Don’t get us wrong, the Corned beef, cabbage and potatoes combo is good. But some people need a little more adventure in their lives. We tapped Big Night Entertainment Group’s Executive Chef, Kevin Long for a creative St. Patrick’s Day recipe that’s a great alternative to traditional chopped or mashed potatoes.
“This is one of those recipes that I created from researching my own way. I have eaten this very few times out at restaurants and seen a couple very simple versions,” he told us. “It is not something that I grew up with but really fell in love with the idea. I am always surprised it is not more popular, it is a great holiday side dish and an upgrade to regular mashed potatoes.”
Here it is:
4 C. sliced green cabbage
2 C. sliced onion
2 T. chopped thyme and sage
1-2 tsp. dried herb de Province
4 oz. smoked bacon cut into ½” chuncks
½ stick unsalted butter
6 C. your favorite mashed potatoes (left over as fine)
2 oz. crumbled farmer’s cheese (available at Whole foods)
2-3 oz. goat cheese
Render the bacon about half way until chewy in the butter. Add the cabbage and onions and wilt slowly until sweet, about 10 min on low. Remove mix from the heat and let cool about 15 min. Whip mixture.
Onion and bacon mixture together by hand with the mashed potatoes. Form into a lightly buttered casserole dish. Top with the cheeses. Bake for 20 min on 350 degrees, broil on high to finish for 5 to 10 min until golden brown.
Chef Kevin Long
Big Night Entertainment Group
3 Boylston Pl
Boston, MA 02116
A rising star in the North East’s culinary universe, Big Night Entertainment Group’s Executive Chef Kevin Long oversees Red Lantern Restaurant & Lounge in Back Bay, Empire Asian Restaurant & Lounge on the Boston Waterfront and GEM Italian Kitchen, Lounge & Nightclub in Downtown Crossing. He is also responsible for Red Lantern Connecticut, Shrine, the Scorpion Bar and High Rollers Luxury Lanes & Lounge, all at Foxwoods Resort Casino in Connecticut.
Chef Long’s career was born in the kitchens of several family-owned restaurants on Boston’s South Shore. He first joined the cooking line at Hingham’s Tosca in 1995, where he was quickly appointed Sous Chef under the masterful guidance of renowned Chef Ken Oringer. Eager to continue his climb up the culinary ladder, he joined with restaurateur Seth Woods for the opening of the fine French bistro, Aquitaine, in Boston’s trendy South End. Kevin returned to Tosca in 1999 as Executive Chef. In 2005, he expanded his role when he took on duties as Executive Chef at Caffé Tosca, Tosca’s sister restaurant before leaving in 2008 to join Big Night Entertainment Group.
In order to train his palate and strengthen his skills, Long has traveled around the globe to cook amongst the world’s top chefs. Long has had the opportunity to cook alongside nationally-renowned chefs including Thomas Keller at the James Beard House, and at Manhattan’s Park Avenue Café.