Cocktail Break - St. Pat's Guinness Bloody Mary

Erin go bragh and happy St. Pats! Today, I'm going to give you a recipe tip you won't soon forget. 

A recipe tip about cocktails...
A genius idea given to me by the barkeep at venerable Irish bar on the Upper West Side of Manhattan, the scene of more than a few good times with my best friend before life forced us to become "responsible adults." 

Something tells me we'll be back. And you know why? Because they make a great Bloody Mary, and the best Bloody Marys...

Guinness Bloody Mary, Photo: NK

have Guinness in them! 

YES. Who knew you could improve on a Bloody Mary? The bartender are George Keeley did, that's who. 

They say Guinness is Good, but Guinness Bloody Mary's are definitely better. As a matter of fact, lots of things benefit from a good dose of stout - like this easy Beef Pot Pie. 

Even if you favor green drinks on St. Pat's be sure to give this recipe a try some time this year. 


Guinness Bloody Mary's Our Way
Yields 1 Cocktail

Tools:
1 short rocks glass
Toothpick or Cocktail Skewers

Ingredients: 

1.5 Ounces of Vodka
4 Ounces of Low Sodium Tomato Juice
1 teaspoon Horseradish 
2 Splashes Worcestershire
1 Lime Wedge for garnish and one for the mix
1 Lemon Round for garnish and lemon for the mix
3 Green Olives stuffed with Pimento
1 Celery Stalk
Seasoned Salt (Celery Salt or other flavored Salt Blend) 
4 Dashes of Tabasco 
1 Ounce of Guinness 
Salt and Pepper to taste 

Method: 

Rim your glass with some Lemon and dip it into Seasoned Salt. 
Fill a short glass 2/3 of the way with Tomato Juice, then add Vodka, Horseradish, Tabasco, Worcestershire and a good squeeze of lemon. Stir.

Thread three Olives onto a cocktail skewer and finish with a small Lime Wedge. Set aside. 

Add Ice and Stir. Pour on the Guinness. Taste and add additional Tabasco, Horseradish and Seasoned Salt or Pepper as you wish. 

Garnish with a Celery Stalk and the Olive skewer. Enjoy!! 

A Super Bowl…of Chili! - Beef Chili to Die For

Hey America: Ready for some football? I'm guessing you are. Maybe you're even toying with the idea of having a Super Bowl party? Whatever you decide, you're gonna need to eat during the big game. As football food goes, few things are more classic than Chili. That's why we set out to perfect a pot of delicious, slow-cooking goodness that will make your crowd go wild. Coffee, dark beer and get this - cocoa powder, all conspire to create a rich and hearty chili with exceptional depth and flavor. Try it and you'll understand!

Beef Chili to Die For, Photo: NK

Beef Chili to Die For

Adapted from Food.com/Amanda A. Oates

Serves 6

Ingredients:  

2 teaspoons of Olive Oil

2 Vidalia Onions (or other yellow onions) chopped

3 Large Cloves Garlic, minced

1 3/4 Lbs Ground Beef, half of it lean, the rest, your choice (we used short-rib blend)

1 (14.5 ounce) Can Diced Tomatoes (we like Muir Glen Organic)

12 Ounces Dark Beer or Stout (we used Founder's Breakfast Stout & highly recommend!)

3/4 Cup Strong Brewed Coffee

1.5 Cans (9 ounces) Tomato Paste

1 Cup Water mixed with 1 teaspoon Salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spice Blend

1/3 Cup Dark Brown Sugar 

2 teaspoons Cumin

2 teaspoons unsweetened Cocoa Powder

1/2 teaspoon Oregano

1 teaspoon Cayenne

1/4 teaspoon Ancho Chili Powder (optional)

3/4 teaspoon Coriander

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 (15 Ounce) Cans Low-Sodium Kidney Beans, well rinsed (use 3 cans for extra-thick Chili)

3 Jalapeño Peppers Chopped* (*leave seeds in all three jalapeños for spicy chili, in two for medium chili, and in one for mild chili)

1/2 teaspoon Salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Optional Toppings

Extra Thinly Sliced Jalapeños

Extra Chopped Onions

Grated Cheddar or Monterey Jack Cheese

Sour Cream

Method:

1. Heat Olive Oil over in a very large pot over medium flame. 

2. Add the Onions, Garlic, and Ground Meat. Allow the meat to fully brown, stirring, about 8 to 10 minutes. Break up any chunks. 

