Sheet Pan Cashew Chicken

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Ingredients

  • 1/2 cup soy sauce
  • 6 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 red onion, chopped
  • 2 boneless, skinless chicken breasts , cut into pieces
  • 1 cup raw unsalted cashews
  • brown or white rice, for serving
  • toasted sesame seeds, for topping
  • green onions or chives, for topping

Instructions 

  • Preheat the oven to 425 degrees F. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
  • Place the vegetables on the baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 12 to 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
  • After 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews on the sheet as well. Roast again for 12 to 15 minutes, until the chicken is cooked through.
  • Toss everything together on the sheet before serving. Serve over rice and sprinkle with green onions and sesame seeds.

NOTE: Double or triple the sauce. Use half of one batch for the veggies and the other half of one batch for the chicken marinade. In a sauce pan heat up the remaining two batches (using some of the sauce to thicken with corn starch roux) as a thickened sauce to pour over the cashew, rice and chicken.

Irish Pub Lamb Stew

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INGREDIENTS

  • 1 1/2 pounds boneless leg of lamb (I used Lamb Stew Meat, instead of three different cuts)
  • 1 1/2 pounds boneless chuck roast
  • 1 (10-ounce) bone-in lamb shoulder chop
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 medium yellow onions
  • 1 tablespoon vegetable oil
  • 1 cup Guinness Irish Stout
  • 1 large russet potato (about 12 ounces)
  • 2 large carrots
  • 1 large parsnip (optional)
  • 4 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 2 to 3 cups homemade lamb or beef broth, or store-bought low-sodium beef broth
  • 1 pound Yukon Gold potatoes
  • Worcestershire sauce, to taste

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat the oven to 325°F. Meanwhile, cut 1 1/2 pounds boneless leg of lamb and 1 1/2 pounds boneless beef chuck roast into 1-inch pieces, discarding any separable fat from the meat and discarding it. Season the lamb and beef pieces and lamb chop (leave intact) all over with 1 teaspoon kosher salt and 1 teaspoon black pepper. Halve and thinly slice 2 medium onions.
  2. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add one handful of the cut meat and sear until browned all over, about 5 minutes. Transfer to a large bowl and continue browning the remaining meat the same way, reducing the heat if the bits on the bottom of the pot begin to burn. Sear the shoulder chop on both sides until browned, then add to the bowl.
  3. Add the onions to the pot and cook over medium heat, stirring occasionally, until tender and well browned, about 8 minutes. Adjust the heat as needed to prevent the onions from burning. Add 1 cup Guinness Irish Stout and simmer, scraping up the browned bits from the bottom of the pan, until the stout has reduced by half, about 2 minutes. Pour the onion and beer mixture into the bowl with the browned meat and turn off the heat.
  4. Peel 1 large russet potato and cut crosswise into 1/2-inch thick slices. Arrange the slices in a single layer on the bottom of the Dutch oven. Pour the beef, lamb, and onion mixture back into the pot over the potatoes. Do not stir.
  5. Peel 2 large carrots and cut crosswise on a slight diagonal into 1 1/2-inch wide pieces. Peel and coarsely chop 1 large parsnip, if using. Add the carrots, parsnip, 4 fresh thyme sprigs, and 1 bay leaf to the pot. Pour in enough homemade or low-sodium beef broth to just cover everything. Cover and bake until the meat is fairly tender, about 1 1/2 hours.
  6. Peel and cut 1 pound Yukon gold potatoes into 1/2-inch chunks. Remove the pot from the oven. Skim off any fat that has surfaced on the top of the stew and discard. Put the Yukon gold potatoes on top of the stew but don’t stir them in. Cover with the lid slightly ajar. Bake until the meat and potatoes are very tender, about 30 minutes.
  7. Stir the stew gently to break up the potatoes at the bottom of the pot. Remove the shoulder chop bones and break up the chop meat with a fork, if necessary. Discard the bay leaf and thyme stems. Taste and season with Worcestershire sauce, kosher salt, and black pepper as needed. Garnish with additional chopped thyme leaves, if desired.

RECIPE NOTES

Make ahead: The stew is better the next day, so it can be made ahead, cooled, and refrigerated. Rewarm over medium heat.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Meat options: You can make the stew all-beef (skip the shoulder chop) or all-lamb, if preferred.

Irish Brown Bread

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Ingredients

  • 2 cups (10oz, 285g) whole wheat flour
  • 1 cup (5oz, 145g) all purpose flour
  • 1 tablespoon (1/2 oz, 14g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons (1 oz, 30g) unsalted butter at room temp
  • 1 egg
  • 1 1/2 cups (360ml) buttermilk, plus more for brushing

Instructions

  1. Preheat oven to 375°F. Line a 1/2 sheet pan with parchment paper.
  2. In a large bowl, whisk together the whole wheat flour, all purpose flour, sugar, baking powder, salt and baking soda. Add the butter and work in with your fingers until fully incorporated and there are no lumps larger than a pea.
  3. Make a well in the center of the dry ingredients. Combine the egg and buttermilk and pour into the well. Mix gently with a wooden spoon until most of the buttermilk is incorporated. If the dough is very, very dry you can add a little more buttermilk.
  4. Turn onto a floured surface and knead about 15-20 times until combined. Form the dough into a large round ball. Place the dough onto the parchment lined sheet pan and flatten the top a bit.
  5. Using a sharp knife or a single edge razor blade cut a 1/2-3/4″ deep X shape across the top of the loaf. Brush the top of the loaf with buttermilk. Bake for 40-50 minutes until it is golden brown.
  6. To check if it’s done, turn the loaf over and tap the bottom. It should have a hollow sound. You can also use a probe thermometer to check for an internal temperature of about 190°F.

Notes

I use King Arthur whole wheat flour and unbleached all purpose flour.