Tuesday, September 18, 2018

Save The Date - 10/26/18 "Slainte" Pop Up Restaurant



October 26, 2018

Slainte Pop Up Restaurant Menu

Amuse Bouche
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Smoked Duck Cornetto with Lavender Rhubarb Jam
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Starter
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Guinness Cured Irish Salmon atop of Soda Bread Crostini with Kerry Gold Horseradish Spread
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Soup
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Irish Potato Vichyssoise with Fried Leak, Chive Oil, and Salmon Roe
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Palate Cleanser
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Gunpowder Irish Gin Granita with Edible Flowers
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Entrée
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Herb Crusted Rack of Lamb with Mint Salsa Verde
Pea Puree with Roasted Shallots, Roasted Gem Lettuce, and Irish Cheddar Potato Scallion Croquette
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Dessert
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Warm Irish Rice Pudding with Raspberry Coulis and Chocolate Nibs
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$89.99  pp
including Gratuity
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Come and Experience the Food and Soul of Ireland from Chef Stephen Martin's Summer Experience in the Emerald Isle 

Location - Pilot Works -Dallas

October 26, 2018 

7.00pm



11830 Webb Chapel Rd #1200, Dallas, TX 75234



Seating is Limited

Please RSVP to 469.450.1814 or Email us at order@gogourmetcatering.com


www.gogourmetcatering.com









Thursday, August 30, 2018

Dingle and Inch





Dingle and Inch sounds like some new Disease, but it fact it is two lovely places outside the Ring of Kerry hugging the Atlantic Coast.  You can take the plethora of tour buses to this area if driving on the left, down terrifying narrow roads unnerves you or you can do like me and risk life and limb to do it myself. 

First stop was Inch beach. It is a lovely long beach that is soft on the feet but firm enough for cars to drive on it.  I think I am most definitely wrong, but Chariot's of Fire could have been filmed here.  I can envision the timeless scene as the men of British Olympic team waded through the surf like Greek Gods as they trained for the Summer Olympics.  Though on the chilly side, it was so peaceful and serene you barely noticed the briskness.   It was one of my favorite beaches I have been to in the British Isles. It was unspoiled and surrounded by marvelous hills that sprsng from the water.

We had a lovely walk along the beach and breathed in the salty sea air.  Not much does better for the soul than this.

Just down the coastline is the town of Dingle.  It is a well known tourist town but not too touristy if you know what I a mean.  They had a Michelin starred restaurant I wanted to eat at, but found it was bloody closed for lunch, even though they were purportedly open.  Very disappointing.  So we did what we always do when we have no clue where to eat; ask a local.





Irish Herb Crusted Lamb with Mint Salsa Verde

This dish will be featured in my "Pop Up "Slainte" Restaurant.  This recipe is not scientific so measurements are not exact.  It is to taste...

- Rack of Lamb preferably Irish (New Zealand, Welsh, English or Australian Lamb also fine)
- Season with Salt and Pepper and smear Chops in a Dijon Mustard
- Bread Crumbs- A cup or two pulsed finely in food processor
- Add Chopped Parsley, Chives, Salt Pepper and Lemon Zest
-  Combine ingredients and toast in nonstick pan with a 4-6 oz butter
-When the butter is incorporated and the bread crumb mixture begins to smell toasty remove to cool
-After cooling, pack mixture around the lamb chops and let rest
-Preheat oven to 400 degrees

Salsa Verde
- Chop equals amounts of parsley, basil, mint, chives and tarragon (about 1/2 a cup each)
- Take Jalapeno or Serrano pepper and remove seeds and finely mince.            - Zest a 1/4 cup of lemons
- Open a small Anchovies tin and place all ingredients in Blender
- Add 1/3 Cup of Lemon Juice
 - Blend ingredients 
Drizzle XV Olive Oil into blender until a nice sauce is formed
- Taste for more acidity, salt or pepper, or more XV Olive Oil 
Leave at room temperature

Place Herb Crusted Lamb in Oven in roasting pan - top rack preferably
Cook for around 20 mins until internal temperature reaches between 125-129 degrees.  Remove from oven.  Let rest for 5 minutes.  Cut chops two chops per portion.  Arrange on plate and serve Salsa Verde next to Lamb Chops

Bon Appetit 

 

Sunday, August 19, 2018

Killarney

 

Put this place on your bucket list.  You will thank me later.  On the West Coast of Ireland is the County Kerry.  Killarney and Dingle and other lovely towns that reside around what is know as the Ring of Kerry.  An an interesting fact I came across.  You will notice many towns begin with 'KIL".  Well in Gaelic that means church.  So each town with that name has a church in it! 

It's unspoiled nature, babbling streams, beautiful valleys and soaring landscape make it in my eye's mind,the Irish Garden of Eden. You breathe the air and you are intoxicated.   If you are keeping up with the blog you probably know I have a thing for Irish butter, well this is the place a lot of it is produced.  You will see it even in some finer grocery markets in the states, Kerry Gold.  You can see why the food taste so bloody good.  Take a look at what the cows and the sheep are eating.  Some of earth's finest vegetation!



We started off the morning at the Killarney Park Hotel, in the heart of the city center. 

It is a wonderful hotel with lovely rooms, great staff and of course great food.  It is also very accommodating to the American tourist which is another huge plus for the hotel. We had a long day ahead of us so we stocked up on a big breakfast in the handsome dining room.




I tried the local smoked salmon and the delicious Kerry buttered scrambled eggs.  My daughter had an oldie but a goody.   Two soft boiled eggs with soldier toast points.  A classic staple from my youth.  We also engaged in their freshly baked loaves of bread and the Kerry butter as well the traditional Irish breakfast staples of black and white pudding and Irish rashers.  We stuffed our selves silly and were now ready to begin the day's journey!

