Where's the pool table?? lol

Hot wings, burgers, fish and chips are what just jumped into my thoughts...

Nancy

My only experience of pub meals is in Aussie pubs, of course. These days they have the old faves, plus 'fancy' things like quiche, salads, seafood - much like any restaurant. Here, for the most part, they are surprisingly good, and quite cheap (unless the pub in question is aimed at tourists!!)

Chops (or sausages, or meat pie), chips,'n' fried eggs.

English breakfast - bacon, eggs, sausages, fried/grilled tomato halves. Extras may be baked beans, fried black sausage, sweet corn, hash browned potatoes, colcannon (mashed potato and cabbage, or other vegetables - usually leftovers - made into patties and fried), etc.

Steak (or chops) 'n' three veges. Usually with chips, but with salad as an option.

Savoury French toast. I usually make it by dipping the bread into egg/milk mixture, frying, then topping or serving with bacon, tomato slices, poached or fried egg.

Eggs benedict.

Devilled kidneys.

Baked dinner - lamb, or beef with Yorkshire pudding(s).

Crumbed or battered fish 'n' chips with peas.

Desserts are traditionally steamed puddings with custard, or some sort of fruit pie. These days you'll find anything from Tiramisu, to creme caramel, or pavlova, all with or without cream or ice cream.

NB. Our 'chips' are your fries, only thicker. You'll often get 'scallops', too, which are potato slices (round, and about as thick as your average pastry base) coated in thick batter and deep-fried.

Plowman's Lunch could be the basis for an appwtizer plate. Thick chunks of cheese, pickled onions (the big browish ones not the coctail onions), chunks of crusty bread and Branston relish if you can find it. Stuffed Potato Jackets are often served to (Potato Skins)

Other great British pub grub is Shepherd's Pie, Fish and Chips, Welsh Rarebit, Bangers and Mash, Steak and Kidney Pie.

In Canada you will also see chicken wings, burgers, fries and nachos

Im a big Pub fan...the must haves...Buffalo Wings (I have a great wing sauce if you need it) Loaded Nacho Platter, Stuffed Potato Skins, Mixed Nuts,Individual Shepherds Pies, Mini Burgers, Mini Rueben Sandwiches, Warm Potato Chips w/ Chopped Rosemary (Im also a BIG FAN of TARGETS brand potato chip especially the SALT & PEPPER ones) Mozzarella sticks with marinara, Onion Rings with a dipping sauce...shall I go on,can ya tell I hit the Pub now and then LOL!!!!

Stovies - diced meat, sliced potatoes, chopped onion and broth cooked together "hot dish" style

Scotch Eggs

Cottage Pie - like Shepherd's Pie but made with beef

Cock-a-Leekie Soup

Scotch Broth

Apple Crumble with pourable custard sauce

"Jacket" Potatoes - most UK pub menus list these now, see link below

Steak and Mushroom Pie

Veal and Ham Pie

Here is a link that might be useful: Ten Things to do with Jacket Potatoes

Here's a link to a local pub in our area with very good food. You can check out their menu for ideas.

Here is a link that might be useful: Braveheart Highland Pub

- definitely chicken wings
- nachos
- French onion soup

Here's a great fish batter:

1 cup pancake mix (dry form)
1 cup beer

Make sure your fish pieces are dry so that batter sticks properly. Deep fry until golden.

- finger lickin' ribs
- onion rings
- potato skins
- breaded zucchini sticks with a ranch/garlic-type dipping sauce, served with carrot sticks
- sirloin steak sandwich
- cheese sticks

and some type of pasta... fettuccini primavera, fettuccini alfredo with shrimps, etc.

Yum - thanks!

I also like Cornish Pasties - was it Chase or Annie that had the incredible recipe for them?

Great ideas above tho.....

Alexa

Chase probably has a recipe too, and it's probably awesome, but here's one of my recipes for Upper Peninsula pasties, a Michigan tradition that started with the Cornish miners. I like mine plain, Amanda likes hers filled with a smear of cream cheese and lots of veggies, Dad likes his covered with gravy. I have a couple of different recipes, I'm fickle, LOL.

UP Pasties

The Pastry:
 3 cup flour
 1 1/2 sticks of butter, cold and cut into bits
 1 1/2 teaspoons of salt
 6 tablespoons of cold water
In a large bowl, combine the flour, butter, and salt. Blend ingredients well, and add water one teaspoon at a time, to form a dough. Toss mixture until it forms a ball. Knead the dough lightly against a smooth surface using the heel of one hand to distribute the fat evenly. Form into a ball, dust with flour, wrap in wax paper, and chill for a half an hour or so.

