This browser does not support the Video element.
Chef Jack Riebel and owner Steve Mars from Paddy Shack at the Half Time Rec in St. Paul prepared for us some St. Patrick's Day classics.
Corned Beef & Cabbage Rolls
Serves 6
Ingredients for the rolls
1.5# Prepared corned beef
1/4 C. chicken stock or reserved cooking liquid
1 C. Roasted chopped Poblano peppers reserve ½ for chile sauce recipe
1 C. caramelized onion, reserve ½ for chile sauce recipe
1 C. green chile sauce
2 Tsp. Creamy prepared horseradish
1¼ C. grated cheddar, preferably Irish
Salt and cracked pepper
6 ea. Boxty, recipe to follow
Method
Place Corned beef, roasted Poblano, onions, stock and chile sauce into a large sauté pan, place on med-high heat. Bring mixture to boil, let boil for 1-2 minutes. Stir in cheese to melt, allow to thicken. Stir in Horse radish, adjust seasoning and divide equally into 6 Boxty. Roll, cut and garnish.
Ingredients for Cabbage
1# green cabbage
4 ea. Green onion
1 T. malt vinegar
2 tsp. Dijon mustard
1 tsp. honey
Salt to taste
Cilantro srigs
Method
Chiffonade cabbage slice green onion fine and stir in remaining ingredients. Garnish
Ingredients for Green chile cream
1 # Poblano chiles, roasted and chopped
1 large white onion, Juillene
1 clove garlic, smashed
2 T. Olive oil
½ C. chicken stock
Pinch of fresh thyme
2/3 C. Crème Fraiche or mecxican Crema
Salt to taste
Method
Heat a 2 qt pot on med-high heat. Saute' onion in olive oil. Stir constantly, reduce heat and cook until softend do not brown.
Add garlic clove, Poblanos and chicken stock. Return to a boil.
Cook for 1-2 minutes, add crème fraiche and thyme. Return to a boil and reduce cream slightly, remove from heat and allow to cool..Carefully puree in blender. This can be made and refrigerated 2-3 days in advance
Ingredients for Boxty
2 eggs
2 tsp. salt
½ C. A.P Flour
¼ Grated fresh potato
1 tsp. Baking soda
½ c. fresh or left over mashed potato
6 T. Butter
Method:
Mix all ingredients except butter. cover tightly and let rest 20-30 minutes.
In a non-stick pan or griddle. Melt 1 T. butter. When foaming, add roughly 2/3 C. batter, spread out to form a thin pancake. Brown and flip, brown equally on other side. Remove to a sheet of wax paper. Repeat process. These can be made a day ahead and refgerated. They also freeze well.
Note: this batter will oxidize quickly. Make sure to cook them within 2-3 hours of making batter.