Yum, yum: Quinn’s Irish Lamb Stew

One of the best St. Patrick’s Day parties in the city can be found at Quinn’s Steakhouse and Irish Bar. This Thursday, this authentic Irish pub (owner Gavin Quinn came to Canada from Ireland) will have live Irish music, dancing and all the Irish fare you could possibly eat in one day.

Here’s one of their great recipes from chef Paul Pisa that you can whip up on your own if you can’t make it down to the Sheraton Center.

Lamb and Guinness Irish Stew
Photo by R. O’Brien.
6 to 8 servings
2 lbs lamb shoulder                                            
3 Tbsp. oil                                                               
2 Tbsp. flour                                                           
2 large onions, coarsely chopped                          
1 large clove garlic, crushed (optional)           
2 Tbsp tomato puree (dissolved in 4 tbsp water)    
1 ¼ cups Guinness stout beer                                    
2 cups carrots, cut into chunks                              
1 sprig of thyme 
Salt and freshly ground pepper (to taste)
Cayenne pepper (a pinch)
Fresh parsley, chopped
1.   Trim the lamb of any fat or gristle, then cut into cubes of 2 inches (5 cm) and toss in a bowl with 1 tablespoon of oil.
2.   Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
3.   Heat the remaining oil in a wide frying pan over high heat. Brown the meat on all sides. Add onions, crushed garlic, and tomato puree to the pan. Cover and cook gently for about five minutes.
4.   Transfer the contents of the pan to a casserole dish, and pour some of the beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
5.   Pour the mixture and remaining Guinness onto the meat; add the carrots and thyme.
6.   Cover the casserole dish and simmer very gently until the meat is tender, two to three hours. The stew may be cooked on stove-top or in a low oven at 300 degrees Fahrenheit.
Add salt, pepper and cayenne to taste. Scatter with chopped parsley.

For more details on Quinn’s and its other fine establishments (Shopsy’s, PJ O’Brien and The Irish Embassy), check out quinnssteakhouse.com or follow them on Twitter. Happy St. Patrick’s Day!

Yum, yum: the Pumpkin Patch

Throwing an adult Halloween party this weekend? Whip up a delicious, seasonal drink to serve to your guests. Or, drop by Quinn’s Steakhouse & Irish Bar and have them make it for you! 
Pumpkin Patch

1¼ oz. vanilla vodka
2 oz. orange juice
A dollop of canned sweetened pumpkin purée
A dash of nutmeg
Garnish: a small orange pumpkin candy
  • In a cocktail shaker filled with ice, add vanilla vodka, orange juice, a dollop of canned sweetened pumpkin purée, and dash of nutmeg.
  • Shake well and strain into a Martini glass.
  • If you wish to add a garnish, take a tube of green icing and place a dab on the lip of the glass. “Glue” a small orange pumpkin candy to the icing.

Yum, yum: a vacation beverage for your enjoyment

Like most Canadians, we are off relaxing for the Civic Holiday today. A long weekend in the summer isn’t complete without a tasty drink, so here’s a recipe to mix up and enjoy in the sun.

This margarita comes courtesy of Quinn’s Steakhouse and Irish Bar. It doesn’t seem likely that an authentic Irish pub should be able to produce a great margarita, but Quinn’s Margarita hits the mark. Many joints in town use a processed, sugary mix instead of freshly squeezed juice. Don’t settle for the alternative. Once you go Quinn’s, you never go back — aside from great cocktails, they boast an amazing menu from chef Paul Pisa. Visit their site for more details and location.

Pssst — Follow the brand new @ilovequinns on Twitter for special offers and news from all Quinns Hospitality Group venues including Irish Embassy Pub and Grill, Shopsy’s, PJ O’Brien and Quinn’s Steakhouse and Irish Bar.

Happy Simcoe Day!

Quinn’s Margarita (makes one serving)
1 ½ oz. tequila
½ oz. Irish Mist whiskey
1 ½ oz. each fresh lime and orange juice
lime zest
Irish sea salt and sugar (for rimmer)
1. Pour tequila, Irish Mist and juices into a martini shaker. Add several ice cubes and lime zest.
3. Rim a martini glass with equal parts sea salt and sugar.
4. Pour drink into glass and sprinkle lime zest on top as garnish.
5. Enjoy!