You don't have go to an Irish pub to find someone whose family hails from the Emerald Isle.
In Utah, there are chefs, wine experts, cooking instructors and general managers -- with a wee bit of Irish blood in their veins -- who are working in restaurants with all manner of cuisine, from Italian to American. In honor of St. Patrick's day, we introduce you to four, and present some of their favorite recipes.
Star Finnegan » General Manager and wine director at Fresco, 1513 S. 1500 East, Salt Lake City.
Irish DNA » My (maternal) great grandfather was born in Ireland. As a young man, he booked a one-way ticket to California and happened to sit next to the woman who ultimately became his wife and my great grandmother.
Childhood memories » St. Patrick's day was a big deal at our house. My mother (Maggie) made sure we always wore green and wanted us to be proud of our heritage. She cooked hearty braised dishes like lamb shanks with barley. I grew up in Springdale, near Zion National Park. The town has a really big St. Patrick's Day celebration. There's green Jell-O, green beer, green everything.
Worst thing about being Irish » With a name like Finnegan, my sister and brother and I were teased endlessly with the classic Michael Finnegan song.
Best thing about being Irish » It's such a hospitable culture. Everyone is always warm and friendly -- that's why I was drawn to the restaurant industry. Although I do find it ironic that an Irish woman is running an Italian restaurant. (She also works at Trio, Fresco's sister restaurant).
Favorite recipe » I'm a breakfast fanatic and I especially love pancakes. Instead of using milk, I substitute Bailey's Irish creme liqueur. It makes the most fantastic pancakes.
Charlie Perry » Chef/owner of Eva's, 317 S. Main, Salt Lake City.
Irish DNA » I'm adopted Irish. My step-mother is full Irish, but she's been my family for more than 16 years. We have a big family in Dublin and Galway, and each year we go to Ireland. I don't know how they pull it off, but there's a big Irish wedding in my family every year. It's a week of drinking, eating, singing, dancing and calling everyone by their nickname.
What's your nickname? » It can't be published.
Best thing about being Irish » Just the way the Irish influence the people around them. You're around an Irish person for a few minutes and you start feeling like you are Irish. They're always having fun and entertaining.
Favorite Irish food tradition » A full Irish breakfast, which we serve at Eva's. In Ireland, it varies slightly whether you're at hotel or pub or bed and breakfast, but it always consists of half a roasted tomato and three kinds of meat. There's white pudding (a type of fatty sausage made with ground oatmeal), Irish sausages and cured bacon (rations). There's always some toast and eggs and potatoes: People eat that every day. The only time you wouldn't is if you were busy. Then you would have rations and toast with tons of butter.
Michael Showers » Michael J. Showers, executive chef, Goldener Hirsch Inn, 7570 Royal St., Park City
Irish DNA » Both sets of great grandparents were from Ireland. But it was really my dad who kept the culture alive through his cooking and patronage and dedication to the Republic of Ireland.
Memories » My dad would usually cook a boiled dinner the night before (St. Patrick's day) because the 17th was dedicated to libation. When I was younger, I didn't really enjoy the cabbage, carrots, red potatoes and everything spiked with caraway. But it's one of my favorite things to eat now.
Best thing about being Irish » That Irish pride, always wanting to make your family proud.
Worst thing about being Irish » Every Irish man enjoys a good drink, but we are not all alcoholics.
Interesting fact » I've been to Ireland many times, and there was a period in my culinary career where I really dug into the Irish cuisine. There's a stigma that goes with Irish cooking but it goes way beyond corned beef and cabbage.
Favorite food » Pink Irish shrimp. I've never had anything better than that, even living in Seattle.
Colleen Lowder » Co-owner and general manager of The Copper Onion, 111 E. 300 South, Salt Lake City.
Irish DNA » My mom was from an O'Connor clan. But it was actually my grandmother who tracked the family tree and did all the genealogy. She kept a big book with all the ancestry and was the one who tried to keep an awareness of where we came from.
Memories » My mom had five brothers. They were a boisterous group who liked to drink stout. And we were definitely a family of strawberry blondes.
Interesting fact » Even though my parents weren't that big into the Irish culture, they did name both me and my sister traditional Gaelic names: Colleen and Maureen.
Favorite food » I've definitely eaten my fair share of Irish food -- shepherd's pie, Irish breakfast and soda bread. But it's heavier than I'd like to be eating most days of the week.
Meat
1 small leg of lamb, bone in
5 cloves garlic, minced
2 tablespoons chopped rosemary
2 tablespoon salt
1 teaspoon pepper
Stock:*
1/2 gallon water
1 onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
Filling
1/2 cup (1 stick) butter, divided
5 gold potatoes peeled and cut
1 large yellow onion, diced
3 large carrots, diced
1/4 cup flour
4 cups lamb stock (from above)*
Salt and pepper to taste
6 sheets puff pastry
1 egg beaten
Pre-heat oven to 475 degrees. Rub lamb with garlic, rosemary, salt and pepper. Place lamb in a shallow roasting pan and cook for 20 minutes. Turn lamb and reduce oven to 250 degrees. Cook for 60 minutes. Remove form oven and rest meat for one hour. Cut meat from bone and slice.
In a large pot, place lamb bone, water, onion, carrot and celery. Bring to a boil. Reduce heat and simmer 4 hours and strain.
Melt 1/4 cup butter, in a large sauce pot. Add potatoes, onions and carrots. Cook over medium heat 15 minutes. Add 2 tablespoon butter and flour and stir constantly for 5 minutes. Do not brown to much. Add stock and cook until sauce is thick and vegetables are tender, about 20 minutes. Add sliced lamb. Season with salt and pepper to taste.
Heat oven to 375 degrees. Divide filling equally between six large oven-proof bowls. Brush the edge of bowl with egg then cover with puff pastry and cut around the edge of the bowl. Then brush the top of pastry with egg. Cut a hole in the top of pastry. Place bowls on a cookie sheet. Bake until golden brown about 10 minutes.
* Chicken stock can be used as a substitute for homemade lamb stock.
Servings » 6
Source » Charlie Perry
3 pounds Russet potatoes, peeled and cubed
4 slices bacon
1/2 of a head of green cabbage, rough chopped
1 large onion, large diced
3/4 cup cold milk
1/4 cup butter, plus additional for serving
Place potatoes in a pot of lightly salted water and bring to a boil. Cook until tender. Drain and reserve.
Chop bacon and render until cooked but not crispy. Drain and save fat.
Add cabbage and onion to pan with reserved bacon grease. Cook slowly over a low flame until tender, about 10 minutes, stirring occasionally.
Mash potatoes with milk and butter, work in the bacon, cabbage and onion mixture. Season with salt and pepper.
Transfer to serving dish. Make a well in the center and pour in some melted butter and enjoy.
Leftovers » Form into cakes and fry for breakfast.
Servings » 6
Source » Michael J. Showers, Executive Chef, Goldener Hirsch Inn/Ticino Trattoria
11/4 cups flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup Irish cream liqueur (Bailey's or Ryan's brand suggested)
2 tablespoons oil
1 egg, beaten
In a large bowl, combine all the ingredients. Heat a griddle until a drop of water dances. Put 1 to 2 tablespoons of batter on griddle, cook until golden. Turn and cook second side until cooked through. Remove from heat and serve with syrup.
For waffles, use 3 tablespoons oil and 2 eggs, but separate yolks and whites. Beat whites until stiff. Fold in whites after all other ingredients have been combined. Cook as directed.
Servings » 10 to 12
Source » Star Finnegan
