IRISH BEER CHEESE

It’s the last weekend of December as I write this and it is bloody cold outside. In fact, it’s 53°, drizzly and blowing. Checking last years’ records, on this same day it was 88°. So much for global warming.

Back in my flying days, we had a Gulfstream trip in which we flew 8 bankers to Dublin, Ireland. This afforded the crew a four day layover at The Conrad on St. Stephen’s Green, before the return flight back to the US. After a night of “discovery” in Dublin, I just had to get out of the city. So the next day, I walked to Houston Station and took a train to the 10^th Century city of Kilkenny; two hours away. It boasts a medieval castle, a 1000 year old town of cobble stone streets, secret passageways and narrow Norman alleyways and The Round Tower which dates back to the 6^th Century. Truly a mystical experience.

I happened into a 16^th Century tavern, The Hole in the Wall, for a bite to eat. On the menu was Irish Beer Cheese which I found delicious. I spoke to the innkeeper and happen to get the recipe for this warm and inviting soup.

Back to the present; I have yacht owners in town. It is kind of a bummer because there is a steel-wind blowing and seas to 15 feet out in “the stream.” It was my memory of KilKenny and the recipe I acquired that brought a little warmth and delight into their weekend. This recipe is super easy to make and I can confirm; Yacht Owner Approved.

 

INGREDIENTS:

4 tbsp. butter (1/2 stick)

2 medium onions, chopped
4 cloves garlic, minced
1/2 tsp. chili powder
1 tsp. course black pepper
1/2 c. flour
1 (12 ounce) bottle Irish Ale
1/2 c. heavy whipping cream
5 c. chicken stock
2 c. (1 lb. package) mild shredded cheddar cheese
8 oz. processed cheese
2/3 c. sour cream

PREPARATION:

In a Dutch oven (I like cast iron) over medium heat, melt the butter. Add garlic, onion, chili and black pepper, Sauté for 6-8 minutes until onion is translucent. Sprinkle flour over onion/garlic and stir for 3 minutes (this is the roux). Stir in a good lager (I use O’Hara’s Irish Red but Harpe will do) and chicken stock; bring to a boil. Reduce heat and simmer for 30 minutes. Stir in the heavy cream and remove from heat.

Next, with a ladle, add mixture to a food processor or blender (may have to do it in batches) and puree until smooth. Pour soup back into the Dutch oven, over low heat add sour cream and the cheeses; stir until the cheeses melts. Serve in sourdough bread bowls (available at Panera). Garnish with chopped scallions and bacon. Enjoy, JW

SWEET and SPICY STEAK

This week, my crew and I are delivering a 580 Sea Ray from Grand Cayman back to Florida via the Windward Passage route. Because of en route fuel stops, Cayman Island is about as inconvenient a place as there is for yachts to get to. Heading back to Florida, the route thru the Yucatan Channel is shorter by two hundred miles, but requires 360 miles non-stop from Cancun to Key West and in head seas. Eastward thru the Windward Passage to Great Inagua affords a longest distance between fuel stops of 231 miles and is pretty much beam to following seas thru the Bahamas back to Fort Lauderdale. Just wait for weather in Port Antonio and then dash to Matthew Town.

Port Antonio is without a doubt one of the most beautiful natural harbors. Errol Flynn made this his home and just up the road at “Goldeneye,” Ian Fleming wrote his spy novels. Port Antonio is also where “Jerk” style of cooking originated. Sweet and spicy chicken and pork is the staple here. With that inspiration, here is a “rubbed” steak recipe sure to please.

INGREDIENTS:

2 tbsp. brown sugar

½ tsp. kosher salt

½ tsp. black pepper

½ tsp. dried oregano

½ tsp. garlic powder

½ tsp. spoked paprika

1 lb. beef tenderloin of NY strip

2 tbsp. olive oil, divided.

PREPARATION:

Make your rub by mixing well all of the dried ingredients. Brush the steak with 1 tsp. of the olive oil. With washed hands, coat the steak with 1 tsp. of olive oil and then massage the rub into with steak and set aside. Next, bring the remaining olive oil to medium then add steak cooking on each side for 5-6 minutes, or desired temperature. Once cooked, move the steak to a cutting board and let sit for 5 minutes before slicing. Serve with potatoes and star fruit garnish with cheese cake for dessert.

Enjoy, JW