If you’re not ready to put down the Jameson’s yet, at least include some coffee.
This (post) St. Patrick’s Day cocktail comes via Lulu’s in Hoboken, NJ.
2 oz Jameson 12yr
1 1/2 oz Baileys Caramel
1/4 oz Vanilla Syrup
2 oz Espresso
Mix ingredients together, shake and pour into a glass. Top with whipped cream and drizzled caramel, dust with cinnamon and garnish with a cinnamon stick.
You’re probably wondering what a salt block root beer steak is, and you’d be right to, because well..until now, that has definitely not been a thing.
Here’s what happened: I had two exciting new products burning a whole in my kitchen, waiting to be used.
1) My still unused Christmas present: a Himalayan pink salt block from the Meadow. Salt blocks allow you to cook foods at 600-degree temperatures, while the salt rapidly sears proteins, caramelizes sugar, and yes, adds a wee bit of salty deliciousness. By the way, this is how beautiful it looks before you get into the nitty gritty of grilling on it:
2) A bottle of McCormick Root Beer Concentrate that came my way as part of McCormick’s Flavor of Together program, a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe.
So, what exactly is root beer concentrate? Well, it’s kind of like vanilla extract, except instead of vanilla it adds a dash of root beer flavor to whatever you’re cooking.
In 1889, Willoughby M. McCormick went door to door selling one of McCormick & Company’s first products, Root Beer Extract. From there, the product quickly rose in popularity and led to a trending sensation of root beer floats and root beer home brewing in the early 1900s. In 2014, McCormick marks its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world. They asked me to come up with my own Root Beer Concentrate recipe…and clearly I was not going to make a plain old root beer float.
I’ve glazed meat in coke before, so I figured, why not root beer meat?
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We still don’t know how the eff to make kale chips properly, so we’re prob not gonna try our hands at beet chips either, but if anyone wants to make us a cone…
Recipe: Beet and Kale Chips [Twigg Studio]
Discover more food porn champions on Endless Eats.
With St. Patrick”s Day just around the corner, you”ll be seeing lots of green beer and Shamrock shakes this week, but here”s one that really takes the cake: IRISH CEREAL MILK. This drink comes from Lexington Brass in New York and combines the childhood glory of sugary online casinos leftover cereal milk with the adulthood glory of…Whiskey.
2oz Jameson Whiskey
1/2 oz Simple syrup
2 oz. Cinnamon Toast Crunch milk
Make Cinnamon Toast Crunch milk (soaking the cereal in milk for 30 min. and then straining out the cereal).
Fill Rocks glass with ice, pour Jameson and simple syrup in. Fill glass with Cinnamon Toast Crunch milk.
Garnish with Cinnamon Toast Crunch Pieces (fresh crunchy ones, not soggy).
St. Patrick’s Day falls on a Monday this year…which means you’ve got one week left to plan out your cooking/drinking/cooking with drinks agenda.
From Irish soda bread to Jameson Jell-o shots and 100 ways to cook with Guinness, we’ve got you covered. Check it all out in:
So the food porn-obsessed Internet is going crazy this week with news that Dominique Ansel, he of the great cronut craze of 2013, is back with his latest trademark creation: a chocolate chip cookie shot “glass” with a shot of milk. It’s beautiful. It’s mouthwatering. It’s waste-free.
It’s also stupid.
Why? Because, um…who wants to drink a shot of milk and THEN eat a cookie? It’s cute, yes. But the order is just all wrong. Sorry to be a Debbie Downer here but there are some things I just have to take seriously and this concoction is NOT practical. I feel like I would end up with milk and crumbs drizzling down my face as I tried to get the perfect last bite.
This gimmick is just not an improvement on the traditional milk and cookie. Cookie first, then milk. It doesn’t work the other way. Design me a shot glass made of milk with a cookie contained inside it, and then I might be impressed, Dominique.
(Illustration by Anna Haifisch for Narratively)
Have you ever waited in line for the bathroom behind six drag queens, two unicorns, a seahorse princess and an evil monkey on stilts after downing a bowl of spicy hot gumbo? Have you ever tried to remove a fake fur coat, leotard and tights in a tiny dirty bar stall even when you’re not on mushrooms? Have you ever fantasized about installing a flatscreen TV in your bathroom?
Gwendolyn Knapp has done all of those things. As the editor of Eater New Orleans and a longtime sufferer of IBS, Gwendolyn finds herself in the unique position of living in the fattiest, saltiest, most deep-fried and delicious city in the world…while dealing with a chronic condition that has her constantly battling the outcome of said deliciousness.
Her hilarious essay about living and dating with IBS in NOLA is up on Narratively today: