1 1/2 lbs. lamb stew meat (cut in cubes)
6 tbs. all purpose flour
1 tsp. sea salt
1 tsp. black pepper
3 cups water
2 tbs. canola oil
4 medium carrots (cut into 1 inch pieces)
3 large potatoes (peeled and cubed)
1 cup fresh peas or frozen (defrosted)
1/2 cup half and half cream
1. In a large Ziploc bag, combine 4 tablespoons flour, sea salt and black pepper. Add lamb. Shake and coat well.
2. In a deep pot, put canola oil. Brown lamb on all sides.
3. Add water and bring to a boil. Reduce heat. Cover and simmer for 1 hour or until meat is almost tender.
4. Add the carrots, peas and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
5. In a small bowl, place remaining flour; stir in half and half until smooth. Add to the stew.
6. Bring to a boil. Cook and stir for 2 minutes or until thickened.
8 medium-sized pieces of white fish
1 cup all-purpose flour
1 cup beer
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 cup vegetable oil
1. Season fish with sea salt and black pepper.
2. Mix flour, beer, sea salt, black pepper and thyme in a large bowl. Whisk until everything is fully mixed. The mixture should resemble pancake batter. Add more beer if necessary.
3. Heat vegetable oil in a deep skillet/pan.
4. When oil is hot, coat thoroughly two pieces of fish in batter and then gently lie them in the oil.
5. Cook fish until it is golden brown and crispy. Pick up each piece of fish gently turn them over. Cook on the other side until done. (about a total of 5 minutes)
6. Drain fish on paper towels and fry the remaining fish pieces.
Serve warm with french fries. (see link)
If you have a good eye and don’t blink, you’ll see me on “The Americans” this Wednesday night at 10:00 pm on FX.
The stars of “The Americans”, Mathew Rhys and Keri Russell.
4 lbs. corned beef brisket
1 1/2 cups brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness)
Preheat oven to 300 degrees.
1. Rinse the beef in cold water and pat dry.
2. Place the brisket in a roasting pan. (with a cover)
3. Rub the brown sugar on the corned beef. Coat the entire beef.
4. Pour the bottle of beer around, and gently over the beef.
5. Cover and place in oven. Bake for about 2 1/2 hours. (Check 90 minutes in. If the beer is almost all absorbed, add another 6 ounces.)
Allow to cool down for about 5 minutes before slicing.
Serve with potatoes, cabbage and mustard.
I don’t know who looks more miserable, me or Regis. I remember that day “very well”. This was back in the day when Regis was just starting out with his morning show at WABC-TV.
1 1/2 lbs. medium shrimp (cleaned and tail removed)
2 lbs. fresh arugula (rinsed and drained)
1 (10 oz.) can lentils (rinsed and drained)
2 cloves of garlic (chopped)
sea salt and black pepper
1 lemon (juiced)
1/2 cup dry white wine
1. In a large skillet, add garlic and 2 tbs. of olive oil. Sauté shrimp for five minutes and set to the side.
2. In the same skillet, add arugula and lentils. Add about 1 tbs. of olive oil. Cook on a medium heat for about 4 minutes. (stir occasionally)
3. Add shrimp back to the skillet. Sprinkle a pinch of sea salt and black pepper. Add lemon juice and white wine. Stir. Raise heat to high for 3 minutes and then serve.
*Optional: You can add a cup of chopped walnuts in step 2, if you like.
4 skinless boneless chicken breasts (1/4 in. thick)
8 slices munster cheese
1/2 cup sundried tomatoes (in olive oil)
1 cup fresh arugula (rinsed and drained well)
4 hero breads
sea salt and black pepper
1. On a grill with a little olive oil, grill chicken breasts. Sprinkle sea salt and black pepper. Cook on both sides. Cook for about 8 minutes. (depends on the thickness of chicken) *Chicken should be well cooked.
Preheat oven to 350 degrees.
2. When chicken is cooked, place chicken on a baking pan. Place 2 slices of munster cheese on each chicken breast. Put in oven for about 5 minutes, until cheese is melted.
3. Slice hero bread. (see photo)
4. Drizzle a little olive oil on bread. Put some arugula on bread. Place chicken breast on bread and top with sundried tomatoes. (See photo.)