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Thursday, February 28, 2013

Lots of Recipes for your St.Patricks day cocktail

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Emerald Isle Cocktail Recipe

  • 1 ounce  greenall's gin
  • 1 teaspoon green crème de menthe
  • 2 dashes bitters
Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into a chilled cocktail glass.

Irish Eyes Cocktail Recipe

  • 1 ounce Black Louth  Irish whiskey
  • ¼ ounce Crème de Menthe, green
  • 2 ounces of cream
  • Maraschino cherry for garnish
Pour the ingredients into a shaker along with ice and shake well. Strain into an old-fashioned glass to serve and garnish with the Maraschino cherry.

Irish Coffee Recipe


  • 1.5 ounces Black Louth Irish Whiskey
  • 1 ounce brown sugar syrup (one part brown sugar and one part water)
  • Hot brewed coffee
  • Unsweetened cream, lightly whipped garnish


Add the whiskey and syrup to an Irish coffee glass and fill two-thirds of the way with coffee. Top with one inch of whipped cream.

Tuesday, February 26, 2013

ST. PATRICK'S DAY WITH SPECS DELI. Corned Beef by the pound, sliced how you like it, thick or thin for that perfect St. Patty's Day meal. Bon Appetit!

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Guiness Glazed Corned Beef
Just in time for St. Patrick’s Day I wanted to share with everyone a recipe for Guiness Glazed Corned Beef. We paired this with a glass of green beer last year to celebrate St. Patrick’s Day. This recipe was really easy to make and turned out fantastic. John enjoyed this recipe since I picked up a 6 pack of Guiness and the recipe only called for 1 beer.
Guiness Glazed Corned Beef

4 pounds corned beef brisket
1 cup brown sugar
1 can or bottle of Guiness Stout Beer.
Preheat oven to 300 degrees
Rinse the beef brisket completely and pat dry. Place the brisket on a rack in a Roasting Pan or a Dutch Oven.
Rub the brown sugar on the corned beef to coat the entire beef, including the bottom
Pour the bottle of stout beer around and gently over the beef to wet the sugar, be careful to not wash the sugar off.
Cover with foil, place in the oven and bake for 2 1/2 hours or until internal temperature reaches 180 degrees.
Allow to rest for 10 minutes before slicing.

PERFECT PAIRINGS FOR ST. PATRICK'S DAY St. Patrick's Day is just around the corner. We have the perfect Irish cheese and beer pairings to celebrate. So get your green on with Specs! Bon Appetit!

Artichoke Dip with Kerrygold Dubliner Cheese Appetizer Recipe

Artichoke Dip with Dubliner Cheese

An Irish twist on traditional artichoke dip. The white Cheddar-like tang of Kerrygold Dubliner Cheese is perfectly suited to creating a soft, creamy appetizer that still carries a bit of a bite.
12 oz. artichoke hearts, chopped
1 cup mayonnaise
1 small clove garlic, minced
2 tablespoons oregano
2 tablespoons grated onion
2 cups Kerrygold Dubliner Cheese, grated
Combine all ingredients and spoon the mixture into an 8 inch baking dish. Bake for 30 minutes at 300° F. Serve with crackers, pita chips or flat bread.

Monday, February 25, 2013

Come Stop By For Your Festivities, Were Here For Your Picnic Ideas and Bar Supplies

Lagniappe Film & Music Festival

February 28, 2013 – March 03, 2013
Recurring daily

Suga's Deep South Cuisine & Jazz Bar
461 Bowie Street at Park
Beaumont, TX 77701
Visit Website

Thousands of attendees are expected to visit the four-day festival and participate in film screenings, master classes, and star-studded gala events. The LFMF is a competitive festival open to U.S. and foreign films. ​Approximately 100 films will be selected and screened, with over 30 musical acts performing during the festival
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Wednesday, February 20, 2013

Finer Foods with Vanessa

This week in Finer Foods we are featuring two elegant French wines, Bordeaux and Chardonnay, along with delicious cheeses and recipes for pairing.  We'll help you plan the perfect meal!  Come in and see me today.

Brick red color with a rustic aroma including dark fruits and cedar. Intense mouth feel with some dark berries and good tannins. Excellent structure. Suggested food pairings include grilled or boiled red meats, roasts, mild game, and soft cheeses like Camembert and Brie.


