Friday, March 10, 2006

St. Pat's Irish Recipe Mega-Finalé!

Preface or "Ode to Food": I've fixed the following recipes, (with the exception of the seafood appetizer) for more than 5 years for my family. Since I will be too busy w/work this year to actually fix a St. Pat's meal this year, I'm submitting these delights in virtual form to our little cyber community. Thanks to Snabby, you'll get to see some pictures too!

I've divided the the St. Pat's meal into 3 parts, (this-a seafood appetizer, a corned beef main dish, and finally a funky jello dessert).

-You'll also note the picture shows the seafood WITH the shells, along with pretty vague cooking descriptions; a lá "you must be a real cook who knows what he/she is doing so I don't really have to tell you" kind of attitude. Most likely Georgina got to eat at these fine Inns all over Ireland, made her secretary type up the manuscript, then got to sit back & cash the publisher's check, "Editing? What do you mean recipe editing?!".

Monkfish, Clams & Mussels in a Light Fish Reduction, Irish Country House Cooking, Georgina Campbell - Epicure Press, Dublin, Ireland, Revised Edition, 2001, pg. 10. Recipe is attributed to Aherne's Seafood Bar, Youghal, Co Cork.

(Original recipe says quantities are given per person, for a main course; but I plan to halve those amounts for an appetizer.)

4 clams & 8 mussels
White wine & olive oil, as required
5 oz monkfish (1), skinned & cut into medallions
Vegetable julienne, (1/2 small onion, 1 small carrot & 1 celery stick, finely diced)
1 tomato concassé (2) (peeled, deseeded & chopped)
A little basil pesto (3) (optional)
Freshly ground black pepper & lemon juice (4)

Steam open the clams and mussels with a little white wine. Remove from the shells and reserve the cooking juices for the sauce. Heat a little olive oil in a sauté pan. When very hot, fry the monkfish medallions in it briefly on both sides. Remove from the pan and set aside, than add the white wine & cooking juices from the shellfish, the vegetable julienne and the chopped tomato. Add a little basil pesto, if using, and season to taste with freshly ground pepper and lemon juice. Replace the monkfish and shellfish in the pan and reheat thoroughly before serving.

1-What the hell is monkfish? Well, here's a site that gives all the info here.I'm just planning to use high-grade halibut or cod when I get around to making this.
2- Tomato Concassé? C'mon, you just mean a chopped up firm-fleshed tomato w/no seeds & no skin!
3-You can buy small squeeze tubes of all different kinds of pesto in the refrigerated section of your local supermarket, usually near the fresh herbs; or if you want to go Martha Stewart, here's a link.
4-Does it need to be said? I give you permission to use regular ol' table pepper!


Some leprechaun said...

Aw, bollocks! It doesn't look very green t' me!

The Colorman said...

(Sound of trapdoor banging open)

And your point is...?

Pandabonium said...

That looks and sounds fantastic. (The fish is so UGLY I'm not surprised they becames monks!). I wonder if I can find them in Japan. Probably Zen- monk-fish.

I'll have to try that recipe and will file it away for when I can get the ingredients together.

Thanks, and Happy St. Patrick's Day. May your home always be too small to hold all your friends.