We took a horse carriage ride through The Dunloe Pass,  Our horse, Betty was an old lady and didn't quite seem to be in the mood to haul or Texas asses through the pass.  At a few points we had to do some serious incline walking because Betty just couldn't do it.



Even though we had the slowest horse in the group, we didn't mind. It gave us more time to enjoy the stunning scenery.  We went up the Dunloe pass, which is very narrow and windy.  This was not for the faint of heart.  There were quite a few times we had to veer off to allow a car to nestle by us.  The ride took a few hours and then we were taken to Muckross lake where we took a motor boat back towards Killarney and Ross Castle.  It was quite an amazing day and found it a great way to see the beauty of County Kerry.

We were quite hungry when we arrived back at the hotel.  So we decided to eat at the hotel.  We were in for a real treat.


I am sorry to do this to you, but take a look at this above and don't tell me this doesn't look amazing.  Local caught lobster with truffled Kerry drawn butter, rocket and Shaved Parmesan salad with the tastiest Irish chips.  OMG!!!! Amazing...








Friday, August 17, 2018

Guinness Cured Salmon

Image may contain: food
Guinness Cured Salmon
Whole Side of Irish or Atlantic Salmon
Cup of Salt 
1/2 Cup Sugar
1/4 Cup Toasted Coriander
1/2 Cup of Fresh Dill Chopped
Chopped Cup of Lemon and Lime Rinds
Cup of Fresh Lemon and Lime Juice
Bottle of Guinness Stout
Place in Pan - Mix Ingredients Together And Cover the Salmon in the Mixture - Get Dirty with It
Cover with Plastic Wrap - Leave in Fridge for 24 hours
Flip Salmon Over and Smother Ingredients Over It
Set Aside for Another 24 Hours in Fridge
After 48 Hours Rinse of Salt Mixture and Thinly Slice
Bon Appetite!


Saturday, August 11, 2018

Wish I Could Share

 

Let me tell you if you haven't made my Guinness Soda Bread you are missing out.  Too lazy to make, I will have some for you at my pop up Irish Restaurant in October!

Monday, August 6, 2018

Side Trek


Traveling is like life.  You make plans and then life or chance changes your path.  Before we left the beautiful Kildare county, we ran into a lovely lady on the grounds of the K Club.  We struck up a conversation and I mentioned I was a chef in Dallas.  She had visited Dallas the year prior to meet her friends.  So our conversation lasted with so much common ground.  She was absolutely lovely and very friendly.  We talked about why we came to Ireland for a food tour and discover my culinary roots.  We talked about our itinerary and that we were going to Killarney the next day to discover the food on the west coast of Ireland.  She said we must first detour and go to Cork and visit the English Market.  It was a must see for someone like myself that thinks 24/7 about food. I didn't know about it, actually never heard about.  She explained it is situated in the heart of Cork City.  It is a roofed market and has been trading since 1788.  It was developed and is still owned by the Cork City Council. It is the oldest municipal market of it's kind in the world. I was sold.  Family we are off to Cork!

 Cork is located on the southwest coast of Ireland.  It is connected to the sea by Cork Harbor and the lovely River Lee flows through its city center.  It is a university town and also a large sea port brimming with activity.  The drive from Kildare was about three hours.  The roads were never busy and the emerald landscape never tired.  It was the easiest car trip I had ever made and quite possibly the most enjoyable.  Finding the English Market was a bit of a struggle.  Finding street parking in Cork is a task in futility.  You have to park in one of the large parking garages nestled throughout the city.  That ensures a good walk because they are always located far away from where you need to go.  For us, it wasn't much of a problem.  Exploring a new city is always exhilarating.  Using google maps my son led the way.  We hovered down windy streets.  The city was bustling. At this point we had not been to downtown Dublin so this was the busiest place we had visited.  We finally found the English Market.  It was huge arcade of vendors, selling everything from olives, to local breads and cheeses to Irish saddles of lamb and Irish made sausages.












The vendors were so friendly and informative.  They were so proud of their products and it showed.  Eager to give samples and explain anything you might have a questions about. Would give any consumer great confidence in buying there.  I loved the smell there.  Earthy smells from freshly baked bread, the fresh smell of delicious cut meat, the perfume of fresh produce.  It tickled the senses.  I had been to food halls when I was younger.  There was a fish market in Liverpool we would visit with my grandmother and I always loved the smell of the sea in there and of the smoked fishes.  It was always a delightful treat to visit there.  The English Market brought back those type of memories. Though I wanted to buy the whole market up, we still had a journey to to Killarnery so we got a few artisan pastries.  There wasn't a restaurant in the Hall so we asked one of the vendors where we could grab lunch that utilized the markets provisions.  They directed to a cute restaurant, The Spitjack, that was only a five minute walk away.

 





 The food was really nice, especially the Traditional Irish Porchetta.  So damn good. I am not just saying this to say it, but the food tastes so much better in Ireland, cleaner and healthier tasting.  It doesn't taste like it just cam off a Sysco Food truck.  It taste like it just came from a farm, which in this case it did.  Again the food was simple, but prepared well with not a lot of fuss.  Let the product speak for itself.  



We had one last stroll back and came across of all things The Butter Museum.  We had just missed the beginning of a butter class they were offering but they allowed us back there and we watched the art of butter making.  Again I will emphasize, potatoes and butter.  Ireland does this better than any place else.  I mean who else devotes an entire museum to butter.  Amazing!!!!  We did get to nosh on some of the creamiest and velvety butter one could imagine.  What a perfect way to end our surprise visit to Cork!