THE HEALTHY IRISHMAN™

WE HAVE MOVED - COME SEE US

2008-10-14T13:02:00.000-07:00

Hey everybody,

7/13/09
Those of you hitting us here for the first time, too late, we've already hit the road. Feel free to explore this site as we've got some great recipes and articles posted here, but make sure you hit up the new site for even more great foodie stuff--Just look at the feed to your left!
These days I've also been/am a contributor on these great sites:
Dancing Spoon
Health Habits
As well as Ireland's Life & Fitness Magazine .

Feeling social? Visit me on Twitter, Facebook, Friendfeed, LinkedIn & YouTube. I'm on fire!!

We've been in a transition period for the past couple of months working quietly behind the scenes. We've decided to skip blogger town and we're heading over to lands yonder. The past couple of months have been spent designing our new look and it's finally ready for you guys to see. Don't fret though, everything that's on this site will remain here for now but our new domain thehealthyirishman.com is where you'll find us from now on.
Those of you who bookmarked this site (hehealthyirishman@blogspot.com) will need to go ahead and bookmark thehealthyirishman.com instead or you'll be missing out on the brand new site.
So pack your bags, we're hittin' the road.
Cheers!
Gav

The H.I. at the IFF

2008-10-06T21:02:00.000-07:00

Irish Film America (IFA) is a new organization dedicated to bringing the best of contemporary Irish film to US audiences providing a platform for Irish filmmakers to showcase their independently produced feature films, documentaries, short films and animation. In March 2008, IFA supported the San Francisco Irish Film Festival and The Seattle Irish Reels Festival. This past weekend it launched the Los Angeles Irish Film Festival at the Clarity Theater in Beverly Hills. We not only catered the opening night for 150 but we figured we might as well check out a few flicks on Saturday. It was not only a celebration of Irish movies but guests were also entertained by live 'fiddly diddly' traditional Irish music as well as a live theatre performance. For a minute I thought I was back at home except for the fact that it was 70 degrees outside. Here's some snippets of the opening night. By all accounts the festival was a great success.

2008-10-06T20:55:00.001-07:00

INAUGURAL LA IRISH FILM FEST

2008-10-01T20:34:00.000-07:00

We're back from 2 pint filled weeks home in Ireland and we've hit the ground running. Tomorrow night I'll be feeding the masses at the opening night of the LA Irish Film Festival. I have to say I'm thrilled to be a part of this event if nothing more than supporting my fellow Irishmen. (Who said I was done drinking anyway?)

Here's what I'll be serving up for the stars buffet style:

Atlantic Poached Salmon with Mary Rose Sauce
Chicken Satay with Peanut Sauce
Ballymaloe Quiche Piperonata
Potato & Spring Onion Salad tossed with French dressing Irish style
Carrot & Courgette Salad
Citrus Lentil & Couscous Salad
and of course Homemade Brown Soda Bread Scones

(Always good to have a little soakage for the pints!)

If you're into good indy flicks and are in LA check it out. I believe tickets are still available for Saturday and Sunday so be sure to check out their website or just click the link above.

Cheers!

Who says it rains in Ireland??

2008-09-22T04:45:00.000-07:00

We're over in the homeland for the annual summer family check in. Rumor has it it was raining for a month before we arrived but I guess we brought the good weather with us as it has been gorgeous since we arrived. And by gorgeous I mean dry and mostly sunny. I have to say if the weather's nice here there's nowhere else I'd rather be. Funny though, as soon as the sun makes an appearance the shorts and t-shirts go on and lots of farmers' tans to been seen! Makes people watching good craic. Just to let you all see what 'summer' in Ireland looks like (since it's actually Sept), here's a quick taste. We've been doing plenty of eating and drinking as you can imagine so check back for those photos as we'll be giving the local restaurants and pubs the once over. Thank God for Chaser!

2008-09-22T04:43:00.001-07:00

URBAN GARDENS: Late Summer / Autumn

2008-09-19T02:18:00.000-07:00

I've put my green fingers back to work in my latest Urban Gardens trilogy, this time focusing on planting for late summer/autumn. With the help of my neighbour/gardening guru, Erica we learned how to get the soil ready as well as what to plant at this time of year. The trilogy shows the before, during and after proving how easy it is for you guys to start your own urban garden. Clearly if I can do this anyone can!

HOW LAZY ARE WE??

2008-09-08T14:59:00.000-07:00

I was watching the box the other night and saw this commercial for microwave mash potatoes. Unlike the powdered variety, apparently these are at least real potatoes, already cut up in the bag so all you do is nuke them in the microwave and add butter. Seriously how busy/lazy are you if you haven't time to cut up a few potatoes and throw them in a pot to boil?

I've always noticed the pre-packaged foods (how can I not with all the time I spend at the supermarket?) but lately it seems like they're breeding like rabbits. What is the method to the madness? Is it lack of time, convenience or laziness? Probably a mixture of all of these as we all have to work harder and longer hours nowadays to make ends meet. But food shouldn't come out of a box and when kids see this display, how else would they think?

When I see this in supermarkets I realise how lucky I was growing up in Ireland having my Mum cook for us everyday, food fresh from the garden or meat fresh from the butcher. I get it that people have to work more now but there has to be a way to show kids that food does actually come out of the ground or is bred for eating. This idea goes hand in hand with my blog below, Eat Up Kids. It's crucial that kids see the co-relation between say a potato being picked in a field and ending up as fries or mash and not a powder mixed with water. For some, weening your family off boxed foods is a big step, so start with a weekend trip with the family to your local farmers market. The idea of incorporating field trips for kids to local farms and/or farmers' markets is definitely a solution whereby they can see first hand what actual food looks like as well as speak to the farmers. Even as a chef I learn new things by talking to the farmers. There is so much to see and learn at these markets that it's invaluable not only for kids but adults as well.

EAT UP KIDS!

2008-09-04T18:58:00.000-07:00

I came across a great article last week in the Wall Street Journal (that's right you read correctly) which talked about how some school districts here in the States are now establishing relationships with local farmers to get some of their produce for the kids to eat. The school year has just begun and some school districts have signed up for what's called the "farm-to-school" movement. I love this idea and I have to say it's about time. You don't have to be living in the countryside to avail of fresh fruit and veggies. A lot of cities nowadays have farmers' markets which if you know anything about my beliefs, I'm a big fan.
According to the article, 50 million kids eat school lunches every day. Due to cost, most of the produce is shipped in from across the country. This may prove more economical but due to the increasing awareness of child obesity and food safety, some schools are now finally looking into this farm-to-school idea. Although this alternative may prove more expensive initially, the heads that be realise that the locally grown produce is not only fresher and better tasting but more children are eating it. A school in upstate New York has banned fries, the American delicacy tater tots and started getting actual potatoes in for the kids. Another school has started getting their lettuce from a local farmer. I love this idea. If you're from a farming community or just go to the markets you know how much these folks need to be supported. Even here in LA, which incidentally is the second largest school district in the country after NYC, they've even started buying from local farms.
This 'movement' is definitely taking off. Two non-profit organisations have started a programme to link schools with farmers in their particular area and estimate that 2,000 links have been made thus far. There's no doubt that this is the way forward. People are now realising how important it is to feed and nourish our kids properly.
Aside from the health aspect there's an educational one as well. It's important to teach these kids where their food comes from. Some kids would not associate fries with an actual potato that comes out of the ground. Food doesn't come out of a box and some of these schools are really getting on board with teaching the kids the importance of knowing where our food comes from as well as the environmental aspect of farming. All in all things are gradually improving. As in every business, cost is an issue and this is no exception but at the end of the day can you put a value on our kids health?

Urban Gardens - Transplanting a Plumeria Tree

2008-08-30T08:49:00.001-07:00

This is our next installment of our Urban Gardens series. We've been busy all summer shooting with our neighbour Erica, the gardening guru, so we're putting those together right now but here's a taste of what we've been up to.

MUCHO ONIONS

2008-08-25T14:10:00.000-07:00

Sunday morning we were walking through our local farmers' market. It was a usual stroll through until I spotted the biggest red onion I'd ever seen. I'm not sure the photo does it justice. Maybe it's just me but I've never seen anything like this in my local supermarket.
As soon as I made my way over there I realised that the whole stall was just onions and lots of them in all shaped and sizes. Depending on which onion you are selecting, you can find onions all year round. You should pick your onions that appear to be heavy for their size. The skin should be dry and papery. There should be no soft spots or black spots, indicating mildew from moisture. Not good!.
This recipe came about from talking to Denis who works at the market. He said some of his customers suggested this technique which is similar to roasting garlic.
The variety I used were Bermuda onions. They're small and firm but when you roast them, man they're good. The flavor is not only sweet from adding the balsamic but the natural sugars will come out during cooking. You'll also get a little tartness when you bite in. The combination is brilliant.
Recipe:
Bermuda onions
good drizzle olive oil
drizzle balsamic vinegar

crushed black pepper

That's it. Lay them in the foil unpeeled with the ends trimmed. Pour the olive oil and balsamic over and wrap them so they steam which will sweeten them while cooking. Pop in the oven @ 375 degrees for 45mins. or until they're soft. As soon as they cool a little, the skin will fall right off and eat as is. They were unbelievably sweet and juicy. Fantastic.

Brown Rice & Mango Salad with Citrus Soy Dressing

2008-08-22T15:54:00.000-07:00

When I was coming up with the menu for my party last week, my client asked for some sort of rice salad to be added. They weren't sure what they wanted so I looked at my menu and figured I'd keep it pretty clean and healthy. I also wanted to keep the vegetarians happy as well as offer some soakage for the drink. Trust an Irishman to think of that!

Recipe:
4 servings
3 cups cooked brown rice (about 1 1/4 cup dry)
1 mango, peeled and chopped
4 scallions (green onions)

Dressing:
2 tbsp. tamari (soy sauce)
1 tbsp fresh lime juice
1 tsp. fresh ginger - minced
2 tbsp. fresh lime zest
1 tbsp. honey (agave)
2 tbsp. olive oil
Blend all the dressing ingredients together in a blender except olive oil. With machine on add olive oil slowly to emulsify the dressing. Season with S&P to taste.
To assemble the dish, mix rice, chopped mango and scallions together. Add enough dressing to bind and flavor the rice. Taste and season with S&P. Serve at room temp.
Try serving this at your next barbecue. It's a great healthy dish to serve in place of the heavy mayonnaise based salads like potato salad or coleslaw. Another great advantage of not having mayo is that it'll last longer outside with the warm weather.
If, however you're in Ireland right now, you're having one of the wettest summer's ever so this doesn't affect you, tough!

Grilled Skirt Steak with Guajillo Chili sauce

2008-08-20T15:23:00.000-07:00

Whether I go to or have a barbecue, two things are a must, steak and beer. I used to eat a lot more red meat than I do now but sometimes it's hard to beat a good steak. The beer on the other hand, well I could go the obvious route and say "I am Irish after all" but the fact is, I just like beer. That's a whole different story so we'll tackle that another time.

You may have noticed that this was on the menu or in the group pictures from my last post, Hollywood Dinner Party. The steak was the main focus but the sauce worked brilliantly with it.

I did a very simple rub for the steak:
1-ounce dry mustard
1-ounce chili powder
1/2-ounce cayenne
2-ounces brown sugar
1-ounce orange zest
1-ounce paprika
1-ounce garlic powder
1-ounce onion powder
1/2-ounce salt
1/2-ounce black pepper

Mix all the above ingredients together in a bowl. Coat the grass-fed steak on all sides with the rub for a couple of hours and refrigerate until needed. Since skirt steak is a thin cut of meat, be sure to let it stand at room temperature before grilling so the meat will cook evenly.

The Guajillo sauce recipe is pretty straight forward and is bursting with flavor. They are usually found dried and packaged. Depending on where you are in the world try and find a variety of dried whole chili peppers and use in the same way.

Recipe:
REMOVE SEEDS from each chili or you won't be able to taste anything.
In medium hot dry saute pan toast the chilies 'til the aroma is released and chilies are dark. Once done, hydrate in enough cold water to cover them for 30 mins. Once softened, drain and puree with some of the water used to hydrate along with 2 garlic cloves, oregano, & marjoram. You want to puree them to a pulp (a thick puree) so only add enough water to do so. Pour the puree into a saucepan, bring to a boil and reduce to simmer. Mixture should be 1 part chili puree to 3 parts beef broth (for example if you get 1 cup of chili puree, add 3 cups of broth). Simmer until sauce is reduced by 1/3. Taste and season if necessary.

Note: I used the whole bag for my dinner party of 20 people. Not to worry if you have left over sauce as you can toss it in a stew.

Skirt steak is perfect for barbecuing. Sear it quickly for 3-4 mins. on a hot grill. Let it rest for another 3-4 mins. When slicing skirt steak always carve diagonally across the grain as it's quite a tough cut of meat.

Wait 'til you try this, delicious.

HOLLYWOOD DINNER PARTY

2008-08-19T13:35:00.000-07:00

As you may have noticed, I've been off the scene for the past couple of weeks. My main job being a private chef, I also cater parties whenever they come up (feel free to contact me for more information on how I can cater your next party). With the nature of catering it's usually feast or famine and right now I'm stuffed! It's great but everything else suffers in terms of blogs and recipes. Anyway here's some pics of the last gig I did.

MENU:
HORS D’OEUVRES
Caesar salad spring rolls with crispy shallots
Crispy Lavash Pizza with Arugula Basil Pesto, Heirloom tomatoes and Parmesan
Caramelized Pear and Brie Quesadilla with Crème Fraiche and Tomatillo salsa

BUFFET
Mini pitas with Moroccan Lamb Meatballs, Red Cabbage Coleslaw, Mint Raita
Grilled Skirt Steak with Guajillo chili sauce
Roast Citrus Cedar Plank Salmon
Butternut Squash Risotto Cakes
Baby Arugula and Radicchio with Shaved Fennel, Vine Ripened Tomatoes, Roquefort and Lemon Balsamic Vinaigrette
Brown Rice And Mango Salad tossed with Citrus Soy Dressing

DESSERT
Dark Chocolate Fountain with Selection Fruit, Marshmellows and Macaroons

HOLLYWOOD DINNER PARTY

2008-08-18T20:31:00.001-07:00

Asian Steamed Sea Bass with Vegetable Spaghetti

2008-08-02T14:50:00.000-07:00

This a simple little dish that I make which I have to say is pretty easy and very tasty.
Steaming liquid:
6 fluid ozs. mirin
6 fluid ozs. sake
2 tb. fresh ginger - minced
Mix together in sauce pan with lid on medium heat 'til needed.

