Monthly Archives: January 2013

Shoulder Roast on the Grill – Tennessee Style

Ingredients:

2 1/2-3 lb shoulder roast
2 Cloves garlic
2 Tbl spoons McCoy’s THIS Irish Hot Sauce optional
1 Can beef broth
4 Carrots
6oz of sliced mushrooms
1 Med onion cut in quarters
2 Tbls olive oil

Rub meat with olive oil season with sea salt and pepper also pierce meat on both sides and add the glove of garlic into the meat.

Sear meat on both sides on grill.

Now put the roast, one can of beef broth, mushrooms and onion into a black iron skillet cover with aluminum foil and simmer for 1 1/2 hours.

Check to see if you need to add water every once and a while.
Add carrots. When carrots are soft take meat and carrots out.

Make gravy with juice onions and mushrooms in the skillet. If you like a little spicy heat to gravy add McCoy’s THIS Irish Hot Sauce 1 to 2 tbls.

Slice meat, then put meat and carrots back into the gravy in the skillet.

Serve with mashed potatoes. Enjoy!

grill_roast1

 

Breakfast of Champions!

Who likes to waste food? Sometimes you have to make do with what you have.

I managed to scrounge up enough for a great breakfast.

Chopped up some finger hots, mushrooms and red bell peppers. Fried in pan with some cayenne laced olive oil. Added some egg white and poof got me a nice spicy egg white omelette.

But WAIT, there’s more! What omelette or scrambled eggs would be complete without THIS? Mild or Hot depending on how you’re feeling is the perfect ending to this great combination. Well the perfect ending is eating it :)

 

 

Chief O’Neill’s Pub – Chicago

Tony DeMarco preforms a live show at Chief O’Neill’s in Chicago.

February 7th, 2013 Show Time 8 pm Admission $15

Check out Chief’s for more info and future events.  One hell of a Pub! http://chiefoneillspub.com

tonydemarco BIOGRAPHY

Tony DeMarco: Irish fiddler. If that sounds slightly off, you have only to listen to the music on this recording to be cured of any preconceptions about the importance of ethnic purity in traditional music. There may have been a time when Irish music in New York City was played exclusively by Irish immigrants and their offspring, while their Italian neighbors strummed mandolins and sang opera. But the Big Apple really is a melting pot, at least for some of its disparate immigrant elements. Before World War II it really wasn’t very common for Italian and Irish Americans to marry each other. By the 1950s, however, this kind of ethnic mixing was fairly normal in Tony’s native Brooklyn, where the Italians and Irish lived side by side and attended the same parish churches.

Tony was born on May 20, 1955, the second of three children raised in East Flatbush by Paul DeMarco and his wife, the former Patricia Dempsey. Paul, a grandson of Italian immigrants, was a teenage lightweight boxing star who turned down an offer to turn pro and work with lightweight champ Paddy “Billygoat” DeMarco in order to pursue a more conventional career on Wall Street. Tony’s maternal grandfather Jimmy Dempsey was a New York City cop and a son of Irish immigrants who married Philomena “Minnie” Fenimore, one of several Italian-American siblings who married into Brooklyn Irish families.

Musical ability runs on both sides of Tony’s family. During the Prohibition years, Minnie Dempsey’s Italian immigrant father ran a speakeasy in East New York, where he played the piano and mandolin. Tony’s paternal uncle Louie DeMarco was a singer who performed with 1950s doo-wop groups, including “Dickie Dell and the Ding Dongs.” Tony’s cousin John Pattitucci, from the Fenimore side of the family, is a leading professional bass player who has recorded with jazz stars Chick Corea, Herbie Hancock, and Wayne Shorter. But Tony definitely found his way to Irish traditional music via a different path than the one trod by musicians raised in Irish immigrant households.

As he puts it: “I never grew up with the competitive Comhaltas scene—I came through the hippie scene, the folkie scene.” His first exposure to Irish traditional music was through a Folkways recording of the County Sligo fiddler Michael Gorman. Tony had many other musical influences before this, and would have many more afterward, but for him the appeal of the Sligo fiddle style would never fade.

Tony has been performing and teaching Irish fiddle music for more than 30 years, and is now one of leading living exponents of the New York/Sligo fiddle style. The late Paddy Reynolds, Andy McGann and Martin Wynne were very influential on Tony’s playing, as was the music of New York/Sligo fiddlers of the generation prior, including Michael Coleman, James Morrison, Paddy Killoran, and James “Lad” O’Beirne. Tony’s album The Sligo Indians, released in 2008 on the Smithsonian Folkways label, is tribute to this style and the musicians that shaped his music. His landmark The Apple in Winter album with Brian Conway, now available on Compass Records, is a highly regarded example of the old Sligo-style twin fiddle music from New York. Tony’s popular A Trip to Sligo tutorial, co-authored with Miles Krassen, is scheduled to be re-issued soon.

Tony’s fiddling has been featured in music programs at New York University organized by Mick Moloney, as well as the Irish World Academy of Music and Dance at the University of Limerick headed by Mícheál Ó Súilleabháin.

Come and enjoy Tony’s “All Instrument Welcome” workshops. These are great opportunities for players of different instruments to learn the same versions of tunes so they can play them together. These workshops focus on original and traditional tunes from the many luminaries that have shaped the Irish music repertoire in New York and the United States for the last century. Check the website for listings.

Tony has performed and recorded with many traditional and modern players and bands, including The Flying Cloud, Black 47, Celtic Thunder, Wishbone Ash, and the Kips Bay Ceili Band, and has appeared on various compilations on Rounder Records. Tony has performed at Boston College Fiddle Festival, the Chicago Folk Fest, Sligo Live Fest, Return to Camden Fest and Ennis Trad Fest, to name a few.
Don Meade and Anna Colliton, 2010

2013 Chicago Saint Patrick’s Day Parade

 

Where and When

Noon: Saturday March 16th.

