Steak, WF Style. It's What's for Dinner

This week I give you another Irish pub review, a note on proper Guinness drinking, and finally you'll see some WF cooking.  

Another Irish Pub!  The Field, San Diego.  On a recent work trip in San Diego, I found myself uncommitted (unsupervised?) for a couple of hours near the Gaslamp Quarter.  This area is chocked full of bars and pubs.  Seems like every other establishment is a bar. 

Naturally, there are multiple Irish pubs.  The Field is one.  Further investigation was required.  I mean, it would be rude not to, and I was raised better than that. 

The inside is what you want from an Irish pub.  It has the décor that all good Irish pubs have, but more.  Check out the thick dark posts in the middle of the room.  Ahab could chase a white whale on a boat made from those.

What really grabs your attention when you walk in is the great big beautiful hearth.  This is in San Diego.  Not exactly the frozen tundra.  I wonder if it's ever roared with a fire fit for a pagan ritual.  I hope so.  Either way, really cool part of the ambiance of this pub.  

The staff at the Field was friendly though somewhat absentee. 

So, how was the Guinness, WF?  I’m glad you asked  A solid pour.  Good foamy head, and I could see the hint of red when the light hit it.  A little on the bitter side, so definitely not perfect.   And now some Guinness porn (note the dreamy looking portrait setting):

I’d come back to the Field.   Fo sho. 

A Note on Drinking Guinness – if you’re truly drinking the Guinness Koolaid, there are some ‘rules’ to this whole Guinness thing. Your first drink should be significant, almost like you’re parched beyond belief.  Shows a true appreciation of this magical elixir.

Some say your first drink should be to the top of the G on the glass.  Others say it should ‘split the G’.  

Yes.  That’s a thing. 

Naturally, I ascribe to the latter.  Anything that’s worth doing is worth doing right.  Here’s how to split the G with your first drink:

It's a beaut, Clark.  

Steak with Blue Cheese and Risotto.  Hey WF!  You said you like to cook.  You haven’t posted any of your food.   You’re an impostor.

To which I say – that’s fair. 

Side note for the vegetarian reader– you may want to skip to the risotto discussion.  Yes, I'm talking about you, Bubba.

For a recent dinner with the Red, I decided steak was on the menu.  For me, ribeye is my go-to steak.  Tenderloin is beautiful, but generally flavorless.  New York strips can be good, but you have to buy high end cuts to make sure there’s enough marbling.  Flanks steaks are fun, but they’re not every day steaks.

So, ribeye it is.  They always have marbling, even if you don't buy Prime or above.

But, I'm only cooking for 2 and therefor only need one steak to share with the Red.  So, a prime ribeye it was!

Here’s one of my favorite techniques.  Season the steak liberally with kosher salt, fresh black pepper, and granulated garlic.  Let the steak rest uncovered on a rack in the fridge for a few hours or, ideally overnight. 

I know there are people who swear you shouldn’t salt a steak until right before it goes on the grill.  I could agree with those people, but then we’d all be wrong.  Salting before draws the proteins out, which helps get a good crust.

Take the steak out and bring it to room temperature.  Let it sit for an hour uncovered.  Maybe more for a thick steak.  You can’t skip this and put a cold steak on a grill.  You’ll end up with dreaded bullseye steak (thick gray circle with a red center).

Eww.

Rub with olive oil and grill or pan sear the steak to rare.  Yes.  Rare.  Like not over 110 degrees.  Stick with me.  Let it sit on a rack for a few minutes.  Then put blue cheese crumbles on top. 

A note on blue cheese – for my money, Point Reyes is the best.  It’s funky, tart, and a little salty.  Perfect.  I’m sure there are better blue cheeses at a little fromagerie in Paris.  But, I’m not there and I have regular access to this:

Back to the steak.  Put it under the broiler until the cheese is bubbly goodness.  Let it rest for a few minutes on a rack.  It will slide into medium rare. 

What to serve with this beauty?  We each had a big salad with red leaf lettuce and Persian cumbers.  I also made beautiful risotto with green peas, parmesan, and Irish butter.  Here’s the food porn (including the spectacular wine we had). 

A note on risotto – Yes.  It is a challenge to make, but that’s what I like.  To make good risotto, you have to have patience and make a lot of bad risotto.  Also, risotto is meant to be served ‘on the wave’.  A smooth flowing texture with a fair amount of moisture.  The one above is a decent representation of this.

The problem?  Risotto stays ‘on the wave’ for a few minutes.  After that, it’s just a really good rice dish.  When the risotto is ready, it’s time eat!  The moment the risotto is ready is not the time to start making tea. "I'll be right there."  I'm talking to you, Red!

