Pub Grub

ISBN 978-1-61837-203-1

9 781 61 8 372031

5 1 6 9 5>

77 Apps & Entrees to Satisfy Everyone’s Cravings

From BEER-BRAISED BBQ BRISKET GRINDERS to SOUTHERN

BUTTERMILK FRIED CHICKEN, pub grub is comfort food turned

up a notch—warm and hearty, delicious and decadent. Try BACON

MAC ’N’ CHEESE (and other awesome variations), BUFFALO CHICKEN WRAPS, crowd-pleasing ONION

RINGS, CHICKEN POT PIE, and even CHIPOTLE PORK TACOS.

Get ready for some sticky fingers!

$16.95Can. $19.95

COOKING

Manufactured in China

TASTY CASUAL EATS!TASTY CASUAL EATS!

22

Potato Skins

MAKES 8 SERVINGS

4 large baking (russet) potatoes (12 ounces each), well scrubbed

4 slices center-cut bacon

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

1⁄3 cup reduced-fat sour cream

1 ounce Pecorino Romano cheese, finely grated

1 large tomato (10 to 12 ounces), finely chopped

2 tablespoons snipped fresh chives

1. Preheat oven to 400°F.

2. With fork, pierce each potato 3 times. Place potatoes on parchment

paper. Microwave on High for 8 minutes. Turn over; microwave on High for

10 minutes more, or until tender. Cover with kitchen towel; let cool.

3. Meanwhile, in 18" by 12" jelly-roll pan, arrange bacon in single layer. Roast

for 10 to 12 minutes or until browned and crisp. Drain on paper towels.

When cool, crumble. Discard fat from pan but do not wipe clean; set pan

aside. Reset oven to 475°F.

4. Cut each potato in quarters lengthwise. With spoon, scoop potato from

skins, leaving about 1⁄4 inch of potato with skin and being careful not to

break through skin. Reserve cooked potato for another use.

5. Arrange skins, skin-side up, in single layer on reserved pan. Brush with

oil; sprinkle with 1⁄8 teaspoon each salt and pepper.

6. Roast for 13 to 15 minutes or until browned and crisp. Transfer, skin-sides

down, to serving plate.

7. To assemble, spread 1 teaspoon sour cream on each skin. Top with

cheese, tomato, bacon, and chives.

EACH SERVING About 120 calories, 4g protein, 16g carbohydrate, 5g total fat (2g saturated), 3g fiber, 13mg cholesterol, 160mg sodium

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22

Potato Skins

MAKES 8 SERVINGS

4 large baking (russet) potatoes (12 ounces each), well scrubbed

4 slices center-cut bacon



1⁄3 cup reduced-fat sour cream

1 ounce Pecorino Romano cheese, finely grated

1 large tomato (10 to 12 ounces), finely chopped

2 tablespoons snipped fresh chives

1. Preheat oven to 400°F.

2. With fork, pierce each potato 3 times. Place potatoes on parchment

paper. Microwave on High for 8 minutes. Turn over; microwave on High for

10 minutes more, or until tender. Cover with kitchen towel; let cool.

3. Meanwhile, in 18" by 12" jelly-roll pan, arrange bacon in single layer. Roast

for 10 to 12 minutes or until browned and crisp. Drain on paper towels.

When cool, crumble. Discard fat from pan but do not wipe clean; set pan

aside. Reset oven to 475°F.

4. Cut each potato in quarters lengthwise. With spoon, scoop potato from

skins, leaving about 1⁄4 inch of potato with skin and being careful not to

break through skin. Reserve cooked potato for another use.

5. Arrange skins, skin-side up, in single layer on reserved pan. Brush with

oil; sprinkle with 1⁄8 teaspoon each salt and pepper.

6. Roast for 13 to 15 minutes or until browned and crisp. Transfer, skin-sides

down, to serving plate.

7. To assemble, spread 1 teaspoon sour cream on each skin. Top with

cheese, tomato, bacon, and chives.


