Recipe: Lamb-Infused Whiskey Cocktail | KCET
Recipe: Lamb-Infused Whiskey Cocktail
West Hollywood’s The Nice Guy Mixologist Matt Seigel and host August Dannehl toast the military’s valor by making a “Lamb-Infused Whiskey Cocktail” and a “Braised Lamb Belly with Sour Cherry Compote.”
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Chef Mike Williams makes Jambalaya Risotto with Duo of Duck made with a Meals Ready to Eat package.
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An MRE doesn't usually inspire adoration from those who eat it, but Chef Mike Williams' Jambalaya Risotto with Duo of Duck made with a Meals Ready to Eat package may just change your mind.
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Braised Lamb Belly with Sour Cherry Compote
A meld of savory and sweet that perfectly complements Nice Guy mixologist Matt Seigel's lamb-infused whiskey concoction.
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Full Episodes
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Meals Ready to Eat
Meals Ready to Eat
S1 E1: Natick and Fort Lee
Season 1, Episode 1
Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world.
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Meals Ready to Eat
Meals Ready to Eat
S1 E2: Darling Farm and 10th Mountain Whiskey
Season 1, Episode 2
Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. The Nice Guy Mixologist Matt Seigel makes a a “Lamb-Infused Whiskey Cocktail."
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Meals Ready to Eat
Meals Ready to Eat
S1 E3: CIA and Petit Trois
Season 1, Episode 3
Walk the halls of the Culinary Institute of America (CIA). Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at Petit Trois, as well as Top Chef Master Neal Fraser owner of downtown L.A. restaurant Redbird.
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Meals Ready to Eat
Meals Ready to Eat
S1 E4: Okinawa and Guam
Season 1, Episode 4
Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”
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Meals Ready to Eat
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S1 E5: Coast Guard and Philly
Season 1, Episode 5
Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger show they provide sustenance for those on a mission. Chef de Cuisine Holly Jivin prepares Beverly Hills SLS-style Philly Cheesesteak.
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Clips & Segments
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Meals Ready to Eat
At the Meir family grove, a Jewish kibbutz meals brings people from both sides of West Bank's wall, sharing a common hope for peace and prosperity for their future generations.
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Inspired by his wife of Lebanese, Iraqi and Palestinian heritage, Chef Tim Hollingsworth infuses this beef tartare dish with the flavors of the Middle East using lavash cracker, aleppo, mint and bulgur and celebrating the merits of olive oil.
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Walk the streets of Tel Aviv; step into to Kobi’s Hummus Bar, which encourages Arabs and Jews to share a meal together; and visit a olive farm hosting a Jewish Kibbutz meal open to Jewish, Arab and Christian communities.
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Visit Sholi Olive Grove in Palestine to meet Rabbis for Human Rights and Shiloh to talk with a member of the Benjamin Regional Council.
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Upcoming Airdates
Articles
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Sometimes, one of the most important acts of diplomacy during war is to share food.
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Inspired by his wife of Iraqi and Palestinian heritage, Chef Hollingsworth infuses this beef tartare dishes with the flavors of the Middle East.
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KCET visits a cafeteria, a firehouse kitchen and a school for the Coast Guard’s culinary specialists to learn what it’s like to cook in unique settings.
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Make this modern taken on a classic Philly Cheesesteak sandwich, served in the style of José Andrés' The Bazaar at SLS Hotel.
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Here are five dishes that arrived because of military influences and the story behind them.
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Meals Ready to Eat
In a globalized world, we owe our diversity of foods from these colonial and military patterns. Military — for better or for worse — is a culture that affects the countries that it is present in, often long after it leaves.
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