Just in time for St. Patrick's Day, chefs in New York bars are showing that Guinness can be more than just a fine brew. The popular Irish stout is turning up in shepherd's pie, stews and duck confit. Chef Allan Smith of Ulysses Folk House has found another use for it -- as part of a sundae in a Guinness pint glass. At Open Door Gastro Pub, executive chef John MacLochlainn serves up a Guinness chocolate cake.
The American Wine Blog Awards recognized Vinography for the second year in a row for best overall blog and best wine writing. Good Grape, Lenndevours and the Wine Collector were other winners across seven categories.
It took several tries to create a meatloaf with consistent flavor, moistness, a burnished crust and a sweet glaze. Tricks include using a panade of milk and saltines, and broiling the meatloaf before adding the glaze.