Showing posts with label Irish. Show all posts
Showing posts with label Irish. Show all posts

Tuesday, March 8, 2016

Irish Whiskey Steak for St. Patrick’s Day with a Fun #Giveaway from Cleo Coyle



On March 17th, everyone is a little bit Irish. Here in New York, the wearing of the green starts early as we line Fifth Avenue to watch the annual St. Patrick’s Day parade—the world’s oldest and largest with more than two million spectators...




Members of New York’s Bravest (firefighters) and its Finest (police department) march in tribute to the many Irish immigrants who've worked in our city fighting fires and crime for generations...



Which is why today’s recipe is adapted from one my husband and I published in the recipe section of our 9th Coffeehouse Mystery Roast Mortem, a story set around the time of St. Patrick’s Day—and for good reason. The mystery pays tribute to New York's firefighters, the same ones who now march in that annual parade carrying 343 flags, in memory of the 343 souls their department lost in the service of saving others in New York on September 11, 2001.


In honor of that brave Irish spirit, we give you a recipe with spirit. A wonderful dish for St. Patrick’s Day…or any day!

~ Cleo Coyle, author of 
The Coffeehouse Mysteries


GIVEAWAY!

Scroll to the end of this post to
enter our fun St. Patrick's Day
giveaway!



Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.


Irish Whiskey Steak

Inspired by the ingredients of Irish coffee, my husband and I married whiskey and java in this recipe for an outrageously delicious marinade. 

The coffee accents the earthiness of the beef, which stands in contrast to the spirited brightness of the whiskey. The combination creates the kind of complexity that gives beautiful flavor, a finish so good you won’t need steak sauce, just a thick slice of bread to sop up every bit of those sizzling steak juices on your plate...



To download a free PDF
of this recipe that you can print,
save, or share, click here.

Cleo Coyle's
Irish Whiskey Steak


Makes 2 servings

Ingredients:

1/3 cup Irish whiskey (we like Jameson)

1/4 cup freshly brewed (and cooled) coffee or espresso

4 tablespoons sesame oil

3 tablespoons Worcestershire sauce

1 teaspoon freshly ground black pepper

2 T-bone, rib-eye, or shell steaks (2–3 pounds total)

Directions: 

(1) Whisk together the whiskey, coffee, oil, Worcestershire sauce, and pepper and pour into a shallow dish or pan that is large enough to hold 2 steaks flat (single layer, no overlap­ping).



(2) Cover the dish, pan, or container with plastic wrap, and marinate the meat for 1 hour in the refrigerator, then flip and marinate for a second hour. During the last 20 minutes, remove the steak from the refrigerator and allow the meat to reach room temperature.




(3) Sauté the steaks over medium-high heat in a heavy or cast-iron skillet or on a stovetop grill pan (that's what you see in my photos). Cook 5 minutes per side for medium-rare, or 7–8 minutes per side for medium-well. You can also broil or grill them on an outdoor gas or charcoal grill. 



NOTE: If your steak is on the thick side, see "Cleo's Quick Kitchen Hack" below for a restaurant technique on finishing it...

CLEO'S QUICK KITCHEN HACK

The Steak Roll...


When your steak is on the thick side, be sure to "roll" it on its sides (as shown above) at the end of the cooking process to get a nice browning on those fatty white edges.

AND FINALLY

(4) Be sure you allow the steak to rest at least ten minutes before slicing so the juices are able to re-collect. If sliced too soon, those important juices may run out and your steak will taste dry instead of moist and juicy—the best way to eat with joy!






Happy St. Patrick's Day!


~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on Facebook here. * Follow me on Twitter here
Learn about my books here

* * *

Our newest mystery is 
now a bestselling hardcover!




Coffee. It can get a girl killed.





DEAD TO THE LAST DROP

A "Most Wanted" Mystery Guild Selection
A Baker & Taylor Fall "Trends" Pick
Three "Best of Year" Lists


Dead to the Last Drop 
is also a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.

