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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Another wolf makes its way into Southern Oregon ... Our View: Let Medford voters decide on marijuana sales ... Reopening of the Siskiyou Line means trucking companies will take a hit ... Another wolf makes its way into Southern Oregon ... Our View: Let Medford voters decide on marijuana sales ... Reopening of the Siskiyou Line means trucking companies will take a hit ... Kitchen Call: St. Pat's minus the corned beef Comment By Linda Bassett More Content Now MailTribune.com By Linda Bassett More Content Now Posted Mar. 16, 2015 at 7:03 AM By Linda Bassett More Content Now Posted Mar. 16, 2015 at 7:03 AM » Social News This week, crowded pubs will blast merry music loud enough to be heard blocks away. Glasses will be filled to the “top of the harp” with traditional dark Guinness stout, practiced bartenders letting the foam subside before handing the glasses over the bar. Good drinks merit good food. Whenever you find a cook and an alcohol product in the same room, the cook will want to apply it to a recipe. Stout is no different. It has lent itself to soups, stews and sauces for hundreds of years. So supplement that traditional soda bread slathered with Irish butter with a surprise or two from the kitchen. Add sturdy Irish stout to good old American barbecue. That one got my attention. Slow-cooked baby back ribs in the oven treated to a sauce flavored with the dark brew. Fair enough. And good enough. Even better, when you shake up the concept with a dash of spicy sriracha sauce. I’m skipping the whole corned beef-and-cabbage deal this year and cooking up a huge batch of these instead. Sticking closer to tradition, I plan crisply fried potato cakes, based on the fried potatoes called boxty. In Ireland, salmon shows up on nearly every menu. In the U.S., especially at this time of year, the luscious pink fish is expensive, especially if you want authentic Irish smoked salmon. But adding it to potato cakes will stretch the luxurious ingredient. Top each one with a slice of tomato, a dollop of sour cream and a shower of chives. As an added attraction, sprinkle the tomato slices with bread crumbs and slide them under the broiler for less than 5 minutes until the crumbs brown, the top the potato cakes with them. You can make appetizer size, about 1-1/2 inches in diameter, or make larger, 2-1/2 inches in diameter, as a side for the ribs. For the appetizer, slice, bread and broil extra-large cherry tomatoes. As an added surprise, take a few seconds to zing up the sour cream or yogurt topping with shallots, lemon zest and fresh dill. BABY BACK RIBS IN GUINNESS BARBECUE SAUCE Makes 6 servings, easily doubled, but only 1-1/2 times the seasonings 3 pounds pork baby back ribs 6 cups chicken stock 3 tablespoons coriander 3 tablespoon yellow mustard 1 healthy pinch red pepper flakes 2 tablespoons salt 1/2 cup brown sugar 1/4 cup canola oil Heat the oven to 350 F. Place ribs in one layer in a large baking pan. Whisk together the stock, ground coriander, mustard, pepper flakes, salt and brown sugar; pour over the ribs in the baking pan, to cover them. Cover tightly with foil; cook for one hour until meat is falling-off-the-bone tender. Take the ribs out of the liquid; set aside until cool enough to handle. Reserve 1 cup of cooking liquid. Cut the ribs between the bones to form single ribs. Heat oil in a large skillet over medium-high heat. Add the ribs and cook, tossing, 2 to 3 minutes, to caramelize the exterior. Pour in the reserved cooking liquid. Continue to cook over medium-high heat until the liquid has nearly evaporated. Add 1 to 1-1/2 cups Guinness Barbecue Sauce, tossing to coat the ribs completely. Serve right away. GUINNESS BARBECUE SAUCE 16 ounces Guinness stout 1/2 cup brown sugar 2 tablespoons tomato puree 3/4 cup sriracha sauce Bring stout to a boil in a medium pot over high heat. Add sugar, tomato puree; continue to boil until sauce reduces to a quarter of its original volume. Stir in the sriracha sauce. Bring to a boil once more and take the pot off the heat and cool almost to room temperature. Puree the sauce until smooth. Cool and refrigerate until needed. POTATO CAKES WITH SMOKED SALMON, SOUR CREAM AND CHIVES Makes 8 cakes, 2-1/2 inches in diameter each; or make them 1-inch and get nearly 20 You can use Greek yogurt in place of sour cream, hardly traditional, but with a similar tang and thickness. 1 pound mashed potatoes pinch salt 4 tablespoons butter, melted 1/2 to 3/4 pound smoked Irish salmon, slivered 3/4 cup all-purpose flour, plus extra for cooking Butter and canola oil for cooking 2 tomatoes 4 tablespoons thick sour cream Snipped chives Put the mashed potatoes, salt, melted butter, into a bowl; mix gently to form a light dough. Flour a work surface; very gently roll the dough out to about 1/2-inch in thickness. Cut into 8 circles, about 2-1/2 inches in diameter. Gently press the salmon slivers into the center of each one, distributing evenly. (Alternatively, you can pile the salmon slivers on top of the cooked potato cakes.) Warm butter and canola oil in a heavy skillet. Add the potato cakes; cook, 3 to 4 minutes, until lightly browned, on each side. Transfer the potato cakes to plates. Put a tomato slice on top of each one; garnish with a dollop of sour cream and a shower of chives. Serve immediately. DILL CREAM Makes about 1/2 cup 1/2 cup sour cream 1 shallot, finely chopped 1/4 cup finely chopped fresh dill Juice and grated zest of a lemon Salt, ground white pepper, to taste Whisk together all the ingredients in a bowl. Cover and refrigerate until needed. Use as a topping for soup or the potato cakes above. Linda Bassett is the author of “From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.” Reach her by email at [email protected], read her blog at LindABCooks.wordpress.com and follow her on Twitter at @Kitchencall. By Linda Bassett More Content Now MailTribune.com By Linda Bassett More Content Now Posted Mar. 16, 2015 at 7:03 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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