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Habanero Steak Melt


HABANERO STEAK MELT

McGuire's Irish Pub

10-12 ounce ribeye steak, sliced thin
Monterey Jack cheese
1/2 cup sliced onions
1/2 cup jalapenos
1 bottle McGuire’s Red Ale
1 (12 in.) pieced French bread
1/4 cup habanero hot sauce
3/4 cup Panko breadcrumbs
3/4 cup self-rising flour
3/4 cup Zatarain’s breading
1 tablespoon McGuire’s Steak Shake
1 tablespoon butter
enough vegetable oil to fry


Prime New York Strip Salad


PRIME NEW YORK STRIP SALAD

McGuire's Irish Pub

8 ounces prime New York strip
1 cup romaine lettuce
1 cup spring mix greens
1 cup fresh spinach
10 grape tomatoes
1/2 cup cucumber
1/4 cup sliced red onion
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons honey
1/2 teaspoon Italian seasoning
1/4 cup blue cheese
French bread, cit into sticks
1 teaspoon McGuire’s Steak Shake
2 tablespoon melted butter


Chili Cheese Sidewinder Fries


CHILI CHEESE SIDEWINDER FRIES

McGuire's Irish Pub

1 pound French fries
1/2 pound extra sharp cheddar cheese
2 cups chili
1 fresh tomato, diced
1/2 cup jalapenos
1/2 cup green onions

Fry French fries crispy. Cover with chili and sharp cheese. Bake in oven until cheese is melted. Top with jalapenos, tomatoes, and green onions. Serve with sour cream.

Tender Bites


TENDER BITES

Mcguire’s Irish Pub Recipe

6 ounces beef tenderloin, cubed
6 button mushrooms quartered
3/4 cup red wine
2 tablespoons basalmic dressing
1 teaspoon chopped garlic
1 portabello mushroom sliced
4 ounces spring mix
1/2 cup veal demi glace
Mcguires steak shake
1 tablespoon olive oil


Fall Salad


FALL SALAD

Mcguire’s Irish Pub Recipe


1 (8 oz.) chicken breast grilled cubed and chilled
3 ounces cheddar cheese
1 bag spring mix
2 ounces pumkin seeds
1/4 cup basalmic vinegar
2 ounces olive oil
6 ounces butternutt squaish cubed and baked
1 honey crisp apple
2 tablespoons craisins
1/4 cup maple vinegar
2 tablespoons maple syrup
dash of Mcguires Steak shake



Granite City Brewery Turkey and Wild Rice Soup



TURKEY and WILD RICE SOUP
Granite City  Brewery Restaurant Recipe

2/3 cup uncooked wild rice
2 cups water
6 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/3 cup all-purpose flour
4 cups turkey broth
1/3 cup shredded carrot
2 cups chopped cooked turkey
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/4 cup chopped slivered almonds
1/2 teaspoon lemon juice
3/4 cup half-and-half cream

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.

Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.

Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.




Rock Bottom Brewery Stuffed Mushrooms



STUFFED MUSHROOMS
Rock Bottom Brewery Restaurant Recipe

36 prepared Portobellini Mushroom Caps   (see recipe)
4 1/2 pounds (about 9 cups) Spinach and Chicken Stuffing   (See Recipe)
9 cups Salsa Cruda   (See Recipe)
1 cup Balsamic Vinaigrette   (See Recipe)
3/4 cup freshly grated Parmesan cheese
1 pound prepared salad greens
1/4 cup freshly chopped parsley

Prepare the mushroom caps, stuffing, salsa and vinaigrette. Preheat the oven to 500 degrees.
Fill each mushroom with about 1/4 cup spinach and chicken stuffing. Sprinkle Parmesan cheese evenly over stuffed mushrooms. Arrange stuffed mushrooms on large ungreased baking sheet with sides. Spread salsa evenly around mushrooms. (This may take more than one pan.) Place in preheated oven; bake until mushrooms reach internal temperature of 165 degrees and cheese is browned, about 4 1/2 minutes. Place salad greens and balsamic vinaigrette in mixing bowl; toss to coat.

