Enrico's
504 Broadway St. (at Kearny)
San Francisco, CA 94133
(415) 982-6223
For more info: www.enricossf.com
Colcannon Potatoes Recipe from Executive Chef Seamus Cronin of Enrico's
1 pound cabbage, shredded
2 pounds potatoes, peeled and quartered
1 cup milk
½ cup chopped green onions
Salt and coarsely ground pepper to taste
1/4 cup butter, melted
2 strips cooked bacon and minced fresh parsley
Method:
In a large saucepan, bring cabbage to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large mixing bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 6-8 servings.
About Chef Seamus Cronin:
Seamus Cronin is a classically trained chef and a native of Ireland. He is also a family friend of Deebs' and though only 31, had been cooking at Venticello for a decade before joining Enrico's. As Executive Chef at Enrico's, he has been given the freedom to express his own cooking style - his is the Bay Area's "local seasonal" mantra applied to his favorite homey, yet sophisticated, dishes. There are also a few nods to tradition such as Trois Petite Burgers, a trio of three small burgers on toasted buttered buns, an original Enrico's winner. In every case, Cronin's dedication to ingredients and fine technique shine through.
Like the café, with it's distinct areas of dining room, bar and patio, Cronin's menu is versatile and multifaceted. Appetizers like Frito Misto of smelt, shrimp, calamari, and lemon with spicy crème fraîche, Pork Belly Rillettes with cornichons and Dijon, pizzas from the woodburning oven and Frites from the Sides menu, are perfect with wines and cocktails in the bar or patio. For those wishing to dine in style, for appetizers there are Oysters on the Half Shell with Champagne-shallot Vinaigrette, Duck Liver Paté with seasonal accoutrements, and beautiful seasonal salads.
Entrées range from Grilled Flat Iron Steak with herb butter and frites, to Seared Alaskan Halibut with sautéed fennel and leeks, to Wild Mushroom Risotto with Parmigiano Reggiano and thyme. Seasonal desserts from Pastry Chef Michael Braten might include a Mixed Berry Gallette or Strawberry Shortcake, while year-round staples include Profiteroles with Espresso Ice Cream, hot fudge sauce, and toasted almonds. The concise wine list by Reza Esmaili includes California and European offerings. Modern and classic jazz is a staple on each night's menu, with artists such as Lavay Smith and her Red Hot Skillet Lickers on Mondays. Other highly acclaimed musicians include drummer Josh Jones and his trio. Occasionally, some of the city's dance aficionados glide through the small lounge.
