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.”

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