Pub Night - September 27, 2014 

Susan's Shortbread Recipe

1 pound unsalted butter, softened

5 cups all purpose flour

1 cup white sugar

 Directions

1.       Preheat oven to 350 F.

2.       Cream butter & sugar with mixer.  Add flour and mix with a wooden spoon.  Use hands to thoroughly mix.

3.       Press into jelly roll pan.  Prick bottom all over with a fork being sure the fork hits the bottom and the pricks are close together. 

Cullen Skink

Bruce McEwan's local version was adapted from various Scottish recipes. Cullen is a town in northern Scotland and skink is from a Gaelic word meaning essence. This is a smoked marlin  chowder.

Ingredients to be modified by the volume of the soup you want to make:

1-2 lbs. smoked marlin cut in 1/2" pieces

1 medium onion chopped

2-3 leeks sliced (I like to use a bit of the green.)

4-5 Yukon Gold potatoes cubed in 1/2" pieces

3 pints milk-vegetable broth combination at your own ratio

3 T canola oil + 1 oz. butter

Plenty of black pepper

1 tsp nutmeg

3-4 T chopped parsley 

Steps:

1.        Heat the oil and butter in a large sauce pan. Add onion and stir for a couple of minutes. Add leeks and potatoes and cook for about 10 minutes stirring frequently to prevent sticking. Add pepper and nutmeg and mix.

2.        Add milk-vegetable broth mix and cook at a low simmer until potatoes are soft.

3.        Add fish and mix together and continue to cook until fish is heated through.

4.        Add parsley just before serving.

Cottage Pie (made with beef) or Shepherd's Pie (made with lamb)

4 cups cooked potatoes

2 T unsalted butter, at room temp.

1 T vegetable oil

½ tsp dried rosemary

½ tsp dried thyme

½ tsp ground nutmeg

½ c chopped onion

½ c chopped carrot

1 pound ground beef or ground lamb

1 c canned crushed tomatoes or puree

½ c fresh or frozen green peas

1 tsp salt

2 T Worcestershire sauce

1.        Add the butter to the potatoes and mash until they no longer lumpy.  Set aside.

2.       Preheat oven to 425 F. Warm the oil in a large skillet over med. Heat and add the rosemary, thyme, & nutmeg. Cook, stirring, until the spices are coated with oil and there are no dry spots, about 10 minutes. 

3.       Mix in the ground beef or lamb. Cook about 15 min. until meat begins to brown stirring occasionally with a wooden spoon to prevent clumps. Mix in the tomato, peas, salt & Worcestershire sauce, combine well, then remove from heat & set aside.

Oil a 2-quart casserole & spread out the meat mixture over the bottom of the dish. Cover the meat with an even layer of the mashed potato.  Bake, uncovered, for 45 minutes, or until the potato is just browned.  Remove from the oven & let cool for 10 minutes before serving.  Serve warm

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