For each serving, mound a bit of salad mix in center of plate. Place some hot salsa on bottom half of plate. Lay 3 hot mushrooms on top of salsa and salad mix, overlapping slightly. Sprinkle evenly with chopped parsley. Serve immediately. Makes 12 appetizer servings, 3 mushrooms each.

Portobellini Mushrooms:
1/2 cup (1 stick) butter
2 tablespoons freshly minced garlic
1/4 cup dry sherry
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
36 Portobellini mushrooms (also called baby Portobellos), stemmed and cleaned

Preheat the oven to 350 degrees.

Mel tht butter over medium heat in medium saucepan. Add the garlic and saute about 45 seconds; do not brown garlic. Add the sherry, pepper and salt, stirring well. Remove from the heat. Gently dip the mushroom caps, one at a time, to completely coat with butter mixture.

Place the mushrooms on sheet pan, cap side up. Bake in preheated oven 4 minutes. Remove from the oven; carefully drain and let cool. When cool, place the mushrooms in large shallow baking dish with tops down so mushrooms are ready to fill. Makes 36 mushrooms.

Spinach and Chicken Filling:
1/3 cup (2/3 stick) butter
1/2 pound yellow onions, peeled and diced in 1/4 inch pieces
4 tablespoons freshly minced garlic
6 tablespoons cold water
6 tablespoons whipping cream
1/2 teaspoon salt
1/3 pound Gorgonzola cheese, crumbled
6 ounces of grated cheese blend (any mix of 3 or 4 cheeses)
1/2 cup freshly grated Parmesan cheese
1 (8 oz.) package cream cheese, cut in 1 inch pieces, room temperature
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
1/3 pound zucchini, diced in 1/4 inch pieces, unpeeled
3 ounces sun-dried tomatoes, julienned and reconstituted in water and drained
2 ounces pine nuts, toasted (see note)
3/4 pound cooked chicken breasts, cut in 1/4-inch pieces

Melt the butter over medium-high heat in large saucepan. Add the onions and saute until tender. Add the garlic and saute 1 minute. Stir in the water, cream and salt; bring to boil. Simmer 1 1/2 to 2 minutes. Add all the cheeses, stirring frequently to melt. Blend until smooth. Add the spinach and stir well. Add the remaining ingredients, in order given, blending well.

Remove from heat, cool slightly and refrigerate.

Note: To toast pine nuts, sprinkle the nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until the nuts begin to brown, then stirring constantly until golden brown.

Salsa Cruda:
4 pounds Roma tomatoes, coarsely chopped
2/3 pound red onions, peeled, julienne cut
1 1/2 ounces fresh basil, stemmed, finely julienned
3/4 cup canola oil
1/4 cup olive oil
4 tablespoons minced garlic
4 teaspoons pepper
4 teaspoons salt

In large bowl, combine all the ingredients. Mix well. Place in storage container and refrigerate until needed. Makes about 9 cups.

Balsamic Oil Vinaigrette:
1/3 cup balsamic vinegar
3/4 teaspoon minced garlic
1/2 teaspoon Dijon mustard
pinch of black pepper
1/2 teaspoon salt
pinch of cayenne pepper
pinch of dried thyme
pinch of dried oregano
2/3 cup canola oil
1/4 cup olive oil
1 tablespoon minced fresh basil

Place all ingredients except oils and basil in blender or food processor. With the machine running, slowly drizzle the oil into the mixture. When all oil has been incorporated, turn off the machine. Add the basil and blend on low speed just until combined. Transfer to a storage bowl and refrigerate until needed.

Note: Do not over mix. Dressing should be the consistency of honey. As it is whipped, it will first become shiny and will thicken. When thickened and shiny, the dressing is done. If beaten too long, the dressing will become too thick.