Braised Irish Lamb Stew

Today we all are a ‘wee bit’ Irish, so drink a glass of Irish Whiskey to all of those who have gone before and celebrate their glorious memories!

Whiskey, invented in Ireland, is derived from the Gaelic words “Uisce Beatha” – and means Water of Life. Whiskey has been enjoyed in Ireland for over 800 years and in many other civilized countries for over 500. Irish Whiskey is made from cereals grown in Ireland, mostly barley, malted and un-malted. Irish Whiskey is triple distilled and matured for seven years or more.

Irish Old-Fashioned
To a lump of sugar, crushed with a dash of Angostura Bitters, add ice cubes, a shot of Irish Whiskey, a twist of lemon peel, one slice of orange and a cherry. Stir and serve in a wide glass.

Irish Coffee
Heat a stemmed whiskey goblet; pour in one jigger of Irish Whiskey, 3 cubes of sugar, fill goblet to within 1 inch of brim with a rich brewed coffee. Stir to dissolve sugar, top with slightly aerated whipped cream, so that the cream floats on top.

Irish Handshake
Add together 2 parts Irish whiskey, 1 part Green Curacao and 1 part fresh cream. Using a cocktail shaker, shake well with chipped ice and serve as a cocktail.

Irish Cream Coffee
10 oz. rich brewed coffee
1½ jigger Bailey's Original Irish Cream
¼ cup heavy cream, whipped until stiff peaks form ground cinnamon (optional)
Pour hot coffee into the heated glass. Add the Bailey's and stir well to blend. Top with a mound of whipped cream. Sprinkle with cinnamon if desired.
Yield: 1 serving

The luck of the Irish is legendary, so if you want a great Irish meal here is one that will definitely have you dancing the Irish gig for sure!



Braised Irish Lamb Stew

Ingredients
For the lamb:
3 tablespoons olive oil, divided
¼ teaspoon ground turmeric
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ teaspoon ground cardamom
1 teaspoon kosher salt
2½ pounds boneless lamb shoulder or boneless leg of lamb, 1½ -inch cubes
For the stew:
1 onion, cut into 1-inch cubes
3 carrots, roughly diced
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon tomato paste
1 lemon, zested
2 cups chicken stock
1 cup dried apricots
1 tablespoon honey
2 tablespoons freshly chopped mint leaves

In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add ⅓ of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.

Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh mint and serve right out of the pot.

Serves 6
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George's notes:

• Everybody is Irish on St. Patrick's Day. Be it Ireland, America, Australia or Peru, the 'wearin' o' the green' is now a world-wide event embraced by dozens of nationalities. The spirit of St. Paddy's Day is such an infectious one, it cuts across all religions, nationalities and other man made barriers. So get decked in green, put a shamrock on your lapel and cry out "Top o' the morning to ye" to every one you meet!

I drink to your health when I'm with you,

I drink to your health when I'm alone,

I drink to your health so often,

I'm starting to worry about my own.

Happy Saint Paddy’s Day!

Pork, Chorizo & Bean Stew...

This stew was inspired by Pam @ For the love of cooking, who posted an incredible Beef, Black Bean and Chorizo Chili last week. I had never using Chorizo sausage before, so I decided to try them in a stew I usually cook in my Dutch oven. The idea was to just throw everything in and let their flavors meld together. The stew was sensational, due to the heat from the chili flacks, paprika and a depth of sweetness from the sherry. I did use two types of beans because I liked the different textures they would bring to the stew. But you could use potatoes to achieve that, as well. I served it with plenty of freshly baked bread, a salad and wine.



Pork, Chorizo & Bean Stew

Ingredients:
8 ounces pork tenderloin, cut into ½ -inch cubes
6 ounces Chorizo Sausage cut into ½ -inch cubes
¾ cup dried butter beans (soaked overnight)
¾ cup dried chick peas (soaked overnight)
1 large onion finely chopped
3 garlic cloves finely chopped
1 teaspoon of dried chili flakes
1 teaspoon of smoked paprika
1 (14.5) oz can diced tomatoes
½ cup pitted black olives
2 cups vegetable stock
¼ cup dry sherry

Using a Dutch oven, gently sauté the garlic and onion with the spices in a little olive oil. Add the chorizo sausage and pork tenderloin to brown; about 3 minutes. Then add the butter beans, chick peas, tomatoes, olives, vegetable stock and sherry.

Cover and place in a pre-heated oven at 375 degree F for 1 hour.
Serve with fresh baked bread and a salad.

Serves 2