We had a fantastic time at our little St. Pattie's Day/board game party this weekend. Every one enjoyed the food, company and hysterical games. If your old Taboo box is gathering dust, be sure to bust it out the next time you have company over.
On to the menu! To start, I set out a plate of mini-shepard's pies, an Irish cheese plate (with green grapes, of course) and a zucchini carpacio. The shepard's pies were a big hit, and even ended up getting reheated once the party dragged into the wee hours. For the main course we had this lamb stew and a side of my grandma's cabbage and noodles. I tend to use a light hand with the salt when we have guests over, since I don't know their preferences, but I think these both could have used a little more seasoning. For dessert we munched on the Oreo truffles, which everyone LOVED. We also had tons of Irish beer and this green punch. The punch is dangerous, since you can't taste the alcohol at all, so be warned!
Also a big thanks to Debby over at A Feast for the Eyes, for this very sweet award:
I always enjoy Debby's blog and her comments. She has been a great friend! This award is for the following:
"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated."
I want to pass this along to Foodie with Little Thyme. She is a mom, wife, runner, and of course, is always full of great recipes and delicious food. Please go check her out!
Hope you all have a wonderful St. Patrick's Day! Go kiss someone Irish!
Lamb Shank Stew with Russet Potato Top
Slightly Adapted from Tyler Florence
1 cup AP flour
salt and pepper
3 lamb shanks (appx. 24-oz.), cut into pieces
2 tablespoons EVOO
4 garlic cloves, chopped
4 carrots, peeled and cut into coins
1 large onion, roughly chopped
1 bay leaf
1/4 bunch of thyme
2 cloves
3/4 bottle (750ml) red wine
4-5 cups low sodium beef broth
1 cup barley
6 russet potatoes
Garlic-Parsley Butter:
10 cloves garlic, minced
1 tablespoon olive oil
salt
1/2 bunch flat leaf parsley, leaves chopped
1 stick unsalted butter
- Preheat oven to 350℉.
- Place flour and a liberal amount of salt and pepper on a plate.
- Dredge lamb pieces in flour and shake off excess.
- Heat oil in a large dutch oven over medium-high heat.
- Brown lamb pieces on all sides, the set aside.
- Add garlic, carrots, onion, bay leaf, thyme and cloves to pot, and cook for 2-3 minutes, or until veggies are slightly browned.
- Add beef stock, wine and barley.
- Add lamb back to pot, cover and roast in oven for 2 hours.
- Garlic-Parsley Butter: Make while stew is cooking.
- Using the back of a knife, mash together garlic, salt and olive oil, to form a paste.
- Mix with parsley.
- Melt butter in a sauce pot and add garlic-parsley mixture.
- Cook over low for 5 minutes, then set aside.
- Peel potatoes and cut in half lengthwise (submerge in cold water if not ready to use immediately, to keep from turning black).
- After stew has cooked for 2 hours, remove the lid and place potatoes on top (you may have to cut the potatoes to make them all fit).
- Place pot back in oven to cook for 45 minutes.
- Baste the potatoes with the garlic butter, and return to oven to cook for an additional 15 minutes, or until potatoes have cooked through.
Green Punch
2 (12-oz.) cans frozen limeade concentrate
2 (12-oz.) cans frozen lemonade concentrate
3 liters sprite
1 (750ml) bottle rum
2 quarts lime sherbet (All I could find was rainbow, which didn't affect the flavor, but I did add in a few drops of green food coloring to intensify the color)
- Combine first 4 ingredients, then stir in sherbet.
- Serve cold.
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