St. Patrick's Day Recipes

Guinness Battered Onion Rings

Difficulty: Beginner
Prep Time: 10 Min
Serves 4-6
  • 5 cups vegetable oil
  • 2 large sweet or yellow onions
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • ½ tbsp paprika
  • ½ tbsp salt
  • ½ tbsp pepper
  • ½ tbsp garlic powder
  • 1 tsp mustard powder (ground mustard)
  • 1 can or bottle of Guinness Stout beer
  • 2 tbsp Dijon mustard
  • 1 tsp honey


Begin by slicing the onions into ½ thick rings, removing the smallest inner rings and any broken pieces. Separate them carefully and place them to the side. In a large mixing bowl, sift together the flour, corn starch, baking powder, paprika, salt, pepper, garlic powder, and mustard powder. In a separate bowl, whisk together the beer, Dijon mustard and honey. Gently add the wet ingredients to the dry, stirring thoroughly.

Before battering the rings, add the oil to a large sauté pan and heat the oil to 375°F. Prepare a pan with paper towels or a wire rack for the finished rings to rest on. When the oil has heated to the right temperature dip each onion slice in the batter, making sure each ring is coated well. Add the battered rings directly to the oil in small batches (3-4 rings per batch depending on the size of the pan). Cook until the rings are golden brown on each side, 2-4 minutes, flipping halfway through. Place finished rings aside to cool, batter the next round, and continue until all rings are ready. Serve right away hot!

Download Recipe

Saucy Bangers & Mash

Difficulty: Beginner
Prep Time: 10 Min
Serves 4
  • 4 Russet potatoes, peeled and sliced
  • 8 tbsp butter
  • ½ cup milk
  • 2 tbsp cream cheese
  • 1 tbsp prepared horseradish sauce
  • 2 tsp salt
  • 2 tsp freshly ground black pepper
  • 3 yellow onions, thinly sliced
  • 1 bay leaf
  • 2 ½ tbsp flour
  • 2 ½ cups beef (or chicken) broth
  • 2 tbsp vegetable oil
  • 8 bangers


Begin by peeling and slicing the russet potatoes into ¼ inch thick slices. Once the potatoes are sliced, add them to a large pot of cold water. Bring the water with the potatoes to a rolling boil over high heat; once boiling reduce to a simmer and continue to cook for 18 minutes.

While the potatoes are cooking, begin to heat the remaining butter in a large skillet until melted. Add the thinly sliced yellow onions and bay leaf to the butter and cook over medium heat until onions are brown, about 15 minutes. Sprinkle in the flour slowly, thoroughly mixing it into the caramelizing onions. Stirring constantly, begin to slowly introduce the broth to the onion mixture. Bring to a simmer over high heat, then lower the heat to medium and allow to thicken, stirring occasionally.

Next, drain the water from the boiling potatoes- they should be very soft, almost falling apart. Return to the potatoes to the pot and add 6 tablespoons of butter, the milk, cream cheese, horseradish sauce, salt, and pepper to the potatoes. Mash until desired consistency is achieved.

Turn to the last component of the dish, the bangers. In a separate skillet, heat the vegetable oil over medium high heat and add the bangers to the skillet, cooking until browned on one side, about 4 minutes. Flip bangers and cover. Cook another 6 minutes, until bangers are fully cooked.

To serve, first place a heaping scoop of mashed potatoes to the plate. Next, add the bangers to the top of the mashed potatoes, and ladle on a scoop of the onion gravy. Serve with brown ale and extra gravy and strong mustard passed alongside.

Download Recipe

guinness beef stew
Guinness Beef Stew

Serves 6
  • 1 (3½ to 4 pound) boneless beef Chuck, trimmed of excess fat, cubed into 1-inch pieces
  • 2 tablespoons olive oil ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 white onions, halved lengthwise and thinly sliced lengthwise
  • 1 bay leaf
  • 1 (14.9 ounce) can dark beer (such as Guinness)
  • ¼ cup veal demi-glace
  • 1 tablespoon balsamic vinegar
  • 8 ounces baby carrots
  • 1 pound fresh English peas, shelled 1 pound cremini mushrooms, quartered
  • 2 tablespoons minced parsley
  • 2 tablespoons minced chive


Pat beef cubes dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.

