CHOCOLATE PUDDING CAKE

Just about everyone has a recipe for a "pudding cake'. Chocolate, lemon and toffee are the most popular recipes. These treats are quick, tasty, and easy dessets you can throw together in less than 10 minutes, pop in the oven while eating dinner and serve while still warm and gooey after the dishes are done. Serve with sweetened whipped cream or ice cream.

Chocolate Pudding Cake

1 cup flour
3/4 cup granulated sugar
1/4 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla
3/4 chopped walnuts (optional)

"Pudding"
3/4 cup brown sugar
1/4 cup cocoa
1/2 cup milk
1-1/4 cup boiling water
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Preheat oven to 350 degrees.

Mix dry cake ingredients together. Add milk, oil and vanilla. Stir
until smooth. Mix in nuts, if using.
Pour into grease 8"x8"x2" baking dish.

Combine pudding ingredients and pour over batter.

Bake at 350 for about 45 minutes.
Makes 6-8 servings.

Serve with sweetened whipped cream or vanilla ice cream.

EL POLLO LOCO® BARBECUED BLACK BEANS

I recently tried these tasty beans at El Pollo Loco. They were a hit with everyone at our table.

El Pollo Loco® BBQ Black Beans

2 15-ounce cans black beans (with liquid)
1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 tablespoons ketchup
2 pieces of bacon, cut into very small pieces
3 tablespoons bacon fat
2 tablespoons red wine vinegar
2 tablespoons minced canned green chiles
1/4 teaspoon cayenne pepper



Cut bacon across the short side into small pieces and fry. You can also cook bacon pieces, drain and cool, and crumble cooked bacon into very small pieces. Reserve the drippings.


Combine dripping and small cooked pieces of bacon with remaining ingredients in a saucepan. Cook over medium heat until the mixture just begins reach a boil, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture thickens.

Makes 3 cups

PANERA BREAD® CAESAR SALAD

Panera Bread Caesar Salad

This is an old recipe for making a lower fat version of Panera's Caesar Salad. It just wasn't right, so I made a few changes.

You can use your favorite purchased croutons or make your own. Panera uses their Asiago Cheese bread for the croutons for their salad, Italian Bread would be a nice second choice, but any bread will do. If you're looking for crouton recipes there are a few buried in the salad recipes, including Caesar Salad Croutons, listed in this link.

Croutons
4 ounces Panera's Asiago Cheese bread or Italian bread-sliced
1 clove garlic, cut in half
Nonstick olive oil cooking spray

Dressing
1/4 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste
Coarsely ground black pepper

Salad
1 package (18-ounce) hearts of romaine lettuce, torn into bite-size pieces
Asiago-Parmesan Cheese-(thin shaved pieces) to taste


Preheat oven to 400 degrees F.
Croutons:
Slice bread into 1/2 inch thick slices.
Rub both sides of bread slices with the cut side of garlic clove.
Cut bread into 1/2-inch cubes; place cubes on cookie sheet and spray bread liberally with cooking spray. Bake 10 minutes or until
golden-brown and crisp. Allow croutons to cool before using.

Salad Dressing:
Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise,
Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.

Add lettuce, croutons and shaved Asiago-Parmesan cheese to dressing in bowl; toss to coat.

Croutons
4 ounces Panera's Asiago Cheese bread or Italian bread-sliced
1 clove garlic, cut in half
Nonstick olive oil cooking spray

Dressing
1/4 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste
Coarsely ground black pepper

Salad
1 package (18-ounce) hearts of romaine lettuce, torn into bite-size pieces
Asiago -Parmesan Cheese-(thin shaved pieces)


Preheat oven to 400 degrees F.
Croutons:
Slice bread into 1/2 inch thick slices.
Rub both sides of bread slices with the cut side of garlic clove.
Cut bread into 1/2-inch cubes; place cubes on cookie sheet and spray bread liberally with cooking spray. Bake 10 minutes or until
golden-brown and crisp. Allow croutons to cool before using.

Salad Dressing:
Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise,
Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.

Add lettuce, croutons and shaved Asiago-Parmesan cheese to dressing in bowl; toss to coat

CHOCOLATE SWOON BARS

Just out of the oven
I Stumbled on this recipe at Dozen Flours and knew I had to try it from the name alone. The pictures posted were pretty persuasive, also.

The recipe calls for a not too familiar ingredient, vanilla butter nut extract. This can be found near the vanilla and almond extracts at your local supermarket. McCormick makes Imitation Vanilla Butter & Nut extract, or you can find a version at King Arthur Flour by LorAnn Oils and Flavors; Vanilla Butternut Flavor. Yes, you can make these bars using just vanilla extract, if that's all you have, and they will be a very good bar, but the vanilla butter nut extract will make all the difference.

