Shillalegh Sauteed Broccoli
By: More is More Mom
Published: Wednesday, March 16, 2011 - 6:53am

Ingredients




1 pound broccoli florets
 cup Parmesan cheese, grated
2 teaspoons brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
Salt and pepper to taste

Preparation

1 Broccoli can be prepared in advance 2 Prepare and ice bath 3 Bring a pot of water to a boil 4 Add broccoli and cook for approximately 3-4 minutes (you don’t want the broccoli to get mushy) 5 Drain and submerge in ice bath 6 Drain again and place on paper towels to soak up the moisture 7 If you are preparing the broccoli in advance, place it in a paper towel lined Ziploc baggie and refrigerate until ready to use 8 Add the brown sugar to the Parmesan cheese and set aside 9 In a large skillet, heat the oil over medium-high heat 10 Add the cooked broccoli, seasoning with the pepper flakes, salt and pepper 11 Toss, so the broccoli is well coated, cooking for 2-3 minutes 12 Turn off the heat and sprinkle generously with the Parmesan cheese mixture 13 On a dinner plate, place heaping spoonful of the Shepherd’s Pie, broccoli and the Irish Soda Bread.

About


As the More is More Mom®, I’m all about……….more being Irish on St. Patrick’s Day! March 17th is the feast day of the Patron Saint of Ireland, St. Patrick. What better way to celebrate a feast day than with a feast?!? Even a tricky little leprechaun couldn’t talk my family into eating corned beef and cabbage, which is why I made a feast of a different kind:
Shepherd’s Pie
Shillelagh Sautéed Broccoli
Irish Soda Bread
Minty Milkshakes
For step by step photographs, please visit me at my website:
http://moreismoremom.wordpress.com/2011/03/16/shepherds-pie-shamrocks-and-shillelaghs-a-st-patricks-day-feast/
Delicious dinners are best enjoyed at a beautiful table. To me Ireland represents both the gorgeous, rustic countryside and the elegance of fine china, cut crystal, and stunning linens. I love the juxtaposition of the casual with the formal. I covered my table with a cheerful, apple green tablecloth with paisley’s and floral scrolls, and rich brown woven placemats. More of everything is always better so I added a gold leaf charger, white china with a scalloped edge and a dessert plate with Kelly green paisley’s (to echo the paisley in my tablecloth). Ireland always makes me think of wonderful textures, like nubby burlap, which is why I chose one of my favorite, heavily woven napkins. Again, I love the combination of rustic with elegant, so I chose to use green beaded napkin rings. Of course, nothing but the sparkle of cut crystal would do for both the water and wine glasses. As a centerpiece, I filled a footed glass pedestal bowl with fingerling potatoes, flanked by shamrock plants (Oxalis) and crystal candlesticks. For a little extra charm, I placed a sweet clown, adorned with shamrocks and a framed needlepoint “Kiss Me I’m Irish” plaque.  
With such a hearty meal planned, I only put out a few little snacks; Kerry Gold Reserve Cheddar, Blarney Castle Smooth and Creamy Gouda with salami and crackers. Fresh veggies are always a hit, so I placed the carrots, cucumbers, snap peas and peppers in individual cabbage leaves. They were just darling.