By Chef Andy Mueller
Owner, Galley 57
So a grasshopper walks into a bar, hops up onto a barstool and the bartender says, “Hey, we have a drink named after you!” With a startled look, the grasshopper replies, “You have a drink named Steve?”
Don’t worry, I’m not going to quit my day job and hit the comedy trail.
With St. Patrick’s Day around the corner, and the Golden Arches are reminding us it’s time to start mainlining their green shakes, I thought it appropriate to do my version of theirs…for adults only.
The grasshopper is definitely not my invention; in fact, some say it started in New Orleans around the early 1920s, calling for crème de menthe, crème de cocoa and heavy cream shaken with ice and served cold. At some point, ice cream replaced the heavy cream and ice and the modern day grasshopper was born…or hatched.
My twist on this Wisconsin Supper Club classic came from stories my mom would tell us about her teen years at the malt shop in Plymouth, Wis. She and her pals would dip either potato chips or French fries in their chocolate malt(ed) or shake and claim it was one of the greatest after school treats anywhere. My sisters and I would eventually try it and unanimously agree.
My addition to the grasshopper pulls from that concept, but a simple chip or French fry wouldn’t work in my mind, so I thought, “What goes great with mint?” Chocolate! Even better – a chocolate dipped potato chip. It works. It’s that salty sweet combo that takes it to the next level. Give it a shot, or two, and celebrate St. Paddy’s day in a way that will make your friends green with envy!
Chocolate Dipped Potato Chips
Ingredients:
- 1 container BAKER’S brand dipping chocolate
- 1/2 bag kettle chips
Follow the directions on the container to melt chocolate. I put them in a bowl in the microwave and heat for 30 second intervals while stirring after each interval. Be careful not to get the chocolate past being just melted or the chocolate will seize up and can’t be fixed. Dip each potato chip into the melted chocolate to cover halfway. Place on a parchment lined plate in single layers and let dry for at least 15 minutes. Repeat until you have enough chips to dip. Do more than you think you’ll need – trust me on this.
For the grasshopper, in a blender, add:
- 1 quart high quality vanilla ice cream
- 6 ounces green crème de menthe liqueur
- 4 ounces white crème de cacao liqueur
Blend until smooth. Divide in glasses, top with whipped cream, and serve the choco-chips on the side for dipping.
Enjoy!