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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Emergency services: March 12 Drug search warrant leads to two Medford arrests Hawthorne will get a children's park, thanks to Medford business leaders Jackson County commissioner says pot tax levels playing field Council reconsiders vote to install cameras at City Hall Crime, Courts and Emergency Services Emergency services: March 12 Drug search warrant leads to two Medford arrests Rogue River man convicted of kidnapping, assault In the national spotlight Emergency services, May 11 Politics and Elections Special election: Jackson County voters OK marijuana tax Ex-Merkley aide chosen as Oregon secretary of state Ashland: Budget increase, swimming pool funding discussion on council agenda Judge upholds Phoenix's moratorium on medical marijuana dispensaries Ballots on Jackson County marijuana tax go out Friday Education Supporters rally to back beleaguered principal St. Mary's reaches out to China Work your body to save your braaaaains Inert grenade spurred White Mountain Middle School evacuation Willow Wind students raise money for water Environment Low snow closes Mt. 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Christofferson Weather Photo Galleries Since You Asked Videos Web Cams Mail Tribune 100 Shareable Bank of America is predicting a massive Tesla collapse Mars One attracts science fiction geeks and people who hate society Sports Latest Stories Late lull costs North in quarterfinals Comets advance to 5A state semifinals Trail Blazers hold off Rockets Beavers fall to Buffaloes at Pac-12 tourney North Medford boys fall in state quarterfinals Varsity 541 College Sports Beavers fall to Buffaloes at Pac-12 tourney Two Beavers seeded for NCAA Championships Raiders romp to victory in NAIA start Gonzaga trips BYU for 14th WCC title Beaver QB race down to three players Pro Sports Trail Blazers hold off Rockets Kelly says Eagles aren't after Mariota Mayweather, Pacquiao begin countdown James fuels Cavs in rout of Mavs Blair plays four tours to earn PGA card Community Sports Business Latest Stories Alaska, United Express boost Medford airport to record February Jackson County jobless rate falls to 7.7 percent Blog: Manufacturing leads Oregon's export expansion Disruptive forces: Coming to a business near you Four Rogue Valley companies make business magazine's top-100 list Real Estate News Business briefs: March 7 New construction prices jump 18.2 percent in Jackson County People In Business People in Business: Feb. 28 People in Business Transportation Alaska, United Express boost Medford airport to record February CEO Rieder leaving Erickson March 31 Lodging gains bode well for travel industries Medford airport flies past January record Agriculture Harry & David announces new president Warm winter has fruit growers poised for action Briefcase: Business briefs for Feb. 21 Opinion Latest Our View: Medford native Dave Frohnmayer leaves legacy of distinguished service Letters to the Editor, March 12 George Will: The Export-Import Bank's tenacious grip Dana Milbank: Republicans set up a breakaway nation Our View: Medford council shouldn't over-regulate backyard pot gardens Editorials Our View: Medford native Dave Frohnmayer leaves legacy of distinguished service Our View: Medford council shouldn't over-regulate backyard pot gardens Our View: Atkins a safe choice for secretary of state Our View: Driving voter turnout is no sure thing for Oregon Our View: Cheers and Jeers Letters to the Editor Letters to the Editor, March 12 Letters to the Editor, March 11 Letters to the Editor, March 10 Letters to the Editor, March 9 Letters to the Editor, March 8 Columns George Will: The Export-Import Bank's tenacious grip Dana Milbank: Republicans set up a breakaway nation Kathleen Parker: Adolescent senators dunking the president Kent Bush: Things will never change unless we change them Michael Gerson: Viewing Ferguson from Selma — and fixing it Guest Opinions Guest Opinion: There is nothing uniform about the Uniform Crime Report GUEST OPINION: Police, community should work to prevent profiling Guest Opinion: Don't overregulate Oregon's hemp industry Guest Opinion: Predatory banking practices bilk citizens Guest Opinion: Is less education the answer? Lifestyle Latest stories Religion News: Austria defends new law on mosque funding Suzette Martinez Standring: Reiki - healing energy Marketta Gregory: Love in action Community blog: Fewer and fewer of us eschew brilliant beets The Pacific Crest Trail in 30 Years Food Community blog: Fewer and fewer of us eschew brilliant beets Season Stepp: Celebrate St. Patrick’s Day with authentic Irish recipes Page H. Onorato: The 10 commandments for the Southern cook Page H. Onorato: Try out this hot stuff in your