Our Downtown Chicago Parade begins at 12:00 noon, Saturday March 16th.

Parade Route

 

Parade Route

The parade starts at Balbo and Columbus. The parade units will proceed north on Columbus Drive and the viewing stand will be located in front of Buckingham Fountain.

Dyeing the Chicago River

10:00am: Saturday March 16th.

Scheduled for 10:00 am, Saturday March 16th, the dyeing can be best viewed from the East side of the Michigan Avenue bridge, the West side of the Columbus Drive bridge or upper and lower Wacker Drive between Michigan Avenue and Columbus Drive.

Public Transporation

Highly Recommended!

We strongly recommend that you come downtown early and if possible take public transportation.

The following are directions to the parade using various public transport methods:

  • Blue or Red Lines:
    If you are on the “Blue” or “Red” line, please exit train at any of the loop stops and walk east to Columbus Drive.
    www.transitchicago.com
  • Brown, Green or Orange Lines:
    If you are on the “Brown”, “Green” or “Orange” lines then exit at any of the stops along Wabash and walk east to Columbus Drive.
    www.transitchicago.com
  • Metra:
    If you are coming in on Metra, exit Union Station and walk 7 blocks east to Columbus Drive.
    www.metrarail.com
  • Bus:
    For specific bus route information contact the CTA for best instructions to downtown Chicago.
    www.transitchicago.com

 

Driving Instructions

The following are driving directions from various areas in Chicagoland:

  • From North or Northwest:
    Enter downtown Chicago via I-94, you can exit and go east at Washington, Monroe or Congress Pkwy. Look for parking either at Wells or Wabash.
  • From West:
    Take 290 east onto Congress Pkwy. Look for parking before you get to Michigan Ave, there will be plenty on your right.
  • From South or Southwest:
    Take 94 into the loop, exit at Congress Pkwy, Monroe or Washington. Look for parking at Wells or Wabash.

 

If you need more specific driving directions try the Google Map link below. Simply enter your address into the ‘Starting Address’ section on the left of the Google Map page. The center of the parade route (400 S. Columbus Drive, Chicago, Illinois) will be entered for you.
Google Directions to Parade

Parking Information

For Handicapped parking needs, your best bet may be the underground parking below Grant Park, enter on Columbus at Randolph. There is parking at the Hilton located at Balbo and Michigan, one block from start of parade.

Additional parking can be found along Wells between Lake and Van Buren. Parking can also be found along Wabash between Lake and Congress. (This is closest to the actual parade route.)

There is additional parking at Navy Pier which places you about a half mile from the parade route. Be advised that The Flower and Garden Show is also Navy Pier taking place the same week as the parade.

Parking near Randolph places you nicely between the river dyeing and the parade route.

Parking fees can range from $20.00 to $60.00 depending on the lot. We do not have specific pricing information. These prices are estimates only. Your costs may vary.

 

Grabbed this from http://www.chicagostpatsparade.com

 

Ordered a new cook book

I just placed an order for the The Irish Pub Cookbook by Margaret M. Johnson

My plans are to select some recipes each week and make them. I’ll post pics and reviews.  Should have the book this weekend. I’ll keep you posted. It looks good.

 

Check it out on Amazon 

Northern bean soup with smoked jowl

1 lb dried northern beans
4 cans swanson low sodium chix broth 14.5 oz
3 stalks celery
2 cloves garlic 2 carrots 1 med onion
2 tbs olive oi
1 smoked jowl (is cured and smoked cheek of pork)

Soak beans over night rinse take garlic carrots celery onion and chop in food processor.  Do carrots alone a little more chunkier put olive oil in soup pot and add garlic carrots celery onion and saute.  Do not brown.  Add beans chick broth a can water smoked jowl bring to a boil then turn it down and simmer until beans are nice and soft.

Take the jowl out and discard.

You pepper to taste .You can diced ham or bits of lean bacon. When cool I pour into plastic mason jars small for one person or larger for two people. Than freeze .

When I don’t feel like cooking I can un-thaw for a soup sandwich combo.  I do this with all my soups.

Irish Banana Dessert

4 large bananas, peeled – halved lengthwise

1/2 cup of your favorite irish whiskey
1/2 cup of brown sugar. (light)
1 Tsp of Cinnamon

Melt the butter ahead of time then pour into the skillet. Mix in the brown sugar and whiskey. Bring it all to a boil until sugar is dissolved.

Lay the banana halves in the skillet and simmer until they are tender and glazed with syrup. Serve it warm with ice cream.

Reuben Roll ups

It’s super bowl season. Good time for some roll ups. Here’s a quick recipe…

1 tube of pizza crust (refrigerated kind)
1 cup sauerkraut (leave this out if you don’t like sauerkraut)
1 – 2 tablespoons of THIS(thick hot irish sauce) or Ranch with THIS in it
4 slices of corned beef
4 slices of Swiss cheese

Roll dough into a rectangle. Cut eight 3×4.5 inche squares. Combine sauerkraut and THIS/Ranch w/THIS. Place a slice of beef on each square. Top with about 2 tablespoons of the sauerkraut mixture and a slice of Swiss. Roll it up.

Put the seam side down on a greased backing sheet and bake at 425 degrees. for 10 – 15 minutes or until it’s golden. Should produce about 8 roll ups.

It’s cold out there!

It winter time in Chicago and all I can think about is a nice cold and possibly rainy St. Patrick’s day! Welcome to our blog, its your one stop shop for all things Irish in America. Festivals, Pubs, Parades, Recipes and of course Irish Hot Sauce.

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