McGuire's Irish Pub is a friendly place, where the patrons indulge in fun and games--like kissing a moosehead when they miss a note in a sing-along! The place overflows with Irish hospitality and charm, just like any Irish pub--although it happens to be a 20,000-square-foot restaurant in Florida. Does such a place make real Irish food, and can it be recreated at home? Based on recipes for Soda Bread and smoky-tasting, bacon-studded Potato Soup, it is indeed possible. McGuire's also offers standard, non-Irish pub grub, like a Smoked Chicken Salad and Basil Shrimp on Fresh Noodles. There are also wilder fancies, including Chicken Timbales with Orange Tarragon Cream, which only ambitious home chefs are likely to tackle. McGuire's really excels at recipes that give a creative twist to traditional Irish fare. Witness the Bean Soup--thick with three kinds of melted cheese--and a dense black bean chili made with stout. (Alcohol appears often in this book's recipes, but what teetotaler hangs out at an Irish pub?)
Written partly as a serious cookbook and partly as a souvenir for its patrons, McGuire's Irish Pub Cookbook is a bright and cheery book, packed with photos and illustrations to help bring the taste of Ireland into your very own kitchen. --Dana Jacobi
From the Inside Flap
Opened in Pensacola, Florida, in 1977, McGuire's Irish Pub was initially a small, neighborhood pub. Since moving to Pensacola's charming, original Old Firehouse in 1982, its reputation-and capacity-have grown. McGuire's quirky atmosphere is complete with moose heads, Irish music, and a wall-to-ceiling papering of more than 150,000 dollar bills, a tradition that started when co-owner Molly Martin earned her first dollar tip and hung it on the wall. The personal touch and excellent food make this a popular destination for tourists and locals. The drinks also attract their fair share of customers, and with a brew house making ales, porters, and stouts on the premises, it is easy to understand why.
Florida Trend magazine has repeatedly honored McGuire's with the Golden Spoon Award, which designates the pub as one of Florida's top ten restaurants. Named Steakhouse of the Year by the National Beef Council and deemed "Famous for Great Steaks" by Southern Living Magazine, McGuire's has earned an international reputation for first-class fare.
Within these pages is an introduction to the signature dishes enjoyed by millions. Easy instructions and everyday ingredients allow everyone to recreate their favorite McGuire's meal for friends and family. Enjoy Scalloped Oysters followed by an entrï e of Chardonnay Poached Salmon with Watercress Butter. Of course, no dinner is complete without dessert! Chocolate Hazelnut Cake with Glazed Pears and Frangelica hits the sweet spot, but it is truly divine with a mug of McGuire's Irish Coffee. Just be sure to bring your bain taitneamh as do bhï ile-a hearty appetite!
Jessie Tirsch has spent a lifetime in search of good food. After a career as a New York advertising executive, Tirsch moved to New Orleans, inspired by a trip to Jazz Fest and the culinary life of the Crescent City. She has worked with internationally famous chefs Emeril Lagasse and Paul Prudhomme on several cookbooks. An expert in cuisines from the Far East to the Emerald Isle, Tirsch seeks to combine her creativity and love of food in every new project.
McGuire and Molly Martin, owners of McGuire's Irish Pub, truly have the luck of the Irish. McGuire Martin was raised in a family of restaurateurs, and it was inevitable that he would open his own restaurant. The Martins' hard work and long hours in the early days of the pub have made McGuire's a stunning success. They are still actively involved in the daily running of the pub, and Molly's lovely singing voice can be heard on many a night as she sings such classics as "When Irish Eyes Are Smiling." The Martins called on more than twenty years of experience to select the perfect recipes for this cookbook.
Jacket painting by Larry Strickland