In fat remaining in pot, cook onions over moderate heat with bay leaf, stirring occasionally, until golden, 10 to 12 minutes. Place beef with onions in pot. Add beer, veal demi-glace and balsamic (liquid should come about halfway up sides of meat) and bring to a boil.

Cover pot and reduce heat to a low simmer. After about 2 hours add the baby carrots, peas and mushrooms. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper. Garnish with chopped parsley and chives.

Download Recipe

Potato & Bacon Hash
Potato & Bacon Hash

Serves 4-6
  • 2 pounds Russet potatoes, peeled and cut into ¼ inch to ½ inch dice
  • 1 small yellow onion, chopped
  • 4 strips bacon, finely diced
  • 6 tablespoons unsalted butter
  • 3 tablespoons chopped chives
  • kosher salt & pepper to taste


In a medium stockpot, place diced potatoes with enough cold water to cover by 2 inches. Bring to a simmer, partially covered, until potatoes are just tender, 15 to 20 minutes. Drain and cool, spread out on a paper towel to dry slightly.

While potatoes cool, saute bacon with the onion in a large nonstick skillet over medium-high heat until the bacon is crisp and the onions are translucent and sweet. Transfer bacon and onion to a plate and set aside. In the same skillet, heat the butter and add potatoes, ½ teaspoon salt and ½ teaspoon pepper. Saute, turning occasionally, until golden brown, 15 to 20 minutes. Add the onion, bacon, chives, salt and pepper to taste.

Download Recipe

Potato Leek Soup
Potato-Leek Soup

Serves 6
  • 4 medium leeks
  • 2 tablespoon unsalted butter
  • 3 cups water
  • 2 cups chicken or vegetable stock
  • 2 pounds russet potatoes, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup heavy cream s
  • sherry vinegar or Tabasco sauce, to taste
  • 2 tablespoons flat leaf parsley, minced
  • 2 tablespoons thyme, chopped


Prepare the leeks by removing any tough outer leaves. Cut leek in half lengthwise, and then slice each half crosswise into half-moons, about ½ inch wide. Use only the white and light green parts, discarding the dark green. Place the cut leeks in a large bowl of water, and agitate to remove any dirt. Lift the leeks out of the water, leaving sediment in the bowl. Repeat if needed.

In a large heavy saucepan over medium-high heat, melt the butter and add the leeks. Cook the leeks with salt and pepper to taste over moderately low heat, covered, stirring occasionally, for 8 to 10 minutes, until they are softened but not browned.

Add the water, stock and potatoes. Bring to a boil then lower the flame to medium-low and simmer for 20 minutes, or until the potatoes are tender.

Puree the soup with an immersion blender or in batches in a blender. Always be cautious when blending hot liquids. Add cream and vinegar or Tabasco to taste and adjust for seasoning with salt and pepper.

Evenly divide the soup among 6 soup bowls and garnish with the herbs.

Download Recipe

Draeger's Irish Coffee
Draeger's Irish Coffee Recipe

Serves 4, 10 Minutes to Prep. & Easy
  • 1 cup Clover Heavy Cream
  • 3 Tablespoons Bailey's Irish Creme
  • ½ cup Bushmills Irish Whiskey
  • 4 Tablespoons Muscavado Dark Sugar
  • 4 cups Peet's House Blend Coffee


With an electric mixer (or some serious arm strength!), whip Clover Heavy cream and Bailey's Irish Cream together until stiff and set aside.

Rinse 4 large coffee mugs with hot water to warm them.

Each large coffee mug receives 2 tablespoons of Bushmills whiskey and 1 tablespoon of Muscavado Dark Sugar. Stir until sugar is dissolved. Add 1 cup of Peet's House Blend coffee. Top with a generous layer of the Bailey's whipped cream.


