My Saint Patrick’s Day Toast!

Guinness StewBy now you’ve realized that I like to be a traditionalist in writing celebratory menus. St. Patrick‘s Day is one of those times when Americans celebrate the Irish in them. While I am a big fan of Corned Beef and Cabbage, I’ll go for the Guinness Stew recipe today.
Tonight, like so many other St. Patrick’s days I’ll be working the line providing Corn Beef and Cabbage to the masses. I don’t mind the task as yet another year of prosperity, tourism, and most importantly peace has been bestowed upon the Irish people. Tonight I offer my Irish friends a toast, “Here’s to bigger smiles, great friends, and better days ahead for all”! ! Happy St. Patrick’s Day everyone, and keep them pints coming!


Guinness Lamb Stew

2 pounds leg of Lamb, boneless and well trimmed, cut into 1 inch cubes (you can substitute Beef if you must)
1 1/2 tablespoons vegetable oil
1 cup onion chopped
1 clove garlic, chopped
1 cup mushrooms, quartered
1 1/2 tablespoons flour
Pinch of crushed thyme
Pinch (or two) of crushed cayenne
Pinch of black pepper
1 cup Guinness beer
1 cup lamb stock
2 teaspoons Worcestershire sauce
1 Bay leaf
2 cups chopped carrots
2 cups chopped potatoes
Chopped herbs for garnish
Salt and Black Pepper to taste

Steps:
1). Heat the oil in a wide skillet or sauté pan that has a tight fitting lid, cover until hot Add the lamb and brown well, stirring occasionally to brown all sides (turn the heat down if necessary so meat does not burn) Brown meat in several small batches to avoid over-crowding the pan.
2). Add the onion and garlic and continue to cook until onion is slightly browned. Combine the flour, thyme, black pepper and cayenne in a bowl and then add to the lamb, stirring to make a roux.
3). Continue to cook over medium-high heat until the roux is slightly browned (do NOT burn).
4). Stir in the Guinness and lamb stock and bring to a boil, stirring until the sauce thickens and any lumps are cooked out Add the carrots and potatoes, cover the skillet and place in a 325 degree F oven for 1 1/2 - 2 hours or until the meat is tender Correct seasoning, ladle to bowls and garnish with herbs and serve.

Biscayne Bay Chowder

Conch ChowderSouth Florida in the 1930's was a much different place than it is today. Long before the neon lights and the glamour of South Beach this was a place where people came to get away. Prohibition era rum runners, notorious gangsters, South American drug cartels, and even lonely old poets have all called South Florida home.
Somewhere in the mix of all this notoriety many of us still find that quiet spot to get away. With beautiful coral reefs, white sand beaches, and some of the best fishing in the world there's just not too many places I'd rather be. Made famous by the Biscayne Bay yacht club in Miami, we have our own chowders, and just like our favorite fishing spot most of us like to share them with family and friends.


Biscayne Bay Chowder

1/4 Pound Salt pork, Diced
1 Each Large onion, Chopped
2 Tablespoons Red and green bell pepper, Diced
1 Cup Beefsteak tomato, Diced
2 Cups shrimp broth
1 Teaspoon Kosher salt
1/2 Each Bay leaf, Crumbled
1 Pinch Fresh thyme
1 Pinch mace
1 dash Hot pepper sauce
3/4 Pound Yukon gold potatoes, Peeled, diced
1 1/2 Pounds Grouper, Cubed
1 1/2 Cups Whole milk
2 Teaspoons Unsalted butter
1 Cup Heavy cream

1. In a large saucepan, cook the salt pork until crisp. Add the onion and the bell pepper, and sauté until the onion is tender but not browned. Stir in the tomato and sauté a minute or two.

2. Add the broth, salt, bay leaf, fresh thyme, mace, and pepper. Bring to a boil, add the potatoes and reduce heat. Cover and simmer slowly until the potatoes are tender but not mushy, 15 to 18 minutes. Lay the fish on the potatoes in the broth, add hot sauce,cream, and butter. Cover and simmer 10 minutes, or until the fish is opaque when tested with a fork. Add the milk and the butter and reduce heat. Do not allow to boil.

3. Taste and adjust seasoning, add additional cream to thin chowder if necessary.