Just a couple of my notes.
My batter was not a pourable batter, it was a stiff dough and I had to pat it into the pan.


Ready for the oven
The milk chocolate chips did not melt in my recipe, but I don't know if they are supposed to melt. After the whipping of the sugar butter mixture and the addition of the other ingredients my batter had cooled significantly and there wasn't enough heat to really do much melting of the chocolate. I sprinkled with semi-sweet chocolate chips on top immediately after removing the bars from the oven. They melted nicely, but I liked what Julia at Dozen Flours had done so I did not spread the melted semi-sweet chocolate chips. It not only looked good, but I think it added to the "eating enjoyment." I only made half a batch and that made plenty! The full batch makes about 40 bars.

Here is the recipe for half a batch. Check out Dozen Flours for the full batch (or just double this recipe, but Julia has done a great post on this recipe, so you really want to check it out). Since she has explained the process so well I am going to leave her directions in her words.

Chocolate Swoon Bars

1 cup light brown sugar, packed
6 tablespoons unsalted butter, softened
1 egg
1 teaspoons vanilla butter nut extract
1 cup flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
6 ounces milk chocolate chips- to be mixed into batter/dough
1/2 cup semi sweet chocolate chips - for the top, after baking

Preheat oven to 350F. Grease 9"x 6" baking pan and set aside. An 8"x8" baking pan will also work .

In a small bowl, combine flour, baking soda, and baking powder together and mix together with a fork. Set aside.

If you have a stand mixer, have the metal bowl and paddle attachment ready to go. If you're using a hand mixture, get your mixer ready to go.

Set up a metal or glass head proof bowl and have a towel or over mit close by.

In another small bowl, mix the eggs and extract together as so as to break the yolks. Set aside.

In a medium sized saucepan, over medium heat, combine the brown sugar and butter together, stirring constantly until the mixture becomes very think and starts to bubble. Once it starts to bubble, continue stirring constantly, scrapping the sides and bottom of the pan for an additional three minutes or so. Do not increase the heat. (Note: you're not looking for a caramel here, but you want the mixture to almost be to the point where the sugar is dissolved, but not quite).

Remove the pan from the heat and continue to mix by hand for about a minute. Pour the hot mixture into the metal stand mixer bowl and mix on low speed for three minutes. Increase the speed to medium and mix for two minutes, stopping once a minute to scrape down the sides and bottom of the bowl. By now the mixture should still be warm, but not molten.

Return the speed back to medium and slowly add the egg/extract mixture. Add a little at a time to avoid the egg scrambling. The batter should get very shiny and turn a pretty shade of light brown. Continue mixing until all the egg is incorporated. Be sure to scrape down the bottom and sides of the bowl.

Add the flour in two batches, mixing until it's just incorporated. Add the chocolate chips and mix for about 30 seconds on low until the chocolate is combined. The chocolate will melt and that's okay.

Pour the mixture into the prepared baking pan and bake for 25-30 minutes, until a toothpick comes out clean.

Remove it from the oven and scatter a cup of semi-sweet chocolate chips on top. You may need to add more chocolate chips to fill in any bald areas.

Let cool completely and cut into bars.

JOE'S STONE CRAB® GRILLED TOMATOES

This recipe will help you use any left over garlic creamed spinach you may have leftover from yesterday's post. Check the post for Joe's Stone Crab's Garlic Creamed Spinach recipe.

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Joe's Stone Crab® Grilled Tomatoes
4 1/2-inch thick slices of beefsteak tomato

1/2 cup creamed spinach, Joe's Stone Crab Garlic Creamed Spinach

2 tablespoons butter, melted

2 tablespoons seasoned bread crumbs

3 slices real American cheese, diced

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Preheat broiler.
In a medium bowl, combine creamed spinach, butter and breadcrumbs.
Arrange the tomato slices on a baking sheet and lightly salt them.
Spread about 2 tablespoons of creamed spinach/crumb mixture on top of each tomato.
Top tomatoes with diced cheese.
Broil the tomatoes for 2 to 3 minutes, or until the cheese melts and browns.

JOE'S STONE CRAB® GARLIC CREAMED SPINACH

Joe's Stone Crab® Garlic Creamed Spinach

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3 tablespoons salted butter

1 tablespoon minced garlic

1 tablespoon all-purpose flour

3/4 cup half-and-half

2 10-ounce boxes frozen chopped spinach, thawed

OR

2 lbs fresh spinach, washed and tough stems removed

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground black pepper
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If using fresh spinach:

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Chop and set aside.
.

