Courtesy Joe Mallol, corporate chef, Dead Rabbit Grocery and Grog, New York City
The award-winning Dead Rabbit Grocery and Grog in New York City is best known for its cocktails. But its Full Irish Breakfast is so popular that the restaurant began serving it for lunch during the week, in addition to weekend brunches.
Chef Joe Mallol adds some herbs and spices, but sticks to a classic formula. “If you go to Ireland, they don’t really do corned beef,” he says. “This is more traditional.”
- Eggs, cooked any way you like
- Bangers (Irish sausages)
- Rashers (back bacon)
- Black and White Pudding (Irish blood and oatmeal sausages)
- 1 (16-ounce) can pork and beans
- 1 apple, small diced
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 tablespoon barbecue rub (see Dead Rabbit's recipe below)
- ¼ cup barbecue sauce
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- ½ tablespoon Worcestershire sauce
- 3 strips bacon, chopped
- Salt and pepper, to taste
Heat oven to 325˚F. Combine all ingredients in medium pot over low heat. Cook for 30 minutes. Pour into baking dish, and bake until sauce is thickened, 1 hour. Serves 6.
In medium sauté pan over low heat, melt 4 tablespoons butter. Sweat 2 tablespoons chopped shallots and 1 tablespoon chopped garlic for 5 minutes. Over high heat, add 4 cups of mushrooms in bite-size pieces (preferably a mix of button, shiitake, portobello and oyster), and sauté for 15 minutes. Deglaze pan with 2 tablespoons Madeira. Add 1 tablespoon chopped fresh thyme, and season with salt and pepper to taste. Cook another 5 minutes. Serves 6.
Heat oven to 350˚F. Halve 3 pounds tomatoes vertically. In large bowl, toss with 2 tablespoons chopped garlic, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh thyme, 2 tablespoons extra-virgin olive oil, and salt and pepper to taste. Place on cookie sheet. Roast for 25 minutes, or until soft and lightly browned. Serves 6.
- ¾ cup brown sugar
- ¾ cup white sugar
- ½ cup paprika
- ¼ cup kosher salt
- ¼ cup garlic powder
- 2 Tbsp. ground black pepper
- 2 Tbsp. ground ginger
- 2 Tbsp. onion powder
- 2 tsp. rosemary powder
Mix all ingredients together. Store in cool dry place.
“Everyone drinks this with a Guinness,” Mallol says. It’s not the dish for fancy pairings, even at a great cocktail bar. “Or an Irish Coffee would work.”