The Boar’s Head Tavern

Posted 10:51 AM by Bart Campbell
1. My Menu Submission: Italian Beef & Cheese Combo. This sandwich consists of French bread split down the middle, filled 1/2 way with shredded Italian beef add a link of Italian sausage (that was cooked in the same au-jus as the beef), top with more beef, pepperochini and Mozzarella cheese. dip the bottom 1/2 of the sandwich in the au-jus place on tin foil and roast in the oven (500 degrees) until the cheese is just beginning to turn brown. Yum!

Posted 11:21 AM by Jake Fierberg

My Menu Submission: The New Yorker- 1/2 pound of pastrami topped with coleslaw and russian dressing on an onion kaiser bun. Served with fries. A place in phoenix actually does this, Miracle Mile Deli

Posted 12:40 PM by Ronald Cooper
My deli sandwich is wonderful. It is Hot Salami on a Dark Rye. You had Sweet Mustard. Red Onion, Horshradish, and Limberger cheese.It is called the Loner. Because that is what you will be if you eat it. Posted 1:19 PM by Mike Birch
Appetizer: Beer-Batter Fried Chimp (If you’ve been hanging around this place for more than six months, you’ll understand).

Posted 2:41 PM by Scott Ward
On the Menu: Scott’s Pizza Chicken
1 lb chicken breast
1 tsp ground black pepper
1 tsp Italian Seasoning
1 tsp salt
1 jar of your favorite pizza or spaghetti sauce
1/2 cup of shredded Italian Blend or Mozzerella Cheese

Preheat oven to 400. Tenderize chicken. Put pepper, seasoning, and salt in a bag. Add chicken and shake to coat. Put chicken in a Pyrex dish or baking pan. Cover with 1/2 jar of sauce. Cook in oven for 45 minutes. Take out, add remainder of sauce and cheese. Put back in oven for an extra 15 minutes. Serve with soft bread, preferably Italian or French.

Posted 2:50 PM by Scott Ward
More menu stuff: Scott’s Mom’s Roast Beef
2-3 lbs of Chuck or Loin Roast (Loin’s healthier – chuck has more flavor and is more tender)
1 tbsp black pepper
1 tbsp salt
2 tsp fresh minced garlic
Any other favorite spices (I use Montreat Steak Seasoning)
1 tsp crushed red pepper.
1 small can of mushrooms or 3 oz. of fresh ‘shrooms
2 medium onions
2 packages of favorite gravy mix

Put meat in big pot. Sprinkle seasonings. Add onions. Cover everything with water. Cover (leave a tiny crack) and turn Heat up to medium/medium-high. Bring to boil. Turn heat down to low/medium-low. Let cook until there’s about 1 inch of water in the pot (about 2-4 hours, depending on amt. of water in the pot and size of meat. Remove meat, and place in heated frying pan (medium heat). Brown on all sides. While meat is browning, prepare gravy mix according to instructions. Add to simmering water in pot. When meat is browned, put meat back in pot and cook until appx 1/2-1 inch of liquid is left in pot. Serve as desired.

Posted 4:49 PM by Ron H
Roasted Chicken with Garlic

Peel four or five bulbs of garlic and separate the cloves (but do not peel the cloves themselves).
Spread them on a pan, drizzle lightly with olive oil, and roast them at 425 degrees for about twenty to thirty minutes, stirring occasionally.
Prep a whole chicken for roasting (I prefer Butterball roasters) by rubbing it with olive oil and seasoning it (inside and out) with celery salt, pepper, and herb o’ choice (I prefer tarragon).
Pack the roasted garlic cloves in the chicken, truss it, and roast it until done (a six-pounder takes around two hours or so at 350).
When serving, squeeze the soft mushy garlic out of the cloves onto buttered french bread for a tasty treat with your fine chicken (you can optionally toast the garlic bread under the broiler, but I’m usually too impatient by this time).

This chicken is quite content with a variety of side dishes. It is also nicely accompanied by a fine Riesling, well-chilled.

Posted 6:29 AM by Judson Heartsill
Chile Relleno con Queso

Steam a large poblano pepper (one per person) for 10 minutes, until soft and pliable.
Remove stems and cores (leave more seeds in for a hotter relleno).
Stuff with grated cheese (a distinctive white string cheese).
Place peppers on a baking sheet in the broiler, a few inches away from a gas flame.
Broil for 3-4 minutes until skin blackens; turn peppers over and repeat.
Gently remove the pepper skins.
Serve with broiled fish, limes, jicama and cucumber salad, and pinto beans.

