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
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
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
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
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 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
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.