The Irish Table
1235 S Hemlock
Cannon Beach, OR 97110
This place is quickly becoming one of our favorite restaurants on the Oregon Coast. We’ve been twice in the last six months and honestly, I would be okay sneaking another two dinners in before the end of the year. Definitely okay with that. They’re located in the back of Sleepy Monk Coffee Roasters and it’s actually pretty perfect — there for coffee drinks in the AM and back for dinner in the PM.
On this trip we were there right after they opened at 5:30 and pretty much all of the small tables were already taken. We were offered spaces at the communal table in back or one of the smaller tables up front. We chose to sit up front which was very nice with a breeze coming in through the front door and some space in which to spread out a bit.
Here are some photos from our meal. I usually make a habit of taking a picture of the menu when we eat out, so that if I post about it, I remember exactly what we ate. I forgot to do this at the . . . → Read More: The Irish Table in Cannon Beach, OR
A while ago (okay, like 1999), I remembered seeing a recipe in Sunset magazine for lavender-blueberry margaritas. I recently spent some time searching for it, found it, and then was like, huh. Coconut milk? In margaritas? Besides adding fat and making it kind of like a marga-colada, I wasn’t quite sure what the coconut milk did for the drink. So, anyway, I futzed around with the recipe a bit and came up with this one. jwa and I both thought they were really good. Plus, if you make extra lavender syrup, I’m sure there are many other lavender cocktails that you could make with it.
1/4 cup water
2 tbsp sugar
1 tbsp dried lavender
1/2 cup tequila
1/3 cup triple sec
1/2 cup frozen blueberries
sugar for rimming glasses
sprigs of fresh lavender
Add the water, dried lavender and sugar to a small pan. Heat and bring to a boil until the sugar dissolves. Turn off the heat and let the lavender steep about 10 minutes, then strain, discarding the lavender and keeping the lavender flavored syrup.
In a blender, add the lavender syrup, tequila, triple sec, lime juice, frozen blueberries and ice. Blend. *whir* *whir* *whir* Taste to make sure the lime juice/tequila/triple sec . . . → Read More: Lavender-Blueberry Margaritas + Super Cute Cocktail Napkins
Here’s a quick recipe for a Friday cocktail. You will need:
1/2 cup water
1/2 cup sugar
1 lemon, zest peeled off
1 big sprig rosemary + 1 small sprig
2 oz vodka (or 3 oz, depending on your mood)
Add the sugar, your strips of lemon peel, rosemary and water in a small pot. Bring to a boil and let sugar dissolve while stirring. Remove from heat and let cool. Dig out lemon and rosemary and discard.
Combine 1/2 of your syrup (or a little less, depending on how sweet you wannt it), the juice of 1/2 a lemon, the vodka and some ice. Mix and strain out into a martini glass. See, you have enough lemon/rosemary syrup to make yourself another. Excellent. Garnish with a small piece of rosemary. I found this really nice as the scent of rosemary was very strong every time I took . . . → Read More: Herbal Fusion: Rosemary-Lemon Drop
I was very excited about this challenge’s theme — Cinco de Mayo, as I love Mexican food. When I cook Mexican food, I tend to make these types of dishes up, rather than follow a cookbook’s specific recipe. This challenge had my sorting through my cookbook collection looking for a suitable contender from my large collection of books.
As I mentioned in Friday’s post, The El Paso Chile Company Margarita Cookbook is the only Mexican cookbook that I appear to have. So, that is what I used for this month’s Weekend Cookbook Challenge. Of course, the cookbook is more Tex-Mex than Mexican but I figured that it was close enough for my needs.
Opening the book up, I discovered a theme — it contained mostly drink recipes. Makes sense. There’s a big ol’ margarita on the cover and it is called the “Margarita Cookbook” after all. I pondered briefly and decided I could work with that and made myself the Tequila Sunrise from page 50. Then it was time to pick some recipes.
The last few pages of the book are devoted to snacks and a few main dishes. I chose two appetizers for my Cinco de Mayo . . . → Read More: WCC#5: A Tequila Sunrise, Charred Tomato Salsa & Boilermaker Bean Dip Walk Into a Bar…
This fun little number packs quite a punch. The ginger is spicy and the vodka is…well…vodka. In my version, I used vanilla vodka, as that’s all I had on hand, but citron (or any other variety) would probably work just fine too. Before you can have a drink, you need to first make a ginger-lemon simple syrup but that can be done in under a half an hour. Ah, you’ll be on your way to drinking in no time!
This is based on a recipe I saw on Food Network but I changed it into more of a ginger lemon drop (rather than just a ginger martini), so it’s different. Ha!
1 lemon, peel removed with a vegetable peeler into strips
2 cups coarsely chopped fresh ginger (peel too)
1 cup sugar
2 cups water
Add the ginger chunks and lemon into a food processor and process until finely chopped.
Transfer the mixture to a pan and add sugar and water. Mix and simmer for about 15 minutes.
Strain the mixture and cool. It can be refrigerated for up to 1 week. So, now that you have your ginger-lemon syrup…here’s what you do . . . → Read More: Behold….the Ginger-Lemon Drop