But one thing really caught my eye, three bottles of purple gin on a high display shelf. It turns out that they had made a special batch for the other founder's 50th birthday and they were not for sale. Now I am not a quitter.
Most recipes for lamb neck call for a long slow cook, but I just had a slice and I didn't have three hours. I started by searing it on both sides in butter, oil, and rosemary, about five minutes per side. Then I added in some sliced shallot and cooked that down for a minute or two. I deglazed the pan with red wine and then added a cup of vegetable broth. I simmered it on low turning every fifteen minutes or so for about an hour. I finished it off with chopped fresh rosemary and crumbled feta cheese.
St. Patrick's Day is a favorite holiday of mine. I like a good excuse to eat and drink and won't say no to corned beef, cabbage and whiskey. I'm never that excited for leftover corned beef though. It's just not the type of thing I want to eat twice in one week. So tonight I decided to go in a very different direction and turn my leftovers into pizza.
In the classic beach pizza rivalry, who reigns supreme? Cristy's or Tripoli? In my second most popular post of all time, I try to figure it out.
Coming to Concord? While you are taking in the history, make sure you try these three dishes. They are the best, most iconic, Concord has to offer.
Concord Culinary Lyceum 