Irish Recipe: Steak and Guinness Pie

If there's one thing that is uniquely Irish, it's probably meat pies. Whether it's a shepherd's pie, or a kidney pie, these savory dishes are made all the better by the layer of dough on top as well as the hearty sauce. Tonight we wanted to share a great recipe for another type of meat pie: steak and guinness!

This delicious pie could very well make for a wonderful stew in its own right, but there's something about the crust that makes this so much better. To make this recipe just that much easier, we cheated a little and used frozen pastry puff, but feel free to make your own. Keep reading below for this absolutely delicious recipe...

Steak and Guinness Pie

(makes 6 servings)

Ingredients

• 1 1/2lbs boneless chuck roast cubed
• salt and pepper
• 3 teaspoons flour
• olive oil
• 1 onion, peeled and diced
• 1 carrot, peeled and chopped
• 4 sticks celery, diced
• 1/4 cup chestnut mushrooms halved
• 2 teaspoons fresh rosemary
• 1 teaspoon fresh thyme
• 1 bay leaf
• 1 bottle Guinness
• 1 beef bullion cube
• 2 cans chopped tomatoes
• 2 pie crusts
• 1 egg, beaten

Directions

1. Season the beef with salt and pepper to taste. Sprinkle with flour, and toss until coated.
2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Cook the meat until well browned. Add the onion, and fry for another minute. Then add the celery, carrots, mushrooms, and herbs. Cook 5 minutes, then add the guinness, bullion cube, and diced tomatoes. Bring to a boil, stir well, and simmer for 2 hours or until the meat is tender and the sauce is thickened.
3. For the pie, preheat the oven to 375F. Roll out one of the pie crusts into the bottom of a large pie dish, making sure the crust hangs over the edge. Put the meat stew into a the pie shell. Roll out the remaining pastry dough and place over the baking dish, folding the crust over the edges and crimping. Poke a few holes into the pastry, and brush the top of the pastry with the beaten egg.
4. Place the dish on a baking sheet and bake for 45 minutes, or until golden and bubbling. Let cool for 10 minutes before serving.
5. Enjoy!

Dessert Recipe: Bananas Foster

When those ice cream cravings hit, there's a simple topping that adds some warmth, bitterness, and some complexity to a simple bowl of Ben & Jerry's: Bananas Foster. Even better, if you aren't feeling the ice cream, this dish can also be served over some French toast for breakfast.

This warm, gooey, slightly alcoholic topping is actually incredibly easy to make. The ingredients are always in season, and it's also a nice way to make a simple bowl of ice cream look very fancy. Flambe the dish for added flare. Just be careful to not burn anything down! Keep reading below for the recipe...

Bananas Foster

(makes 4 servings)

Ingredients

• 1 stick butter
• 1 cup packed dark brown sugar
• 1/2 cup heavy cream
• 1/2 cup dark rum
• 1/4 cup banana liquor
• 2 whole bananas sliced into quarters
• 1/2 cup chopped walnuts or pecans
• a dash of cinnamon

Directions

1. In a large frying pan, melt the butter over low heat.
2. Stir in the brown sugar and cinnamon until the sugar dissolves.
3. Add heavy cream and stir until incorporated.
4. Add the banana liqueur and stir.
5. Add the bananas and cook until they begin to soften and brown. Stir to make sure they don't burn.
6. Meanwhile, in a separate pot, add the rum and let warm on low heat.
7. Once the rum is slightly warmed or steaming, turn both flames off on the stove, then pour the rum over the banana mixture.
8. Use a long match (or light the flame again and slightly tip the pan to the flame, but honestly a match is probably safer) to ignite the alcohol in the pan.
9. Shake the pan occasionally to calm the flame down slightly. Once the flames burn themselves out, serve immediately over vanilla ice cream or French Toast.
10. Enjoy!

Bourbon-Infused Side Dish: Mashed Sweet Potatoes

If you're looking for a side dish that goes beyond your standard roasted vegetables or regular mashed potatoes fare, look no further than the sweet potato! This orange root makes for a perfect sweet undertone to a hearty meal.

While the potato alone is a delicious side, we wanted to flavor it just a little more to make this a side dish people will be asking for again and again. It turns out that the perfect seasoning for your mashed sweet potatoes may just be in your liquor cabinet: bourbon. Unlike other recipes, we didn't cook the bourbon out of these potatoes. Instead, we added the bourbon with the butter right before mashing. It added a great bitter, yet delicious taste to the potatoes that mixed perfectly with the sweetness from the brown sugar and vanilla. Keep reading below for this fantastic side recipe...