3. Add the canned tomatoes, coffee, beer, and tomato paste. Stir, and then add the cup of water with 1 teaspoon of salt mixed into it. 

4. Now add all the spices (listed under spice blend). Stir. 

5. Stir in 2 cans of the rinsed Kidney Beans and Jalapeño Peppers. 

6. Reduce the flame to a simmer and cook for 1 1/2 hours, covered. You can certainly cook for longer if you like, but be sure to leave cover on so Chili does not reduce too much. 

7. When ready to serve, stir in a 1/2 teaspoon of Salt. Taste for seasoning and adjust Salt if needed. Keeping the cover of the pot off, simmer a few more minutes to allow chili to thicken and any condensation to evaporate. Serve with any optional toppings. Enjoy!! 

Liquid Breakfast of Champions - A Very Special Beer-Mosa

I learn all kinds of handy things from my friends. Just the other day, they introduced me to a new (to me) kind of brunch beverage (one that may also cure you from a night of overindulgence with a little hair-of-the-dog), the Beer-Mosa. Now it isn't news that beer-based cocktails have been all the rage for awhile, but I for one had yet to sample the Classic Mimosa's less snooty cousin, an OJ spiked Beer concoction that was surprisingly refreshing. 

Beer-Mosa Made With Ithaca Beer Company's Apricot Wheat Ale, Photo: NK 

Though there are many appropriate Beers that could be used in a Beer-Mosa, my friend's recipe comes with a little twist thanks to a fruity and bright Ale from Ithaca Beer Company. Here's how you do it:

Apricot Wheat Ale Beer-Mosa
Yields 1 Serving 

Simply fill a tall glass 2/3 of the way with Apricot Wheat Ale check out Ithaca Beer Co.
And add a large splash of Orange Juice on top.
Give a stir and enjoy. 

Bottoms Up!

Down Mexico Way - Ancho Chicken Tacos with Avocado Crema & Micheladas

Whenever I ask my husband if he's got any special requests for the next week's dinner lineup, he always responds (in a petulant child's voice he puts on for my amusement), "Tacos!!!" Really, I don't know why I even bother asking, as this is almost always his response. By now, it's a running joke in our house. One of the reasons Tacos are so universally loved is probably their amazing versatility. They really do offer something for everyone. We've surely explored the wonders of Tacos before on NK. As a refresher, check out our quickie version of Tacos al Pastor (my all time favorite Taco preparation, recipe HERE), and of course, my friend Marina's extremely delicious version Baja Fish Tacos - recipe HERE.

So I ask you, who doesn't love a good taco? 

This week's Taco inspiration comes from a recipe I adapted from Cooking Light. These spicy Mexican-style Chicken Tacos have a ton a flavor and not a lot of fat. Ancho Chile Powder provides a real kick, and cooling Avocado Crema adds richness. Best of all, these are incredibly easy to prepare. 

Ancho Chicken Tacos with Avocado Crema, Photo: NK

Since nothing complements a Taco better than Beer, we'll also share our favorite recipe for an amazing, spicy Mexican Beer-based cocktail, the Michelada. 

Quick and Easy Ancho Chicken Tacos with Avocado Crema and Cilantro Slaw 
Adapted from Cooking Light
Serves 4 (2 Tacos each)

Ingredients:
1 Lb Organic Chicken Breast, boneless and skinless, cut into bite sized chunks
1 Tablespoon Canola Oil 
8 (6 inch) Corn Tortillas

Spice Rub, Photo: NK

For the Avocado Crema
1/4 Cup Light Sour Cream
1/2 Avocado, very ripe and cut into chunks
2 Tablespoons Lime Juice
1/4 teaspoon grated Lime Zest
1/8 teaspoon Salt 
2 Tablespoons Skim Milk

For the Spice Rub
1/2 teaspoon Garlic Powder
1 teaspoon Ancho Chili Powder
1/2 teaspoon Ground Cumin
1/4 teaspoon Salt 

For the Slaw

Preparing the Crema, Photo: NK

2 Cups Packaged Cole Slaw Mix
2 Tablespoons Lime Juice 
1/2 Cup Scallions, white and green parts, thinly sliced
1/4 Cup Fresh Cilantro, chopped
1 Tablespoon Canola Oil
1/4 teaspoon Salt

Method:
Prepare the Spice Rub by mixing all ingredients together. 

