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870 Seventh Avenue at 56th Street
New York, NY 10019-4038
800.346.1359
212.247.8000
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NEW YORK CITY CHEF PUTS A NEW SPIN
ON SOME OLD ST. PATRICK'S DAY FAVORITES
Park Central New York's Chef Presents Recipes to
Bring out the Irish in Everyone!
FOR IMMEDIATE RELEASE
CONTACT: Karen Kondroski/Melissa Lukis
RFC&P Public Relations
(973) 627-8180
New York, NY, February 17, 2004 - Saint Patrick's Day is a time to celebrate Ireland and
all things Irish with parades, bagpipes, a pint or two and the wearing of the green. But
one thing the Irish have not been traditionally celebrated for is their cuisine. Corned
beef and cabbage isn't likely to make any chef's top ten list.
But one creative chef, Park Central New York's Scott Rossi, has come up with a new spin
on some traditional Irish favorites. How about celebrating St. Patty's Day with some
Corned Beef and Cabbage... Pizza? Another Irish entree to try would be Lamb Shanks... in
Guinness Stout. For dessert, why not serve up some Bailey's... Cheesecake?
These and other delightfully different Irish dishes will be available the week of St.
Patrick's Day at Café New York, the Park Central New York's bistro-style destination
restaurant. For those who can't come to the restaurant, the recipes below will make for
a St. Patty's day dinner that won't soon be forgotten.
Corned Beef and Cabbage Pizza
(Serves 4)
1 lb. prepared corned beef
1 head cabbage cut in quarters
½ lb. Swiss cheese sliced thin
1 large fresh diced tomato
2 lb. prepared pizza dough (can be found with the refrigerated biscuit dough in
your supermarket or from your friendly neighborhood pizzeria)
Start by placing the corned beef and quartered cabbage in a pot with a tight fitting lid.
Fill the pot with water to cover the beef and cabbage. Bring to a simmer and cook with
the lid on until the cabbage is tender. Remove from pot and allow to cool fully. Slice
the corned beef very thin and shred the cabbage thin. Preheat your oven to 425? and place
the rack as low as possible. A baking stone on the rack is nice, but a cookie sheet will
work to preheat with the oven. Cut the pizza dough in to four equal pieces and roll in a
ball. Flatten and stretch the dough into a flat circle about 5 inches in diameter. Flour
a flat cookie sheet (no sides) and place the circle of dough on it. Arrange the corned
beef, cabbage, cheese and top with some diced tomato. Slide the dough onto the heated
baking stone or cookie sheet and allow to bake approximately 10 minutes or until the cheese
is melted, bubbly and starting to turn brown around the edges. Remove and cut into 4 pieces
and enjoy!
Lamb Shanks in Guinness Stout
(Serves 4)
4 whole medium sized lamb shanks
1 head garlic
4 sprigs fresh rosemary
1 qt. veal stock (can substitute 2 cans chicken or beef broth)
1 bottle Guinness Stout
4 oz. pure maple syrup
1 large carrot, peeled and cut in 1 inch pieces
4 parsnip, peeled and cut in 1 inch pieces
1 rutabaga (yellow turnip), peeled and cut in 1 inch pieces
4 whole shallots
Flour for dredging
Salt and pepper
Vegetable oil for sautéing
You will need a pan with high sides, a lid and oven safe handle (metal). Preheat your oven
to 375 degrees. Split the head of garlic in half, rub cut side with oil, and place 1 sprig of
rosemary between the 2 halves of garlic, wrap in aluminum foil and bake for 45 minutes.
Heat the pan on the stovetop to medium high heat and add oil to coat pan ¼ inch deep.
Season lamb shanks liberally with salt & pepper, dredge in flour and add one at a time
to the hot pan. Brown lamb evenly on all sides, being careful not to burn. If flour starts
to scorch, reduce heat. When lamb in browned evenly, remove from pan, discard oil and any
burnt residue. Return pan to stove and add the same amount of oil previously in the pan.
Add the carrot, parsnip, rutabaga, shallots and rosemary. Sauté over medium high heat for
3 minutes, add maple syrup and sauté 1 additional minute. Return lamb shanks to the pan,
add the Guinness, veal stock and squeeze the garlic out of the skins into the liquid.
Liquid should be almost covering lamb. Bring to simmer on the stovetop, cover and place
in the oven. Allow to simmer in the oven for 1 hour. Remove pan from oven and return to stovetop.
Test the lamb by pulling some meat from the bone. It should pull free easily. If it does not,
return to oven for 15-minute intervals and check for doneness. When lamb is tender and pulls
from the bone easily, remove the lamb, return the liquid to the stovetop and simmer the liquid.
Keep simmering and skim any fat off the top. Taste liquid and add salt and pepper to taste.
Add more maple syrup if taste is bitter. Serve in a large bistro bowl with mashed potatoes
in center and lamb shank standing upright in the potatoes. Ladle sauce and vegetables over
and around the lamb and garnish with a rosemary sprig in the hollow part of the shank bone.
Baileys Cheesecake
(Yields 1 cake)
½ cup graham cracker crumbs
½ stick melted butter
2 ¼ lb. cream cheese
¼ cup Baileys Irish Cream Liquor
1 tsp. lemon juice
2 oz. corn starch
¾ lb. sugar
5 whole eggs
2 egg yolks
½ cup heavy cream
Mix together the butter and graham cracker crumbs. Press crumb mixture into the bottom of
a 9 inch spring form pan, going up the sides about 1 inch. Rub butter on the remaining sides
of the pan. Blend the Baileys, lemon juice, cornstarch and heavy cream. In an electric mixer, blend together the cream cheese and sugar. Add the lemon juice, Bailey's, cream and cornstarch
mixture slowly as the mixer is mixing. Add the eggs and yolks one by one, allowing each to fully
incorporate before adding the next. When completely blended, pour batter into the graham cracker
lined pan. Bake at 375? for 15 minutes, then reduce the temperature to 350? for 1 hour. Allow
to cool in the pan at room temperature until completely cool. Keep in the pan and refrigerate
overnight. The next day, run a paring knife around the edge before you unmold the sides of the
spring form pan. Cut and serve on the bottom of the pan. Do not try to remove the cheesecake
from the bottom of the pan or it will crack.
With Carnegie Hall, Central Park, Times Square, Broadway, Rockefeller Center, great shopping,
and loads of fun activities just steps away, the Park Central New York provides easy access
to all of the Big Apple's best attractions. Between March 1st and March 31st, guests will receive
20% off the Park Central New York's best available rate by booking a stay of three nights or
longer. All rates are subject to availability.
For reservations or more information about the hotel or additional travel packages, please
contact the Park Central New York at (800) 346-1359 or visit on the Web at www.parkcentralny.com.
Click here for our New York City Meeting Facilities & Event Services.
Share the experience at the Park Central, and discover the superior comfort
and luxury of this first-class New York City luxury hotel. Book your reservations
online today, and enjoy exclusive pricing.
The best rates are here Guaranteed.
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