 Matthew Geraghty
Executive Chef
Tir Na Nog Bar & Grill
Matthew Geraghty began his studies at the Culinary Institute of America in 1989, at the age of 18. He externed at NYC's famous River Cafe, under the direction of celebrity Chef David Burke. After graduating CIA on 1991, Matthew went on to work garde marge at LePerigord Restaurant under Chef Antoine Bouterin, learning a classic french approach to food. In January of 1992, Matthew's desires for more contemporary cuisine led him to Aureole NYC. Under Chef Charlie Palmer he learned all aspects of cooking food in a progressive American style. After 3 1/2 years, Matthew moved to Miami Beach and became sous chef for Robin Haas who was rated Food and Wine Magazine's best chef of 1994.
He then returned to NYC to become chef de cuisine for Charlie Palmer and Tony Fortuna's restaurant, Lenox Room, which was selected best new restaurant of NYC for both Bon Appetit and Esquire magazine. Matthew left Lenox Room in 1998 to become executive chef at Tir Na Nog NYC.
Here is where he is currently creating dishes with bold flavors in a french style, with an Irish-American tone.
Tommy Moloneys Quail Scotch Eggs
This makes for a great Hors d ' Oeuvre
- 1 # Tommy Moloney sausage meat
- 1 tspn chopped Chives
- 1 tspn. chopped Sage
- 2 cups bread crumbs
- 4 ggs whipped
- 1/2 cup a.p Flour
- 12 Quail eggs
- 20 oz. canola oil
- salt and pepper
Bring a pot of Water to a boil cook Quail eggs for one and a half minutes . Drop in ice water to stop the cooking. Peel eggs . Mix herbs in sausage meat, cover each egg carefully with meat roll in flour, egg and last the bread crumbs. Now fry each scotch egg in oil heated up to 350 F .. season with salt and pepper and serve warm.
Pan Roasted Salmon with Tommy Moloney's White pudding and Steamed Cockles..
- 4 6oz Salmon Fillets
- 20 fresh cockles
- 1 tblsp. chopped garlic
- 3 tblsp. chopped white pudding
- 8 oz. clam juice
- 8 oz cooked chick peas
- 6 oz chopped fennel
- 1 tspn. chopped chives
- 1 tspn. chopped tarragon
- 1 tspn. chopped parsley
- 2 oz . good white wine
- 2 oz whole butter (sweet)
- 4oz. tblsp. canola oil.
In a saute pan add 1 oz of canola oil , saute fennel until soft add chopped garlic , sausage, cook until garlic is fragrant. Add cockles white wine and clam stock.. cook until cockels are open add chickpeas. Keep this mixture warm. Mean while season salmon fillets and saute in remaining canola oil done to your likeness. (med rare would be suggested). Heat up cockles and pudding mixture add whole butter and stir untill sauce consitancy occurs add freh herbs check seasoning . place in a bowl the mixture cockles arranged on the outside and chickpeas in the middle of the plate place salmon on top and spoon the sauce on top of salmon.
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