Download Recipe

Viognier Irish Coffee
Viognier Irish Coffee Recipe

A true Irish coffee...

As everyone knows St. Patrick's day is just around the corner, and if the white, green and orange flag flies in your family, or if like the rest of us you adopt the status for the day there is no better way to get things started than an Irish coffee. No I don't wish to lament what others are doing intentionally, however this bastion of boozy coffee cocktails has seen a certain level of malfeasance that I wish to correct. The recipe is so simple in fact, I wonder why it was ever necessary to grab the "redi-whip" in the first place.

  • 4 fl. oz. Espresso or strong french press coffee
  • 1 fl. oz. Heavy whipping cream
  • 2 brown demerera sugar cubes
  • 2 Oz of a reputable Irish Whiskey (and NO! Jameson doesn't count. Redbreast and Yellow/Green Spot from the Middleton Distillery in Ireland are solid choices)
  • a wine glass and a spoon
  • whole coffee beans and sambuca if you want to show off


Place the sugar cubes and coffee in the wine glass. Stir to dissolve the sugar. In a cocktail shaker agitate the heavy whipping cream, about 20 seconds vigorously should do it. (If you don't own a shaker whisked in a bowl will substitute just as well.) Pour in the Redbrest Whiskey Placing the spoon on the rim of the glass inside where the coffee fills the glass pour in the cream along the spoon ( as shown in the pictures) The desired result it to have the cream float right on top of the coffee without mixing.

For added points place three coffee beans in a small tea spoon. Fill with sambuca and ignite. Let the spirit burn off completely and then place them in the center of the glass in the shape of a shamrock. Enjoy the very best of Irish cocktails in its most classic presentation... and yes it does look like a pint of Guinness, that's the point ;)

Your faithful Bar Steward

Download Recipe

Mavericks Rye IPA Beer Bread
Mavericks Rye IPA Beer Bread

Makes 1 Loaf
  • 3 cups All Purpose Flour sifted
  • 1½ tablespoons Baking Powder
  • ¼ cup Brown Sugar
  • ½ teaspoon Salt
  • 12 oz of Mavericks RyeIPA beer
  • 2 tablespoons Butter
  • 1 tablespoon Maldon Salt


Preheat oven to 375° Fahrenheit. Whisk the flour, baking powder, salt, and sugar together in a bowl. Stir in the beer and 1 tablespoon of melted butter. Take a prepared load pan and pour in batter and top with remaining butter. Sprinkle with Maldon salt. Cook for 1 hour in oven, remove and let cool for 15 minutes before serving.

Download Recipe

Mavericks Rye IPA Beer Bread
Roasted Lamb Shoulder with Meyer Lemon Potatoes and Mint Sauce

Serves 4-6 people
  • For the Lamb: 1 ea Whole Boneless Lamb Shoulder
  • 6 ea Garlic cloves minced
  • 2 stalks Rosemary, leaves picked and minced
  • 4 tablespoons California Olive Oil
  • 2 tablespoons Sea Salt
  • 1 teaspoon Cracked Black Pepper
  • 2 tablespoons Madras Curry Powder
  • 2 cups Dry White Wine
  • 1 quart Chicken stock
  • 3 tablespoons canola oil


Combine all the garlic, rosemary, oil, salt, pepper and curry powder into a paste and rub into the lamb shoulder and its cavity. Truss with butcher's twine and place in the refrigerator overnight. The following day preheat your oven to 325° Fahrenheit. Remove lamb from fridge. Take a large stock pot or dutch oven, place on stove and turn on high. Once pot is scorching hot, add 3 tablespoons of canola oil. Add the lamb shoulder and sear on all sides till golden brown. Deglaze with 2 cups of dry white wine and add chicken stock. Cover with lid or tight fitting foil and place in the oven. Roast for 4 to 4½ hours till meat is tender and pulls away from itself. Remove pot from oven, take out the lamb from pot, keeping the liquid, and remove the twine. Turn on broiler and broil lamb till outside gets nice and crusty. Reduce the liquid in the pot by half, season to taste, strain and set aside. Serve.

Download Recipe