Guinness Quail:

6 slices of bacon
1/2 cup of flour
1/4 tsp. of salt and pepper
1 bay leaf
1 12 oz. bottle Guinness
2 Tbsp. cold water
1 Tbsp. corn starch
1/4 tsp Paprika
6 deboned Quail 
8 oz. sliced mushrooms
1 (16 oz. jar) whole baby onions, drained (can use frozen)

1/2 tsp. dried thyme leaves
minced parsley
 
Fry bacon in Dutch oven, or heavy frying pan until crisp.  Remove bacon and reserve.  Reserve fat in Dutch oven. 

Mix flour, salt, pepper and paprika.  Dredge quail with flour mixture until well coated.  Heat bacon fat until hot.  Cook quail over medium heat until brown on all sides.

Add mushrooms, onions, thyme, and bay leaf.  Pour Guinness over the quail and vegetables.  Crumble reserved bacon over the mixture.  Heat to boiling; reduce heat.  Cover and simmer until quail is done, about 30 minutes.
 
Remove quail and vegetables to a warm platter; keep warm.  Remove bay leaf.  Heat Guinness mixture to boiling.  Mix water and corn starch, stir into mixture.  Boil and stir 1 minute.  Pour sauce over quail and vegetables.  Sprinkle with parsley.  Serve with egg noodles.
 
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County Cork Roast Pork with me Mum's Stuffin':
 
2 lbs. pork tenderloin or 6-8 boneless lean pork chops
2 Tbsp. butter
2 Tbsp. hard cider, apple wine, or water
Salt and pepper
 
Stuffing:
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion, diced
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
 
Make stuffing; To potatoes, add butter, onion, apples, herbs, salt and pepper.  Mix well.  Rub meat with salt, pepper, and butter.  Pour cider or water into 3-quart casserole dish.  Please meat along edges of dish.  Cover loosely with aluminum foil and bake 1 hour at 350 degrees F.
 
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Dublin Lawyer:

6 Lobster tails
1/2 cup butter
1/2 cup Irish Whiskey
1/2 cup whipping cream
Salt and pepper
 
Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked.  take care the butter does not burn.  Add the whiskey, and when it's heated, CAREFULLY light the alcohol.  Pour in the cream, heat through and season.  Serve with crackers.

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Irish Whiskey Cake:

Preheat oven to 325 degrees F.
Can be made in a tube pan, a bundt pan or 2 - 8' round pans
Cake:
1 18.5 oz. yellow cake mix
1 3.75 oz. instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Irish Whiskey
Grease and flour pan(s).  Combine all ingredienrts and beat 2 minutes on high speed.  Pour into pan and bake

if using tube or bundt pans, about 1 hour.  Cool in the pan and invert onto plate.

If using 8in rounds about 25/30 minutes. Cool on wire rack.

Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Irish Whiskey
Melt butter in saucepan.  Stir in water and sugar and boil 5 minutes, stirring constantly.  Remove from heat and stir in whiskey.  Poke several holes in top(s) of cake with a toothpick.  Use a brush or spoon to drizzle glaze over the cake.
Nut Topping:
6 Tbsp. unsalted butter, softened
1/2 cup light brown sugar
1/4 cup heavy whipping cream
1 Tbsp. Irish Whiskey
1 cup chopped nuts
Cream butter and sugar.  Blend in cream and whiskey.  Stir in nuts. 

Heat until just warm and spread nut topping over top(s) of glaze.