Shamrock and Peach was a guest on the Huckabee Show keeping the celebration of St. Patrick’s Day going on just a ‘wee’ bit longer. Governor Huckabee made me feel so welcome and gave me such a wonderful shoutout about my new upcoming cookbook “Return to Ireland” and my tours to Ireland and Scotland. We drove down to Nashville from Atlanta on Friday and the show was filmed live that night. Then…the show aired on TBN on Saturday and Sunday. The 7 minute cooking segment felt like it lasted only a few seconds with the adrenaline pumping, and it was a thrilling experience. After my cooking appearance the ‘Dublin Coddle’ was a great hit back stage, and the recipe got a big thumbs up. What was most impressive to me, is that after the show people lined up to meet the Governor and he shook hands, took photos and spoke personally with everyone.

Here is the link to watch the cooking segment

Shamrock and Peach on the Huckabee Show

Here is the recipe that I made on the show for “Dublin Coddle”

Serves 4-6

(Coddle ingredients)

1 tablespoon vegetable oil

4 slices of thick cut bacon (slice in to 1/4-inch strips)

1 pound (4–6) pork sausages (cut in thirds)

2 medium-size red onions (sliced into strips)

2 cloves of garlic (sliced thinly)

1 tablespoon butter (room temperatures)

1½ pounds potato (Yukon golds or red skinned work great) thinly sliced

1 3/4 cups chicken stock

1½ tablespoons apple cider vinegar

Kosher salt and pepper

handful fresh sage (olive oil to fry and course sea salt)

How to make:

  1. Heat the oil in a large skillet and fry bacon until crispy. Remove bacon from the skillet and set aside. Preheat the oven to 350℉.
  2. Add the pork sausages to the skillet and brown on all sides. Remove the sausages from the pan and set aside.
  3. Pour all but 2 tablespoons of oil from the skillet and fry the red onions until they are caramelized. Add the garlic and cook for 1 minute. Deglaze the pan with the apple cider vinegar and chicken stock scraping down all the brown bits and reduce for a few minutes. 
  4. Grease a 13×9 size dish with butter and then layer the potatoes, seasoning with salt and pepper on each layer. Sprinkle over the onion and garlic. spoon sausages on top. Pour the stock over the dish.
  5. Bake in oven for 50 minutes until the potatoes are soft and most of the liquid has evaporated.
  6. For garnish fry the sage leaves in a little olive oil for just a few seconds and sprinkle them with sea salt.  Sprinkle over the reserved bacon and the fried sage. Transfer to oven for a few minutes to warm. Serve and enjoy!

With Irish Love

Shamrock and Peach (Judith)