The review?  The steak was spot on.  Buttery, a little salty, and tangy from the cheese.  The risotto had complex earthly flavors, with a hint of white wine in the background and peas that still has some snap to them.  The plating was a little sloppy (see the glob of risotto on the far left). 

The wine was a 2021 Rancho Chimiles from Stags Leap Wine Cellars.  Not those impostors over at Stags Leap Winery.  We’re talking about the winery that beat the French in a blind tasting at the Judgement of Paris in 1979.

Mon Dieu!  We lost to the stupid Americans?!

This wine wasn’t the wine that beat the French wines.  That’s SLV.  This is one of their ‘side projects’.  But, SLWC just doesn’t make bad wines.  This was a little minerally, bold, and a little dry.  Perfect for a steak.  

The World is full of amazing places.  Go see them.  This is Green Lake.  It’s southwest of Bridgeport, California, in the Sierra Nevada foothills.  Yes.  I took that photo.  With an iPhone.

It’s a good hike to get there.  But, as you can see, it’s worth it. 

 Happy cooking. 

WF

Prague – a Fairytale City with Glorious Beer.

In this week's post, it's all about Prague and not one but two food and booze establishments!

A Note on This Blog.  I acknowledge that a lot of people don’t read blogs anymore.   People consume this stuff through videos, reels, and posts on social media.  I may need to keep up with times and modify this blog. But I do like to write....

More to follow.

Prague.  Let’s take a trip to Prague, shall we?  Not to worry – food and booze will come up.

Prague largely escaped bombing during WWII.  It was a ‘secondary’ target, which meant it had no real strategic value. 

Why do you care about this little history lesson?  Because most majestic old buildings in the City center remain, and they are stunning.  Some of the old buildings look like they should be at Disneyland.  But they’re larger.  And real.  Check it:

Is this place real?! Is it a green screen?! Check out the selfie I took at night.  Behind us are 3 or 4 castles.  You know – just like your home town.  Castles seemingly everywhere.

Prague is also an odd combination of Western European and former Soviet bloc.  The remnants of communism still haunt this country like the Nazgul stalking hobbits in the night.  Really hideous buildings here, an abandoned train station entrance there, some odd statutes there.

Trust me.  If you’ve never seen former Soviet public works, you would know them if you saw them.  Absolutely utilitarian with zero thought given to form (as opposed to function).   They’re also often crumbling since they weren’t exactly built well. 

Memories of the Soviet times also remain with the people.  Our food tour guide told us that under communist rule, all restaurants served the same food with the same state-mandated recipes.  Truly a culinary delight. 

The food today?  In the land of goulash and pork, it would be very difficult to be a vegetarian.   But, damn the goulash is good.  There is a blossoming food scene in Prague, which we learned about during a food tour. Some examples:

Speaking of meat, check out these smoked hams in the central square in Prague.  You buy slices by weight.  Yes please.

Restaurant Zvonice, Prague.  Ok ambiance sluts.  I've got one for you.  This restaurant is located in a real medieval tower!  

Yes.  We dined under a huge multi-ton bell!  Felt a little like a medieval re-creation of the Sword of Damocles.  Whatever. Sacrifices had to be made!

That tome I'm holding wasn't the original King James bible. It was the menu.

Such a cool place!  

Lokál Dlouhááá, Prague.  Lokal is exactly what I expected a Czech beer house to look like.  A long rectangle with tables down either side.  It might not have everything the ambiance sluts crave, but I loved it!  Very much a locals place. Note the lack of TVs.

You may not know this, but the Czechs take their beer very seriously.   It’s akin to how the Irish treat Guinness.  Almost fanatical.  The beer truck shows up and fills the massive kegs that look like this:

Looks like a bloated metallic pig to me.  Or the Czech version of the pig bank from Squid Games, but full of golden deliciousness.  Not money.

That beer must be served within a specific timeframe, or it must be thrown out.  Serve it right, or don’t serve it all.  I like it.

When you sit down, they put this piece of paper on the table.  They mark you for every large or small beer you order.  Naturally, I didn’t get small beers.  That would just make my thirst angry!  The Red did, but she's clearly got commitment issues.  

If these look like a beers from Germany, there’s a reason.   A lot of the original beer expertise came from Bavarian beer makers.  And oh boy is the beer delicious!

