Liquids Posts
Fresh Herb Compound Butter
Compound butter is a fabulous finishing touch. This is a quick and easy way to add a lot of extra flavor to steaks, chicken, fish, or even rice and pasta. What is compound butter? Compound butter is butter that’s been creamed together with other ingredients, like herbs, spices, wine, oil, etc. Whip it up, keep [...]
Blackened Chicken Fingers with Lime-Infused Marmalade
Mmm, mmm, mmm. We love spicy food at The Mouse House. You know…the kind that makes your nose sweat just a wee bit? These chicken fingers are hot and spicy on the outside and juicy as can be on the inside. A quick dip in a buttery, lime-infused marmalade knocks the edge off the heat [...]
Guinness Recipes for St. Patrick’s Day
Happy St. Patrick’s Day from Boston! Now, cans of Guinness stout will never replace a properly pulled pint in a cozy Irish pub, but we home-bound revelers make do with what we have. We go through a fair amount of Guinness here at The Mouse House—both for drinking and cooking. Here’s a handful of my [...]
Lamb Loin Chops with Fresh Herbs & Cognac Butter Sauce
These are like little lamb T-bone steaks. They’re on the more expensive side, but I snatch them up when I find them on sale. Our butcher has been breaking down a lot of lamb lately, so I got these for a steal. Like the lamb rib chops I made recently, these cook quickly, which means [...]
A Local’s Guide to Boston Irish Pubs & Bars
Ah, Boston. So many pubs. So little time. Especially around St. Patrick’s day. Boston is home to some of the oldest taverns in the nation. I’ve lived here for about 15 years now. The Angry Chef has lived in the city his entire life, and knows more than a handful of pub owners. Sadly, a [...]
Pomegranate Molasses
Pomegranate molasses has been popping up in more and more places the last few years. It’s sweet and tangy and is a great way to boost flavor in everything from appetizers to baked goods. Forget shelling out at a fancy food shop. This stuff is easy as can be to make at home. How to [...]
Homemade Irish Cream Liqueur
I learned to cook from my mom, who works a certain kind of magic in the kitchen. Of all the things I’ve learned from her, how to make homemade Irish cream liqueur may not be one of the most practical, but it is one of my favorites. The short version of this recipe is: Add [...]
Fiery Green Hot Sauce
What do you get when you combine mashed chilis, white vinegar, and a little salt? A homemade hot sauce with super-fresh, vibrant flavor that beats the pants off of anything store bought. At least so says the Mouse. Some things are too good to resist. For those of you who don’t know me that well, [...]
Basic Cooking: How to Make Espresso on the Stove
Now, I know that I’m treading on hallowed ground for some, discussing how to make espresso. Like beer and good wine, espresso is one of those things that folks are very particular about. (Espresso afficionados out there, please be kind!) I’m not an expert barista—or a super fussy coffee person—by a long shot. I’m just [...]
Warm Beet Salad with Orange Vinaigrette
Who hated beets when they were a kid? Raise your hand. Me, too. I couldn’t stand them when I was a little mouse. They were either pickled and vinegary or boiled and vinegary. Either way, they were just all-around icky. (And, did I mention…vinegary?) They were *almost* as bad as saurkraut. Not quite. But almost. [...]
