This was originally posted last March, but since I don't have a new video to show today, I decided to rerun this great stew recipe in anticipation of St. Patrick's Day. Enjoy!
Hey guys, if your cooking dinner for that special someone on St. Patrick's Day, I'd go with this sexy stew over the more traditional corned beef and cabbage. I love both dishes, but boiled cabbage is more of a married couples thing.
Irish stew is a much more date-friendy recipe. You can sit and relax while this aromatic stew simmers, and won't have to worry about saying things like, "by the way, that's the cabbage."
Pay attention to the cut of lamb used in this video recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price.
They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.
I'd like to apologize to all the Irish dark beer fans that will undoubtedly be disappointed that I didn't add the obligatory bottle of Guinness. I kind of prefer my Irish stew without the stout, although I will admit it does add an interesting flavor component that many swear by. Also, since I don't drink dark beer, so I always feel bad breaking up a six-pack to just buy the one bottle. The cashier always gives me that, "what's this guy's deal?" look. Yes, I have issues.
I received an email complaining that my corned beef video could have benefited from some Irish music, so I splurged and purchased a Chieftains medley called, O Murchu' Hornpipe/Sliabh Geal gCua na Feile/The Wandering Minstrel. Whatever Irish folk music lacks in commercial viability, it totally makes up for in song title length. Enjoy!
Ingredients: 1 tbsp vegetable oil salt and fresh ground black pepper to taste 3 lbs lamb shoulder 1 onion, chopped 2 rib celery, chopped 2 carrots, chopped 2 tbsp flour 1 tbsp butter 1/2 tsp dried rosemary 3 cups chicken stock (or sub 1 bottle dark beer plus 1 1/2 cups stock) water as needed 1 1/2 lbs potatoes 1/4 cup chopped green onions
The last time I saw stuffed bell peppers, they were sitting in a steam table in a hospital cafeteria. I didn't get them, but it was tempting. I really love the flavor profile of stuffed bell peppers, or as they say in hospital cafeterias, I like the flavor of stuffed bell peppers.
The sweet bitterness of the roasted pepper, along with the aromatic, meaty filling makes for a very nice plate of food. And of course, any time you can get your meat, vegetable, and starch in one neat package, you have to love that.
As I say at the beginning of the video, I'm still playing around with different fillings for this recipe before deciding on which version goes in the cookbook. This is pretty close however, and no matter what you use, the technique for prepping the peppers is basically the same.
Many people boil the peppers for a few minutes first. I don't, and have never felt the need to. Also, many recipes call for browning the beef first, then making the stuffing. I may try that out, but I've always used raw meat, and think it's probably a better way to go.
The biggest potential change to the recipe you see in the clip is the meat. For the cookbook, I'll probably use a sausage and beef blend. More flavor, and more fat, usually means a better recipe, but stay tuned for the final word on that.
The ingredients below are exactly what I used, but I've made notes next to some with suggestions. If you give these a try, and come up with some incredible combination, please let me know. Enjoy!
Chef John Needs Your Vote!
Have you heard? Food Wishes has been nominated in the video category for the Saveur Magazine 1st Annual Best Food Blog Awards! Help us turn the honor of being nominated into the reality of a glorious win! Please follow this link to cast your vote now. Thanks!
Ingredients: 6 bell peppers 1 1/2 pounds ground meat (I used all lean beef, but suggest you try 1 lb. beef with 1/2 lb. pork sausage) 1/2 onion, sliced 2 cups tomato sauce, divided (I would increase this to 3 cups, and use an extra cup in the baking dish) 1/2 cup beef broth (I would increase this to 1 cup) 1/4 tsp red pepper flakes 2 tsp salt 1/2 tsp fresh ground black pepper 1/4 cup chopped Italian parsley 4 cloves garlic, minced fine 1/2 cup finely grated real Parmesan cheese (Parmigiano Reggiano) 1 1/2 cups cooked rice
Thank God for Twitter! I'm sure I would have found out eventually, but I saw a tweet this morning congratulating me on being nominated in the video category for the Saveur Magazine 1st Annual Best Blog Awards! I had no idea, and quickly went to make sure I wasn't being punk'd…it was true!
I know you've all been amazingly supportive in the past when asked to go and vote for me for various awards and recognitions, and I hope I can count on you again! Saveur Magazine is quite a prestigious foodie publication, and any recognition I get there would be huge for the future success of this blog.
Please go to the main awards page to vote. I haven't even read the rules/dates/prizes etc. but I will later. If you see anything you think your fellow foodwishers need to know feel free to chime in. Thanks!
Yes, it's true! A couple poppy seed muffins can cause a positive drug test for opiates. So if you're being tested tomorrow, never mind, but the rest of you are encouraged to try this poppy seed muffin I'm testing for the cookbook, and let me know what you think. I think I have the formula down, and I really love the taste and texture of this easy recipe. Enjoy!
Lemon Poppy Seed Muffins Makes 12
2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 stick (1/2-cup) unsalted butter, softened 1 cup white granulated sugar finely grated zest from 2 lemons 2 large eggs 2 tablespoon lemon juice 1 cup sour cream 2 tablespoons poppy seeds For the glaze: 1 tablespoon lemon juice 3 tablespoons powdered sugar
Preheat your oven to 350 degrees F.
Whisk together the flour, salt, baking powder, and baking soda in a bowl, and reserve until needed.
In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Stir in 1/3 of the flour mixture until just combined. Stir in the lemon juice, and 1/2 of the sour cream until combined.
Add half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Stir in the rest of the flour mixture, and then the poppy seeds.
Line a 12-muffin tin with paper baking cups. Fill each to the top with batter. Bake about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. While the muffins are baking, mix the lemon juice and powdered sugar together for form a thin glaze.
Remove the muffins from the oven when ready, and allow to cool for 5 minutes. Brush the lemon glaze evenly over the top of each muffin. This is not intended to be a frosting, but just a very light glaze to give the tops a little shine and extra kiss of lemon flavor.
When cool enough to handle, remove muffins from the tins and cool completely on a rack before serving.
This was originally posted last March, but since I don't have a new video to show today, I decided to rerun this great stew recipe in anticipation of St. Patrick's Day. Enjoy!
