Epic Portions

Category: Other Recipes

  • Irish Car Bomb Cake

    IMG_3116

    Now, I know the whole Irish Car Bomb shot is in terrible taste because of PIRA terrorism, but it’s so delicious that I ended up not caring.  Plus, if I’m ordering one of these things I’m most likely too drunk to consider Irish history.  I’m not much of a baker, but this sounds absolutely delicious.  I want one of these for my next birthday(March 15th).  Actually, I want one of these things tonight, damnit.  I’m actually going to have to get out my measuring cups for this one.  What a travesty.

    For those who don’t know – -the drink is made by filling a shot glass half full of Irish Cream, then floating Irish Whiskey on top of that before dropping the shot glass into a half-full pint glass of Guinness and chugging it as quickly as possible so that it doesn’t curdle in the glass. It is a variation of a boilermaker and for some reason whoever invented it thought it was a good idea to name it after a common form of Irish domestic terrorism of the time, which — understandably — pisses the Irish off to no end.

    Chocolate cake with guinness, filled with chocolate ganache with just a touch of Irish whiskey, and then topped with an uber rich Irish Cream butter cream frosting. The whole thing is incredibly rich and decadent. I made a layer cake — the base cupcake mix poured into to 8 inch round cake pans, baked for 15 minutes at 350, then lowered to 300 for another 10 until done in the middle — then doubled buttercream to ensure I had enough to go around. If you make cupcakes, go with Deb’s proportions for sure. If you go the route I did and make a layer cake you could probably get away with not doubling frosting sinceit is incredibly rich, but you might have to really stretch a single batch of the frosting to get the cake covered.

    For the recipe, head over to:

    http://biscuitpusher.blogspot.com/2009/02/irish-car-bomb-cake.html

    edit:

    My girlfriend found this rather disgusting, so I felt that I must include a recipe that is more to her liking.. Gin and Tonic Cupcakes.

  • Ground Bacon Burger

    If you are a regular reader of this blog, you know good and well that John likes him some bacon.  He also likes talking in the third person for some reason.  He doesn’t actually do that in real life.  Only on Epic Portions.

    Thaaaaaaank you to Shaya for sending me this link for a burger made of ground bacon.  Yes, Shaya, I will be making you this and yes, you may pay me in alcohol.

    Click the picture for directions on how make this little burger of genius at home.

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  • What I’m Cooking Tonight

    Not sure if I’m feeling fancy or something, but I just found out what I’m cooking tonight.  Lemon Chicken with Rice. This recipe is pretty simple, but it has a gravy-and-bechamel hybrid sauce over the top of everything that sounds amazing.  If you’re looking for something that looks delicious and is rather easy to make, I think you found your dish right here.

    Ingredients

    4 chicken breasts
    2 tablespoons butter
    4 tablespoons flour
    4 cups chicken broth
    1 cup milk or half-and-half
    1/4 teaspoon nutmeg
    pinch cayenne pepper
    3 tablespoons fresh lemon juice
    1 cup rice

    Procedure

    1. Rinse the rice and combine with 2 cups of the chicken stock in a medium pot. Bring to a boil then simmer until the liquid is absorbed and the rice is tender, adding water if necessary. Add peas, if using, towards the end of cooking.

    2. In the meantime, melt the butter in a saucepan over medium-low heat until the foam subsides. Add the flour and whisk into the butter, breaking up any clumps. Add the chicken stock, whisking. Bring to a boil, then simmer about 10 minutes.

    3. Add the milk, nutmeg, cayenne, 2 tablespoons of the lemon juice, and salt to taste. Bring to a boil and simmer an additional 5 minutes.

    4. Season the chicken breasts with salt and pepper and saute over medium heat until cooked through (alternatively, they can gently poach until cooked).

    5. Add the final tablespoon of lemon juice to the rice and taste for seasoning. Slice the chicken and serve on the rice smothered in the sauce.

    From Serious Eats