St. Pat’s Rustic Revelry

Some rustic fare for St. Pat’s revelry.  Hearty and handsome.
A savory presentation anytime.
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Enjoy the St. Pat’s weekend.  Slainte!
Beef and Guinness Pie
   Hearty rustic fare
3 tbsp. tomato paste
3 1⁄2 cups beef stock
4 lbs. beef chuck, cut into 1″ cubes
1 1⁄2 lbs. white mushrooms, cleaned and quartered
1 large yellow onion, peeled and sliced
6 cloves garlic, peeled and chopped
2 tbsp. fresh thyme leaves, chopped
2 cups Guinness stout
1 1⁄2 cups flour
Salt and freshly ground black pepper
1 egg
1 lb. frozen puff pastry, thawed
Preheat oven to 325°. Put tomato paste into a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well. Transfer to a deep 10 1/2″ × 12 1/2″ baking dish set on a large baking sheet. Cover dish with foil. Bake, stirring occasionally, until meat is very tender, 3 1/2–4 hours. Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a 1/4″ thickness, 2″ wider than baking dish. Remove baking dish from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Trim with mint sprigs.
Guinness-brined BBQ Lamb Shanks
3 pounds bone-in lamb leg steaks
**If not able to find lamb leg steaks–then get the same cut by slicing a boneless leg of lamb 1/2 inch thick.
2 cups Guinness ale
1 tablespoon coarse salt
1/4 cup sugar
1 cup water
1 tablespoon canola oil
3 tablespoons Smokin’ Rub **Substitute any kind of chile rub or Cajun seasoning for the Smokin’ Rub.
1 1/2 cups Guinness BBQ Sauce
For the BBQ sauce:
2 cups Guinness ale
1 star anise (optional)
1 cup ketchup
1/4 cup dark brown mustard
1/3 cup honey
2 tablespoons hot pepper sauce
2 teaspoons coarse salt
2 teaspoons ground black pepper
Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half. Add the remaining ingredients and simmer for 5 minutes, or until thick. Cool and remove the star anise. Store in a tightly closed container in the refrigerator for up to 1 week.
 **Substitute prepared BBQ sauce spiked with a tablespoon of instant powdered espresso for the grilling sauce.
To prepare the lamb:
Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a 1-gallon zipper-lock bag. Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours. Light a grill for direct medium-high heat, about 425°F. Remove the lamb from the brine and pat dry. Discard the brine. Coat the lamb with the oil and season with the rub. Set aside for 10 minutes. Brush the grill grate and rub with oil. Grill the steaks for about 7 minutes per side for medium-rare (135°F on an instant-read thermometer). Baste with a thin layer of the sauce during the last minute of grilling. Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side.
Chocolate Whiskey Souffle Tarts
For the crust:
1 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
3/4 cup powdered sugar
1/2 teaspoon (scant) salt
For the filling:
10 ounces bittersweet or semisweet chocolate, chopped
1/4 cup Irish whiskey
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee crystals
Pinch of salt
4 large eggs, separated
1/2 cup sugar
Sweetened whipped cream
Chocolate shavings (optional)
Make crust:
Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.
Make filling
Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours.
Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.
Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings.
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