If using frozen spinach:

Thaw, and squeeze water out of spinach. Set aside
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Melt the butter in medium saute pan over mediumheat. Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
Add flour, and whisk over medium heat about 1 minute. Gradually add half and half. Whisk until mixture is smooth.
Add salt, nutmeg, and black pepper and simmer for 10-15 minutes on medium.

BENNIGAN'S® "DEATH BY CHOCOLATE"

A true half gallon of ice cream contains 8 cups, but manufactures have reduced the size of the container to 1.75 quarts so will only get about 7 cups of ice cream.

You can adjust this to use 7 cups of each ice cream if you wish. *You may also want to have more hot fudge sauce on hand to be sure you have enough to cover the dessert when you remove it from the bowl.

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Bennigan's ® "Death by Chocolate"

9 cups rocky road ice cream, softened

9 cups Dutch chocolate ice cream softened

16 ounces hot fudge sauce* you may want to use more

3 cups Twix Candy Bars-chopped

Crust Mixture-recipe follows

Magic Shell type product, use this as needed or desired when layering dessert

Crust Mixture:

12 oz. fudge covered graham crackers

8 oz. nabisco's famous chocolate wafers

1 1/2 stick butter melted

Chop Twix bars.

Remove the ice cream from freezer and allow to soften for 15 minutes.

Crust Mixture:

Melt butter, set aside.

In a food processor, process the graham crackers and the chocolate wafers into fine crumbs. Add the butter to the cookie crumb mixture and mix well. Use crust within an hour for the dessert.

Assembly:

Line a large Pyrex bowl with plastic wrap.

Assemble in the following order:

Use 1/2 - 2/3 of crust mixture to line bowl.

1 cup rocky road ice cream

1 cup Dutch chocolate ice cream

1/4 to 1/3 cup Hot fudge sauce

1/2 cup diced Twix

Repeat in this order until finished with ingredients.When all ingredients are in the bowl, cover with plastic wrap. Using your hands, press down firmly and evenly to push out all the air pockets.

Place bowl into the freezer for 30 minutes and allow to harden before applying the crust mixture. When the ice cream is firm, remove plastic wrap, cover with hot fudge sauce and hard shell and evenly spread remaining crust mixture over the the surface. Gently but firmly, press the crust mixture down to form an even layer. Cover with plastic wrap and place back into the freezer for at least 12 hours.
Remove from bowl** and cover with hot fudge sauce and slice for serving.

**You may have to dip the bowl into hot water briefly, dry bowl and tip upside down to help the dessert come out of the bowl easier.

OLIVE GARDEN® CHIANTI BRAISED SHORT RIBS

This at home version of Chianti Braised Short Ribs is from Olive Garden.
Adjust the amount of onion used, according to the size of your onions and your personal taste.

OLIVE GARDEN® CHIANTI BRAISED SHORT RIBS
Serves Six

3-4 lbs boneless beef short ribs*

½ teaspoon salt

½ teaspoon pepper

2-4 tablespoon extra virgin olive oil

1-2 medium yellow onions, chopped

4 large garlic cloves, minced

2 cups Chianti wine

1 32-oz can crushed tomatoes

3 cups beef broth

2 teaspoons fresh rosemary, chopped
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Pat the short ribs dry and season with salt and pepper.
Coat a large, nonstick pan with olive oil. Sauté the short rib pieces over medium-high heat for about two to three minutes on each side or until brown. When finished, transfer the short ribs to a bowl.
Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute.
Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes).
Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process.
Remove the short ribs from the pan and boil the liquid until it’s reduced by half, about 10 minutes.
Return the short ribs to the pan and heat thoroughly.
Serve with potatoes or risotto and vegetables.

*Your grocery store butcher can cut into individual ribs and de-bone.
Serves Six

RED LOBSTER® LOBSTER BISQUE

The chef tip listed with the recipe suggested adding a touch sherry or brandy.

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Red Lobster's Lobster Bisque

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6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1¼ to 1½ lbs. live lobster
½ cup Melted butter, salted
1 cup Onions, finely diced
½ cup Carrots, finely diced
½ cup Celery, finely diced
1 tsp. Garlic, minced
½ cup All-purpose flour
¼ cup Cognac (or Brandy)
1½ cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
½ tsp. Thyme
¼ tsp. Ground red pepper
1 cup Heavy cream
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Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
Add the cognac (or brandy) and cook until the alcohol has evaporated.
Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

BUBBA GUMP SHRIMP CO FORREST'S SHRIMPER'S NET-CATCH

Bubba Gump Shrimp Company's home version of their tasty beer steam shrimp with the addition of vegetables to help complete your meal. If you don't have Bubba Gumps seafood boil spice, you can use Old Bay or your favorite.

Bubba Gump Shrimp Co. "Forrest's Shrimper's Net- catch"

2 Lb medium Shrimp, Deviened
2 Red potatoes cooked and quartered
12 Carrots in 6" strips
12 Stalks Celery in 6" strips
4 Lemon wedges
4 oz. melted Butter
4 frozen Corn Cobbettes
2 Tbsp. Cajun Seasoning
1 Tbsp. minced Garlic
Dash Liquid Smoke (optional)

For the Poaching Liquid:

1-Gallon Water
¼ cup Durkee's Hot Sauce
4 Bay Leaves
1 Tbsp. Bubba Gump Brand Seafood Boil spice
¼ cup Beer
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Lemon wedges for serving

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Combine all Poaching Liquid ingredients and then bring to a boil, then reduce to a medium simmer.
Add Shrimp, vegetables, corn, potatoes, and lemon wedges and cook until Shrimp is completely done.
Remove from Poaching Liquid, strain and place in Stainless Steel Bowl.
Add Butter, Cajun spice, garlic and Liquid Smoke and toss together.
Serve on large platter with extra lemon wedges.

FAMOUS DAVE'S OL' SOUTHERN PLANTATION PRALINE SAUCE

Part 2 of yesterday's post for Famous Dave's Bread Pudding. This is the praline sauce to top your bread pudding with. This recipe will make plenty! You'll have enough left over for ice cream, french toast and more.

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OL' SOUTHERN PLANTATION PRALINE SAUCE
Yield: 8 cups

2 cups unsalted butter, cubed, divided use
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 tsp cinnamon
2 1/2 cups sour cream
1 1/2 tsp vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan (3 quarts or larger).

Add the remaining 1 cup of butter and mix will. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine the brown sugar, whipping cream and cinnamon in a large (4 quart) sauce pan and mix well. Cook over low heat until blended, stirring constantly. Increase heat. Using a candy thermometer, cook to exactly 230 degrees.

Immediately stir in pecan mixture. Then add sour cream and vanilla and mix well. Remove from heat.

Serve over Famous Dave's Bread Pudding, but save some for vanilla ice cream, French toast, pancakes, etc.

FAMOUS DAVE'S BREAD PUDDING

Famous Dave's Bread Pudding

Unsalted butter, softened

1 (1.5 lb.) loaf cinnamon egg bread

2/3 cup golden raisins

1.5 cups sugar

4 cups milk

2 cups heavy whipping cream

1/4 cup vanilla extract

8 eggs, beaten

1 teaspoon cinnamon

Coat the bottom and side of a 2" deep baking dish heavily with butter. Tear the bread into 1" pieces.

Mix with the raisins in a bowl.

Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily.

Whisk the sugar, milk,

Pour over the bread mixture.

Preheat the oven to 325 degrees.

Place the baking dish in a 4" deep baking pan.

Add water to reach halfway up side of the baking dish.

Bake for 1 hour.

Remove from water bath.

Let stand for 20 minutes.

Spoon into dessert bowls, and serve while still warm.

BETTE'S OCEANVIEW DINER CORNED BEEF HASH

Maryland Breakfast: Corned beef hash, poached eggs and toast.

Here's a good way to use some of that left over corned beef.

Check out Bette's Ocean View Diner's website, you can order Bette's great mixes, including scones and pancake and waffle mix. If you can't go to Bette's these mixes are the next best thing!
Bette's Oceanview Diner's Corned Beef Hash
Serves: 8
4 1/2 cups corned beef, cooked and cut into 1/2-inch dice
6 cups russet or other baking potatoes, cut into 1/2-inch dice
4 cloves garlic, minced
1 tablespoon red wine vinegar
3/4 cup heavy cream
Freshly ground pepper

Boil the diced potatoes in salted water until they are just tender, about 10 minutes.
In a bowl, combine meat and potatoes, gently, adding garlic, vinegar and cream. Cook over moderate heat in large frying pan until the cream bubbles, and is reduced by half. Season with black pepper. Cool mixture for at least an hour, or overnight.
Fry the hash on a griddle or in a skillet that has been seasoned or lightly oiled. When a crust is formed on the bottom (usually in 5-10 minutes), turn the hash and cook until crust forms on the underside. Cut into wedges and serve immediately with perfectly poached fresh eggs.

GILLILAND'S IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE

To make the cinnamon sugar start with 1/2 teaspoon cinnamon added to 1/4 cup granulated sugar, add more cinnamon to match your taste.

