Chef Tom – Foodz N’ Vidz



Guinness Glazed

Guinness-Glazed Lamb Chops

Serves 8 (or 4 hungry mates)


2 cups (16 ounces) Guinness stout

1/2 cup packed light brown sugar

1 1/2 tablespoons coriander seeds, crushed

1/2 teaspoon black peppercorns, crushed

16 rib lamb chops (buy separately or buy two 8-rib racks of lamb and cut them yourself into individual chops)


Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.

Strain through a fine-mesh sieve into a bowl and discard solids.

Preheat broiler.

Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.

Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.

Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don’t hesitate to cut and peek to check on the doneness of the meat.)

Transfer chops to a platter and drizzle with reserved glaze.



Serves 4

2 pounds russet potatoes, scrubbed and peeled

1 pound kale (1 large bunch) either curly or cavolo nero, ribs removed, leaves washed

1 1/4 cups low-fat milk

1/8 cup chopped scallions (about 3 scallions)

1/8 cup unsalted butter or extra virgin olive oil

1 cup grated sharp (white) cheddar cheese

Salt and freshly ground pepper

Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes.

Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.

While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).

Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add the cheese to melt.

Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn’t touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

For those pesky leftovers.

Best Leftovers Ever


Bangers and Colcannon with Guinness Onion Gravy

Serves 4


1 pound sausage (Irish or English bangers if you can get them)

1 large onion, sliced

1 clove garlic, chopped

1 teaspoon thyme, chopped

2 tablespoons flour

1 bottle Guinness

2 tablespoons mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar


Heat the oil in a pan over medium high heat. Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.

Add the onions and sauté until tender, about 5-7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Sprinkle in the flour and let it cook for a few minutes.

Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.

Remove the sausage and continue to simmer to reduce by half about 10 minutes.

Meanwhile, heat the colcannon either on the stovetop or the microwave.

Divide the colcannon between 4 plates, top with sausages and cover in gravy.


Ok, well the vids have music. On a loop. But then aren’t we all.

These tastily produced, funny, inspiring cooking videos by a talented chef who’s biz is called WebSpoon, are a real find. Some are a bit long, but all are worth a watch. Follow the links to see more of his high-production value videos.  Pure entertainment. If you pick up a technique or can intuit the correct amounts for ingredients, all the better.






This is wild. Someday…at some outdoor BBQ…with lots of friends around…I’ll have to give this a try.



Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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