The Gowlett, Peckham, Naples Pizza in a pub?

I went to the Gowlett on the advice of a friend who lived in London for years.
His selling point was that anyone he'd ever brought there had said it was the best pizza they'd ever had. Tall words indeed!

I however was more intrigued by he fact that it sounded like a local boozer doing stunning thin based pizza. I love pizza, if you've read this then you'll know what I mean.

I wasn't wrong, it's literally an old school pub, with a pool table, friendly staff and a beer garden doing great pizza. It's not the best pizza I've ever had, but I was definately impressed that a pub on the borders of central London could hold themselves to such a high standard. We had a bresaola salad which was delicious covered with balsamic vinaigrette and Parmesan, followed up by two pizzas.


After that I had their namesake pizza "Gowlettini" and my friend had a Hawaiian.


Their house red is also a nice touch being fairtrade organic wine, but we had been drinking all day so I can't tell you about that really, we necked it.

What I can say is that my pizza the Gowlettini was fantastic, neopolitan style pizza done exceptionally well, Mozzarella, Goat’s Cheese, Pine Nuts, Proscuitto and Rocket. The best thing was the crust, people who leave the crust like this chump are missing the best part of the pizza, a real pizza lover knows that the proof of a good pizza is in the crust.

Bourdain leaving a real Naples crust on plate, I used to respect him until I saw that.

The point is, crust is probably what I associate the best Naples pizza with, everything else is easily done, i mean, you're just cutting up mozz, basil and blending San Marzanos, but a true Naples style pizza lives and dies on the quality of the crust.

Happily I can report that the Gowlett's crust is top notch, A1, with a nice crunch followed by a springy chew.

See that? Magic.

I now know where to go for a decent pizza in London.

Irish Stew

Back after hiatus! Stews are historically peasant food found in cultures across the globe but the Irish stew stands out as one of the best for me.

"Irish Stew" is served in Irish Pubs all over New York City but rarely done correctly.
Let's dispel the main myths. Firstly, it's not made with Beef, that is an American adaptation.
It should be made with the tough meat in mutton or lamb. Mutton would have been the cheaper version historically as lamb has a sweeter flavour compared to the complex flavour of mutton.

Anyway, I decided that for my Irish stew I was going to make it the classic way with a few tweaks to impart more flavour.
So with that I give you The Ingredients.

• 2lbs lamb shank/neck bone in chopped into equal size chunks by butcher
• 4 sticks celery chopped.
• bag of baby carrots
• potatoes, the waxy type so they don't fall apart.
• 3 onions
• rosemary
• thyme
• parsley
• Salt
• Pepper
• Broth/Stock
• Irish Butter
• Oil
• Brown Irish soda bread

Optional but awesome.

• Guinness
• Red Wine
• Barley
• garlic
• Bouquet Garni

Now, fire up a pan with a small bit of oil and start browning that lamb!
Traditionally it would all be thrown in the pot but these days you have to make an effort otherwise will think you're some sort of lazy bum. Which I am, but whatever... Season that meat!



Don't eat this.

Once it's browned stick it to one side, and leave it there! Don't eat it moron you need it.

Grab a big pot or dutch oven or whatever you use for this kind of thing and stick it on some heat.
Chop celery, carrots and onions and throw in pot, it's like you would make a ragu, these three ingredients in a pot are like the three amigos of cooking.


Come girl let me see you break sweat

Usually at this point you want to sweat down those veggies and soften them to make room for MORE STUFF in the stew. Chops the spuds and lash them in there. Then lash in your bouquet garni.


Bouquet Garni is for wankers

Then lash in your meat, and two gloves of mashed garlic.


Don't eat that lamb yet

Now you wanna amp up the flavour, for this I use Guinness and Beef Broth.



Hooray!

And some wine and Tomato Blood.


Aren't I Hilarious?

Ok, just the wine then. Not too much either, this isn't a fucking french dish.
Now keep that shit on a low heat for THREE hours, you hear me? THREE! and skim off the crap at the top every now and then. I like to swear a lot during this portion of the recipe.


Skim that crap.

Three hours, three guinness left. Coincidence? No. Drink them.


Get Merry!

