pub grub
American football dominates the airwaves during the fall months. And while it can be tempting to head to the pub to catch a game and some grub, family time is important too. Get the whole family together to make a comforting meal of Irish-inspired dishes; this hearty cuisine is the perfect accessory to a football game or the ideal centerpiece of a casual dinner party.IRISH CHIPS WITH THREE DIPSIrish chips are simple to prepare and delicious to eat. They can be served à la carte or with these three tasty dips. This combo offers a festive beginning to a pub menu at home.
Serves 6 to 8
- 6 cups plain, thick-cut potato chips
- 4 ounces crumbled blue cheese


dipsEach dip makes about 2 cups
1. Bacon and Cheese Dip
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 4 ounces bacon, diced and cooked
2. Chive and Onion Dip
- 1 tablespoon extra-virgin olive oil
- 1 small onion, halved and diced
- 1 clove garlic, minced
- 8 ounces cream cheese
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
- Squeeze of lemon
- Salt and pepper to taste
3. Roasted Red Pepper Dip
- 8 ounces jarred roasted red peppers, drained
- 8 ounces cream cheese
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ¼ cup fresh basil leaves
- Salt and pepper to taste
IRISH REUBEN SANDWICHThe classic Irish Reuben is a melt-in-your-mouth sandwich that will forever be one of my family’s favorites. We adore this sandwich slathered in the sauce and piled high with sauerkraut. I like this sandwich best with a dill rye bread, but marbled and dark rye taste just as delicious.
Serves 4 to 6
- 1 (2- to 3-pound) corned beef brisket with spice packet
- ¾ cup mayonnaise
- ¼ cup chili sauce, ketchup, or cocktail sauce
- 2 tablespoons lemon juice
- ¼ cup sweet pickle relish
- 1 tablespoon capers, chopped
- 1 clove garlic, minced
- 1 tablespoon chopped fresh chives
- Dash Worcestershire sauce
- Salt and pepper to taste
- 2 to 3 tablespoons butter
- 8 to 12 slices dark rye or dill rye bread
- 6 to 8 slices Swiss cheese
- 2 cups sauerkraut, drained
- Dill pickles (optional)
