“We are trying to essentially bring the authenticity of the Irish pub experience to the Southern California market,” Brendan says. “Anybody can put the words ‘Irish pub’ over the door. We breathe the culture.”

Serves 1

6 oz. cooked corned beef, sliced thin
¼ cup sauerkraut
2 Tbsp. Thousand Island dressing
2 slices rye bread
2 slices Irish-style white cheddar cheese (or other white cheddar)

In a frying pan, saute corned beef and sauerkraut for about 10 minutes until browned. Toast two slices of rye bread and spread Thousand Island dressing on both sides. Place the corned beef and sauerkraut mixture on the bread between two slices of the cheese. Serve immediately.

Serves 4

1 ½ lb. Atlantic cod fillets, cut into  2″ x 3″ pieces
Seasoning: 2 Tbsp. flour
½ tsp. cornstarch
½ tsp. Cajun seasoning
½ tsp. paprika
1 tsp. kosher salt
Batter:
1½ cups flour
1 12-oz. bottle of beer, lager style

Heat vegetable oil to 375° in deep pan or Dutch oven.  Combine seasonings in a small bowl and set aside. Put flour in a large bowl. Add beer gradually, while whisking, until mixture is the consistency of pancake batter.  Remove any bones from fish fillets. Coat fish with seasoning mixture. Dip in batter and drop into hot oil. Deep fry fish for 10 to 12 minutes, turning frequently until golden brown and cooked through.  Let the fish rest for a minute or two and serve with fries or potato chips.

Serves 2

1 Tbsp. olive oil
1 lb. ground beef
1 tsp. kosher salt
¼ tsp. black pepper
pinch of oregano, dried
1 tsp. minced garlic
½ cup white onion, chopped
½ cup celery, chopped
½ cup carrots, chopped
1 tsp. tomato paste
½ cup Guinness beer
¾ cup water
1 Tbsp. gravy, made from mix
½ cup peas
2 cups mashed potatoes

I n a large skillet, heat oil and add ground beef, salt, pepper, dried oregano and minced garlic. Once browned, add onions, celery, carrots and tomato paste. When vegetables are cooked, strain mixture and put back into skillet. Add gravy and peas and heat through. Place mixture in oven-safe serving bowl and top with mashed potatoes. Broil for 1 minute or until mashed potato top is golden brown. Serve hot.

Serves 4

6 slices double-thick, dense white bread, cut into 1-inch squares
½ cup golden raisins
3 eggs
1 cup sugar
1 cup heavy cream
2½ cups milk
¾ tsp. cinnamon
¾ Tbsp. vanilla extract

Preheat oven to 300°.
In a medium bowl, mix eggs and sugar together. Add cream, milk, cinnamon and vanilla extract. Stir until smooth. Arrange bread squares in a medium baking dish and top with raisins. Cover with cream mixture. Allow bread to become saturated.
Bake for 45 minutes until lightly brown.

Spoon into individual serving bowls. Top with Whiskey Caramel Sauce and serve hot.

Whiskey Caramel Sauce

1 cup brown sugar
¼ cup granulated sugar
1 cup heavy cream
pinch of salt
3 Tbsp. butter
5 Tbsp. Irish whiskey

In a small pot on low medium heat, melt sugars with cream and salt. Once completely blended and smooth, add butter and whiskey. Mix until well blended.