4 x 4oz black sea bass portions

Vegetable Spaghetti
2 medium zuchini (courgette)
2 medium yellow squash
2 medium carrot
1/2 cup chicken / veg. broth
drizzle olive oil
S&P to taste

To prepare, slice all veg. lengthwise, 1/8 inch thick. Once sliced cut into thin strips like, you guessed it, spaghetti. I use a mandoline which is fairly readily available in kitchen supply stores or in Asian markets. It'll make your life a lot easier so definitely look into one.
Once all veg. are cut keep carrots separate as they'll take longer to cook than the others.
In a medium hot saute pan add drizzle of olive oil. Saute carrots for 1 minute. Meanwhile season your fish with salt and white pepper and add to steaming liquid and cover. Steam the fish for 10-12 mins. approx or 'til firm. Add broth to your carrots and bring to boil. Once boiling, reduce to simmer. Add zucchini, squash and cover. Season to taste. You want the spaghetti to still hold it's shape so be careful not to cook the shit out of it.
If you're new to cooking fish or aren't familiar with it, sea bass is a great fish to use. It's a mild white fish that doesn't over-cook easily. This is a great starter dish for those of you looking to branch out.

iFoods.tv Feature

2008-07-30T20:34:00.000-07:00

Click here for full episode.

Grilled Chicken under a Brick (or two)

2008-07-23T12:22:00.000-07:00

This is one of the easiest and most delicious ways to cook chicken on the barbeque. Clearly the marinade is important but the cooking method is key here too. When you put the bricks on the chicken you're basically searing the bird to not only give you really crispy skin but help lock in the flavor as well.

RECIPE:
1 x 1-1.5 lb.natural grass-fed chicken
3/4 cup extra-virgin olive oil
5–6 garlic cloves, chopped
6 tablespoons mixed fresh herbs (such as rosemary, thyme, oregano, and marjoram)
sea salt, to taste
ground pepper, to taste
3 lemons - zested
Marinate the chicken in the fridge with the herbs, olive oil and pepper for at least 3-4 hours. Season with salt just before cooking. You could do it over night if you wanted to. Before cooking, let the chicken stand at room temp. for up to an hour. If you try to cook meat that's straight out of the fridge, by the time the heat penetrates the center the outside will burn and over cook. When I cook chicken like this I use an indirect heat cooking method. I place the hot coals to one side of my grill and place the chicken skin side down on the rack away from the heat. A whole chicken should be cooked over a medium-high heat.

Immediately place two heavy bricks wrapped in foil over the chicken. Close the lid of the grill and cook for about 15-20 mins. depending on how hot your coals are. Check to see that the skin is crispy and golden.

Remove the bricks and turn the chicken over placing the crispy skin side up directly over the heat. Cook on the other side for another 10 to 15 mins. or 'til the juices run clear when pierced with a knife. Set aside to rest for 5 mins. If, like any other meat, you carve straight away the juices will run out and leave the meat dry.

I served this with a bunch of grilled veggies (asparagus, zucchini, squash, eggplant). Crack open a beer and you're off!

Roast Halibut w/ Cherry Tomato & Olive Dressing

2008-07-16T14:05:00.000-07:00

One of the great things about doing what I do (working as a personal chef) is getting kudos when you hit the nail on the head! Let's be honest not everything turns out the way we think it's going to but when it does, it's the business. I made this for my (work) family and they loved it.

RECIPE:

1 lb. Wild Pacific Halibut (or Striped Bass, Pacific Cod) 4 x 4oz. portions

1 pint cherry tomatoes - washed

1/3 cup Kalamata olives - pitted & halved

3ozs. (1/2 small jar) marinated artichokes

2 cloves garlic - minced

1/3 cup white wine

1/2 cup chicken / veg. broth

1/2 lemon - zested

Olive oil

S&P to taste

Preheat saute pan. Your pan should be quite hot but not smoking. When hot, season and sear fish 'til golden brown. The key here is to get a quick sear on the fish but not to cook it all the way. Remove the fish to a foiled roasting tray. Wipe out the pan with a paper towel and put back on the heat. Add a drizzle of olive oil. Once hot add your whole cherry tomatoes and saute until they begin to blister, 3-4 mins. Add the garlic and saute for 30 secs. De-glaze (flashy term for add the liquid) with wine & broth and bring to a boil. Once boiling reduce and simmer for 4-5 mins. Meanwhile in pre-heated 400 degree oven cook your fish. It will take approx. 5-6 mins. max depending on how thick it is, so keep an eye on it. To finish your sauce, add the olives, artichokes and lemon zest and cook for another 5 mins.

Once the fish is cooked let it sit out of the oven for a couple of mins. and any juice that comes out add to your sauce. This is the difference between a good sauce and a great tasting one.

I served this with some wilted spinach and polenta.

GRILLED SUMMER FRUIT w/ ICE CREAM & MINT

2008-07-10T14:39:00.000-07:00

One of my favorite things about Summer, apart from the beach & beers, is being able to cook & eat outside. I love being able to go the market and grabbing something for the barbeque. As you may have noticed from my previous blogs, desserts are not really my thing. I do however, have a wife who is fond of all things sweet (not going to make the obvious pun!) When I was in the market last weekend I saw a great selection of in-season fruit like pineapples, peaches and plums.Since I was going to be grilling anyway I thought I'd pick some up and make a 'healthy' dessert for herself. You can grill the fruit ahead of time but don't do it too far in advance as it's nice to serve them warm off the grill especially, as I did, with ice cold vanilla ice cream. Depending on how hot your grill is, cooking times will vary but as soon as the fruit begins to caramelise and soften, you're good to go.

When I was looking for some ice cream for this recipe I saw a sugar free variety. As I'm always looking for 'healthier' alternatives while shopping, I thought it would be a great substitute for regular ice cream. I was surprised to find that this is not the case. I already had some ice cream in my freezer so I compared them (guys if you only take one bit of advice from me let it be this: ALWAYS HAVE ICE CREAM IN YOUR FREEZER, it'll save your life and you know why!). Here are the nutrition labels from the two products I compared:

Clemmy's All Natural Sugar Free Ice Cream in Vanilla Bean (on the left)

Breyers All Natural Pure Premium Ice Cream in French Vanilla (on the right)

Though the sugar free choice has no sugar, it has nearly double the amount of fats and cholesterol (Mums, think of your kids here since the news is broadcasting high cholesterol found in kids is on a serious all-time high). Sure you're getting sugar in the Breyers choice (right) but take a better look at the ingredients now. Clemmy's (below) contains maltitol syrup, xylitol, maltodextrin - ingredients you can't even pronounce not to mention know what they are. Breyers contains milk, cream, sugar, egg yolks, natural flavor & natural tara gum. At least I know what's in this! To say it best I will quote from the book, Eat This Not That, "When it comes to ice cream, we're willing to sacrifice a few calories for the sake of purity." But in this case even the calories are less so what are really sacrificing? And if you're wondering how the tastes stack up? Direct from herself the elf, a self-proclaimed ice cream expert who was happy I did any research, said Breyers wins hands down with it's true taste of what else--vanilla. Her advice: don't forget to sprinkle on some mint as it's delicious and refreshing with both the ice cream and grilled fruit.

This is good news all 'round for everyone on the healthy path this summer.
My point with all this, read the labels, know what you're eating and most of all enjoy what you eat and ....make sure you try this recipe!

GRILLED CORN ON THE COB

2008-07-09T14:53:00.001-07:00

When I was growing up as a kid I thought corn or 'sweetcorn' was something that came out of a tin. Obviously with the Irish climate of wet, about to be wet or 'drownded' as we say, the weather isn't exactly conducive to growing corn.

The penny dropped eventually as to where the corn came from but I really hadn't eaten fresh corn on the cob 'til I came here to the States. The fresh flavour is absolutely brilliant. I've played around with different ways of cooking them, boiling being the easiest, however I decided on this method of grilling them in the husks thanks to my friend Riz, a self-proclaimed corn expert from Indiana. All you do is soak the corn wrapped in the husk in salted cold water for at least an hour. This will saturate the husks preventing them from burning on the grill as well as help steam the corn when cooking. Cook them on one side 'til the husks start to char and then flip them over. They'll take about 30 mins. or so. depending on how hot your coals are.
With barbeque season in full swing (over here anyway) you'll love how easy this is.......and the taste, unbelievable.

DID YOU KNOW?

2008-07-04T05:00:00.000-07:00

As with many holidays, the 4th of July Independence Day celebration includes food, drink & the realisation of how fortunate we are. But being from another country I decided to surf the internet in search of cool 4th of July stuff to broaden my horizons. I came across Chiff.com and here are some the interesting tidbits it offered up:

Did you know?....

FOURTH OF JULY BARBECUE COOKOUT

MORE THAN 66 MILLION

Number of Americans who said they have taken part in a bbq during the previous year. It's probably safe to assume a large # of these events took place on the Fourth.

You can almost count on traditional favorites such as hamburgers & hot dogs, chicken, ribs, garden salads, potato salad, chips & watermelon. Following is a summary of where these foods come from:

*There's a 1-in-6 chance the beef on your backyard grill came from Texas. The Lone Star State is the leader in the production of cattle and calves.

*The chicken on your bbq grill probably came from one of the top broiler-producing states: Georgia, Arkansas, Alabama, North Carolina and Mississippi.

*The lettuce in your salad or on your burger probably was grown in California, which, combined, produced more than two-thirds of U.S. tomatoes. The ketchup on your burger or dog probably came from California, which accounted for 95% of processed tomato production last year.

*As to potato salad or potato chips or fries, Idaho & Washington produces about one-half the nation's spuds.

*For dessert, six states - California, Florida, Georgia, Arizona and Indiana - combined to produce about 80% of watermelons last year.

Bet you didn't know all that!

Off to man my own grill.

FRIDAY'S FUNNY

2008-07-04T00:01:00.000-07:00

HAPPY 4TH OF JULY!
For those of you across the pond this is the America's Independence Day (aka a big piss up and bbq day!)

Star Spangled Banner | Funny Jokes at JibJab

CITRUS GRILLED SHRIMP SKEWERS

2008-07-02T14:16:00.000-07:00

The smell of food cooking on the barbeque brings back great memories for me. During the summer my Dad would come home from work and throw a few steaks on the grill and I'll never forget the smell of the charcoal burning. Everyone who's reading this in Ireland knows that the summers aren't great (to say the least) but the first sign of sun, the shorts would be on and the barbeque out. Some years we got to barbeque a lot but you can be sure that that was few and far between.

I love the idea of picking something up in the supermarket and going home and throwing it on the grill. There's a lot to be said for the simplicity of that not to mention the fact that it's healthy and tasty.

Recipe:

1 orange zested & juiced

1 lemon zested

2 tbsp. fresh ginger - grated

Drizzle olive oil

S&P to taste

When I'm grilling I like to keep things as simple as possible. This is a very straightforward recipe. I use this more as a glaze than a marinade. You have to be careful when marinading shrimp in citrus as it begins to cook the shrimp so you can't leave them sitting for too long. I've always preferred to just brush them as I'm grilling but it's up to yourself.

Before skewering the shrimp soak the skewers in cold water for a couple of hours. This helps stop the skewers from burning on the grill. Makes sense, right?

Very important to make sure your grill is hot. Brush one side with your glaze and lay that side down on the grill for 2 mins. You want to hear the 'sizzle' when you put them on there. Shrimp cooks really quickly so be careful not over-cook them as there's nothing worse. Brush the other side and once ready flip them over for another couple of mins. I did a bunch of grilled veggies when I did them (zucchini, squash, Japanese eggplant and asparagus).
If you want to see how easy this is and take a gander at me in all my glory check out YouTube

GRILLED MOROCCAN LAMB

2008-06-28T01:00:00.000-07:00

Ah yes, the new barbie. I've been on that thing like crazy, which of course the missus is happy about. Not only is she getting fed but more importantly I'm not making (as much of) a mess in the kitchen. I gave this recipe a whirl last night and it was the business so here it is.

Marinade Recipe:

1 1/2 lb grass-fed leg of lamb - boneless

8 ozs fat-free plain yogurt

2 tsp. cumin

1 lg. garlic clove - minced

1 tbsp. fresh ginger - grated

1 lemon - zested

2 tsp. red wine vinegar

S&P

Marinate the lamb for up to 2 hours in the fridge. For those of you who saw the Light my barbie video, instead of putting the hot coals from the chimney on top of the fresh coals I put them to the side. What this does is create a more controlled cooking heat in your grill. I seasoned and seared the lamb on the hot coals to get a nice crust on it and then moved it to the cooler side of the grill. What will happen is the hot coals will start to ignite the cooler coals slowly. You're basically cooking the lamb by indirect heat in your grill. Cook for 20 - 25 mins. or 'til internal temp. of 120 degrees, medium rare.

Serve this with some cous-cous, grilled baby carrots & tzatziki. Summer's here guys, get grilling!

NEW GRILL!

2008-06-27T16:32:00.000-07:00

We finally got a new bbq grill!

JAPAN FIGHTS FAT. What about the rest of us?

2008-06-25T07:05:00.001-07:00

As I cruised around the web looking for celebrity homes, er I mean chef stuff, I came across this video. I'm not sure how many of you saw this on CNN but it's well worth a gander. This would never fly here in the States or in a lot of other places for that matter but I can't help but think, what if....

If companies in the U.S. were forced to pay fines for every employee deemed over-weight, would they invest in helping them lose weight? Would they offer better food choices in their cafeterias & cafes just as the Japanese companies do? Better yet, would they offer to pay for gym memberships or include exercise as part of the work day? And if they did, would you agree to partake in something like this? Now the Japanese determine being over-weight as men with a waist of 33.5 inches and women as 35.4. Clearly not over-weight by our standards but imagine how many non-Japanese co.'s would have to claim bankruptcy if this was implemented today?

Overall I'm not really sure what I think about the idea. On the one hand it feels invasive and intrusive but as the healthy guy, I like the fact that ultimately this will improve people's health. So the question is, would you forgo a bit of freedom in exchange for getting healthier?
Sushi anyone?

