Leo Burdock's, Dublin, Ireland

Leo Burdock's is famous for being Ireland's oldest chip shop. Whether this is true or not, I don't know. We did see at least 2 pubs claiming to be Ireland's oldest pub...

I have to say, the chips were great and flavorful, but I was a little disappointed in our fried cod. Maybe it suffered some extra sogginess in the journey wrapped in paper, walking a block and a half from the chip shop to the courtyard of Christchurch Cathedral, but beyond that, I thought the batter could have been more flavorful. I also should have asked to add my own salt and vinegar as I would have liked a lot more yummy malt vinegar.

Leo Burdock's Fish and Chips
2 Werburgh Street
Dublin
+353 1 4540306

Wisconsin Boys Weekend 2009 Part 5- Miscellany

This year's trip would not be complete with going to Friday fish fry in Wisconsin. We went back to the Red Fox in Wild Rose. I had a delicious plate of Walleye Pike.
When we were stocking up for the trip in Milwaukee, we grabbed a few Racine Kringles from Sendik's grocery store. We tried apple and strawberry, but I wish they'd had almond.






My friend Dan brought some fresh Hatch chiles from the west coast. Inspired by Kenny Shopsin, we made it in a nice scramble. They were really spicy, and I thought I had washed my hands before I rubbed my eyes, but boy, was I wrong. Ouch.

Weekend in Wisconsin

I was up in Wisconsin this summer for my annual Boys Weekend. It was a time for local Wisconsin food, good beer from Caldera and Three Floyds, swimming in Lake Gilbert, games of horseshoes, and inappropriate nudity

We went to Waupaca for our first dinner Friday night at Simpson's Indian Room. Of course, we had to go for the traditional Wisconsin Friday fish fry. For appetizers, the find was deep fried sauerkraut balls. They were mixed with mashed potato- like a croquette and came with Thousand Island dressing for dipping.

For dinner, I opted for the fried Walleye- it's got to be my favorite of the lake fishes to fry up. Some people in the group got Blue Gill, but I was told that they could have been a little more fresh.

During the day, we started a small campfire while playing horseshoes, and we cooked up some bratwursts and Hungarian sausages from a local butcher Schwai's. The brats seemed to have a hint of fennel in them- with a little mustard on a bun, so delicious.

For our second dinner, we got a small pork shoulder and smoked it in a green egg for the whole day. Then, the meat was pulled apart with a fork- it was unbelievable. The pork was juicy and flavorful.



Before heading off the the airport to go home, we stopped off at Kopp's for a delicious bacon cheeseburger and a chocolate malted milkshake.

Simpson's Indian Room
222 S Main St
Waupaca, WI 54981
Phone:(715) 258-2330

Kopp's Frozen Custard
5373 N. Port Washington Rd.
Glendale, WI 53217

Fryday!- All Kinds of Wrong

With a deepfryer at their house, Fougoo and Redneckhunter hosted "Fryday" this Independence Day weekend. We were all prepared for all kinds of wrong, cholesterol raising goodness with the fryer. After starting with some healthier dishes like salad and fruit, the gluttony started.
It was simple at first- beer battered onion rings. These were pretty great fresh out of the the fryer.
We followed it with a nice fish fry using tilapia. The filets were thin and cooked well.

Fougoo's friend from Brooklyn was nice enough to bring a large slab of duck foie gras as well as some black truffles. Inspired by Au Pied Du Cochon, the group prepared a foie gras poutine, using foie gras in the gravy as well. In place of cheese curds, they added mozzarella. All in all, the flavor was pretty amazing- especially with the rich delicious gravy.

With some shaved black truffle in the batter, we then had delicious deep fried mushrooms.

We made some country fried steak. This came out pretty amazing since unlike places that use cheap pieces of beef, we used some of the good stuff. It really packed in serious juiciness and flavor, and somehow, Redneckhunter-oops- Fougoo cooked it a perfect medium rare.