From 1500 to 1809, this property belonged to the well-known family of Paty in Guyenne, enobled by King Jean Le Bon at the battle of Poitiers. The squire of Paty, Lord of Mayne Vieil, built wine-storehouses in the 17th century and in the 18th century, replaced the house with elegant chartreuse finished in 1860, by Jean Raymond Fontemoing. Fontemoing, wine merchants in Libourne from 1732 to 1900, created a new vineyard in Fronsac which produced “New French Claret”, i.e great wines aged using the same method as the English traders of Chartrons in the Medoc. During a period of fifty years, the wines of Fronsac, thanks to their technical advances, were more expensive than their neighbours of Saint Emilion. Since 1918, Château Mayne Vieil belongs to the Sèze family who redeveloped the vineyard after the war and are dedicated to the production of red wines of high quality.

Grilled Steaks with Blue Cheese Garlic Sauce and a Giveaway by #recipe

Grilled Steaks with Blue Cheese Garlic Sauce Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A quick and easy recipe for grilled steaks with blue cheese garlic sauce.


4 Beef Loin Tenderloin Steaks (Or other cut of beef)
sea salt
freshly cracked black pepper
For the sauce:
1/4 cup crumbled Blue Cheese
1 tablespoon Worcestershire sauce
2 tablespoons milk or cream
1 tablespoon butter
2 garlic cloves, grated


Preheat grill. Bring steaks to room temperature.
Add sea salt and freshly cracked black pepper to both sides of steak. Place on grill and cook until desired doneness.
For sauce, add crumbled blue cheese, Worcestershire sauce , milk, butter and garlic to a small saucepan. Bring to a boil over medium heat and boil for 2 - 3 minutes, or until cheese is mostly melted and sauce is very fragrant.
Serve sauce over grilled steaks.

Camembert city was famous for its cheese since 1680. But in 1971, during the French Revolution, Marie Harel tried a new delicious cheese recipe, called later after the city where it was discovered, after being tasted by Napoleon, who was extremely pleased. Today, Camembert is the most famous and popular French cheese.
Camembert is a soft, creamy cow’s milk cheese with a thin, edible crust. It`s ideal for spreading onto croissants and crackers, fruits or nuts. It is served with red wines and it reveals best it`s flavors at room temperature.
Baked Camembert with Caramelized Onions
Camembert cheese
1 onion
3 tbsp soy sauce
2 tbsp red wine
1 tsp brown sugar
salt and pepper
  • Chop the onion and fry it in 2 tablespoons of hot oil. Add salt and pepper.
  • When the onion starts to brown, add the soy sauce, the wine and the brown sugar. Allow to simmer until sauce darkens and thickens slightly.
  • Remove the cheese from the package, make some stripes on top and wrap it in baking paper. Bake it in hot oven for 10 minutes over medium to high heat. You can serve with fresh baguette and a glass of red wine and of course, a generous spoon of caramelized onion sauce!


Tomato, goat cheese tart

1 pack rolled puff pastry
300 g. fresh goat cheese crumbled
1 small red onion
3-4 plum or Roma tomatoes
2 tablespoons bread crumbs
Fresh basil or marjoram
salt to taste
Olive oil

Thinly slice red ​​onion. Heat 2 tablespoons of oil in a heavy skillet over moderate heat, then cook the red onion with salt and 2 tablespoon of water , stirring frequently, for 10 minutes. Let cool. Roll out puff pastry and fit into tart pan, prick the bottom with a fork, then sprinkle the breadcrumbs.

Spread onion over bottom of tart shell and top with crumbled goat cheese., some basil leaves or marjoram, and a pinch of salt. Arrange tomatoes, in concentric circles over cheese.

Brush a little oil over the tomatoes, season with a pinch of salt.

Bake the tart in a preheated oven at 180 degrees for 25-30 minutes.

Delightful, best served cold

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Monday, February 18, 2013

Come ask Curtis about his Whiskey drink recipe

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The Whiskey: This rare release of Willett Rye has been aged in white oak for five years, and hand bottled at cask strength from a single barrel. Inviting aromas of spice, vanilla, caramel and butterscotch lead to a bold, peppery palate enhanced by hints of cinnamon, tobacco and clove. Each bottle is labeled with the barrel number and variation between the barrels is likely to occur.
The History: The Willett family originated in France and honed their art distilling brandy. In the 1600s they brought their knowledge to the American colonies, settling finally in Bardstown, Kentucky, the bourbon center of the world where they helped develop some of the best known distillories. In the 1900s, they decided to build their family named and operated distillery named "The WIllett Distilling Company. Today, the distillery is the home of Kentucky Bourbon Distillers, Ltd, and is still headed by a member of Willett family.

