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    You are in: Home / Community Forums / Recipe Requests - General / Anyone remember "Ireland's Restaurant" - Nashville
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    Anyone remember "Ireland's Restaurant" - Nashville

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7, 8, 9  Next Page >>
    Sat Feb 11, 2012 6:14 pm Groupie
    I brushed the meat with olive oil, salt, pepper and garlic powder. As you can see the thickness is now about 3/8 inch thick
    Sat Feb 11, 2012 6:37 pm
    Regular "Line Cook" Poster
    The smaller biscuit is closer to the size of Ireland's biscuits. Two bites is about right.

    Ireland's steak biscuits looked more like something that would be served as an appetizer than a main course, or even as snacks at a gallery opening, or something like that - something you could pick up off a tray and eat pretty quickly (except maybe for the dripping butter); to be perfectly honest, I'm not sure how they were listed on the menu, as appetizers or a main course. However they were listed, I and most other people ate them as a meal. I probably ate other things at Ireland's, too, but the only other thing I remember is the fudge pie.

    ¾" thick steak is definitely too thick, if what you want to do is reproduce what Ireland's made. But I can't imagine that anything made out of biscuits, garlicky tenderloin and lots of butter, no matter what size the biscuits and steak pieces were, would not taste pretty good. Trying to reproduce somebody else's memory of what a food was like may be impossible anyway.

    However it turns out, I hope you enjoy it tonight. Your biscuits look great, by the way, and Caesar salad sounds better than fries, even to me.
    Sat Feb 11, 2012 6:43 pm
    Regular "Line Cook" Poster
    You posted the pic of the seasoned steak while I was writing my last post. It looks wonderful. I'll try brushing with oil instead of marinating sometime and see how it compares to Ireland's; but, as I said before, I can't imagine that it's not going to taste pretty good regardless. It may even be better than Ireland's, a possibility I had not even considered until now. Happy eating!
    Sat Feb 11, 2012 10:04 pm Groupie
    I'm so glad I was introduced to this wonderful dish via this thread. This was excellent and agree that secret is the tender filet mignon quickly seared. Beef was ultra tender at 3/8 inch thick and it is the perfect thickness for this sandwich or any steak sandwich. The liberal buttering of the biscuits is enough to keep this moist along with moist and tender beef. I liked both sizes of the biscuits and it may be easier to make using 2 inch biscuits. I seared the meat, took it out and let it sit for 5-7 minutes and then I cut to size.

    Thank you everyone for your input.
    Mon Feb 13, 2012 4:25 am Groupie
    " I can't imagine that the brand of flour would have made much difference in the taste of the biscuits. Maybe so if the biscuits had been eaten alone by a flour connoisseur, but with the savory meat, the relative smallness of the biscuits, and the generous application of butter, there wouldn't have been much room for ordinary eaters to detect subtle differences in the flour, if there even were any differences. "

    Both brands of flour I mentioned used soft red winter wheat.

    Soft wheat is, in fact, the key to understanding why the South is better known for cakes, biscuits and pie crusts than for yeast breads, which require the strength of high-protein flour. Soft red winter wheat was once grown primarily in the Carolinas, Georgia and Tennessee and, in the days before national food distribution networks, it was the only wheat widely available in the South.
    Not all flours are created equal. Southern bleached all-purpose flours are made from the soft winter wheat that grows well in the warmer southern climate while northern all-purpose flours are made from the hard spring wheats that grow in the colder climate. Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.

    Here’s a quick rundown of some flours and their protein contents, taken from the book Cookwise by Shirley O. Corriher:

    Cake flours (Swans Down, Softasilk):
    7.5 to 8.5% protein

    Bleached southern all-purpose (White Lily, Martha White, Gladiola, Red Band):
    7.5 to 9.5% protein

    National brand self-rising (Gold Medal, Pillsbury):
    9 to 10% protein

    National brand bleached all-purpose (Gold Medal, Pillsbury):
    10 to 12% protein

    Northern all-purpose (Robin Hood, Hecker’s):
    11 to 12% protein

    Northern unbleached all-purpose (King Arthur):
    11.7% protein

    Bread Flour:
    11.5 to 12.5% protein

    So, keeping in mind that less protein equals light and tender cakes and quick breads, the flours from the top of this list are going to give you the best results for those types of baked goods. And since more protein equals higher rising yeast breads, the flours from the bottom of the list will be best for those.
    Salad Lover
    Wed Aug 29, 2012 10:14 am
    Newbie "Fry Cook" Poster
    I loved Irelands in Tuscaloosa. Steak and biscuits were awesome, but I really adored the spinach salad with the spicy french dressing.
    anyone know that recipe?
    pinky kookie
    Wed Aug 29, 2012 12:16 pm Groupie

    It is always difficult to find an exact recipe from a restaurant, but these recipes sound similar. Click these links if you want to see them:

    Chasen's Spinach Salad With French Dressing - spicy with Tabasco sauce.

