PartyCharlie, is available to entertain at your  fundraiser. Speaking dates are limited, and going fast!

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request!

Include, date, club, charity, or company, and location, time, and approximate number of guests.

or email me at:

 charlie@charliescola.com

 

 

 

 

 

 

 

 

 October - 2014

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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(click the pic)

 
 
 
Gluten-Free Irish Stew
 
 
 
Ingredients:
 
2 tablespoons olive oil

1 pound boneless leg of lamb, cut into 1 1/2-inch cubes

1/4 cup sweet rice flour

1 cup sweet yellow onion, coarsely chopped

2 cloves garlic, minced

2 pounds russet potatoes, peeled and cut into 1-inch chunks

1 cup carrots, peeled and cut into 1-inch chunks

1 cup leeks, thoroughly rinsed and finely sliced

4 cups low-sodium gluten-free beef stock

1 teaspoon dried thyme or to taste

1 to 2 teaspoons Kosher salt or to taste

Fresh ground black pepper to taste
 
Preheat the oven to 350F
 
Cube lamb and place in a large plastic zip top bag. Add sweet rice flour, salt and pepper and shake the bag to coat the meat.
 
Pour olive oil in heavy dutch oven. Heat on high. When oil just begins to smoke empty the contents of the plastic bag (meat and flour) into the hot pan.
 
Thoroughly brown the lamb.
 
Add chopped onions, stir and cook for about 5 minutes.
 
Add minced garlic and cook for 2 minutes. 
 
Add the potatoes, carrots, leeks, beef stock, thyme, salt and pepper. Use a large spoon to stir and scrape the browned bits from the bottom of the pan.
 
Cover the pot with a lid or foil and bake for 1 hour.