Gilliland's Irish Bread Pudding with Caramel-Whiskey Sauce
Source: Los Angeles Times

1 (2-pound) loaf sliced white bread, crusts removed
1/2 cup butter, softened
1/2 cup raisins
1/3 cup Irish Whiskey
2 1/2 cups milk
2 1/2 cups whipping cream
1 vanilla bean, slit
8 eggs
1 cup sugar
Cinnamon-sugar (about 1/4 cup)

Caramel-Whiskey Sauce
1 1/2 cups sugar
1/2 cup water
1/2 cup butter
Whipping cream
1/4 cup Irish whiskey

Spread bread slices with some of soft butter. Toast lightly on 1 side. Cut bread in 1/2-inch squares. Set aside.Plump raisins in Irish whiskey. Set aside.Heat milk and cream with vanilla bean, scraping out seeds from bean. Cool. Discard bean. Set milk aside.Beat eggs with sugar. Add to milk mixture. Stir in bread cubes and raisin mixture. Let stand 15 minutes.Pour bread mixture into well-buttered 13x9-inch glass baking pan. Dot with remaining butter, sprinkle with cinnamon-sugar to taste. Bake at 350 degrees 45 to 60 minutes or until lightly golden on top. Serve with Caramel-Whiskey Sauce.
Makes 8 servings.

Caramel-Whiskey Sauce
Melt sugar in water over low heat until caramelized. Add butter and 1 1/2 cups whipping cream and cook to desired consistency.Cool, then add whiskey and more cream for desired consistency, if necessary. Makes about 3 cups.

MCCABE'S IRISH PUB & GRILL CORNER BEEF AND CABBAGE

From Naples Daily News

McCabe’s Irish Pub & Grill's Corned Beef and Cabbage
Naples Florida

4-5 pound corned beef brisket
1/4 cup pickling spice
Water to cover meat
1 medium cabbage, cut into 8 pieces with core intact
8 carrots, peeled
8 medium potatoes, such as red or Yukon gold, peeled
Half a bunch of fresh parsley, chopped

Place corned beef in a large pot.
Cover with water and add the pickling spices.
Boil until tender on top of the stove with cover on the pot, approximately 3-4 hours.
Remove corned beef from pot and let it rest on a platter.
Set aside strained pickling spices from the water.
Place the water in a large saucepan on top of the stove and add potatoes and carrots.
Boil until tender.
Remove vegetables from liquid and place on a platter.
Place cabbage in the same pan of water to boil until tender.
Place cabbage on the platter with the potatoes and carrots.
Slice the corned beef and place on top of the vegetables.
Pour some of the liquid over the meat and vegetables.
Sprinkle entire platter with chopped fresh parsley.
Serves 6 to 8.

MULDOON'S WHISKEY-MARINATED WINGS

From L.A. Times
Muldoon's whiskey-marinated wings

Newport Beach CA

Total time: 3 hours
Servings: 8

Note: Adapted from Muldoon's Newport Beach. The restaurant recommends Maytag for the blue cheese. This recipe makes slightly more barbecue sauce and dressing than is called for in the final recipe.

Barbecue sauce
1 cup chicken broth
1/2 cup orange juice
1 1/4 cups chili sauce
1/2 cup molasses
1 cup ketchup
2 tablespoons soy sauce
2 tablespoons dry mustard
Generous 1/4 teaspoon minced garlic
2 dashes Tabasco sauce
1 tablespoon plus 3/4 teaspoon Worcestershire sauce
1 tablespoon plus 3/4 teaspoon fresh lemon juice
1 1/2 teaspoons hickory liquid smoke

In a large saucepan, combine the chicken broth, orange juice, chili sauce, molasses, ketchup, soy sauce, mustard, garlic, Tabasco sauce, Worcestershire sauce, lemon juice and liquid smoke and bring to a boil, stirring the bottom of the pan regularly to prevent burning. Reduce the heat to a gentle simmer and cook an additional 45 minutes. Remove from the heat to a nonreactive container and allow to cool to room temperature, then cover and refrigerate until needed. This makes 3 1/2 cups sauce and will keep for 2 weeks refrigerated.

Blue cheese dressing
1 1/4 cups mayonnaise
5 tablespoons sour cream
1 tablespoon lemon juice
2 drops Worcestershire
2 drops Tabasco
1/4 teaspoon white pepper
2 teaspoons sugar
2 ounces (scant 1/2 cup) blue cheese, crumbled
5 tablespoons celery leaves, minced
3 slender green onions, white part only, minced
1 tablespoon minced chives

Combine the mayonnaise, sour cream, lemon juice, Worcestershire, Tabasco, pepper and sugar in a medium bowl. Gently fold in the cheese, celery leaves, green onions and chives. Cover and refrigerate until ready to serve. This makes 1 3/4 cups dressing and will keep for 1 week refrigerated.

