March Madness – Rimann Liquors

March Madness

March 1, 2014

Skip picking up fast food and try something different for your

March Madness gathering. Top off the fun with some Irish Mist Shamrock Silk pie!

Oven Fried Drumsticks

Cornflake Chicken Drumsticks

  • 24 small chicken drumsticks
  • 1 qt milk
  • 4 eggs
  • 1 pint flour
  • 2 cups crushed cornflakes

    Preheat the oven to 400°F. Combine the milk and eggs, mixing thoroughly. In a bowl, combine the flour and cornflakes. Dip each drumstick in the milk/egg mixture, and then quickly roll it in the flour/cornflake mixture. Place the drumsticks on a sheet pan and bake them for 25 minutes until they’re cooked through and golden brown.

             Makes 6 servings

Stone-Crab Claws with Coastline Dipping Sauce

  • 18 to 24 stone-crab claws
  • 1 Tbsp Colman’s dry mustard
  • 2 Tbsp Dijon mustard
  • 1 cup mayonnaise
  • 2 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 cup sour cream
  • Salt and pepper to taste

    Whip together all the ingredients and refrigerate for 1 hour. Serve with the stone-crab claws, cooked, chilled, and precracked.

            Makes 6 servings

Devils on Hatchback

  • 20 fresh Hatch green chile peppers, or New Mexico green chile peppers
  • 8 ounces cream cheese
  • 20 slices of thin, center cut bacon
  • 1 tablespoon honey, or maybe more, its just for drizzling
  • black pepper


  1. Roast the Hatch peppers. To do this, put the peppers on a baking sheet and broil them until they are black on the outside, turning occasionally. Then, remove them from the oven, and put them in a ziploc bag so that they can steam for ten minutes. Then take out the peppers and rub them gently so that all the charred skin comes off of the peppers. This can be done ahead of time and they also freeze beautifully.
  2. Cut the peppers in half and cut the stem end off as well. Make one slit lengthwise through the pepper halves and open them up so that you can see inside. Remove some of the seeds and vein (leave in more if you like your devils spicier).
  3. Put about a teaspoon of cream cheese in the center of each pepper half, wrap the pepper around it so that it closes, then place on a parchment lined baking sheet. Do not worry if your tender peppers tear and you can see the cheese come through a bit, the bacon will help contain everything.
  4. Cut the twenty strips of bacon in half and wrap around each little devil and place back on the baking sheet. Be sure to place them seam side down so that the bacon doesn’t curl and open up in the oven. Crack black pepper over the devils and put them in a 350 degree oven for 45 minutes. Some of your cheese may ooze out of your devils, but not to worry, because they will still be delicious!
  5. After 45 minutes, drizzle a generous amount of honey over the devils and bake for 5 more minutes. Take them out of the oven and pop them into your mouth.


Irish Mist Shamrock Silk Pie

  • 1 chocolate graham cracker crust
  • 2 eggs
  • 3 oz. cream cheese
  • 1/4 c. sugar
  • 2 tbsp. flour
  • 1/2 c. chocolate chips
  • 8 oz. LaCreme topping
  • 1/4 c. Irish Mist liqueur
  • 1 tbsp. Irish mist
  • Few drops green food coloring

Preheat oven to 375 degrees. In large bowl, combine eggs, cheese, sugar and flour. Beat until well blended. Add chips and Irish mist. Fold in 1 cup La Creme. Pour into crust and bake for 30 minutes or until a knife inserted comes out clean. Cool. Combine remaining 2 cups La Creme, 1 tablespoons Irish Mist and food coloring. Spread over pie.


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