mcguires Archives - For the Love of Food https://www.4theloveoffoodblog.com/tag/mcguires/ Sharing home cooked, family friendly recipes, reviews, projects, & parties from my family to yours! Tue, 26 Mar 2024 07:22:41 +0000 en-US hourly 1 https://www.4theloveoffoodblog.com/wp-content/uploads/2019/08/cropped-favicon-1-32x32.png mcguires Archives - For the Love of Food https://www.4theloveoffoodblog.com/tag/mcguires/ 32 32 Irish Steak and Mushroom Pie https://www.4theloveoffoodblog.com/mcguires-irish-steak-and-mushroom-pie/ https://www.4theloveoffoodblog.com/mcguires-irish-steak-and-mushroom-pie/#comments Thu, 13 Mar 2014 15:22:00 +0000 http://test.robinhelp.com/index.php/2014/03/13/mcguires-irish-steak-and-mushroom-pie/ Here’s a hearty comfort food dish perfect for St Patty’s day: Irish Steak and Mushroom Pie. This recipe is from my favorite local restaurant back home, McGuire’s Irish Pub and was published in their cookbook: McGuire’s Irish Pub Cookbook. I know I have mentioned it before but my favorite restaurant of all times is McGuires Irish Pub,...

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Here’s a hearty comfort food dish perfect for St Patty’s day: Irish Steak and Mushroom Pie.


This recipe is from my favorite local restaurant back home, McGuire’s Irish Pub and was published in their cookbook: McGuire’s Irish Pub Cookbook.


I know I have mentioned it before but my favorite restaurant of all times is McGuires Irish Pub, from my hometown area in Pensacola and Destin, FL. I have featured McGuire’s recipes and reviews on my blog many times over the years including:

  1. Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots
  2. Irish Boxty’s
  3. Frozen Irish Coffee
  4. McGuire’s Sunday Brunch 
  5. Gift Ideas for Your Military Service Member 
I have been visiting and eating at McGuire’s since I was a child and I even worked at McGuire’s in Pensacola for 2 years while I was in college. Whenever I make a trip home I always go there at least once (or twice!). Ava has been there quite a few times too and last year I was lucky to take her to visit on their most popular day: St Patrick’s Day! We signed a dollar bill to hang on the ceiling (they have a close to a million!!) and she even “kissed the moose”. I ordered one of my favorite meals: Steak and Mushroom Pie and had house brewed rootbeer to drink! Delicious meal as usual! I never get tired of eating at McGuires and I can’t wait to go back during my next visit to Florida. 
Check out the recipe for McGuire’s Steak and Mushroom Pie below.
 
 
A few pics from my family’s visit to McGuire’s last St Patrick’s Day.
My Mom and Dad with their Irish Coffees and me rockin’ a festive hat!

Honey butter bread and Senate Bean Soup

Shepard’s Pie

Corned Beef and Cabbage


We added a dollar to the millions hanging from the ceiling!

Family Portrait!

Ava joined in on the festivities! Sipping a drink (just kidding!) and kissing the moose!
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Steak and Mushroom Pie

Makes 4-6 servings

Ingredients

  • 1/3 cup unsalted butter
  • 1 cup chopped onion approx 1 onion
  • 1/4 cup chopped red bell peppers approx 1/2 a pepper
  • 2 tsp fresh minced garlic 2 cloves
  • 2 lb beef tenderloin trimmed of fat and cut into 2 inch cubes
  • 1/2 cup flour
  • 16 oz sliced white mushrooms about 4 cups
  • 1/3 cup dry red wine
  • 1/4 cup dry sherry
  • 1/4 cup chopped fresh parsley
  • 2 tsp salt
  • 10 turns fresh cracked black pepper
  • 2 cups beef stock
  • 1/2 lb frozen puff pastry thawed in refrigerator

For egg wash:

  • 1 egg
  • 1 1/2 tbsp water

Instructions

  • Melt butter in a large pot over medium high heat.
  • Add onions, red peppers, and garlic, and cook stirring occasionally until vegetables are tender, about 5 minutes.
  • Add the beef, cook, shaking the pot and stirring occasionally, until the meat browns all over, about 3 minutes.
  • Preheat oven to 375 degrees.
  • Stir in the flour, coating the meat and onions, and cook stirring often, until the flour starts to brown, about 2-3 minutes.
  • Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.
  • Gradually stir in the stock and bring to a bubble, stirring.
  • Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.
  • Remove from the heat and divide the meat mixture into 6 ramekins set on a baking sheet.
  • Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to lay on top of each ramekin. Optional: use leftover pastry and cut into shapes with a cookie cutter (I used a shamrock). Lay shapes on a baking sheet.
  • Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.
  • Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.
  • Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.

