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I was just in Jamaica last week, and as much as I’d like to share some jerk recipes and other traditional Jamaican dishes, I’m going to continue my two weeks of St. Patrick’s Day recipes today, and we’ll leave next week for some of the more tropical fare I had while in Jamaica. Enjoy the green and eats this week!

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LUCKY CHARMS BARS

Nonstick cooking spray

1/2 c. salted butter

2 (10-oz.) bags mini marshmallows

1 tsp. vanilla extract

1/4 tsp. kosher salt

9 c. Lucky Charms cereal, 1/2 cup marshmallows reserved for topping

10 oz. white or green candy coating wafers

Gold sprinkles

Lightly coat a metal 13-by-9-inch pan with nonstick cooking spray. Line the pan with parchment paper, making sure to leave an overhang for easy removal later. Lightly spray the parchment with nonstick cooking spray.

Place a large, heavy-bottomed pot over low heat; lightly spray the inside of the pot with nonstick cooking spray. (This will help with getting the marshmallow and cereal mixture out of the pot.) Add the butter, letting it melt completely before adding the marshmallows to the pot. Make sure to stir every so often until the marshmallows are melted. The mixture should be completely smooth at this point. Stir in the vanilla and salt. Once the salt has melted into the marshmallow, remove the pan from the heat, and stir in the cereal, 3 cups at time. This helps to make sure the marshmallow and cereal are thoroughly combined.

Immediately pour the mixture into the prepared pan. Lightly coat your hands with nonstick cooking spray to help keep the mixture from sticking to your hands while pressing it into an even layer. Let the treats cool completely, at least 30 minutes.

Once cool, gently pull on the overhanging parchment to lift out the whole treat. Place on a cutting board and cut into 2 1/2-by-3-inch bars. Set them aside on a sheet pan lined with parchment paper.

Meanwhile, melt the wafers in a small, heatproof bowl set over a pot of almost simmering water, stirring every so often, until smooth. Remove the bowl from the heat and dip each rectangle into the candy coating diagonally, letting the excess coating drip off. Return the dipped bars to the prepared sheet pan. 

While the candy coating is still wet, decorate with a few of the reserved marshmallows and sprinkles. Once all are dipped and decorated, set

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CABBAGE & SAUSAGE

2 tbsp. olive oil

1 tbsp. butter

1 lb. smoked sausage, such as kielbasa, sliced into coins, 1/2" thick

1/2 yellow onion, sliced

8 c. chopped green cabbage (about half of 1 medium cabbage)

3 cloves garlic, chopped

1 tsp. salt, plus more to taste

1/2 tsp. ground black pepper, plus more to taste

1/2 c. chicken stock

2 tbsp. chopped fresh parsley, optional

Grainy mustard and/or sour cream, for serving (optional)

Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate. 

Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt, and pepper, and cook until the cabbage is wilted, about 8 minutes more. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir.)

Stir in the parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.

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REUBEN EGG ROLLS

FOR THE EGG ROLLS:

12 egg roll wrappers

12 oz. thinly sliced corned beef

2 c. shredded Swiss cheese

1 1/2 c. sauerkraut, drained well and patted dry

1 tsp. caraway seeds (optional)

1 large egg, lightly beaten

Vegetable oil, for frying or air-frying

Nonstick cooking spray, for air-frying

FOR THE RUSSIAN DRESSING:

1/2 c. mayonnaise

1/4 c. chili sauce

1 tbsp. drained horseradish

1 tsp. apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. paprika 

1/2 tsp. Worcestershire sauce

For the egg rolls: Place 1 egg roll wrapper on a dry work surface with the points of the wrapper facing up and down (like a diamond). Place about 1 ounce of corned beef in the middle of the wrapper. Add about 2 tablespoons of Swiss cheese, a scant 2 tablespoons of sauerkraut, and a pinch of caraway seeds, if using. Brush the edges of the wrapper with the egg. Fold the left then right points of the wrapper in toward the center. Fold the bottom point over the center. Roll toward the remaining point to form a tight cylinder. Press the edges to seal. Place on a plate and cover with a dry towel. Repeat the process with remaining wrappers, corned beef, sauerkraut, Swiss cheese, and caraway seeds.

For the Russian dressing: In a medium bowl, whisk together the mayonnaise, chili sauce, horseradish, vinegar, onion powder, paprika, and Worcestershire sauce until well-combined. Cover and refrigerate until ready to use, up to 1 week.

For shallow frying: Preheat the oven to 250°F. In a large cast-iron skillet, heat 1/2 inch of oil over medium heat until it registers 350°F. Fry 4 egg rolls, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a wire rack set in a baking sheet and keep warm in the oven. Continue frying until all the egg rolls are cooked.

For the air fryer: Preheat the air fryer to 400°F, if required. Spray the air fryer basket with cooking spray. Brush the tops of the egg rolls with vegetable oil. Working in 3 batches (4 at a time), place the egg rolls in the basket and cook for 7 minutes. Flip the egg rolls over and brush with more oil. Cook for 5 minutes more. Brush with more oil before serving, if you like.

Serve hot with the Russian dressing.

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IRISH POTATOES

8 whole russet potatoes, scrubbed clean

1/4 c. milk

1 stick butter, softened

3/4 c. sour cream

6 slices thin bacon, fried crisp and chopped

1/2 c. grated cheddar-jack cheese

salt and pepper, to taste

seasoned salt, to taste

2 whole green onions, sliced

Preheat the oven to 375 degrees. Place the potatoes on a baking sheet and bake for 30 to 35 minutes, or until the potatoes are tender and the skins are slightly crisp.

On a cutting board, cut off the very end pieces of each potato, then slice the potato into 3 to 4 equal slices. Lay the slices flat and use a round cutter or a spoon to remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into a mixing bowl with the butter and sour cream.

Add milk and mix the potato mixture together until smooth. Add bacon, salt, pepper, seasoned salt, and cheese, and mix together. Taste and make sure the mixture is seasoned adequately.

Use a scoop or spoon to fill the potato slices with the potato mixture. Slightly mound the mixture in the slices, as it will settle after baking. Top with additional cheese if desired, and bake at 375 for 8 minutes, or until the cheese is melted. Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won't burn them.

Remove from oven and let sit on the baking sheet for at least 10 minutes before removing with a spatula and serving. (Note: Filling will be soft, so the longer they sit after baking, the easier they'll be to remove.

TFD: May the winds of fortune sail you, may you sail a gentle sea, may it always be the other guy who says, "This drink’s on me."

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