Chicken wings and final assembly
1/2 cup Irish whiskey (preferably Bushmills)
2 1/2 cups teriyaki marinade
2 1/2 cups barbecue sauce, divided
1 teaspoon dried oregano
2 pounds chicken drumettes
1 cup blue cheese dressing

1. Heat the oven to 350 degrees. In a bowl, mix together the whiskey, teriyaki sauce, 1 cup barbecue sauce and oregano. Place the chicken wings in a large pan and pour the sauce over them. Cook for 2 hours, until the meat is tender and almost falling off the bone. Remove the wings to a foil-lined sheet pan and allow to cool slightly.

2. Brush each of the wings with a little of the remaining barbecue sauce. Place the pan under the broiler just until the sauce begins to char, about 2 minutes. Remove from the broiler and place the wings on a platter with the blue cheese dressing on the side. Serve immediately.

Each serving: 403 calories; 16 grams protein; 23 grams carbohydrates; 2 grams fiber; 27 grams fat; 6 grams saturated fat; 54 mg. cholesterol; 1,648 mg. sodium.

IRISH MINT BROWNIES

Chocolatey brownies, mint mousse, topped with a bittersweet frosting. These yummy treats are from Readers Digest.

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Irish Mint Brownies

1 cup butter, cubed
4 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup (6 ounces) double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts
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Filling
4 squares (1 ounce each) white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies, chopped
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Icing
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
Additional mint Andes candies, halved, optional

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1. In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350°F for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

2. In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the heat. Refrigerate for 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.

3. In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars.

Garnish with additional candies if desired.

Store in the refrigerator.

Yield: 30 pieces

DUBLINER ARTICHOKE DIP

From Kerrygold.com

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Dubliner Artichoke Dip

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12 oz. artichoke hearts, chopped
1 cup mayonnaise
1 small clove garlic, minced
2 tablespoons oregano
2 tablespoons grated onion
2 cups Kerrygold Dubliner Cheese, grated

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Combine all ingredients and spoon the mixture into an 8 inch baking dish. Bake for 30 minutes at 300° F. Serve with crackers, pita chips, or flat bread.

CHEDDAR-COLCANNON TORTE

This is from the Chicago Tribune
If you want to make this dish in advance follow the directions below, then after baking cool completely; cover and refrigerate up to 1 day. Bring to room temperature before reheating in 300-degree oven 20 minutes.

Cheddar-colcannon torte
Prep: 25 minutes
Cook: 55 minutes
Makes: 8 servings

1/2 head Savoy cabbage, shredded
6 tablespoons butter
8 ounces center cut Irish bacon, diced
2 large Idaho potatoes, peeled, sliced 1/4-inch-thick
Freshly ground pepper to taste
7 ounces cheddar cheese, grated
2 tablespoons minced fresh chives

Heat the oven to 400 degrees. Heat a pot of water to a boil over high heat; add cabbage. Cook 2 minutes. Drain; place in a pan of cold water. Drain; transfer to paper towels. Pat dry; place in a large bowl. Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the bacon; cook until lightly browned, 4-5 minutes. Transfer the bacon with a slotted spoon to the cabbage; toss.

Melt remaining 3 tablespoons of the butter in the same skillet; add the potato slices and toss to coat. Sprinkle with pepper. Place one-third of the potatoes in the bottom of a buttered 9-inch deep-dish pie pan. Sprinkle with half of the cheese. Top with half of the bacon and cabbage mixture. Repeat with one-third more of the potatoes and the remaining cheese, bacon and cabbage. Top with the remaining potatoes.

Cover with a sheet of buttered aluminum foil. Bake 40 minutes. Remove foil; sprinkle with chives. Cook until the potatoes are browned, 10-15 minutes. Let cool 15 minutes; cut into wedges.

IRISH ROOT BEER

Irish Root Beer

3 oz. Cap'n Eli's Root Beer
3 oz. O'Mara's Country Irish Cream

Server On the Rocks.
Pour over ice cubes.

Check out the March 2011 post for B.J.'S BREWHOUSE & RESTAURANT'S BJ'S IRISH ROOT BEER recipe

CABOT CHEESE EMERALD ISLE CHEESE SPREAD

From Cabot Cheese...

Emerald Isle Cheese Spread

8 oz. Cabot Sharp or Extra Sharp Cheddar, grated
4 oz. smoked salmon, chopped
1/4 cup fresh parsley, chopped
2 Tbsp prepared horseradish
2 Tbsp honey

Place all ingredients in a large bowl and toss to combine. Spoon mixture into a glass pie plate or other microwave-safe dish. Cover loosely. Microwave on medium power for 3 minutes, stirring at intervals, or until cheese is melted. Serve warm. Makes about 40 appetizer servings.

THE QUIET MAN PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

This is another recipe provided by The Quiet Man Pub in Dover NJ.