Posted 10:34 AM by Jack Heald

If this is my fantasy tavern and I’m putting together my fantasy menu, here’s what I want to see on it:
Entree’s, Appetizers & Desert (all you can eat)
Steak chargrilled)
Pork Chops (chargrilled)
Chicken Breast (chargrilled)
Turkey Breast (broiled)
Honey-Roast Ham
Salmon (chargrilled)
Shrimp (chargrilled)
Snapper (chargrilled)
Lobster (boiled and drawn)

Libations (all you can drink unless you are driving home)
Spirits
Oban Single Malt Scotch Whiskey
Lagavulan Single Malt Scotch Whiskey
Long Morn Single Malt Scotch Whiskey
On Tap
Fuller’s Honey Dew Ale
Fuller’s London Pride
Fuller’s ESB
Guinness
Red Wine
Baramundi Merlot-Shiraz 2000
Black Mountain Fat Cat Cabernet Sauvignon 1999
Any Valpolicella Classico
White Wine
White wine? Hahahahahahahahahahhahahahahahahahahhahahaha

Posted 11:20 AM by Scott Ward

Since ya’ll seem a little thin on more healthful choices, and desserts, I guess it’s time to let loose:
Corn, Scott Style
4 ears of corn – fresh
butter or margarine
Garlic Salt
cracked black pepper

Shuck corn. Roast on grill, applying butter liberally. Add garlic salt and pepper to taste.

Garlic Potatoes, Scott’s Wife’s Style
4 baking potatoes.
1/2 stick of butter
2 tbsp dried minced garlic

Preheat oven to 375. Cut potatoes as desired. Bring a pot of water to a boil. Add potatoes. Boil for 10 minutes. Remove potatoes and drain. Place on baking sheet, white side up. Sprinkle with 1/2 of your butter and 1/2 of your garlic. Put baking sheet in oven for 20 minutes. Remove sheet, flip potatoes, cover with remainder of butter and garlic. Cook 20 minutes. Remove and serve.

Now for the bad stuff….

Carlton’s White Chocolate Brittle
1 bag white chocolate chips
1 can of salted dry roasted peanuts

Melt chocolate in a saucepan over low heat. Add peanuts. Stir. Pour out onto wax paper and place in refrigerator over night. Break into VERY TINY pieces and serve.

Oreo Peanut Butter Frogs
This came from one of my wife’s cookbooks. It’s great to do with kids.

24 Oreos (don’t skimp and use generic cookies – use Oreos, for Pete’s sake!)
1 large bag of Mini-Pretzels
1 bag of semisweet chocolate chips
1/4 cup creamy peanut butter for a pot
More peanut butter (you’ll understand when you read the directions)
1 bag of your favorite M&Ms (although I perfer plain or peanut butter for this one)

Melt chocolate chips and peanut butter together in a saucepan over low heat. Set out wax paper. Once chocolate chips and peanut butter are melted, get out your Oreos. Dip them in the chocolate (or drop ‘em in and get ‘em out with a spoon). On one side, spread some peanut butter, and attach 2 mini-pretzels to where the 4 open ends look like “feet”. Set the frog down on its feet. Now, spread a little peanut butter on the M&Ms. Attach them toward the front of the frog. Let it cool overnight. Serve to kids who deserve diabetic comas.

Finally… my favorite dessert. It’s an especially guilty pleasure, given my current medical condition (diabetic), but since my sugar’s been cool for a year, and since I don’t do it too often, hereyago:

Bowl of Ice Cream
3 scoops of Breyer’s or Prestige Chocolate Ice Cream
1 scoop of peanut butter
Ambulance on standby.

Put ice cream in bowl. Mix with peanut butter. Serve. Some would say to sprinkle the dish with unnecessaries such as sprinkles, nuts, or cookies. These people are heathens. This dish must be enjoyed in the original purity in which God gave it to me.Posted 11:34 AM by Jim Nicholson
Humus needs to be on the menu. Fresh roasted cashews. Smoked almonds.Hacker-Pschorr Weissbeer.Lamb kabobs. Chicken marinated in lemon and garlic. I’ll stop now.

Posted 1:42 PM by Eric Rigney
Add to the menu: Kraft Shells and Cheese. Yes, I know it’s pedestrian and not quite up to the sophisticated palate of some of you gentlemen, but I could eat that stuff till I seized; plus, we need something simple on the menu.

