Super Bowl 50 is the most anticipated game of the year! Over 200 million people will watch; about 43 million parties are expected, and over 14 billion dollars will be spent on Super Bowl related products. Hosting or attending a party and need a dish? Here are a couple recipes to help your efforts stand out.

Amber Vlcek
Paddy’s Irish Pub & Eatery
2196 Parkway N.W.
Kennesaw, GA 30144
(770) 421-1234
www.paddyspubandeatery.com

Paddy’s Pub and Eatery is one of the most famous Irish pubs in the Atlanta area. Amber Vlcek opened Paddy’s in honor of her mom who was born in Stamford, England. Mum Paddy came to the United States in 1946 on the Queen Mary as a war bride. Paddy’s serves traditional Irish dishes. Super Bowl Sunday is around the corner, and party throwers and goers can use the pub’s famous recipes to make traditional Irish dishes for the game.

Photo courtesy of Linda Lee Spector

Sausage Rolls

Ingredients:

  • Sausages (Irish Preferred)
  • Puff Pastry

Instructions:

  1. Grill sausages.
  2. Roll sausages in a puff pastry.
  3. Bake at 350 degrees.

Salmon Dip

Ingredients:

  • 1 1/2 poached salmon.
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 cup minced green olives (no pimentos)
  • 1 minced green onion
  • 1 1/2 tbsp. tomato sauce
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper

Instructions:

  1. Cook salmon at 350 degrees for 30 minutes.
  2. Combine all ingredients in bowl and mix well.
  3. Using hands, break up salmon (don’t over mix); small chunks of salmon should be visible.

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Clam Chowder

Ingredients:

  • 1 carrot diced
  • 1/2 yellow onion small diced
  • 1 1/2 celery stalk small diced
  • 1/2 green onion small diced
  • 1 white potatoes, blanched, small diced
  • 1/2 clam juice
  • 1/2 can chopped clams; don’t drain
  • 1 1/2 quarts heavy cream
  • 1/2 tsp. salt
  • 1/2 tbsp black pepper
  • 1/2 minced garlic
  • 1/8 margarine
  • 2 cups Parmesan cheese

Instructions:

  1. Make roux with unsalted butter & flour.
  2. Blanch potatoes and cool.
  3. Add margarine, carrots, onions, celery and garlic in a large sauce pan.
  4. Cook on medium heat for 8 to 10 minutes until carrots are al dente.
  5. Add clams, clam juice, salt pepper, cream, and bring to a boil
  6. Add Parmesan cheese and blend well and simmer for 20 minutes (stirring frequently).
  7. Add roux and stir for 1 minute.
  8. Add potatoes.

Photo courtesy of Linda Lee Spector

Salt & Vinegar Chips

Ingredients:

  • Potatoes, sliced thin
  • Salt, to taste
  • Vinegar, to taste

Instructions:

  1. Fry potatoes until crisp.
  2. Drizzle with salt and vinegar.

Irish Stew

Ingredients:

  • 2 1/2 lamb sirloin cubed
  • 2 1/2 beef cubed
  • 2 1/2 onions large diced
  • 2 1/2 cups carrots diced
  • Red skin potatoes cut in four
  • 1/4 cup dried barley
  • 1/2 bay leaf
  • 1/4 cup vegetable oil
  • 4 cups of Guinness
  • 1/2 cup fresh parsley (large chop).
  • 1 tbsp. salt
  • 1 tbsp. thyme
  • 1/2 tsp.barley

Instructions:

  1. Sauté lamb sirloin and beef cubes in vegetable oil until brown, and set aside.
  2. Add onions, carrots and barley to the pot.
  3. Stir to coat for about a minute.
  4. Add beef stock, Guinness, bay leaf, thyme, salt and pepper.
  5. Return sirloin to pot; place potatoes on top, and bring to simmer
  6. Cover and simmer for 1 1/2 hours.

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Journalist, public relations specialist and insurance agent, Spector moved to Kennesaw from Miami in 2001. Her passion for writing stems from her grandma’s love of reading. Author of the “Ask Linda” column in the Sentinel and several articles. In 2012 Kennesaw State University awarded her “Best News Story Award.” Goals include communicating news and helping small businesses navigate the digital global terrain. Read more on Examiner.com.