Kilt Run 2017

IMG_0748

 

IMG_0792

For St. Patrick’s Day, I decided to run a Kilt Run. I have been on this kick to start running again and my Uncle Joel told me about this one. This event is part of the Kiss Me I’m Irish run events that go on all weekend to celebrate St. Patty’s Day. The Kilt Run supports the The American Cancer Society Relay for Life and the Kiss Me I’m Irish Run supports the Prostate On Site Project. This was the 1st annual Kilt Run for these guys. It’s a 1K family fun run and it took place on the plaza of Westgate Entertainment District. You get a kilt, a finisher’s medal and a beer at the nearby McFadden’s after you finish the run. I was excited to get my first ever medal in a run event. Before the run, I fueled up by making a Guinness Shepherd’s Pie at home earlier in the day. Afterwards, I met up with my uncle and his girlfriend at McFadden’s Restaurant and Saloon for a beer. The place was crazy crowded but still fun to be around everyone having a good time. I had a good time for my first run of the year and hope to keep it going.

IMG_0793

IMG_0794

McFadden's Menu, Reviews, Photos, Location and Info - Zomato

Advertisements

Guinness Shepherd’s Pie

IMG_0746.JPG

Potato Topping

  • 1 1/2 pounds Russet potatoes, peeled and cubed
  • 1 teaspoon salt, plus more to taste
  • 4 tablespoons (1/2 stick) butter
  • 1/4 cup cream
  • 1/4 cup milk, plus more as needed
  • ground white pepper
  • 1 egg yolk

Filling

  • 1 tablespoon olive oil
  • 1 close garlic, very finely chopped
  • 1 pound ground beef
  • salt and freshly ground black pepper to taste
  • 2 medium carrots, peeled and diced
  • 2 teaspoons fresh thyme leaves
  • 6 oz tomato paste
  • 1 leek, halved lengthwise, rinsed well and sliced
  • 1 tablespoon melted butter

For the potato topping, combine potatoes and 1 teaspoon salt in a saucepan with enough cold water to cover by 1 inch. Bring to a boil, lower heat and simmer until potatoes are tender when pierced with a fork. Drain, return potatoes to pan and place back on the heat just long enough for excess water to evaporate. Transfer to a mixing bowl. Add butter, cream and milk and mash. Season to taste with salt and white pepper, then stir in egg yolk. Using an electric mixer at medium speed, whip the mixture until light and fluffy, adding small amounts of milk as needed for a smooth consistency. Set aside.

Preheat over to 400 degrees F and generously butter a 9-inch pie platter or 4 individual casserole dishes.

For the filling, heat oil in a large pan over medium-high heat. Add garlic and cook just until fragrant, about 1 minute. Add ground beef and season with salt and pepper. Cook, breaking up beef with a wooden spoon, until nicely brown, 6 to 8 minutes. Carefully drain excess fat from the pan, lower the heat to medium and add carrots and thyme. Cook until carrots are crisp-tender, about 5 minutes. Stir in Guinness, raise the heat to medium-high and cook, stirring often, until about half the liquid has evaporated, 2 to 3 minutes. Add tomato paste and leeks and cook until leeks soften and the filling has thickened, about two minutes longer. Transfer filling to the prepared pie plate.

Spoon potatoes over the filling as evenly as possible. Use a rubber spatula to smooth the potatoes evenly to cover. Brush the top with melted butter. Bake for 25 minutes or until the potatoes develop a pale golden crust. Let sit 5 minutes before serving.

IMG_0735

IMG_0738

Cornish Pasty Co.

One of my all-time favorite restaurants here in Arizona is Cornish Pasty Co. People always confuse how to the same the name. But their pasties are like a glorified hot pocket. Pasties were made for miners in England back in the 1200’s because they were easy to hold and eat. They have all sorts of different types of pasties, but my favorite is still the original – The Oggie (steak, potatoes, onion, and rutabaga with a side of red wine gravy). I’ve been eating here for some time. I loved bringing Christin here for the first time and we went to town on the amazing desserts. I took her to the Tempe location on a fun date night. I love that restaurant because it is such a dive and you can sit at the bar and watch the guys cook in front of you. I got to take my mom to the newer Mesa location for her birthday along with the kids and Christin’s mother. We had a great time together and got pretty stuffed.

A pasty and some garlic jalapeno fries

Inside of a pasty

Banoffee Pie

Chocolate Bread and Butter Pudding

Tempe location

What is a Pasty?

From wikipedia:  A pasty sometimes known as a British pasty in the United States, is a filled pastry case, associated in particular with Cornwall in Great Britain. It is made by placing the uncooked filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge at the side or top to form a seal. The result is a raised semicircular package.

The traditional Cornish pasty, is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall regarded as its national dish, and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties.

Cornish Pasty Co. Menu, Reviews, Photos, Location and Info - Zomato