But, there was also food.  Check out this fried cheese (called Smazeny syr) and potatoes.  Tangy friend cheese with potatoes cooked in butter.  What’s not to like?!  I mean, except for the potential heart attack.  Whatever.  Nobody wants to read about a platter of tofu.

Were There Irish Pubs in Prague?  Of course!  Many, and we went to a number of them.  Note - we were there on St. Patrick's day.  Also, note her small beer.  See "commitment issues," supra.

PS – Yes. I made it to Pilsner Urquell.  Yes it was awesome, but it deserves its own discussion. 

Happy cooking (and traveling).

WF

You Love Japanese Baseball. You Just Don't Know It.

In this week's post, we'll discuss Japanese baseball, some truth about proper pints of Guinness, and a review of McMullan's Irish Pub in Las Vegas.

Japanese Baseball – Add it to your List.  Thing 2 (kids are Thing 1 and 2) fled the nest and did a semester abroad in Japan.  Just outside Osaka.  When I visited, I insisted that we go to a baseball game.  So we made a pilgrimage to see the Hansin Tigers play at home. 

When I entered the stadium, I felt like an Amish kid at Best Buy.  It was a Sunday afternoon and the stadium was absolutely packed.  The stands were filled with flags and signs everywhere. 

Yes.  It was hat giveaway day.  The Red pilfered mine when I got back.  She looks better in it anyway.

To say the fans were into the game would be a gross understatement.  Like me saying I kinda married out of league.  Each home player had their own song that the fans knew!  When he came up to the plate, thousands of fans would sing to him!

When the Tigers were on defense you’d kinda expect it to quiet down, right?  Wrong.  The other team’s crazy fans and band (yes – a band) would fire up.

And the people all around us were friendly and wildly happy.  I’m 6’2” 230 lbs.  They see me navigating my way back to my seats with two beers in my hands and think I must be some sort of deranged gaijin Godzilla.  You’d think they might be a little taken aback. 

But, you’d be wrong.  They couldn’t have been friendlier.  Many didn’t speak English, but it didn’t matter.  It’s baseball.  Check out Thing 2 at the game.  Suffice it to say they were fascinated with the ginger.

Maybe the best part of the game – there are vendors walking the stands that will pour you an ice-cold Asahi draft and send it down the aisle to you.  And this lovely nectar on a warm day cost about $5!  You know what you get an MLB game for $5?   Nothing.  Check it:

An absolutely incredible experience.  Can’t wait to go to another game.

Side note – Japan is not expensive to visit.  You can make it expensive, but you don’t have to. The $5 beers at a professional sporting event are just one example. 

Can you get a Proper Guinness Outside of the Holy Land (Irish version)?  There are people like me who have been to Ireland and enjoyed Guinness from the source (literally).  There is a smaller segment of those people that will swear that you can only get a proper Guinness in Ireland. 

That, as an Irishman might say, is fooking shite.  And it sounds boujee as hell!  No.  The irony of that statement is not lost on me. 

I will grant you that the majority of bars and pubs in the U.S. don’t take the time to serve Guinness correctly.  It comes out very black with odd looking foam on top (if any), and it tastes bitter and gross. Dirty beer lines and sheer laziness.

It is also true that Guinness is great at virtually any pub in Ireland.  No bartender there would dare mail it in like they do here.  I think it might be illegal to do so.  It’s…. beautiful. 

But there are places near you that are doing the Lord’s work and serving Guinness properly, and one of those is McMullan's.  

McMullan’s Irish Pub, Las Vegas.   McMullan’s is about 2 miles west of the Strip just off of Tropicana.  The outside is very nondescript.  Like “Am I at the right place?!” nondescript. 

But feast your eyes on the inside.  The entire inside is warm wood with accumulated knick knacks everywhere.  There are also these semiprivate nooks and crannies where you can sit.  No snug in this place, but they do have separate little rooms you can go into. The ambience sluts should flock to this place!  I know two that already have.

Yes.  I see the TV’s.  It’s America.  We Americans have the attention span of Dori in Finding Nemo.  We must be allowed to look at our phones, watch TV, drink a beer, and attempt to have a conversation.  All at once.

Plus, there are other rooms and spaces where you don’t see the TV’s.

Most importantly, the Guinness is wonderful.  In my ever so humble opinion, this might be the best Guinness I’ve had outside of Ireland.  Check out the beer porn.

Those are homemade crisps (chips) with curry dipping sauce.  You don’t know you love those, but you do.  Wait.  That last line sounded like Anthony Bourdain.  I’ll take it.

Normally, I would do a food review because I usually love the food at McMullan’s.  But, the last time I went, it simply was not up to par.  I love this place, so I’ll chock it up to a bad day.  I’ll report back.