Bourbon Mashed Sweet Potatoes

(makes 6-8 servings)

Ingredients

• 3lbs garnet sweet potatoes, peeled and cut into 1" chunks
• salt
• 3 to 4 tablespoons bourbon
• 4 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract

Directions

1. Place the potato chunks in a large pot and cover with water. Add a tablespoon of salt to the water. Boil until tender (about 15 to 20 minutes).
2. Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar, molasses, cinnamon, and vanilla extract and stir. Mash with a potato masher until smooth.
3. Enjoy!

Dessert Recipe: Red Wine Poached Pears

For an absolutely rich, decadent dessert try something wonderfully fruity: red wine poached pears! This is a great, simple recipe that only takes some mixing, a little heat, and some time. this delightful, sexy, aromatic dessert will absolutely melt in your mouth and give you just the right hints of sweetness and tartness with a little acidity to keep you asking for more. Keep reading below for this amazing recipe...

Red Wine Poached Pears

Ingredients

• 6 firm pears, peeled, cored, and rubbed with fresh lemon
• 2 bottles red wine
• 1 teaspoon whole cloves
• 4 sticks cinnamon
• 2 oranges, zested (zest cut into 1" strips)
• 2 sprigs fresh thyme
• 1/2 cup fresh orange juice
• 10 cardamom pods
• 1 cup sugar
• 2 teaspoons vanilla extract

Directions

1. Combine all the ingredients in a large pot over medium-high heat, adding water to cover the pears if necessary. Bring to a simmer. Reduce the heat to maintain a simmer and poach until the fruit is tender (about 45 minutes). Remove the fruit from the liquid and set aside.
2. Strain the poaching liquid into a large pot and cook over high heat until reduced to about 1 to 1 1/2 cups. Drizzle the syrup over the pears. Serve immediately.
3. Enjoy!

Short Ribs Recipe: Beer Braised & Delicious

Short ribs, unlike their pork counterpart, are larger, meatier, and generally more tender, and that's exactly what we had in mind when coming up with today's recipe. We wanted to capture that tenderness in the meat and really show off the potential for a deep, robust flavor.

To really properly cook the short ribs to tenderness, we decided to braise them in a great dark beer that really brought out the heartiness inherent in the ribs. To help the flavor, we added in some vegetables  and of course a few great spices. The trick to braising is to make sure you have just the right amount of liquid. Too much, and you're just boiling the meat into a stew. Too little, and it'll come out too dry. You want the tops of the short ribs just peeking out above the liquid. To get the flavor right, we added a surprise ingredient: prunes. They melted into the dish and added a sweetness that perfectly balanced out the bitterness of the dark beer. Keep reading below for this fantastic recipe...

Beer Braised Short Ribs

(makes 6 servings)

Ingredients

• 6 big, meaty short ribs (about 4-5lbs in total)
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3lbs yellow onions, halved and sliced thin
• 2 tablespoons tomato paste
• 2 bottles dark beer (like Guinness or Newcastle Brown Ale)
• 2 tablespoons Minute Tapioca
• 2 bay leaves
• 3 teaspoons minced fresh thyme
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 12 pitted prunes
• 3 tablespoons dijon mustard
• 2 tablespoons minced fresh parsley

Directions

1. Season the ribs with salt and pepper. Heat the oil in a 12" skillet over medium-high heat until just smoking. Add half the ribs, meaty side down, and cook until well browned (about 5 minutes). Turn each rib on one side and cook until well browned (about 1 minute) then repeat with the remaining sides. Transfer the ribs to a slow cooker, arranging them meaty side down. Repeat with the remaining ribs.
2. Pour off all but 1 teaspoon fat from the skillet. Add butter and reduce the heat to medium. Once the butter has melted, add the onions and cook, stirring occasionally, until well browned (25-30 minutes). Stir in the tomato paste and cook, coating the onions with the tomato paste until it begins to brown (about 4 minutes). Stir in the beer and bring to a simmer.
3. Cook, scraping off the browned bits from the bottom of the pan with a wooden spoon until the foam subsides (about 5 minutes). Remove the skillet from the heat and stir in the tapioca, bay leaves, cumin, paprika, 1 teaspoon thyme, garlic, soy sauce, and prunes. Transfer to the slow cooker.
4. Cook in the slow cooker, covered, on high for 4-5 hours or low for 10-11 hours. Transfer the ribs to a serving platter and strain the liquid into a bowl. Use a spoon to skim off any extra fat from the top of the liquid, then whisk in the mustard and remaining teaspoon thyme into the sauce. Season to taste with salt and pepper. Pour 1 cup of sauce over the ribs, then sprinkle the ribs with the parsley and serve with the remaining sauce on the side.
5. Enjoy!

Dessert Recipe: Cocoa Rum Balls

Why is the rum gone!?! Well it's been used to make some delicious desserts!

Rum balls make for a fantastic holiday party treat, and don't require much more work than combining the ingredients and shaping them. They have a rich, cocoa flavor mixed with that slightly sweet burn from the rum. Coat the confection in cocoa powder, sprinkles, confectioners' sugar, or our favorite: coconut! If you're worried about whether or not all the rum will evaporate out, be warned there's a good chance it won't. So for a non-alcoholic version of this treat, replace the rum with a half cup of orange juice and the zest from one orange. Keep reading below for our favorite rum balls recipe...

Cocoa Rum Balls

Ingredients

• 2 1/2 cups crushed vanilla wafers (about 75)
• 1 cup ground pecans
• 1 cup confectioners' sugar
• 1/2 teaspoon salt
• 1/4 cup baking cocoa
• 1/2 cup rum
• 3 tablespoons honey
• 2 tablespoons water
• additional cocoa, sprinkles, confectioners' sugar, crushed vanilla wafers, or coconut for coating.

Directions

1. In a large bowl, combine crushed vanilla wafers, nuts, confectioners' sugar, salt and cocoa.
2. Mix in the rum and honey, then shape the dough into 1" balls and roll in the coating of your choice.
3. Store in an airtight container for 2 to three days. Roll again in the coating before serving.
4. Enjoy!

No-Bake Cake Recipe: Decadent Tiramisu

When it comes to after-dinner treats, there is one classic that always hits the spot: Tiramisu. This perfect, Italian dessert is a little cakey, a little creamy, and always has that amazing layer of coffee flavor added to the mix.

It's a great cake to serve after a party when company has already had a good dinner and is just looking to sit down and have a good conversation. Keep reading below for our favorite tiramisu recipe...

Tiramisu

Ingredient

• 2 1/2 cups strong black coffee, room temperature
• 1 1/2 tablespoons espresso powder
• 9 tablespoons dark rum
• 2 tablespoons vanilla extract
• 6 large egg yolks
• 2/3 cup sugar
• 1/4 teaspoon table salt
• 1 1/2lbs mascarpone cheese (chilled below room temperature)
• 3/4 cup heavy cream, cold
• 14oz hard ladyfingers (about 40-60 depending on size)
• 3 /12 tablespoons cocoa
• 1/4 cup semisweet or bittersweet chocolate

Directions

1. Stir together coffee, espresso powder, vanilla extract, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves. Set aside.
2. In a large bowl, beat together the yolks until just combined. Add sugar and salt and whisk together until a pale yellow, making sure to scrape down the sides of the bowl. Add the remaining 4 tablespoons rum and beat until just combined. Add the mascarpone and continue to beat until no lumps remain.
3. In another large bowl, beat the cream hard until the cream begins to hold stiff peaks. Using a rubber spatula, fold one third of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone until there are no more white streaks.
4. Working one at a time, quickly drop half of the lady fingers into the coffee mixture, roll, then remove and transfer them to a 9"x13" baking dish. (Don't submerge the ladyfingers. You want them to take in a little of the coffee mixture, but not drown in it. The coffee should coat the edges but not be soaked in to the middle. Arrange the cookies in a single layer in the baking dish, breaking or trimming the ladyfingers as needed to fit properly.
5. Spread half the mascarpone over the ladyfingers, and use a rubber spatula to spread the mixture to the edges and corners. Place 2 tablespoons of the cocoa in a fine mesh strainer and dust the cocoa over the mascarpone.
6. Repeat the dipping and arrangement with the remaining ladyfingers, mascarpone, and remaining cocoa. Cover the  dish with plastic wrap and refrigerate at least 6 hours before serving.
7. Enjoy!

BBQ Jack Daniel's Style: Honey Baked Wings

When it comes to wings, some like them hot... and some like them with Jack Daniel's and honey. Ultra-spicy wings have their place at summer BBQs, but so do these sweet ones. And with a pinch of cayenne pepper, they still deliver a little kick. 

What really sold us on these wings was the addition of Jack Daniel's Honey Whiskey. This recipe is a twist on classic honey BBQ, and the Jack Daniel's really steps things up a notch. 

