Stir Up A St. Patrick's Day Feast
On St. Patrick's Day, you don't need the luck of the Irish to make a great meal - just the right ingredients and a touch of Flay. Early Show, Chef Bobby Flay prepares a traditional Irish feast.
To add a special flair, Flay pairs the sweet and the sour (honey and red wine vinegar). He incorporates mustard and caraway seeds, reminiscent of the corned beef sandwiches on rye bread his mother would prepare. He also uses Napa cabbage to create some "green food." Here are the recipes.
Caraway And Fennel Crusted Loin of Lamb
With Mustard Sauce
(Serves 4)
3 tablespoons caraway seeds
3 tablespoons fennel seeds
Salt and freshly ground pepper
3 tablespoons olive oil
1 lamb loin, about 2 pounds
2 shallots, finely sliced
1 cup dry red wine
3 cups chicken stock
2 tablespoons whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons thinly sliced fresh mint
1. Preheat oven to 400 degrees Fahrenheit. Place seeds in a coffee grinder and grind to a powder. Place mixture on a plate. Season loin with salt and pepper to taste and dredge on all sides with spice mixture. Heat oil in a medium skillet over high heat until almost smoking. Sear lamb on all sides until golden brown. Transfer lamb to oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.
2. Place skillet on stove over high heat. Remove all but 2 tablespoons of the fat. Add shallots and cook until soft. Add wine and cook until reduced by three-quarters. Add stock and cook until reduced by half. Whisk in mustards and season with salt and pepper to taste. Remove from heat and stir in mint.
Braised Napa Cabbage
With Red Wine Vinegar And Mint
(Serves 4)
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Salt and freshly ground pepper
2 tablespoons fresh mint, thinly sliced
Preheat oven to 400 degrees Fahrenheit. Place cabbage in a roasting pan, stir in the vinegar, honey and chicken stock, and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint.
Yukon Gold Mashed Potatoes
With "Isle of Green" Garlic Butter
(Serves 4)
Green Garlic Butter
1 stick unsalted butter, slightly softened
6 cloves garlic, finely chopped
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
Salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and quartered
1 cup heavy cream
Salt and freshly ground pepper
1. Place the butter, garlic and herbs in a food processor and process until smooth. Season with salt and pepper.
2. Place the potatoes in a large saucepan, cover with cold water and add 2 tablespoons of salt. Bring to a boil and cook until soft. Drain well and place back in the pan over low eat. Add the cream and green garlic butter and mash until smooth. Season with salt and pepper to taste.