Love to cook? Read on for professional tips on building flavor without all the calories!

I love fusion – the blending of food cultures from across the globe, to produce new and exciting dishes. So St. Patrick’s Day is an ideal time to pair tasty, warm tortillas with hearty, traditional Irish food. I offer you three dishes here… one plate with three different takes for breakfast, lunch and dinner. Enjoy!

Throughout Ireland, it’s common to see what’s called a “fry-up”… lots of breakfast type goodies inside a roll. The idea is that you can eat it on the way to wherever you are going, so it needs to be compact and not too runny. It could easily be compared to a Mexican burrito! So here’s our version in a warm, whole wheat tortilla.

Irish Breakfast RollIrish Breakfast Roll  Serves: 4
Makes 18 pancakes and serves 4 to 6

4 MexAmerica Whole Wheat Tortillas
1 pound ground sausage
8 Tablespoons thick tomato sauce
1 cup cherry tomatoes
4 to 5 ounces sliced mushrooms
4 Eggs
4 Tablespoons Olive Oil

1. Fry the sausage for 3 or 4 minutes or until it’s cooked through and no longer pink.
2. Cut the tomatoes in half and sprinkle them with pepper.
3. If using canned mushrooms, drain them. If using fresh mushrooms, clean them, slice them in half and fry them in two Tablespoons of butter.
4. Fry each egg in 1 Tablespoon olive oil, for several minutes, until firm.
5. Warm four Whole Wheat Tortillas. Split the sausage, tomato sauce, tomatoes and mushrooms into four parts, fill the tortillas and roll them up.

Here’s what I found in making this dish:

1. I like to mix hot and regular sausage half and half. For me, that’s the perfect amount of spice.
2. If serving your rolls on a plate, it’s nice to use garnishes of tomatoes and fresh herbs. When you’re garnishing, if you first look for things that actually contained in the dish, you will know the flavors will blend well. Look for a contrasting color to the outside.
3. I usually break the yolks when I put eggs on sandwiches so they aren’t messy to carry around.
4. You can also control the spice by the tomato sauce you choose. If you like it really spicy, use an Arrabiatta (spicy) sauce. If not, choose something more like Tomato and Basil. This recipe works best – again to keep it from being too runny – with very thick tomato sauce.
5. When you’re rolling up your tortilla, it helps to put your ingredients toward one side of the tortilla and then roll it up. You will have better luck than if you have your ingredients in the middle.

For lunch, we turned to the traditional Boxty. This dish is most well known in the western part of Ireland. Even in Ireland, it’s paired with stew or beef or just about anything, so it’s perfect for our fusion philosophy! To me, it was screaming for bacon and sour cream, but wanting to keep it lighter, I chose turkey bacon and lite sour cream. I find it just as delicious as the real thing! Boxty is commonly known for its rhyme:

Irish Boxty Tacos
Boxty on the griddle,
Boxty on the pan,
If you don’t eat Boxty,You’ll never get a man!
(LOL)  Try it out! 

Prep Time: 15 minutes   Cook Time: 15 minutes
Ingredients:  6 MexAmerica 6” flour tortillas

1 cup medium Yukon Gold potatoes, peeled, cooked and mashed (about 3 medium)
1 cup Yukon Gold potato, raw, grated by hand, peel on
½ cup All Purpose flour; 1 teaspoon baking soda, 1 cup whole milk or buttermilk
2 Tablespoons chopped, fresh parsley

11 pieces turkey bacon, cooked crispy, divided (5 pieces are to mix in. The rest is for garnish.)
Salt and freshly grated white pepper
Butter, for frying; 1 cup Lite sour cream for garnish

1. Mix the mashed potatoes with the grated potatoes.

2. Add the flour and baking soda and mix in.
3. Add the milk, parsley and 5 pieces of the cooked, chopped bacon. Sprinkle with salt and pepper and mix it all up well.
4. Heat a large frying pan. Add 2 Tablespoons butter and fry the pancakes in small strips until slightly browned.
5. Warm your tortillas and fill each with three of the pancakes. Top with sour cream and bacon.

Here’s what I found in making this dish:

1. The tricky part of frying the Boxty is not to have your pan too hot or you will burn the butter. You need more butter at the start than the finish, so top the butter away from the Boxty when it is holding together and you want to brown it.|
2. Grate your potatoes at the last minute and mix them in quickly because they will tend to turn brown right away. If they get a little brown, don’t worry. You won’t see that when it’s all mixed together.
3. Most Boxty recipes don’t have enough liquid in them. They should be more like a pancake than their cousin, the Jewish Latke.

NOW ON TO DINNER! What else but CORNED BEEF AND CABBAGE? So easy and so tasty!
Irish Corned Beef & Cabbage Bites
Irish Corned Beef & Cabbage Bites
To me, corned beef and cabbage should be eaten more like a sandwich, so we turned to a larger wrap style tortilla made of unbleached white flour. The nutty taste of this tortilla pairs excellently with the corned beef. To make it, just warm the tortilla, add as much corned beef as you want, slather it with your favorite mustard, add a slice of Swiss cheese and then garnish with sauerkraut and a few fresh herbs.
Roll this one up and eat it, or cut it into pieces before adding the sauerkraut as I did in the picture and then place the sauerkraut on top. Add a slice of cheese and bake it at 350° F just until the cheese is melted – just a few minutes. Great garnishes are garden onions and fresh herbs. Can you say YUM?

Comments on: "Erin go Bragh! Long Live Ireland!" (1)

  1. Johanna Gilbert said:

    This is a ‘must do’. Very exciting, sounds delicious. Before the l7th, Gil’s birthday, it will be finished. You will be the first to know how it turned out. Johanna

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