Notes

Thaw pastry dough in the fridge and keep the dough cold. Handle as little as possible while you work on it, and don't allow it to sit at room temperature. 
Recipe from McGuire's Irish Pub Cookbook

Melt butter in a large pot over medium high heat.
Add onions, red peppers, and garlic, and cook stirring 
occasionally until vegetables are tender, about 5 minutes.
Trim beef of fat and cut into 2 inch cubes.
Add the beef, cook, shaking the pot and stirring occasionally, 
until the meat browns all over, about 3 minutes.
Stir in the flour, coating the meat and onions,
 and cook stirring often, until the flour starts to brown, about 2-3 minutes.
 
Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.
Gradually stir in the stock and bring to a bubble, stirring.
Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.
Remove from the heat and divide the meat mixture into 4-6 ramekins (I used mini loaf pans and large round ramekins) set on a baking sheet.
Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to
lay on top of each ramekin. 
*Try not to keep the pastry at room temp or handle too much!
Optional: use leftover pastry and cut into
shapes with a cookie cutter (I used a shamrock). 
Lay shapes on a baking sheet.
Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.
Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.
Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.  
Enjoy this St Patrick’s Day themed meal!

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]]> https://www.4theloveoffoodblog.com/mcguires-irish-steak-and-mushroom-pie/feed/ 6 Frozen Irish Coffee and McGuire’s Irish Pub Sunday Brunch https://www.4theloveoffoodblog.com/mcguires-irish-pub-sunday-brunch-and/ https://www.4theloveoffoodblog.com/mcguires-irish-pub-sunday-brunch-and/#comments Mon, 30 Sep 2013 05:09:00 +0000 http://test.robinhelp.com/index.php/2013/09/30/mcguires-irish-pub-sunday-brunch-and/    In celebration of National Coffee Day I wanted to share one of my favorite coffee drinks from my #1 restaurant back home in Northwest Florida, McGuire’s Irish Pub. I worked there for a couple years in college and I have been eating (and drinking) there for as long as I can remember. Frozen Irish...

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 In celebration of National Coffee Day I wanted to share one of my favorite coffee drinks from my #1 restaurant back home in Northwest Florida, McGuire’s Irish Pub. I worked there for a couple years in college and I have been eating (and drinking) there for as long as I can remember. Frozen Irish Coffee is like a boozy coffee milkshake and the best thing it’s FREE with their Sunday brunch (starting at just $9!). I just had to recreate it at home, using the recipe from the McGuire’s Cookbook.
I am happy to say it was just as tasty as their version (but sadly missing their delectable brunch filled with beignets, fruit, benedicts, and omelettes).
I have featured a couple other Mcguire’s inspired recipes on my blog before, including McGuire’s Irish Boxtys and Corned Beef and Cabbage with Horseradish Cream.
 
An old Irish toast comes printed next to recipe in the McGuire’s Cookbook.
 
Health and long life to you,
Land without rent to you,
A child every year to you,
And may you die in Ireland.
 
Ashton and I enjoying our Frozen Irish Coffee during one of our many brunches at McGuire’s Irish Pub.
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Frozen Irish Coffee

Makes 2 10oz servings

Ingredients

  • 1 1/2 tbs Irish Whiskey I like Bushmills
  • 1 1/2 tbs Kahlua coffee flavored liqueur
  • 1/2 cup strong freshly brewed hot coffee, cooled to room temp
  • 1 1/2 cups vanilla ice cream slightly softened
  • 1/4 cup heavy cream
  • 4 tbsp whipped cream
  • green cherry and Creme de menthe optional for garnish

Instructions

  • Combine first five ingredients in a blender and pulse for a few seconds until the consistency of a milkshake.
  • Pour into frosted mugs, top with whipped cream, and a straw and serve right away!

Notes

Recipe from McGuire's Irish Pub Cookbook

It couldn’t more simple: mix all ingredients in a blender until milkshake consistency then top with whipped cream and a straw!
Frosty, frothy, and delicious!
My version and the Mcguire’s version, complete with a green cherry!
 
  McGuire’s has two locations: Pensacola and Destin, FL. 
They offer a Sunday Brunch every week that is the best deal in town and includes beignets and FREE Irish Coffee!
 Sunday Brunch at McGuires was a frequent outing for us. Here we are as newly weds!
My Dad and Ashton enjoying brunch and Irish Coffee on Father’s Day.
My family celebrating Father’s Day in McGuire’s Wine Cellar room.
Beignets are served deliciously coated in powdered sugar.
We always order a bowl of 18 cent (you read that right!) Senate Bean Soup. 
 Rich and creamy Spinach and Artichoke Dip with homemade chips is a popular appetizer.
Eggs Killarney, loaded with steak and hollandaise, is my favorite brunch item.
Their sandwiches are mouthwatering too, including their huge steak burgers and Reuben sandwiches.
Pork chops are my top choice for dinner (and easily big enough to share!).
Dining out at McGuire’s Irish Pub is a fun and delicious experience any time of day!

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