveur magazine Coleman Andrews tells OregonLive.com.

Regardless of what’s on the menu this Saint Patrick’s Day, chefs should consider investing in wire chafing stands, a safe, reliable and easy-to-clean device to keep food warm while the chef’s attention is drawn away by a tasty pint of Guinness.

“Wow guests this Saint Patrick’s Day with corned beef and cabbage”

With Saint Patrick’s Day just around the corner, amateur and professional chefs around the country are dusting off their dinner chafers and preparing their best corned beef and cabbage recipes in time for Wednesday’s festivities. Fortunately for inexperienced cooks unfamiliar with the dish, celebrity chef Bobby Flay offered up his take on the traditional Irish dish on CBS’ The Today Show.

For Flay’s spice rubbed corned beef, chefs will brown bacon in a large saute pan over medium heat, removing the bacon strips once they are crisp and frying the corned beef in the bacon fat. Then they will sear the beef until a crust forms, and let it rest.

Using a dinner chafer to keep the beef hot while it rests can ensure that the protein remains hot and steaming once it is served, and freeing up space on the range to cook the cabbage.

The next step is whisking together some Dijon and whole grain mustard, honey and horseradish to create a sauce to spread over the beef.

For the cabbage, place shallots in the oven at 350 degrees and toss with some olive oil, sugar, salt and pepper. Once golden brown, combine the mixture with cabbage and the bacon from earlier and warm on low heat, serving when it’s ready.

This delicious meal could easily be served in a dinner chafer. Wire chafing stands provide a safe and sturdy way to keep delicious dishes hot throughout a meal and ensure each bite is as fresh as the last.

Author Bio: Robert Skorr is the owner of Skorr Products, which he founded in 1992. His backgrounds in marketing and product & machine design have let him develop perfect-quality wire chafing racks. These USA-made racks allow food to stay hot and fresh after they’re done cooking. http://www.skorrproducts.com

Category: Food and Drinks
Keywords: St.Patrick’s Day, recipe, corned beef, cabbage, potatoes, wire chafers, chafing racks, cooking