Gourmet Irish Cooking??

Is this an oxymoron? Seriously, I have to plead total ignorance about this one. Off the top of my head, I can think of maybe three or four Irish dishes. Even a Rueben is a bit shaky. It's made of corned beef...which I am sure has Irish roots...I think. Does any one know? I'll leave the Irish cookin stuff to those who know best. What I know best is booze and bartending. Guinness and Jameson...ahh I feel better already.

It's Been a While

Let me bring everyone up to speed. The last we spoke I was slinging drinks at three different bars as well as a career in Real Estate. Fortunately, two of those have long since gone by the wayside. Tuesday through Saturday you can find me at the Savin Rock Roasting Company. Many of you have and I can't thank you enough.

Savin Rock Roasting Company

Hi everyone; I trust that all of you had a fantastic holiday season. Now that the holiday is behind me, I am out of excuses not to blog. Here goes...

I really feel compelled to utilize this segment to praise one of the establishments that I am lucky enough to tend bar at, The Savin Rock Roasting Company. If you haven't yet heard about us you soon will. The menu is as diverse as it is extensive and it all tastes delicious. The food served here is created not just cooked and plated. Dinners are created by chefs with a genuine passion for food and it clearly comes through in their dishes. The beauty of this restaurant is that you can order a roasted rack of lamb or enjoy the best pastrami sandwich you have ever had. All of the deli meats are slow roasted for 12 to 14 hours and this is where they hit a grand slam. The pastrami is created...not bought. It's soaked in brine for a week, slow roasted for 14 hours and is absolutely AMAZING!!! The bar is cozy and comfortable with a great selection of liquors, wine and beer. Stop in, on your first visit you'll feel like a guest...and on your second visit you're family. See you soon.

Catching up

First of all, let me thank you for dropping in to say hello. I want to wish all the best to Bennigan's and to the success they deserve. Now that I have exercised all the diplomacy that I can muster, here is the low down on my absence from Bennigan's. It boils down to training for a job that I have been doing for Bennigan's for the past 17 years. The 40 plus hours of training coincided with my existing work schedule. I offered to study the material and take the same test on my own time but this wasn't an option. Essentially I could make money and support my family or commit to corporate training classes. Since I couldn't do both it was really a no-brainer...family first.

Since leaving Bennigan's I have continued in both real estate and bartending. Where can you find me? I'm a realtor with Century21 Today and I tend bar at a few locations. Texas Road House on Monday and Friday nights. Savin Rock Roasting Company on Tuesday or Wednesday night and Thursday with an occasional Saturday night appearance. I also sling drinks at Black Bear Saloon. Stop by and pay me a visit. I look forward to seeing you.

Rum Rocks

Rum is perhaps the most colorful of all spirits. Rum is a party just waiting to happen. It mixes with virtually anything. Dress it up or dress it down...it appeals to all of us. Consider for a moment the geography and culture where rum is created. I think we have found our answer to the popularity of this wonderful libation. Rum is a beautiful island...surrounded by beautiful weather and crafted by beautiful people. Rum embodies these traits like no other liquor. Mix it, freeze it in a pina colada or straight over ice...enjoy.

Cooking with Spirits

My last blog about pistachio flavored liquor got me hungry. Not only would Dumante taste great in a glass but introduce it to your own cooking and WOW! So this blog is all about 2 of my favorite topics...alcohol and food. Here are a couple of my favorite methods to get some booze into your cooking. Giada DeLaurentiis of HGTV's Everyday Italian, makes a Panetone bread pudding with Amaretto sauce that will have you drooling. Find her recipe on the website and make this dish. Thank me and Giada later...you're welcome. Next is adding virtually anything to your best chili recipe. You can add red or white wine, beer or one of my favorites, whiskey. Try deglazing a pan with some wine next time you cook. CAUTION. Don't blow up you or the kitchen. My all time favorite is pecan pie with bourbon and chocolate chips...amazing. You could try just about anything in the kitchen with your favorite spirit. These are just a couple of ideas to try. Good luck and as always explore and enjoy the journey.

Nutz

Pistachios to be exact. Dumante is a new pistachio nut flavored cordial from Italy. This new liquor is rocking. It's distinctive enough to stand on its own...either on the rocks or in a snifter. The smooth nutty flavor is awesome blended with vanilla vodka and coffee liquor. Mix that up as a martini or as shots. It is fairly new in the market place and may not be available everywhere just yet. Keep looking for it in your area it's sure to be a hit. Check them out on their website: http://www.dumante.com

What's up with Whiskey

Whiskey is by far my favorite liquor to drink and talk about. A quick and easy lesson about whiskey. Whiskey is a HUGE category with a lot of smaller sub categories. Blends, Scotch, Irish and Bourbon are all types of whiskeys. Blends are several whiskeys specifically combined for a desired flavor. V.O., Crown, C.C. and Seagram 7 are a few examples. Scotch is whiskey brewed only in Scotland, hence the name. Irish whiskey, much like scotch, derives most of its flavor from the unique agriculture and geography of its birthplace. For instance, an isolated grain or singe source of water may impart a completely different taste. The rule of thumb for bourbon is that all bourbon is whiskey, but not all whiskey is bourbon. Bourbon must be brewed from at least fifty one percent corn to be considered bourbon. Now that you've graduated from Whiskey 101 go out and travel the world one whiskey at a time.

A Little About Wine

Wine is a wonderful beverage that admittedly I know less about than I should but I think to thoroughly enjoy the beverage one must reflect on what goes into creating wine. The nurturing of a grape producing plant and the process of bringing it together in the form of wine is amazing to me. It would also take a year to write about...so enough about making it. Let’s talk about drinking wine. It would be hard to mention wine without referring to pairing it with food. The hard and fast rule is white wine with seafood, red wines with beef, and blush wines with either. Here is my rule...there aren't any. Drink what you like! If there is one aspect of the beverage that I can impart on you is to experiment. There are no boundaries. Have fun. Once you discover wine you will be glad you ventured out.

Enjoy!

Evolution of the Martini

No other beverage has undergone such drastic changes as the martini. This all hinges on the shift from the martinis classic recipe of gin to vodka. Lets face it, how many different versions of gin can you think of? Vodka on the other hand has seen an explosion of different flavors in recent years. It has been infused with everything from pepper and olives, to herbs and every fruit imaginable. Combine these options with cordials, schnapps, etc, etc. I think you get the idea. There are boundless opportunities to explore and discover so take the journey. Every bartender has a favorite "tini" they like to make...order one and enjoy!