Redneckhunter had the idea to deep fry some bacon. This was the epitome of the wrong and right of Fryday. It tasted great.

Inspired by New Jersey's "rippers", we then proceeded to deep fry hot dogs. When the skin "ripped", they were pulled out and ready to eat. The flavor is much richer when prepared this way, and they were incredibly juicy.

With some of the leftover foie gras, we seared a few pieces for an cleansing of the palate, if you will, before dessert.

For dessert, Fougoo, inspired by her trip to Hawaii this year, made some malasadas, the Portuguese style of doughnut. Her first batch were a bit large so they didn't cook in the center, but when she made them smaller, they were amazing. After the frying, she coated it with a little sugar, and that was all.

Boys Weekend in Wisconsin, Pt. 1 - Fish Fry

So I was up in Wisconsin this past weekend to have a boys weekend with some of my good friends including lickingpants. Luckily, we all like food!
Friday night in Wisconsin is all about the fish fry - perhaps a remnant of the Catholic tradition of eating only fish on fridays. We headed out to a local joint near the lake house we were staying at called The Red Fox.
We started with an appetizer of deep fried cheese curds, a regional speciality, followed by a trip to the bountiful salad bar. The best item was the BLT salad.
For the fish fry, I got to try the walleye (above) and the perch. In Wisconsin, you just have lemon and tartar sauce- no vinegar. The walleye was great. I thought the perch, because it was a smaller piece of fish, was too firm after being fried. My side of German potato salad was delicious.


Red Fox Food & Spirits
N5285 E Little Silver Lake Rd
Wild Rose, WI
(920) 622-5300

Labor Day Food Down at the Ocean, Hon

What a Labor Day Weekend at the ocean. Despite Ernesto drenching us Friday night, it was still a wonderful time eating and lounging.
We went to the Crabcake Factory in Ocean City, and shared the crabcake feast- 5 all lump 5 oz crabcakes with fries and slaw. For those unschooled in blue crab meat, the lump meat is the best part of the crab. The good stuff!

A visit to Ocean City's boardwalk would be incomplete without a visit to Thrashers, quite possibly some of the best fries you can get anywhere. Made from fresh cut potatoes, not frozen, they are fried in peanut oil to order.
They provide no ketchup, instead you sprinkle salt on and generously douse with apple vinegar. So good. Marylanders do like Old Bay, but it would not be the Thrashers way.





Today, we spent the afternoon in Rehoboth Beach, DE before heading back home, and we happened upon a great fish and chip place called go fish! We had tasty beer battered fish & chips here, and they were pretty delicious.

I got a side of the mushy peas as well. Another person in the group added a fried, battered sausage to his meal, and we all had a bite. Great place to check out when down on the ocean.

BrookLEn in Michigan: The One Who Smelt It

My family has been going to Ludington, Michigan for generations to soak up the beach on the sandy shores of northern Lake Michigan. But only in the past few years have I discovered that Ludington also has one of the best fish shacks in America, Bortell's Fisheries. It has now become a pilgrimage for my family (we WASPs go for pilgrimages!), and this year we managed to get there on a perfect evening. Okay, some tips for Bortells:
1) You will always miss it the first time you try to get there. It's on a local road, shrouded by trees and orchards. And it's really a shack, easy to pass.

2) You can't eat there. Well, there are picnic benches outside the shack, but the real secret is...

3) Go before sunset, get your food, and then head to the park. Right across the two-lane highway is a hidden drive to a small park that is on a bluff looking out to the lake. The view is incredible, and there are picnic tables for your convenience!

Everything is fried fresh for you-- you get to pick from today's catch, and receive it hot and greasy in a paper dish. This year, we whetted our palettes with (from left to right), smelt, walleye, and lake perch (the classic). Perfectly breaded, hot to the touch, this fish wouldn't have been better even if it was dipped in liquid sunset.