Grilled Corn with Kerrygold Pure Irish Butter
Spread rich, creamy Kerrygold Butter on fresh corn on the cob (partially husked) and wrap in foil. Grill, turning once for 15-20 min.
Prep time: 15 minutes
Cook time: about 15 minutes
- 4 stalks fresh lemongrass
- 24 large or 16 jumbo shrimp, peeled and deveined
- 1 (3.5-oz.) package Kerrygold Garlic & Herb Butter
- 1 tablespoon minced fresh ginger
- 1/4 cup dry sherry
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1/2 teaspoon sea salt
- Hot cooked noodles or rice, julienne vegetables and cilantro leaves (optional)
Cut the bottom 1/3 off each lemongrass stalk, then cut in half horizontally (reserve tops to use as skewers). Pull out tender centers and finely chop enough to make 2 tablespoons. Make a small slit in each shrimp and thread equal amounts onto lemongrass skewers; set aside. In a small saucepan, melt garlic and herb butter. Add lemongrass and ginger and cook for 1 minute. Add sherry, lemon juice and honey and simmer over low heat for 5 minutes; stir in salt. Pour about 1/3 of the mixture over the shrimp; cover and refrigerate for 30 minutes. Grill shrimp over medium coals for 3 to 5 minutes. Turn and cook until shrimp is lightly charred and is completely pink and cooked through. Place skewers over noodles or rice and vegetables, if you like, and drizzle with remaining butter mixture. Garnish with cilantro leaves. Makes 4 servings, 1 skewer per serving.
There's nothing more irresistibly mouthwatering than fragrant grilled steak topped with luscious, melted Dubliner Cheese.
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon coarse-ground pepper
- 4 boned rib-eye steaks (each about 1 1/2 inches thick and 12 oz), excess fat-trimmed
- 1 red onion, sliced into 1/2 inch thick rounds
- 1 red bell pepper cut into 1/2-inch thick rounds
- 1 cup shredded or 6 oz very thinly sliced Kerrygold Dubliner Cheese
- Salt
In small bowl, mix vinegar, oil and pepper. Lay onion and pepper rounds on a plate and brush generously with oil and vinegar mixture. Rub remaining mixture all over steaks. Let marinate 5 to 15 minutes.
Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill. Set onion and pepper slices alongside. Close lid on gas grill. Cook steaks 5 minutes and turn over. Top steaks evenly with cheese and continue cooking until done to your liking in center of thickest part (cut to test), about 5 to 7 minutes longer for medium-rare. Cook onion and pepper slices, turning once, until lightly browned on both sides, about 6 to 10 minutes total. Transfer steaks to plates. Separate onion into rings and place on steaks, along with pepper slices. Let rest in a warm place 3 to 5 minutes before serving. Add salt to taste. Serves 4.
The buttery crust makes a luscious frame for fresh raspberries.
Crust:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
- 1 large egg yolk (reserve white)
- 3 to 5 teaspoons ice water
Filling:
- 2 cups raspberries
- 3 tablespoons sugar
- 2 teaspoons cornstarch
To Make Crust: Heat oven to 425° F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.
To Fill Tart: Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.
Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream. Makes 4 to 6 servings.
- 2 slices brioche bread
- 1 tablespoon hot pepper jelly
- 2 ounces Kerrygold Cheddar, thinly sliced
- 1 ounce sliced Black Forest ham
- 1 dill pickle, thinly sliced
- 2 teaspoons butter, preferably Kerrygold, at room temperature
Spread one side of each slice of bread with hot pepper jelly. Top one slice (jellied side) with half the Cheddar, the ham, and the pickle. Top with the remaining cheese.
Brush top of sandwich with 1 teaspoon of the butter. Place buttered side down in a small nonstick skillet over medium-low heat. Spread top with remaining teaspoon butter. Cook 2 to 3 minutes or until the underside is golden brown. With a wide spatula, turn the sandwich over. Place a small heatproof plate on top and cook until the underside is golden brown and the cheese has melted, 2 to 3 minutes more. Alternatively, use the spatula to flatten the sandwich. Serve.