9781618372031_int_4P.indd 22-23 3/8/16 12:06 AM

56

Philly Cheesesteaks

MAKES 4 SANDWICHES

2 tablespoons olive oil

2 medium onions, thinly sliced

Kosher salt and black pepper

11⁄2 pounds sirloin steak, frozen for 2 hours

4 ounces sliced American or provolone cheese

4 hoagie or hero rolls, warmed and split

Sautéed mushrooms or bell peppers, for serving (optional)

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onions,

season with 1⁄4 teaspoon each salt and pepper, and cook, covered, stirring

occasionally, for 8 minutes. Uncover and cook, stirring occasionally, until

golden brown and very tender, 6 to 8 minutes more; transfer to a bowl.

2. Meanwhile, slice the steak very thinly.

3. Wipe out the skillet and heat the remaining 1 tablespoon oil over

medium-high heat. Season the steak with 1⁄2 teaspoon each salt and

pepper and cook, stirring occasionally, until browned and cooked through,

3 to 4 minutes.

4. Lay the cheese over the steak, cover, and cook until the cheese melts,

about 2 minutes. Remove from the heat and gently fold the cheese into

the steak.

5. Form sandwiches with the rolls, steak mixture, and onions. Top with

mushrooms or bell peppers, if desired.

EACH SANDWICH About 714 calories, 47g protein, 40g carbohydrate, 40g total fat (15g saturated), 3g fiber, 150mg cholesterol, 1,444mg sodium

9781618372031_int_4P.indd 56-57 3/8/16 12:07 AM

56

Philly Cheesesteaks

MAKES 4 SANDWICHES

2 tablespoons olive oil

2 medium onions, thinly sliced


11⁄2 pounds sirloin steak, frozen for 2 hours

4 ounces sliced American or provolone cheese

4 hoagie or hero rolls, warmed and split

Sautéed mushrooms or bell peppers, for serving (optional)

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onions,

season with 1⁄4 teaspoon each salt and pepper, and cook, covered, stirring

occasionally, for 8 minutes. Uncover and cook, stirring occasionally, until

golden brown and very tender, 6 to 8 minutes more; transfer to a bowl.

2. Meanwhile, slice the steak very thinly.

3. Wipe out the skillet and heat the remaining 1 tablespoon oil over

medium-high heat. Season the steak with 1⁄2 teaspoon each salt and

pepper and cook, stirring occasionally, until browned and cooked through,

3 to 4 minutes.

4. Lay the cheese over the steak, cover, and cook until the cheese melts,

about 2 minutes. Remove from the heat and gently fold the cheese into

the steak.

5. Form sandwiches with the rolls, steak mixture, and onions. Top with

mushrooms or bell peppers, if desired.

EACH SANDWICH About 714 calories, 47g protein, 40g carbohydrate, 40g total fat (15g saturated), 3g fiber, 150mg cholesterol, 1,444mg sodium

9781618372031_int_4P.indd 56-57 3/8/16 12:07 AM

76 MAC ’N ’ CHEES E 77

1. Cook pasta as label directs, adding shredded carrots to boiling water just

before draining.

2. In 4-quart saucepot, heat milk and garlic powder over medium heat

until hot. Slowly stir in Cheddar and blue cheeses until melted and smooth.

Remove from heat. Whisk in yogurt, hot pepper sauce, and salt. Toss with

pasta and carrots. Garnish with parsley.


MAKES 6 SERVINGS

12 ounces shells or elbow pasta

3 cups shredded carrots

1⁄2 cup low-fat (1%) milk

1⁄2 teaspoon garlic powder

2 cups finely grated sharp Cheddar cheese

1 cup crumbled blue cheese

3⁄4 cup plain nonfat Greek yogurt

1⁄4 cup hot pepper sauce

1⁄8 teaspoon salt

Fresh flat-leaf parsley, finely chopped, for garnish

Whole-Grain Shells with Goat Cheese and Walnuts

MAKES 6 SERVINGS


1⁄2 cup walnuts, chopped

2 cloves garlic, chopped


1 box (13.25 ounces) medium whole-grain shells

1 pound frozen peas

6 ounces goat cheese, softened

1. Heat covered 6-quart pot of water to boiling over high heat. Add

2 teaspoons salt.