    Spinach Salad Dressing - Spicy and Fabulous - with cayenne pepper and Tabasco Sauce.
    spice cook
    Mon Mar 04, 2013 2:05 pm
    Newbie "Fry Cook" Poster
    Some time ago I posted a question for Newby Fry Cook. He said he had been at the Bowling Green, KY location for a time and I thought he might be able to answer a question for me. If you read this message I would appreciate a reply. My question was did you remember an employee (Martha Mauck) at the Bowling Green location. Thanks for a reply to this post.
    Spice Cook
    Mon Mar 04, 2013 2:20 pm Groupie
    spice cook wrote:
    Some time ago I posted a question for Newby Fry Cook. He said he had been at the Bowling Green, KY location for a time and I thought he might be able to answer a question for me. If you read this message I would appreciate a reply. My question was did you remember an employee (Martha Mauck) at the Bowling Green location. Thanks for a reply to this post.
    Spice Cook

    "Newbie Fry Cook" isn't a specific person's ID. It's a general term for a person who has posted only a few messages in the forums.

    If you know which person it was, you should probably send them a private message. They may not spend time on the forums.
    Wed Mar 13, 2013 12:21 pm
    Newbie "Fry Cook" Poster
    Ok ladies & gentilemen..I came upon this post just by chance. It just some happens I am the son of a manager/problem solver for Irelands. If u have any questions, and it relates to the recipies or dates 1973 to 1978. Then he ran 5th Quarter stores. Thanks for all the posts. I've had a great time letting him tell me the great stories of his time in Nashville during the 70's & 80's.
    spice cook
    Tue May 21, 2013 10:08 am
    Newbie "Fry Cook" Poster
    The person I was trying to make contact with said he had worked some at the Bowling Green, Ky location and I wanted to know if he knew anything about a person that worked there also in the mid to late 70's. Her name was Martha Mauck. I would appreciate a reply from that person if he reads this message.
    Tue May 21, 2013 11:19 am Groupie
    You can contact him by using the Contact This Chef link that appears when you click on his user name. If he is not accepting messages you will be informed of that.
    Cream Puff
    Wed May 29, 2013 4:29 pm Groupie
    It's been a while since I've checked this thread, so I'm surprised and delighted - and THANKFUL - to all of you who have kept it "alive" - especially "jmjm" for all the wonderful information you've shared here. It's also been a while since I've attempted to make the Ireland's steak biscuits, so I'm going to study all the posts and try it again this weekend. Last time, my steak turned out spot on, but my biscuits weren't quite right. Now, since there's new information about the "two-bite" size of the biscuit and it's texture, maybe I can get it right this time. I'll let ya'll know how it goes. In the meantime, thanks to all of you for your input, your memories and stories, and for keeping this thread alive. icon_biggrin.gif
    Wed Jun 05, 2013 5:05 pm
    Newbie "Fry Cook" Poster
    So happy I found this forum thread today! I've read every word of it! I worked as a waitress at Ireland's in Birmingham, AL, near Brookwood Mall, the summer of 1976, between college semesters. I had been a huge Ireland's fan even before working there. I absolutely LOVED stake and biskits! We would sneak a few during our shift.....they were so hard to resist!
    I was married and moving around the country for many years, and only moved back to Birmingham recently. But I always made stake and biskits! All through the years! But I never had a recipe to use - just put ingredients together and experimented in getting the flavor of the meat and the texture of the biscuits right. I, too, have used the small frozen biscuits as well as bisquick to recreate the little biscuits. And I, too, do not remember a dipping sauce or gravy of any kind! The buttery biscuits with the tender, medium rare beef truly were moist enough and delicious enough on their own.
    So while reading the posts, I acquired a definitive stake and biskit recipe AND the recipe for the fabulous Ireland's blue cheese dressing! Woohoo! (And yes, I'd love the recipe for that spicy french style dressing they had as well.) But I am so happy wiht this walk down memory lane, and I DO plan to make up some stake and biskits as soon as possible! Thanks to you all!
    Tue Oct 01, 2013 5:18 am
    Newbie "Fry Cook" Poster
    This is strange, I too worked at Irelands in Brookwood Village. 1976 I believe. Loved their Steak, and Biscuits. Unfortunately I was a Bartender there, and never knew too much about what went on in the kitchen. I would be interested in finding out what cut of beef was used. I'm thinking beef tenderloin cut in 1/4 inch strips and marinated over night.
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