We reached out to a few local chefs for these Irish-inspired recipes, sure to please whatever type of crowd you are hosting on March 11 (Hilton Head St Patrick’s Day) or March 17 (Real St. Patrick’s Day).
FISH SEAFOOD & RAW BAR
1 pound ground beef, 80/ 20 blend
1 pound corned beef, ground
Artisan bread or good rolls
2 cups sauerkraut, drained
2 tablespoons butter, cut into pats
4 slices swiss or gruyere cheese
Salt and pepper
1/4 cup ketchup
1/4 cup pickle relish
1 tablespoon rice wine vinegar
1 tablespoon celery seed
1 tablespoon Tabasco
1/2 cup mayonnaise
Directions: In a bowl, whisk together all dressing ingredients. Mix well, then blend with sauerkraut and hold.
 In a different bowl, by hand, blend beef and corned beef, mixing well until both “beefs” are evenly and thoroughly mixed. Next portion beef into four equal patties, season evenly with salt and pepper on both sides then cook over preheated 350 degree grill. Cook burger on first side for 5-6 minutes, then flip and repeat cooking on second side. During cooking, in sauté pan over high heat, add grapeseed oil, allow to heat until smoking then reduce heat to medium. Next add dressed sauerkraut and cook for 3-4 minutes or until browned, stirring with a spatula during process. Once cooked add 1/4 of dressed kraut to cooked side of burger, then top with cheese.
 To build burger, heat a pan over medium high heat, add butter to pan and brown buns one side at a time, repeating process until all buns have been browned. Then build burger with bottom bun, dressed beef and cheese burger then finish with bun top. Serve.
REILLEY’S GRILL & BAR
3 pounds ground beef or ground sirloin
1/2 cup diced onions
1 quart of beef stock
1/2 cup of roux (equal parts melted butter and flour)
2 cups frozen peas
Salt and pepper to taste
Directions: Brown ground beef or sirloin with onions then strain off all fat. Place back in pot. Add beef stock. Bring to a strong simmer then tighten with roux. Bring to simmer on medium heat. Stir frequently until thickened (2-4 minutes). Be careful not to burn. Add salt and pepper to taste.
Ingredients (Whipped potato topping)
6 large potatoes, peeled
1/2 stick of butter
1 cup of milk
Salt and pepper to taste
2 cups of grated sharp cheddar
Directions: Hand mix until smooth with no lumps. Build your cottage pie in a 9-by-9 baking pan.
 Add ground beef and gravy.  Add peas.  Spread mashed potatoes over mixture.  Sprinkle grated cheddar on top of mashed potatoes.  Place in 350 degree oven until the cheese in completely melted and the pie is hot.
PALMETTO BAY SUNRISE CAFE
Corned beef hash
1 5-pound raw corned beef brisket (Grobbel’s)
5 pounds russet potatoes, peeled
1 gallon water
1 can ginger ale
2 quarts beef stock
Directions: Preheat oven to 400 degrees. In a large roasting pan, add brisket, fat side up. Add ginger ale and enough water to fill the pan halfway. Cover with plastic wrap and a piece of foil. Cook 3 1/2 hours. Uncover. Cook 30 minutes more. Let brisket cool. Remove fat and chop into 1/2 inch chunks. Chop potatoes into large dice. Pour the liquid in the roasting pan into a large stock pot. Add beef stock and potatoes. Cook potatoes until tender (20-30 minutes). Add corned beef. Stir. Try not to break up potatoes too much. Heat a heavy sauté pan or griddle. Spoon on corned beef. Cook to desired crispness.
LOCAL LIFE TEST KITCHEN
1 1/2 ounces Tullamore Dew Irish whiskey
1/2 ounce organic brown sugar
1/2 ounce FIJI water
3/4 cup Community Coffee (Coffee & Chicory)
1 can Reddi-wip cream
1 cinnamon stick
Directions: Mix brown sugar and water. Heat until dissolved. Mix in Irish whiskey and coffee. Sir and pour into an Irish coffee glass. Garnish with whipped cream and cinnamon stick.