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July Cocktail Corner- Orange Sangria
July Chef's Corner- Stuffed Mushroom Caps
June Cocktail Corner- Coconut Rum Lemonade
June Chef's Corner
May Chef's Corner- Salsa

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Barney's Blog

July Cocktail Corner- Orange Sangria

Cocktail Corner
Orange Sangria


2 bottles dry white wine
3/4 cup of Brandy
1 can ginger ale
1 Lemon, sliced
1 Orange, halved and sliced
1 can Club Soda



Combine Wine, Brandy & Ginger ale in a large pitcher. Stir in lemon and orange slices. Refrigerate for at least one hour.
To serve, pour sangria into ice-filled glasses. If desired, top with club soda. Garnish each glass with an orange slice.

July Chef's Corner- Stuffed Mushroom Caps

Chef's Corner
Stuffed Mushroom Caps

24 Large Mushrooms, stems removed
1 lb Spicy Italian Sausage
1 Onion, diced
4 oz. Grated Parmesan Cheese
1/4 Cup Bread Crumbs
1 tsp. Minced Garlic
1 tsp Chopped Parsley



Preheat oven to 350 degrees F (175 C) Hollow out each mushroom cap, reserving scrapings. Heat skillet over medium-high. Cook and stir sausage, onion, mushroom scrapings until cooked through. Drain grease & return mixture to skillet. Stir in 3 oz of Parmesan cheese, bread crumbs, garlic & parsley into sausage mixture. Heat through. Stuff each mushroom cap with mixture and place on baking sheet. Bake stuffed mushrooms in preheated oven for 12 minutes. Sprinkle remaining Parmesan cheese on top and bake until cheese melts. Enjoy!

 

June Cocktail Corner- Coconut Rum Lemonade

Cocktail Corner
Coconut Rum Lemonade

1 1/2 cups ice cubes
3 tablespoons of frozen lemonade concentrate
2 tablespoons Malibu
Lime wedge

Mix ingredients together in a blender. Top with a lime wedge and enjoy!

June Chef's Corner

Chef's Corner
Grilled Peach Sundae

6 ripe peaches
3 teaspoons sugar
1 teaspoon ground ginger
1 lime
1/2 cup honey
Vanilla ice cream

Heat barbecue to low temperature
Cut peaches in half and remove the pits. Dust the cut side with sugar and ginger.
Place peaches sugar side down on and allow to cook 6 to 7 minutes or until golden brown.
Grate zest from lime and then squeeze the juice.
In a small bowl combine juice, zest and honey.
Serve the peaches with a scoop of vanilla ice cream and drizzled with some of the sauce.

May Chef's Corner- Salsa

Chef's Corner
Salsa

2-3 medium sized fresh tomatoes stems removed
1/2 red onion
1 jalapeño chilli (stems, ribs, seeds removed), less or more to taste
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Pinch of dried oregano
Pinch of ground cumin

Start by roughly chopping the tomatoes, chilli, and onions. 
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand.
Let sit for an hour for the flavors to combine. Serve with chips, tortillas, tacos, burritos, tostadas, pinto or black beans.

 

May Cocktail Corner- Blueberry Margarita

Cocktail Corner
Blueberry Margarita

1/4 cup of fresh blueberries
1 ounce fresh lime juice
4 ounces tequila
1.5 ounces simple syrup
Splash of orange bitters

Rim glass with Kosher salt. In a cocktail shaker muddle the blueberries and lime juice . Once berries are pulverised add tequila, simple syrup, bitters, and a handful of ice to the shaker. Shake, pour and enjoy!

April Cocktail Corner -Jammie Dodgers

Cocktail Corner
Jammie Dodgers Shot


Chambord
Double Cream
Sugar

Fill a shot glass 3/4 full with Chambord, finish topping it off with cream. Sprinkle a little sugar on top, knock it back and enjoy!

April Chef's Corner- BBQ Meatballs

Chef's Corner
Brown Sugar BBQ Meatballs

.
Meatballs: 
1/2 lb Ground Pork
1 lb Ground Beef
1/2 cup Breadcrumbs
1/2 cup Parmesan
1 Egg
2 Cloves Garlic

Sauce:
 1/2 cup Brown Sugar
1/2 cup BBQ sauce
2 tsp Chilli Flakes

Mix all meatball ingredients together and form your meatballs. Heat large pan with a little oil, add in meatballs one at a time. Let meatballs cook for four minutes on each side. Toss meatballs to allow even cooking and drain most of the remaining fat. Add 2 tbsp. of water followed by the brown sugar and a little more water. The brown sugar should start to bubble and look like dark caramel. Remove from heat. Add BBQ sauce and enjoy!

March Cocktail Corner- El Diablo


Cocktail Corner
El Diablo Pitcher

1 can (12 oz.) frozen lemonade
18 oz. white tequila
8 oz. Crème de cassis
6 oz water
18 oz. ginger beer

Mix the frozen lemonade,
tequila, cassis, and water
together in a large pitcher. Add the ginger beer immediately before serving. Serve over ice and garnish with blackberries.

March Chef's Corner - Super Easy Lemon Bars

Chef's Corner
Super Easy Lemon Bars

Pastry Base:
1 cup butter
1/2 cup sugar
2 cups flour

Lemon Filling:
1 1/2 cups sugar
1/4 cup flour
4 eggs
Zest of two lemons
Juice of 2 lemons

Make pastry Base: In a food processor blend together butter, sugar and flour. Press evenly on the bottom of a greased pan. Bake for 20 mins at 350 degrees.

Lemon topping: Mix together sugar, flour, eggs, zest, and lemon juice until sugar is dissolved. Allow topping to sit for 10 minutes before whisking again and pouring on the pastry base. Bake another 20-25 minutes. Allow the bars to cool completely. Sprinkle with icing sugar and enjoy!
 

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