Happy St. Patrick’s Day!

Wednesday, March 14, 2012 11:37

Bring On the Guinness

by: Casey Pukl

I don’t know about you, but when I think of St. Patrick’s Day, I get a little queasy at the thought of eating and drinking green colored everything for the entire day. It’s one thing to have ingredients that are naturally green, but once people start dyeing the beer, the chips, the pasta (since when is that even Irish?), I start checking out of the whole thing.

Fortunately this year, Chef Todd Allison, Sous Chef Kristen Williams, and beverage manager Marc Canzoneri have some Irish dishes and beverages that are not only delicious, but leave out the green food coloring!

Marc recommends starting off with the classic Guinness stout. Dating back to the 1700’s, this dry Irish stout is one of the most successful and beloved beers in the entire world. This beer is characterized by the thick and creamy head of foam followed by its distinctive bittersweet burnt flavor. It’s the number one selling alcoholic beverage in Ireland, and it is still the preferred beverage of all St. Patrick’s Day celebrations.

Not a beer drinker? Don’t worry— Marc has the perfect alternative for you. Two words: Baby Guinness. While this shot couldn’t taste any different than an actual Guinness, it looks just like it. All you need to make it is some Kahlua coffee liqueur and some Baileys Irish Cream. Baileys is an Irish Whiskey and cream based liqueur that makes this taste like an Irish coffee with cream.  To make it, simple pour 1oz of Kahlua into a small shot glass, then pour the Baileys over a bar spoon to float it on top of the Kahlua so it looks like the foam head on an actual Guinness. This shot is sweet and delicious— great for dessert.

For a hearty meal on St. Patrick’s Day, Kristen and Todd recommend making their Guinness Short Rib Stew. While making stew can be a labor of love, it’s well worth the effort.

To start with, you’ll want to cube your meat and quickly sear it to seal in the juices. Pour beef stock and Guinness over the top of the beef. Bring the mixture to a boil, then reduce to medium-low heat, and simmer for an hour. While this is happening, melt butter in another pan and sautee your onions, potatoes, carrots, and any other vegetables you’d like to use for about 20 minutes. Add the vegetables to the stew. Next, make a rue to thicken your stew out of butter and flour. Simply melt the butter and whisk in the flour until combined. Stir this mixture into your stew about 10 minutes before you’re done cooking it.

Williams recommends serving this stew with peas on top and a cheddar crisp. To make the cheddar crisp, simply sprinkle shredded cheddar cheese onto a baking sheet, and bake for 10-20 minutes until it is crisp. Then you’re done!

Enjoy your St. Patrick’s Day deliciously and safely!