One more for ambience sluts.  Check out the hostess station.   Looks like a church pew. 

Next time you’re in Vegas, go to McMullan’s.  It’s a welcome respite from the craziness of the Strip and a place to enjoy the nectar of the gods as it’s supposed to be served.    

Happy cooking.

WF

 

Roy Choi is My Best Friend

This week I present to you a spectacular restaurant in Las Vegas.  I know some of you just got on your scornful holier than thou high horse and thought “Eww.  I hate Vegas.”  To which I say, “careful not to fall off that high horse.  It’s a long way up there.” 

Vegas is what you make of it and it offers food options that are nothing less than world class.  And I’m here for the food.

Fun fact – there are lots of outdoor activities around Vegas that would surprise many.  One example is Red Rock Canyon west of the valley.  Beautiful.

But, I digress.  Let’s do a restaurant review.

Restaurant Review – Best Friend.  For those of you who are unaware of Roy Choi, he’s a classically trained chef who made his name with food trucks in LA.  These food trucks weren’t your average food truck Friday food trucks.  They have a near cult following. 

The signature item?  Kogi short rib tacos.  More on those later.  Choi now has a number of brick and mortar locations and the flagship location is Best Friend in the Park MGM in Las Vegas. Think Korean-Mexican fusion.  

Ok, you ambiance sluts.  Check this out.  Here’s the front. 

 

Here’s where you check in.  It’s designed to look like a Korean bodega in LA.  And it definitely does!  You can eat out here, if there’s room. 

But, the real ambiance is in the restaurant itself.  You walk through plastic freezer curtains (think industrial walk-in cooler) to get inside. 

 

It’s all unabashedly L.A. themed.  Photos and murals everywhere.  Very cool.  Ambiance sluts rejoice!

My friend B and I settle in and make the easy choice – the Chef’s Menu.  Banchan (all the little side dishes), Kogi Taco, Slippery Shrimp, Kimchi Fried Ric, Garlic Chicken (bbq), Kalbi (beef bbq), and date cake or strawberry cheese cake thing.  

We added lumpia because who doesn’t love lumpia?!  Yes.  I know lumpia isn’t Korean.  Whatever.  If Roy Choi’s making it, I’m eating it!

Once you order the Chef's menu, you better buckle up butter cup because the food is coming.  Banchan was naturally first.  Kimchi cucumbers?  Yes please.  Shortly after that is the star of the show – the humble Kogi Tacos.  Here they are.

They’re not fancy.  Just bbq short rib meat in a sweet and spicy sauce, salsa verde, and Korean style tangy slaw.  These may not be life changing tacos, but they are at least life affirming tacos.  Wow! 

Then the slippery shrimp (definitely low calorie sauce on those), kimchi fried rice, and the bbq beef and chicken.

 

I think the kimchi fried rice is the other star of the show.  You may have had this before, but you haven’t had Roy Choi’s kimchi fried rice!  This hit a lot of buttons for me.  Tangy, slightly salty, a little spicy, and behind all that the warm embrace of the kimchi.  Funky umami.  Funky umami – put that on a great t-shirt!

Oh, the date cake was great, but I could only have a bite. I already felt like a middle aged dad at Thanksgiving.  Where are my stretchy pants?!

This is truly a spectacular restaurant and absolutely one of my favorites.  Put it on your list.  

What am I cooking?  Recently I made all-belly Porchetta.  What the heck is that?  Well, it’s pork belly rolled up.  Before rolling, you score the meat and rub it fresh black pepper, crushed fennel seeds, garlic, salt and fresh herb.

After you roll up the belly, you tie it up and rub baking powder and salt.  The former helps the skin dry out.  More on that later.  Roll it up in plastic wrap and put it in the fridge for a day or two. 

You roast it at 300 degrees until the meat is tender when you puncture it, basting occasionally.  Then blast it at 500 degrees for 20-30 minutes until the skin bubbles and crisps up.  When it came out it was super crispy.  You could hear a thunk when you tapped on it!  Think haute cuisine chicharrones. 

 

I served it with a tangy chimichurri of sorts.  The review?   Delicious, but certainly very rich.  The skin was amazing.  Thanks to my friend P for helping make it even better the second time.

The World is full of amazing places.  Go see them.  This is the Wicklow mountains south of Dublin.  I’m not sure that fairies and pixies exist.  But, I am sure that if they do, they live there!

Fun fact – the Wicklow Mountains are the source of water for Guinness.

Happy cooking.

WF