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.
Over 1.2 billion pounds of potato chips are consumed each year in the US. Maybe that's why National Chip Day will be celebrated on March 14, 2012.
With all the places I have traveled to around the globe there's a spud-of-a-common thread to all those destinations. You could say my common thread is the chip, or crisp, if you are in the UK and parts of the EU. I’ve de-bagged a couple in Greece, flavored with rosemary, very tasty. An interesting twist was the peri-peri version I noshed on in the outback of South Africa. And of course have nibbled on a few, purely for research in the US. Ahem. Sorry, those pre-formed spuds in a can just don't make the cut.
So what makes this the unique link to my travels? The seasoning usually becomes very localized, like ketchup or pickle flavored - a favorite with my friends up in Canada. Mostly, I like them plain-n-simple like the way they were origially made.
The original potato chip recipe was created in Saratoga Springs by another Chef George; George Crum and they were called "Saratoga Chips". It’s said Chef George came up with this crispy thin chip when soggy potatoes kept being returned to the kitchen from a Mr. Vanderbilt. The chip was such a hit they made it on the menu - full time. See sometimes good stuff can come from a flop!
In 1920, Frank Smith was one of the first to season a slice. Smith's crisps were originally packaged with a twist of salt in grease proof paper bags - and sold in London. Smith’s today is known as Walker’s Crisps. Other than salt, the potato chip remained unseasoned until an innovation by Joe "Spud" Murphy, the owner of an Irish crisp company called Tayto, developed a way in the 1950’s to produce the world's first seasoned crisps. Flavors; Cheese & Onion and Salt & Vinegar.
You may be asking, George I thought you only ate healthy? Yes I do, but part of a healthy eating regimen is moderation, not sacrifice. I enjoy a few chips with my healthy hummus dip. I also don't suggest parking in front of the TV with a 6 1/2 gallon can Grandma Utz’s Chips.
My three 'Top Chip' picks:
- Utz has me sold for chips readily available throughout the US.
- Recently, I came across a bag of Tiger Spuds—grown on the East End of Long Island, from Sagaponack's Foster Farm. Tiger Spuds have an earthier fresh potato flavor, and probably grown on the most expensive farm fertile real estate on the planet!
- So what’s my top travelled chip? Without a doubt the original "Cheese and Onion" made by Tayto. My crew introduced me to Taytos when filming in Ireland. It's time to go back, I finished my last bag.
Dip Your Chip:
George's Hummus
Makes four servings | Recipe by Chef George Hirsch
Serve as a dip or spread. Either way, it's a great healthy way to snack!
1 15-ounce can chickpeas, drained
3 cloves Caramelized Garlic (get this recipe)
1 Tablespoon tahini paste (optional)
1 teaspoon cumin
1 teaspoon hot sauce
juice of 1/2 a lemon
3 Tablespoons plain lowfat yogurt
Puree chickpeas in a food processor. Add garlic, tahini, cumin, hot sauce, lemon, and yogurt. Mix all ingredients well. Allow to set for 30 minutes prior to serving.
Tracklement, a term used almost exclusively in Britain; referring to any kind of savoury condiment served with sausages, potatoes and bubble and squeak or Ireland's Colcannon.
UK specialty producer, The Tracklement Company began with their award winning Strong English Mustard in the 1970s as somewhat of a challenge to make the English match of French's Moutarde à l'Ancienne (old-fashioned grainy Dijon mustard). Creator, William Tullberg, initially shared his homemade batches with a local pub and the rest is history. Demand dictated The Wiltshire England based Tracklement Company go full speed ahead into the condiment business for serious. This year will be their 40th anniversary.
So what make's this mustard so special? A local farmer grows the yellow mustard seed for Tracklement only two miles away from the factory. The mustard seed is the highest quality, organic seed. The combined tradition of recipes and handmade techniques ensure the products are as good as homemade.
This strong, hot mustard follows the Victorian tradition of mustard making. Tempered by the judicious use of spices and vinegar, it is great with traditional English food such as hand-raised pork pies and good pork sausages!
It's also excellent with turkey, pork and corned beef.
chefgeorgehirsch.com
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.
This is one topic in Ireland that is as serious as rugby or politics. I asked just about every person I met in Ireland which brand they preferred better, Lyons or Barry's. Barry's seemed to hold the lead during our filming there. But then upon departure at Irish Customs I was told I was bringing home the wrong brand. They preferred Lyons. I can't be swayed, Barry's fan here.
Barry’s Tea has a long established reputation and heritage as Ireland’s leading tea blenders. Barry's teas are selected from the best tea estates in the world, ensuring that you enjoy the perfect cup every time. The teas are sourced from the Assam Valley of India, Kenya and Rwanda, guaranteeing the distinctive Barry’s taste that the Irish have grown to know and love.
One of Ireland's biggest brands, Lyon's Tea is a completely natural product with no additives. These teas are bagged in pyramid style bags, giving the tea leaves more room to infuse, and delivering you a better cup. An ethically sound brand, Lyon's Tea contains a minimum of 50% Rainforest Alliance Certified™ tea - by 2010, the tea in the Original blend will be fully certified, and by 2012, all Lyon's Teas will be.