THE H.I. & the Missus do Vegas

2008-06-20T20:26:00.001-07:00

Last weekend was our first wedding anniversary so in true LA style we headed to Vegas. This, of course was where the deed was done this time last year so we figured a quick trip was in order. Now you know what happens in Vegas stays in Vegas so I can't give up too much but here's a quick snippet of the Murphy's on tour. You guys definitely don't need to see my late night dance moves, however I may be willing to negotiate for the right price! ( Bloody camera phones)

2008-06-20T13:51:00.001-07:00

FRIDAY'S FUNNY

2008-06-13T15:54:00.001-07:00

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DINNER AT AKASHA

2008-06-12T17:26:00.000-07:00

I finally got my ass to my friend, Akasha's Restaurant in Culver City, CA. With my favourite Southerners in tow, we embarked on our culinary journey with our wine glasses tattooed to our foreheads (ya, that's how its done with this crew). I've seen the restaurant in various phases (even once considered getting involved myself), but it blew my mind when I entered. First observation is that it's HUGE. I knew it was going to be big from seeing it gutted, but I found it hard to imagine the finished vision in Akasha's head. The result? It's impressively gorgeous, even down to the lighting (which Jennifer loved). The bar is huge (always good!) and the main dining room is fabulous and reminisant of an old NY brick building. Even more impressive is that this is a "green" restaurant made from recycled building materials, including the furniture which is made from organic leather and hemp fabrics (deriving from her always organic cotton chef's jacket one would think).
There were 6 of us so we were seated on the bakery side at a great big wooden table. Bakery? Yes, she has conquered it all here. Akasha's food encompasses the way I like to eat: local, organic & fresh.
The raves of the table included the tortilla soup (no cream added--great!), the pan seared Albacore lettuce wraps (super fresh with a great kick) & the Asian style braised short ribs (cooked perfectly-no knife needed). We ate and drank like kings and I even indulged in dessert (it's all organic without preservatives which is basically healthy so why wouldn't I?)--

But do you see what happens when I indulge?
Now the smart thing I should have done was take pictures of the inside and the food but I'm thinking it might have been all the wine which impaired my actions. I did manage to take a lot of us having a brilliant time so here's to that! Wait, there's a dessert pic! And the guy who's double fisting? Well, it was his 40th birthday so he deserved it!

The Healthy Irishman & Akasha Richmond

Grilled Rib Eye w/ Tropical salsa

2008-06-09T20:49:00.000-07:00

Summer's here, well in California anyway so the Shirtless Shef is back! It's the perfect time to start barbecuing so I decided to grill some (grass fed) rib eye steaks at the weekend along with a papaya avocado salsa. It's always great to be able to throw something on the grill and crack a beer on a Saturday afternoon so that's what we did.
For the steaks, season w/ S&P, olive oil and pop them on a hot grill. Cook to desired temperature.

Salsa recipe:
1 papaya - peeled and fine dice
1 avocado - fine dice
1/2 red pepper - fine dice
1/2 lime - juiced
2 ears of corn - kernels removed & quickly sauteed
2 tbsp. cilantro (coriander) - chopped
S&P
This is a great addition to any barbecue and goes with any meat or even fish. Simply mix everything together and season to taste.

FRIDAY'S FUNNY

2008-06-06T07:39:00.000-07:00

Now we know for sure what the Scots wear under their kilts! At least they're not all ball and no cannon!

SCOTTISH BARSTOOL

LAMB RAGOUT IN A WOK

2008-05-31T11:50:00.000-07:00

What's a wok? ............Something you throw at a wabbit. Get it? The missus just read this and by the blank look I got I might have to explain it. I always liked that joke. Anyway moving on. My clients love lamb so I'm always trying to do it differently. The wok? The biggest pot I have at work is, you guessed it, a wok. I'm not sure if this could be called Italian Asian cooking but either way it's my lamb ragout in a wok. Here goes.

Recipe:

4 lbs. grass-fed lamb shoulder on the bone

1 medium white onion - sliced

1 tbsp. garlic - minced

1 32oz tin tomatoes

2 cup red wine (I like a syrah/zinfandel)

1 quart (4 cups) broth (veal, veg)

2 tsp. cinnamon

Olive oil

S&P to taste

In medium hot large saute pan season and sear each lamb chop in 1 tbsp. olive oil 'til golden, 3-4 mins. each side. This is done to lock in the juices while you braise the meat. Meanwhile in another pot or as in my case a wok, saute the onions in 1 tbsp. olive oil for 3 mins. on medium heat. Add garlic, cook 1 min. Add red wine and let simmer for 5 mins or 'til liquid is reduced by 1/2. Add chopped tomatoes, cinnamon, broth. Pop your chops in. Make sure the chops are covered by liquid, if not add more broth. Bring to a boil. Once at a boil, reduce to a simmer and partially cover with lid or foil, about 2/3. You want some of the liquid to evaporate so as to naturally thicken the sauce. Cook for 2 1/2 - 3hrs. The meat should be falling off the bone. Sounds good right? If the sauce is reducing too quickly just add more broth.

If you're interested in 'healthifying' your food a little more, I'm big into quinoa pasta. I've been using quinoa for a while but came across their pasta which is dynamite. It's well known for it's nutritional value more so than regular grains. Instead of me pretending I know everything about it, check it out on Wikipedia.
felice 吃
(happy eating)

FRIDAY'S FUNNY

2008-05-30T15:35:00.000-07:00

Being as funny as I've been told I am (no pressure), I was thinking who doesn't need a good dose of humor at the end of a long week? And then I came across this on a blog from a new food network I joined, www.iFoods.tv. Excellent way to kick off Friday's Funny don't you tink? Leave it up to the Irish. Thanks Niall!

Grilled Fish Burger w/ Apple Jicama Slaw

2008-05-20T15:15:00.000-07:00

With Summer on the way, barbecue season is just around the corner. I've come up with a very healthy yet tasty recipe for all you grillers out there. As you know, I love to keep things simple in the kitchen and this is no exception. Slaw is typically made with mayonnaise but my version is healthier and I think tastier. From start to finish this recipe will take you 15 mins. well, depending on how fast you can chop!

Recipe:
2 5-6oz Pacific Cod, Black Sea Bass or Tilapia
1/2 cup jicama - thinly sliced
1/2 cup red apple - thinly sliced
1/4 cup red pepper - thinly sliced
1 tbsp. fresh mint - chopped
olive oil
1 lemon to zest & juice
S&P

Depending on whether you use a gas or coal grill, preheat it. While the grill's coming up to temp. make the slaw. You can do this ahead but only maybe an hour or so. Place all three ingredients in a bowl of iced water and squeeze juice of 1/2 lemon. This is to stop the apple from turning brown and nasty. The ice helps keep them crisp. Finish the slaw as soon as your fish is almost ready.
Drizzle a little olive oil on each filet and season with S&P. Don't put too much oil on the fish as, well fish is naturally oily but also if the oil drips into the grill the flame will turn the fish black. You only need enough to stop it sticking to the grill. Depending on how thick your filet is it'll take approx. 3-4 mins. each side. When cooked you want the fish to be firm and clear juices running from it.
To finish the slaw, drain and add back to your mixing bowl. Add fresh mint, zest of 1/2 lemon, sprinkle of salt and squeeze lemon juice. Mix together and taste. If you think it needs more mint or lemon, add it. No big deal, after all you're the one eating it!
Toast a couple of burger buns and if you want add some avocado or mustard to your burger.
Check out YouTube to see this episode in action and more of the Shirtless Shef Summer Series.

ROAST SPRING LAMB

2008-05-14T15:47:00.000-07:00

This is a recipe I've had in the bag for a few weeks but just didn't get around to posting. Roast lamb is one of those things that's deemed a winter or spring food so I just got it in on time before the beach season kicks in. Growing up we'd have this regularly for Sunday lunch so I tried to replicate that with this recipe.

Recipe
1 6 lb leg of lamb (grass fed pref)
6 garlic cloves - cut in half lengthwise
4-5 sprigs fresh rosemary
S&P
With a small pairing knife pierce the lamb about an inch deep. Push a piece of garlic into the flesh along with a sprig of rosemary. Do this about 15 times around the meat. This will get some flavor into the meat as it's cooking. As you can see from the photo it also adds a nice garnish to the cooked meat.
Preheat oven to 400 degrees
Place lamb on roasting tray and roast for 30 mins. Turn heat down to 350 for the remainder 45 mins. - 1 hour or until internal thermometer reads 130 degrees. It's very important to let the lamb rest for at least 15 mins after cooking.
To serve I roasted some baby carrots and baby Peruvian or purple potatoes. Those of you who read my blog will remember (or not) that Shepherd's Pie is traditionally made with leftover lamb so be sure to check out that recipe again.

IRISHMAN FOR HIRE

2008-05-13T09:52:00.001-07:00

2008-05-13T09:50:00.000-07:00

Another great party in the bag (I've been working hard!) Thanks to my buddy Trev for his collaboration.

TRAY PASSED APPETIZERS

Mini fried Mac 'n' cheese

Pressed Cuban Medianoche Sandwiches

Sliders w/ Asiago cheese & sun dried tomato pesto

Pecorino Cauliflower Cakes w/ Romesco sauce

BUFFET

Sweet 'n' spicy Corn Bread, Bread sticks, Warm flour & Corn tortillas

Red Chile Honey Glazed Salmon

Classic Crispy Fried Chicken

Polenta

Black beans and Rice

Penne pasta salad w/ pumpkin seed pesto, grilled red & yellow peppers and fresh Basil

Caesar salad w/ Baby romaine hearts, cilantro, jack cheese - Green chile lime Caesar dressing

For inquiries contact me at thehealthyirishman@gmail.com

URBAN GARDENS - sprouts & growth spurts

2008-05-09T18:38:00.001-07:00

With time on our side (and the magic of editing) the urban gardens have flourished. It's brilliant to see the broccoli florets forming and the vibrant colors of the swiss chard. My favorite by far are the zucchini blossoms. I'm still amazed this is all happening right next door. If you could see the size of these cabbages in person...they're as big (and bald) as my head!

These photos document the days counted from the first round of photos. When we first posted Urban Gardens the photos from Chris's garden had been taken in late March which was about 3 weeks after planting. So basically we're looking at 9 weeks in the soil. Can you believe what a little over 2 months will get you? Last time the missus picked her first carrot. It was my turn this time and what a beauty it was! To see this in action be sure to check out my latest webisode on YouTube.

Looking forward to seeing more growth spurts along the way to my kitchen.

CINCO DE MAYO

2008-05-02T18:39:00.000-07:00

Cinco de Mayo. What does an Irishman know about Cinco de Mayo? I do know, from living in Southern California, that it means 5th of May in Spanish, but that's about it. So I logged onto the trusty site Wikipedia for some history to enlighten us all, especially those across the pond.

The holiday of Cinco de Mayo commemorates an initial victory of Mexican forces over French forces in the Battle of Puebla on May 5, 1862, though a common misconception in the United States is that it's Mexico's Independence Day, which is actually September 16th. Cinco de Mayo is primarily a regional holiday in Mexico, celebrated in the state of Puebla, although there is some limited recognition of the holiday in other parts of the country. In the States, Cinco de Mayo has taken on a significance beyond that in Mexico. The date is perhaps best recognized in the States as a date to celebrate the culture & experiences of Americans of Mexican ancestry, much as St. Paddy's Day, Oktoberfest, and the Chinese New Year are used to celebrate those of Irish, German, & Chinese ancestry, respectively. Similar to those holidays, Cinco de Mayo is observed by many Americans regardless of ethnic origin and celebrations are a plenty. For the most part the celebrations combine food, music and dancing. As an Irishman, I see it as another opportunity for a gigantic piss-up.

I have however, thought of how to make it through your celebration without putting yourself in cardiac arrest from the fat and calorie overload of the Mexican food and drink. I know it's only one day but here are some smarter choices to think about....Where to start?

Let's start with drinks. Margaritas and Mexican beer will no doubt be the drinks of choice on Cinco de Mayo but margaritas can pack up to 500 calories & 32 grams of carbs for about 8 ounces primarily due to the pre-made margarita mixes, which are essentially high-fructose corn syrup laced with a trace of lime juice. To put that into perspective you'll have to walk for 145 minutes or run for about an hour, swim for 45 minutes or cycle for 80 mins in order to burn off those calories. And that's for EACH margarita consumed! Run Forrest run! A way to cut the cals is to ask the bartender to make your margarita from scratch or fresh, using a small hit of sugar to balance the tartness of the lime. As for Mexican beers you've got lots of choices to choose from and here's how they stack up with calories based on a 12 oz serving (bottles are usually 12 ounces, pints are 16): Corona 148, Corona Light 109, Negra Modelo 155, Superior 153, Carte Blanca 128, Tecate 146, Dos Equis 149, Dos Equis Lager 156, and Sol 131. You do the math and keep in mind that in order to burn approx. 150 cals you'll have to walk for 40 minutes, jog for 16, swim for 11 or cycle for 20 (depending on your stats). All of these calories and carbs can add up quickly and that's before you've eaten anything!

I highly recommend eating if you're drinking. I've learned this the hard way. This is for two reasons: 1. You don't want to be a sloppy drunk and 2. Food delays gastric emptying in the stomach meaning alcohol stays there longer & is processed more slowly and broken down better with food. So eat but choose wisely. Here's the good & the bad of a typical Mexican Cantina menu:

I'm sure you can figure out that chips are fried and full of fat but if you're going to go for it, eat them with guacamole. Yes avocados are high in fat but the good kind of fat, monounsaturated, which means it's good for your heart. Soft tacos and Fajitas are also a good choice, but skip the sour cream and cheese to save 300 cals and 15 grams of fat. You can even do better than that and save more calories by asking for only one flour tortilla for the fajitas and stuff it full or ask for corn tortillas on both the soft tacos and for the fajitas. They'll cut another 100 cals per taco plus they'll add a few grams of fiber. Skip taco salads. Though it sounds like a healthy choice, the reality is that it's packed with 900 cals and 55 grams of fat. Ouch! Enchiladas aren't much better. Typically the tortillas used are dipped in hot fat, stuffed, rolled, covered with sauce & cheese then baked. When topped with sour cream two enchiladas have about 750 cals, 55% of which comes from fat. Pass on rice and refried beans. Refried beans are usually mashed and cooked in lard. The rice at most of these restaurants are usually fried in oil, packing 380 cals and nearly 11 grams of fat in about 1/2 cup. Do search out the Bean Burrito if they're whole beans. This could be the healthiest thing on the menu. The fiber in beans lowers cholesterol and helps make you feel full. You can find many of these helpful hints I've listed above along with more tips in the book, Eat This Not That.

Now off you go and enjoy your Mexican Fiesta but remember to be smart as you don't want to end up looking like the goodyear blimp bouncing down the street!

CRAB & SHRIMP CAKES

2008-04-28T16:08:00.000-07:00

For those of you who check in regularly you've probably noticed I've been MIA for a while. We've been to Ireland for a quick trip and I've been doing a lot of private parties, so as much as I want to do more blogs, finding the time is tough. But enough excuses. I'm back and hopefully you're back with me and ready for a new recipe. This is one I made for my clients last week which they loved. If you've been reading my recipes you know that I aim to make healthier meals so rest assured this is no different. Using Veganaise or light mayo is an excellent healthy option for substituting the high-calorie high-fat original, just in time for bikini season. The Mrs. told me that one.

Recipe:

1/2 lb. fresh crab meat

1 lb. medium shrimp - peeled & de-veined

1/2 med. red pepper - fine dice

1/2 med. yellow pepper - fine dice

1/2 med. red onion - fine dice

2 tsp. chives - finely chopped

1 lemon - zested

1 tbsp. chopped capers

1 tbsp. veganaise, light mayo, or homemade mayo

olive oil

S&P

Start by sauteing the peppers and onion on medium low heat in 1 tbsp. olive oil 'til soft. In a food processor, pulse raw shrimp for a couple of seconds. Don't puree as you want a coarse texture. Add to crab meat and refrigerate. Once pepper mixture is cool add to seafood along with remainder of ingredients. In medium saute pan, saute a small portion on medium heat in a drizzle of olive oil to test for seasoning. Once tasted, season with S&P. Form crabcakes into individual size portions.