*  *  *



The Coffeehouse Mysteries are bestselling works of
amateur sleuth fiction set in a landmark 
Greenwich Village
coffeehouse, and each of the 
15 titles includes
the added bonus of recipes. 



GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER
(with mini plot summaries)

* * * 

Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist of
books in order, along with
mini plot summaries, 



Or learn more about the books and meet 
Jack Shepard, our PI ghost by clicking here.



* * * * 



CLEO'S 
ST. PATRICK'S DAY
GIVEAWAY!


TO ENTER, leave a comment on this blog post with your e-mail address (or another way to contact you, for example, you can let me know if  you are my friend on Facebook and I can get in touch that way, and feel free to Friend me if you aren't!)...

Prize #1 - Irish Blessing Mug

While we can't give you a bottle of Irish whiskey, we can give you this beautiful bone china "Irish Blessing" coffee mug designed in Galway with Celtic symbols and the words of the old Irish blessing...

"May the road rise up to meet you. May the wind be always at your back. May the sun shine warm upon your face, and rains fall soft upon your fields. And until we meet again, may God hold you in the hollow of His hand..."





Roast Mortem:
A Coffeehouse Mystery
with firehouse recipes!
Click to learn more.
And...

Prizes #2 and #3

We’re also giving away a set of our autographed glossy recipe cards as well as an autographed copy of Roast Mortem, our 9th Coffeehouse Mystery, which pays tribute to New York’s firefighters, generations of whom have been proud descendants of Irish immigrants.

The story follows our amateur sleuth Clare, a middle-aged single mother and coffeehouse manager, who barely gets out of a burning cafe alive. The fire turns out to be arson, set by someone who appears to be targeting the city's cafes.

Looking for clues to the culprit, Clare ends up befriending members of a local firehouse. And when some of these men begin to die in suspicious ways, Clare can see there’s more to this case than simple arson and fears more than New York’s Bravest will end up burned...


Click to see some
of the book's recipes.


In the course of this mystery, Clare not only exchanges clues with the firefighters, she swaps some great recipes. 

The result is a culinary mystery with delicious spins on firehouse favorites. May you read (and eat) with joy! 

~ Cleo











 "No one combines a cozy atmosphere
with a realistic crime novel any better
than Cleo Coyle. . . . a winner."

~ Lesa Holstine,
award-winning contributing
reviewer to Library Journal and
Mystery Readers Journal




Wednesday, March 11, 2015

Irish Lamb Stew + Irish Soda Bread (gluten-free), #recipe from author @DarylWoodGerber




Happy almost St. Patrick's Day. The Irish side of me, Traynor (or Trainor), comes from County Cork.  My grandmother was raised there and often spoke of her home country, even though she and her brother made their way on a steamer in the late 1800s to America. Okay, yes, her family was with her, but to hear her tell it, she and her brother crossed alone. They were both scrappers.

She survived the 1906 quake in San Francisco. She travelled the world. She married a man. They had a son. She lost her husband tragically, so she married my grandfather, a man 30 years her senior. They had a son, my father. Grandmother Irene was a stalwart woman. She had rules. She liked things done in a certain way. Very Downton Abbey, come to think of it. But she loved the arts. She took me to the symphony and musicals. She loved to golf. She wasn't a cook. At least I never saw her cook. But she had a cook.  I remember some grand dinners at her house. I still make Christmas dinner the way it was served at her house: roast beef, Yorkshire pudding, crisp green beans. Incredible sugar cookies for dessert.

One thing she never served was Irish lamb stew. I couldn't figure it out. Was it to peasant for her tastes? I remember having corned beef and cabbage but not stew. 

I simply had to make one for myself. I browsed my cookbook shelves for a recipe but couldn't find one. I found Irish Soda Bread in my very first cookbook, The Gourmet Cookbook, Volume I. That recipe will follow.

