Irish Coffee Martini with Bailey's Whip Cream

Would you feel sorry for me if I told you I've been doing research on an Irish martini since St. Patrick's day?
NO?
I figured as much.
It started with an idea for an Irish Car Bomb Martini.  An Irish Car Bomb drink is kind of an Irish boiler maker.... take a pint a Guiness drop in a shot of whiskey and a shot of Bailey's and CHUG it.  I'm not too much of a chugger, but I like the idea of the combo.
Except there is a huge issue... the Guiness immediately curdles when you add Bailey's and whiskey. It's totally disgusting, which is why, I guess, people chug that drink.  Making a curdled martini cured me from ever, EVER, drinking an Irish Car Bomb.

Here is a much prettier, safer and more delicious martini to enjoy after dinner instead of dessert!
I think I might even make the coffee simple syrup with decaf Starbucks Via next time, so I can sleep like a baby. 

Ingredients
Makes 1 martini (whip cream serves 2)

2 jiggers Jameson whiskey

2 jigger coffee simple syrup (easy recipe below)
Note: If it's too sweet for your liking, add 1 jigger cold coffee or 1 jigger sparkling water.
I liked it both ways!

1/2 cup whip cream, whipped into soft peaks

2 Tbsp Baileys

Coffee Simple Syrup
1 cup sugar
1 cup white
1 package of Starbucks Via instant coffee (any flavor)

Here's a little photo bomb for you, from someone who was impatient to sample the goods. I was actually pretty annoyed with him. But, he was pretty complimentary about the drink, so he is forgiven.

Egg Foo Yung with Tofu & Veggies

I didn't have Egg Foo Yung until I was about 25 years old. 

I am sure I looked down my nose when my husband assured me that it was great. 

My Mom always said Egg Foo Yung  wasn't real  Chinese food.
I only ate real Chinese food.
I may have been a food snob.... Hahaha...

When I tasted it.  Hmmmm, not bad... in fact, I liked it. 

I made this the other night and never mentioned to 'that guy' that there wasn't any meat in it.  Usually he's onto that so fast and mentions that he knows I am trying to pull something over on him.  This had so many flavors and textures in a big manly portion, he never even mentioned it.  It was like eating a fantastic spicy Asian omelette for dinner with spicy gravy.

Isn't the GRAVY the weirdest part?
Maybe it is, but it does add something to the dish, and I mixed up my own with lots more flavor and zing.

Hey, I know this is ugly, so please no comments.

Ingredients
Serves 2 as a main course, 4-6 as a side dish

5 eggs
1-2 tsp soy sauce
1-2 tsp sesame oil
1 garlic clove, minced

1/2 cup celery, sliced very thin
1/2 cup carrots, sliced very thin
1/2 cup onions, sliced very thin
1 jalapeno, minced (optional)
1 cup firm tofu, cut into a 1/2" dice, or strips
1 cup mung bean sprouts
1/2 cups mushrooms, portabella or black asian wood mushrooms
1/2 cup green onions, sliced
1 tsp soy sauce
1-2 tsp garlic hot pepper sauce
Salt & pepper


Sauce:
3-4 tsp cornstarch
2 tsp soy sauce
1 tsp garlic hot pepper sauce (optional)
1 cup vegetable broth

Preheat the oven to 400 degrees.

In a large deep skillet (about 2") over medium heat, add the sesame oil, garlic, onions, celery, jalapeno (if using) and carrots. Stir to combine and soften a little over the heat for 2-3 minutes. Add the soy sauce to the veggies and cook for another 1-2 minutes..  Add the tofu, mung beans and mushrooms.

In a small bowl, beat the eggs with the soy sauce and garlic hot pepper sauce, add a little salt and pepper.   Pour the eggs over the sizzling veggies and continue to cook, undisturbed, until the edges start to set, about 5 minutes.  Remove from the heat and place in the hot oven for 10 minutes, until the middle looks set and the eggs are cooked.  I have used the broiler to make this a little quicker, but keep your eye on it if you do this.

While the egg mixture is cooking, combine the soy sauce, cornstarch and hot pepper sauce in a small bowl.  In a small saucepan heat up the broth, while stirring the broth, slowly dribble in the soy sauce, pepper, cornstarch mixture.  The mixture should thicken and make a nice gravy.  Adjust seasoning by adding more soy sauce or hot pepper sauce to your desire.

When the egg foo yung is finished in the oven, carefully add a dinner plate, face down, on top of the skillet and invert it onto the plate.  It should come out easily... 

Top with sliced green onions and serve immediately with hot Chinese "gravy".