On March 17th, we will all “go green” and celebrate Saint Patrick, one of the patron saints of Ireland. St. Patrick’s Day has been a U.S. tradition since 1737, when the Charitable Irish Society of Boston organized the first parade and celebration in this country.

We asked one of Peoria’s most notable Irishmen, Pat Sullivan of Kelleher’s Irish Pub & Eatery, for some of his favorite Irish recipes, and here’s what he gave us.

Bread Pudding with Whiskey Sauce

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 (1 pound) loaf French bread,
cut into one-inch cubes
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

Preheat oven to 325 degrees. Lightly grease a 9×13 inch pan. In a large bowl, stir together eggs, butter, vanilla, cinnamon, nutmeg and milk. Gradually add ¼ cup sugar and mix thoroughly until sugar is dissolved. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine ½ cup white sugar, ½ cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Elkader Trout

4 fresh trout, heads on
Baby shrimp
Slivered almonds
Savoe butter/margarine
8 slices of bacon
Old Bay Seasoning

Cook bacon half-way done. Stuff eight shrimp and almonds in the trout. Sprinkle with a small pinch of Old Bay Seasoning and wrap each trout with two pieces of cooked bacon. Drizzle butter/margarine inside trout and on the cooking pan. Place trout in the buttered pan and lightly sprinkle with Old Bay. Preheat oven to 350 degrees. Cook 20 to 25 minutes. If desired, cut heads off and serve. a&s