Tuesday, March 24, 2020

Cleo Coyle's Irish Whiskey Steak with Royal Tara #Giveaway News



Sadly, for the first time in 258 years, New York City's St. Patrick's Day parade was postponed. The reason, of course, was in reaction to the COVID-19 pandemic. Because of that, Marc and I decided to make the best of a bad situation and celebrate St. Patrick's Day online with our readers, through our March Newsletter.

Today, we're happy to bring some of that online celebration to Mystery Lovers' Kitchen, starting with a few pictures, which I took at past parades, along with a wonderful video from last year's parade...




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NYPD PIPES & DRUMS VIDEO

Though postponed this year, the St. Patrick's Day parade tradition is beloved by millions, so let's celebrate with this memory until the pipes and drums strike up again...


Click the white arrow in the window above to enjoy a stirring performance by the famous NYPD Pipes & Drums at last year's St. Patrick's Day parade. If you don't see the window, you can view the video on YouTube, by clicking here.

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As for today's recipe, Marc and I are sharing a slightly adapted version of one we first published ten years ago in our 9th Coffeehouse Mystery, Roast Mortem, a story set around the time of St. Patrick’s Day—and for good reason. 

Click to
learn more.

Our mystery in Roast Mortem paid tribute to New York's firefighters, the same ones who now carry 343 flags in every St. Patrick's Day parade, in memory of the 343 souls their department lost in the service of saving others in New York on September 11, 2001.

Remembering the hard times we've weathered
will help us face 
the challenges ahead...



In honor of all the brave spirits on the front lines today from the first responders to the doctors & nurses & medical staffs, from the supermarket clerks and delivery drivers to all the essential service workers keeping the lights on, we give you a recipe with spirit, a wonderful dish for any day, not just St. Patrick’s Day!

With much love
~ Cleo Coyle, author of 
The Coffeehouse Mysteries




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


A Recipe Note from Cleo

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,

🍀 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 (or any oil you have on hand)

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 marinated 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! 




With much love,

Cleo Coyle

New York Times bestselling author
of 
The Coffeehouse Mysteries &
Haunted Bookshop Mysteries


This is us >> Alice and Marc.
Together we write as Cleo Coyle

Visit our online coffeehouse here.
And follow us at these links...

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5 Best of Year Lists!




Our NEW Coffeehouse Mystery!

Learn more or buy at:

 Amazon * B&N

Indie * 
BAM





New Updated Version!

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


Click for Cleo's Free Checklist of
Coffeehouse Books in Order



🍀 

CLEO'S GIVEAWAY NEWS!




We are now running 2 fun prize package contests in our March Newsletter. The packages include a bone china IRISH BLESSING COFFEE MUGS from Royal Tara. An autographed first edition hardcover copy of our bestselling Coffeehouse Mystery Brewed Awakening, a sturdy canvas tote bag, and an autographed set of our favorite recipe cards.




HOW TO ENTER?


Sign up for Our Newsletter!

👇


TO SUBSCRIBE...


When you subscribe to our free newsletter, an auto-reply will send you a link to our March News, which has all the info you need on our Royal Tara prize package giveaways + you'll get bonus recipes, fun videos, and book news!

Good Luck & Have Fun!


🍀


12 comments:

  1. Happy (belated) St. Patrick's Day, Cleo! I loved your parade video of the NYPD pipes and drums. Your Irish Whiskey Steak looks amazing. Thanks for your wonderful books and recipes. I'll be trying this one!

    ReplyDelete
    Replies
    1. Thank you, Jessica, I'm so glad you enjoyed the post. And I hope you enjoy the steak recipe, as much as Marc and I do. Cheers for stopping by the Kitchen!

      ~ Cleo

      Delete
  2. Thank you for Wonderful books and recipes.

    ReplyDelete
    Replies
    1. You are very welcome, Donamae! Thank YOU for the kind comment and for dropping by the Kitchen today. Sending much love...

      ~ Cleo

      Delete
  3. Karen Halsey
    Thank you for sharing this recipe. Looks Delicious. Have to try this week end. Thank you for you books and recipes.

    ReplyDelete
    Replies
    1. Karen - You are very welcome! Thank you for dropping by the Kitchen today, and Marc and I hope our recipe brings you plenty of joy.

      ~ Cleo

      Delete
  4. The recipe looks delicious. Sad that the parade had to be cancelled, but the spirit can't be dimmed. Thanks for all you do for your readers.

    ReplyDelete
    Replies
    1. Hi, Mason - Thank you so much for dropping by the Kitchen today. It is a sad and tense time for many in the country and the world and definitely for those of us in New York right now. You have cheered me with your kind words, and staying positive will get us through. Take care of yourself and thanks again for stopping by! With much love...

      ~ Cleo

      Delete
  5. this recipe looks wonderful. thank you. and thanks for the tips

    ReplyDelete
    Replies
    1. You're very welcome, Lori! Thanks for stopping by today.

      ~ Cleo

      Delete
  6. The steak looks so good. My son does the cooking on our indoor grill. I'm not very good with it. To be fair, I'm not good at cooking period.
    lkish77123 at gmail dot com

    ReplyDelete</