A Whole Lot of Marlarkey!

 

Recently, Partybluprints had the pleasure of interviewing Brian Malarkey. Brian may be best known for his success in Season 3 of Bravo TV’s Top Chef, but to folks in San Diego his star shines brightest as Executive Chef of The Oceanaire Seafood Room.

After watching Brian serve up some really great food on an episode of The Real Housewives of OC, another Bravo TV series, we asked Brian to give us the “real” scoop on how to make great food without breaking the bank.

 

Brian happily shared his real style of entertaining and loads of tips and secrets for doing it with less money and less stress! We will be posting the entire interview soon, but couldn’t wait to share Brian’s recipe for Peasant Pie and Green Mashed Potatoes.

It’s the perfect alternative to Corned Beef and Cabbage and will make a very memorable Saint Patrick’s Day meal, Malarkey Style! Hope you enjoy it as much as we enjoyed Brian!
To see what Brian’s up to, visit his site and blog at BrianMalarkey.com

Peasant’s Pie with Green Mashed Potatoes
Created By: Brian Malarkey

Prep Time: two and a half hours
Serves: 4

INGREDIENTS

  • 4 chicken thighs
  • Salt and pepper to taste
  • 1 yellow onion, diced
  • 3/4 lb butter
  • 5 shiitake mushrooms, diced
  • 3 green onions, diced and chopped
  • 1 spicy pheasant sausage, diced
  • 2 bacon, diced
  • 1 cup chicken stock
  • 1/2T thyme
  • 3 russet potatoes, diced and peeled
  • 1 parsnip, diced and peeled
  • 1 cup cream
  • 5 ramps, blanched
  • 2T extra virgin olive oil

DIRECTIONS

  • Season chicken with salt and pepper. Roast chicken at 350 degrees until done. Let cool; pull meat from bone. Rough chop.
  • Render yellow onions down in 1/4 pound butter until soft.
  • Saute mushrooms with green onion, sausage and bacon. Stir in chicken and slow cook with 1/4 pound butter and chicken stock. Finish with thyme.
  • Place potatoes and parsnip in salted cold water. Bring to a high simmer and cook until just soft.
  • Heat 1/4 pound butter and cream together.
  • Rice the potatoes and parsnips; whip in cream-butter mixture. In a blender, puree ramps with extra virgin olive oil. Fold in ramps; season with salt and pepper.
  • Place chicken mixture on bottom of a small bowl; top with creamy potatoes. Bake in 350 degree oven for 5 minutes. Top with yellow onion sauce.

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