Posted 8:11 PM by Judson Heartsill
1 jar cherries with stems
1 container of chocolate fruit dip
1 bag Hersheys kisses
1 sack slivered almonds
1 jar large colored sprinkles
Dip cherries in chocolate dip.
While chocolate is still warm and sticky, press each cherry against the flat side of a Kiss. Lay on a cookie sheet.
Use slivered almonds to make little ears.
Use sprinkles to make eyes and noses.
Use extra warm chocolate dip as “glue” on the kisses, if necessary.
Leave cookie sheet in freezer for a few hours.
Serve. Make little squeaking noises as you tip your head up and drop the “mice” in by their tails.

Posted 8:03 PM by Judson Heartsill
For Bart, here’s my “pubby” recipe:

Guinness Beef Stew:
Marinate several pounds of beef tips in Guinness overnight. (This is a great use for the bottled “extra stout”- save the pub draft cans or bottles for drinking ;-)
In a big stew pot, boil the tips in Guinness. Reduce to a simmer for 2 hours.
Add chopped carrots, potatoes, onions, mushrooms and a can of beef broth. Simmer for another hour.
Serve with crusty french bread and sharp cheddar cheese. And more Guinness.

p.s. the beer marination is crucial.

Posted 7:58 PM by Judson Heartsill
Ron H: Yes, you can blister the pepper skins over a grill. If you prefer to leave the skins on, that’s ok too- just steam them and skip the grill/broiler part. The diners can scrape them off with a fork, or just eat them- they don’t taste bad, just kinda look funny. Caveat- if you decide to peel the peppers, they become a lot more delicate, so best to transfer them to/from the grill with a good spatula.

You can subsitute any filling for the Oaxaca cheese- Asadero cheese, beef, chicken. But the Oaxaca is very unique and has an awesome mild taste which compliments the super taste of the poblanos very well. You might have to check your local hispanic market for it, it’s not always easy to find.

Posted 9:00 AM by Judson Heartsill
Speaking of Texas and beer: I just made an awesome Carne Guisada last night, using beef tips marinated in Corona for 3 days. YUM.
(For you Yanks, Carne Guisada is a Mexican beef stew)
Marinate beef tips in beer for 3 days, if you desire
Dust beef tips in flour.
Brown them quickly in a hot skillet with oil.
Add the following:
teaspoon (or two) chile powder
teaspoon (or three) ground cumin
tablespoon (or two) tomato paste
one can ro-tel
one can beef stock
one chopped onion
couple diced fresh jalapenos
couple stalks chopped celery
couple chopped potatoes
couple chopped carrots

Simmer the whole mess for 30 minutes on the stove-top
Place the full skillet (or casserole- any thick dish) into 350-degree oven
bake for 2 1/2 hours.
Serve with french bread.

The flour-dusting of the beef tips is what makes a thick-ish gravy. Don’t add too much liquid, the stew should be pretty chunky and thick.

You can omit any veggies you desire. Most Mexicans usually just use onions & jalapenos.Scott’s Fake Outback Steak
Steak, cut 1”-1 1/2” thick.
Scotish Ale
Cast-Iron Skillet like grandma used to have (most important Ingredient)
Salt
Black Pepper
Garlic Powder
Vegetable Oil

Marinate the steak in Scottish Ale 2 hours. If you can’t find Scottish Ale, you can use beer, but it won’t be as good. Now, heat your oven to 500 degrees and stick the skillet in there to heat up. Turn a burner on to high. Take your steak(s) out and salt and pepper and garlic them on both sides to taste. Rub the steak(s) in vegetable oil. Now, take your heated skillet out of the oven (using an oven mitt… duh) and put in on the heated burner (leave the oven on). Put the steaks in the skillet and sear on each side for 30 seconds per side. Put the skillet in the oven. Heat each side of your steak(s) in the oven according to how you like it done. For an inch and a half steak, it works out to Medium Rare (3 minutes per side), Medium (4 minutes per side), Medium Well (5 Minutes Per Side), and Tasteless (6 minutes per side). Make sure you heat it enough to kill any germs. Enjoy with a fine sauce and side items.

Posted 3:28 AM by Kevin ellatiro
Michael, I prefer the garlic myself. Just made a wonderful pasta last night:
Start with some extra virgin olive oil in the first pan, slice a clove of garlic (thin), remove the root if you have the time (they’re bitter) and then dice bell peppers (1/2 of a red and 1/2 of a green). Chop a square of fresh parley (be sure to clean), and throw the whole lot into the first pan (medium/low heat) add a little butter. This should simmer for about 5 minutes then set aside.