2. In 8- to 10-inch skillet, combine walnuts, garlic, and oil. Cook over medium

heat until golden and fragrant, stirring occasionally. Stir in 1⁄8 teaspoon each

salt and pepper.

3. Add pasta to boiling water in pot. Cook for 1 minute less than label

directs, stirring occasionally. Add peas; cook for 1 minute more. Reserve

1 cup pasta cooking water. Drain pasta and peas; return to pot. Add goat

cheese, 1⁄2 cup cooking water, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper.

If mixture is dry, toss with additional cooking water. To serve, top with

garlic-and-walnut mixture.


Buffalo Mac ’n’ Cheese

9781618372031_int_4P.indd 76-77 3/8/16 12:08 AM

76 M AC ’ N ’ C HEESE 77

1. Cook pasta as label directs, adding shredded carrots to boiling water just

before draining.

2. In 4-quart saucepot, heat milk and garlic powder over medium heat

until hot. Slowly stir in Cheddar and blue cheeses until melted and smooth.

Remove from heat. Whisk in yogurt, hot pepper sauce, and salt. Toss with

pasta and carrots. Garnish with parsley.


MAKES 6 SERVINGS

12 ounces shells or elbow pasta

3 cups shredded carrots

1⁄2 cup low-fat (1%) milk

1⁄2 teaspoon garlic powder

2 cups finely grated sharp Cheddar cheese

1 cup crumbled blue cheese

3⁄4 cup plain nonfat Greek yogurt

1⁄4 cup hot pepper sauce

1⁄8 teaspoon salt

Fresh flat-leaf parsley, finely chopped, for garnish

Whole-Grain Shells with Goat Cheese and Walnuts

MAKES 6 SERVINGS


1⁄2 cup walnuts, chopped

2 cloves garlic, chopped


1 box (13.25 ounces) medium whole-grain shells

1 pound frozen peas

6 ounces goat cheese, softened

1. Heat covered 6-quart pot of water to boiling over high heat. Add

2 teaspoons salt.

2. In 8- to 10-inch skillet, combine walnuts, garlic, and oil. Cook over medium

heat until golden and fragrant, stirring occasionally. Stir in 1⁄8 teaspoon each

salt and pepper.

3. Add pasta to boiling water in pot. Cook for 1 minute less than label

directs, stirring occasionally. Add peas; cook for 1 minute more. Reserve

1 cup pasta cooking water. Drain pasta and peas; return to pot. Add goat

cheese, 1⁄2 cup cooking water, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper.

If mixture is dry, toss with additional cooking water. To serve, top with

garlic-and-walnut mixture.


Buffalo Mac ’n’ Cheese

9781618372031_int_4P.indd 76-77 3/8/16 12:08 AM

88

Spinach and Pepperoni–Stuffed Deep Dish Pizza

MAKES 4 SERVINGS

2 tablespoons olive oil, plus more for brushing

1 bunch spinach, thick stems discarded and leaves roughly chopped

1 can (15 ounces) petite diced tomatoes, drained

1 clove garlic, finely chopped

1⁄2 teaspoon dried oregano

1⁄4 teaspoon granulated sugar

2 tablespoons grated Parmesan


Cornmeal, for dusting

1 pound pizza dough (thawed if frozen), halved and set at room temperature for 30 minutes

2 ounces pepperoni, very thinly sliced

3 ounces part-skim mozzarella cheese, coarsely grated

1 ounce grated Asiago cheese, finely shredded

1. Preheat oven to 425°F. Generously oil an 8-inch cast-iron skillet. Heat

1 tablespoon oil in a large skillet over medium heat. Add the spinach; cook,

tossing occasionally, until beginning to wilt. Transfer to a plate and let cool;

squeeze out excess moisture.