To finish dish, pre-heat saute pan on medium heat with 1 tbsp. olive oil. Sear each side 'till golden brown, 3-4 mins. approx. Once all cakes are seared cook in pre-heated 375 degree oven for 5-6 mins.

These are great either for lunch with a salad or for dinner with rice and vegetables.

TIP: Buy FRESH crab meat. It's a bit more expensive but the flavor is worth it especially since it's not going to be slathered in mayo so you'll actually taste it.

TOP CHEF The Cookbook

2008-04-14T21:38:00.000-07:00

I'm not a big fan of reality tv and I only like a few cooking shows mainly 'cause I think they're over the top and just not that interesting. I did however get into watching Top Chef on Bravo. I like it 'cause it actually focuses on the food and isn't just a glorified soap. Anyway they came out with the Top Chef The Cookbook. No surprise there! I decided to pick up a copy for my other half's birthday in the hopes of inspiring her with our dinner choices. (She's had to take over dinner duty since I took on my new job, the poor crater.) Not exactly subtle I admit but she did tell me how much she likes reading recipes so who am I to dis-agree!
It doesn't take long to read from cover to cover. It's got lots of behind the scenes stuff but more importantly has a bunch of recipes from the contestants or chef-testants as they call them. Those of you who are fans of the show will definitely enjoy reading the bios of some of the players as well as their best recipes.

Besides the insider stuff and recipes I found myself reading up on Tom Colicchio, who also wrote the introduction. He's a smart guy who definitely knows food. He's equipped with old-school values and passions yet works with one eye open on the new up-and-coming chefs, much like Gordon Ramsay. These are the values I admire and follow as well (can anyone arrange a lunch with the three of us??!! Better yet, can I have his job?!)

URBAN GARDENS

2008-04-07T16:05:00.001-07:00

2008-04-07T09:34:00.000-07:00

Our neighbour Erica has been an avid gardener for longer than I've been around here. She's grown everything from artichokes to corn to tomatoes and so on. But this time something clicked and I found myself wandering over there to take a gander at what she was up to. It was brilliant. She had lettuce, cabbage, swiss chard, mint, oregano, carrots...the whole 9 yards. It reminded me of growing up in Ireland, where growing your own veg was the norm. You didn't need a hugh selection maybe some carrots, potatoes and onions. Enough to make soup or an Irish stew.

This got the juices flowing to start blogging on Urban Gardens. Myself and herself try to eat local as much as possible so this idea is right up our alley. And even more surprising, it has spread like wildfire throughout our neighborhood. Erica kindly lent a portion of her garden to our other neighbours Chris and Jen, who have planted even more veg like eggplant, leeks, arugula, beets, pole beans and zucchini. Herself the elf decided to jump on the bandwagon and starting small, she planted some herbs such as cilantro, thyme, oregano and basil. On the other side of us Cristina and Dave are trying their hands at heirloom tomatoes so by summer we should be in good shape to salad party!

The best part about this though is that we're a beach neighborhood in Los Angeles, CA. For those of you at home still shivering, tough! It's great to see the community bonding together over home-grown organic food. I've decided to keep track of the growth spurts in both gardens in hopes of inspiring some of you out there to try your own Urban Garden. I'm going to pass on all the info I get from these two and any of you out there who want to pass on any insights, don't be afraid! Let your inner jolly green giant pop out.

It feels great to be surrounded by these organic veggies (cabbages and all) and my fellow beach foodies.

Check out the video!

ASPARAGUS SKEWERED SHRIMP

2008-04-05T16:47:00.000-07:00

I'm still around everyone and lucky for you I have some great recipes coming your way. I made this one at work a couple of days ago and was a hit. It's one of those dishes that's very easy to do but as you can see looks brilliant. So if you're entertaining, make this and you'll get some serious brownie points!
Serves 5-6

1 lb. medium shrimp (25-30 count) - peeled & deveined

1 tbsp. orange zest

1 tbsp. lemon zest

1 tsp. honey/agave

juice of 1/2 an orange

1 tsp. fresh ginger - grated

2 bunches of asparagus

S&P to taste

Begin by mixing the zests, orange juice, ginger & honey in small bowl. Set aside.

To prepare asparagus, trim 2 inches from end of stalks. Cut remaining piece in half. This is going to act as your skewer which will be put through each shrimp. Cut a small piece off each asparagus spear on a diagonal as if sharpening a pencil. (refer to photo if my English has turned into Irish) Basically you want to create a sharp end to thread through the shrimp. Curl the shrimp together in a u shape and pierce with a small thin knife. This is to help feed the asparagus through without breaking. Lay all your skewered shrimp on a baking sheet and set aside 'till ready to grill.

Once ready, brush each shrimp with the citrus marinade, season with S&P and grill on medium hot heat. Brush both sides. As an alternative, you can roast them in 400 degree oven for 4-5 mins though I prefer to grill them as you get a better looking result.

You can skewer the shrimp ahead of time and refrigerate covered 'till needed.

NOTE: You don't want to cook your asparagus ahead and then try to skewer the shrimp or they'll break.

I served the skewers on a gorgeous mango salad which makes this dish a great starter or small meal in itself. Go on and impress your friends!

GAV'S ROAST CHICKEN AND VEG

2008-03-29T15:36:00.000-07:00

Ok, so we're wrapping up our March Madness. We got through Paddy's Day and the birthday. I finally turned 30, what a relief! Thanks to all for the good wishes and the teabags too, Mum. You never know when they'll arrive but they always do.

I've decided to finish up with the focus on vegetables. I know I've covered the more "Irish" types (potatoes, cabbage and parsnips) but today we're talking about Baby carrots, Brussels Sprouts & Cauliflower. Even though Ireland is really known as a meat and potato country, veg plays a big part. Today I'm going to spice them up a little to make them a bit more interesting.

Baby carrots: I use these all the time and love the sweetness. You just want to trim the stalks and rinse them. Don't peel them as you'll loose too much. All I did was cut the very thick ones in half lengthwise. You want to keep them all the same size/length so they cook evenly. Toss them in 1 tbsp. olive oil, 1 tsp. ground cumin, S&P and a drizzle of honey/agave. Pre-heat oven 375 and roast for 20 mins. approx or 'til tender. I like them to have a slight bite when they come out of the oven as they'll keep softening a little once free from the heat.

Brussels Sprouts: Not exactly indiginous to Ireland. They actually get their name from the origional place they were cultivated as opposed to being really popular in Brussels. They come from the cabbage family which I suppose if you look at them you can see that. When cooking them, peel off the outer layers and cut a cross in the stem which helps get the heat into the stem. Cook them in boiling salted water until tender, about 15 minutes. Drain and let cool. To finish cut them in half lengthwise and in medium hot saute pan, add 1 tbsp. olive oil and saute 'til golden. Season with S&P. To finish squeeze fresh lemon juice.

Cauliflower: Another vegetable not originating in Ireland but one you'll find on almost every dinner table. They come from the same species as cabbage, brussels sprouts, kale, broccoli and collard greens and are very nutritious. My preferred technique is to roast them. Pre-heated your oven to 375 degrees and cut the cauliflower into florets. In a mixing bowl add 2 tbsp. olive oil, 1 tsp. curry powder, S&P, and a drizzle of honey/agave. Place on foiled sheet pan and roast in oven for about 20 minutes, approx. or until tender. They'll stick a little to the foil but once cooled a little they'll come right off. These taste amazing and work great with fish as well.

And then there's the chicken. This is pretty straight forward but you'll have to watch the webisode to see how to do it.

So we'll tuck away March Madness until next year. Just think, Cinco de Mayo is just around the corner...

RUSTIC POTATO & CABBAGE SOUP

2008-03-27T21:44:00.000-07:00

Still on our March Madness, this is a great rustic Irish soup that's easy to do ahead of time. I've made this a bunch of times and still love it. The brown soda bread goes brilliant with this too.
Recipe:
1 medium white onion - sliced
1 garlic clove
1 green cabbage/Savoy cabbage - cored and roughly sliced
1 1/2 lbs. white potatoes (yukon gold) - chopped in small chunks
1 quart (4 cups) vegetable / chicken broth
2 springs of thyme
olive oil
S&P

In medium hot soup pot saute the onions for 3-4 mins in 1 tbsp olive oil. Add in chopped garlic and cabbage. Stir and cover for 8-9 mins. or until cabbage begins to soften. You don't want too much color on the onions as they'll give the soup a dark color when finished. Once softened add chopped potatoes and thyme and mix everything together for about 2 minutes. Add 2 cups broth, bring to a boil and reduce to simmer for about 20 mins. approx or until potatoes are cooked. Once ready begin to blend in batches. DON'T OVER-FILL THE BLENDER AS HOT LIQUID EXPANDS. IT WON'T BE PRETTY! Add 2 more cups broth to batches while blending. Return blended soup to clean pot, taste and season.

To see my video on making this soup visit my online cooking show on youtube.

BEEF & GUINNESS STEW

2008-03-22T17:35:00.000-07:00

A family favorite and something I grew up up eating a lot of.
4-6 Servings

2 lbs. chuck steak (stewing beef, pref grass fed) - cut 1" dice
1 cup all-purpose flour
3 tbsp. olive oil
1 1/2 tbsp. tomato paste
1 bouquet garni (parsley, thyme, bayleaf)
1 garlic clove - peeled
1 medium white onion - thinly sliced
2 carrots - peeled & cut into 1/4" slice
1/2 lb. mushrooms - sliced
4 cups beef broth
1 cup Guinness
S&P to taste

Preheat saute pan on med-high heat. Season flour with S&P, coat the beef shaking off excess. Saute the beef in 3 batches adding 1 tbsp. oil each time. Once beef is browned, set aside. Using same pan, add onion & carrots and garlic, saute for 3 mins. Add mushrooms and continue to saute for an additional minute. Add in tomato paste and stir constantly for 1 minute. Pour in 1 cup guinness and scrape all carmelised bits from bottom of pan. Add beef and veg mix together into large stock pot along with herbs and remaining liquid. Bring to a boil and reduce to simmer covered for 1 1/2 to 1 3/4 hrs. approximately. It's ready to go when the beef is fork tender. Serve with soda bread and a good pint o' Guinness. Slainte!

To view the instructional video click stobhach

HOT OFF THE PRESS

2008-03-20T21:48:00.000-07:00

You're looking at my first featured article (click it to enlarge) or scroll to page 8 on today's "e"dition. Thanks to Taylor and The Rev.

SHEPHERD'S PIE / COTTAGE PIE

2008-03-17T20:11:00.000-07:00

I know I slacked a bit on potato week but I was gearing up for the food demo which took over a lot of my time--I baked 12 loaves of soda bread! This dish has potatoes so I figured it's good enough to post under both Potato Week and Meat Week. In keeping with the March Madness of Irish Food, here's a traditional Irish meal.

It's a classic Irish dish that I grew up on. I think a lot of people assume that shepherds pie is made with either beef or lamb whereas shepherds pie is only made with minced or diced lamb and a cottage pie is with minced or diced beef. The process and ingredients are the same apart from the meat. Generally agreed it originated in the North of England and Scotland where there are large numbers of sheep--hence the name, it's thought to have been invented in the 18th century by frugal peasant housewives looking for creative ways to serve leftovers to their families. Presently, shepherd's pie and cottage pie are usually made from the leftovers of Sunday lunch. I remember we would have roast lamb, carrots, gravy and potatoes on Sunday which (if there was any leftover) would be turned into a pie for Monday.

Recipe:

1 lb. ground lamb or ground lean beef (pref grass fed)

1 medium white onion - diced

1 medium carrot - diced

2/3 cup frozen peas

1 tsp. fresh thyme - chopped

2 tbsp. tomato paste

2 tbsp. Worcestershire sauce

2 cups veal / beef broth

1/2 cup all-purpose flour

2 large potatoes

1/2 cup low-fat or skim milk

olive oil

S&P to taste

In a medium hot pan, saute onions and carrots in 1 tbsp. olive oil for 5 mins. Once softened remove and set aside. Increase heat in same pan, add lamb or beef and saute for 10 mins. stirring constantly to brown. Once ready add onion & carrot. Add the flour and cook for 2 mins. Once all the flour has been absorbed add the tomato paste, thyme, Worcestershire sauce and broth. Bring to a boil and simmer for 15 mins. Add frozen peas.

Taste & season with S&P. Pour mixture in 4" deep casserole dish and let cool.

Meanwhile, boil and mash potatoes. Add warmed milk and mix. Season with S&P.

Once meat mixture is cooled, layer mash potatoes on top.

In preheated 375 degree oven, bake on a baking sheet for 30 - 40 mins 'til potatoes are browned and crispy.Serve & enjoy!

IRISH FOOD DEMO AT SURFAS

2008-03-16T21:45:00.001-07:00

IRISH BROWN SODA BREAD

2008-03-16T20:31:00.001-07:00

HOMEMADE BROWN SODA BREAD

2008-03-16T20:21:00.000-07:00

2 cups all-purpose flour
2 cups whole wheat flour
1½ teaspoons baking soda
¾ teaspoon salt
2 cups buttermilk Cooking spray
Preheat oven to 450 degrees

Combine the flours, baking soda, and salt in a large bowl. Mix thoroughly. Make a well in the center of mixture. Add buttermilk to flour mixture; mix with your hands until blended (dough will be sticky). Turn dough out onto a generously floured surface. Knead lightly 4 to 5 times. Shape dough into an 8-inch round loaf; place on a baking sheet coated with cooking spray.

Bake at 450 for 15 minutes. Reduce oven temperature to 400 and continue to bake for another 15 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

POTATO WEEK--COLCANNON

2008-03-11T19:33:00.000-07:00

Colcannon (Irish: cál ceannan - white head) is an Irish favorite.

Colcannon is an Irish dish that is rich in tradition and history. Traditionally it's made on All Saints Day or Halloween, though it's a perfect food to warm you up on cold nights. Back in the day, some families would leave out a plate of it, with a lump of butter in the center for the fairies and the ghosts. Another old Irish Halloween tradition was to serve colcannon with prizes of small coins concealed in it. Traditional charms were put in the colcannon that symbolized different things. A button meant you would remain a bachelor and a thimble meant you would remain a spinster for the coming year. A ring meant you would get married and a coin meant you would come into wealth. Start your own traditions--Gather the family together and make this simple, but fun recipe for dinner!

