Saturday, March 13, 2010

IRISH EYES ARE SHINING IN NYC..by PHILIP S. KAMPE

New York City always rises to the occasion of Celebration.
Just like New Orleans, New York celebrates Life, often in Culinary ways.
New Orleans celebrates with Parades.
There are two important Culinary events taking place prior to and on St. Patrick's Day. Both are worth attending.
On March 15th (Monday), at Noon, GALLAGHER'S Steakhouse (228 West 52nd), will remember two legendary Irish-American Sports Figures, DICK MCGUIRE and JOHN HALLIGAN by awarding former Yankee and ESPN and YES Sports Analyst, JOHN FLAHERTY, and former New York Ranger, DAVE MALONEY, with the Prestigious HALLIGAN-MCGUIRE IRISH AMERICAN 'GOOD GUY' Award.
The three course luncheon is $75, part of which benefits FORDHAM University.
Contact CIRILLO WORLD at (212) 972-5337 OR E-MAIL johnnycigarpr@aol.com for tickets.

On St. Patrick's Day, World Famous Chef, SANDY INGBER (he is one of our favorites) of GRAND CENTRAL OYSTER BAR, will prepare his famous 'GUINNESS BATTERED FISH AND CHIPS' on the menu. The restaurant is located 'below sea level' at Grand Central Station.
Chef Inger shared his Outstanding recipe with us.

INGREDIENTS:
2 Cups of Guinness Stout
1 tsp. baking soda
1 tsp. salt
1/2 tsp.ground pepper
1 egg
All purpose flour
1 1/2 pounds cut into 3 ounce portions of Cod, Haddock and Pollock
(boneless and sliced on the bias)

PREPERATION:
+ In a large mixing bowl add beer, baking soda, salt and pepper and egg
+ With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon
+ Heat oil in a deep fryer or saute pan to 350 degrees
+ Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish
+ Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. (This will prevent the fish from sticking ot the bottom)
+ Flip fish over when brown on one side and cook altogether 6-8 minutes depending on thickness of fish
+ The fish should be one color all the way through or 140 degrees internal temperature
+ Serve with french fries and tarter sauce

Recipe by Chef Sandy Ingber

For reservations to try the 'Guiness battered fish and chips, on St. Patrick's Day, (lunch or dinner) telephone (212) 490-6650

Remember, ST.PATRICK'S DAY is a day Wine Drinkers can take a vacation and enjoy GUINNESS STOUT and JAMERSON'S IRISH WHISKY.
I, certainly will!!

Philip S. Kampe
Maria Kampe
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