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Celebrating St. Patrick's Day With Harmons

Our friends at Harmons came in to celebrate St. Patrick's day. Chef Johnny McAdams and Randy Harmon were here cooking up Irish dishes.
Our friends at Harmons came in to celebrate St. Patrick's day. Chef Johnny McAdams and Randy Harmon were here cooking up Irish dishes.

Black Lager Lamb Shanks
4 lamb shanks
2 sweet onions (cut in a wedge)
4 garlic cloves (minced)
10 mini red potatoes (halved)
1 tsp. white pepper
4 carrots (large bios cut)
1 turnip (large dice)
1 Tbs. dry sage
1 tsp. nutmeg
1 Tbs. dry thyme
4 bay leaves
2 Tbs. olive oil
24 oz. black lager ( Baba black or Murphy stout)
½ C. white wine vinegar
1 cabbage ( cut into wedges)
Salt and pepper to taste

Pre-heat the oven to 280. In a large sauté pan heat the olive oil over medium high heat. Add the dry spices, allow them to toast for 30 to 40 seconds then add the lamb shanks. Allow the lamb to sear on each side for 4 to 5 minutes to a dark brown color. Remove the shanks from the pan and place into a deep roasting pan. Place the sauté pan back over the heat and add the cut carrots, potatoes, turnip and onion. Cook the vegetables for 8 minutes, add the black lager to deglaze the pan, pure the sauce over the lamb. Cover the pan with some parchment paper and foil, place in the oven. Cook the lamb for 4 to 5 hours for the best results, the lamb will be fall off the bone tender.

Once the lamb has been removed from the oven leave it covered and allow it to rest will you prepare the cabbage. In a large sauté pan heat olive oil over medium high heat add the cabbage wedges and sear on each side for 6 to 8 minutes. Salt and pepper the cabbage, add the vinegar and cover. Turn the heat off and cook for 6 minutes. Place the cabbage in the middle of a plate, scoop the sauce, potatoes, onion and carrots over the cabbage. Place 1 lamb shank on the plate and enjoy.

Corn Beef Slider
4 to 5 lbs. corn beef (cooked and shredded)
3 bottles killians Irish red
4 dill pickles ( sliced and halved)
1 dozen potato rolls
3 Tbs. yellow mustard
12 slices skelleg cheddar


Pre-heat the oven to 280. In a large sauté pan over med-high heat add the spice package from the corn beef, toast the spice for 2 minutes then add the corn beef fat side down. Sir the corn beef for 4 to 5 minutes or until a dark brown color, turn the roast over and sir until dark brown. Pour one Irish Red into the pan to deglaze, place the corn beef into a roasting pan and pour the liquid from the sauté pan over the corn beef, cover with foil. Place into the oven at 280 and roast for at least 4 to 6 hours.

Cut the rolls in half. Heat a pan over medium heat, toast the rolls cut side down. Dress the toasted rolls with mustard, pickle, corn beef and slice of skelleg.

Beer Float
4 frozen mugs
1 gal. pecan ice cream
4 cans beer (Murphy's, Baba Black or Guinness)

Dip the beer mugs into some water and place into the freezer allow the mugs to frost about 30 to 40 minutes. Place 2 large scoops of the pecan ice cream into the mugs. Slowly add the beer to the mug, it will foam. If you let the float rest for a few minutes you can continue to add more beer. Serve with a spoon and straw and the remaining beer still in the can or bottle.


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