Business, Fantasy, Food, Gatherings, The Baboon Congress

Beaded Warthog Pub Fare

72 Comments

The baboons have banded together to open a pub – The Beaded Warthog. Now we need a menu.  Here’s a favorite I’d like to serve:

Toasted Cheese w/ Chow Chow

1 nice slice of bread, maybe sourdough
A couple of pieces of cheese – gouda would be good
2-3 Tbs of chow chow relish (or a nice chutney)

Lay the cheese out on top of the bread.
Toast the bread until it’s toasty and the cheese a little bubbly.
Spread the chow chow over the cheese.
Enjoy!

What would you like to serve at our pub?

72 thoughts on “Beaded Warthog Pub Fare”

  1. Baked Scotch Eggs
    1½ lbs bulk sausage
    12 hard-boiled eggs
    1 egg beaten
    ½ c seasoned bread crumbs

    Wrap eggs in sausage and chill overnight. Dredge in egg and bread crumbs, then bake in preheated oven at 450 for 25 minutes.

    If you want to season your own breadcrumbs, consider mixing up:
    1/2 tsp dried savory
    1/2 tsp dried sage
    1/2 tsp dried thyme
    1/2 tsp ground pepper
    1/2 tsp ground coriander
    1/2 tsp grated nutmeg

    Served with enough ale, these go down easy.

    Liked by 2 people

    Reply

    2. There are two places here in Rochester called ‘Whistlebinkies’. They are going for the Irish pub feel and they have Scotch Eggs on the menu. They’re pretty good!.

      Like

      Reply

  3. I see a platter of homemace breads with cold cuts and cheeses. Husband made some wonderful German mustard and some spicey potted cheese. I will look for the recipe.

    Liked by 2 people

    Reply

  4. And having just come from one of my favorite bakeries, Butter Bakery, I think we need to find a way to work in Buttermilk Biscuits somewhere. I’ve never had anybody who makes Buttermilk Biscuits the way Butter Bakery does.

    Liked by 1 person

    Reply

      1. I can never get potato or sweet potato oven fries crisp either, ONCE – once – I got the potatoes crisp in the oven – it involved soaking in cold water and maybe something else, but the next time I tried it, it didn’t work. I’m convinced that you have to deep fry them to get them crisp.

        Liked by 1 person

        Reply

      2. I can’t do sweet potatoes. The name, the look, the texture… the just put me off… But that’s OK: more for you and my wife Kelly.

        Like

        Reply

  6. So, the names of many pubs are derivations of original names that have changed over the years–The Bridge and Bottle originally being The Bridge Embattled, for example. I wonder what an original name for The Beaded Warthog might have been?

    Like

    Reply

  7. a potato cake of shredded potato onion garlic patties out and combined with eggs bread crumbs pepper and pan fried in 1/2” of butter coconut oil bath served with applesauce and sour cream side of sausage(veggie or pork depending on your persuasion) and refreshing beverage of choice

    Liked by 1 person

    Reply

  9. Rise and Find a Recipe Baboons,

    It seems to me that the old saw, “Chipped Beef on Toast” would be a must have on this pub’s menu:

    1/2-1 pound dried beef
    2 T butter
    2 T flour
    Milk in quantity that produces the thickness of gravy you like
    Salt and pepper to taste.

    Make a roux from the butter, flour, and several tablespoons of milk. Then add enough milk to satisfy your preference for thickness of the gravy. Cut up the dried beef and add to the gravy, season, and pour a portion over toast.

    Liked by 2 people

    Reply

    1. PS, this was one of my mother’s go to dishes when she was tired of cooking, or rather when she was tired of telling me what to cook. I actually OD’d on this dish in my childhood, and would rather go hungry than eat it.

      Never-the-less, it is classic English pub fare. But then they are known for really bad food.

      Liked by 1 person

      Reply

      1. tasteless sausage and over cooked vegetables would be other good reasons never to eat standard english pub fare

        i was lucky to be a veggie at pub lunch
        cheese, bread and a bowl of soup with a pint is my idea of living

        now a days without the pint the cheese or the bread i’m reaching for a plate of edible fare. bubble and squeak may be the ticket eh mate?

        Liked by 1 person

        Reply

      2. This was a comfort food for my dad. So the only time my mother ever made it was when he was feeling poorly. I don’t think I ever tried it.

        Liked by 1 person

        Reply

  11. For a non-alcoholic drink on a cold day (although I suppose you could spike it, if you wanted), I would go with homemade hot cocoa. I don’t have a recipe, I just use lots of good cocoa, not very much sugar, just a little milk (dairy or nondairy) and boiling water. Served with whipped cream is good, but I’m usually too lazy for that.

    This sounds good to me today, I think I’ll make it in a few minutes.

    Liked by 1 person

    Reply

        1. The nice thing about hot cocoa is you have nearly infinite variations to add variety. And if you use good ingredients, having it plain is fine, too.

          Liked by 1 person

    2. When I was getting cancer treatment all I wanted to eat was oatmeal with raisins and half and half. Comfort food I guess. You get whatever you want in such circumstances. Your cocoa sounds delish.

      Liked by 2 people

      Reply

  12. I was thinking this morning about something I haven’t had since I was a kid; Peas and tuna in a white sauce, then you add toast. That was good stuff.

    My brother in law the other day made a comment that only my mom can make molasses cookies like he likes. And her ‘cheese cake’ is better than the cheese cake Kelly makes for me. Kelly’s is good, but it’s not moms. Weird isn’t it how that works.

    Liked by 2 people

    Reply

    1. It must be a day for really bad news–late last night I got some about a colleague who I hold in high esteem. It is a bitter pill.

      Like

      Reply

  16. Given the name of the pub, I am surprised no one has mentioned warthog. I had roasted warthog while in Kenya and it was delicious – very similar in taste and texture to a good pork loin. That says a lot considering that I am usually a picky eater. No clue how to prepare it – or even how to obtain it.

    Liked by 2 people

    Reply

      2. Pickled pigs feet and pigs feet with browned (caramelized) cabbage is delicious, and I have made both. Dad used to announce that we were having “used footwear” for dinner when either of those dishes were on the menu.

        Like

        Reply

        1. I suppose if our pub is in Africa, we can afford to serve warthog. Otherwise I’m thinking it might be a little hard to get a hold of!

          Like

  17. A couple more comfort foods:
    Mac & cheese
    Pot pie
    Stew w/ dumplings

    I’m surprised nobody has mentioned chocolate. Maybe some kind of molten lava thing?

    And crème brulee.

    Liked by 1 person

    Reply

    1. i am into an baked egg phase. start with a couple onions and add other stuff from the fridge. broccoli, califlower, tomato, potato sausage (viggie in my case) fake cheese is good form me regular for you, a can of black beans and i add salad to all my pan fried stuff these days. spinisch ice berg, romain , my duaghter is big intot eh asian salad bags but leaves the last inch or two and in it goes . black olives artichoke hearts and some hot sauce, and a dash of soy sauce. add a dozen eggs and cook it in a dutch oven or a casserole dish for an hour or so

      Like

      Reply

        1. i normally do but a little bean juice is ok and today’s can from costco had so little juice that i just added it after i took the top off attempted to drain and realized there was nothing there. if you get one of those cans of beans that’s half water then yes drain it

          Like

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.