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Mar 9, 2016 By Joe Carei for The 5 min read

I grew up a little confused ethnically. Part of my life I was Irish-Italian and later I was Italian-Irish or was it vice-versa. But one thing I did know — this time of year I was 100 percent Irish.

I started my life with the McGeevers and the Lynches in mostly Irish Catholic town of Medford lakes. In third grade, we moved to the dominantly Italian town of Vineland, with the Brunettas and Magioncaldas. With a name like Carei, my dad changed it from Tricarico, we fit into both. Through the years, the Irish called me Italian and assorted other designations (Rob Lynch just called me a Guinea today…lovingly) and the Italians called me Irish and other terms of endearment. However, I never felt bullied, just proud of my dual heritage.

Early on, my Irish mother was the cook of the family. Some of our meals were simple, some were good Italian dishes to please my dad and as she was the original food hack, some were…interesting. She always said that gourmet Irish cooking was an oxymoron. In her defense, she didn’t even realize that she was supposed to cook when she got married. “I was a party girl,” she always maintains “It wasn’t even on my radar.” But, she adapted and the week of St Patrick Day we dug into many Irish dishes as she celebrated her heritage. Corned beef and cabbage coupled with colcannon, leg of lamb with mint jelly, boxty (potato pancake), Irish soda bread, kidneys, and Irish stew are ingrained in my culinary memory.

My very Irish childhood friend, Rob Lynch (the ‘bully’), echoes my mother’s sentiment about the Irish cooking we grew up with. “I didn’t even know that vegetables could be crisp until I was 15 years old, and that was because I ate at a friend’s house.” That sentiment has changed. He now owns Kilkenny Alehouse, the number one Irish Pub in Newark. His chefs are classically trained and are able to bring a fresher approach to the Irish menu. He does the traditional Irish fare, but has brought upscale and fusion elements to his cuisine.

“Obviously, shepherd’s pie, sausages and fish and chips are our best sellers, but when we have something like a candied corned beef quesadilla or Boxty crepes, they fly off the menu. Irish cuisine is getting a little more exciting.” says Lynch.

I can say that what my Irish background lacked in culinary chops was made up for in humor and spirit. You were always guaranteed a good time at Irish gatherings. The laughter went on for hours and the wit and witticisms flew all night. You may have left hungry, but you were never thirsty or despondent. That was a pretty good trade.

So next week, if you are Italian-Irish, Irish-Italian or neither, enjoy the fact that for one day you will be Irish. All kidding aside, Irish cuisine has evolved and its appreciation is growing. So,”bain sult as do bhéile.”

Steak and Guinness Pie

2 pounds beef cubed in 1-inch pieces, chuck is best.

¼ cup flour

1 medium onion diced

2 tablespoons oil

2 cloves garlic minced

½ pound button mushrooms

2 tablespoons tomato paste

1 cup Guinness stout

1 cup beef stock

1 teaspoon dry thyme

Salt and pepper

Puff pastry or your pie crust recipe.

Season beef in salt and pepper, coat in flour and brown with oil in oven proof pot. Transfer meat to plate. Add onion, garlic and mushrooms, scraping as you cook. Add tomato paste, then combine (so beer doesn’t foam) stout and stock and add to pot along with beef, thyme Worchester shire. Place in preheated, 350 degree oven and braise for about 1 ½ hours until beef is tender. Skim fat and pour into 9×9 baking dish. Allow to cool to room temperature, about 20-25 minutes. Top baking dish with pastry and brush with egg wash. Make sure that beef mix is not warm or pastry will not rise.

Bake in 425 degree oven for 25 minutes, until pastry is browned and serve.

Boxty Crepes with Chicken and Spinach Filling.

2 medium russet potatoes

1 cup all-purpose flour

2 cups milk

Salt and pepper

½ teaspoon baking powder

Salt and pepper

1 tablespoon minced onion or chopped scallion

Peel potatoes. Shred one potato and place in bowl of water, covered. Cube and boil other, then mash thoroughly. Drain and press shredded potatoes, combine with mashed. Add flour, baking powder, then milk, onion, salt and pepper. Mix until batter is nearly smooth. Cook pan spreading out batter to create thin crepe. Should make about 12-15 7-inch crepes.

Filling

1 small onion, diced

2 tablespoons butter

1 cup cooked, shredded chicken

1 cup cooked, chopped and drained spinach

1 tablespoon flour

1 ½ cup cream

1 tablespoon Irish whiskey

Salt and pepper

Sweat onion in butter. Add flour and cook for a minute, deglaze with Irish whiskey. Add cream and reduce by half, add chicken and spinach and simmer for 5 minutes. Can be used to fill about 8 crepes.

You can use shrimp instead of chicken, add mushrooms, tomatoes, sundried tomatoes, broccoli, etc. for your filling. Sky’s the limit.