With 30 minutes to go add the barley, which will thicken it up.
And your stew is ready. Remove from the heat and remove the bouquet garni you bum.


You won't care that it looks rubbish, you'll be buzzed.

Taste and season to preference.
Now get yourself some proper thick wedges of Brown bread, I couldn't find Irish so had to use some Italian crap and IRISH BUTTER. No excuses or margarine or any of that stuff.



Hearty and Heart Attacky.

Garnish with Parsley and Serve.
While it was cooking I made an appetiser of Bruchette avec Fromage du Chevre et fig. Because I'm a wanker.


Wanker.



That's some good eating right there. Devour!

Great Mexican in NYC

You often hear that there's no good Mexican food to be had in NYC. Usually based off the fact that the person spouting this is from California, so only they know what good Mexican food is.
I am writing this to debunk that myth. It's bullshit, there are plenty of good Mexican places in NYC, you just have to know where to go.

As an Irish person growing up everything outside my Mother's kitchen seemed bland to me. My favorite food was Chicken Fajitas for a long time until they too became bland and I wanted something new to amaze and delight my taste buds, that's when I started exploring other Mexican options.

Mexican food is awesome, the freshness of the coriander and the zing of lime, the versatility of the tortilla and the bite of the chilli pepper. The people of Arizona don't seem to want it there and I for one don't think they deserve it. Which is fine, it means more Mexicans will avoid that desert shithole and they can keep their Burger Kings that litter I-40.

Tomorrow is Cinco de Mayo when the Mexicans celebrate their Victory over the French, and I'm dedicating this post to Mexico and to fighter Saul Alvarez, the most Irish looking Mexican I have ever seen.



From Limerick via Mexico.

Tacos

Definitely my favorite mexican dish they're basically everything you could ask for in a street food, cheap, easy to stuff in your gob and taste great.

Patty's Taco Truck.

I came across this truck when I was up watching Ireland playing Rugby on the upper East side, it's always parked outside the Subway on 86th and Lex during the day. Stumbling into the van after too much Guinness I was feeling brave and went for Tacos de Lengua (Beef Tongue Tacos). They were amazing. spicy, with moist meat and perfect toppings of lettuce and pico de gallo.



I tongued this Taco, it was romantic.

Dos Tacos Taquiera
This place is just off union square, on 4th Ave a small hole in the wall place, a little pricy but everything is organic and the packaging is all biodegradable and sustainable so I'm willing to pay a little extra. I got the tacos carnitas (pork tacos) and when asked if I would like super spicy I naturally said YES! They weren't joking, this thing nearly blew my head off, but It's now a go-to place for a taco any time I'm in that neck of the woods. They pack it with meat and the tortillas are tiny but taste great, I believe they ship em directly in from a supplier in Queens. These things are amazing.


Meatsplosion!

Sopes

I'm not sure when I first heard of Sopes but I liked the idea, they're like a cross between a burrito and a taco, with a hard shell with the refried beans but without the rice.

I heard about a little hole in the wall place called...

La Rosita Grocery & Taquiera.

Now this place is cool, it's a tiny Mexican shop in Hell's Kitchen with a window in the back and a few tiny seats. When I went the seats were all full of Latino guys on their lunch break getting stuck into some great looking Mexican food. They serve all the usual fare along with their Sopes.

I took my order to go and went down to the Hudson to eat it in the Sunshine. Sitting in the shadow of The Intrepid Aircraft Carrier I pondered America's love hate relationship with Mexico and immigration in general while I ate my Sope.


Fold it and stuff in face.

NBC's Rachel Maddow had this to say about the Sopes from this small Family run place:
“I not only ‘like’ those chicken sopes, if those chicken sopes ran for Congress, I would quit my job on TV to go door-to-door campaigning for them.” - I have to agree with her, they're bloody great.


Taco Muncher.

One thing is certain, racist lawmakers or not, with food this good, the Mexican people will be always be welcome in my house for lunch.

Felices fiestas Amigos!

This makes me want coddle.

I came across this guy's amazing videos. The Drunken Cook.

I will be putting up my own coddle recipe here quite soon since this is nothing like how coddle should be made, yet it's still brilliant and may have to try his recipe myself! :)