It's a valid question. I love the blog, and as crazy as my life can get juggling job and social life and cooking/photographing/blogging, I usually find a way to make it work.
Until today when everything came crashing down. Literally. Boy am I having a week. I won't get into specifics, and I don't say that to solicit a pity party of any sort. I think it just provides some back story to the epic fail I had when I *attempted* some super cool Irish Car Bomb Jello Shots for St. Patty's Day.
But let's start with the steak.
During the Chinatown scavenger hunt, one of my Twitter followers suggested I do Xavier Steak for "X week." I had never heard of Xavier Steak, but I was delighted to have a bonafide X dish. When I looked it up, I had to chuckle. Steak, asparagus, and cheese. Seriously. This is like the easiest dish ever. My dad would probably pass out if he saw me putting cheese on my steak, but for the sake of the blog, I'll do it just this once.
Use a well-seasoned cast-iron skillet and heat on the stove until smoking hot. You'll know it's smoking hot when you place a tiny drop of water on it, it will sizzle immediately and then disappear. Place the steak on the skillet and don't move it for 2-3 minutes. Flip it over...it will be a gorgeous deep brown. (P.S. Check out the smoke coming off the steak!)
Cook for another 2-3 minutes and then (using oven mitts...it will be hot) pop the whole skillet into a 400 degree oven. If you want to up the flavor even more, top with a pat of butter. Continue cooking until it reaches your desired level of doneness (I prefer medium rare). Remove from pan and cover with aluminum foil and allow steak to rest for five minutes. Top with four asparagus spears and a couple slices of Swiss cheese (I chose Gruyere) and broil until melted.
And there you go...Xavier Steak! (Read on past the recipe for the story about my Irish Car Bomb Jello shots).
Keywords: roast fry entree gluten-free low-carb asparagus steak gruyere cheese
- Olive Oil
- Safflower Oil
- Freshly ground sea salt & pepper
- Good quality steak
- Butter (optional)
- 2 slices Gruyere cheese
- Pre-heat oven to 375 degrees. Snap off the woody ends of asparagus. Toss with olive oil and season with salt and pepper. Roast at 375 until crisp-tender. (About 15 minutes). Increase oven temperature to 400 degrees.
- Allow steak to come to room temperature. Brush both sides with Safflower oil and season with salt and pepper.
- Heat a well-seasoned cast-iron pan on the stove until smoking hot. Place the steak on the skillet and don't move it for 2-3 minutes. Flip it over and cook for another 2-3 minutes and then (using oven mitts...it will be hot) pop the whole skillet into a 400 degree oven. If you want to up the flavor even more, top with a pat of butter.
- Continue cooking until it reaches your desired level of doneness (I prefer medium rare). Remove from pan and cover with aluminum foil and allow steak to rest for five minutes.
- Top with four asparagus spears and a couple slices of Gruyere cheese and heat under broiler until melted.
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Of course I couldn't just let it go. I immediately began brainstorming ideas. Green food, Irish food, and then a stroke of genius: Irish Car Bomb Jello Shots. See, I used to take Irish Car Bombs all the time. I loved the magical way they sort of tasted like chocolate milk, while getting you very drunk at the same time. And knowing how popular jello shots are on the blog, I decided I would make a jelled version of an Irish Car Bomb. I thought I was sooooo original.
Well guess what? I'm not. I did a quick web search and my dreams were crushed. Apparently I'm not as clever as I thought because the lovely lady behind Bakers Royale posted these gorgeous Irish Car Bomb Jello shots on Endless Simmer two weeks ago. Then I found THESE adorable mini Guiness jello shots with a Bailey's foam head. Damn it!!!
Well of course I decided to do them anyways. I was going to do my own take on them and make them my own. This was my first mistake. When you're going to the liquor store before work to buy Jameson, there's something wrong with you. I considered doing little blocks like ones I saw on Jelly Shot Test Kitchen. But then I realized I didn't have time. What I SHOULD have done is use the little pyramid molds from my Santa Hat Jello Shots. But I didn't. **Sigh**
I decided to try and do the foam heads mentioned above except I was going to do them in a pan because I don't own adorable miniature beer shot glasses. Not to gross you out, but mine came out looking like someone vomited all over my pan of jello. I have a photo of said-vomit-looking-jello, but I refuse to post it for fear of making you lost the appetite you just built up from reading about my Xavier Steak. So I then scraped off the gross layer, added another Bailey's layer, which didn't completely attach to the other layers.
I used a melon baller to scoop them out which resulted in these weird little acorn-looking things with a weird second layer that kept slipping around. I thought green whipped cream would add some flare, but that turned out disgusting looking, so I threw it away too.
I will say this: despite them looking completely unappetizing (especially when compared to my fellow bloggers), they were actually pretty tasty. And they tasted exactly like an Irish Car Bomb. Small victories. Maybe someday I will re-visit the Irish Car Bomb Jello Shot Experiement...but for now I'll just give you my recipe. I would suggest following one of the links I listed above for technique. May the luck of the Irish be with you.
Irish Car Bomb Jello Shots
Keywords: jello shot gluten-free guiness jameson knox gelatin
- 2 cups Guiness beer, divided use
- 2.5 to 3 packages unflavored gelatin (depending on how firm you want your shot to be)
- 2 teaspoons brown sugar or muscovado
- 1/2 to 1 teaspoon cocoa powder
- 1/2 cup Jameson
- 1/2 cup Bailey's Irish Cream
- Put 1 cup of Guiness, sugar and cocoa powder in a small saucepan and sprinkle with 2 packets of gelatin and allow to soak in for a minute. Heat and stir until everything is dissolved.
- Remove from heat and add the remaining cup of cold Guiness. Pour into a pan or molds and allow to set for about 30 minutes.
- Place Jameson in a saucepan and sprinkle with one packet of gelatin. Allow to soak in for a minute. Heat and stir until gelatin is dissolved.
- Stir in Bailey's and allow mixture to cool. Pour on the slightly set Guiness mixture. Allow to set several hours or overnight.
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