Here’s the Dish
Here’s The Dish is a regular feature in the Sea Isle Times where we take you into the kitchens of some of the best restaurants in Sea Isle City and Strathmere.
With Chef Bill Urbaczewski
O’Donnell’s Pour House & Paddy’s Green
3907 Landis Ave., Sea Isle City
609-263-5600
odonnellspourhouse.com
Chef Bill Urbaczewski
Q&A
1. What did you always want to be when you grew up? Always wanted to be a sniper or fighter pilot (but I get butterflies on a swing set).
2. Who/what inspires you? I would say Anthony Bourdain as a chef and my father for everything else.
3. What is the hardest cooking technique you have mastered? Not really a cooking technique, but temping steaks in a high-volume, high-pressure kitchen!
4. Where do you find yourself most when you are not in the kitchen? I would normally say fishing or hunting, but lately I would have to say taking a motorcycle ride!!
5. What utensil can you not live without? My knife!!
6. What type of cuisine do you excel at, and why? I would say more of a coastal or shore-style American cuisine.
7. What is the best part of being in the kitchen? The camaraderie! Watching people enjoy themselves while they eat what you and your team have prepared.
8. What is the hardest part of being in the kitchen? The hours and the heat. (If you can’t stand the heat, get out of the kitchen.)
9. If you could cook anywhere in the world, where would you go? That’s a tough one … maybe Jamaica, and just make delicious jerk chicken all day under the sun!
10. What ingredient do you like to add to everything? Salt and pepper!
11. How do you handle working in a fast-paced restaurant environment? I guess you could say thick skin, patience, and a lot of deep breaths.
A Recipe From O’Donnell’s Pour House
Corned Beef and Cabbage
Ingredients:
4 pounds corned beef brisket
4 cloves garlic, crushed
3 bay leaves
2 tablespoons of pickling spice
Water to cover
Cabbage, quartered
Whole grain mustard
Directions:
Add brisket, garlic, bay leaves, and pickling spice to a large pot. Add water to pot until it covers the brisket fully. Bring to a simmer and cook until fork tender (starts to flake apart when pulled with a fork), about 3-4 hours. Remove brisket from pot and let rest for 40 minutes. Having removed corned beef, cook cabbage quarters in brisket liquid for 30 minutes or until tender (soft). Slice the brisket across the grain (you will see small circles in the meat rather than small strips of meat if cutting correctly, most likely on a diagonal). Serve with your favorite whole grain mustard. Enjoy!
