The BFF’s of Barstool, Josh Richards and Brianna (Chickenfry) LaPaglia stop by my New Orleans kitchen for a little luck of the Irish… I’m making dingle pies, mushy peas, and getting the low-down on how a new generation handles fame. We’re also shot-gunning beer, shooting Por Osos espresso shots and getting to know each other’s backstories – the Sway House and the Rolling Stones story are hot topics.

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DINGLE PIES AND MINTY MUSHY PEAS

Dingle Pies:

* 6 TBS unsalted butter

* 1 large onion finely chopped

* 1 TBS chopped fresh sage

* 1 TBS chopped fresh thyme

* 1 TBS chopped fresh rosemary

* 2 lamb shoulders

* ¼ cup flour

* 1 liter chicken stock

* Salt and pepper to taste

* 1 egg

* Splash of water

* Pastry dough

Steps:

1. Melt butter in skillet. Add onion, thyme, sage, and rosemary. Add lamb cubes and cook until brown. Add flour stirring occasionally until flour is lightly browned.

2. Add stock and bring to a boil stirring constantly. Once boiled, bring to simmer for 35 minutes. Cook until liquid has become a gravy. Season with salt and pepper.

3. Preheat oven to 350. Beat egg with a splash of water to make an egg wash.

4. Lay out one sheet of dough, ladle lamb gravy into 4 sections on the dough. Layer the edges with an egg wash and place the second sheet on top. Cut around the 4 sections and press the edges. Bake for 25 minutes, until puff pastries are golden brown.

Minty Mushy Peas:

* 1 garlic clove

* 1 ¾ cups of peas

* 1 TBS chopped mint

* 3-5 TBS crème fraiche

* ½ tsp salt

* ¼ tsp pepper

Steps:

1. Peel garlic. Bring saucepan of water to boil and add salt, peas and garlic letting them simmer for 4 minutes

2. Drain peas and return them to the pan. Crush the garlic and add to the pan with crème fraiche, pepper and mint. Using a potato masher, roughly combine. Add more salt and pepper to taste.

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