Excellent news! I Booked a private wine tasting the same week as my L. Mawby brunch. This is for 30 to 50 people. Also, there was a waiting list on the brunch, so we decided to do two seatings of … Continue reading →
Latest Food Blogs from HungryIrishman
Salad of sliced red onion, white asparagus, fennel, and arugula. i made a champagne vinaigrette to go along with it, using champagne vinegar, a touch of dijon, some salt, sugar, and olive oil to emulsify.
I purchased these delicious, and rather cheap bay scallops, and butter poached them, served them atop an avocado puree, alongside the fennel, red onion, white asparagus, and arugula salad with a champagne vinaigrette. To poach the scallops, i took a … Continue reading →
First you will need to peel and dice up your eggplant, and roast your bell peppers. I prefer to roast peppers over an open flame, until blackened on all sides (don’t let them turn white and blister) then put in … Continue reading →
I started by searing my chicken (lock in the juices), then cooking it in the oven. Once the chicken cools, use a meat mallet to tenderize and break up the proteins. Shred the chicken the rest of the way. … Continue reading →
I read this recipe a few years back on, I believe, epicurious or cooks.com. I looked and couldn’t find it, so I’ll have to update this info when I do, but anways… This is a big hit at grilling dinners, … Continue reading →
Last night, I attended the annual Solanus Center wine event at St.. Johns Armenian church. Featuring over 60 world class wines, new and old world, along with many silent auctions, catered by a Chef, who’s name I unfortunately did not … Continue reading →
For starters, take a good amount of apple cider, and reduce over medium-high heat, until thick and syrupy. While you wait, Gather an assortment of apples, (in this case, I used some gala, fuji, honey crisp, and pink ladies), peel, … Continue reading →
Was up making these until all hours of the night. Really good, a little sweetness to them that compliments and filling.
Home made browned-butter ice cream adapted from J. Kenji Lopez-Alt’s machine-less custard-based recipe. I went through a few different techniques and could not seem to come to the perfect, creamy consistency, but This worked wonders. Not too sweet, nutty and … Continue reading →
This was another favorite at that big family party I catered last summer. Start off with hard boiled eggs. You will need to cook off some bacon, let it cool, then chop it up really fine in a robo-coupe or … Continue reading →