In a medium bowl, prepare the Slaw by mixing all ingredients together. Toss well and set aside. 

Slaw and Avocado Crema, Photo: NK

Prepare the Avocado Crema by mixing the Sour Cream, 2 Tablespoons of Lime Juice, 1/4 teaspoon Lime Zest, Salt and Skim Milk in a bowl. Next, add the Avocado chunks. Using a fork, stir vigorously mashing avocado as best you can into the bowl to break it down. When you have made the mixture as smooth as possible, it should be a pale green shade. 

Heat a large skillet over medium high heat. 
Add 1 Tablespoon Canola oil. 
Toss Chicken pieces together with the Spice Rub until evenly coated. Add seasoned Chicken to skillet. Cook about 4 minutes, stirring frequently, until cooked through. Remove chicken to a plate, cover lightly,and set aside. 

While Chicken is resting, heat Tortillas according to directions. (We usually wrap 4 at a time in a damp paper towel and put them in the microwave for 25 seconds.)

To Assemble: Portion some Chicken in the middle of the Tortilla, drizzle with about 1 Tablespoons Avocado Crema, and top with a 1/4 Cup of the Slaw. Optionally garnish with a think slice of Avocado. Add your favorite hot sauce and enjoy!

Plus ~ A Bonus Leftover Idea for 2:
If you've got extra Slaw and Avocado Crema, just mix them together and save overnight in the fridge. The next day, chop up half an Orange or other Citrus and mix into the Slaw, squeezing a bit of the juice on top. Pick up an an extra Avocado, cut in half, and season with Salt and Pepper. Stuff with Avocado Crema and Orange Slaw. Makes a great side dish!

 Avocado Stuffed with Orange, Slaw and Avocado Crema, Photo: NK

Now for the drink:

Salt Rimmed Glass, Photo: NK

House Michelada
Adapted from Aida Mollenkamp
Makes 2 drinks

Ingredients:
4 Tablespoons Kosher Salt
1/4 teaspoon Ancho Chile Powder
1/4 Cup Bottled Lime Juice 
1 whole Lime, quartered
1 teaspoon Tabasco
+
1 teaspoon Cholula - (or instead of Tabasco and Cholula, two teaspoons hot sauce of your choice - less if you are spice averse)
1.5 Cups light Mexican Beer, we use Modelo Especial
2 teaspoons Low Sodium Soy Sauce (or 1 tsp Regular Soy)
2 teaspoons Worcestershire Sauce
6 Ice Cubes

Method:
Put Kosher Salt on a plate and sprinkle the Ancho Chile Powder over it. 
Rub a fresh Lime quarter around the rims of each glass and place it rim down into the Salt and Chile Mixture until evenly coated. 

In a separate pitcher or large glass, mix Beer, Lime Juice, 2 teaspoons of Hot Sauce (or less if you prefer), Soy Sauce, and Worcestershire. Mix well. Place 3 ice cubes in each glass and pour Beer Mixture over. Garnish with a Lime Wedge. Cheers! 

Michelada, Photo: NK

St. Patrick's Shortcut - Beef and Guinness Pot Pie

Though we aren't even a little Irish, we can't resist using the upcoming St.Patrick's Day holiday as an excuse to share our shortcut version of Beef and Guinness Pot Pie. Guinness, or really any dark Irish stout, makes a welcome addition to many recipes. Here, its rich flavor lends incredible depth to the filling of our pot pie. 

Beef and Guinness Pot Pie, Photo: NK 

A natural match to Chocolate, Guinness even works well as a dessert ingredient.  

Plated and Ready to Eat! Photo:NK

Rest assured, today's Beef and Guinness Pot Pie is faster and less painless than many other versions I've seen because it cuts out the slow cooking of the beef and eliminates any pesky crust assembly by using frozen Puff Pastry Dough. 

Our trick is to simply use less of a more tender cut of meat, in this case Sirloin rather than Chuck, cut it into bite-sized cubes, and quickly pan fry it. We amp up the meaty factor with the addition of big chunks of juicy Portobello Mushroom Caps. 