The typical version is mashed potatoes with curly kale or cabbage, butter, cream, salt and pepper. At one time this was a cheap, year-round staple food. The 'healthified' version by yours truly is as follows:

1/2 head of savoy cabbage (green cabbage), sliced

1 1/2 lbs of Yukon Gold potatoes (white potatoes)

3/4 cup Skim milk (preferrably organic)

1 clove garlic, whole

1 tbsp fresh thyme - chopped

2 tbsp. olive oil

1/4 tsp salt, plus another 1/8 tsp salt

Pepper to taste.

Begin by peeling and boiling the potatoes in salted water (1/4 tbsp) 'til done. Saute the sliced cabbage in olive oil on medium heat with the thyme. Cover and cook 'til soft. In a medium sized sauce pan, heat milk and garlic clove on low-med flame, bring to a simmer. DO NOT BOIL. Drain potatoes when cooked until soft. Remove garlic from milk and add milk to potatoes. Mash it all together. When cabbage is cooked, fold into potatoes. You don't want to mash the cabbage along with the potatoes. Taste and season with salt (1/8 tsp or as much to your liking) & pepper.

This is great served with lamb or steak. In fact even a bowl by itself is great.

PARSNIP & POTATO PANCAKES

2008-03-11T14:10:00.001-07:00

PARSNIP & POTATO PANCAKES

2008-03-11T09:10:00.000-07:00

Recipe
3 cups yams or sweet potatoes, grated
3 cups parsnips, grated
1/2 cup green onions, chopped
1/3 cup all purpose flour
1 1/2 tbsp thyme
2 eggs, beaten
2 tbsp. olive oil
S&P to taste

Servings: 10-12 individual pancakes

In a large bowl combine potatoes, parsnips, green onions, flour, thyme and beaten eggs. Season with S&P. Toss with your hands making sure the egg is blended well and evenly distributed in the vegetables. Preheat a skillet or saute pan on med. heat with 1 1/2 tbsp. of olive oil. Add the mixture in individual pancake size portions, patting down to make even. Brown for 3-4 minutes. Check to see if crispy, then drizzle olive oil over the top (so it won't stick) before flipping. Turn over and brown other side for another 3-4 minutes. That's it!

NOTE: Make sure your saute pan isn't too hot or the pancakes will brown too quickly and the veg. won't be cooked.

This is a great brunch idea and you'll definitely impress you're friends. It is not only delicious, it makes a great healthy alternative to fried potatoes. Even the little ones will like it because it's sweet and has the name Pancake. You can always trust an Irishman. We think of everything!

The Healthy Irishman LIVE!

2008-03-10T10:18:00.001-07:00

Here's your chance to come see me in action! This Sat, March 15th from 12noon-1pm I'll be doing a food demonstration at Surfas Restaurant Supply in Culver City, CA. The menu is but of course, all about traditional Irish food made healthy--just in time for your St. Paddy's Day feast! Brown soda bread with Smoked salmon to get us going followed by Beef and porter pie. How can you resist?

Autographs free.

For more info, click below. https://www.surfasonline.com/promotions/index.cfm

PARSNIP & APPLE SOUP

2008-03-08T13:06:00.001-08:00

1 med. leek - white part only, washed and chopped
1 1/2 tbsp. olive oil
3 med. parsnips - peeled, coarsely chopped
4 1/2 cups chicken or veg broth (organic if poss.)
small bunch fresh thyme
2 gala apples (or Fuji, red)-peeled, chopped
S&P to taste

Start by sauteing the leeks in olive oil for 5 mins. on low-med.heat. DO NOT BROWN. Add parsnips and saute for additional 5-10 mins. or until they begin to soften. Add in 2 cups broth and thyme, bring to a boil. Once boiled reduce to a simmer and partially cover with lid for 25 mins. Check to ensure parsnips are cooked with a fork. Remove thyme sprigs and discard.
Blend in batches along with apples. NOTE: Don't over-fill blender with hot liquid as it will expand when blended. Puree the soup with an additional 2 1/2 cups of broth until smooth.
Taste & season with S&P.
Easy peasey.

PARSNIP & CARROT MASH

2008-03-06T11:03:00.000-08:00

This is a great side dish that I grew up eating all the time. I love it. My mother used to add lots of butter to get the smooth consistency but as you'll see, I prefer to use olive oil and broth.

4 servings
3 parsnips - peeled & chopped
3 carrots - peeled & chopped
3 tbsp. broth
1 tbsp. olive oil
S&P to taste
This couldn't be easier. Boil the parsnips & carrots together and when cooked, mash. Add in your broth & olive oil to smooth. Taste & season. I like to keep it a little chunky but if you prefer a smoother consistency you can puree it.
Welcome to Sunday lunch.

CURRIED PARSNIPS

2008-03-05T07:48:00.001-08:00

PARSNIP TIPS:

2008-03-05T07:00:00.000-08:00

Since I'm getting used to this video stuff I may be leaving out my 'healthified' tips so here goes:
Olive Oil vs. Butter: it's true parsnips love butter but your arteries and arse may not appreciate it as much. Olive oil contains the "good fats" and works just fine on those taste buds.
Honey vs. Sugar: parsnips are also partial to sugar but as we all now that's a no-no as much as possible. Lean towards honey, agave, or even pure maple syrup to get the effect but without using refined sugars. Parsnips tend to be sweet on their own so you'll be amazed how easy it will be not to use sugar.
Curry Powder: bloody good stuff on 'em!

INTRO TO PARSNIPS: ROASTING

2008-03-04T08:17:00.001-08:00

MARCH MADNESS OF IRISH GRUB

2008-03-03T08:21:00.001-08:00

Just when you thought I had checked out, I'm back with a vengeance! I started a new job last week which kiboshed me from doing any blog stuff but I've got some excellent ideas brewing for the entire month of March. In honor of my favorite holiday St. Paddy's Day (big shock) I am dedicating March the month of the Irish (which should be most months but we'll just take one!). I'll be cooking some delicious food that I ate growing up as well as some 'healthified' traditional grub. I'll even throw in some factoids and sips of Guinness along the way....how else would the Irish do it?!
On the board this week:

Ya, it's all about parsnips! The lovely parsnip...a staple in all kitchens growing up. Don't know much about them? Here's what's not on the box;

The ancient veg is thought to have originated around the eastern Mediterranean region and believed that the Celts brought them back from their forays to the east. In Medieval Europe sugar was rare & honey expensive. Moreover the starchy potato had not yet arrived; the only alternative was the sweet, starchy parsnip. Introduced to North America by early settlers they were used as a sweetener until the development of the sugar beet in the 19th century. In Italy, pigs bred for the best quality Parma are still fed on parsnips.

Parsnips are richer in vitamins & minerals than cousin carrot and are sweeter & almost nutty in taste. They are packed with fiber, offering more than that found in many ready-to-eat cereals. They are low in calories, but that depends on how you cook them, of course. Though they get along famously with butter and honey I've got some tricks to cook them without adding all the extra calories while keeping all the flavor. Thanks to Wikipedia and Innvista.

Now that I've introduced you to Sir. Parsnip, stay tuned all week to see the recipes!

IRISHMAN FOR HIRE

2008-02-23T10:18:00.001-08:00

2008-02-23T09:49:00.000-08:00

I catered a party last night for one of my clients so I wanted to show you all what I did. Sometimes it doesn't pan out the way you think it will or should but with my usual crew in tow, everything was golden. And yes, my usual photographer, aka the Mrs. was dragged along.
Menu:

ANTIPASTO PLATTER

Marinated olives, Gourmet cheese selection

Prosciutto, Salamis, Tapenade, Hummus

Toasted lavash and pita chips

BUFFET

Herb grilled flank steak w/ cilantro mint pesto

Grilled red onions

Cedar plank salmon filet

Roast mini potatoes w/

Herb & red wine vinaigrette

Grilled asparagus w/ lemon olive oil

Grilled baby orange & white carrots

Crispy butternut squash risotto cakes

Baby arugula salad w/ blistered cherry tomatoes, shaved parmesan

Balsamic vinaigrette

2008-02-18T00:24:00.001-08:00

2008-02-18T00:20:00.001-08:00

ORANGE ROUGHY

2008-02-18T00:15:00.000-08:00

NOTE: Orange Roughy is now on the RED list (the worst) of sustainable seafood, which means you should replace it with any other firm white fish. To find out which fish are sustainable click here.
RECIPE:
2 servings
2 orange roughy filets (wild Pacific halibut, black or Pacific cod, tilapia, black sea bass)
2 baby bok choy
1 large sweet potato
1 cup veg. broth
1 tbsp. fresh ginger - grated
1 tbsp. olive oil
S.+P. to taste

Begin by heating broth and ginger on medium heat in saute pan. Peel and roughly chop sweet potatoes for mash. Proceed as normal. Pre-heat medium saute pan on high heat. Add washed bok choy to broth mixture and cover with lid. Braise on medium- low heat for 1o- 12 mins. until tender. Sear seasoned fish for 3 mins. 'til golden. Finish in oven for 5-6 mins. It should be firm to the touch and juices running clear when ready.
To assemble, place your mashed sweet potatoes in centre of plate, golden brown fish on top and braised bok-choy.
A simple healthy meal for two.
Enjoy!

FOOD BLOGS & LOTS OF 'EM!

2008-02-16T10:00:00.000-08:00

I was searching around on the net the other day looking at other food blogs, of which there are plenty, and came across lots of different varieties. There are blogs for every type of food and every calibur of cook. It's actually quite interesting seeing what people are doing and what they're interested in. The whole blogging idea is to blog with other people. It's all about people checking your site out and you theirs. It's a whole culture really but the one problem I found was the amount of time I spent looking around for interesting ones.
Being Irish the luck was with me. I came across a great site, http://www.theleftoverqueen.com/
What I like about Jenn's site is that it's not only about food but also about the world of food bloggers. One of the great things about the net is the fact that you can just come across all types of people with stories to tell. Because of this Jenn decided to offer a medium to connect all these people who have a common interest, food. The Foodie Blogroll was born. Wait till you check this out. It's got over 1,000 blogs on there covering every and all types of food. The variety is brilliant. One of the beauties about this is that it's not exclusive. If you love food and have a blog, you can join and get your name out there. Of course if you're just interested in food then you have access to all the sites. Everyone who's on the blogroll has the complete list on their site. Just think of the possibilities of how many people have access to your site and what you want to say.
You'll find the complete list on my permanent links on the left of the page. Definitely worth a gander.
www.theleftoverqueen.com/the-foodie-blogroll

EASY PEASY VALENTINE

2008-02-10T17:21:00.001-08:00

Last Restaurant Standing

2008-02-08T12:56:00.000-08:00

Has anyone been watching Ramsay's show, Kitchen Nightmares (the British version not the waaaaaay over the top American one)? I caught it last night. He was on top form calling the 'chefs' " muppets" and "handicapped". That's good tv. They were a complete shower of mis-fits so it was damn entertaining. You should check it out if you haven't on the BBC/BBC America. Anyway not my point for the blog. There was a new show on afterwards, Last Restaurant Standing. Anyone who might have any inclination about opening a restaurant should have a gander at this. It'll definately give you an insight into how you SHOULDN'T do it.

The show's fronted by Raymond Blanc. If you know anything about food I bet you've heard of this guy. He has a very famous restaurant in England called 'Le Manoir aux Quat'Saisons'. I said that in my best French accent which obviously sounds nothing like it's supposed to so let's move on. Set in England, there are 9 couples who are all given a restaurant and have 7 days to get it up and running. Some of the locations are in town centers, others are in the sticks. You should have seen the state of some of these places when the couples moved in. This was no easy task. Fortunately for me, and probably more importantly my missus, I've no intention of going near a restaurant apart from grabbing a bite. But a bar...maybe...

The contestants had to design the decor (although they had help), come up with a name, create a menu and obviously get customers. Remember this was all in 7 days. No way Jose! Talk about stress. One of the couples were newlyweds (not Nick and Jessica but not far off it). He was a jazz musician who was more interested in setting up his drum kit than actually cooking anything. She was highly annoying. They called their place 'Ostrich'. The reason? She's an actress who once played the backend of, guess what? Ya, an ostrich. She said she became one with it. No shit. You can't get much more into a part than by being actually in the thing!

The format is pretty much the same as everything else on the box right now. The three restaurants that do the worst are given a challenge and the losers are sent packing. Obvious really. I like the fact that none of the cooks are trained so it definately makes it more interesting and I want to see what menues they come up with. Apart from Animal and the ostrich (anyone get that?) no one was really that interesting yet but it was only the first episode. I'll watch it again and let you know.

PANCAKE TUESDAY

2008-02-05T09:29:00.000-08:00

Shrove Tuesday or as I know it, Pancake Tuesday, is a day I always looked forward to as a child. I remember coming home from school knowing we were going to get pancakes after our dinner. These are not the typical American style pancakes but more like the French style, crepes (a thin version). They are traditionally served fresh from the pan with sugar and lemon juice. Man they were good! Shrove Tuesday is a term used in Ireland, the UK and Australia and marks the day before Lent, also known as Mardi Gras (Fat Tuesday). The reason pancakes are associated with the day before Lent is that the 40 days of Lent is a time of fasting when all the rich foods like eggs, flour, milk and sugar are not eaten. As it turns out these are the ingredients for making........... pancakes. You've got to love the thinking behind this tradition. Let's eat lots of sugar and then fast for 40 days afterwards, sound like a plan?

Though this recipe is not for a traditional 'Pancake Tuesday' pancake, it's a healthy alternative to the American pancakes. I'd love to give you the recipe but it's so good that it's top secret. Everyone I've made these for loves them and the fact that they're low-fat and full of goodness amazes people. Unfortunately unless you come by my house for breakfast you'll have to trust me on that.

MARDI GRAS SHRIMP GUMBO

2008-02-02T16:09:00.000-08:00

Is it odd to say I'd never heard of Mardi Gras until I moved to the States? The wife kept bringing it up so I assumed we were in the season. All I knew about it was that it's a huge party and everybody goes nuts. So far it sounds right up my alley. I wanted to look into it more so we hit up Google. Really, all she had to say was Pancake Tuesday and I'd have known exactly what it was, the day before Lent (which starts this coming Wednesday).

My take on Mardi Gras: French for Fat Tuesday, it's the mother of all piss-ups (you people in New Orleans what I mean) before you're supposed to give up something you really like for Lent. When I was a kid I'd always give up sweets (candy) for Lent although I never lasted too long. It was always the easiest thing to tell the parents and have a chance of getting away with it although they weren't that strict. Back in the day giving up alcohol was a requirement. I don't know who's day that was but I'll tell you what, it wasn't mine! Today, the main tradition is no meat on Fridays. I grew up with always having fish on Friday so this got me thinking I should do something that is not only a Louisiana favorite but also something you can make on Fridays (that is, if you practice Lent). The missus likes it hot and spicy (too many obvious jokes here) but I only added a tiny kick so feel free to add more if you like.

Traditionally gumbo is made with a roux (flour and oil) which is used to thicken the sauce. This recipe is the Healhty Irishman way-brothy and light, healthy and tasty.

