St. Paddy's Day Cooking - Fox 2 News Headlines

St. Paddy's Day Cooking

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Today, Executive Chef Ashley Santo Domingo from, Southern California's top trendsetter in the catering and events industry – shared with us some fun, easy St. Patrick's Day appetizers and small plates to make tonight! Chef Ashley created and shared Petite Hot Pastrami Dog, Mini Skillet- Sheppard's Pie, Mini Skillet- Aged White Cheddar and Guinness Mac n Cheese, and Mini Green Beer with Fish & Chips- Pesto Fries and Beer Batter. Surprise your guests tonight by not serving the standard corned beef and cabbage – make some of Chef Ashley's creations that not only look cute – but taste delicious, too!

To have Chef Ashley and the talented team at 24 carrots cater and design you next event, please visit for more information. Also, if you're interested in attending one of 24 carrots first pop-up dinners in Costa Mesa – featuring Chef Ashley's tasting menus and wine pairings, visit to purchase your ticket. The first pop-up dinner takes place April 24 and May 15!


Irish Cheddar Guinness Mac and Cheese

3 Tablespoons butter, Kerrygold

2 teaspoons shallots, chopped
3/4 cup Guinness stout 
2 cups heavy cream
1 ½ cups Irish white cheddar cheese, grated (if you like blend in some Irish Swiss too and make it extra cheesy!)
3 1/2 cups pasta, cooked and cooled
3/4 cup persillade


1 Preheat oven to 350° F and butter six 6-ounce ramekins. 
2 Cook pasta until al dente in boiling water. Cool pasta and set aside for later.
3 In a skillet over medium heat, melt 1 teaspoon of the butter. Add the shallots and cook until soft, but not browned, about 3 minutes. 
4 Add the Guinness and cook until reduced by half, about 5 minutes. Then add the cream and cook until reduced by half, about 5 minutes more. Remove from heat and cool to room temperature.
5 Separately, Melt remaining 2 teaspoons of butter.
6 In a bowl, combine the cooked pasta, cheese, and cream mixture. 
7 Pour into ramekins. Top with bread crumbs and spoon melted butter over the top.
8 Bake for 30 minutes, until bread crumbs are lightly browned and sauce is bubbling.


Persillade Bread Crumbs

Extra Virgin olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups loosely packed fresh parsley leaves

1 tablespoon chopped garlic cloves (3 cloves)

1 cup fresh white bread crumbs

2 teaspoons grated lemon zest (2 lemons)



Blend everything in a blender until the parsley is finely blended into the breadcrumbs.  Taste for seasoning and adjust as needed. 

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