A strong Dollar stretches further

Strong Dollar Benefits

Dream of Ireland and Go

This year is a great time to go to Ireland because of the benefits of the strong dollar.  The slogan for my tour business is “Dream of Ireland and Go” because for many of us there is always something stopping us from hitting the “Go” button.  The changes in the global economy means the US dollar is strong – not so good for some things, but a great time for Americans to travel this summer.  All good things come to an end so we know that the historic strength of the dollar will not last.

The great news is that your money will go further! So, you can have a cup of coffee a dollar cheaper on Grafton street in Dublin than you could in your local Starbucks!

An Irish coffee

Enjoying a cup of coffee in Grafton Street

 

If you plan to take advantage of a great time to visit Ireland or Scotland, please consider coming with Shamrock and Peach tours.  We have some wonderful new tours and would love to welcome you to Ireland or Scotland to enjoy a trip of a lifetime

My dates are May 29th to June 4th Legendary Ireland, June 12th to June 18th Elegant Ireland, June 27th to July 3rd Castles tour of Ireland and  July 24th to 30th Historic Scotland tour!  Prices starting at $2195, our highly competitive costs include luxury hospitality, transportation, food, entertainment, fees and more…

Check out for more information

http://www.shamrockandpeach.com

 

Judith the Irish foodie

 

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Pan Seared Salmon in Irish Garlic and Herb Butter Sauce

Salmon on Irish Boxty

Irish Kerrygold Garlic and Herb Butter Sauce with Lemon is fabulous

Happy New Year to everyone!  If you are like me, one of your new year resolutions may be to eat more lean proteins, including fish. Well, Salmon is just what the doctor ordered, loaded with good kinda fats we need for healthy heart and brain function…so, check this out!

This recipe is just a sneak peak of one of the dishes I will be cooking this Spring on my new 2016 Cooking Class Series, and I am super excited to be hitting the road again thanks to my sponsors Kerrygold and the Aprons Publix Aprons cooking schools touring Florida and Georgia  In addition to being on the Spring schedule with Wholefoods Salud cooking school, The Cooks Warehouse and Kitchen Warehouse Outfitters in Savannah…phew!

Some recipes I will need to keep as a secret for my students but I am giving a shout out to Kerrygold and my favorite ingredient for  bathing and cooking fish (namely the garlic and herb butter).  Using the Garlic and Herb infused butter makes the sauce super easy, super delicious and perfect for a week night family dinner.  Under 30 minutes to prepare this lovely … Irish style)…dish!

So, look out for cooking classes near you because the Shamrock and Peach is about to go on the road this Spring…

Pan Seared Salmon with a Garlic and Herb Irish Butter Sauce on Irish Boxty Cakes, garnished with Watercress and Shaved Red Onion…

  • (for the salmon)
  • 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
  • 1 Tbsp vegetable oil (such as canola)
  • Fine sea salt and freshly ground black pepper
  • 5 Tbsp Kerrygold Garlic and Herb butter
  • 2 Tbsp shallots (very finely chopped)
  • 2 Tbsp lemon juice
  • 1 Tbsp baby capers (optional)
  • (for the garnish)
  • ½ small red onion (very thinly shaved)
  • Small bunch of watercress

How to make it

  1. To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground pepper.
  2. Heat the canola oil and 1 Tbsp of the Garlic and Herb butter in a skillet over medium high heat.  Once the butter starts to sizzling place the salmon skin side down and reduce the heat to medium.
  3.  Cook the fillets for about 4 minutes and then turn and cook for about 3 minutes more (the fish is ready when the thickest part of the salmon is flakey and opaque). Remove salmon from the pan and transfer to a warm oven.
  4. To make the butter sauce and remaining 4 Tbsp of Kerrygold Garlic and Herb butter to the pan and sauté the shallots on medium heat and slowly incorporate the lemon juice and stir in the baby capers.
  5. To serve place a Boxty cake with salmon fillet on top in the center of each plate.  Spoon over the garlic and herb lemon butter sauce.  Garnish with a little watercress and red onion.

Hope to see some of you soon!

Judith the Irish foodie