Chef Big Daddy’s Irish Delish Recipes

Chef Big Daddy
Chef Big Daddy aka Aaron McCargo Jr. is known for mixing up big, bold flavors in the kitchen. Now he’s back to give us his spin on a traditional St. Patrick’s Day dish.

Corned Beef Reuben Casserole
recipe courtesy of Aaron McCargo Jr.
Serves 6 to 8

Chef Big Daddy's Corned Beef Casserole

This casserole is a good way to serve a lot of people and still keep the spirit and luck o’ the Irish alive and well.


  • 1 cup drained sauerkraut
  • 1 cup Thousand Island Dressing
  • 3 cups of mashed potatoes
  • 1 3/4 pounds lean cooked corned beef, diced (about 4 cups)
  • 2 cups shredded Swiss cheese

Directions: Preheat the oven to 375 degrees F. In a medium bowl, combine the sauerkraut and Thousand Island dressing. In a 1 1/2-quart casserole, spread half the mashed potatoes. Top with half the corned beef, half the cheese, and half the sauerkraut mixture. Bake, uncovered, for 20-25 minutes until crispy on top.

Spicy Chocolate Cherry Truffles
recipe courtesy of Aaron McCargo Jr.
Makes about 16 Truffles

Chef Big Daddy's Chocolate Truffles

If ever there was a “hot and poppin'” dessert, this is it.


  • 8 ounces semisweet chocolate, finely chopped
  • 1/2 cup plus 2 tablespoons heavy cream
  • 1/4 cup brewed coffee
  • 1 teaspoon cayenne pepper
  • One 12-ounce can cherry pie filling, drained and diced
  • 1/2 cup graham cracker crumbs
  • 1/4 cup unsweetened cocoa powder

Directions: Put the chocolate in a large bowl and set a aside. Have a larger bowl filled with cold water and ice ready. Line a baking sheet or sheet pan with parchment paper. In a medium saucepan, bring the heavy cream, coffee, and cayenne to a boil over medium-high heat. Stir in the cherry filling. Pour the hot mixture over the chocolate and whisk until the chocolate melts and the mixture is as smooth as possible.

Set the bowl over the larger bowl filled with cold water and ice and whisk until the chocolate begins to harden. Refrigerate for about 10 minutes, and then scoop about 1 1/2 tablespoons of the chocolate mixture onto the prepared baking sheet. Between dampened palms, roll the mound of chocolate into a ball about 1 inch in diameter. Repeat with the rest of the chocolate. If the chocolate softens while you work, return the bowl to the refrigerator to firm up the chocolate a little.

Mix together the graham cracker crumbs and cocoa powder and spread in a swallow dish or plate. Roll the truffles in the crumbs until well coated and return to the baking sheet. Return the truffles to the refrigerator and let them harden for at least 4 hours and up to 2 days.