kitchen on a cold night Serra storms Seattle Home and Garden Dear Monty: Successful rezoning property requires a plan Garden Cameos: Time to give your garden a new look Carol Link: Eradicate weeds completely, use edgers to help keep thrift on slope Paul Rogers: Daylight Saving, full moon hopeful signs for spring Home Help: 4 ways to redefine your outdoor space Health Community blog: The Future is Now Dr. Murray Feingold: Cognitive-behavioral therapy shown to help hoarders Dr. Jeff Hersh: Gallstones affect 25 percent of American women Health Watch: Get prepped for spring break HealthStyle: Marriage care and maintenance Hiking Biking Faith More religion events in the Rogue Valley Religion Briefs Religion briefs, Feb. 27 Religion briefs: Friday, Feb. 20 Religion News: Pope makes surprise shantytown visit Milestones and Achievements Exercise helps special-needs kids adjust to airport procedures Engagement: Workman-Wright Anniversary: Hofer Columnist for a Day Rogue Healthy Aging Tempo Latest stories Warren G. performs at the Historic Ashland Armory Thanks for the Memories presents 'Anastasia' OSF Hip-Hop Poetry Open Mic Zepdrix! 'Shook, Rattled and Rolled' Ashland's First Friday Art Walk showcases new exhibits by regional artists Theater Thanks for the Memories presents 'Anastasia' TMTO's 'Bye Bye Birdie' takes flight Brava! Opera presents classic Mozart and Poulenc Review: 'Fingersmith' a twisting thriller with love TMTO presents 'Bye Bye Birdie' Music Warren G. performs at the Historic Ashland Armory Zepdrix! 'Shook, Rattled and Rolled' ZEPDRIX! at the Historic Ashland Armory The Bee Eaters play Headwaters Ladysmith Black Mambazo plays the Craterian Theater Community Events Ashland Independent Film Festival announces this year's lineup OSF Hip-Hop Poetry Open Mic Ashland's First Friday Art Walk showcases new exhibits by regional artists Jesse Lawson and Joe Moxley host 'Barkeeper' Third Fridays showcases local artists Dining Serra storms Seattle Sakura Japanese Sushi Restaurant opens in new location Restaurant Inspections: Sunday, March 1 Great Outdoor Grill offers healthful options Restaurant Inspections: Sunday, Feb. 22, 2015 Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Magazines/Special Sections Business Services NEWS NOW Our View: Medford native Dave Frohnmayer leaves legacy of distinguished service ... North Medford boys fall in state quarterfinals ... North Medford, Central Catholic boys even at halftime ... Our View: Medford native Dave Frohnmayer leaves legacy of distinguished service ... North Medford boys fall in state quarterfinals ... North Medford, Central Catholic boys even at halftime ... Season Stepp: Celebrate St. Patrick's Day with authentic Irish recipes By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Mar. 11, 2015 @ 9:25 am Updated Mar 11, 2015 at 9:26 AM By Season Stepp More Content Now Posted Mar. 11, 2015 @ 9:25 am Updated Mar 11, 2015 at 9:26 AM » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> Next week is St. Patrick’s Day, which in Ireland is not only an official public holiday, but is also a prominent religious observance to the Roman Catholic Church and the Protestant Church of Ireland. In America, the holiday is widely celebrated with shamrock cupcakes and green beer. North and South Carolina has an incredibly high concentration of Scotch-Irish heritage. These original immigrants played a large role in American history, such as support and participation in the American Revolution, and influences to folk culture in many areas, including the mountain regions of Appalachia. As most cultures do, when the Irish arrived in America they brought with them their traditional cuisine. Although today’s Irish fare is not as limited as that of the peasants of the past, many Irish dishes are based on inexpensive cuts of meat, produce, and dairy, making it affordable to replicate. Stout-Braised Brisket with Pearl Onions, Carrots and Potatoes Ingredients: 2 pounds beef brisket, cut in half Olive oil 4 cloves garlic, pressed or minced 2 tablespoons tomato paste 16 ounces stout beer, such as Guinness 1 cup beef stock, plus more as needed 4 bacon slices, diced 2 cups frozen pearl onions, thawed 4 large carrots, scrubbed and diced 1 pound red potatoes, scrubbed and cut into 1-inch pieces Season all sides of the brisket with kosher salt and freshly ground black pepper. Heat a Dutch oven over medium heat. When hot, add enough canola oil to lightly coat the bottom of the pan. Place one piece of brisket in the pan and cook undisturbed until very brown on one side. Flip once to brown on the second side. Remove from the pan, set aside, and repeat with remaining half brisket. Remove the pan from the heat, and add the garlic and tomato paste. Stir until fragrant, about 30 seconds. Return the brisket to the pot and add