1 lb. medium shrimp - peeled and deveined

1 med. red pepper -med. dice

1 green pepper - med. dice

1 red onion - med. dice

1/2 cup celery - med. dice

1 1lb. bag okra - fresh or frozen (1/2 inch rounds)

2 cloves garlic -minced

1 16oz tin chopped tomatoes

1 cups clam juice

1 cup white wine (optional)

3 bay leaves

1 tbsp. thyme - chopped

1/2 tsp. cayenne

1 quart veg./chicken stock

1 lemon - zested

olive oil

S&P

When I cook a lot of these dishes I try to keep it as low maintenance and easy as possible. I could do without having to wash up after myself if I could get away with it. Some people will attest I'm a messy bastard so I like to limit the pot usage (don't get too excited, I mean what I cook in) as much as possible.

This is pretty straight forward I think, so here we go.

Pre-heat a med. large soup pot. If using fresh okra, wash in cold water. Remove the caps and cut into 1/4 inch rounds. Add 1 tbsp. olive oil to pan followed by the okra, whether fresh or frozen. Saute on med. heat, stirring constantly for approx. 10 mins. or until the slime has disappeared. Add your chopped veg and garlic and cook for 15 mins. or until soft, stirring occasionally. If the veg start to stick to the pan add another dash of olive oil. Add your wine and let it reduce for 3-4 mins. Go ahead and add the tomatoes, bay leaves, thyme, cayenne, clam juice and broth. Bring it to a boil and then reduce it to a simmer for another 20 mins. You can take the recipe this far if you want to do this in advance. When you're ready to eat add in your shrimp and simmer for 20 mins. I like to finish by adding the lemon zest. It gives it a nice bite.

Taste and season. How easy is that? Cheers to Mardi Gras!

Braised veal w/ roast shallots & wild mushrooms

2008-01-28T20:01:00.000-08:00

I made this yesterday for one of my clients and just played around with it a little. I didn't have a recipe for it but it worked out pretty good. I like making one pot meals because I don't have to wash up too much which is always good and it works great when you've a couple of people coming over and serving food family style. EASY.

Recipe:

1 lb. veal cutlets

1/2 lb. shallots - peeled and left whole

2 large portabello mushrooms - sliced

1/4 lb. button mushrooms - sliced

1/4 lb. oyster mushrooms - halved if large

1 16 oz. tin chopped tomatoes

1/2 cup white wine

1 cup chicken broth / water

1 cup all purpose flour

1/2 tsp. ground cinnamon

2 lg. sprigs fresh thyme

2 cloves garlic- minced

olive oil

S&P

Pre-heat oven 350 degrees

Begin by sauteing your mushrooms in 2 tbsps. olive oil in a medium hot saute pan for 5 mins, mixing occasionally. It might look like too much oil but the mushrooms will soak it up. Add in your garlic and saute for another 3-4 mins. You'll find some water will come out of the mushrooms so keep cooking 'til it's almost evaporated. Add in your wine and let it reduce for 2 mins. Add your tomatoes, thyme and whole shallots. Reduce the heat to a simmer and cook for 10 - 15 mins.

While the sauce is cooking, mix your flour and cinnamon with a sprinkle S&P. You're going to dredge or coat the veal in the flour mixture, sprinke off any excess. In a medium hot saute pan sear both sides 'til golden in 1 tbsp. olive oil. Do these in batches, maybe 2 at a time so the pan holds it's heat. You also want to wipe out the pan with a dry towel after each time you saute so the leftover flour doesn't burn. Once golden on each side set on some paper towel to drain.

To finish, put your mushroom mixture in an oven proof dish and lay your veal in and around. You want the veal to absorb the flavors so mix them in the sauce. Add 1 cup chicken broth and cover with foil. Pop it in the oven for approx. 1 hour. Check them after 30 mins to see if there's enough liquid. If you think it looks dry and more broth or water. You want the veal to be so tender it almost falls apart. You'll love the cinnamon flavor that comes through, not too over-powering I think. Wanted to squeeze one last recipe in before the end of the month, job done!

JALAPENO CORN CHOWDER, MY WAY

2008-01-24T17:01:00.000-08:00

Here's another cheap 'n' cheerful idea for you all. With the weather being pretty bad right now, soup is an easy, quick and cheap option. Although chowder is usually made with milk or cream I decided to play around with the idea of making it vegan. I've made this soup a few times and eventually decided on this recipe. Corn doesn't come into season until the summer but it lasts 'til December so you may find good quality corn still in the market. If you want, use tinned corn for the base of the soup and fresh kernels for the garnish.
Recipe:
1/2 medium white onion - thinly sliced
2 small cloves garlic - minced
1 tsp. fresh ginger - grated
1 tbsp. jalapeno - fine dice
1 quart (4 cups) - vegetable broth
2 corn on the cob or 1 16oz can
1/2 red pepper -thinly sliced
7 oz. soft/silken tofu (approx 1/2 a block)
2 tbsp. fresh cilantro (coriander)
2 tbsp. olive oil
S&P to taste

Pre-heat soup pot on medium heat.
Add 1 tbsp. olive oil along with onions and cook for 2 mins. Add garlic and jalapeno and stir. Keep an eye on the onions as you don't want them to color. Meanwhile, remove the kernels from the cobs. In a pre-heated saute pan add 1 tbsp. olive oil and saute the kernels from one of the cobs along with the sliced pepper. Saute on medium to low heat for 5-6 mins or until softened. Set aside. Add your broth to the soup pot along with the 2 cobs having removed the kernels. Also add your grated ginger.

This soup should simmer for 1/2 hour to get the flavor of the corn cobs. When ready, remove the cobs and discard. Blend soup in stages along with the tofu and cilantro. If you want a very creamy consistency add more tofu. NOTE: be careful not to over-fill the blender with hot liquid as it will expand. Make sure you hold the lid on tightly when turning it on or otherwise it might blow up in your face. Not good!

You want the soup to reach a creamy consistency. Season to taste.
To Serve: Add some of the sauteed kernels and red pepper to each bowl.

MY LAST SUPPER

2008-01-16T11:12:00.000-08:00

Have you ever thought about what you'd want to eat as your last meal? I hadn't really until I saw this book by Melanie Dunea, with introduction by Anthony Bourdain. It asks the same questions to each chef: What would you have? Where would you have it? What would you drink? Who would you be with? Who would cook it? You've got the most elite men and women in the culinary world featured here from Raymond Blanc to Nobu to Charlie Trotter with 47 others in between. You'll recognise a lot of the names and others you won't until now.
For me this book is great 'cause it gives a little insight into what makes them tick. I liked when I heard Ramsay's last meal would be roast beef and Yorkshire pudding with wine at home with the wife and kids, because I can relate to it, well without the kids part. However, when I went on to read about Martin Picard who would have a multi course meal: a kilo of caviar, truffles- black and white, cured foie gras...with wine, champagne and vodka...for me, a bit over the top, but whatever floats your boat!
Once you've amused yourself with the pictures, (visualise Jamie Oliver with the Union Jack and a naked Anthony Bourdain holding a cow's leg by his manhood) a great added bonus are the recipes in the back. Each chef gave their last supper recipe, like Thomas Keller's Roast Chicken recipe and Wylie Dufresne's Burger with Fried Egg. It's good to see that just because these masters of the kitchen are renowned for their genius, at the end of the day they like the simple things too.
And yes, I've been thinking about it...What would my last supper be? There's a little pub not far from my hometown called Spillane's. It's located next to a very small harbour which over-looks the Atlantic ocean. I can see myself sitting there with my friends, having a homemade crab sandwich on freshly baked soda bread and a pint of Guinness on a beautiful summers day. Sounds good right? Ireland in summer, where else would you be? On the other hand because we only get 3 days of summer a year it might be a bit of a gamble so I think I'll go to Tahiti instead. I'm sure I can get a crab sandwich there!

January's Cheap 'n' Cheerful

2008-01-10T07:37:00.000-08:00

January's best known for a couple of reasons. Lots of new gym memberships, in most of which the people only last a few weeks so good news if you own the gym, and the other is people wanting to eat better and probably a little cheaper after the holidays.

We all over-indulged a bit over the past month or so with food and spending so I decided to dedicate January as the Cheap and Cheerful month for cooking, and by cheap I don't mean bland. I'll show you easy, delicious, rather inexpensive and always healthy recipes all month long. I cooked this one when I was back in Ireland for my sister's family. We were all sick of eating the leftover Christmas food and needed something clean and simple so this seemed to fit the bill.

STEAMED HALIBUT W/ WHITE WINE & PEPPERS
4 servings

4 x 4oz wild Pacific halibut (any firm white fish such as Pacific cod or black sea bass will do)
1 x red pepper - thinly sliced
1 x yellow pepper - thinly sliced
1 x green pepper - thinly sliced
1 cup oyster mushrooms (button, brown, or whatever you like) - quartered
2 cups broccoli florets
1/2 bunch asparagus (not Britney) spears (12 spears approx) - halved
1/2 cup white wine
2 cloves garlic - minced
1 tbsp. oregano - chopped
1 x lemon - zested
1 tbsp. olive oil
S&P

This is an all in one dish so is perfect if you have some friends coming over.
Pre-heat oven 400 degrees.
Saute the peppers with the garlic for 5 mins. on medium heat. Add mushrooms and cook for another 2 mins. Season w/ S&P. Add white wine and oregano, reduce for 2 mins. on high heat. While this is going on, prepare the fish. You have two options here. I decided to sear the halibut on med. high heat in a saute pan with 1/2 tbsp. olive oil to give them a nice golden color. Sear for about 2-3 mins. on both sides, though you don't have to. If you prefer the nice white color of the fish or don't have time, simply season with S&P and set aside until needed. Next get a sheet pan and some aluminum foil. Tear off enough foil that measures twice the length of your sheet pan. With the foil on your pan place your cooked pepper mixture in center of pan. Spread the broccoli florets and asparagus around and place seared or raw fish on top. Sprinkle lemon zest over everything.
Fold the extra foil over the fish and gently seal the sides together. You want to make sure all the juices and steam stay inside. Cook for 10 - 12 mins. in pre-heated oven. You'll know the fish is done by touching it--it should be firm. Also, if it's flaky and white all the way through, you're golden. (See above photo for example)

To serve: I made some wasabi mashed potatoes which worked brilliantly, if I do say so myself!

Murphy's Irish Christmas

2008-01-06T17:41:00.001-08:00

2008-01-06T11:46:00.000-08:00

As you all saw in the previous blog, we went to the homeland for Christmas. Had a great time and as expected it rained for 10 out of our 12 days. Not surprising but just meant we had to go to the pub more. No other option really, was there? Pretty much ate and drank the whole time which was great. Lots of lazy days and there's nothing like home-cooking is there?

We ate in a few of the local restaurants which were ok. We did go to a pub/restaurant called The Tankard, near my home town which serves mainly seafood. That was good. All the seafood is caught locally and it's near the main port so the fishermen drink in the bar. I thought that was great. Since I moved to the States, I have noticed the number of ethnic restaurants has increased at home. We ate in a Thai restaurant one night and I have to say it was very good. At least it was run by a Thai couple unlike the Italian place I went to which was run by some Romainians. Not an Italian in sight. Pretty bad.

I found that a lot more people at home are now willing to try different types of food which is great, unlike when I was growing up our only choices were sheperds pie, lasagne and bacon & cabbage. Always good but I love the fact that, from a food point of view, with the EU being an open market Ireland is now multi-cultural so people are able to eat all types of food any night of the week.

We had a great time but was glad to get away from the wind and rain. I think I've become California spoiled! Glad to be back!

Happy New Year!!!

2007-12-31T17:49:00.000-08:00

2007-12-21T22:33:00.000-08:00

Just to put it in perspective, Christmas for me is like Thanksgiving here-lots of food and even more drink. Those of you who read my Thanksgiving blog know what kind of feast I had so I'm on for a second round. We're off to Ireland tomorrow for the festivities for a few weeks. This is the first Christmas at home in a while so it should be good craic (pronounced crack.) I'm sure I'll have a few stories to tell as well as a few extra lbs. no doubt!
I want to wish everyone a very Happy Christmas and an excellent New Year!
Your Hopefully Still-Healthy Irishman

Worst Foods in America

2007-12-18T18:00:00.000-08:00

How good does that look! The Outback Steakhouse Aussie cheese fries w/ ranch dressing. With only 2,900 calories, 182 grams fat and 240 grams carbs - it's a meal the whole neighborhood should share. I came across this and more in this month's Men's Health Magazine. They listed the top 20 worst foods for any human to consume, which perked me right up. This by the way, was the winner (no shit sherlock.)
A lot of those featured are obvious, but some like the Ruby Tuesdays Bella turkey burger which passes itself off as being "healthy" has 1,145 calories and a mere 71 grams of fat. People just assume that eating something like that is good for them but with the portion sizes these restaurants are serving, joe public hasn't a clue. Just to put it into perspective, an average man should be consuming 2,500 calories approx. per day so by having this burger, without the fries, you're already almost half way through your daily allotment.
The article goes on to list their 'worst in' categories like worst drink, supermarket meal, kids meal, sandwich, steak, salad and more. This is a good one for all you Starbucks peeps. Voted worst coffee, the venti strawberries & creme frappucino blended creme. I know I'm not the only one who hasn't a clue what all that means and where's the coffee? Anyway it's got a cool 750 calories and ......120 grams sugar, more than 3 cans of soda. Enjoy that sugar crash.
It really boils down to making wise choices. The reason why the "healthy" burger isn't healthy is most likely from the sauces smothered on top. Eliminate these naughty additions (including mayo) and your burger becomes better.
I highly recommend checking out this article, "The First Annual 20 Worst Foods in America" for an eye-opener on how to make wiser choices in the big bad world of restaurants. Take it a step further and grab a copy of Eat This Not That, by David Zinczenko & Matt Goulding, who wrote the MH article. Featured on the Today Show, the book provides more healthy tips for all kinds of restaurant eating as well as wise supermarket shopping. After all 2008 is right around the bend...

Mustard & Wine

2007-12-12T17:41:00.000-08:00

My buddy Joe Jerome had us over for some wine and a bite to eat the other day, pretty casual. He's a member of a few wine clubs in the Santa Barbara area so when he needed some help "tasting" them we headed over. Not much tasting went on - we ploughed through six bottles between four of us! Not the reason for the blog, although if I remember what I drank and how it/they tasted I'll fill you in.

I didn't know Joe was into cooking but I was pleasantly surprised. Again it was supposed to be about the wine but he went all out with an array of food such as Irish smoked salmon, roasted red and golden beets (leaves and all in some olive oil and wine-damn good), pan seared scallops and silver snapper with white beans. It was all simple, tasty and unexpected.

