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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


Chef's Corner
Cocktail Corner
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Barney's Blog

Chef's Corner

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 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

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.


April Chef's Corner- BBQ Meatballs

Chef's Corner
Brown Sugar BBQ Meatballs

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

 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 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!

November Chef's Corner - Pumpkin Pancakes

Chef's Corner
Pumpkin Pancakes

2 cups flour
2 tbsp brown sugar
1 tbsp white sugar
2 tsp baking powder
1/2 tsp salt
1 cup pumpkin puree
1 tsp cinnamon 
1/2 tsp ginger 
1 egg
1 1/2 cups milk
2 tbsp vegetable oil
2 tbsp lemon juice

Combine dry ingredients together in a mixing bowl. In a separate bowl combine pumpkin, egg, milk, oil and lemon. add flour mixture and stir until just moistened. Pour batter onto an oiled skillet 1/4 cup at a time. Cook pancakes on both sides until golden brown.

September Chefs Corner - Smores Dip

Chef's Corner
Smores Dip


1 cup milk chocolate chips
2 tablespoons milk
2 cups marshmallows, divided
graham crackers for serving


Combine chocolate chips, milk and 1½ cups of marshmallows in a sauce pan. Heat over medium low and stir until melted and smooth.
Pour into an oven safe dish and top with remaining marshmallows.
Broil 1 minute or just until marshmallows are lightly toasted.
Serve warm with graham crackers.

As found here:

August Chef's Corner - Hawaiian BBQ Chicken Wraps

Chef's Corner
Hawaiian BBQ Chicken Wraps

1 Tbsp olive oil
2 chicken breasts, diced
salt and pepper
1/2 cup bbq sauce
1/2 cup shredded mozzarella cheese
2/3 cup chopped pineapple                                                                    
1/4 red onion, chopped
1 romaine heart, chopped
1/4 cup fresh chopped cilantro
4-5 large wheat or white tortillas

Heat oil in a large skillet over medium high heat. Add chicken pieces to the pan and season with salt and pepper. Cook until chicken is cooked through and golden brown. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. Roll, burrito style and secure with a toothpick.

As found here:

July Chef's Corner - Cheesecake Strawberries

Chef's Corner
Cheesecake Strawberries

1 (8-ounce) package cream cheese, softened
½ cup confectioners' sugar
1 cup whipped topping, thawed
½ teaspoon almond extract
12 large strawberries, cut in half
36 blueberries

Using an electric mixer, beat cream cheese and sugar until smooth. With mixer on LOW, beat in whipped topping and almond extract.
Place filling in a pastry bag fitted with a large star tip.
Pipe filling on the cut side of each strawberry. Gently press 3 blueberries into the filling on each strawberry.

Refrigerate until ready to serve.

As found here:

June Chef's Corner - Crab & Quinoa Stuffed Avocado

Chef's Corner
Crab & Quinoa Stuffed Avocado

1/2 Cup Crab Meat (lump or claw)
1 Tablespoon Fresh Lime Juice
Zest of 1 Lime
1/8 teaspoon Sea Salt
1/4 Cup Chopped Orange Bell Pepper
1/2 Cup Cooked White Quinoa (cook according to package instruction then refrigerate until cold)
2 Tablespoons Sour Cream (or Plain Greek Yogurt as a substitute)
2 Avocados


Slice avocados in half lengthwise and remove seed. Carefully peel off skin.
Mix all other ingredients together and serve crab & quinoa salad over prepared avocados.

As found here:
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