Who better to give food and drink recipes the month of St. Patrick’s Day than McNally’s Irish Pub? It’s even better when it’s a taste off their new menu, running through April. Celebrate the Irish holiday with them, and sign up March 18 for McNally’s Jameson Bus tour, including free Jamison Ginger, a St. Patrick’s Day gift bag, a T-shirt, and a chartered bus ride downtown for $15.
Irish Legend
Directions:
Fill a pint glass with ice
1 ½ Tullamore Dew
Dash raspberry preserves
Lemon squeeze
Top with iced tea
Shake and strain over a iced filled Collins glass
Garnish with a lemon wheel
Erin Markey
Bartender
“This cocktail is crafted around one’s preference for tea or whiskey. The preserves and notes of biscuit and dry fruit in the Tullamore DEW Original Irish Whiskey is centered around tea time, a traditional Irish past time.”
Guinness–Glazed Barramundi
Ingredients:
Two 12 oz. bottles of Guinness stout
1/3 cup honey
1 tbsp hot sauce
Salt
Four 6-8 oz. Barramundi filets
4 large carrots (cut into
2 x ½ inch sticks)
4 large parsnips (cut into 2 x ½ inch sticks)
Extra virgin olive oil for brushing
Freshly ground pepper
Directions:
In a skillet, bring to boil stout and honey. Simmer over moderate heat until reduced to ½ cup (approx 25-30mins.)
Pour into a heatproof bowl and stir in lemon juice, hot sauce, ½ teaspoon of salt, and let cool to room temperature.
In a shallow baking dish, pour half of the stout glaze over the fish filets. Turn and coat thoroughly. Cover and refrigerate overnight. Reserve the remaining stout glaze.
Preheat the grill.
Bring a sauce pan of water to boil. Add carrots and parsnips until just tender, about 4 minutes; drain. Pour the reserved stout glaze into sauce pan and boil over high heat until thickened and reduced to 1/3 cup, about 2 minutes. Add the carrots and parsnips until glazed, about 1 minute.
Remove the barramundi from the marinade and arrange on the grill, skin-side down first. Brush with EVOO and salt and pepper. Grill skin side down 3½ mins and then flip and grill meat side down for 2-3 mins. Transfer to plate and serve with Guinness-glazed carrots and parsnips, and garnish with a lime wedge.
Chris Oines
Kitchen Manager & Chef
“Barramundi, or Asian sea bass, from the Indo-West Pacific region, is delicious and versatile. It is mercury free and high in Omega 3’s. There are many fish in the sea, but few as environmentally friendly.”