Finally the reason I'm telling you all this, he brought out this bottle of mustard seed oil with some french bread. It turns out wine wasn't the only thing we were tasting. This oil was full of punch like I'd never tasted before, unless I shoveled in a spoonful of Dijon mixed with horseradish. Ok, maybe not that severe but it had kick, especially the after taste.

After the wine had worn off I decided to look into it more. Good mustard seed oil is pungent, very pungent almost to the extreme of bringing tears to your eyes when smelling it. It has the lowest saturated fat content of all edible oils at 5%. Primarily it's used in Indian cooking, particularly in Bengali cooking. Though this oil can be used as a dip like we had it, it's generally heated almost to smoking before used for cooking to eliminate toxins and is mainly used for flavouring a finished dish. It's great to finish off fish stews or curries. Worth noting though, the flavor and smell are really reduced when heated.

Besides cooking you can actually use it for massaging your body and hair. Though this is more prevalent in Northern India, you may notice a "for massage use only" label on the bottle. This is an FDA regulation. They've deemed mustard oil unfit for human consumption. Wikipedia explains why. Most people ignore this. It's the same in Canada where a "for external use only" disclaimer is on their labels.

Though I probably won't be using it to massage my head, I'm quite excited about trying it in my food. Now the trick is finding it....

Lavash pizza w/ blistered tomatoes, pesto and Italian cheese

2007-12-07T08:53:00.000-08:00

So you're having a holiday shin-dig and need something quick and delicious for guests to nosh on, not to mention something to soak up the beer! Have no fear--The Healthy Irishman is here! (she made me do it). I'd love to be able to pass this idea off as my own but I'll no doubt be busted. My buddy, Trevor came up with this. We worked together in catering companies a few years back and now he's head honcho at his own company, deuceevents.com. The pizza is a great party idea--not only does it look good, it's simple, quick and people love it. Play around with the toppings to create your own signature version.

Recipe:
1 piece lavash (Trader Joe's)
2 baskets cherry tomatoes - washed
2 cups basil pesto - recipe below
1/2 cup 2% Italian cheese
1 tbsp. olive oil

Pre-heat oven 400 degrees
Brush the lavash with olive oil and par-bake for 5-6 mins. approx or until it begins to crisp. This can be done ahead of time and set aside until you're ready to make your pizzas. Drizzle some olive oil in pan and saute tomatoes on high heat until they begin to blister, 6 mins. approx. Season and set aside.
To make pesto:
2 cups fresh basil leaves
2 garlic cloves
1/2 cup grated Parmesan cheese
1 lemon- zested
1/4 cup toasted pine nuts

Blend basil, garlic, nuts and cheese in food processor for 20 secs. If you don't have one of these gadgets a blender works just fine, just use smaller quantities. With machine running, slowly add olive oil, season and taste. If making this ahead of time make be sure you cover tightly with plastic wrap to prevent it from oxidizing, which turns it brown.

To assemble pizza, simply spread pesto generously and carefully on the lavash. Layer the blistered tomatoes on top and sprinkle the cheese over. Don't do this too far ahead as the lavash will get soggy. Put in the oven for 5 mins. approx or till the cheese melts.

To serve, cut into bite size pieces, top with fresh chopped basil.

How easy is that, even an Irishman can do this!

HOLIDAY SURVIVAL TIPS

2007-12-03T11:02:00.000-08:00

We all know the eating and drinking season is here. Christmas parties, office parties--whatever it is, it all revolves around food and drink. Not a bad thing by all accounts but we'll pay for it next month. So I came up with a few health and fitness tips to help make it a bit easier when the word "diet" comes around in a few weeks.
I know there's a lot of stuff on tv and in mags. about getting through the season and not putting on weight and all that crap so I'm going to keep this very basic. Nothing more boring than someone telling you what you should or shouldn't do. It's the holidays so do whatever you want but here's a few suggestions of what I'm going to do or try to do.
WATER:
This is probably the most important thing to consider especially during the holidays. Your body needs to stay hydrated and when we're out and about at whatever party it is, drinking a lot of water will definitely help with the recovery by flushing out the toxins. For those of you thinking hair of the dog, been there done that but be sure to drink water as well.
EXERCISE:
Usually not on the agenda for most people during the holidays, but think about it--if you can motivate yourself to get in some exercise it'll make it all the better having that extra beer or slice of pie. Anything helps. Get out and get some fresh air. Go for a walk, jog or hit the gym (for those not hungover). For walking a basic rule of thumb is to go for 30-60 mins. at 50-70% of your max. heart rate. Do what you can and try to enjoy it.
SNACK:
This is good for those who tend to starve themselves before they go to a party. We've all heard about it or even done it. Someone skipping lunch because they're going to a party 6 hours later. Bad idea. You'll be so ravenous by then you'll end up shoving anything and everything into your mouth. Especially once the booze kicks in. The key here is to EAT a snack before you go so you're not starving. You definitely want to enjoy the food at the party so don't go for dinner but have a bowl of soup maybe or a sandwich. You also don't want to drink on an empty stomach especially at an office do. Could be interesting though!
YOURSELF:
Christmas can be fairly stressful. You're running around shopping, trying to see everyone who's home for the holidays, parties, not to mention family. We all know that's work in itself. Not to get too yogalike here but it's important to make time for yourself. All you need is a few minutes each day to get away from everyone and take a breath. This will help you feel relaxed and less stressed.
There you have it. Nothing too deep or painful, right? We all know the build up is bigger than the actual event so enjoy the month and we'll deal with the rest of it in the new year.

SIMPLE SEAFOOD PROVENCALE

2007-11-28T19:06:00.000-08:00

When I started working as a chef in '92, I primarily worked in seafood restaurants. Although I grew up as a meat and potato man I've always loved all seafood. It was an obvious choice for me with the abundance of great seafood in Ireland. I like this recipe 'cause it's easy, healthy and damn tasty.

Recipe:
1 medium red onion - thinly sliced
1 medium red pepper - thinly sliced
1 medium yellow pepper - thinly sliced
1 tbsp. olive oil
1 lb. fresh tomatoes - chopped (can use tinned if preferred)
1 lb. medium shrimp - peeled and deveined
10 fresh jumbo scallops
1 lb. little neck clams - washed
1 1/2 lb. mussels - washed
1 cup clam juice
1 cup white wine
1 cup veg. broth or water
2 tbsp. fresh basil - chopped
2 tbsp. garlic - minced

Begin by sauteing red pepper, onion and 1 tbsp. garlic in medium hot pan for 15 mins. Add chopped tomatoes and broth and simmer. In hot saute pan add mussels, 1/2 tbsp. chopped garlic, 1/2 cup wine, 1/2 cup clam juice and cover. Cook mussels till all shells have opened. Drain in a colander and keep all remaining liquid. Repeat process with clams. Once drained remove clams and mussels from shells and set aside. Throw away any unopened shells. Strain mussel and clam juice and add to tomato sauce along with lemon zest.
Season and sear scallops in hot pan for 30 secs. each side. Remove and drain on kitchen paper. Once removed, season and sear shrimp in same hot pan for 2 mins. each side. Add all seafood to tomato sauce and simmer for 20 mins. on medium low heat. Stir all ingredients to coat with sauce. Add chopped basil and taste for seasoning.
This is a great recipe to make and serve family style with a few friends.

NOTE: Video demo on YouTube

Tip: When buying shellfish always make sure the shells are closed to make sure they're not only fresh but more importantly alive!

THANKSGIVING FROM AN IRISHMAN

2007-11-24T13:08:00.000-08:00

OK I get it. I see why it's all about eating, drinking and eating more and drinking more (if you've any room left) and of course family and all that. For me it's the same as Christmas. I usually work for Thanksgiving 'cause well, it's an American holiday but this year I finally got to enjoy the festivities instead of working them. And you'd better believe I had seconds!
I'm sure you already know the history behind it all, well if you're from here you do, so I won't go into it as I'll probably mess it up anyway. We got the nod to go to a killer feast at my friends Kelly and Van's house. What a spread. There was 27 of us and I'd say the majority were from from the South and these southerners meant business in the kitchen. Everything was made from scratch. BTW Kelly's also a chef.
Let me tell you what we had: a 35lb. smoked sucking pig, deep fried and roasted turkey, oyster and cornbread dressing (that's stuffing if you're not from here, new to me too), homemade green bean casserole, rice consomme, creamed corn, stuffed mirlitons, potato yeast rolls w/ honey butter, gravy, cranberry sauce and other bits and pieces like a grape salad thing with brown sugar, not sure about that one. A lot of this was new to me but man was it good. Even down to the desserts--homemade pecan pie, pumpkin gooey bars, pumpkin banana torte, pumpkin cheesecake, choc. chip bundt cake, ginger pumpkin cake and as Kelly pointed out, a dreamwhip pie which I apparently shovelled in my mouth.Won't see that everyday!

Myself and Kelly
Great day-lots of food and drink, hit the scratcher early (that's bed for you who don't speak Irish!) I'm going to try one of these recipes soon so keep checking back!

FRESH BAKED APPLE TART

2007-11-20T16:22:00.000-08:00

One of the best memories I have growing up was when we'd get a phone call from our neighbor asking us (myself and my older sister) in for some apple tart. She was an elderly lady, loved us, as her kids were all "growed up". We knew the routine and played it well. She made different tarts and crumbles every week. Apple, rhubarb, berries the lot. We could smell them in the oven from our house and would be casually hanging around the phone. The call always came and man you never saw two kids run faster. I was probably no more than 8 or 9 but can remember it vividly. I'm not really big into desserts but show me an apple tart and ice cream, gone.

There are so many recipes out there for various pies, tarts, crumbles that I decided to focus more on the filling than the pastry. You can buy good quality tart shells in most stores. I was in Wholefoods yesterday and got one. A lot of people don't want the hassle of making a pie crust so these are perfect.

1 9 inch pie crust
Pre-heat oven 375 degrees
Filling Recipe:
5 medium apples - sliced (Arkansas black, Fuji, Gala, Granny Smith)
2 tbsp. unsalted butter
2 tbsp. honey/agave
3/4 tsp. cinnamon
1/4 tsp. allspice
I used the Arkansas Black apples which I came across at the farmers market the other day. Crisp and sweet. You should look for a firm variety such as those above so they don't break down too much when cooking and hold their shape better. The Granny smiths will need more sweetening than the others so taste them and decide for yourself.

If using a pre-made pie crust, par bake it for 20 mins. and let cool. Halve, core and slice your apples to 1/4 inch thickness. Place them in a bowl of lemon water to prevent them from turning brown. In large saute pan over medium-low heat melt the butter. Once it begins to foam add your honey and stir for 30 sec. Add the sliced apples, cinnamon and allspice and coat gently. Cook for 3-4 mins. till the apples begin to soften. Set aside to cool. Once ready lay filling gently into tart shell.
Press down the apples to as to fill the whole tart. Bake for 25 mins.
Once ready, let cool.
Serving suggestion: Fresh raspberry sauce.

Roast Turkey Breast w/ Cranberry Orange Relish

2007-11-15T08:29:00.000-08:00

For most people the holidays are all about eating, drinking and usually lots of leftovers especially turkey. We end up having turkey sandwiches out the ying yang for days afterwards. I bet a lot of you are only interested in white or breast meat, or maybe you're only having a few people round so here's a recipe just for you.
Some stores offer just the turkey breasts so you don't have to buy the whole turkey. This is great for smaller portions and cuts the cooking time so you won't be up at the crack of dawn to get the bird in the oven. Regardless of meat size, I always brine my turkey the day before. Brining is soaking the meat in salted water which helps add flavor and keeps the meat moist during roasting. You can add a variety of other ingredients such as spices, herbs, bay leaves or even beer if you like to enhance the flavor. I find that a lot of people when cooking poultry, in particular cook the daylights out of it so they won't poison anyone. It always ends up dry and flaky, not good. Brining also provides a temperature cushion during cooking, so if this is your tendency, brining will help lock in the juices so it won't taste like rubber. Another note on brining is that brined meats tend to cook faster than unbrined meats so keep your eye on the internal temp about 2/3 of the way into your normal cooking time.

BRINING RECIPE:
11/2 lb. organic turkey breast
8 cups water (enough to cover)
1/3 cup kosher salt
3 bay leaves
1/2 tbsp. peppercorns
1 cup fresh herbs (thyme, marjoram, sage)
2 lemons-zested
Dissolve salt in the water. Add remaining ingredients and submerge turkey. Put in fridge overnight. When ready to cook, rinse and pat dry with paper towel.

TURKEY RECIPE:
11/2lb. brined turkey breast
1 lg.carrot-roughly chopped
1 lg.parsnip-roughly chopped
1 med. white onion-roughly chopped
4 cloves garlic- halved
2 tbsp. fresh ginger- roughly chopped

Pre-heat oven to 400 degrees
Mix all vegetables together and lay on roasting pan. These will be used as a base for roasting the turkey which not only prevents the meat from sticking to the pan but are used for the gravy. Lay the seasoned turkey on the vegetables and place in oven. After 15 mins. reduce heat to 350. When cooked internal temp. should be 160 degrees. It took 50 mins. in my oven so keep an eye on it. When done, let rest for 15 mins. before carving.

CRANBERRY ORANGE RELISH
Cranberries are quite bitter so the majority of recipes use sugar when making. It's usually 1:1 water:sugar. I try to avoid sugar as much as possible as there are so many great alternatives. I prefer to use agave nectar which although is a real sugar and has similar properties to many sugars its glycemic index is much lower which makes it less likely to raise blood sugar levels. Agave is 40% sweeter than sugar so you also use less. Check out http://www.allaboutagave.com/ for more info.
Recipe:
1 12 oz. bag cranberries
2/3 cup water
2/3 cup agave or honey
1 tbsp. fresh ginger-chopped
1 med. orange-zested
Place all above into sauce pan and bring to a boil. Once the cranberries start popping reduce the heat and stir until blended, 10 mins. approx. Taste for sweetness (add more agave if needed) and refrigerate. This can be made a day or so in advance.
Yields 3 cups.

BUTTERNUT SQUASH SOUP

2007-11-13T20:22:00.000-08:00

Here we go again. Turkey, mash potatoes, gravy, pies, the lot. A good time by all but we'll pay for it in January (a great time to own a gym with all those new members.) This is a healthy low-fat way to start your meal and will let you have that extra piece of pie.

