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Chef Andy: Put this in your ‘grass’ hopper

By Andy Mueller

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 right around the corner, and the Golden Arches are reminding us it’s time to start mainlining green shakes, I thought it apropo to do an adult version of my own.

The grasshopper is definitely not my invention. In fact some say it started in New Orleans around the early 1920s, which called for creme de menthe, creme 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 comes from stories my mom would tell us about her teen years at the malt shop in Plymouth.

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 agreed.

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?


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


• 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 just melted, or it 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 creme de menthe liqueur

• 4 ounces white creme de cacao liqueur

Blend until smooth.

Divide in glasses, top with whipped cream, and serve the choco-chips on the side for dipping.


Chef Andy Mueller is owner/chef of Galley 57 Supper Club in Bellevue – galley57.com.

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