So I went online and searched for recipes. There were lots of choices, but none fit the bill, so I tweaked a recipe I found in a Southern Living site, of all things. And the result is tasty!  Also, gluten-free for those, like me, who need to eat that way.

So happy St. Patrick's Day. If you are Irish. If you wish to be Irish. If you simply like to eat, drink, and laugh heartily!

By the way, while cooking this stew, I came across a term in a recipe that always stumps me: salt and pepper to taste. Honestly, salt and pepper "mature" in a stew over time, so how much is too much and how little too little? Personally, I'd rather err on the side of "too little" and add more of each spice when served. So in this recipe, I give you exact amounts. If you want more, be my guest.


Irish Lamb Stew

Gluten-free

Serves 4-6

2 tablespoons olive oil
1 ½ pounds lamb shoulder, trimmed and cut into 1” cubes
2 large sweet onions, quartered and sliced
4-5 large carrots, peeled and sliced
1 teaspoon dried thyme
2-3 bay leaves
1 tablespoon dried parsley
2 teaspoons salt
½ teaspoon white or black pepper
3 cups beef broth (gluten-free)
10-12 small white potatoes
½ cup frozen peas
2 tablespoons corn starch
2 tablespoons water


Directions:

Peel and dice the carrots and onions. Set to one side. Trim and cube the lamb. *Note: I found this easier to do with kitchen shears. Lamb is slippery!



In a large, deep sauté pan, over medium-high heat, heat the oil. Sauté the lamb in the oil for 2 minutes. Add the chopped onion and cook, stirring, until the lamb is browned and onion tender, about 5-7 minutes. Sprinkle with thyme and add the chopped carrots, the bay leaf (I like more than most), parsley, salt, and pepper, and the beef broth.






Simmer for about 1 hour.

Add the potatoes, sliced in half if preferred, and cover. Continue cooking for 25 more minutes.

Add more salt and pepper if desired.

Add peas. Stir.

In a small bowl, stir the cornstarch and water together until smooth and no lumps. Add the mixture to the stew and stir well. Raise heat to medium low and cook for 3-4 minutes until the broth thickens.



This can be served immediately or made a day or two ahead and reheated. Flavors will meld deliciously! My husband says it's one of the best stews he's ever had, and he can be picky about stew!  So enjoy!

Serve with soda bread or crusty loaf.




Irish Soda Bread
Gluten-free
(tweaked from a recipe out of The Gourmet  Cookbook Volume 1)

Serves 6

2 cups gluten-free flour  (I used tapioca starch and potato starch)
1/8 cup sugar (2 tablespoons)
1 ½ teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 tablespoons butter
3/4 cup plus 1 tablespoon buttermilk
1 egg

Preheat oven to 375 °F. In a small bowl, mix together the gluten-free flour, sugar, baking powder, soda, salt and xanthan gum. Cut in the butter until the mixture is crumbly. Add the buttermilk and egg. Combine until incorporated.  [Note: if you don't have buttermilk on hand, use 3/4 cup regular milk plus 1 tablespoon vinegar.]





Turn the dough out on a board and knead it for 2 to 3 minutes until it is smooth. [Note: mine didn’t get “smooth” but was fully incorporated.]


Shape the dough into a round loaf. Put the loaf in an 8-inch cake pan. Press down [you might need to moisten your fingers] until it fills the pan. Using sharp scissors, cut a diagonal slit in the center of the loaf.



Bake for 25-30 minutes until golden brown.



My notes: I think I would have used a ½ teaspoon more of baking powder to make this fluffier. I’m not sure I needed the xanthan gum in a recipe that baked so fast. And my pan was a 9-inch cake pan. The bread came out rather flat. It cooked faster than the recipe called for. Therefore, it might have been puffier in an 8-inch cake pan.


No matter what, the flavor was lovely!

Savor the mystery!


******************

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