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Next week marks St. Patrick’s Day and it’s just in time, as Philly Beer Weekend kicks off tomorrow.
Why do we associate the Irish with beer? Don’t know, but I do so love a pint of Guinness.
The Emerald Isle is steeped in culture. The music has a lilting quality and the harp is held in such high esteem, it is the only household possession that cannot be confiscated for debt. “Riverdance” introduced America to the rhythmic art of step dancing.
Let’s not forget the brilliant poets, playwrights and writers. George Bernard Shaw, Sean O’Casey, William Synge and James Joyce all hail from Ireland. Although he was born in Brooklyn to Irish parents, Frank McCourt, the Pulitzer Prize-winning author of “Angela’s Ashes,” spent time in poverty in Ireland.
But this column is about food. Please, not jokes that Ireland has no cuisine except for dreary lamb stew, potatoes, corned beef and cabbage. This is 100-percent incorrect.
My friends Eamon and Malachy McVeigh were born in County Tyrone. I easily understand the Dublin accent, but these northern lads speak almost one of their own. They grew up on a farm where vegetables were grown and lambs roamed and dined on grass. Although the brothers are American citizens, they still have family back on the farm.
Because Ireland is an island, fish is a big part of the Irish diet. You think mussels are enjoyed only by Italians, Southern French and Belgians? Think again. The Irish adore mussels and cockles, which are clams. Salmon is their fish of choice.
Here’s a salute to St. Patrick’s Day.
■ Mussels and Cockles Steamed in Beer ■
Ingredients:
2 pounds of mussels, preferably from Maine or Prince Edward Island
24 cockles or littleneck clams
Vegetable oil, to coat the bottom of a 4-quart pot
2 leeks, with some tender green, split, thoroughly washed and sliced
1 onion, diced
3 fat cloves of garlic, sliced
Kosher salt and freshly ground black pepper, to taste
1 can or bottle of beer of your choice
Directions:
Pick over the mussels and clams for any broken shells. Place the shellfish in a colander and rinse thoroughly.
Heat the oil over medium-high. Add the leeks and onion and sauté for about five minutes. Add the garlic and sauté for three minutes. Season with the salt and pepper.
Add the beer. Bring to a boil, lower to a simmer, cover and cook for about four minutes, shaking the pot once or twice. If the shells have not opened, cook another minute or so.
Discard any mussels or clams that do not open.
Serves four.
Note from Phyllis: Serve the mussels with slices of toasted bread.
■ Oven-Roasted Salmon ■
Ingredients:
4 6-ounce wild salmon fillets, patted dry with paper towels
Olive oil, for brushing on the salmon plus 4 tablespoons
Kosher salt and freshly ground black pepper, to taste
2 pounds of baby spinach leaves
3 fat cloves of garlic, sliced
Lemon wedges, for garnish
Directions:
Preheat the oven to 400 degrees.
Brush the salmon with the oil. Season with the salt and pepper and sear the salmon for about five minutes on each side. Place in a baking dish and bake for about 10 minutes, depending upon the thickness of the fish.
While the salmon is baking, wash the spinach leaves. Heat the 4 tablespoons of oil over medium-high. Add the garlic and sauté for about three minutes. Add the spinach and cook for about five minutes. The spinach will shrink down.
Divide the spinach evenly among four plates. Place a fillet of salmon on the spinach.
Serves four.
■ Potatoes with Parsley and Butter ■
Ingredients:
16 small potatoes of your choice, scrubbed clean
1 stick of unsalted butter, melted
Fresh Italian parsley leaves, chopped
Kosher salt and freshly ground black pepper, to taste
Directions:
Place them in a pot and cover with water. Bring to a boil, lower to a simmer and cook for about 15 minutes.
Drain and place in a serving bowl. Pour on the melted butter. Top with the parsley leaves and season with the salt and pepper.
Serves four.
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