The Filling:
 1 pound of round steak, coarsely ground
 1 pound of boneless pork loin, coarsely ground
 5 carrots, chopped
 2 large onions, chopped
 2 potatoes, peeled and chopped
 1/2 cup rutabaga, chopped.
 2 teaspoons of salt
 1/2 teaspoon of black pepper
Combine all of the ingredients in a large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them, and crimp them decoratively with a fork. Transfer the pasty to a lightly buttered baking sheet, and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated oven for a half an hour at 350 degrees F. Put a teaspoon of butter through a slit in each pasty and continue baking for another half an hour. Remove from the oven, cover with a damp, clean towel. Cool for 15 minutes before serving. Makes 6 (big) pasties.

Annie

Actually I do have a fabulous recipe for Pasties...it's Annies! LOL

Annie, will those freeze?

Fish and chips was the first thing that popped into my head.

Daisy, I've never heard of a savory French toast, but you have me wanting to make some! That sounded good!

Beanthere, until I joined this forum, I'd never heard of a SWEET French toast! I still haven't summonsed up the courage to test it out. To me, French toast is always savoury - I like it best just with a sprinkling of Worcestershire sauce, but most people have it with The Works as above.

Don't forget the

(Some pronounce it as "mooshy peas" ) lol.

Other suggestions for Pub Grub listed on this site.

SharonCb

Here is a link that might be useful: About Mushy Peas

We found a couple of pubs in Ireland this year - okay make that a lot of pubs! My favorite pub meal while there was chicken voulavent (sp?) - Canarybird will know. It was very savory chicken and mushrooms in yummy cream sauce served in puff pastry shells and don't forget the Irish coffee!

Woodie that's vol-au-vent. I make it all the time here it's most often called Chicken a la King. It's easy paesy and so yummy!

Actually the real pub food in England is very eclectic and very good contrary to what reputation the English may have for cooking! LOL

You will always find several curry dishes in a pub. Curry is big in England, a hang over from the colonial days in India.

Hmmm, I had a very different understanding of pasties!

Out of the gutter, and on to the food....

Pretty much every Friday is pub night in our basement, where we have the same setup.

We start the festivities upstairs in the kitchen with a cocktail and hot/cold hors d'oevures like fried calamari or Trader Joe's Birds Nests (man these are good), or TJ's Jalepeno shrimp, Gold Fish crackers (gotta have the gold fish), pretzels with sweet/hot mustard for dipping, a mix of roasted peanuts and raisins (a very nice combination).

Then it's on to hamburgers cooked in cast iron (they get an amazing crust on them), toasted buns, a basket of fries (we bake them), and red wine. I slice some red onion and tomatoes, and fill up small crocks with ketchup, horseradish sauce, and any other sandwich sauces I have on hand.

You can substitue or add grilled chicken breasts, turkey burgers, or salmon burgers.

Have fun. Enjoy your new space...we love ours.

sue

Just occurred to me that in addition to the wonderful suggestions above, Shepards pie is a nice pubby food. You can make it with a meat base, or a chicken base (like a potpie with mashed potato topping).

It's easy to make ahead and pop in the oven.

sue

One thing you might want to forget though, is the the CHIP BUTTY !

Just think of a sandwich of two pieces of white bread smeared with butter and filled with french fries topped with ketchup.

Yup, that's also pub food in some places in England....the infamous CHIP BUTTY.

(I have met English folks who swear by them!)

SharonCb

Here is a link that might be useful: The Chip Butty

sue, it's not Pasties, like the strippers wear, it's Pasties, pronounced Pahsties. LOLOLOL

Yes, R, those freeze wonderfully. The recipe Chase has is all beef, I've decided that for the time being I like the mix of beef and pork. Of course, I HAVE beef and pork.

If you can't get rutabaga in Nevada, you could use turnip. Or potato in a pinch. Hey, sweet potato might be good in there, I'll have to try THAT....

Yeah, I know. Purists will say if there's no rutabaga, it isn't really a pasty. I don't care, I'm a rebel, a renegade! I put whatever I like in there, hold the gravy. (grin)

Annie

Cook, then freeze or freeze, then cook?

I bet I can get rutabaga here. Compared to BFE, this is a veritable cornicopia!

M won't eat it if it has sweet potatoe, neither will MIL. They were traumatized as children by a very nasty SP concoction and can't even stand to smell them. LOL! (Then again, he's not here to complain, is he?)

Eileen, can you please post your buffalo wing sauce? We love those!