2. In a medium bowl, combine the tomatoes, garlic, oregano, sugar,

1 tablespoon Parmesan, remaining 1 tablespoon oil, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper.

3. On a surface lightly dusted with cornmeal, shape each ball of dough

into a 12-inch circle. Transfer one circle to the prepared pan, fitting it in

the bottom and up the sides, letting the excess hang over the edges.

4. Scatter the pepperoni over the dough in an even layer. Top with the

spinach and mozzarella. Place the remaining dough on the spinach and

cheese, fitting it up the sides of the pan. Using a sharp knife, cut six 3-inch

slits in the top of the dough (to help the steam from the spinach escape).

5. Spoon the tomato mixture onto the dough; sprinkle with the Asiago and

remaining 1 tablespoon Parmesan. Pinch the two overhangs together to

seal, and then cut away the excess dough.

6. Lightly brush the dough with oil and bake until the crust is golden brown

and the cheese has melted, 25 to 30 minutes. Let cool for 5 minutes, and

then transfer to a cutting board.

EACH SERVING About 509 calories, 19g protein, 56g carbohydrate, 22g total fat (7g saturated), 4g fiber, 35mg cholesterol, 1,687mg sodium

DEEP DISH PIZZA

This dish originated in

Chicago in 1943. The

thick filling and crust

require a longer baking

time, so the mozzarella is

buried under the tomato

layer to avoid burning.

9781618372031_int_4P.indd 88-89 3/8/16 12:08 AM

88

Spinach and Pepperoni–Stuffed Deep Dish Pizza

MAKES 4 SERVINGS

2 tablespoons olive oil, plus more for brushing

1 bunch spinach, thick stems discarded and leaves roughly chopped

1 can (15 ounces) petite diced tomatoes, drained

1 clove garlic, finely chopped

1⁄2 teaspoon dried oregano

1⁄4 teaspoon granulated sugar

2 tablespoons grated Parmesan


Cornmeal, for dusting

1 pound pizza dough (thawed if frozen), halved and set at room temperature for 30 minutes

2 ounces pepperoni, very thinly sliced

3 ounces part-skim mozzarella cheese, coarsely grated

1 ounce grated Asiago cheese, finely shredded

1. Preheat oven to 425°F. Generously oil an 8-inch cast-iron skillet. Heat

1 tablespoon oil in a large skillet over medium heat. Add the spinach; cook,

tossing occasionally, until beginning to wilt. Transfer to a plate and let cool;

squeeze out excess moisture.

2. In a medium bowl, combine the tomatoes, garlic, oregano, sugar,

1 tablespoon Parmesan, remaining 1 tablespoon oil, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper.

3. On a surface lightly dusted with cornmeal, shape each ball of dough

into a 12-inch circle. Transfer one circle to the prepared pan, fitting it in

the bottom and up the sides, letting the excess hang over the edges.

4. Scatter the pepperoni over the dough in an even layer. Top with the

spinach and mozzarella. Place the remaining dough on the spinach and

cheese, fitting it up the sides of the pan. Using a sharp knife, cut six 3-inch

slits in the top of the dough (to help the steam from the spinach escape).

5. Spoon the tomato mixture onto the dough; sprinkle with the Asiago and

remaining 1 tablespoon Parmesan. Pinch the two overhangs together to

seal, and then cut away the excess dough.

6. Lightly brush the dough with oil and bake until the crust is golden brown

and the cheese has melted, 25 to 30 minutes. Let cool for 5 minutes, and

then transfer to a cutting board.