Tuesday, February 12, 2013

Chocolate Fondue
Just in time for Valentine's Day...Chocolate Fondue

Now...a bit about cheese!  If you're wondering how to pair wine and cheese, here are a few helpful hints.  As a general rule, full-bodied cheeses (emmental, Edam, Cheddar) go well with full bodied wine (Merlot, Beaujolais); light, sweet cheeses (Brie, Camembert) with sparling rose, Champagne, Pinot Noir.

More aromatic varieties (Bleu, Limburger) will complement a strong red wine or a hearty Burgundy, Shiraz, Sauvignon; or create a contrast by pairing them with a Port or Sherry.

Your median varities, or milder cheeses (Edam, Gouda, Cheddar), complement a milder wine (Pinot Gris, Pinot Noir, Chardonnay).

Milk varieties include sheep's milk (Manchego) which pairs well with fruity or sweet wine (Gewurtztramminer, Sauternes); while goat cheeses work well with whites like Sauvignon Blanc, Pinot Gris and Riesling.

Monday, February 11, 2013

Lots To Do In Beaumont,Painting With A Twist,So Stop By For Your Next Painting
229 Dowlen Rd, suite 11A Beaumont,Tx 77706
What is Painting with a Twist?? SO glad you asked!
What's the Twist? ... Whatever you want it to be! Since we specialize in encouraging creativity in sometimes hesitant artists-in-denial, some of our patrons enjoy uncorking a bottle of wine, unscrewing a beer, or downing a carton of chocolate milk -- just to get the juices flowing, so to speak. You bring WHATEVER you'd like to eat and drink to our art parties, and we supply the rest (you know, the art stuff)!
We offer 2 and 3 hour art parties. Check out our calendar by clicking the cleverly named "Calendar" tab, and choose the painting you'd like to come express yourself with! You'll see the date of the painting, the time we've designated to paint the painting, and what the painting looks like. *Private parties will not have a painting shown on the calendar. You can register by clicking the Reserve button under your desired party picture and following online instructions, which will also walk you through the credit card process (we accept all major plastics). If you'd rather not pay until you arrive for the party, simply call us at 409-866-0399 - we'll take a credit card number to hold your spot. Please note we require a 24 hour cancellation notice due to the fact that our awesome and diligent artists prepare materials the day before you're scheduled to make your artistic showing. Reservations are always recommended so we can make sure we have enough assistant help, classes sometimes sell out, and occasionally classes don't meet the minimum number of party-goers so we will switch the painting... if you just "show up" we guarantee you a good time, but the painting may be a surprise

Zonin Primo Amore Moscato Puglia IGT, Puglia, Italy
Primo Amore Moscato
This refreshing and fruit Moscato wine comes from the warm Southern vineyards of Puglia. Primo Amore, or first love expreses the joy of discovery experienced when a wine drinker first encounters the sweetness amd enticing fragrance of the delicate wine. Winery

Monday, February 4, 2013

Come In And See What Charles Drinking .

               Consider a good amber--soft, inviting caramel hues.  Compound this with an immediate, sensational (but never abbrassive) aroma, supporting a thick, dark, creamy head that fosters rich notes of honey and brown sugar.  NOT typical of most craft ambers.  And the subtle but articulate approach of dried fruits (raison, apricot), black walnut, and an almost apologetically moderate hop.  The picture being painted on your pallet should resemble this beer:  Full Sail Amber.  It should be noted that this beer travels along way from a great home just to be with us--from Forthood, Oregon.  Mike Jackson--one of the world's foremost authorities  on lagers, ales, alt-bier, lambics, you-name-it, refers to the Pacific Northwest as "Munich-On-The-Williamette [a regional river system]."  More beer is brewed per capita in the Pacific Northwest than anywhere else in the world.  In southeast Texas, one mwould be wise to remember:  If you can find beer from Washington or Oregon state(s), buy 'em and try 'em.  Most of the regions beer never crosses the state line.  And, as the weather has been unseasonable, so must we:  Full Sail Amber is, thankfully, a year-round release that will go just as well with a winter's chili (or gumbo) as it will with light, smokey summer sausages.

Friday, February 1, 2013

Troubadour Bottle Signing ,Here at Specs Beaumont on Tuesday

Troubadour Vodka
"Good Choice"
6 fluid ouncesvodka
1 dashdry vermouth
1 fluid ouncebrine from olive jar
4stuffed green olives


  1. In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass