Cooking Up A Hooley In The Kitchen: A Little Twist on a Classic Irish Dish
By Katie Gagne
When asked what my favorite food is, I never hesitate to respond: “steak “and then quickly followed by “and anything spicy”. Yet, if you were to ask me my favorite dish, it is hands-down the Dublin Lawyer. No one does that dish better than Nighttown. Just thinking about that yummy lobster and the whisky cream sauce inspired me one day to try and make it at home. I had all the ingredients, except for the lobster.
I did however have some really nice shrimp. So, my less extravagant take on this delicious dish was born. Having no rice either, which I would ideally love to serve it over, I made a side dish of sautéed potato medallions, shredded cabbage, and leeks topped with cheddar cheese.
1 lb. Large Shrimp – peeled and deveined, tails removed
4 tbsp Unsalted Butter
½ – 1 tsp Cayenne Pepper (to taste)
2 cloves Garlic
1 tbsp Kosher Salt
½ teasp. Black Pepper
4 ounces White Mushrooms – sliced
½ cup Scallions – chopped.
¼ cup Irish Whisky
1 ½ cups Heavy Cream
2 tbsp Chopped Fresh Parsley
In a large sauté pan, over medium heat, melt the butter.
Add in the garlic, scallions, and mushrooms.
Season with the cayenne, pepper, and salt.
Cook for 2 minutes until soft and fragrant.
Add in the whisky and cook for 2-3 minutes.
Add in the shrimp and cook for 2 more minutes.
Stir in the heavy cream and continue cooking until it reduces slightly and thickens – 3-4 minutes.
Sprinkle with chopped parsley and serve over rice or alongside your favorite side dish.
Serves 2-3 people.
Cheesy Potato Medallions and Cabbage
2 medium Red Russet Potatoes
2 medium White Potatoes
½ head green Cabbage – shredded
1 cup Carrots – shredded
2 Leeks – sliced thin
2 tbsp Unsalted Butter
2 tbsp Red Wine Vinegar
2 tbsp Season Salt
½ teasp Black Pepper
½ Celery Salt
½ teasp Garlic Powder
4 ounces Irish Cheddar Cheese – shredded (Kerrygold Reserve Cheddar is my favorite).
Wrap potatoes individually in foil and bake in 350* oven for 30 minutes until partially cooked.
Remove from foil and slice into ¼ slices.
In a sauté pan, over medium heat, melt 2 tbsp butter.
Add in the potato medallions and sprinkle with season salt, pepper, celery salt, and garlic powder.
Cook until lightly browned on both sides.
Add in leeks and carrots and cook for 3 minutes, until soft.
Add in the shredded cabbage and the red wine vinegar.
Cook until cabbage is wilted.
Sprinkle with cheddar cheese and stir to allow the cheese to melt all through the dish.
Remove from heat and serve.
Serves 2-3 people.
While this dish isn’t exactly like the original, it does have enough spirit and flavor to delight the tastebuds.
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or firstname.lastname@example.org, or find her on Facebook at @sassyssweetsandmore.