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Cream of Corned Beef, Cabbage and Potato Soup

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2 quarts reserved corned beef cooking liquid

1/2 pound shredded, cooked corned beef

1 large potato, diced medium

1 small onion, diced medium

1/4 head cabbage, diced medium

1 or 2 carrots, diced medium

4 tablespoons cornstarch

4 tablespoons cold water

1 pint heavy cream

Chopped parsley

4 tablespoons unsalted butter

3 ounces beer (optional)

Salt and pepper to taste

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Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender. Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer. Garnish with chopped parsley.

THE QUIET MAN IRISH PUB IRISH SODA BREAD

The Quiet Man Irish Pub Irish Soda Bread

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This recipe is from The Quiet Man Irish Pub in Dover, New Jersey, who very generously shared this recipes

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2 tablespoons unsalted butter

3 cups flour

1 1/2 teaspoons salt

1 tablespoon baking powder

1 teaspoon baking soda

3/4 cup granulated sugar

1 1/2 cups raisins

1 3/4 cups buttermilk

2 eggs, beaten

2 tablespoons unsalted butter, melted

1 tablespoon caraway seeds

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Coat baking pan with butter.

Preheat oven to 350 degrees F.

Mix dry ingredients into large mixing bowl, add the raisins.In another bowl, mix together the buttermilk, eggs, and melted butter. Add this to the dry ingredients. Don't over-mix. Add the seeds.Spoon the batter into the baking pan, smooth the top with a spatula.Bake until bread is puffed and golden brown, approximately 30 minutes.

PERKINS FAMILY RESTAURANT POTATO PANCAKES

Perkins Family Restaurant Potato Pancakes

Menu description:
Potato Pancakes
Five hearty pancakes of grated potatoes, onions and parsley.
Served with applesauce and smoked bacon.

You'll need 4 eggs for this recipe, 2 whole egg and 2 eggs separated, (whites and yolks). Red potatoes are the best for potato pancakes, but you can use any other potato you have hanging around.


1 cup all-purpose flour
1 cup milk
2 whole eggs
2 egg yolks
2 egg whites
1/4 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon chopped fresh parsley
1/4 medium onion, or 1/2 small onion, finely grated
3 lbs red potatoes or 4 large russet potatoes, shredded
3 Tablespoons olive oil or butter

For serving:
Butter
Syrup
Applesauce

Whip egg whites and set aside.
In a large bowl, combine flour, salt and baking powder with a whisk to mix well. Add eggs, egg yolks, parsley, milk and onion, mixing well. Add potatoes and mix. Fold in egg whites.

Heat griddle or large skillet to medium heat. Coat griddle or skillet with oil or butter.

Pour 1/4 cup of batter for each pancake onto griddle or skillet. Cook for about 1-2 minutes per side, until brown. Serve with butter, syrup on the side and applesauce.

BENNIGAN'S® IRISH COFFEE

Bennigan's may be a little harder to find now days, but there are a few still out there. If you can't find one near by, you can still celebrate St. Patrick's Day with their Irish Coffee recipe.

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Bennigan's ® Irish Coffee

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1 ounce Jameson Irish whiskey
1/2 ounce Kahlua liqueur
10 ounces hot coffee
whipped cream
splash creme de menthe
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Garnish
maraschino cherry
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Pour the whiskey and Kahlua into an Irish coffee mug, or coffee cup.
Add hot coffee to the top of the cup.
Top the coffee with whipped cream, and drizzle creme de menthe over the whipped cream.
Garnish with a cherry.

Makes 1 drink.

DARK-CHOCOLATE MINT CUPCAKES WITH WHITE-CHOCOLATE MINT FROSTING

This recipe from Bon Appetit is from Marcell Dusaultier. I just love his cookbooks. Desserts to Die For Cookbook, Death by Chocolate, The Burger Meisters, and Trellis Cookbook, just to name a few. They are all beautifully photographed with excellent recipes.

Dark-Chocolate Mint Cupcakes with White-Chocolate Mint Frosting
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Makes 24
Recipe by Marcel Desaulniers
Bon Appetit
February 2004
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Cupcakes
2 cups walnuts, toasted, cooled
1 cup whole-milk ricotta cheese
1/4 cup chopped fresh mint
2 tablespoons honey
1 cup all purpose flour
1/2 teaspoon baking powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract

Frosting
1/2 cup whipping cream
1 tablespoon unsalted butter
8 ounces high-quality white chocolate, chopped
1 tablespoon green crème de menthe
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Cupcakes:
Preheat oven to 325 °F. Butter two 12-cup mini-muffin pans. Using on/off turns, blend first 4 in processor until walnuts are finely chopped. Whisk flour and baking powder in small bowl. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool slightly.
Using electric mixer, beat sugar, eggs, and vanilla in large bowl until very thick, about 4 minutes. Gradually beat in cooled chocolate mixture. Stir in walnut mixture. Spoon 1 1/2 tablespoons batter into each prepared muffin cup.
Bake cupcakes until tester inserted into center comes out clean, about 15 minutes. Cool in pan on rack. Cut around cupcakes to loosen; turn out onto work surface.

DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.
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Frosting:
Bring cream and butter to simmer in heavy small saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate; stir until melted. Mix in crème de menthe. Transfer frosting to bowl; let frosting cool at room temperature until firm enough to pipe, stirring occasionally, about 2 hours.
Spoon frosting into pastry bag fitted with medium star tip. Pipe frosting decoratively atop cupcakes.

CHOCOLATE STOUT LAYER CAKE

Chocolate Stout Layer Cake with Chocolate Frosting
12 servings
Source: BonAppetit

Cake
3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee

Frosting
1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder

INGREDIENT TIP

If you can find it, use a chocolate stout (Brooklyn Brewery and Oregon's Rogue Brewery make it) in the cake batter. The chocolaty flavors in the beer come from dark-roasting the malts. Some brewers even add a little chocolate to the beer as well. If you can't find chocolate stout, use another stout, such as Guinness. Sierra Nevada Porter and Samuel Adams Honey Porter would also work well in this recipe.

CAKE
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1 1/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely.

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FROSTING
Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake.

Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

This cake can be made up to 1 day ahead.

HOMEMADE BAILEY'S IRISH CREAM

This recipes is from a thread at Chowhound. The thread is pretty interesting and worth reading if you're going to make this recipe.
My only changes were to cut the almond extract down from 1 teaspoon to 1/2 teaspoon and use half n' half in place of light cream. Light cream isn't always easily found in the US. Here is a list of different creams and the butterfat content of each.

Half-and-Half: 12% fat
Light Cream: 20% fat
Light Whipping Cream: 30% fat
Whipping Cream: 35% fat
Heavy Cream and Heavy Whipping Cream: 38% fat


Be sure to use a good quality Irish Whiskey for this recipe.




Homemade Bailey’s Original Irish Cream

1 cup half n' half
14 oz sweetened condensed milk
1 2/3 cup Bushmills or Jameson Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla
1/2 teaspoon almond extract

Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate.
Shake before using.

This will keep safely for up to 2 months in your refrigerator.

STARBUCKS® OUTAGEOUS OATMEAL COOKIES

Starbucks® Outrageous Oatmeal Cookies

1 1/2 cups old-fashioned rolled oats (not-quick-cooking)
1/2 cup all-purpose flour
1/4 cup dark raisins
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 tablespoons dark raisins (topping)
4 tablespoons golden raisins (topping)

Preheat oven to 350 degrees.

Mix together oats, flour, raisins, cranberries, baking powder, baking soda and salt in bowl; set aside.

Cream butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined.

Gradually add oat mixture; beat until combined. Combine raisins for topping in a separate bowl and set aside.

Drop dough by rounded tablespoonfuls, 2" apart onto two baking sheets. Place 1 mounded teaspoon of raisins on top of dough.

Bake until cookies are golden brown but still soft, 12-16 minutes. Cool for 5 minutes on sheets and then transfer cookies to a wire rack to cool completely.

STARBUCKS® MAPLE OAT NUT SCONES

Starbucks® Maple Oat Nut Scones

2 1/2 cups all-purpose flour

1/2 cups rolled oats

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

4 tablespoons cold butter

1/3 cup chopped pecans

1 large egg

2/3 cup dark brown sugar

1/4 cup half-and-half

2 tablespoons real maple syrup

3/4 teaspoon maple extract (use flavoring if you can't find the extract)

Maple Icing

1 cup powdered sugar

4 teaspoons whole milk

1/2 teaspoon maple extract or flavoring

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Scones:

Preheat oven to 375 degrees F.

In a large bowl mix together flour, oats, baking powder, cinnamon, and salt. With a pastry blender (or two knives) cut-in the cold butter into the oat mixture until butter is about the size of small peas. Stir in the chopped pecans.

Combine egg, brown sugar, half-and-half, and the real maple syrup and the maple extract or flavoring in a medium bowl. Add the dry ingredients and blend with electric mixer until firm. Using your hands mix the dough until you can form it into a ball.

Pat dough out on a lightly floured surface until it is about 1 1/4-inch thick. Shape the dough into a rectangle, and then use a pizza wheel or large knife to cut the dough into 6 triangles. Arrange dough triangles on a baking sheet and bake for 25 to 30 minutes or until scones begin to turn light brown on the edges.

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Maple Icing:

Combine icing ingredients in a medium bowl with an electric mixer on low speed until smooth. Spread the icing on cooled scones.