Houston Restaurants & Food

Source: Chef Neil Doherty, Corporate Executive Chef for Sysco Corporation – Houston

Boxty is from the Gaelic “Bacstai”, a potato pancake cooked over an open fire and filled with a variety of fillings. This is a traditional dish from the northwest of Ireland.

This dish is also served at The Angel & The Ox Irish Pub in Katy, Texas.

Many countries have their version of a pancake, and potatoes are a staple of many cuisines around the world. But no one does potato pancakes like the Irish.

Irish chef Neil Doherty shows Houston restaurant journalist Cleverley Stone how to make Boxty, a traditional potato dish from the land of St. Patrick.

For more information about food, wine and dining in Houston, catch Cleverley’s radio show on Saturdays at 12 p.m. on KIKK-650 AM. (Remember, she gives out free restaurant gift certificates on every radio show.)

Boxty

Ingredients

• 1 Pound Grated fresh potato (or can use hash browns from produce aisle)
• 6 Ounces All Purpose Flour
• 18 Ounces Milk
• ½ Teaspoon Baking Powder
• 1 Tablespoon Fresh Chopped Parsley
• Salt and pepper to taste

Directions

1. Peel and grate potatoes (can use hash browns)
2. Mix remaining ingredients to form a batter
3. Cook as a pancake till golden in a greased pan
4. Serve while hot (can also reheat, great as a side dish)

Filling: Hot smoked salmon with mushrooms and cabbage

Ingredients

• 3 Ounces Smoked Salmon
• 2 Ounces Sliced Mushrooms
• 2 Ounces Napa Cabbage
• 1 Tablespoon Chopped Bacon
• 1 Tablespoon Butter
• Salt and pepper to taste

Preparation

1. Thinly slice the mushrooms and Napa cabbage
2. Dice bacon and render in hot pan, sauté bacon and mushrooms, add the butter
3. Toss in smoked salmon, remove from heat
4. Place mixture in a Boxty pancake and roll up. Serve two per plate, topped with the whiskey sauce

Irish Whiskey Cream Sauce

Ingredients

• 2 Ounces Irish Whiskey
• ¼ Teaspoon Dry Mustard Powder
• 1 Cup Heavy Cream
• 1 Tablespoon Butter
• 1 Teaspoon Finely Diced Onion
• ½ Teaspoon Finely Chopped Garlic
• ½ Teaspoon Fresh Thyme Chopped
• 1 Teaspoon Corn Starch
• Salt and pepper to taste

Directions

1. Sauté onions, garlic and thyme in butter
2. Add Irish whiskey (do not flame)
3. Add the heavy cream, season with salt and pepper
4. Take corn starch and mustard powder and add 2 tablespoons of water to form a slurry
5. Add corn starch mixture to cream, whisk to thicken (a couple of minutes), remove from heat, if too thick, thin with milk

Optional Fillings

• Guinness beef stew
• Corned beef and cabbage
• Seafood
• Irish bacon and cheese
• Plain with butter and honey
• Apples and raisins