JP McMahon

Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.
Guinness-Glazed Ham
Rating: Unrated
A simple glaze of dark stout and brown sugar develops a malty, caramel-like bittersweetness in the oven. Irish ham is a bit less salty than American ham and has a thin layer of fat, which absorbs the flavors of the glaze.
Seafood-and-Seaweed Chowder
Rating: Unrated
A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder.