The Quintessential Los Angeles St. Patrick's Dinner Recipe

Dear Friends!

We are feeling quite Irish this week! We checked in with our friend Richard Mooney from Kensington Caterers to find out what delicacies they are preparing for St. Paddy's. You see, Richard is Irish living in Los Angeles and our friends at Kensington are known for their amazing innovative dishes and high quality.
Sure enough, Richard's chefs Michael O'Sullivan and Marvin O'Herrera came up with the quintessential L.A. St. Patrick Day Dinner: the Nuevo Irish Lamb Stew!
Richard: "The recipe is a twist on a very classic Irish recipe with a little Latin twist, inspired by our neighbors to the South and it is really delicious - we served it just recently at an US Ireland Alliance pre- Academy Awards event and it was a big hit." We will try it!

Chefs Michael and Marvin

SAINT PATRICK’S DAY CELEBRATION


"NUEVO IRISH LAMB STEW WITH PARSLEY GREMOLATA
AND CRACKED BLACK PEPPER CREMA"




INGREDIENTS :


1 CUP OLIVE OIL
6 LBS WELL-MARBLED LAMB STEW MEAT, CUT INTO 1" CUBES
4 TABLESPOONS CHOPPED GARLIC
4 LARGE ONIONS DICED
1 HEAD CELERY DICED
6 QUARTS OF BEEF STOCK
1 QUART OF DARK MEXICAN BEER (LIKE DOS EQUIS)
1 BOTTLE OF A GOOD, DRINKABLE RED WINE
1/2 CUP TOMATO PASTE
1/4 CUP SUGAR
1 LARGE BUNCH OF FRESH THYME
1/4 CUP WORCESTERSHIRE SAUCE
8 EACH BAY LEAVES
VEGETABLES:
     6 LBS BABY RED CREAMER POTATOES, PEELED AND DICED
     3 LBS BABY TURNIPS, PEELED AND DICED
     3 LBS CARROTS, PEELED AND DICED


METHOD:
HEAT THE OIL OVER MEDIUM HIGH HEAT IN A LARGE HEAVY-BOTTOMED CASSEROLE. ADD MEAT AND TURN AS IT BROWNS, REMOVING EACH PIECE TO A PLATE AS EACH IT BECOMES A NICE MAHOGANY COLOR.
SAUTE THE GARLIC, ONIONS AND CELERY IN THE SAME OIL UNTIL THEY ARE TENDER AND JUST STARTING TO COLOR (ABOUT 10 MINUTES).
TIE THE THYME AND BAY LEAVES IN SOME CHEESECLOTH (SO IT WILL BE EASY TO FISH OUT AT THE END) AND ADD TO THE PAN.
RETURN THE BROWNED LAMB AND ANY ACCUMULATED JUICES TO THE CASSEROLE, SCRAPING CAREFULLY TO DISLODGE AND DISSOLVE ALL THE BROWNED BITS FROM THE BOTTOM. ADD ALL THE OTHER INGREDIENTS, EXCEPT THE VEGETABLES ,STIRRING TO COMBINE. 
BRING TO A SIMMER, COVER THE POT AND COOK FOR APPROXIMATELY ONE HOUR.
ADD THE VEGETABLES . RETURN TO A SIMMER AND COOK TILL THE LAMB AND VEGETABLES ARE TENDER. 
REMOVE FROM THE HEAT AND DE-GREASE THE STEW. IF THE LIQUID SEEMS EXCESSIVE, CAREFULLY STRAIN THE STEW THROUGH A COLANDER AND REDUCE TO THE DESIRED AMOUNT. (THIS ALSO CONCENTRATES THE
FLAVOR) SEASON CAREFULLY WITH SALT AND PEPPER AND TURN INTO A SERVING DISH.
SERVED WITH A BOWL OF PARSLEY GREMOLATA (COMBINE 1 BUNCH OF VERY FINELY CHOPPED PARSLEY AND 3 CLOVES OF GARLIC WITH THE ZEST OF 2 LEMONS 1 CUP OF GOOD QUALITY OLIVE OIL) AND A BOWL OF CRÈME FRAICHE TO WHICH YOU HAVE ADDED A TEASPOON EACH OF CRACKED BLACK PEPPER AND TOASTED CUMIN SEED


Thank you, Richard and Hallee and Michael and Marvin!
Bon Appetit and Happy St. Patrick's Day! 
Janet