EACH SERVING About 509 calories, 19g protein, 56g carbohydrate, 22g total fat (7g saturated), 4g fiber, 35mg cholesterol, 1,687mg sodium

DEEP DISH PIZZA

This dish originated in

Chicago in 1943. The

thick filling and crust

require a longer baking

time, so the mozzarella is

buried under the tomato

layer to avoid burning.

9781618372031_int_4P.indd 88-89 3/8/16 12:08 AM

122

Onion Rings

MAKES 4 SERVINGS

2⁄3 cup all-purpose flour

1 large egg

2⁄3 cup buttermilk

2 cups panko breadcrumbs

6 tablespoons canola oil

Kosher salt and freshly ground black pepper

1 medium sweet onion, sliced 1⁄4-inch thick with rings separated

1. Place flour in a dish. Whisk together egg and buttermilk in a second dish.

Toss together panko and 3 tablespoons oil in a third dish. Season with salt

and pepper.

2. Dip onion in flour, then in egg mixture, and then in breadcrumb mixture.

3. Preheat oven to 450°F. Brush 2 large baking sheets with remaining

3 tablespoons oil. Place in the oven and heat for 5 minutes. Arrange onion

rings on hot pans. Bake, turning once, until golden brown, 16 to 18 minutes.


9781618372031_int_4P.indd 122-123 3/8/16 12:08 AM

122

Onion Rings

MAKES 4 SERVINGS

2⁄3 cup all-purpose flour

1 large egg

2⁄3 cup buttermilk

2 cups panko breadcrumbs

6 tablespoons canola oil

Kosher salt and freshly ground black pepper

1 medium sweet onion, sliced 1⁄4-inch thick with rings separated

1. Place flour in a dish. Whisk together egg and buttermilk in a second dish.

Toss together panko and 3 tablespoons oil in a third dish. Season with salt

and pepper.

2. Dip onion in flour, then in egg mixture, and then in breadcrumb mixture.

3. Preheat oven to 450°F. Brush 2 large baking sheets with remaining

3 tablespoons oil. Place in the oven and heat for 5 minutes. Arrange onion

rings on hot pans. Bake, turning once, until golden brown, 16 to 18 minutes.


9781618372031_int_4P.indd 122-123 3/8/16 12:08 AM

Everyone loves comfort food—and this collection serves up an array

of mouthwatering recipes for your favorite “pub grub.” Chosen from

among the most popular dishes published in Country Living, Good

Housekeeping, and Redbook, they range from soups and sandwiches to mac

‘n’ cheese, pot pies, pizza, tacos, and more. Cozy up on a cold evening with

warming, delicious dishes like Beef and Stout Skillet Pie, Split Pea and

Tomato Soup with Bacon, Chipotle Pork Tacos, Philly Cheesesteaks, and

Pulled BBQ Chicken Sandwiches . . . to name just a few. Includes beautiful,

full-color photos with know-how tips scattered throughout.

For publicity inquiries, contact Blanca Oliviery

at (646) 688-2458 or [email protected].

Redbook puts the tools for a happy life into the hands of every American woman, curating the very best products, ideas, and recipes for its nine million readers.

Good Housekeeping magazine is an American icon of consumer protection and quality assurance. Each issue reaches 24 million readers and its cookbooks have sold millions of copies worldwide.

Country Living is the definitive guide to country lifestyle, offering easy, approachable recipes and no-fuss and inspiring ideas. Country Living is the largest-

selling shelter magazine on the newsstand, with 12.6 million readers each month.

September 2016Culinary / Specialty Cookbooks $16.95 ($19.95 Canada)Hardcover7 3/8" × 9 ¼" • 128 pagesISBN 9781618372031

DISCLAIMER Reviewers are reminded that changes may be made in this uncorrected proof before books

are printed. If any material from the book is to be quoted in a review, the quotation should be checked

against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation

without notice.

September 2016

• National print and online publicity campaign

• Digital focus on food and beverage blogs and websites

• Cross promotions with Redbook, Country Living, and

Good Housekeeping and their digital platforms

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Pub Grub