In order to get the full impact, you want to ensure the wings get nice and crispy. The best way to do that is to place your wings on a roasting rack above a baking pan-- not directly on the pan itself. This gets the air circulating beneath those wings, giving them that delicious crispy texture. You'll also want to toss the wings in oil before they go in the oven; it makes for plenty of crisp and as a bonus, keeps them from sticking to the rack. 

Honey Baked BBQ Wings w/ Jack Daniel's

(Makes 2 dozen wings)

Ingredients:

Chicken:

• 24 chicken wings, thawed and pat dry
• Salt
• Black Pepper
• Vegetable Oil

Sauce:

• 1/2 cup Jack Daniel's Tennessee Honey whiskey
• 1/2 cup onion, chopped
• 4 cloves garlic, minced
• 1 cup ketchup 
• 2 tablespoons vinegar
• 2 teaspoons worcestershire sauce
• 4 tablespoons brown sugar
• 3 tablespoons molasses
• 4 tablespoons tomato paste
• 3 tablespoons honey
• Dash of cayenne pepper

Directions:

1. Preheat the oven to 400F. Place a wire rack above a rimmed baking sheet lined with foil. Add an additional rack & foil-lined baking sheet if all wings will not fit in a single layer on one. 
2. Coat the wings in vegetable oil in a large bowl, add a sprinkle of salt and pepper, then toss.
3. Make a single layer of wings on each rack, above the baking sheet.
4. Bake 50-60 minutes or until crispy and fully cooked. 
5. While the wings cook, heat the Jack Daniel's in a saucepan. Once hot, add onion and garlic. Cook until the onions start to soften.
6. Stir in the ketchup, vinegar, worcestershire sauce, brown sugar, molasses, tomato paste, and honey. Bring to a boil.
7. Cook until the sauce is reduced and thickened, about 10-15 minutes, stirring frequently.
8. Once wings are baked and crispy, toss them in the sauce and serve immediately. 
9. Enjoy!

Guinness-Infused Dessert: Chocolate Cake Recipe

If you're looking for a great dessert, why not a moist, delicious chocolate Guinness cake? As someone who isn't much of a drinker, I was a bit nervous about adding beer, much less such a strong, butter beer to the cake, yet the result was absolutely delicious. Its bitterness offsets the sweetness of the cake while adding a wonderful coffee undertone. Top this with a simple cream cheese frosting to make the cake a perfect dessert.

For our recipe, we replaced the white sugar in the original with brown sugar. This really helped enhance the flavor of the beer without sacrificing too much sweetness. For a particularly interesting serving idea, pour the batter into Guinness pint glasses (fill via pastry bag). Fill about 3/4 of way full, and bake for 40 minutes. Let cool fully. Add a splash of Guinness (or stout) to the icing and fill the glasses the rest of the way up with icing. You'll end up with a cake that looks like a freshly poured pint of Guinness, and it will certainly be delicious! Just make sure you have long spoons to get to the bottom! Keep reading below for this delicious recipe...

Chocolate Guinness Cake

(makes about 12 slices)

Ingredients

CAKE

• 1 cup stout (or Guinness)
• 10 tablespoons unsalted butter
• 3/4 cup unsweetened cocoa
• 1 1/2 cups superfine sugar
• 1/2 cup dark brown sugar
• 3/4 cup sour cream
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups flour
• 2 1/2 teaspoons baking soda
• 1/4 teaspoon salt

ICING

• 1/2 stick butter
• 4oz cream cheese
• 1 1/2 cups confectioners sugar
• 1oz shot of stout or Guinness

Directions

1. Preheat the oven to 350F. Grease a 9" springform pan with butter and line the bottom with a round of parchment paper.
2. In a large saucepan, mix together the butter and beer, cooking over medium-high heat until the butter has melted. Add the cocoa powder and sugars, and whisk together. Take off the heat and let cool to room temperature.
3. In a separate bowl, whisk together the sour cream, eggs, and vanilla extract until well combined. Add the butter mixture and whisk together. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly whisk the flour mixture into the butter mixture until it comes together.
4. Pour the batter into the springform pan and give the pan a few taps on the countertop to shake out any air pockets. Bake for 50-60 minutes. Let cool on a wire rack. Run a knife around the edge to separate the cake from the pan and remove the ring from the springform pan.
5. Mix together the ingredients for the icing until smooth and uniform. Spread over the top of the cooled cake.
6. Enjoy!