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Haddington’s and ‘Wine Media’ on DM This Weekend

NOW HEARD IN THREE GREAT TEXAS CITIES! 

AUSTIN Saturdays 10-11 a.m., Talk 1370

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Used to be, English “pub grub” had few admirers beyond crusty old fellows looking for their next lager and lime. This week in Austin, we explore the American “gastropub” movement in a place called Haddington’s, where cuisine reaches some dazzling heights while the barkeeps make sure the drinks keep on coming. In our Grape & Grain tasting segment, we chat with Spec’s wine buyer Collin Williams about the ways traditional “wine education” is being expanded across the social media.

 HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

A Presentation of Spec’s Wines, Spirits & Finer Foods

Used to be, English “pub grub” had few admirers beyond crusty old fellows looking for their next lager and lime. This week in Austin, we explore the American “gastropub” movement in a place called Haddington’s, where cuisine reaches some dazzling heights while the barkeeps make sure the drinks keep on coming. In our Grape & Grain tasting segment, we chat with Spec’s wine buyer Collin Williams about the ways traditional “wine education” is being expanded across the social media. 

DALLAS Saturdays 7-8 p.m., 570 KLIF

A Presentation of Spec’s Wines, Spirits & Finer Foods 

Used to be, English “pub grub” had few admirers beyond crusty old fellows looking for their next lager and lime. This week in Austin, we explore the American “gastropub” movement in a place called Haddington’s, where cuisine reaches some dazzling heights while the barkeeps make sure the drinks keep on coming. In our Grape & Grain tasting segment, we chat with Spec’s wine buyer Collin Williams about the ways traditional “wine education” is being expanded across the social media. 

Our 22nd Year of Eating, Drinking and Telling You About It!

 

This Week’s Delicious Mischief Recipe

PUB GRUB BACON AND ONION PIE

2 cups mashed potatoes

1 tablespoons vegetable oil

4 – 5 ounces bacon, cut into 1″- 2″ pieces

½ stick butter, divided

2 white onions, finely sliced

¼ teaspoon sugar

5 ounces English or other cheddar cheese, grated

1 medium, red-ripe tomato, thinly sliced

Salt to taste

Freshly ground black pepper

Make your mashed potatoes, or warm them through. Heat and cook the bacon in half the butter and all the oil in a medium-to-large frying pan until just beginning to brown and crisp. Remove from the pan with a slotted spoon. Add the onions to the grease in the pan. Add seasoning to taste, and the sugar. Fry gently over medium heat until the onions are soft and caramelized. Take care not to burn them! Return the bacon to the pan and stir evenly through the onions. Pour the mixture evenly into a 9-inch pie pan. 

Add the remaining butter and 4 oz. of the cheese to the potatoes. Season with salt & pepper to taste and mix well. Preheat the oven broiler to the highest setting. Spoon the potato-cheese mixture evenly over the onions and bacon, sprinkle evenly with the remaining cheese, top decoratively with the slices of tomato and season the tomatoes with just a touch more salt. Place pie under the broiler until the cheese is melted and the top is nicely browned in spots. Serves 4.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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