La Fête Nationale

This week marks another independence, for our friends in France. It is just one more reason for us to pop open a good chilled rosé with friends and say Santé.

   

Bastille Day History Cliff Notes.

 The storming of the Bastille on July 14, 1789 has been commemorated in France for more than a century. Paris was in a state of high agitation in the early months of the French revolution. In Spring 1789, the Estates-General refused to dissolve, transforming itself instead into a constituent National Assembly. In July, King Louis XVI called in fresh troops and dismissed his popular Minister, Necker. On the morning of July 14 the people of Paris seized weapons from the armory at the Invalides and then marched in the direction of an ancient Royal fortress, the Bastille.

Let's honor the French in celebrating and enjoy time with family and friends with a picnic. As an honorary member of the Vatel Club I’ve attended wonderful picnics with hundreds of French chefs. These were exquisite menus beyond the typical picnic fare; including pate, cheeses, crusty bread, lobster, duck, petit fours and plenty of French wine.

Here are some simple ideas for your Bastille Day menu celebration; crusty baguette with smoked ham and brie, a thermos of chilled potato chive soup, French Champagne or Cote du Rhone, rose and finish with sweet crepes and éclairs.

Patio Fiesta

This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. And, many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music mark the occasion to preserve & educate the public of its historical significance and culture.

Make any day a fiesta on your patio with a few easy steps and don’t be afraid to use vibrant colors. There is more to having fun than hanging a piñata!

-       Use terra cotta planters filled with pants such as begonias, dahlias, begonias, nasturtiums, and sunflowers

-       Cushions, throws, tablecloths, and napkins of hot yellow, turquoise green, and burnt orange

-       Set flower pots on tables with traditional herbs used in Mexican cooking like Cilantro, oregano, and peppermint

-       Serve foods and beverages on plates and glassware with bold bright colors

-       Hang out door lighting for mood

-       Turn up the volume and spin Maraichi and Latin music

-       Set up a hot sauce and salsa station

Get recipes for patio entertaining:

Posole

Barbecue Burrito

Chocolate con Plátanos Quesadilla

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Front Runner

As April winds down—let's look ahead to May, it's a busy month for celebrating. This is what's on the celebration calendar: there's Cinco de Mayo neck-n-neck this weekend with the 141st running of the Kentucky Derby—the popular Benedictine Sandwich as the front runner; before wrapping up the following Sunday with the grand finale, Mother's Day. 

To keep your entertaining true to form, here's a traditional Derby Day classic, invented by Jennie Benedict in the 19th century, The Benedictine Sandwich. This sandwich is to Churchill Downs as the Pimento Sandwich is to the Masters; and is one that John Montagu (The 4th Earl of Sandwich) would still be proud to eat.

To Make a Benedictine Sandwich:

In a food processor - mix 1 package softened cream cheese with 2 Tablespoons finely chopped watercress, 1/4 of a finely chopped Vidalia onion, 2 Tablespoons of olive oil mayo, a shot of hot sauce, and a pinch of sea salt. Pulse all ingredients until just blended smooth. Fold in 1 large peeled, seeded and finely chopped English cucumber. Spread cuke filling on thinly sliced white sandwich bread. Trim crusts, if desired. 

Wash down with a cool Mint Julep!

My Mint Julep Recipe

It's easy to make with only four ingredients; Bourbon Whiskey, mint, crushed ice and sugar. Simply muddle/pestle the sugar and mint; to release the oils in the mint, Add ice to top off highball glass, top with Bourbon. Traditionally served in silver cup with a straw. Hat, optional.

BTW: Each year, almost 120,000 Early Times Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack.

Typical Pub Lunch

There is so much more to celebrating St. Pat's Day than Corn Beef & Cabbage or Colcannon at a Typical Pub Lunch. Watch the TV Segment: and see why I keep returning to Ireland time after time, it's the people, places and stories. 

Here I am pulling a pint, which takes patience... about 3 minutes. Mike, the 3rd generation owner of the Collin's Pub in Adare, shows me the ropes.

Pulling a Pint in Adare at Colllin's.

Travel TV Segment: Adare, Ireland Pub Lunch

Lamb Shanks and Potatoes

Braising adapts so well to outdoor cooking, especially this time of year when you won't have to stand over the grill 'on watch' flipping the fish or steak at just the right moment. Braising on the grill allows you to kick back and walk away while a dish such as lamb shanks cook - low and slow. Just brown the lamb shanks on the grill, and continue with the recipe; cooking as directed in a heatproof casserole pot or finish braising the lamb shanks in a slow cooker. 

A trip to Ireland is not complete without at least visiting a local pub and hearing a tale or two, listening to local music, and of course the local cusine. In addition to famous irish breakfasts that are second to none the seafood of Bantry, or the lamb of Connemara with a natural thyme, sage and rosemary flavor.    

Noteworthy: Ireland's world famous Connemara Lamb

The Connemara region in Ireland is world renowned for its mystical beauty, rolling valleys, hills and lakes. This region is often shrouded by the moist mists of the North Atlantic which enhances its spectacular beauty and aids in the growth of its many wild herbs, grasses, heathers and wild flowers all of which are part and parcel of the stable diet of Connemara Lamb. 

Lá Fhéile Pádraig, Gaelic for Saint Patrick's Day and in honor this month's celebration—Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!

Lamb Shanks and Potatoes

Recipe by George Hirsch | Makes four servings 

George Hirsch Living it UP! TV series  | chefgeorgehirsch.com 

4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup peas, frozen
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
2 cups mashed potatoes

Preheat large saucepan.

Add olive oil and brown meat on all sides.  Add onions, garlic, carrots, celery and cook until light brown.  

Add vinegar and reduce for two minutes.  Add tomato sauce, broth, rosemary and thyme.  Cover and cook meat for two hours at a gentle simmer.  

The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.  

Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy smashed potatoes.

Smashed Potatoes Recipe, CLICK HERE.