Start another pan on medium heat. Dice yellow squash into large bite size chunks and throw into a second pan. Spice with cayenne pepper and paprika to taste. Toss these about 5-7 minutes (until done) and then combine with earlier pan. Heat the combination and toss with spaghetti. Just a killer mix of colors and scents. Our mix of parmesan and romano cheeses over the top and we’re done.

Posted 4:18 PM by Scott Ward
One more quick note: I hereby submit the following dish for the blog’s approval:
Scott’s Pepper-Crusted Garlic Ribs
Adapted from Crock-Pot.com
3-4 lbs Beef Ribs
1 Large Onion
Black Pepper (I prefer coarse)
Minced Garlic
Kosher Salt to Taste (you can use regular, but kosher salt works better)
1-2 bottles of Your Favorite BBQ Sauce

Cut the ribs apart. Rub each rib with a good bit of pepper. Now rub about 1/2 tsp of minced garlic onto each rib. Broil (at 500’) for 20 minutes or until browned.

In the meantime, slice an onion. Put it in your crock-pot. Once the ribs are browned, put them in your crock pot. Add your favorite BBQ sauce (leave enough for dipping afterward. Set it on lo temperature for 10-12 hours.

Serve with whatever you want. I serve with biscuits and baked beans, and some IBC Diet Root Beer. I’ve also understood that mixing a fine, dark beer into your dipping BBQ sauce will make it good, but I can’t confirm.

Posted 5:36 PM by Bill MacKinnon
I haven’t posted to the BHT menu. Time to correct that.

Cured Venison Loin

Soak one whole Venison backstrap in a brine mixture of Morton Tender Quick (use 1/2 what they suggest) and 1 cup brown sugar for 3 days. Thoroughly rinse and soak in clean water for 24 hours. Rinse again, score the meat with a knife and grill to desired doneness with appropriate spices and favorite BBQ sauce.

Venison Jerky
4lbs sliced venison
1/2 cup worcestershire sauce
1/2 cup soy sauce
2 tablespoons ketchup
2 tablespoons brown sugar
1 teaspoon liquid smoke
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
a little cayenne if desired.

Marinate 24 hours.
Dry in oven or dehydrator until leathery

Posted 1:14:45 PM by Judson Heartsill
Recipe Time!
Carne Arracheras (AKA beef fajitas)
Buy skirt steak (other cuts aren’t really fajitas); pre-tenderized by scoring with the butcher’s knife if possible, but not necessary
Usually about 1 pound per person (you may have a little left over, but it’s yummy the next morning in taquitos)
In a non-reactive pan, unfold the skirt and marinate it in a refrigerator at least 12 hours.

Marinade:
Several cans cheap beer (American lager/pilsner will do)
6-7 fresh squeezed limes
3-4 cloves diced garlic
1/2 cup of the pickling juice from a jar of pickled jalapenos

Make enough marinade to completely cover the meat.
On a hot charcoal grill (or gas, with smoker box if you have one)
Sizzle the skirt steak about 6 minutes. Turn over and sizzle for 2-3 minutes. This will seal in the juice.
Cut the skirt into strips, across the grain of the meat. Wait until serving time to cut (to keep juices in)
Sauteed onions to go with the fajitas:
Slice 3 large sweet yellow onions (preferably 1015s) into a skillet with a little olive oil (or lard, if you’re Mexican)
Sautee until brown
Dump over the slice fajitas
Enjoy!

Roasted Corn to go with the fajitas
Fold the husks down on fresh cobs of corn (2 per person)
Remove the silk
Fold the husks back up
Soak cobs in water for 20 minutes
Place corn directly on a hot grill for 20 minutes (start it before the fajitas, to time it right)
Remove; dribble on butter, salsa, lemon pepper, etc.

Pico de Gallo to go with the fajitas
Dice 3-4 large fresh tomatoes (or a bag of cherry tomatoes- their juice is better)
Dice 4-5 fresh jalapenos (discard seeds unless you like it hot)
Dice 1 large white onion
Dice 1/2 bunch fresh cilantro Mix all in a bowl
Squeeze 4-5 fresh limes into a glass
Right before serving, pour a liberal amount of salt into the lime juice, then pour the glass into the bowl with the pico.
Tips: the food processor doesn’t work. It just makes mush. To save time, use one of those dicer thingies AS SEEN ON TV.

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