• This is a sample description text for the slide.

  • This is a sample description text for the slide.

  • This is a sample description text for the slide.

  • This is a sample description text for the slide.



Welcome to Saints & Sinners Irish Bar & Grill, a bar with two sides, located in the heart of Woodside, Queens.

Our Warm buzzing atmosphere is on of the reasons why we attract so many different people and the other would be our love of good Irish food.

If it is a hearty meal or a cool pint of Guinness, Saints & Sinners is the place to be. So why not call in and sit by the roaring fire or sit at the bar and chat to one of our friendly & welcoming staff.

bar lamp barside

Coffee Shake is a great coffee treat, just like an iced cappuccino. You can easily make it at your home with your favorite milk.

Coffee Shake

Image Source: TruffleNation

Preparation Time: 5 minutes
Servings: 1


  • 1 cup milk
  • 1-1/2 tsp chocolate mocha syrup
  • 1-1/2 tsp white sugar
  • 1 tsp vanilla extract
  • 1 tsp instant coffee granules
  • Few ice cubes
  • 1 tbsp fresh cream

How to make Coffee Shake:

  1. Combine all the ingredients in a blender except fresh cream.
  2. Blend until smooth and fluffy.
  3. Pour into serving glass and top with fresh cream and some chocolate syrup.

Thai Chicken Satay is the wonderful preparation done with peanuts, peanut butter, coconut milk and several flavorful ingredients. It is truly a classic Thai chicken satay dish, contains flavors of lemon grass and natural spices.

Thai Chicken Satay Recipe


  • 3 pounds chicken breast (skinless, boneless and cut into strips)
  • 2 stalk lemon grass finely chopped
  • 2-1/2 tsp muscovado sugar
  • 4-5 cloves garlic crushed/chopped
  • 2-1/2 tsp tamarind paste
  • 3 tbsp crunchy peanut butter
  • 1 (12 ounces) can coconut milk
  • 4 tbsp peanuts chopped
  • 2-1/2 tsp ground coriander
  • 3 tbsp soy sauce
  • 3 tbsp red Thai curry paste
  • 4 tsp tomato paste
  • 2-1/2 tbsp brown sugar
  • 1-1/2 tbsp fish sauce
  • 1 tsp hot chili powder
  • 1-1/2 tsp ground cumin
  • 2 tbsp fresh lime juice
  • 4 tbsp vegetable oil
  • Wooden skewers

How to make Marty’s Thai Chicken Satay:

  1. Combine the tamarind paste, garlic, lemongrass, coriander, cumin, muscovado sugar, lime juice, soy sauce and vegetable oil.
  2. Toss with some chili powder and transfer the mixture into blending jar.
  3. Blend for few minutes to prepare a smooth paste.
  4. In a separate bowl, place the chicken strips and add the smooth paste of ingredients.
  5. Cover the bowl and toss for few minutes until the chicken coated very well in the prepared paste.
  6. Refrigerate for about 2 hours.
  7. Preheat the outdoor grill on medium-high heat and slightly past the grate with some oil/butter.
  8. Combine the peanuts, peanut butter, coconut milk, fish sauce, curry paste, tomato paste and brown sugar.
  9. Heat a sauce pan and pour the prepared mixture without adding oil.
  10. Stir fry over medium heat till it smooths and remains warm.
  11. Now carefully thread the chicken onto the skewers and grill in preheated outdoor grill for about 6-7 minutes till the chicken is no longer pink from the center and little browned.
  12. Serve yummy with peanut sauce.

Italian Sausage Soup is a flavorful and everyone’s favorite winter soup recipe. This soup consists the enhancing fragrant of zucchini, Italian sausage, and spinach.

Italian Sausage Soup


  • 2 (20 ounces) can beef broth
  • 1 pound Italian sausage
  • 1-1/2 cups sliced carrots
  • 2-3 small zucchini cut into cubes
  • 1 (10 ounces) can Italian-style stewed tomatoes
  • 1 bunch fresh spinach  (packed, rinsed and torn)
  • 4-5 cloves garlic minced
  • 1 (12 ounces) can Northern beans
  • 1-1/4 tsp salt
  • 1-1/2 tsp black pepper powder

How to make Italian Sausage Soup:

  1. Heat a non-stick pan and saute the minced garlic and brown sugar together for a while.
  2. Stir in tomatoes, broth, sausage and sliced carrots.
  3. Reduce the heat and simmer for about 20 minutes.
  4. Adjust with salt and pepper powder.
  5. Now stir the soup in beans, 2 cups of water and zucchini.
  6. Cover the pan, keep the flame very low and allow to cook until zucchini tenders.
  7. Check in between and if the zucchini is done then remove the soup from the heat.
  8. Add spinach and cook for 10 more minutes.
  9. Delicious Italian Sausage Soup is ready to serve.

Ketchup can be easily made at home. This one ketchup is made with fresh tomatoes, sugar, onion, and fennel. You just need to cool it down well until it thickens.


Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 12


  • 8-10 big fresh tomatoes (cut into quarters)
  • 1 small onion finely chopped
  • 5-6 cloves garlic
  • 1 bulb fennel, chopped
  • 1/4 cup molasses
  • 8 whole cloves
  • 1/2 cup white sugar
  • 1 tsp salt
  • 1/4 cup red wine vinegar

How to make Ketchup:

  1. Heat a big saucepan and add tomatoes, fennel, garlic, sugar, onion, molasses, vinegar, and cloves.
  2. Mix very well and adjust with salt.
  3. Stir continuously over low heat until mixture becomes thick.
  4. Allow the mixture cools down and then put it in a blender.
  5. Make a puree of the tomato mixture and strain through the sieve.
  6. Chill and store this homemade ketchup in the refrigerator.

Barbecue Shrimp is a classic seafood treat, here shrimp is cooked with freshly dried herbs and served with lemon wedges, French bread, and Smoked Gouda Grits.

Barbecue Shrimp Recipe


  • 4 pounds large shrimp (unpeeled)
  • 5-6 cloves garlic finely chopped
  • French bread
  • 2 lemons (cut into wedges)
  • 1-1/4 cup melted butter
  • 2-3 bay leaves
  • 3/4 cup Worcestershire sauce
  • 1 cup ketchup
  • 1-1/4 tsp dried thyme
  • 1-1/4 tsp dried rosemary
  • 2 tsp lemon juice
  • Smoked Gouda Grits
  • Salt to taste

How to make Barbecue Shrimp:

  1. Combine the butter, garlic, lemon juice, bay leaves, Worcestershire sauce, salt, ketchup and dried thyme and rosemary.
  2. Mix very well and keep aside.
  3. Preheat the oven to 350 F degrees and place the shrimp in a broiler pan.
  4. Pour the prepared mixture over the shrimp.
  5. Bake for about 30 minutes till the shrimp turns pink.
  6. Stir every 5-6 minutes in between the baking.
  7. Now remove out the bay leaves and serve this delicious shrimp with some lemon wedges, Smoked Gouda Grits, and French bread.