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Irish & "Original" ZeeZee Gardens' Recipes* 



 



Band under tent in Zee Zee Parking lot in early years

 



*Why ZeeZee Gardens? In the 1980's, Pat and Kevin Shingleton & partners owned the pub. This is when the Wearin' of the Green started. "Old timers" will remember the great bands that were setup under the tent in the parking lot and how the street was closed off for a giant street party until a councilman (Jim Benham) felt it was in the best interest of the surrounding areas to shut that party down. It was a huge festival type atmosphere in the first several years.


Pat's Irish Stew


1 1/2 large white onions

1 1/2 ounces whiskey

4 cans beer

1 1/2 lbs to 2 lbs beef

5 or 6 carrots

2 cups water

4 T oil

3 or 4 large potatoes (or 8 russet)

 

Select your choice of meat (stewing beef, sirloin, etc.). Cut into small chunks, approximately an inch square. Season fairly heavily with garlic salt or seasoned salt. (whichever you prefer)


Sear the meat in a large boiling pot with olive oil and one and half large cut up onions.


Add an ounce and half of Jameson Irish Whiskey, or other "whiskey" type 'Hooch' you have around the house. If you don't maintain that stuff borrow if from a neighbor! Add four cans of beer and bring to a full boil. After it boils for about 20 minutes, back it down to a nice simmer. Separately, boil your potatoes and carrots until they are medium hard or medium soft.


Once the "stew" has simmered for about an hour and a half, separately prepare a dark gravy (called a rue in Louisiana) of some sort in another skillet and add this. If you are in a hurry, grab some "Kitchen Bouquet" and toss that in. "I don't do it that way but my brother Kevin does and it turns out even better sometimes."


Check the stew to see if additional water or beer is needed occasionally. Then, add your vegetables. Let this simmer for another 40 minutes. The stew should have a consistency more like gravy than soup with the meat very tender and the potatoes and carrots soft but not falling apart in the stew.


Be creative! Lace the top of the stew with sweet peas, asparagus, pieces of broccoli, parsley, a brussel sprout, or a bell pepper shaped like a shamrock, anything "green" works!

 

 

 

Pat's Irish Coffee...

 

1/2 shot Jameson Irish Whiskey

1 1/2 shots Baileys

2 packets Equal

Coffee

Whipped Cream

 

The ingredients are actually the recipe. Mix your coffee with two packets of Equal (Sugar, if you wish) for needed sweetness. Then, add the Jameson and the Baileys. Top with a HUGE amount of whip cream. Enjoy.

 


Mabyn's Bread...

 

2 pounds hamburger meat

2 pound hot sausage

4 rolls Garlic cheese

2 T green Tabasco

1 Seeded Rye bread Loaf (Pepperidge Farm Sandwich size/Small rounds if this is for appetizers ).

 

Prepare the cheese ahead of time by cutting it in small chunks. This will make one loaf of large size open face sandwiches or many little appetizers. They make great party rounds and they freeze for a good long time.


Cook meats together in a heavy skillet until brown. Pour all grease off. I usually pour the meats into a colander over the sink and then back into my skillet.


While the meat is still hot, put the cheese chunks into the meat and allow them to melt thoroughly. Put your green Tabasco Sauce in.


Stir to mix the cheese in with all of the meat. Once it is melted, spoon it onto your bread. You will make open faced sandwiches. Let them cool and then, freeze! To enjoy them later all you need to do is pop them into a toaster oven and toast until they are crisp on the bottom.

 

Note: If you are sneaking some while they are hot and fresh, add a slice of tomato. Enjoy!


 

Additional Recipes:


Shamrock Cookies

 

Party Foods

 

St. Pat's Foods