Pub meal ideas?

17 years ago

We just finished our basement. It looks like a pub. It has a bar, leather seating and a big-screen TV. Our friends are coming over to christen it and have dinner. I wanted to have pub-like appetizers and a meat dinner. Any ideas?

Sort by:Oldest

Comments (23)

khandi
17 years ago
Where's the pool table?? lol
0
wizardnm
17 years ago
Hot wings, burgers, fish and chips are what just jumped into my thoughts...

Nancy
0
Related Discussions
Meal Solutions/ Ideas to Send?
Q
Comments (2)
I think the prepacked ingredients is a good idea but considering shipping prices is it feasible? Do you know if there is grocery delivery in her area? You could plan out the menus and order what is needed and the girls and your dad could put them together. Does she attend a church or social organization that maybe you could contact and see if they would be willing to help her out by taking over dinner a night or two. Maybe neighbors or friends that could do a night or two? How about once a week someone from your family order delivery - maybe pizza on friday or saturday night- most can be ordered and paid online. You could plan out menus and then find out what items they have on hand then ship what is needed with a recipe card.
...See More
Son had wisdom teeth out - need Christmas Eve meal ideas
Q
Comments (6)
How about a pot pie? Ina Garten's recipe is fabulous. The recipe is a lot easier than it looks and makes a lot. I have frozen hals the pies when it has been just the two of us. Chicken Pot Pie 2005, Ina Garten, All Rights Reserved Serves:4 individual pot pies Ingredients • 3 whole (6 split) chicken breasts, bone-in, skin-on • 3 tablespoons olive oil • Kosher salt • Freshly ground black pepper • 5 cups chicken stock, preferably homemade • 2 chicken bouillon cubes • 12 tablespoons (1 1/2 sticks) unsalted butter • 2 cups yellow onions, chopped (2 onions) • 3/4 cup all-purpose flour • 1/4 cup heavy cream • 2 cups medium-diced carrots, blanched for 2 minutes • 1 (10-ounce) package frozen peas (2 cups) • 1 1/2 cups frozen small whole onions • 1/2 cup minced fresh parsley leaves • For the pastry: • 3 cups all-purpose flour • 1 1/2 teaspoons kosher salt • 1 teaspoon baking powder • 1/2 cup vegetable shortening • 1/4 pound cold unsalted butter, diced • 1/2 to 2/3 cup ice water • 1 egg beaten with 1 tablespoon water, for egg wash • Flaked sea salt and cracked black pepper Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Or maybe a Quiche and Salad? Or Pasta with Vodka Cream Sauce and a salad? Both easily prepared ahead and re\-heated. Linda
...See More
Any ideas for inexpensive meals for 19 people?
Q
Comments (29)
this is always a big hit... Chalupa This is a great recipe for large crowds.....I always make this when my family comes from California for a visit. 3 to 5 lb. pork roast (the cheaper the better) 1 lb dry pinto beans (cleaned) 2 pods garlic, minced 2 tblsp. chili powder 1 tbsp. ground cumin 1 tsp. ground oregano 2 small cans diced green chilies (these are mild) 1 tbsp salt 1 tbsp pepper Put all ingredients in a large pot and cover with water. Cook covered on a low heat. Add water as needed as beans will soak up the water. Cook for about 6 hours or until the roast falls off the bone. when done remove roast from the pot careful to remove all the bones. Chop up the meat and add back to the pot. Simmer with the lid off until thick (about 30 minutes) making sure to stir occasionally so it won't stick. Serve over a bed of Fritos and add the following: grated cheese lettuce onion tomato sour cream salsa guacamole. Leftovers make great burritos.
...See More
RECIPE: looking for field meal ideas & recipes
Q
Comments (2)
You did not say how many men you must feed at each meal? Make many ground beef dishes healthier by using ground turkey instead: ~ taco meat (black beans added?) with all the toppings for tacos, flour and corn tortillas, fresh fruit, cookies and lots limeade and lemonade, iced tea - keep the taco meat filling hot in a crock pot, covered, insulated with newspapers and/or towels ~Italian meat sauce and cooked penne/ziti layered in the crock pot and kept hot, garlic bread and tossed salad, brownies, iced tea ~Pulled chicken or turkey BBQ in the crock pot, buns, slaw, fruit, baked beans, Pig Pickin' Cake, iced tea I'm going to make this for my guys at my local service station soon: ~Supersize Stromboli Sandwiches 1 lb ground beef (or ground turkey) 1 lb pork sausage (or turkey sausage) 1 green bell pepper, chopped 1 onion, chopped salt and pepper 1 jar(s) pizza sauce 1 tsp italian seasoning 1/2 tsp dried basil 1 loaf italian bread 1 pkg sliced pepperoni 2 c mozzarella cheese 1.Preheat oven to 350ÃÂ°. 2.Fry ground beef, sausage, bell pepper, onion, salt and pepper until browned; drain well. 3.Add pizza sauce, Italian seasoning and basil. Stir to coat and simmer 15 to 20 minutes. 4.Split Italian bread in half lengthwise; place on large sheet of heavy duty aluminum foil. Place a layer of pepperoni on bottom half of bread. 5.Add a layer of the meat mixture; top with a layer of grated mozzarella cheese. 6.Place top half of bread on the layers; wrap well in foil and bake 15 minutes. 7.Cut into 6 pieces. Teresa This post was edited by teresa_nc7 on Wed, Apr 16, 14 at 8:36
...See More
Daisyduckworth
17 years ago
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.
0
User
17 years ago
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
0
eileenlaunonen
17 years ago
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!!!!
0
teresa_nc7
17 years ago
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
0
ruthanna_gw
17 years ago
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
0
khandi
17 years ago
- 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.
0
cheerful1_gw
Original Author
17 years ago
Yum - thanks!
0
caliloo
17 years ago
I also like Cornish Pasties - was it Chase or Annie that had the incredible recipe for them?

Great ideas above tho.....

Alexa
0
annie1992
17 years ago
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:
Â 3 cup flour
Â 1 1/2 sticks of butter, cold and cut into bits
Â 1 1/2 teaspoons of salt
Â 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:
Â 1 pound of round steak, coarsely ground
Â 1 pound of boneless pork loin, coarsely ground
Â 5 carrots, chopped
Â 2 large onions, chopped
Â 2 potatoes, peeled and chopped
Â 1/2 cup rutabaga, chopped.
Â 2 teaspoons of salt
Â 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
0
User
17 years ago
Actually I do have a fabulous recipe for Pasties...it's Annies! LOL
0
beanthere_dunthat
17 years ago
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!
0
Daisyduckworth
17 years ago
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.
0
canarybird01
17 years ago
Don't forget the
with the fish & chips!

(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
0
woodie
17 years ago
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!
0
User
17 years ago
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.
0
cookingrvc
17 years ago
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
0
cookingrvc
17 years ago
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
0
canarybird01
17 years ago
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
0
annie1992
17 years ago
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
0
beanthere_dunthat
17 years ago
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?)
0
blizlady
17 years ago
Eileen, can you please post your buffalo wing sauce? We love those!
0

Pub meal ideas?

Comments (23)

khandi

wizardnm

Related Discussions

Daisyduckworth

User

eileenlaunonen

teresa_nc7

ruthanna_gw

khandi

cheerful1_gw
Original Author

caliloo

annie1992

User

beanthere_dunthat

Daisyduckworth

canarybird01

woodie

User

cookingrvc

cookingrvc

canarybird01

annie1992

beanthere_dunthat

blizlady

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Pub meal ideas?

Comments (23)

Related Discussions

cheerful1_gwOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

cheerful1_gw
Original Author