Happy St. Pat’s + best pub fare

Happy St. Pat’s Day!
Happiness is a St. Pat’s pub crawl with zesty treats.
Discover the Menu Shoppe “finds”…and enjoy…
Slainte!
Guinness Pub Burgers
1 lb ground round
1/4 cup Guinness
2 tsps dry mustard
1/2 tsp ground ginger
2 garlic cloves ( minced )
1 tsp salt
1/2 tsp black pepper (fresh coarse ground)
2 tbsps unsalted butter
1/4 cup scallions ( minced )
hamburger rolls
In a bowl, gently mix the beef, beer, mustard, ginger, garlic, salt, and pepper together.
Form mixture into 4 thick patties  ( adjust recipe per servings required ).
Melt the butter in a large skillet over med-high heat–cook the burgers 3-5 minutes per side for medium or until desired doneness. Remove patties from skillet–add in the scallions; cook 1-2 minutes, stirring, until just wilted. Serve on toasted buns with some pan sauce on top.
Guinness Battered Onion Rings
1 lb onions (peeled and sliced into big fat rings)
4 oz self rising flour
3/4 tsp garlic powder
1 egg
1 tbsp melted butter
5 oz Guinness ( stout )
oil (melted fat to deep fry)
Sift the flour and garlic powder into a bowl. Beat to a smooth batter with unbeaten egg, butter and Guinness. Dredge the onion rings in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350°F/180°C) for about a minute or two until the batter is golden brown.
Beer Battered Asparagus
1 lb medium asparagus, trimmed and cut into 3-inch pieces
1 cup lager such as Harp (pour beer slowly into measuring cup–do not measure foam)
1 cup all-purpose flour
About 4 cups vegetable oil
1 teaspoon salt
1 tablespoon finely grated fresh lemon zest
For lemon dipping sauce
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper
Make batter and fry asparagus:
Put oven rack in middle position and preheat oven to 200°F.
Whisk together flour, salt, zest, and pepper in a bowl until combined,
then add beer, whisking until smooth.
Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer. Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.
 For the dipping sauce:
 Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in bistros, holiday, lounges, small plates, snacks and tagged , , , , , , . Bookmark the permalink.

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