Burger, Fries and Beer; Lunch Special Raglan Public House of Ocean Beach

What a lunch special at Raglans Public House of Ocean Beach, San Diego.

What a lunch special at Raglans Public House of Ocean Beach, San Diego.

It seems that good things come in 3’s and Raglans, Monday through Friday lunch special is no exception.

A freshly prepared ground beef burger on an artisan bun called the, “Queenstown Fave”, served with a handful of thin-cut, fried crispy, black peppered seasoned fries, all grounded by a mighty refreshing pint of German styled wheat beer, Hefeweisen, was today’s lunch sampling.

The pros: prime and juicy burger cooked to order, excellent house burger sauces ranging from sweet and tangy to a smokey jerk style. The Queenstown Fave burger came slathered with a tangy sweet aoli with some special BBQ sauce. Melted Edame cheese brought it all to complete. Also the artisan herb encrusted bun was a complimenting-hit.

The fries were golden, not soggy and well seasoned.

And the beer just took it all home-

This gourmet burger deal at Raglan’s of Ocean Beach is not to be missed.

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Burger, Fries and Beer; Lunch Special Raglan Public House of Ocean Beach

What a lunch special at Raglans Public House of Ocean Beach, San Diego.

What a lunch special at Raglans Public House of Ocean Beach, San Diego.

It seems that good things come in 3’s and Raglans, Monday through Friday lunch special is no exception.

A freshly prepared ground beef burger on an artisan bun called the, “Queenstown Fave”, served with a handful of thin-cut, fried crispy, black peppered seasoned fries, all grounded by a mighty refreshing pint of German styled wheat beer, Hefeweisen, was today’s lunch sampling.

The pros: prime and juicy burger cooked to order, excellent house burger sauces ranging from sweet and tangy to a smokey jerk style. The Queenstown Fave burger came slathered with a tangy sweet aoli with some special BBQ sauce. Melted Edame cheese brought it all to complete. Also the artisan herb encrusted bun was a complimenting-hit.

The fries were golden, not soggy and well seasoned.

And the beer just took it all home-

This gourmet burger deal at Raglan’s of Ocean Beach is not to be missed.

To Chiara and the Sand Between My Toes

Chiara asked if I fancy myself to the likes of Kerouac- I told her  I feel better than that: I’ve got Jack’s soul in a complete volume and my northern light is a Google application.
I see a pleasant beach from this abandoned and broken plastic lounge chair I recline on. I reckon aloud at all this human domesticity that was, at that time, all around me.
“Have I ever seen the water meet the sand in a place that wasn’t beset by buildings of some sort? Have I ever seen truly pristine beaches?”
I was laying on the beach in the solitude of the night or early morning. A pier being to my right and to my left an expanse of darkness that I know reaches to a jetty and a small inlet at a mile and half to my right, north that is.
The waves are breaking and the warmth of a south Florida summer is upon me; it is heavy and salty and I breath it in richly as some southernly, humid perfume.
Two people are vaguely outlined by the drifting yellow lights of the pier illuminates some 50 yards away, to my right that is. In the obscurity, a light is most noticeable. I see a dark figure entering the surf. I saw the cherry of a cigarette burning. I see the cherry proceed to the sand as the figure waded into the shallows.
What I thought was of litter- how trash is it to litter on a beautiful beach. What struck a second time in my brain as I swigged a tin can was something that followed hence: what would happened then if everyone were to come to this beach to smoke leisurely and carelessly toss a butt in the sand?
The result: thousands of butts accumulating in the sand. I swigged once more, rather more seriously. I swallowed and found my toes digging in moist sand. I imagined myself walking on a bed of cigarette butts.
I thought back to the vulgar man-things action. If the beach perhaps had been swamped by said thousands of careless smokers who toss their butts willy-nilly, I thought, would it be so bad to tread on a carpet of used cigarette filters?

“No, it certainly could be worse” and I swigged the contents of my tin and let it at that.

The Shandy’s Relative Across the Pond; The Edinburgh Shandy

The national soft drink of Scotland is unquestionably, the orange colored, hard-hitting and sweet stuff called, Iron Bru. The national beer of scotland is a peppy flavored lager called Tennents; it is similar in taste to an american beer some may know called yeungling.

A Traditional Shandy:

  • 1/2 Pint of Beer
  • 1/2 pint of Ginger Ale

There I was one fine summers day, sitting at The Swamp Bar in the Caledonian Backpackers Hostel in Edinburgh, right off Princess st. at Queensferry st.

