Day 19 — Pub Grub — 40 Days of Writing, Fall Session 2014

Sometimes you just gotta do it — at home. I am talking about pub grub. It’s been a productive and fun weekend, and as it winds down, it seems only right to enjoy it to the end by catching up on a handful of DVRed shows (mostly Boardwalk Empire and Hell on Wheels) with a platter of assorted pub-type appetizers set before us.

We have lots of russet potatoes already, so while at the store I picked up bacon, sour cream and green onions to make potato skins with. This is one thing I have mastered over time, and yes, it does involve some frying, as we like the skins crispy.

I saw a great deal on jumbo shrimp at the store, and since I will already be frying, I figure why not bread them up and drop them into the hot oil as well? I’ll whip up some horseradish chili sauce for dipping.

You gotta have something a little spicy on the menu, so I think I’ll heat up some chipotle salsa, melt some pepper jack and sharp cheddar cheeses into it and serve it with tortilla chips.

I was thinking about making fried mozzarella and have everything to do so, but since there are already two things with melted cheese, I may hold off on that — or not. We’ll see how ambitious I am once I am in the throes of deep-frying.

The libation of choice for our DVR-Pub Grub night mill be mojitos. Funny how I used to not be a fan of mint until about 5 years ago when I had a really good mojito.

We don’t have pub grub — let alone deep-fried anything — very often, so when we do, we do it well. I have found over time that it really rings true that the way to a man’s heart is through is stomach; it has worked for me for over 26 years. I can’t remember ever creating a pub-grub platter for Chuck that he didn’t love.

As I write this I am out on the front terrace sipping a mojito; it’s important to make sure that they are perfect before we settle in. I got a little creative and added some of the pineapple-enhanced Malibu Rum I had concocted this morning; I used my amazing pineapple corer on a whole pineapple, put the chunks back in the pineapple shell, then added about 1/2 cup of Malibu. It had been soaking for about 6 hours and both pineapple and rum are delectable.

Well, time to adjourn to the kitchen to feed the dogs, then get started on our own feast.

I hope your weekend was good, and still is.

About kdanek17

A work in progress. Radio personality and voiceover artist. I love cooking, entertaining, and being with friends & family (which includes my dogs).
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