Just as the Irish culinary community has adopted corned beef, now I am noticing curry showing up on Irish tavern menus, as in Irish Chicken Curry. Not a knock, but when did this happen?
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In the Irish Times’ archive, the first mention of a restaurant serving curry is in 2012.
What could possibly make chicken curry Irish? Do they microwave it without taking it out of the cellophane packet?
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If you want to have the whole corned beef and cabbage prepared meal, Gelsen’s is offering it.
This weekend was the kickoff for St. Patrick’s Day parades in our surrounding suburban towns here in New York. My home chef surprised me with one of her delicious Irish Soda Breads, and a full roasted corned beef dinner with cabbage, small creamy potatoes, and carrots. Hot (Polish) and mild mustards on the side. It was delish! It was not the traditional prep. She said she used Lee Drummond’s recipe…
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Corned beef is not Irish.
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One of our fave breakfast spots is having this menu for a week.
They make their corned beef hash with house cooked corned beef and it is SO good.
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You are absolutely right, robert. I posted just above that corned beef was adopted by the Irish years ago. Immigrants living on old New York City discovered corned beef at hundreds of Jewish/Eastern European delis that existed at that time. I was told by quite a few Irish old timers that you would not recognize the Irish bacon the poor had to consume. It was barely palatable.
I recall years ago visiting the legendary Carnegie Deli in Manhattan on St. Paddy’s Day. The place was packed with Irish patrons.
In the meantime, there are thousands of Irish pubs and taverns serving the corned beef platter, and that’s fine with me. There are more authentic traditional dishes, too…
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I’m curious how many foods are indigenous to certain groups? Hardly anything from the South, I’d say.
That would make for an interesting post all its own, catholiver.
In the meantime, we made some Reubens with some of our leftover corned beef. The Irish Soda Bread went so well with our scrambled eggs over the weekend. Home chef
will be baking up more for the kids, too. Delish!
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Enjoy the blarney, and drink responsibly…
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Where’d you get that?
I think Costco.
We ended a raucus St. Paddy’s meal at a favorite venue with their Irish-style Toffee Pudding. Very pleasing. Today, leftover corned beef is going into our hash.
Can or bottle? Bob had one yesterday but it had no ‘foam’ but he said it was still good.
Can with the nitrogen ball. I don’t like the bottled at all.
His was canned but that was it.