Butternut squash is a more watery squash and tastes very much like sweet potatoes with a sweet nutty flavor. Typically butter and sugar are used to make this soup but if you know anything about my cooking these are two items rarely used. I prefer adding chopped apple to sweeten or even carrot as I've done today, which also enhances the color of the soup. If you want to vary the flavor you could add 1 tbsp. curry powder as you're sauteing the onions. I often make this for my clients and alter the flavor by adding the apple, curry, nutmeg or even sweet potatoes or parsnips. Don't be afraid to play around and see what you come up with.
Recipe:
4 cups roughly diced & peeled butternut squash
1/2 cup diced onion
1 tbsp. chopped garlic
1 carrot-roughly chopped
5 cups low-sodium chicken/vegetable broth
2 tbsp. olive oil
S&P to taste

Yields 6 cups

Saute the onions on medium heat for 5 mins, no color. Add the chopped garlic and cook for another minute. Add the squash and carrot and continue to cook for 10 mins stirring occasionally. Add the broth and bring to a boil. Once boiling reduce to a simmer until vegetables are tender, 30 mins. approx. In a blender, puree until smooth and season to taste. Easy as that. To make it even easier you can purchase already peeled squash and then all you have to do is chop. This is great to make in advance and even freeze if need be.

THE PEACOCK WENT GREEN

2007-11-10T19:48:00.000-08:00

Unless you've been living under a rock you've probably noticed NBC went Green this past week. Every program was dedicated to being Eco-Conscious, from the Today Show to the soaps and into prime time. I consider myself a pretty active green guy. I recycle, I dry my clothes on the line, I've changed my light bulbs and I always try to turn off lights even in hotels. But I was amazed at all the stuff I didn't know. Where do you start?

Water. For washing dishes, hands and food we should be using a pencil thin trickle of water (easier said than done.) And for clothes, use cold water to wash both whites and darks, which won’t waste 35 gallons of hot water to do each load of laundry. Drink tap water if it won't kill you (literally) or invest in filter options. The less plastic bottles the better. That goes for soap as well. It makes sense that bar soaps are better for the environment than body washes and hand washes. It just took someone pointing it out for it to sink in! No pun intended.

Unplug. We should all know by now to unplug, meaning don't leave the plug in the power source when our cell phones, ipods & cameras are fully charged but what about computers? To quote iVillage.com, set your computer to go into sleep mode when it's not in use, and shut it off each night. Shutting down your system every night will help save energy and also prolong the life of your computer (it’s actually better for your computer than leaving it on). As a next step, adjust your settings so that your screen goes dark when you're not using your computer. Screen savers prevent your computer from going into sleep mode and (contrary to popular belief) are not needed to preserve your screen. You can find your computer's sleep settings and energy management settings in your System Preferences.

Food. Buy local for so many reasons. You've probably noticed I'm into going to farmers' markets which is a great resource for not only supporting local farmers and vendors but it's actually quite interesting speaking to them and finding out some info on their products. It's pretty good people watching too, especially around here. What about paper vs. plastic? The jury is still out on this one. Read the full article on msnbc's site but here's the short story: Trees make paper, oil barrels create plastic. To make paper bags creates 70% more air pollution than plastic, but plastic bags create 4x's the solid waste and can last up to a 1,000 years. So what's the right choice? Bring your own bags, cloth or canvas or reuse any bags. Here's a good question though...what is the best choice for picking up dog crap? Many of us reuse the plastic grocery bags for this purpose but if they end up in land fills for years and years, what's a green fingered man to do? Think I answered my own question with just a minute of Google: PoopBags.com and BioBagUSA.com. They've thought of everything!

Fitness. Kudos to The Biggest Loser advocating eating healthy organic food and for turning off the power to the gym machines. If you're lucky enough to live in a good climate, get your ass outdoors! This is a good one though--did you know you can recyle your athletic shoes? Nike will recycle any brand of athletic shoe through its Reuse-a-Shoe program. (Get details on the Nike Web site.) The company processes and recycles the footwear to make sports surfaces for basketball courts, tennis courts, running tracks and playgrounds. Right now they’re collecting shoes to make athletic surfaces for New Orleans to help bring youth sports back to the city as it rebuilds. To date, about 20 million pairs of athletic shoes worldwide have been recycled through the Reuse-A-Shoe program. It's an amazing program that needs a mention.

Just some food for thought but important none the less. Guess you could call me the Healthy-Tree hugging-Green Irishman.

KETTLEBELLS

2007-11-06T18:51:00.000-08:00

Ever since I got into sports and fitness I've been interested in looking at all types of exercise techniques. Along with all the fad diets that are on the market, most of which are quick fixes, there are a lot of trendy or "in" training techniques as well. Don't get me wrong if you need to dance around a pole for or go to a boot camp and have some guy scream at you to get you moving, I'm all for it. Whatever works as long as you're out doing something.
There are a lot of trainers out there who use a variety of methods to help you loose weight or build muscle. I was talking with one of my neighbors last night who's a personal trainer (there's a lot of them here in LA) who trains his clients using only kettlebells. I've seen these in my own gym but not too many people use them or probably know how to. Though it looks pretty easy it definitely takes some training.
A kettlebell is a cast iron weight which looks like a cannonball with a handle. It's an ancient Russian exercise tool that dates back to 1704. They're measured in 'poods'. A pood is an old Russian weight measure which equals 16kg or 35 lbs approx. Kettlebell training provides a great total body workout that improves strength as well as flexibility. It's a proven technique that's stood the test of time, not bad for a cannonball with a handle.

FISH 'N' CHIPS

2007-11-02T12:37:00.000-07:00

After we got back from Ireland a couple months ago having had our fair share of fish 'n' chips, which I love by the way especially after a few beers, I had an idea. I wanted to come up with my healthy and tasty version of this classic. So I did.
When deciding what fish to use always go for a firm variety such as halibut, cod, or sea bass. In terms of the way you cook it, not only do I like the look of grilling but it's obviously the healthiest choice. You can bake it or even fry it if you want. If you choose the latter, I suggest shallow frying instead of deep frying for healthier results and use canola oil instead of vegetable oil in a shallow saute pan.

Grilled Fish'n'Chips:

1 x 4oz Wild Pacific Halibut
1 x medium sweet potato
2 x tbsp. olive oil
1/2 x tsp. garlic-minced
S&P to taste
lemon wedge
Condiments - ketchup, tarter sauce, malt vinegar

Preheat oven to 400 degrees
Begin by cutting the sweet potato in half lenghtwise and then into quarters. In a bowl toss potatoes with 1 tbsp. olive oil, S&P, garlic and even chili flakes if desired. Once oven is hot bake on middle shelf, approx. 20 minutes or 'til tender. If you're not sure if they're ready, don't be afraid, taste it! Be sure you don't put them on the bottom shelf or it'll burn the underside and be raw inside. Once they're cooking, sear seasoned fish in hot pan 'til golden on both sides, approx. 2-3 mins. This not only gives it a nice look but will help keep the fish moist while it's cooking. Pop it in oven for about 6 mins or until firm to the touch.
Let the fish rest for a minute or so when it comes out so all the juices won't run out of it when you cut into it. You can serve this as is or have some broccoli or green beans with it, it's up to your inner chef. Of course if you just want a snack or have some friends coming over, make a batch of the fries and dig in! I think this is about as easy as it gets when it comes to cooking. Simple, fresh, delicious and healthy!

Fitness and The Flash

2007-10-30T18:12:00.000-07:00

When you read the title of this book, Fit and Sexy for Life: The hormone free plan for staying slim, strong and fabulous in your 40's, 50's, and beyond, I'm obviously the authority on the subject. Everybody knows you come to a 30 something guy for the insider info. I've all the answers, clearly...or maybe I just make a good salad!
Kathy and I worked together on the Body-for-LIFE program last year. She's well known in her field as one of the best authorities on health and fitness. When she told me she was writing another book and asked me for some recipes I was more than willing to oblige. Those featured include:
Ginger lime shrimp salad
Niscoise salad w/ seared ahi tuna
Grilled chicken & onion pizza
Homemade turkey burger w/ asian slaw
Cajun salmon salad w/ arugula mixed greens
Although Kathy's book deals with health and fitness related issues aimed primarily at menopausal women, diet is as important. I don't use the word 'diet' in terms of losing weight but as a lifestyle centered around eating healthy nutritious meals that fuel the body. Kathy and I agreed on this fundamental issue and that's how I ended up contributing to her book. The end result is great and the recipes are accessible to everyone.

ANOTHER FRIDAY DINNER

2007-10-25T11:43:00.000-07:00

HEIRLOOM TOMATOES
I got a comment from John who asked for suggestions for heirloom tomatoes, apart from eating them as they are. Since they're still in season right now, I wanted to find out a bit more about them so I headed over to another farmers market yesterday to get the scoop. Apparently there are over 4,000 varieties available worldwide from Greece to Italy to the US, New Zealand and on to Russia. I shit you not. I thought there was only around 400. Heirlooms are open-pollinated, which means the flowers are pollinated by wind or insects. This also means you can save the seeds and they'll produce the next year. Heirloom tomatoes are bred for taste not appearance, which you probably noticed if you've seen some of them. We see the first batch get to the markets around March when the season begins. I got some mixed opinions as to when the season's finished up but it's somewhere between November and January, either way we've got a couple more months to go. The main reason why the season is getting longer is because of global climate change, which as we know affects more than just our tomatoes, but that's a different story altogether.

I came up with a few suggestions other than the usual tomato, mozzarella and basil salad:
Homemade heirloom gazpacho (use different colored tomatoes)
Orzo w/ blistered grape heirlooms, fresh herbs (parsley, mint), mozzarella
BAKED COUS-COUS STUFFED HEIRLOOM
Recipe below Serving suggestion: Pair with grilled paprika dusted tofu and asparagus
4 servings
4 x medium heirloom tomatoes (not too ripe and vary colors for presentation)
2/3 x cup un-cooked cous-cous (2 cups cooked)
1 x cup water or broth (low sodium preferably) I like to control who much salt I use
1 x tsp. salt
1 x lemon, zested
1/2 x red onion, fine dice
1/2 x red pepper, fine dice
2 x tbsp. olive oil
1 x tbsp. fresh basil,chopped
1 x tbsp. fresh parsley, chopped
1 x tbsp. kalamata olives,chopped
2 x tbsp. feta cheese
S&P to taste
Pre-heat oven to 350 degrees.
Begin by bringing your salted broth or water to a boil and once ready add cous-cous, cover and remove from heat for allotted cooking time per instructions on box. Make sure you check it so it won't overcook. Saute the onion and peppers in olive oil on medium heat not getting too much color. Once ready set aside in mixing bowl.
Meanwhile, cut tops off your tomatoes and carefully scoop out the center. Keep the insides. Chop and add to your onion pepper mixture. TIP: You can do this ahead of time and keep them in the fridge. I suggest putting some paper towel in the cavity to soak up some of the juice.
Once everything is ready, carefully using a fork, mix your ingredients together. Taste and adjust seasoning as preferred. Gently fill each tomato with your mixture and bake covered for 20-30 minutes. Because all heirlooms are different, the cooking time may vary so when the tomato is soft to the touch you're ready.
You can serve this with any entree or even as an appetizer. Enjoy!

Spuds and lots of them!

2007-10-22T12:39:00.000-07:00

Surprise, surprise an Irish guy talking about potatoes. Who'd have thought?
I was at the Santa Monica Farmers market yesterday and met a friend of mine, Denis who works for Weiser Farms. They produce some great sustainable root vegetables, potatoes, carrots, onions.
They have about 10 different varieties all of which have distinct qualities. If you're looking for a mashing potato for instance, the German Butterball is the best along with the French fingerling. A lot of the fingerling varieties are great for roasting as you can roast them whole and they look and taste great. The fingerling potatoes are generally more expensive though, as they have to be hand picked. Check out the Purple Peruvian fingerling and the All Blue for something a little different. Although not related they're similar in color and texture and look great. Sometimes when I do buffets I roast a few different varieties of fingerlings which look brilliant together. I like to keep it simple, especially with great ingredients, just olive oil, S&P and garlic and they're delicious.
The great thing about going to these farmers markets is that the vendors love to talk about their products and it's a great place to learn and see new varieties.
At least we don't have to worry about parking!

BURN BABY BURN!

2007-10-19T13:17:00.000-07:00

After landing in the States I tried my luck in Santa Monica, where I joined a gym so I wouldn't look totally ridiculous in my speedos. Though I've since moved to a different gym, I kept in contact with a couple of the trainers.
Fast forward a couple of years.
Returning from a holiday in Ireland, where we ate and drank our way through the countryside, we headed home with bloated faces and spare tires. Knowing we are going to do it again for Christmas, the wife decided she needed help (and not my nagging loving kind) so I suggested she try fatburn.com, a program designed by one of the trainers I knew from the old gym. This is a website that shows the relationship between calorie intake and excercise. She took the reins and to my surprise, has become addicted to her computer, entering her food intake even a day in advance to see if she should have that extra glass o'wine. NUTS! It has been an eye opening experience for both of us---are you aware how many calories are in your Baja Fresh burrito?!
Last weekend we were on the 3rd St.Promenade in Santa Monica and noticed a large banner hanging above the McDonalds sign reading, BURN FITNESS. What the...? We connected the dots and decided to go in for a gander. This was the brainchild of Tom Williams, the creator of fatburn.com, who was one of the trainers at my old gym. It was shit-hot. Located on the 4th and 5th floors overlooking the Promenade, it has hardwood floors, top of the line equipment complete with cable televisions installed on all the cardio machines (my wife's favorite), computer access to check your email AND FREE subscription to fatburn.com. Impressive AND affordable! At least if you walk through these golden arches your speedos will fit!

FRIDAY DINNER

2007-10-19T10:18:00.000-07:00

CHICKEN CACCIATORE
4-6 Servings

3x 8 oz skinless grass fed or organic chicken breasts
1x med red onion, thinly sliced
1x red pepper, thinly sliced
1x green pepper, thinly sliced
2x small garlic cloves, minced (smashed)
1/4 tsp. red pepper flakes (or as much as you can handle)
1x 28 oz. tin chopped tomatoes
1x lemon, zested or grated
32 oz. (aka 4 cups/1 qt) chicken broth
1x glass white wine (whatever you're drinking)
2x tbsp olive oil
salt & pepper to taste
1x bay leaf
1x bouquet garni of oregano & thyme
(fresh herbs stacked together, tied with string)

In large pot, saute onions and peppers in two tablespoons of olive oil over med-low heat for 5 minutes. Add minced garlic, sautee for 1 minute. Add chopped tomatoes, chili flakes, herbs, bay leaf and broth. Bring to a boil.
Meanwhile, cut chicken breast in half. Season with salt & pepper. Sear until golden in saute pan over high heat. Add to sauce. Once removed, add wine to same saute pan and cook for 30 seconds and add to sauce. Once liquid has come to a boil, reduce heat to a simmer. Partially cover with lid and cook until chicken is very tender (falling apart), approx. 1-1 1/4 hours. Stir in lemon zest and S&P to taste.

TIPS: If on a calorie controlled diet, omit wine.
For all of you veggies, I tried the recipe with seitan and to my surprise it worked, though I'd recommend cooking it for longer to absorb the flavor.

Whenever possible use Organic ingredients, particularly with meat and dairy products.

Body-for-LIFE Expo Featuring GAVAN MURPHY

2007-10-19T10:04:00.000-07:00