The rest of the Pot Pie filling comes together in about 20 minutes, after which point you need only to cool it, top with Puff Pastry Dough, and bake a quick 20 minutes to golden perfection. Best of all, you won't need the luck of the Irish to perfect this easy recipe. 

To make this even more accessible, we chose to prepare our Pot Pie family style using a 5x9 rectangular ceramic baker. A  metal or pyrex loaf pan would work equally well. Because the Pot Pie filling is really fully cooked on the stove before you even assemble the Pastry, this recipe is easily adaptable to any size oven-proof vessel, whether individual or larger sized, that you have on hand.  Also, who doesn't love an excuse to crack a Guinness while you cook? Buy a tall boy - never hurts to have a bit leftover... (pro tip!).
Enjoy and happy St. Pat's to all. 

Shortcut Beef, Guinness, and Mushroom Pot Pie
Adapted from Gourmet
Serves 3 to 4

Ingredients:
2 Tablespoons Olive Oil 
A 1 Pound Sirloin Steak - about a half an inch thick, cut into 1 inch chunks
2 Portobello Mushroom Caps, sliced into half inch slices and again in thirds
3 Tablespoons Flour, divided
1/2 teaspoon Pepper
1/2 teaspoon Salt
1/3 Cup Carrots, peeled and sliced into 1/2 inch pieces
1/2 a large Sweet Onion, roughly chopped 
3 sprigs of Thyme plus more for garnish 
1 Cup Beef Broth
1 Cup Guinness Irish Stout 
1.5 Tablespoons Tomato Paste
1.5 Tablespoons Worcestershire Sauce
1 Tablespoon Cornstarch
1 Egg, lightly beaten 
1 sheet Puff Pastry, fully defrosted (we use Pepperidge Farms)

Method: 
Lay out Puff Pastry to defrost. Cover with Saran wrap to prevent it from hardening.

Position a rack towards the lower middle of your oven and preheat oven to 350. 

Heat Oil over medium high heat in a very large, high sided saute pan. 
In a bowl, toss the Beef Cubes with 2 Tablespoons Flour, Salt and Pepper. 
Place in the pan and saute for 4-5 minutes turning frequently until cooked to just a bit over medium rare. Remove beef to a plate. 

Reduce flame to medium. 
Deglaze the saute pan with a 1/2 cup of the Beef Broth, scaping up any of the browned bits. 

Carrots, Mushroom, Onion, Photo: NK

Add Mushrooms and Carrots and cook until firm but slightly tender, about 5 minutes. 

Add Onions and sweat them until close to translucent, stirring occasionally, about another 5 minutes. 


Add Tomato Paste, and return Beef Chunks and any juices to the pan.

Stir in the remaining 1/2 Cup of Beef Broth, the Cup of Guinness, and the Worcestershire Sauce. 

Remove a small amount of liquid from the pan to a small bowl. Stir in the remaining Tablespoon of flour to bowl, blend, and return to the pan. Remove another small amount of liquid from the pan to a small bowl and stir in the Tablespoon of Cornstarch. Blend, and return liquid to the pan. 

Toss in the Thyme Sprigs and lower heat to a simmer. Let cook for 10 minutes or until the mixture thickens and seems stew-like in consistency. 

Remove Thyme Sprigs and discard.

Turn off the heat and allow the filling to cool for at least 20 minutes. A too-hot filling will melt the raw Puff Pastry Dough. 

Filling, Photo: NK

Beat One Egg if you haven't already. 

Lightly paint the edges of your baking pan with the Egg Wash to help the Puff Pastry adhere. Fill your baking vessel with the Pot Pie Filling and carefully lay to Puff Pastry on top, trimming the sides with a kitchen scissors and pinching around the edges to adhere. 

The middle may sag a bit, but don't worry about this. Paint the rest of the Egg Wash all over the Puff Pastry so that it browns nicely.

That's supposed to be a Shamrock, not a palm tree, Photo: NK

Place in the oven and bake for about 20 minutes until the crust is golden brown and the interior is hot. You can continue to bake another 5 if you need to, but keep an eye on it to ensure crust does not burn.

To serve, slice some pieces of crust off with a knife and carefully set aside. Scoop out filling into bowls and top with Crust and a garnish of Thyme. Enjoy!



To reheat already baked pot pies, 30 minutes at 350 should be just right. 

Photo: NK