The Swamp Bar at the Caledonian Backpackers Hostel, Edinburgh

The Swamp Bar at the Caledonian Backpackers Hostel, Edinburgh

I was thirsty but wishing to try something different. I got such a strange notion as I sat, sipping my first tastes of an Iron Bru Soda. I leaned over the wooden bar and looked down at a can of scotch lager in the mini-fridge, a Tennents to be exacted. I thought, “Why the  heck not?” I called for a pint and a glass and proceeded to craft according to the recipe I have mentioned above.

  • 1/4 Iron Bru (Brew) Soda
  • 3/4 Tennents Scotch Lager

I tried the initial drink and it was good! But it seemed to miss something! I asked for:

  • A few ice cubes

This addition smoothed the drink. But what else could a summer-oriented drink need? I called the bartender over to sample my concoction and as he put the drink to his lips, reflecting for a moment, his face lit up with an idea. He moved his hand to a cache of sliced fruits and garnishes and he then produced:

  • A slice of lemon

He squeezed and placed the slice inside the newly founded drink. I sampled then he sampled and our faces mirrored each others.
Aha! There we have it!-A delicious, peachy, sweet, zippy summer time drink, Edinburgh style!
If you ever find yourself in Edinburgh, perhaps down on Queensferry st. at the hostel, ask the bartender for an Iron Bru or A Tennents lager or perhaps ask him for both as in an Edinburgh Shandy! Enjoy Folks!

Schweinebraten with a Wine Gravy.

 Roast Pork with Wine Gravy: Bavarian style 

Simple and filling.

Simple and filling.

For the meat:

  • 600-800 gram piece of pork back or thigh with skin
  • Vegetable oil mix with salt, pepper and caraway seed
  • 1 ½ white onions
  • 3 cloves of garlic

Preheat oven to 175 c

  1. Cut onions and garlic keep peels and place around the center of the pan.
  2. Baste meat with mixed oil and spices and place in baking pan.
  3. place garlic and onions, on top, under and around meat for a good saturation of flavor. Drizzle the remaining oil mix over the onions, meat and pan.
  4. Place in the preheated oven. You will be cooking the meat for approximately 1 hour and 15 minutes. The onions and garlic will burn slightly, that is what is expected.

For the gravy*:

  • Dark wine like a Cab. Sauv.
  • White sugar
  • Tomato Puree
  • Packet of powdered, dark gravy mix for meat**
  • Splash of Orange Juice.
  • butter
  • whole milk

Prep:

  1. Pour about a tablespoon of white sugar with a bit water into a pot. Allow the water to boil out and the sugar to caramelize.
  2. Add one cup of wine and bring to a boil.
  3. Turn heat down and add a can of tomato puree; then a splash of orange juice.
  4. At low temperature you will let the mix reduce for about 40 minutes; Stirring every so often.
  5. After reduction, add 100 grams of butter, splash or two of milk to help round the flavor
  6. Add packet of brown gravy powder, stir.
  7. Let sit at low temperature for an additional 15-20 minutes.

Allow meat to cool for 10 minutes then serve with sauce drenching the meat. Garnish with parsely. Pairs well with a dark oatmeal beer, a lager, or a glass of heavy red wine. As a side you may wish to serve with roasted potatoes, potato salad, ora semmel knödel***

Rustic, simple, and a style of meat that is unmistakebly Bavarian

Rustic, simple, and a style of meat that is unmistakebly Bavarian

*This sauce is a variation of the beer rue.

**The packet I used is from Maggi and it is a schnitzel and mushroom based powdered gravy. Any dark brown powder gravy will work splendid. This is a quick sauce, if you wished, of course you can augment and create your own variations.

***The Semmel Knodel is a bread dumpling hailing from this area of Germany.

The Kitchen of Schuhbeck- 2012, Munich

Gallery

October and November seemed to pass right before me. I worked hard, learned some regional cuisine, made friends and established myself in München. I’ve been through the ringer here, its tough, bureaucratic but eventful to say the least. The top picture … Continue reading

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The Kitchen of Schuhbeck- 2012, Munich

Gallery

October and November seemed to pass right before me. I worked hard, learned some regional cuisine, made friends and established myself in München. I’ve been through the ringer here, its tough, bureaucratic but eventful to say the least. The top picture … Continue reading

Rate this: