Shepherd’s Pie is the perfect way to use leftover roasted meat of any kind and leftover potatoes of any kind. A St. Stephen’s Day pie is made using leftover turkey or ham. A Cumberland pie is a version using breadcrumbs on top instead of potatoes. The English also make a similar dish with fish known as fish pie.
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Shepherd's Pie
This is a savory dish of meat and vegetables topped with a cloud of whipped potatoes that will satisfy the manliest of appetites!
Instructions
Preheat oven to 400 degrees F. Place oil into a sauté pan and set over medium high heat. Add onion and sauté 5 minutes. Add the garlic and stir to combine. Grind the lamb in a food processor and add the lamb to the onion mixture. Salt and pepper to taste. Cook 2 minutes thten add the flour and stir. Add the tomato paste or ketchup, beer, Worcestershire, rosemary, lima beans and stir. Bring the mixture to a boil, reduce heat to low, cover and simmer 10 minutes. Spread mixture into a glass baking dish. Mix potatoes, carrots and half and half in a food processor. Top with potatoes, sealing the edges. Bake for 25 minutes or until the potatoes begin to brown. Cool for 20 minutes before serving.
For the potato topping
Put the potatoes, carrot puree and half and half in a food processor or blender and whip until combined.
Recipe Notes
© Galley Chef All Rights Reserved
Fernand Petiot claimed to have invented Bloody Mary’s in 1921, while working at the New York Bar in Paris, which later became , a frequent Paris hangout for Ernest Hemingway. They are fabulous made with vodka or gin, although my favorite is the gin. Gin adds a little more depth of flavor. People add a myriad of garnished to bloody mary’s. You can put anything in them from pickled asparagus to sushi. In this recipe, I use a slider with an olive and a carrot.
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Bloody Mary's, The Best Ever
This delicious cocktail is perfect for any brunch.
Instructions
Stir everything together in a pitcher except the liquor. Pour 2 ounces of vodka or gin in a glass filled with ice and top with tomato juice mixture. Garnish with your choice of celery stalk, cucumber spears, carrot sticks, olives, miniature sliders or a combination of all of the above.
Recipe Notes
I have found that the type of tomato juice used in this recipe is the key to a really thick and delicious Bloody Mary. Don't use V-8 juice or Clamato juice as it changes the consistency and makes it too watery. The name "Bloody Mary" is associated with a number of historical figures — particularly Queen Mary I of England, who was nicknamed as such in Foxe's Book of Martyrs for attempting to re-establish the Catholic Church in Britain — and fictional women from folklore. Some cocktail aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. However, another argument for the origin of “Bloody Mary”, that the name in English simply arose from “a failure to pronounce the Slav syllables of a drink called Vladimir” gains some credibility from the observation that the customer at Harry’s Bar in Paris for whom Fernand Petiot prepared the drink in 1920 was Vladimir Smirnov, of the Smirnoff vodka family. © Galley Chef All Rights Reserved
These artichokes remind me of the artichokes they serve at Houston’s restaurant. They have lots of great garlic flavor and the remoulade sauce is the perfect balance of rich and tangy.
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ARTICHOKES GRILLED WITH GARLIC AND REMOULADE SAUCE
Artichokes grilled with lot of garlic and a remoulade sauce for dipping are the perfect appetizer, snack or side dish
Instructions
Trim the tops from the artichokes and tips of leaves.
Cut in half lengthwise and remove the choke. Using ¼ of the lemon, squeeze juice onto cut side to prevent browning. Bring a large pot of water to boil. Preheat an outdoor grill. Add artichokes to boiling water and cook until tender, about 15 minutes. Drain well. Squeeze the juice from the remaining lemon into a small bowl. Add the olive oil and garlic. Season with salt and pepper. Brush the artichokes with the garlic oil. Grill the artichokes and baste with oil, turning frequently, until the tips are slightly charred, about 8 minutes. Serve with remoulade sauce.
Whisk all the ingredients for the remoulade sauce together until combined. Makes about 2 ¼ cups.
Recipe Notes
The remoulade sauce is also great on crab cakes or with any fish. © Galley Chef All Rights Reserved
