By Susie Timm, Head Cheese
Back in 2006 I had the pleasure of opening a new Chase Bank on 64th and Greenway as their VP of Business Banking.
It was a fun year. We made oodles of money and lived pretty high on the hog. During that hay day I used to take clients to lunch nearby at the Kierland Golf Club.
Brittlebush Bar & Grill has been a fixture in that part of town for as long as I can remember.
I used to love dining on the patio for lunch over a gigantic salad or sandwich.
I had no idea that since my banking departure, things had changed at Brittlebush.
Significantly. The Westin hired a new Managing Chef, Graeme Blair, whose Scottish roots inspired a very different menu from the salad/sandwich fare of my past banker schmoozing days.
The menu is a true gastropub seeker’s delight. He’s got everything from steak pie to fish and chips to a traditional Scottish breakfast.
I got to sample a varying assortment of goodies yesterday, courtesy of the Westin, and a few really stood out!
First, were what I have affectionately coined “meaty muffins of joy from Heaven” aka Yorkshire Pudding. Wow. It’s really hard to go wrong with bacon fat fried dough filled with braised short rib meat. It was one of the most delightful flavors to hit my lips in years.
Blair does a “popcorn of the day” from 2-5 pm daily and yesterday I got to sneak a taste of the coffee/chocolate/orange flavored crunch. It was salty and sweet and a true popcorn lover’s dream.
Popcorn of the Day
I also tasted the twisted mac & cheese that was brimming with lobster and shrimp and frankly would have been a TOUGH competitor to Sean Currid’s winning Mac at our Mac & Cheese Throwdown 2010.
Shrimp & Lobster Mac. Wow.
The fried chicken and sage waffles were also a winner as they are topped with candied bacon and served with bourbon maple syrup. Yum!
Fried Chicken, Sage Waffles, Bourbon Syrup, Candied Bacon
The moral of this stuffed to the gills tale? Get to Brittlebush for lunch ASAP. The food is intensely flavored and very unique.
I convinced my friends at the Westin to share the recipe for those meaty muffins…I think the short rib recipe itself sounds amazing!!
| SHORT RIB-LOADED YORKSHIRES | ||||||||||||||||||||||||||||||||||||||||||||||||||
| INGREDIENTS | ||||||||||||||||||||||||||||||||||||||||||||||||||
| 4 cups
1 cup 12 ea 6 oz 4 Tbsp |
Short rib filling (recipe follows)
Braising liquid Yorkshire puddings Blue cheese (Stilton) Balsamic vinegar |
2 cups
4 ea 16 oz 1/2 tsp 1/4 cup 3/4 cup |
Yorkshire Puddings
All-purpose flour Whole eggs Whole milk Salt Bacon fat for batter Bacon fat for bottom of muffin pan |
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| METHOD | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Short Rib-Loaded Yorkshires – Final Assembly
Warm the short rib meat in the reserved braising liquid, breaking apart the short ribs into nice size chunks. Place one tablespoon of blue cheese into the bottom of each Yorkshire pudding cup and fill the cavity with the warmed short rib mixture. Top with another tablespoon of the blue cheese. Garnish with a quality balsamic vinegar and micro greens if available. |
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| Yorkshire Puddings
Combine all ingredients in a blender and blend until smooth. Refrigerate batter. Heat muffin pan with 1 teaspoon bacon fat in each cup in a 450⁰F oven. Pour batter into each muffin cup to 2/3 full. Bake for 10 minutes or until light golden brown.
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Brittlebush is the BOMB! I wanna go back, right now. I’m hungry.
WOW, that looks amazing! I just might have to make that when I make short ribs next week.