the stout and enough beef stock to cover. Return to the heat and bring to a simmer, and cover. Place in the oven until tender, about 2 hours. While the brisket cooks, spread the bacon in the bottom of a wide sauté pan. Place the pan over medium heat and cook the bacon undisturbed until browned on the bottom before stirring. Remove the bacon from the pan and set aside. Place the thawed pearl onions on paper towels and pat well to dry completely. Adding more oil to the bacon drippings as needed, add the onions to the pan in a single layer. Let cook undisturbed until the onions have begun to brown on the bottom before shaking or stirring the pan. Remove from the pan and set aside with the bacon. Add the carrots and potatoes to the pan. Add about 1-2 cups of the cooking liquid and bring to simmer, scraping up any browned bits from the bottom. Cook, stirring occasionally, until the carrots and potatoes are just fork tender, about 10 minutes. Alternatively, add the carrots and potatoes directly to the simmering brisket for the last 20-30 minutes of cooking, but take care to not overcook the vegetables. When the brisket has finished cooking, remove it from the oven and use a ladle to skim off any excess fat from the surface. Thinly slices the brisket and serve with the vegetables, topped with some of the cooking liquid. Tip: This recipe can be finished in a slow cooker or pressure cooker. Caraway Walnut Soda Bread Ingredients: 2 tablespoons caraway seeds 1 3/4 cup buttermilk 1 egg 8 tablespoons unsalted butter, cold and divided 4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon kosher salt 1 teaspoon baking soda 1 cup raisins (optional) 1 cup walnuts, broken into pieces Preheat oven to 425 degrees. Toast the caraway seeds until fragrant in a dry small cast iron skillet. Transfer from the pan to a mortar and pestle; coarsely crack. Set aside the caraway seeds and the pan. Lightly whisk together the buttermilk and egg. Set aside. Add 2 tablespoons butter to the skillet and melt over low heat. In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Use a pastry cutter to cut in the remaining butter until it resembles a coarse meal. Stir in raisins, walnuts, and caraway seeds. Make a well in the center of the mixture and add in buttermilk and egg. Stir with a wooden spoon until thoroughly combined. Knead dough to form a ball, adding flour if too sticky. Put dough ball into the skillet. Use a sharp knife to score the top of the dough to make an ‘X.’ Bake for 30-45 minutes, covering with aluminum foil for the last 15 minutes. Bread is done when it is tapped and sounds hollow. Turn the bread out into a cutting board and let the bread cool for at least 10 minutes before slicing. Irish Bacon and Cabbage Ingredients: 1 pound Irish bacon or pancetta, cut into 1/2-inch strips 4 large Yukon Gold potatoes, scrubbed and quartered 1 clove garlic, pressed or minced 1/2 head green cabbage, cut into thin strips 3/4 cup chicken stock Add strips of pork to a medium sauté pan. Turn the heat to medium and allow the pork to render its fat and become slightly crispy. In a medium pot, cover potatoes with cold salted water. Bring to a low simmer and cook until just tender. Drain and set aside. Add garlic to the pork and cook until just fragrant, about 2 minutes. Add cabbage and stock to the pan. Cook until the cabbage is slightly tender, about 4 minutes. Drain and reserve any excess stock from the pan and reserve for the sauce (recipe follows). Add potatoes to the cabbage and toss to combine. Season the cabbage and potatoes well with kosher salt and freshly ground black pepper. Creamy Herb Sauce Ingredients: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/4 cup cabbage stock (from recipe above) 1 cup milk 3/4 cup fresh herbs, such as parsley, chives, and thyme, chopped Heat a saucepan over medium heat. Melt butter and sprinkle in flour. Whisk to combine and cook until flour begins to smell slightly nutty, about 5 minutes. Slowly add cabbage stock to the roux, whisking constantly. Add milk about 1/4 cup at a time, cooking mixture until thick before adding the next addition. Bring to a simmer and cook until the floury taste has been cooked away. Remove from heat, add herbs, and season to taste with kosher salt and freshly ground black pepper. Serve over cabbage and potatoes. Season Stepp is a correspondent for The Spartanburg (S.C) Herald-Journal. She can be reached at [email protected] By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Mar. 11, 2015 @ 9:25 am Updated Mar 11, 2015 at 9:26 AM » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » 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. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs 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. 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