Known for lunch and dinner items like Irish Nachos, Corned Beef & Cabbage, and Jameson Whiskey Steak, McNally’s Irish Pub recently started serving brunch Sundays 10 a.m. – 2 p.m. 605 was lucky to get two recipes from the Irish/English-inspired menu: The Irish Coffee and the Corned Beef and Cabbage Quiche.
Assistant General Manager
“The Irish Coffee is a traditional Irish cocktail that’s great for a chilly winter’s day or an after-dinner drink. It’s not too strong, but you get that nip of whiskey that warms your belly on a cold day.”
CORNED BEEF CABBAGE QUICHE
1 (9”) Pie crust, unbaked
2 Tbl Butter
1 Onion, chopped
1 ½ C Cabbage, chopped
3 Cloves Garlic, minced
2 Tbl Water
1-2 C Diced Cooked corned beef
¾ C Light cream
4 tsp Flour
½ tsp Caraway seeds
¼ tsp Salt
⅛ tsp Pepper
1 ½ C Shredded Swiss cheese
2 Tbl Grated Parmesan cheese
Preheat oven to 375 degrees F.
In large skillet, melt butter. Add onion, cabbage, and garlic.
Cook, stirring frequently until vegetables are crisp and tender, or for about 5-7 minutes.
Add water, cover, and cook for 5 minutes.
Remove cover and cook until liquid is out of the cabbage, or it will come out when the quiche bakes, making it watery.
Stir in corned beef.
Remove pan from heat and cool for 15 minutes.
In medium bowl, combine eggs, light cream, flour, caraway seeds, salt, and pepper, and whisk until blended.
Spread half of cabbage mixture in pie crust.
Top with half of Swiss cheese, and repeat layers. Slowly pour the egg mixture over ingredients in pie crust and sprinkle in Parmesan cheese.
Bake 30-40 minutes or until quiche is puffed and golden-brown in spots. Cool 5 minutes, then slice and serve.
Assistant Kitchen Manager
“Our Asian slaw with seared tuna is a colorful appetizer with a hint of spice. Your holiday guests will love this healthy and bold dish.”